Evaluation of Sustainable Nutrition Models
DOI:
https://doi.org/10.24925/turjaf.v11i3.603-616.5726Keywords:
Nutrition , Sustainability , Sustainable diets, Environmental degradation , Nutritional diversityAbstract
Sustainability issues are not included in most of the economic, environmental-social impacts and food safety assessments in order to supply the food demand due to global climate change and water shortage. The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) define sustainable healthy diet as “Sustainable diets are diets with low environmental impact, aiming a healthy life that ensure the existence of food and nutrition security today and connetion it to future generations”. Sustainable diets in the world should be suitable for people and natural resources, protective against biodiversity and ecosystem, respectful, sensitive, economically accessible and nutritionally sufficient, reliable and healthy. As a result of environmental degradation, food production and consumption are affected. When the current global food system and nutrition are evaluated in terms of sustainability, it is considered to be insufficient. However, studies on food safety and sustainability have not addressed diet and nutritional diversity and micronutrient adequacy, which are critical for maintaining a healthy nutritional status. The focus is on evaluating the diets, which consist of the details of Mediterranean, Dash, New Nordic, Baltic, Vegetarian, Paleotic and Intermittent Fasting diets, both as human health and care, which are exemplary nutrition models that are evaluated as healthy and sustainable by adopting such foods as sustainable by different societies.
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