战略菜单优化可以减少碳排放和和脂肪消费:英国医院住院患者的模拟建模研究
Annika N Flynn1, Taro Takahashi2,3, Jeffrey M Brunstrom1,4
1Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol BS8 1TU, UK.
概括
战略性菜单交换可以显著减少碳足迹和在医院用餐中的和脂肪摄入量. 这种新的方法优化了食品选择,以改善公共餐饮中的健康和环境可持续性.
科学领域:
- 食品系统科学 食品系统科学
- 营养流行病学 营养流行病学
- 环境可持续性 环境可持续性
背景情况:
- 目前改善粮食系统可持续性和营养的干预措施包括推动,教育和激励.
- 一种新的"第四种"方法涉及到菜单中的战略菜单交换,以改变以前在大学环境中验证的选择架构.
- 公共采购环境,就像医院一样,是实施可持续和健康食品战略的关键领域.
研究的目的:
- 模拟战略菜单交换对国家卫生服务 (NHS) 医院住院菜单中碳足迹和和脂肪酸 (SFA) 摄入的影响.
- 评估优化菜单单一结果 (碳足迹或SFA) 与联合优化的有效性.
主要方法:
- 分析了11个每周住院病人的菜单,这些菜单是从英国NHS医院机会抽取的样本.
- 一个在线食物选择任务,涉及550名参与者 (每个地区50人),以模拟食物选择.
- 在各种菜单交换场景下,使用数学优化模型计算碳足迹和SFA摄入量的预期减少.
主要成果:
- 单独针对一个变量 (碳足迹或SFA) 的目标,导致碳足迹减少12.729.3%,碳足迹减少6.5%,碳足迹减少31.5%.
- 通过联合优化碳足迹和SFA摄入量,实现了分别减少9.129.3%和5.026.5%.
- 该研究表明,菜单优化的潜力可以提高医院食品服务的营养质量和环境可持续性.
结论:
- 战略菜单交换为现有干预措施提供了一种可行的补充方法,以提高餐饮环境中的营养质量和环境可持续性.
- 这些发现支持在医院和其他公共餐饮机构 (如学校) 实施优化菜单策略.
- 进一步的研究和现实世界的实施研究是验证这种方法在各种环境中的关键下一步.
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