fh.2 Food systems and spread of diseases
Unit Contents
- fh.2.1 The merits of a systems approach
- fh.2.2 Variations in food consumption
- fh.2.3 The importance of diffusion in the spread of innovation and disease
- fh.2.4 Vector-borne and water-borne diseases
fh.2 Food systems and spread of diseases is part of the Food and health geographic theme (Paper 1). The geographic inquiry for this sub-topic is: how physical and human processes lead to changes in food production and consumption, and incidence and spread of disease
Geographic inquiry: How physical and human processes lead to changes in food production and consumption, and incidence and spread of disease
- The merits of a systems approach (inputs, stores, transfers, outputs) to compare energy efficiency and water footprints in food production, and relative sustainability in different places
- The physical and human processes that can lead to variations in food consumption
- The importance of diffusion (including adoption/acquisition, expansion, relocation) in the spread of agricultural innovations, and also in the spread of diseases, and the role of geographic factors (including physical, economic and political barriers) in the rate of diffusion
- Geographic factors contributing to the incidence, diffusion and impacts (demographic and socio-economic) of vector-borne and water-borne diseases
