Int. J. Environ. Res. Public Health 2011, 8 367 Figure 2. An integrated food and nutrition system (adapted from [62]). The food and nutrition system is characterized by three sub-systems: producer, consumer, and nutrition. This allows for a visualization of a potential sequential order of activities, beginning with food production and ending with food transportation and utilization, with a health outcome. However, the sequential order is not always satisfied, and many relationships between and within the subsystems can follow alternative paths. Moreover, many feedback effects take place: for example, a well-nourished person living in rural areas can engage better in agricultural activity, thus contributing to produce food (with higher productivity). This system operates with the utilization of resources incorporated into the system in a holistic manner. Resources include biophysical (climate, energy, soil, water, and biodiversity) and sociocultural (economic factors such as markets and capital, cultural values and traditions, individual satisfaction, knowledge and skills, and policy) with health as the major outcome of the entire system. Although a system should not be thought of as linear, one starting point could be the use of resources from the biophysical environment, such as agricultural biodiversity, for production of food. These resources are critical for a well nourished population to engage in farming, cooking and digestion of nutrients and foods. The producer subsystem is based on farmers and those engaged in food gathering, herding, fishing, processing, distribution and marketing, products derived from food commodities as well as types of food processor and distribution services. Within the producer subsystem, ensuring nutritious food is available in markets (and marketing of products) is a critical element for ensuring that not only is food available, but that healthier food plays a prominent role from the production side. Though raising