Showing results for: Food nutrients
In this evidence review, co-written by FCRN member Ken Giller, the authors assess the extent to which agronomic fortification, the application of micronutrient fertiliser to crops, can improve the nutritional quality of diets in sub-Saharan Africa. They find that, while the technique has been shown to be effective in increasing the nutritional content and yield of crops, more research is required to establish the degree to which it can alleviate micronutrient deficiencies in humans.
While regulation aimed at improving food products has traditionally focused on decreasing unhealthy ingredients such as salt or sugar, a new move to aid food producers to include healthy ingredients is on the way. At a recent workshop organised by Euractiv it was discussed how the addition of, say, protein or fibre in processed food could be policy goal as well.
This newly released free eBook aims to provide the latest perspectives on the nutrition challenges that are now common to all societies worldwide. It argues that the case for good nutrition for all people, in all parts of the globe and throughout the entire life-cycle, is growing stronger and includes contributions from some of the world’s most influential and respected experts in the field.
Over the past half-century, the paradigm for agricultural development has been to maximize yields through intensifying production, especially for cereal crops. But achieving food security and building a healthy, resilient global food supply is about more than just the quantity of calories provided. New metrics of success and methods of evaluation are needed in order to measure progress towards meeting the world’s nutritional needs within environmental limits.
This foresight report by the Global Panel on Agriculture and Food Systems for Nutrition (Glopan) outlines a vision for a food system that reduces malnutrition and promotes health. It is designed to help policy-makers make their food systems more supportive of high quality diets.
This paper by FCRN member Corné van Dooren and colleague Harry Aiking has been published in the International Journal of LCA. The study quantifies the historical Dutch diet of 80 years ago, based on cultural history research. The researchers calculate the greenhouse gas emissions (GHGE) and land use (LU) of this diet, using actual LCA data for the 206 most consumed products, and the health score, based on ten nutritional characteristics.
Policy makers can make a significant difference to ensure healthy diets for people at every stage of life. The Global Panel’s policy brief Climate-smart food systems for enhanced nutrition urges decision makers to adopt a pro-nutrition lens while protecting and promoting agriculture in the face of climate change.
Ahead of the Paris climate negotiations, Climate-smart food systems for enhanced nutrition explains the challenges of meeting both agricultural and nutritional needs in the face of climate change. It identifies specific opportunities for policy change that can simultaneously enhance food and nutrition security. The panel writes:
A new paper published in Global Change Biology looks into the effects of increasing CO2 levels on protein in crops. The study finds that not only can increased CO2 be a problem for food security through climate change, but it can also directly impact the nutritional value of crops.
This article highlights one of the approaches the dairy industry is taking to create new markets for dairy consumption.
This study focuses on UK diets. It finds that if in average diets conformed to WHO recommendations, associated GHG emissions would be reduced by 17%. Further reductions of up to 40% can be achieve through dietary shifts that include a reduction in animal products and processed snacks, and more fruit and vegetables.
Abstract and conclusions as follows:
This major study compiles and analyses global-level data to assess relationships among diet, environmental sustainability and human health. It evaluates the potential future environmental impacts of the global dietary transition before exploring some possible solutions to the diet–environment–health trilemma.
In this study, 483 food items (developed by the Casino Group retailer company) were grouped into 34 categories and then 5 major food groups; meat and meat products, milk and dairy products, processed fruits and vegetables, grains and other foods and sweets. The aggregated average carbon footprints of the categories and major food groups were presented per 100 gram of product, per 100 kcal of product and per two different nutrient density scores including six and 15 nutrients respectively.
The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.