Dietary Habits and Nutritional Challenges in the East Asian and Southeast Asian Food Environment

Dietary Habits and Nutritional Challenges in the East Asian and Southeast Asian Food Environment

Reference Module in Food Science

10.1016/B978-0-443-29139-5.00079-3

https://doi.org/10.1016/b978-0-443-29139-5.00079-3

Janani R, Derick Lee, Pey Sze Teo

Dietary habits, Nutritional challenges, Food environment, Malnutrition, Asia

02 March 2026

Janani, R., Lee, D., & Teo, P. S. (2026). Dietary Habits and Nutritional Challenges in the East Asian and Southeast Asian Food Environment. In Reference Module in Food Science. Elsevier. https://doi.org/10.1016/b978-0-443-29139-5.00079-3

Rapid nutrition transition across Asia has shifted traditional diets toward greater consumption of processed foods, contributing to the coexistence of undernutrition, overnutrition, and diet-related diseases. Globalization and advances in agricultural systems have reshaped dietary habits, food economics, and food environments across the region. Drawing on established food environment frameworks, this chapter summarises evidence on how physical, economic, sociocultural, and policy dimensions of food environments influence food choices and dietary patterns in diverse Asian contexts. Strengthening understanding of these associations can support the development of targeted strategies to address prevailing nutritional challenges and inform future research, policy design, and intervention planning to promote healthier and more sustainable diets.

Publisher Copyright

This research / project is supported by the National Research Foundation, Singapore - FY22 PRENATAL / EARLY CHILDHOOD GRANT CALL
Grant Reference no. : H23P1M0002

© 2026 Elsevier B.V. This manuscript version is made available under the Publisher's Copyright. This is an Accepted Manuscript of an article published by Elsevier, available at https://doi.org/10.1016/b978-0-443-29139-5.00079-3

https://oar.a-star.edu.sg/communities-collections/articles/22902

9780081005965

Singapore Institute of Food and Biotechnology Innovation