scholarly journals Towards a More Sustainable Nutrition: Complementary Feeding and Early Taste Experiences as a Basis for Future Food Choices

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2695
Author(s):  
Alessandra Mazzocchi ◽  
Valentina De Cosmi ◽  
Silvia Scaglioni ◽  
Carlo Agostoni
Keyword(s):  
Role Model ◽  
Complementary Feeding ◽  
Eating Habits ◽  
Ecological Impact ◽  
Food Choices ◽  
Production Chain ◽  
Solid Foods ◽  
Cultural Aspects ◽  
Sustainable Diet ◽  
New Nordic Diet

The concept of sustainable nutrition considers different fields: from human health to environmental, economic and socio-cultural aspects. Currently, in Europe, the diets that reflect the assumptions of the sustainable diet are the Mediterranean Diet and the New Nordic Diet. They both encourage the consumption of vegetable, organic and minimally processed foods, as well as regional, seasonal and Fair-Trade products, reducing the ecological impact of the production chain. These eating habits could be established starting from the prenatal period and from infancy during the complementary feeding stage, aiding children to accept of a more variable diet in terms of flavor, taste and texture. In particular, the positive parental role model is an effective method for improving a child’s diet and behaviors. Two healthy plates representing a sustainable diet in early infancy, at 6 and 24 months, are here proposed, in line with the “Planetary Health Diet” approved by the EAT-Lancet Commission. Our work aims to highlight how a sustainable diet is possible since infancy, since the introduction of solid foods.

scholarly journals Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

2021 ◽  
Vol 13 (8) ◽  
pp. 4477
Author(s):  
Antje Gonera ◽  
Erik Svanes ◽  
Annechen Bahr Bugge ◽  
Malin Myrset Hatlebakk ◽  
Katja-Maria Prexl ◽  
...  
Keyword(s):  
Diffusion Of Innovation ◽  
Food System ◽  
Eating Habits ◽  
Innovation Adoption ◽  
Environmental Footprint ◽  
New Approach ◽  
Targeted Interventions ◽  
Dietary Shift ◽  
Research And Innovation ◽  
Sustainable Diet

Unsustainable food production and consumption contribute to greenhouse gas emissions and global warming. Adopting a more plant-based diet has been identified as a necessary change toward a more sustainable food system. In response to the call for transdisciplinary research on the sustainability of food consumption, this exploratory study combined consumer science, nutrition and health, sustainability research, and innovation to develop a new approach that can accelerate the shift toward a more sustainable diet. Quantitative data on the eating habits and attitudes of 1785 consumers was combined with data on environmental impacts via a life cycle assessment for different consumer segments. We studied the sustainable dietary shift using the diffusion of innovation theory, as well as qualitative and quantitative approaches. We identified and characterized seven consumer segments and related habits and attitudes toward an increase in plant-based foods and meat reduction. The nutritional quality and the environmental footprint of the segments’ dinners showed large differences. The results indicate that moving consumers along the innovation adoption curve with targeted interventions can reduce the environmental footprint of people’s diets and improve dietary health. We also discussed the value of user-centric innovation tools for the translation of insights into interventions by working with personas.

scholarly journals Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 393
Author(s):  
Eva Johansson ◽  
Maria Luisa Prieto-Linde ◽  
Hans Larsson
Keyword(s):  
Human Diet ◽  
Production Chain ◽  
Nordic Diet ◽  
Nutrient Density ◽  
Daily Diet ◽  
Spring Cereals ◽  
New Nordic Diet ◽  
Unique Source ◽  
Organically Grown ◽  
Organic Produce

Consumer interest in local and organic produce, sustainability along the production chain and food products contributing to health, are laying the foundation for local and organic-based diets using nutrient-dense food. Here, we evaluated 25 locally adapted landrace and ancient spring cereal genotypes per location over four locations and three years, for mineral content, nutritional yield and nutrient density. The results showed a large variation in minerals content and composition in the genotypes, but also over cultivation locations, cultivation years and for genotype groups. Highest minerals content was found in oats, while highest content of Zn and Fe was found in ancient wheats. The wheat Diamant brun, the wheat landrace Öland and naked barley showed high mineral values and high content of Zn and Fe when grown in Alnarp. Nutritional yield, of the cereals evaluated here, was high related to values reported internationally but lower than those found in a comparable winter wheat material. The nutrient density was generally high; less than 350 g was needed if any of the evaluated genotype groups were to be used in the daily diet to reach the recommended value of Zn and Fe, while if the suggested Novel Nordic Diet mix was used, only 250 g were needed. A transfer from currently consumed cereals to those in the present study, along the New Nordic Diet path, showed their potential to contribute as sustainable and nutrient-rich sources in the human diet.

“Most of them are junk food but we did put fruit on there and we have water”

2015 ◽  
Vol 115 (2) ◽  
pp. 126-140 ◽  
Author(s):  
Suzanne Waddingham ◽  
Stella Stevens ◽  
Kate Macintyre ◽  
Kelly Shaw
Keyword(s):  
Primary School ◽  
Eating Habits ◽  
Food Preferences ◽  
Food Choices ◽  
Dietary Guidelines ◽  
Valuable Insight ◽  
Healthy Children ◽  
National Guidelines ◽  
Content Type ◽  
School Canteen

Purpose – The Australian Dietary Guidelines support good health and disease prevention. Children with healthy eating habits established early in life have been shown to continue these habits into adulthood compared with those children who have poor eating habits in their younger years. The nutritional intake of many Australian children is not in accordance with the national guidelines. The reasons children make the food choices they do are unclear from the literature. The paper aims to discuss these issues. Design/methodology/approach – This study used participatory action research methods to explore why primary school-aged children make the food choices that they do. A non-government primary school requested assistance in encouraging their children to make healthier choices from the school canteen menu. The authors gathered opinions from the children in two different ways; a group discussion during class and a “discovery day” that involved four class grades. The authors identified children’s food preferences and food availability in canteens. The authors explored how the children perceived healthy foods, the importance of a healthy food environment and what criteria children use to decide what foods to buy. Findings – Children’s food preferences were mostly for unhealthy foods, and these were readily available in the canteen. The perception about what foods were healthy was limited. Despite being asked to develop a “healthy” menu, the majority of choices made by the children were not healthy. Children described unhealthy choices as preferable because of taste of the food, if it was sugary, if it was quick to eat, available and cheap, the relationship of food and weather, the connection to health conditions and peer dominance. Practical implications – This study suggests that children make their food choices based on simple concepts. The challenge lies around producing healthy options in collaboration with the school community that match the children’s food choice criteria. Originality/value – This paper provides a modern and inspiring whole school approach based on equity and empowerment of the children. Discovering why children make food choices from the children’s perspective will help to present healthy options that will be more appealing for children. The methodology used to uncover why children make their food choices has also provided valuable insight into a study design that could be used to address other childhood research questions. The methodology offers an educative experience while gathering rich information directly from the children. This information can be used by the school to support children to have more control over their health and to develop behaviours to increase their health for the rest of their lives.

scholarly journals Association Between Added Sugars from Infant Formulas and Rapid Weight Gain in US Infants and Toddlers

2021 ◽  
Author(s):  
Kai Ling Kong ◽  
Brenda Burgess ◽  
Katherine S Morris ◽  
Tyler Re ◽  
Holly R Hull ◽  
...  
Keyword(s):  
Weight Gain ◽  
Complementary Feeding ◽  
Infants And Toddlers ◽  
Rapid Weight Gain ◽  
Cross Sectional ◽  
Added Sugar ◽  
Added Sugars ◽  
Solid Foods ◽  
Sectional Analysis ◽  
Weight For Age

ABSTRACT Background Formulas often contain high amounts of added sugars, though little research has studied their connection to obesity. Objectives This study assessed the contribution of added sugars from formulas during complementary feeding on total added sugar intakes, and the association between these sugars and upward weight-for-age percentile (WFA%) crossing (i.e., participants crossing a higher threshold percentile were considered to have an upward crossing). Methods Data from three 24-hour dietary recalls for infants (n = 97; 9–12 months) and toddlers (n = 44; 13–15 months) were obtained in this cross-sectional analysis. Foods and beverages with added sugars were divided into 17 categories. Pearson's correlations were used to test relations between added sugar intake and upward WFA% crossing, followed by multivariable regressions when significant. ANOVA compared intakes of all, milk-based, and table foods between primarily formula-fed compared with breastfed participants. Multivariable regressions were used to test effects of added sugars and protein from all foods compared with added sugars and protein from milk-based sources on upward WFA% crossing. Results Added sugars from formulas comprised 66% and 7% of added sugars consumed daily by infants and toddlers, respectively. A significant association was observed between upward WFA% crossing and added sugars from milk-based sources after controlling for gestational age, sex, age, introduction to solid foods, mean energy intakes, and maternal pre-pregnancy BMI and education (β = 0.003; 95% CI, 0.000–0.007; P = 0.046). Primarily formula-fed participants consumed nearly twice the energy from added sugars (P = 0.003) and gained weight faster (upward WFA% crossing = 1.1 ± 1.2 compared with 0.3 ± 0.6, respectively; P < 0.001) than their breastfed counterparts. Conclusions Added sugars in formulas predict rapid weight gain in infants and toddlers. Educating mothers on lower-sugar options may enhance childhood obesity prevention.

scholarly journals Mercury and methylmercury concentration assessment in children's hair from Manaus, Amazonas state, Brazil

2012 ◽  
Vol 42 (2) ◽  
pp. 279-286 ◽  
Author(s):  
Luciana A. Farias ◽  
Déborah I. T. Fávaro ◽  
Artemiza Pessoa ◽  
Jaime P. L. Aguiar ◽  
Lúcia K. O. Yuyama
Keyword(s):  
Eating Habits ◽  
Adult Population ◽  
Published Data ◽  
Future Studies ◽  
Cultural Aspects ◽  
Hair Samples ◽  
Total Hg ◽  
Amazonas State ◽  
The City ◽  
Concentration Assessment

The present study evaluated Hg and MeHg content in hair samples of 201 children 2 to 7 years old, living in six neighborhoods of the city of Manaus, Amazonas State, Brazil. In general, the total Hg and MeHg median ranges in hair were similar (0.91 to 1.71 mg kg-1) except for the São Jose neighborhood, which was lower (0.16 mg kg-1). De spite the fact that the Manaus population consumes fish as part of the normal dietary intake, the Hg hair levels were below the level for an adult population not exposed to mercury (2.0 mg kg-1). These data were compared to demographic, socioeconomic information and eating habits of the families that took part in the study. The results were also compared to other published data from the Amazon region, other regions of Brazil and other countries. Future studies to set Hg and MeHg levels in hair of children in Brazil should take into account and assess the diversity of the country, mainly in terms of eating habits, socio-economic and cultural aspects.

Social and cultural aspects of child feeding early age

2020 ◽  
Vol 03 (04) ◽  
pp. 32-35
Author(s):  
Sabir Nurgalam Amiraliev ◽  
Keyword(s):  
Breast Milk ◽  
Young Children ◽  
Key Words ◽  
Exclusive Breastfeeding ◽  
Eating Habits ◽  
Positive Association ◽  
Early Age ◽  
Emotional Needs ◽  
Child Feeding ◽  
Cultural Aspects

Eating habits formed at an early age will have different consequences throughout people's lives. For the first 6 months of life, it is recommended that the baby be exclusively breastfed, as breast milk is the only food that can satisfy all the nutritional and emotional needs of the baby during this period and provide an intense bond between mother and baby. In addition, there is a positive association between the duration of exclusive breastfeeding and a healthier diet in later childhood. Key words: food, eating habits, young children

Exploring the Consistency of Adults’ Food Choice motives with Sustainable Diet Components: a Qualitative Study

2020 ◽  
Author(s):  
Arezoo Haghighian Roudsari ◽  
Abouali Vedadhir ◽  
Maryam Shokouhi ◽  
Ali Milani Bonab
Keyword(s):  
Qualitative Study ◽  
Data Gathering ◽  
Food Choices ◽  
Sustainable Food ◽  
Food And Agriculture ◽  
Health And Nutrition ◽  
Sustainable Diet ◽  
Food And Nutrition ◽  
The Individual ◽  
The Impact

Abstract Background Todays, due to the impact of human food choices on increasing greenhouse gas emissions, water consumption and environmental degradation, there is a new thinking about changing the pattern of food production and consumption, including sustainable food and nutrition system related to consumption. This study aimed to explore the dimensions of a sustainable diet among the determinants of people's food choices. Methods This qualitative study was carried out using an in-depth interview with 33 individuals aged 30-64 years old living in different areas of Tehran. Data gathering, data analysis and theoretical conceptualization were performed simultaneously and from the beginning of the research, and for managing and organizing the data, the MAXQDA 10 software was used. Results In this paper, the findings are categorized according to the key components of a sustainable diet in five themes: "Health and Nutrition", "Food and Agriculture Security", "Environment and Ecosystems", "Markets, food trade and production chains", "social, cultural, and policy factors" were categorized. Meanwhile, the components of the "Health and Nutrition" domain had the highest contribution and the components of the two domains "food and agriculture" and "environment and ecosystems" had the lowest role among the statements of the participants in this study. Conclusion considering to the low importance of the dimensions of a sustainable diet in food choices of the community, promoting the individual awareness of sustainable diet components, clarifying the importance of food choices in creating environmental impacts and leading the national macro policies in the field food and nutrition toward sustainable diet goals are essential.

scholarly journals Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Ewa Halicka ◽  
Wacław Laskowski
Keyword(s):  
Food Choice ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Choices ◽  
Computer Assisted ◽  
Special Focus ◽  
Random Group ◽  
Sustainable Food ◽  
Sustainable Diet ◽  
Quota Sampling

AbstractObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

scholarly journals Perceived Barriers and Facilitators to Healthy Eating in Middle-Aged Hispanic Men (P04-125-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shandel Vega-Soto ◽  
Cheryl Der Ananian ◽  
Hector Valdez ◽  
Ferdinand Delgado ◽  
Steven Hooker ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Food Choices ◽  
Cultural Factors ◽  
Perceived Barriers ◽  
Barriers And Facilitators ◽  
Theory Approach ◽  
Middle Aged ◽  
Increased Risk ◽  
Hispanic Men

Abstract Objectives Dietary behaviors contribute to an increased risk of cardiometabolic disease in Hispanic men. Few studies have assessed Hispanic men's perspectives on healthy eating. The purpose of this qualitative study was to identify perceived barriers and facilitators to healthy eating in middle-aged, Hispanic men of Mexican descent. Methods Six focus groups (FGs) with Hispanic men were primarily conducted in Spanish (n = 5 FGs), audio-recorded, transcribed, then translated verbatim to English. A grounded theory approach was used to identify common themes. Results Participants (n = 34; mean age: 54.4 ± 7.0 years) primarily self-identified as Mexican (71%) or Mexican-American (10%). In preliminary findings, the main barriers to healthy eating were competing responsibilities (n = 6 FGs), lack of nutrition knowledge (n = 6 FGs), cultural factors (n = 5 FGs), habits (n = 5 FGs), and available food choices (n = 5 FGs). A demanding work schedule was considered a barrier because it contributes to “eating on the run” and the selection of fast or convenient foods. Cultural factors perceived as barriers to healthy eating included the need to have food at social gatherings and the “Mexican diet.” Food at gatherings was perceived as leading to an increased availability of unhealthy food items and the consumption of large portions. “Mexican foods”, including tortillas, tacos, pozole, meat and cooking fats were considered unhealthy but central to the diet. Family (n = 5 FGs), health reasons (n = 6 FGs), portion control (n = 5 FGs), and nutrition education (n = 5 FGs), were reported as facilitators to healthy eating. Men reported the importance of longevity to support their family as an essential motivator to engage in healthy eating. Participants (n = 3 FGs) also indicated their spouse/partner enabled healthy eating by providing healthy food choices and encouragement or support. Health reasons (e.g., a diagnosis of diabetes or cardiovascular disease, improving health) were an important catalyst to improving eating habits. Conclusions Findings suggest that MA men have an active interest in behavior change affecting healthy eating habits. Our research provides invaluable insight to construct tailored strategies to improve dietary behavior in this vulnerable population. Funding Sources National Institute of Aging.

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