Showing results for: Food nutrients
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.
Dietary deficiencies of zinc and iron are a substantial global public health problem. An estimated two billion people suffer these deficiencies, causing a loss of 63 million life-years annually.
Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks.
In this article, part of National Geographic’s’ The Future of Food series, Tim Folger talks about the potential of biotechnology in the next 'green revolution', and its implications for subsistence farmers worldwide. While acknowledging the anxieties against genetically modified crops, he argues that their value in combating common plant diseases is significant for preventing large-scale agricultural losses.
Novel use of UK national data finds a growing gap between the prices of more and less healthy foods between 2002 and 2012. Healthy foods in 2012 were three times more expensive per calorie than less healthy foods.
Food prices in the UK have risen faster than the price of other goods in recent years, and this new study, which tracked the price of 94 key food and beverage items from 2002 to 2012, shows that the increase has been greater for more healthy foods, making them progressively more expensive over time.
The annual report 2013 from Bioversity international contains a special discussion on “Improved nutrition through sustainable food choices”.
The sustainable diets research by Bioversity focuses on food and food systems, taking into account food diversity and how it can be produced and acquired across all seasons and under different economic circumstances.
This paper provides a schema for categorizing all diets as either: low carbohydrate; fat, low glycemic; Mediterranean; mixed, balanced; Paleolithic; or vegan. The researchers emphasize that the aim of the research is not to recommend one particular diet over another, but rather to highlight how disease prevention and increased public health is best realised.
The FoodSwitch app, developed by the George Institute for Global Health to help you make healthier food choices is one of three winners of the Public Health England Award. The app was designed to help the consumer make better food choices and works by displaying nutritional information and offering the user healthier alternatives to the items in their shopping basket.