[食品可持续性:消费者的关键,优点和缺点]
Laura M Bermejo1, Alfredo Trabado-Fernández2, Aránzazu Aparicio1
1Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia. Universidad Complutense de Madrid. Grupo de Investigación VALORNUT-UCM (920030). IdISSC.
Nutricion hospitalaria
|November 6, 2023
概括
过渡到富含植物性食品的可持续饮食,改善健康并减少对环境的影响. 仔细规划至关重要,特别是在特定的生活阶段和条件下,以确保充足的营养.
科学领域:
- 营养科学 营养科学
- 环境科学 环境科学
- 公共卫生 公共卫生
背景情况:
- 全球人口增长需要可持续的粮食系统.
- 当前的粮食生产和消费模式对自然资源产生影响.
- 建议转向可持续饮食,以获得健康和环境的好处.
研究的目的:
- 突出可持续饮食对人口健康和资源管理的重要性.
- 在特定的生活阶段和生理条件下解决营养方面的考虑.
- 提出促进人们过渡到可持续饮食模式的策略.
主要方法:
- 审查各种组织和机构的建议.
- 分析与以植物为主饮食相关的健康益处.
- 在特定的人群和情况中识别营养挑战.
主要成果:
- 可持续的饮食,丰富的植物性食品,提供显著的健康和福祉的改善.
- 谨慎的饮食规划对于满足特定生命阶段 (例如,学龄儿童,怀孕) 和运动员的营养需求的增加至关重要.
- 通过减少对动物性食品的消费,减少了对环境的影响.
结论:
- 过渡到可持续饮食需要全面的战略,包括消费者对食物选择的教育.
- 营养教育计划对于增加饮食的营养价值至关重要.
- 在某些生理情况下,强化食品和补充剂可能是必要的,以满足营养需求.
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