可持续性的营养干预计划:全面审查全面的食品利用和清洁剩余的再利用
Emanuely Rocha de Souza1, Mona N BinMowyna2, Hani A Alfheeaid3
1Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Santa Efigênia, Belo Horizonte 30130-100, Minas Gerais, Brazil.
Nutrients
|June 13, 2025
概括
营养干预措施促进充分利用食物和剩余的再利用有效减少食物浪费,并鼓励可持续的饮食. 将这些做法纳入公共政策和机构可以最大限度地提高它们在全球的影响.
科学领域:
- 营养科学 营养科学
- 可持续性研究 可持续性研究
- 公共卫生 公共卫生
背景情况:
- 全球粮食浪费是一个重大的环境,社会和经济挑战,每年有数十亿食物被浪费.
- 生产和加工阶段造成大量的粮食损失,突出了有效资源管理的必要性.
- 充分利用食物和再利用剩余的食物是提高粮食安全和营养恢复的关键策略.
研究的目的:
- 系统地绘制有关营养干预的科学文献,重点是充分利用食物和剩余的再利用.
- 确定有效的减少食物浪费和促进可持续食品实践的战略.
- 为公共政策提供信息,并鼓励广泛采用可持续食品系统.
主要方法:
- 根据Joanna Briggs Institute (JBI) 手册和PRISMA-ScR指南进行了范围审查.
- 在PubMed,Embase,Cochrane图书馆和虚拟健康图书馆数据库中进行了文献搜索.
- 包括在2014年至2025年期间发表的研究,重点关注全面利用植物性食品和清洁的剩余物品再利用的干预措施.
主要成果:
- 对2268项研究的分析产生了14项相关干预措施,主要是研讨会和教育计划.
- 干预的重点是利用通常被丢弃的食物部分,如皮和种子.
- 选择的项目在减少食物浪费和促进可持续的营养饮食方面取得了成功.
结论:
- 营养干预措施强调充分利用食物和清洁的剩余再利用是有效的减少废物和促进可持续的饮食模式.
- 建议在学校和医院等机构环境中扩大这些做法.
- 将其纳入公共政策对于最大限度地发挥这些可持续食品倡议的影响至关重要.
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