食品交付革命的研究和政策
Eva-Marie Meemken1, Marc F Bellemare2, Thomas Reardon3,4
1Food Systems Economics and Policy Group, ETH-Zurich, Zurich, Switzerland.
概括
这项研究强调了营养,环境因素和工作场所条件的重大影响. 这些发现表明需要在多个领域仔细考虑.
科学领域:
- 环境科学
- 营养科学
- 职业健康问题
背景情况:
- 了解环境因素,营养和工作之间的相互作用至关重要.
- 之前的研究还没有完全阐明这种综合影响.
研究的目的:
- 调查营养,环境和工作的重大影响.
- 提供潜在影响的全面概述.
主要方法:
- 文献审查和现有数据的综合.
- 对环境,营养和职业健康研究的分析.
主要成果:
- 在环境暴露和营养状况之间发现了显著的相关性.
- 工作场所的因素显然影响饮食选择和健康结果.
- 这三个领域的相互联系带来了相当大的挑战和机遇.
结论:
- 营养,环境和工作是密切相关的.
- 干预措施必须采用整体方法.
- 需要进一步的研究来探索具体的机制和制定有针对性的战略.
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