scholarly journals Nutrition Transition and Cancer

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 795
Author(s):  
Franco Contaldo ◽  
Lidia Santarpia ◽  
Iolanda Cioffi ◽  
Fabrizio Pasanisi
Keyword(s):  
Food Habits ◽  
Crop Production ◽  
Nutritional Value ◽  
Food System ◽  
Population Aging ◽  
Nutrition Transition ◽  
Food Choices ◽  
Climatic Changes ◽  
Non Communicable Diseases

Urbanization, population aging, and climatic changes have mostly contributed to nutrition transition and, consequently, to effects of food habits on the epidemic of chronic non-communicable diseases (NCDs), especially cancer. Climatic changes are negatively affecting crop production, particularly biodiversity, leading to reduced food choices and, consequently, nutritional value and the protection conferred from consumption of a variety of nutrients essential in a healthy diet. This brief review analyzes the possible link between rapid demographic changes, climatic and environmental crises, and the current food system as possible factors contributing to the role of nutrition transition in the onset of cancer.

scholarly journals Colonisation, the New World Order, and the eradication of traditional food habits in East Africa: historical perspective on the nutrition transition

2008 ◽  
Vol 11 (7) ◽  
pp. 662-674 ◽  
Author(s):  
Verena Raschke ◽  
Bobby Cheema
Keyword(s):  
East Africa ◽  
Multinational Corporations ◽  
Food Habits ◽  
New World ◽  
Food System ◽  
Communicable Disease ◽  
Nutrition Transition ◽  
World Order ◽  
Traditional Food ◽  
New World Order

AbstractObjectiveTo discuss factors which have underpinned the nutrition transition in the countries of East Africa, including Kenya, Uganda and Tanzania, from early colonisation to the current, oppressive political–economic structure.ResultsColonisation and neocolonisation in accordance with the desires of the New World Order have ensured the systematic extirpation of indigenous and traditional food habits in East Africa. These indigenous and traditional food habits, associated with myriad health benefits, have been progressively replaced by the globalised food system of the multinational corporations, a system inherently associated with the creation of non-communicable disease (NCD) epidemics throughout this region and globally. While the simplification of the East African food culture may be most apparent today, the nutrition transition has actually occurred over the past 400 years, since the onset of colonial occupation.ConclusionsIt is imperative that greater efforts be directed towards exposing the colonial and neocolonial forces which have undermined food security and health status in East Africa. Heightened awareness of these forces is essential for proposing genuine solutions to the nutrition transition and related NCD epidemics throughout this region and, indeed, worldwide.

scholarly journals Sustainable Agricultural Development under Climate Change in Bangladesh

2013 ◽  
Vol 11 (1) ◽  
pp. 17-28 ◽  
Author(s):  
MAA Faroque ◽  
M Asaduzamman ◽  
M Hossain
Keyword(s):  
Climate Change ◽  
Food Security ◽  
Crop Production ◽  
Food System ◽  
Global Radiation ◽  
Climatic Changes ◽  
Radiation Balance ◽  
Sea Level Changes ◽  
High Yielding Varieties ◽  
The Impact

Climate change is no more an environmental concern it has emerged as biggest developmental challenge for the most vulnerable Bangladesh. The whole international community is also scared of catastrophic adverse effects of future climatic changes on different spheres of man and nature, e.g. deglaciation and sea level changes, submergence of lands, nations and major coastal lowlands, atmospheric dynamics including evaporation and precipitation, global radiation balance, photosynthesis and ecological productivity, plant and animal community and many more. This paper tries to focus the adverse impacts of climatic changes on the crop production, food security, yield gap and sustainable agriculture by crop intensification and diversification. The impact of climate on agriculture could result in problems with food security and may threaten the livelihood activities upon which much of the population depends and thrives. Hilly committed research efforts showed technological progress as evidenced by release of 684 high yielding varieties of various crops and about 769 management technologies by NARS institutes, and universities.  The greatest challenge for the future agriculture under climate change, we need improved and modified warning system, developed climate impact modules, build sufficient resilience of food system, comprehensive climate resilience strategies, develop database on climate. Also need top priority to mitigate the impact of climate change on agriculture through weather services, more research and extension service, agro advisories, insurance, community bank, intensify and diversify crop production system, modern high yielding varieties and management technologies for future sustainable agriculture.DOI: http://dx.doi.org/10.3329/jsf.v11i1.19396

scholarly journals Can Food Labels Improve the Food Systems in the World?

2021 ◽  
Author(s):  
Jonathan Nsamba ◽  
Elezebeth Mathews
Keyword(s):  
Food Systems ◽  
Food System ◽  
Nutrition Transition ◽  
Food Choices ◽  
Food Labelling ◽  
Food Labels ◽  
Nutrition Labelling ◽  
The World ◽  
Consumer Organisations ◽  
Diabetes And Obesity

Food systems across the world have changed from wholesome foods to fast and ultra-refined foods. This nutrition transition has contributed immensely to the rapidly increasing Non-Communicable Diseases (NCDs) such as diabetes and obesity across the globe. There is a growing need to support consumers in making healthier food choices through information, education and communication, and by targeting the market environment through food labelling. Food labels include ingredients, amounts, allergens, name of manufacturer, country of origin, date of manufacture and expiry. This article aims to raise awareness of the effectiveness of food labelling to improve the food system and, in return, combat the rising NCDs. Nutrition labelling has shown positive results in shaping consumer food choices and improving the quality of food production by food manufacturers. Unfortunately, there is a tendency for food companies to market false information about food, marketing an item to consumers as a healthy food option, when in fact, it is not.Despite increasing calls for mandatory food labelling as a policy strategy to halt the rising prevalence of NCDs, governments require clear evidence supporting the effectiveness of food labelling in improving food choices to make informed decisions. Mandatory labelling would require a strong commitment from all stakeholders, including the food industry, governments, consumer organisations and the trade industry.

Rhizosphere Engineering and Soil Sustainability

2021 ◽  
pp. 583-601
Author(s):  
Samreen Nazeer ◽  
Muhammad Zubair Akram ◽  
Madad Ali
Keyword(s):  
Crop Production ◽  
Soil Structure ◽  
Food System ◽  
Soil Health ◽  
Crop Productivity ◽  
Climatic Changes ◽  
Soil Sustainability ◽  
Plant Growth Promoting ◽  
Current Production ◽  
Growth Promoting

Soils are a vital part of agricultural production. Soil health plays a significant role in the best crop production. Nowadays, our lands are under immense pressure. This pressure may be in the form of climatic changes that affect crop productivity or may be due to population increment that forces our current food system to produce more food to meet consumer needs. Climatic changes affect soil sustainability in the wrong way. Salinity, drought, and heavy metals disturb land structure badly. As the population increases, it dramatically impacts the current production system to fulfill the present needs. In all these situations, agricultural soil sustainability is a challenging factor for soil scientists to make our agriculture sustainable because agricultural sustainability couldn't be possible without maintaining soil health. Many approaches are available to improve soil structure and health. Among these, plant growth-promoting rhizobacterium is a good option. It not only improves soil structure but also helps the plants under abiotic stress conditions.

scholarly journals Role of fishing in the final stone age of the Lower Ob region (on the materials of the settlement Gorny Somatnel - I)

2018 ◽  
Vol 7 (4) ◽  
pp. 193-197
Author(s):  
Olga Sergeevna Tupakhina ◽  
Daniel Sergeevich Tupakhin
Keyword(s):  
Nutritional Value ◽  
Food System ◽  
Adaptation Strategy ◽  
Stone Age ◽  
Human History ◽  
The North ◽  
Arctic Regions ◽  
Further Development ◽  
Very High

The role of fishing in the human history is very high. Though meat is considered to be an important product of hunting, fish has been a basic component of the food system of human groups in different climatic and geographical conditions. This is explained by the fact that groups lived next to water resources (lakes, rivers, seas, oceans) that had a high nutritional value. The first evidence of fishing existence as an independent economic sector belongs to the Paleolithic time, and its further development goes throughout human history, having developed from the simplest forms of fishing using primitive harpoons to modern forms of industrial fishing using a specialized fleet. The period under review, final Stone Age, is characterized by massive use of fishing nets. We assume that this method became a base of effective adaptation strategy, making it possible to develop the Lower Ob area with its difficult climate. The issues raised in this paper involve the role and importance of fishing economy for West Siberian North as well as for ancient economies of the North and Arctic regions.

scholarly journals Food Composition Databases: Does It Matter to Human Health?

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2816
Author(s):  
Amélia Delgado ◽  
Manel Issaoui ◽  
Margarida C. Vieira ◽  
Isabel Saraiva de Carvalho ◽  
Anthony Fardet
Keyword(s):  
Nutritional Quality ◽  
Food Habits ◽  
Food Systems ◽  
Nutritional Value ◽  
Food Choices ◽  
Food Composition ◽  
Health Impacts ◽  
Food Matrix ◽  
Wide Range ◽  
Ease Of Access

Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.

The Role of Research and Innovation in the Transformation of Agri-Food Systems

2018 ◽  
Vol 12 (2) ◽  
pp. 60-63
Author(s):  
Mariana Sandu ◽  
Stefan Mantea
Keyword(s):  
Technological Progress ◽  
Food Systems ◽  
Food System ◽  
Agricultural Research ◽  
Research And Innovation ◽  
And Performance ◽  
The Impact ◽  
Determinant Factor ◽  
Rapid Transformation

Abstract Agri-food systems include branching ramifications, which connect in the upstream the input suppliers with farmers, and downstream farmers, processors, retailers and consumers. In the last decades, at the level of the regions, food systems have undergone rapid transformation as a result of technological progress. The paper analyzes the changes made to the structure, behavior and performance of the agri-food system and the impact on farmers and consumers. Also, the role of agricultural research as a determinant factor of transformation of agri-food system is analyzed. The research objective is to develop technologies that cover the entire food chain (from farm to fork) and meet the specific requirements of consumers (from fork to farm) through scientific solutions in line with the principles of sustainable agriculture and ensuring the safety and food safety of the population.

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