Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste.
Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
Автор: Mason Pamela Название: Sustainable Diets ISBN: 0415744709 ISBN-13(EAN): 9780415744706 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The authors propose a multi-criteria approach to sustainable diets, giving equal weight to nutrition and public health, the environment, socio-cultural issues, food quality, economics and governance.
Автор: Sarlio Название: Towards Healthy and Sustainable Diets ISBN: 3319742035 ISBN-13(EAN): 9783319742038 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: I. "Sustainability is more than just reducing greenhouse emissions"Different perspectives to healthy and sustainable diets Sustainability can be defined in many ways. This chapter describes different dimensions of sustainability, such as climate impact, chemical load, use of resources, biodiversity, and eutrophication, together with different types of diets and food systems. It also highlights the importance of social and economic sustainability as well as ethical issues, cultural sensitivity, and health as part of sustainability. The main message is that multidisciplinary, intersectoral, and systemic approaches are needed to develop more sustainable food systems that contribute to healthy dietary habits and a healthy planet. II. "Who wasted our food?"Towards better balance Our current food system is badly out of balance. The current agricultural system is producing enough food to feed the planet, but access to and consumption of it is very uneven. About 212 million children are undernourished, whereas 42 million children and 1.9 billion adults are overweight due to overconsumption of especially energy-rich foods. Moreover, about half of all food that is produced is never eaten but lost during harvest, transport, processing, or storage. This chapter discusses these topics including food security and different innovative ways to reduce food waste. III. "Insects, aquaculture, and mycoproteins instead of beef tomorrow?"Choosing for healthy and sustainable meals This chapter focuses on evaluating both health aspects and sustainability of different food categories, such as meat and dairy, fish, insects, plant-based foods, and fats and oils. Traditional diets, novel approaches, and ultra-processed foods also will be discussed. The main message is that although there are no universally accepted methods to rank individual foods, broad guidelines on healthy and sustainable diets are relatively easy to give. These guidelines to healthy and sustainable diets are briefly described. IV. "Are ecological products really healthier and more sustainable?"Reshaping our food production Our food systems are responsible for about one-third of global greenhouse gas emissions, more than what results from all transport, sea, land, and air, combined. We need to use our scare resources in more sustainable and efficient ways. Increasing global trade is both a threat and an opportunity. This chapter discusses potential solutions to healthy and sustainable food production, such as circular systems, better production methods, and a more holistic approach to the production of healthy foods. V. "We need to make commitments and guidelines for healthy AND sustainable diets"Getting nutrition and sustainability into the agendas of consumers and decision makers Although most countries have nutrition policy, sustainability is rarely incorporated into dietary guidelines or paid serious attention in food and nutrition policies. Moreover, consumer knowledge on healthy and sustainable diets is often limited. There is lack of coherence in politics, and powerful corporate, political, and other interests tend to impede the process. This chapter presents some country examples and discusses barriers and potential approaches to move sustainability and health higher up in the agenda of consumers and decision makers.
Автор: Anthony E. Walton Название: Healthy Food: Perspectives, Availability and Consumption ISBN: 1536175994 ISBN-13(EAN): 9781536175998 Издательство: Nova Science Рейтинг: Цена: 13462.00 р. Наличие на складе: Невозможна поставка.
Описание: Healthy Food: Perspectives, Availability and Consumption first explores the pathological form of healthy eating, orthorexia nervosa. Although orthorexia nervosa cannot be found in the Diagnostic and Statistical Manual of the American Psychiatric Association, important findings suggest that orthorexia nervosa should receive wider scientific and public attention. Additionally, the current literature regarding the effects of healthy foods and early feeding practices in childhood is explored in the context of the primordial prevention of non-communicable diseases and their risk factors. This compilation also examines carrot bagasse flour and banana peel flour for their potential to be employed as functional ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel is investigated for its potential to replace pork back fat lard in cooked sausages, specifically focusing on its textural profile, moisture, color, and sensory acceptance. Results indicate that candelilla wax oleogel can be employed as a fat replacement, improving the health profile of certain meat products.
Название: Sustainable Healthy Diets: Guiding Principles ISBN: 9251318751 ISBN-13(EAN): 9789251318751 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3742.00 р. Наличие на складе: Нет в наличии.
Описание: These guiding principles are the result of an Expert Consultation jointly led by FAO and WHO in July 2019. They take a holistic approach to diets, and consider international nutrition recommendations, the environmental cost of food production and consumption, as well as adaptability to local social, cultural and economic contexts. The term “Sustainable Healthy Diets” was agreed upon during the Consultation to encompass the two dimensions – sustainability and healthiness of diets.
Sustainable Healthy Diets are dietary patterns that promote all dimensions of individuals’ health and wellbeing, have low environmental impact, are accessible, affordable, and culturally acceptable. They aim at people’s wellbeing at all life stages for present and future generations. They contribute to preventing all forms of malnutrition and reducing the risk of diet-related non-communicable diseases, while also supporting biodiversity.
These guiding principles emphasize the role of food consumption and diets in contributing to the achievement of the Sustainable Development Goals at country level, including Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production), and 13 (Climate Action). They are translated into clear and non-technical messaging to be used by governments and other actors in policy-making and communications.
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