Review
Food Science & Technology
Maite M. Aldaya, Francisco C. Ibanez, Paula Dominguez-Lacueva, Maria Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, Maria Jose Beriain
Summary: Research on the relationship between human nutrition and sustainability is crucial for guiding government policies, but current studies tend to focus on limited aspects and overlook potential impacts in other areas. To identify the best food options, a comprehensive analysis from health, environmental, and socio-economic perspectives is necessary.
Review
Nutrition & Dietetics
Daniela Martini, Massimiliano Tucci, James Bradfield, Antonio Di Giorgio, Mirko Marino, Cristian Del Bo', Marisa Porrini, Patrizia Riso
Summary: The study found that current food-based dietary guidelines (FBDGs) have a strong focus on factors related to health outcomes, especially in the most recent guidelines. However, considerations for environmental impact and socio-cultural aspects of diet are less frequent, especially in older guidelines.
Article
Food Science & Technology
Maria Asuncion Martinez-Milan, Maria Carmen Davo-Blanes, Iris Comino, Pablo Caballero, Panmela Soares
Summary: The objective of this study was to explore the nutritional and sustainability recommendations for the development of menus by school food services in Spain. The results showed that while the school guidelines in Spain promote the incorporation of healthy foods, they rarely restrict the intake of high-fat, high-salt, and high-sugar foods. The promotion of food sustainability is also in its early stages. Therefore, it is necessary to review and update these guidelines to promote healthy and sustainable food systems.
Article
Nutrition & Dietetics
Montana Camara, Rosa Maria Giner, Elena Gonzalez-Fandos, Esther Lopez-Garcia, Jordi Manes, Maria P. Portillo, Magdalena Rafecas, Laura Dominguez, Jose Alfredo Martinez
Summary: Food-Based Dietary Guidelines (FBDG) from different countries around the world share common principles but show significant differences in recommended amounts, reflecting diverse cultural and dietary preferences among nations.
Article
Public, Environmental & Occupational Health
Gilly A. Hendrie, Megan A. Rebuli, Genevieve James-Martin, Danielle L. Baird, Jessica R. Bogard, Anita S. Lawrence, Bradley Ridoutt
Summary: The Australian Dietary Guidelines differ from the EAT-Lancet Planetary Health Reference Diet in terms of recommended food servings, with the former containing more servings of certain food groups. Australian diets tend to be higher in animal meat and dairy products and lower in vegetables, cereals, unsaturated fats, and plant-based meat alternatives. Significant changes are needed to align Australian dietary intake with national and global recommendations for health and environmental sustainability.
Review
Food Science & Technology
Lisa M. Sanders, Jonathan C. Allen, Jeanne Blankenship, Eric A. Decker, Mary Christ-Erwin, Eric J. Hentges, Julie M. Jones, Farida Y. Mohamedshah, Sarah D. Ohlhorst, John Ruff, Jill Wegner
Summary: The Dietary Guidelines for Americans provide science-based recommendations for healthy eating, but Americans often fail to meet these recommendations. A recent meeting in Massachusetts brought together experts in health, nutrition, and food science to discuss strategies for promoting consumer adoption of healthy dietary patterns aligned with the DGA recommendations.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Nutrition & Dietetics
Valentina De Cosmi, Alessandra Mazzocchi, Gregorio P. Milani, Carlo Agostoni
Summary: Dietary Reference Values are essential for labeling laws, identifying at-risk populations, and promoting public health interventions. However, they require interpretation by professionals and should not be seen as individual recommendations. Focusing on foods rather than macronutrients can aid in understanding a healthy diet and compliance.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Ujue Fresan, M. Carmen Vidal-Carou, Guadalupe Ramos-Truchero, Miguel Saenz de Pipaon, Luis A. Moreno, Jordi Salas-Salvado
Summary: Current dietary patterns in high-income countries are unsustainable, and health professionals can serve as agents of change for promoting sustainable diets. This study assessed the knowledge and attitude regarding sustainable diets among health professionals in Spain through an online survey. The results showed that many health professionals had limited knowledge about sustainable diets, but recognized the importance of promoting them and expressed a desire for training on the topic. Efforts should be made to provide education and training on sustainable diets to health professionals in Spain.
FRONTIERS IN NUTRITION
(2023)
Article
Public, Environmental & Occupational Health
Anna Bach-Faig, Kremlin Wickramasinghe, Natalia Panadero, Sergi Fabregues, Holly Rippin, Afton Halloran, Ujue Fresan, Mary Pattison, Joao Breda
Summary: This study aimed to build consensus among European food, health, and sustainability experts and policymakers on healthy and sustainable diets. The results showed that taking actions across different policy domains and involving various stakeholders can promote sustainable healthy eating habits.
Review
Nutrition & Dietetics
Kevin B. Comerford, Gregory D. Miller, Wendy Reinhardt Kapsak, Katie A. Brown
Summary: Approximately 100 countries have food-based dietary guidelines that aim to consider unique cultural, geographical, and health factors, emphasizing a diverse and balanced intake of food groups from plant and animal sources. Some countries and international organizations are incorporating sustainability recommendations into their dietary guidance, which are often based on food source but may not be the sole factor in assessing healthy and sustainable diets. Both plant and animal agriculture play complementary and symbiotic roles in healthy and sustainable food systems, influenced by various contextual factors beyond just the plant or animal kingdom.
Article
Nutrition & Dietetics
Laura Rossi, Sibilla Berni Canani, Laura Censi, Laura Gennaro, Catherine Leclercq, Umberto Scognamiglio, Stefania Sette, Andrea Ghiselli
Summary: This paper describes the development process, main recommendations, differences with previous revisions, and concordance and differences with international guidance of the Italian Dietary Guidelines (IDGs) for Healthy Eating. The IDGs are based on the principles of the Mediterranean Diet and mainly aim to prevent obesity and nutrition-related non-communicable diseases. Each directive includes a box summarizing key recommendations, myth lists, and false beliefs to be dispelled.
FRONTIERS IN NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Ronja Teschner, Jessica Ruppen, Basil Bornemann, Rony Emmenegger, Lucia Aguirre Sanchez
Summary: This paper analyzes how different state and non-state actors in Switzerland incorporate sustainability aspects in their dietary guidelines, finding that all guidelines explicitly include sustainability aspects and each stakeholder covers specific niches of sustainability, leading to a discussion on the transformative role of non-state actors in developing sustainable dietary concepts.
Article
Public, Environmental & Occupational Health
Liza R. Barbour, Julie L. Woods, Julie K. Brimblecombe
Summary: This study examines the contextual factors that influenced the development of healthy and sustainable food policies in the City of Greater Bendigo, Australia. Through interviews and data analysis, the study identifies facilitating factors such as perseverance, community engagement, and supportive policies, as well as impeding factors including limited financial resources and competing stakeholder interests. The study highlights the importance of a holistic worldview, sustained commitment, and meaningful partnerships in developing evidence-based food policies.
Article
Environmental Studies
Meike Morren, Jantsje M. Mol, Julia E. Blasch, Ziga Malek
Summary: This study highlights the importance of shifting towards more sustainable diets for food security and environmental conservation. Consumers' misconceptions about the environmental impacts of their diets and lack of knowledge on preparing sustainable meals can hinder this transition. The findings suggest that participants' pre-intervention knowledge about sustainable or healthy diets is correlated with their dietary choices, with procedural knowledge on meal preparation having the greatest influence on dietary behavior.
JOURNAL OF ENVIRONMENTAL PSYCHOLOGY
(2021)
Review
Nutrition & Dietetics
Kevin B. Comerford, Gregory D. Miller, Amy C. Boileau, Stephanie N. Masiello Schuette, Janice C. Giddens, Katie A. Brown
Summary: Currently, approximately 100 countries have developed national food-based dietary guidelines, with messaging on dairy food group mainly referring to nutrition and health aspects. Most guidelines focus on nutrients like calcium, vitamin D, iodine, potassium, and protein in relation to dairy underconsumption, and on saturated fat, added sugars, and salt for overconsumption. Health-based messaging tends to revolve around bone, teeth, muscle health, cardiometabolic health, and gut and immune health outcomes.
FRONTIERS IN NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Zach Conrad, Nicole E. Tichenor, Christian J. Peters, Timothy S. Griffin
RENEWABLE AGRICULTURE AND FOOD SYSTEMS
(2017)
Article
Green & Sustainable Science & Technology
Nicole E. Tichenor, Christian J. Peters, Gregory A. Norris, Greg Thoma, Timothy S. Griffin
JOURNAL OF CLEANER PRODUCTION
(2017)
Article
Multidisciplinary Sciences
Zach Conrad, Meredith T. Niles, Deborah A. Neher, Eric D. Roy, Nicole E. Tichenor, Lisa Jahns
Review
Nutrition & Dietetics
Zach Conrad, Nicole Tichenor Blackstone
Summary: Emerging research shows unexpected connections between food waste, nutrition, and environmental sustainability. Higher quality diets are linked to more waste, which leads to wasted resources and greenhouse gas emissions. Nutrition professionals need to expand into interdisciplinary fields to address these issues.
Review
Green & Sustainable Science & Technology
Zach Conrad, Alexandra Stern, David C. Love, Meredith Salesses, Ashley Cyril, Acree McDowell, Nicole Tichenor Blackstone
Summary: This article emphasizes the importance of integrating multiple domains, disciplines, scales, and time/space dimensions into a common modeling framework for diet sustainability analyses. While focusing on the United States, key data sources and methods for integrating them are summarized.
Article
Nutrition & Dietetics
Zach Conrad, Nicole Tichenor Blackstone, Eric D. Roy
Article
Nutrition & Dietetics
Nicole Tichenor Blackstone, Zach Conrad
CURRENT DEVELOPMENTS IN NUTRITION
(2020)
Review
Environmental Sciences
Will Valley, Molly Anderson, Nicole Tichenor Blackstone, Eleanor Sterling, Erin Betley, Sharon Akabas, Pamela Koch, Colin Dring, Joanne Burke, Karen Spiller
ELEMENTA-SCIENCE OF THE ANTHROPOCENE
(2020)
Article
Environmental Sciences
Nicole Tichenor Blackstone, Naglaa H. El-Abbadi, Margaret S. McCabe, Timothy S. Griffin, Miriam E. Nelson
LANCET PLANETARY HEALTH
(2018)
Article
Agronomy
Timothy Griffin, Christian Peters, David Fleisher, Michael Conard, Zach Conrad, Nicole Tichenor, Ashley McCarthy, Emily Piltch, Jonathan Resop, Houman Saberi
JOURNAL OF AGRICULTURE FOOD SYSTEMS AND COMMUNITY DEVELOPMENT
(2018)
Article
Agronomy
Kate Clancy, Alessandro Bonanno, Patrick Canning, Rebecca Cleary, Zach Conrad, David Fleisher, Miguel Gomez, Timothy Griffin, Ryan Lee, Daniel Kane, Anne Palmer, Kristen Park, Christian J. Peters, Nicole Tichenor
JOURNAL OF AGRICULTURE FOOD SYSTEMS AND COMMUNITY DEVELOPMENT
(2017)
Article
Agriculture, Multidisciplinary
Nicole E. Tichenor, Hannah H. E. van Zanten, Imke J. M. de Boer, Christian J. Peters, Ashley C. McCarthy, Timothy S. Griffin
AGRICULTURAL SYSTEMS
(2017)
Review
Nutrition & Dietetics
Chong-Su Kim
Summary: The gut microbiota plays a crucial role in brain function through the gut-brain axis. This review highlights the effects of gut microbiota-derived dietary metabolites on cell-to-cell interactions in the central nervous system, particularly microglia, astrocytes, and neuronal cells, affecting cognitive function, mood, and behavior. The review also discusses the potential of diet-induced microbial metabolite-based therapies as novel approaches to mental health treatment.
ADVANCES IN NUTRITION
(2024)