Showing results for: Food nutrients
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.
As part of a new food and drink buying standard, UK Prime Minister David Cameron has announced that from 2017 all of central government will commit to source public sector food locally.
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries.
This study, undertaken by UK researchers from the University of Newcastle uses the extensive data set of 343 peer-reviewed publications in a meta-analysis to investigate ‘differences in composition between organic and non-organic crops/crop-based foods’. It suggests that there are ‘statistically significant’ differences between the production methods particularly with regard to a range of antioxidants.
This report builds on the dialogue built during a workshop held by RISE in 2014 regarding the measurement of farming environmental performance so as to further refine the definitions of sustainable intensification and the subsequent implications that such definitions pose on policy making to progress it. In doing so, the report explores three different case studies: The first case study focuses on soil performance and resilience. It shows how achieving sustainable intensification is highly dependent on having sound measurement of the underlying conditions.
This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.
This study (published in 2010) may be of interest. It looks at how the fat content and profile of poultry meat has changed over time. Although poultry meat is often considered to be a ‘healthy’ low fat meat, the study finds that the fat content now exceeds the protein content. Moreover, the composition of that fat has changed over time – due to changes in poultry diets, the Omega 3 content (ie. good fats that are also found in oily fish and that are often lacking in the diet) has declined relative to the more abundant Omega 6 fat.
A growing imbalance between phosphorus and nitrogen fertilizer use in Africa could lead to crop yield reductions of nearly 30% by 2050, according to a new study from researchers at the International Institute for Applied Systems Analysis (IIASA).
This article forms part of the latest Food Nutrition Bulletin, and aims to identify and undertake a cross-sectoral analysis of the impacts of climate change on nutrition security. It also seeks to analyse the existing mechanisms, strategies, and policies to address these impacts. The article argues that key climate change adaptation and mitigation initiatives should involve nutrition and health stakeholders and that climate-resilient sustainable development efforts in the UNFCCC work and in the post 2015 development agenda should integrate nutrition-sensitive actions.
This interesting paper calculates the a. nitrogen footprint and b. nitrogen investment factor associated with the average production of 12 agricultural commodities in the EU – 6 plant and 6 livestock products (excluding fish and aquatic products). The nitrogen footprint is defined as the total N losses to the atmosphere resulting from the production of a defined unit of food, while the N investment factor calculates the amount of N input needed to produce a specified amount of N in the food. Since N is the building block of protein, the latter is a useful way of looking at the issue, particularly when it comes to considering the relative merits of plant (eg. pulses and legumes) versus animal sources of protein.