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Marshall N, Bendotti C, Charlesworth J, Mullan B, Maxwell-Smith C. Food Banks as a "Treasure Trove": Users' Experiences of a Western Australian Food Relief Organization. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2024; 21:1079. [PMID: 39200688 PMCID: PMC11354397 DOI: 10.3390/ijerph21081079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 08/07/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024]
Abstract
Food banks are providing crucial relief as food insecurity increases worldwide. While these services are essential for vulnerable populations, there is variability in foods available and users may experience poor nutritional quality, and an overabundance of discretionary foods, contributing to public health risks including overnutrition and obesity. Understanding how customers perceive food availability, variety, and quality is important to inform relief services and health interventions. This study reports the findings of a convergent parallel mixed-methods investigation of user experiences and perceptions of food availability, variety, and quality at a major food bank in Western Australia. Food bank customers (N = 207) at a food bank branch and mobile van locations completed a survey, with an option to complete a subsequent semi-structured interview (n = 15). Approximately 80% of the survey sample had low (48%) or very low (30%) food security, half of the sample had been using the food bank for longer than 6 months, and 77% reported the food bank as their first choice for food. Three-quarters (77%) reported financial barriers to a balanced diet in the past twelve months and described how limited availability and variety complicated shopping. Interviewees explained complex perceptions of these issues, including favouring healthy food while considering discretionary food as a "luxury" that enhanced their quality of life. Our findings suggest that food bank users experience barriers to maintaining a balanced diet, encounter variable supplies of healthy and nutritious foods, and have concerns about the impacts of frequent discretionary food consumption. These findings have implications for public health promotion.
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Affiliation(s)
| | | | | | | | - Chloe Maxwell-Smith
- Behavioural Science & Health Group, School of Population Health, Curtin University, Bentley, WA 6102, Australia; (N.M.); (C.B.); (B.M.)
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Ulker MT, Simsek A, Hacioglu GE, Kurt A, Erken S, Yildiz B. Growth and development impact of sustainable nutrition education: An experimental study. J Food Sci 2024; 89:1294-1302. [PMID: 38161281 DOI: 10.1111/1750-3841.16891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/06/2023] [Accepted: 11/29/2023] [Indexed: 01/03/2024]
Abstract
Healthy societies are formed by learning and maintaining sustainable healthy eating behaviors from childhood. The aim of this study was to determine the effect of short-term sustainable nutrition education on growth and development parameters of preschool children. This study is an experimental design with pretest-posttest control group. This study was carried out in two kindergartens between February 2022 and June 2023 in Turkey. The education group received 4 months of dietary behavior training. The dietary scale and anthropometric measurements were administered at the first and last meetings. Data were analyzed with 95% confidence interval. The study was completed with 174 children. A statistically significant difference was found, especially in body weight (p < 0.05) and body weight percentile values (p < 0.05) in the posttest of the education group. A statistically significant difference (p < 0.05) was found between the groups in the eating behavior scale posttest score. Nutrition education in schools is important in promoting healthy eating habits. Nutrition education improves eating behavior positively. To maintain healthy eating behaviors, however, the continuity of education is necessary. In addition, as growth and development are physical processes, it is recognized that growth and development cannot be assessed by nutrition alone.
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Affiliation(s)
- Mutlu Tuce Ulker
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istinye University, Istanbul, Turkey
| | - Aysegul Simsek
- Department of Midwifery, Faculty of Health Sciences, Istinye University, Istanbul, Turkey
| | - Gizem Elvan Hacioglu
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istinye University, Istanbul, Turkey
| | - Aysu Kurt
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istinye University, Istanbul, Turkey
| | - Serra Erken
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istinye University, Istanbul, Turkey
| | - Beyza Yildiz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istinye University, Istanbul, Turkey
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Liyanapathirana NN, Grech A, Li M, Malik A, Ribeiro R, Burykin T, Lenzen M, Raubenheimer D. Nutritional, environmental and economic impacts of ultra-processed food consumption in Australia. Public Health Nutr 2023; 26:3359-3369. [PMID: 37881877 PMCID: PMC10755453 DOI: 10.1017/s136898002300232x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/01/2023] [Accepted: 10/23/2023] [Indexed: 10/27/2023]
Abstract
OBJECTIVE To quantify the full life cycle impacts of ultra-processed foods (UPF) for key environmental, economic and nutritional indicators to identify trade-offs between UPF contribution to broad-scope sustainability. DESIGN Using 24-h dietary recalls along with an input-output database for the Australian economy, dietary environmental and economic impacts were quantified in this national representative cross-sectional analysis. Food items were classified into non-UPF and UPF using the NOVA system, and dietary energy contribution from non-UPF and UPF fractions in diets was estimated. Thereafter, associations between nutritional, environmental and economic impacts of non-UPF and UPF fractions of diets were examined using a multi-dimensional nutritional geometry representation. SETTING National Nutrition and Physical Activity Survey 2011-2012 of Australia. PARTICIPANTS Respondents (n 5344) aged > 18 years with 1 d of 24-h dietary recall data excluding respondents with missing values and outlier data points and under reporters. RESULTS Australian diets rich in UPF were associated with reduced nutritional quality, high greenhouse gas emissions, energy use, and increased employment and income associated with the food supply chains. The environmental and economic impacts associated with the UPF portion of diets become more distinct when the diets are standardised to average protein recommendation. CONCLUSION Increased consumption of UPF has socio-economic benefits, but this comes with adverse effects on the environment and public health. Consideration of such trade-offs is important in identifying policy and other mechanisms regarding UPF for establishing healthy and sustainable food systems.
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Affiliation(s)
- Navoda Nirmani Liyanapathirana
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Amanda Grech
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Mengyu Li
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
| | - Arunima Malik
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
- Discipline of Accounting, Business School, The University of Sydney, Sydney, NSW, Australia
| | - Rosilene Ribeiro
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Timur Burykin
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Manfred Lenzen
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
| | - David Raubenheimer
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
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Viroli G, Kalmpourtzidou A, Cena H. Exploring Benefits and Barriers of Plant-Based Diets: Health, Environmental Impact, Food Accessibility and Acceptability. Nutrients 2023; 15:4723. [PMID: 38004117 PMCID: PMC10675717 DOI: 10.3390/nu15224723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 11/05/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Unhealthy dietary patterns are directly linked to the current Global Syndemic consisting of non-communicable diseases, undernutrition and climate change. The dietary shift towards healthier and more sustainable plant-based diets is essential. However, plant-based diets have wide intra differences; varying from vegan diets that totally exclude meat and animal products to traditional ones such as the Mediterranean diet and the new Nordic diet. It is acknowledged that plant-based diets may contribute simultaneously to improving population health as well as to decreasing the environmental impact of food systems. Evidence from cohort and randomized-controlled trials suggests that plant-based dietary patterns have beneficial effects on bodyweight control, cardiovascular health and diabetes prevention and treatment. On the other hand, micronutrient requirements may not be met, if some plant-based diets are not well-planned. Additionally, studies showed that lower consumption of meat and animal products results in lower environmental impacts. Consequently, plant-based diets could be a key factor to increase diet sustainability. This narrative review addresses the advantages of adherence to plant-based diets on human and planetary health considering strains and barriers to achieve this dietary transition, including cultural acceptability and affordability factors. Finally, potential intervention and policy recommendations are proposed, focusing on the update of current national food-based dietary guidelines.
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Affiliation(s)
- Giulia Viroli
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (H.C.)
| | - Aliki Kalmpourtzidou
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (H.C.)
| | - Hellas Cena
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (H.C.)
- Clinical Nutrition Unit, General Medicine, ICS Maugeri IRCCS, 27100 Pavia, Italy
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Cole A, Pethan J, Evans J. The Role of Agricultural Systems in Teaching Kitchens: An Integrative Review and Thoughts for the Future. Nutrients 2023; 15:4045. [PMID: 37764827 PMCID: PMC10537800 DOI: 10.3390/nu15184045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/11/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Diet-related chronic disease is a public health epidemic in the United States. Concurrently, conventional agricultural and food production methods deplete the nutritional content of many foods, sever connections between people and the origin of their food, and play a significant role in climate change. Paradoxically, despite an abundance of available food in the US, many households are unable to afford or attain a healthful diet. The linkages between agriculture, health, and nutrition are undeniable, yet conventional agriculture and healthcare systems tend to operate in silos, compounding these pressing challenges. Operating teaching kitchens in collaboration with local agriculture, including farms, community gardens, vertical farms, and urban agriculture, has the potential to catalyze a movement that emphasizes the role of the food system in promoting human and planetary health, building resilient communities, and encouraging cross-disciplinary collaboration. This paper reviews the current state of agricultural systems, food is medicine, consumer behavior, and the roles within these sectors. This is followed by a series of case studies that fill the gaps between TKs and agriculture. The authors summarize opportunities to combine the knowledge and resources of teaching kitchens and agriculture programs, as well as challenges that may arise along the way.
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Affiliation(s)
- Alexis Cole
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA;
| | - Jennifer Pethan
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA;
| | - Jason Evans
- College of Food Innovation and Technology, Johnson and Wales University, Providence, RI 02903, USA;
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Ash S, Contento I, Olfert MD, Koch PA. Position of the Society for Nutrition Education and Behavior: Nutrition Educator Competencies for Promoting Healthy Individuals, Communities, and Food Systems: Rationale and Application. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:3-15. [PMID: 36372661 DOI: 10.1016/j.jneb.2022.07.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Accepted: 07/29/2022] [Indexed: 06/16/2023]
Abstract
It is the position of the Society for Nutrition Education and Behavior that to improve the health of individuals, communities, and food systems, it is essential that nutrition educators meet each of 6 content competencies (basic food and nutrition knowledge, nutrition across the life cycle, food science, physical activity, food and nutrition policy, and agricultural production and food systems) and 4 process competencies (behavior and education theory; nutrition education program design, implementation and evaluation; written, oral, and social media communication; and nutrition education research methods). These competencies reflect the breadth of the nutrition education field and are grounded in peer-reviewed research. The rationale and evidence base for these competencies are presented. They are designed for educational institutions to plan curricula and programs; public, private, and nonprofit organizations for training; individuals for professional development; and policymakers and advocates to inform strong, comprehensive nutrition education policy.
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Affiliation(s)
- Sarah Ash
- Departments of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC
| | - Isobel Contento
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY
| | - Melissa D Olfert
- Division of Animal and Nutritional Sciences, Department of Human Nutrition and Foods, Davis College of Agriculture, Natural Resources, and Design, West Virginia University, Morgantown, WV.
| | - Pamela A Koch
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY
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Krzywonos M, Piwowar-Sulej K. Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis. Foods 2022; 11:3137. [PMID: 36230212 PMCID: PMC9561981 DOI: 10.3390/foods11193137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/18/2022] [Accepted: 09/29/2022] [Indexed: 01/03/2023] Open
Abstract
Plants maintain the ecological equilibrium of the earth and stabilize the ecosystem. Today, traditional commodities and new value-added markets can be served simultaneously. There is significant biosource and bioprocess innovation for biobased industrial products. Furthermore, plant-based innovation is associated with the transition to sustainability. This study performed a bibliometric and in-depth content analysis to review plant-based innovations in the research field between 1995 and 2022. A set of 313 articles was identified from the Scopus and Web of Science databases. Different analytical scientometric tools (topic mapping and overlay visualization networks) were used to analyze 124 articles; the most influential countries, institutions, authors, journals and articles were identified. Through in-depth studies, based on the grounded theory approach, five leading research areas related to plant-based innovation were determined: (1) agricultural/environmental innovation, (2) plant-based food or feed innovation, (3) innovation within the medical/pharmaceutical research area, (4) technology-related innovation and (5) economic/business aspects of plant-based innovations. Future research directions include exploring less examined and new topics, such as the sustainability implications of incorporating various plant-based foods and Industry 4.0 in plant-based innovation, and linking and developing findings from different research areas.
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Affiliation(s)
- Małgorzata Krzywonos
- Department of Process Management, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
| | - Katarzyna Piwowar-Sulej
- Department of Labor, Capital and Innovation, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
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Messina M, Sievenpiper JL, Williamson P, Kiel J, Erdman JW. Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts. Adv Nutr 2022; 13:726-738. [PMID: 35325028 PMCID: PMC9156366 DOI: 10.1093/advances/nmac026] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/13/2022] [Accepted: 03/18/2022] [Indexed: 01/16/2023] Open
Abstract
In many non-Asian countries, soy is consumed via soy-based meat and dairy alternatives, in addition to the traditional Asian soyfoods, such as tofu and miso. Meat alternatives are typically made using concentrated sources of soy protein, such as soy protein isolate (SPI) and soy protein concentrate (SPC). Therefore, these products are classified as ultra-processed foods (UPFs; group 4) according to NOVA, an increasingly widely used food-classification system that classifies all foods into 1 of 4 groups according to the processing they undergo. Furthermore, most soymilks, even those made from whole soybeans, are also classified as UPFs because of the addition of sugars and emulsifiers. Increasingly, recommendations are being made to restrict the consumption of UPFs because their intake is associated with a variety of adverse health outcomes. Critics of UPFs argue these foods are unhealthful for a wide assortment of reasons. Explanations for the proposed adverse effects of UPFs include their high energy density, high glycemic index (GI), hyper-palatability, and low satiety potential. Claims have also been made that UPFs are not sustainably produced. However, this perspective argues that none of the criticisms of UPFs apply to soy-based meat and dairy alternatives when compared with their animal-based counterparts, beef and cow milk, which are classified as unprocessed or minimally processed foods (group 1). Classifying soy-based meat and dairy alternatives as UPFs may hinder their public acceptance, which could detrimentally affect personal and planetary health. In conclusion, the NOVA classification system is simplistic and does not adequately evaluate the nutritional attributes of meat and dairy alternatives based on soy.
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Affiliation(s)
- Mark Messina
- Soy Nutrition Institute Global, Washington, DC, USA
| | - John L Sievenpiper
- Departments of Nutritional Sciences and Medicine, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Division of Endocrinology and Metabolism, Department of Medicine, St. Michael's Hospital, Toronto, Ontario, Canada
- Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, Ontario, Canada
| | - Patricia Williamson
- Scientific and Regulatory Affairs, Research and Development, Cargill, Wayzata, MN, USA
| | - Jessica Kiel
- Scientific and Clinical Affairs, Medifast, Inc., Baltimore, MD, USA
| | - John W Erdman
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences and Beckman Institute, University of Illinois at Urbana/Champaign, Urbana, IL, USA
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Miller TC, Furnival ACM. A ciência da Nutrição no “Novo Regime Climático”. LIINC EM REVISTA 2022. [DOI: 10.18617/liinc.v18i1.5949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Uma das maiores preocupações da humanidade no momento atual, denominado por Bruno Latour de um “Novo Regime Climático, é o impacto negativo produzido pelas mudanças ambientais, uma vez que seus efeitos repercutem em todo o planeta. A deterioração do meio ambiente natural tem sido acompanhada de um correspondente aumento dos problemas de saúde dos indivíduos. Nos encontramos numa fase de crise de paradigma na Ciência da Nutrição, em que a mudança se torna cada vez mais necessária e urgente; o caminho que vem sendo apontado é o da ampliação das noções existentes rumo a uma visão sistêmica e holística para enfrentar os desafios e oportunidades do século XXI. Este ensaio reflexivo teórico tem como base a obra de Bruno Latour, e tem como objetivo identificar as intersecções da Ciência da Nutrição e o exercício profissional do nutricionista com a ideia da reorientação ao vetor que Latour chama de “Terrestre”, como novo ator-político no período do Antropoceno. Torna-se necessário estender o mandato da prática baseada em evidências para adotar modelos mais relacionais de pensamento crítico para a aprendizagem transformacional em nutrição, sendo uma oportunidade de colaboração para todos os profissionais da área apoiarem as pessoas a combinarem uma alimentação saudável com uma alimentação sustentável. O redirecionamento da ciência da Nutrição vai ao encontro das ideias recentes de Latour em relação a uma possível mudança do sistema de produção para o sistema de geração sintonizado com a sustentabilidade
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