Food security is high on the global policy agenda. Demand for food is increasing as populations grow and gain wealth to purchase more varied and resource-intensive diets. There is increased ...competition for land, water, energy, and other inputs into food production. Climate change poses challenges to agriculture, particularly in developing countries (1), and many current farming practices damage the environment and are a major source of greenhouse gases (GHG). In an increasingly globalized world, food insecurity in one region can have widespread political and economic ramifications (2).
To characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a ...multidimensional framework - the Med Diet 4.0 - in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns.
A narrative review was applied at the country level to highlight the multiple sustainable benefits of the Mediterranean diet into a single multidimensional framework: the Med Diet 4.0. Setting/subjects We included studies published in English in peer-reviewed journals that contained data on the characterization of sustainable diets and of the Mediterranean diet. The methodological framework approach was finalized through a series of meetings, workshops and conferences where the framework was presented, discussed and ultimately refined.
The Med Diet 4.0 provides a conceptual multidimensional framework to characterize the Mediterranean diet as a sustainable diet model, by applying principles of sustainability to the Mediterranean diet.
By providing a broader understanding of the many sustainable benefits of the Mediterranean diet, the Med Diet 4.0 can contribute to the revitalization of the Mediterranean diet by improving its current perception not only as a healthy diet but also a sustainable lifestyle model, with country-specific and culturally appropriate variations. It also takes into account the identity and diversity of food cultures and systems, expressed within the notion of the Mediterranean diet, across the Mediterranean region and in other parts of the world. Further multidisciplinary studies are needed for the assessment of the sustainability of the Mediterranean diet to include these new dimensions.
Obesity is a public health problem in Micronesia. The objective of the study was to assess obesity, the relationship between body mass index (BMI) and body fat percentage (BF%) among adults, and ...determine the appropriate BMI cut-points in Kiribati.
A cross-sectional study was undertaken among 483 adults randomly selected from South Tarawa (ST) and Butaritari (BT). Weight, height, BF% and physical activity level (PAL) was measured using standard methods. Linear and quadratic regression analyses were conducted to assess the association between BF% and BMI whilst controlling for age and gender. Receiver operating characteristics (ROC) curve analyses were used to assess whether for the Kiribati population alternative BMI cut-off points for obesity are needed.
Approximately 75% of participants were obese using standard BMI and BF% cut-offs, with the highest prevalence observed in South Tarawa. BF% was significantly (p < 0.001) and positively associated with age (males, r = 0.78; females, r = 0.67; p < 0.001) and BMI. Based on ROC-curve analyses the BMI cut-offs for predicting high BF% among I-Kiribati people were 24.5 kg/m
for males and 32.9 kg/m
for females.
In conclusion, the majority of adults in Kiribati were either obese or overweight and had high BF%. We suggest that ethnic-specific BMI cut-points to define obesity for the population of Kiribati may be more appropriate than the currently used international cut-points.
Food composition provides an important link for biodiversity and nutrition. Biodiversity at three levels—ecosystems, the species they contain and the genetic diversity within species—can contribute ...to food security and improved nutrition. The Food and Agriculture Organization of the United Nations (FAO) and the International Plant Genetic Resources Institute (IPGRI) are leading a new international initiative on biodiversity for food and nutrition under the umbrella of the Convention of Biological Diversity. The overall aim is to promote the sustainable use of biodiversity in programmes contributing to food security and human nutrition, and to thereby raise awareness of the importance of this link for sustainable development. Further research is needed to increase the evidence base by filling our knowledge gaps with better inventories and more data on composition and consumption. If nutrient analysis and data dissemination of the various food species and intra-species diversity are systematically undertaken, national information systems for food and agriculture will be strengthened and can be used to form the basis for priority setting and national policy making. For nutrition, this will mean introducing more compositional data on biodiversity in national food composition databases and tables; developing and using dietary assessment instruments that capture food intake at the species and variety/breed level; and allowing food labelling that encourages awareness of food plant varieties and food animal subspecies. Nutrition and biodiversity feature directly the Millennium Development Goals (MDGs): halve the proportion of people who suffer from hunger; and ensure environmental sustainability. In combination, a nutrition and biodiversity initiative provides the very foundation for achieving these MDGs.
The magnitude of differences in energy supply using different definitions for carbohydrates and protein as well as different energy conversion factors was investigated. Food supply data for 1999–2001 ...from FAOSTAT were used for nine countries with different types of diets. Nutrient values were derived from USDA and the British food composition tables for three definitions of carbohydrate (total, available by difference, available as monosaccharide equivalents), three protein definitions (nitrogen (N)×Jones factors, N×6.25, sum of amino acids), fat, and two dietary fibre definitions (AOAC, non-starch polysaccharide). Then three sets of energy conversion factors were applied (Merrill & Watt, general Atwater with/without energy value for fibre, and gross energy—GE). Using the same nutrient definitions, differences between general and specific Atwater factors accounted for 50–320
kJ/capita/day (10–75
kcal/capita/day) and for 290–1500
kJ/capita/day (70–360
kcal/capita/day) between GE and metabolizable energy supply calculations. Protein definitions have a minor impact on per capita energy supply values. They generate differences of less than 1%, or 4–105
kJ (1–25
kcal), with N×6.25 values providing the highest values, followed by Jones factors and the sum of amino acids. The largest differences observed in per capita energy supply calculations are due to carbohydrate definitions. Differences of 3.5–8% or 330–780
kJ/capita/day (80–190
kcal/capita/day) are observed between total and available carbohydrates as monosaccharide equivalents within the general Atwater system. Differences in energy supply between total and available carbohydrates could be minimized by applying an energy factor of 8
kJ/g (2
kcal/g) for dietary fibre, resulting in a higher energy supply of 100–250
kJ/capita/day (25–60
kcal/capita/day) or 1–2%. Differences in energy supply are less influenced by the energy factors as such than by the nutrient definition used, especially for carbohydrates. Differences in energy supply of up to 780
kJ/capita/day (160
kcal/capita/day) or 8% may be statistically relevant and might change research results, estimates of the dietary energy supply and consequently the estimation of the prevalence of undernourishment which may affect nutrition program and policies. Global harmonization of macronutrient definitions and energy factors is important to achieve unambiguous and comparable macronutrient and energy values among countries.
Food components need to be identified correctly and unambiguously. This is essential in the documentation and interchange of compositional data and it avoids confusion and misinterpretation for the ...users of these data. For this purpose, INFOODS published the first set of component identifiers, also called tagnames, in 1989. Since then, reported food components have vastly increased in number due to advances in analytical methods and increased interest in bioactive non-nutrient components. Users of food composition data are increasingly interested in more detailed data on fatty acids (e.g. positional and geometric isomers), individual vitamers and the speciation of nutrient elements. Several hundred tagnames have been added to the INFOODS database in the past 15 years. In order to keep up with the plethora of food components being analyzed and compiled in food composition databases, as well demands from new sectors and user, INFOODS held a technical consultation in 2003 to review and update principles and practices. Recommendations included separating units and base quantities from the definition of a tagname, maintaining the principle of different tagnames for highly empirical methods, and maintaining the keyword approach through which the components can be further defined. The comparison between INFOODS tagnames and other component identification systems such as EUROFOODS shows that the majority of component identifiers are the same. Further discussions and trials are needed to continue the evolution of the harmonized system of component identification through the lenses of both nutrition science and information technology.
The Work Burden of Women Levine, James A.; Weisell, Robert; Chevassus, Simon ...
Science (American Association for the Advancement of Science),
10/2001, Letnik:
294, Številka:
5543
Journal Article
Recenzirano
Levine et al performed initial studies on the work practices of women in the Central African Republic and Nepal using recall diaries combined with direct observations. Their data suggested that women ...with dual working roles consistently spent 2 to 3 more hours per day engaged in work-related activities than men. They attempted to comprehensively address the hypothesis that women with dual working roles perform more work than male cohabitants by performing agricultural work above home-maintenance duties.
Rice accounts for 21, 14 and 2% of global energy, protein and fat supply, respectively. There are thousands of different rice varieties; some have been in the diet for centuries, while others are new ...hybrids promoted for qualities such as high yield and drought and disease resistance. Little is known about the nutrient composition of many of the world's rice varieties. This paper investigates the literature on nutrient composition of rice varieties. Standardization of data to 100 g samples of unpolished rice (dry matter basis), showed intra-varietal ranges of; 9 g protein, 5.65 mg iron, 3.34 mg zinc, 1.6 mg thiamin, 0.392 mg riboflavin and 7.2 mg niacin. Currently, several research institutions are working toward improving the nutrient content of rice through greater utilization of rice genetic resources. The results section discusses in detail the magnitude of intra-varietal differences and highlights practical applications of genetic diversity in rice.
Food composition data are currently being used in ways not well-anticipated several years ago. Consequently, some of our criteria of quality, of both data per se and of databases, need to be ...re-examined, expanded, or otherwise adjusted. Among the key criteria for reassessment for the future vision are the concepts of representativeness, completeness, and a harmonized approach. The controversial issues related to these concepts are food biotechnology and biodiversity, climate change and other environmental phenomena, risk assessment, trade and regulatory requirements, and evidence for diet/disease relationships.
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