Changing Diets
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Confounding Factors in Discussions About What We Should Eat to Decrease Climate Change and Ensure Sustainable Food for All, Now and in the Future
Discussion document being compiled for Climate Friendly Bradford on Avon (CFBoA). (To be completed.) Ros Edwards, Lead for the CFBoA Sustainable Food and Drink Group 30.07.2019 Draft (Vs 1.3) of Confounding Factors in discussions about what we should eat to decrease climate change and ensure sustainable food for all, now and in the future. What gets in the way of communication and clarity around the issues? Sections: 1. The complexity of the issues P. 2 2. The way that the carbon footprint (CFP) of food is measured 2 3. Difficulty squaring the circle 4 4. Emissions: getting things in perspective 9 • UK Greenhouse Gas Emissions 9 • Other emissions related to the UK food chain not reflected in these figures 11 • Biogenic methane: when does methane count as a greenhouse gas? 12 5. Beans and pulses 15 6. Health recommendations on red meat and some studies into adequate nutrient intake 16 7. Dietary inclusions and exclusions 19 • Opening up the discussion 20 • What about vegetarianism? 21 • What about veganism? 22 • What about pescetarianism? 25 • The beef question 25 • Lab meat 27 8. Grassland versus cropland foods: food security 30 9. What about carbon storage in the soil and the fertility of the soil? 31 10. Land Use 11. Biodiversity 12. Food loss and Food Waste 41 13. Bioenergy 14. Conclusions 1 1) The complexity of the issues. 2) The way that the carbon footprint (CFP) of food is measured. This issue confounds all. It seems that the measures used to assess the carbon footprint almost always show that more intensively produced food is associated with a lower carbon footprint, which leads to a strong suspicion that many factors are not being taken into account. -
Clinical Ecology—Transforming 21St-Century Medicine with Planetary Health in Mind
challenges Perspective Clinical Ecology—Transforming 21st-Century Medicine with Planetary Health in Mind David H. Nelson 1, Susan L. Prescott 1,2,*, Alan C. Logan 1 and Jeffrey S. Bland 1,3 1 inVIVO Planetary Health, of the Worldwide Universities Network (WUN), West New York, NJ 10704, USA; [email protected] (D.H.N.); [email protected] (A.C.L.); [email protected] (J.S.B.) 2 The ORIGINS Project, Telethon Kids Institute, University of Western Australia, Perth, WA 6009, Australia 3 Personalized Lifestyle Medicine Institute, Seattle, WA 98443, USA * Correspondence: [email protected] Received: 17 January 2019; Accepted: 14 February 2019; Published: 18 February 2019 Abstract: Four decades ago, several health movements were sprouting in isolation. In 1980, the environmental group Friends of the Earth expanded the World Health Organization definition of health, reminding citizenry that, “health is a state of complete physical, mental, social and ecological well-being and not merely the absence of disease—personal health involves planetary health”. At the same time, a small group of medical clinicians were voicing the concept of “clinical ecology”—that is, a perspective that sees illness, especially chronic illness, as a response to the total lived experience and the surroundings in which “exposures” accumulate. In parallel, other groups advanced the concept of holistic medicine. In 1977, the progressive physician-scientist Jonas Salk stated that “we are entering into a new Epoch in which holistic medicine will be the dominant model”. However, only recently have the primary messages of these mostly isolated movements merged into a unified interdisciplinary discourse. -
Development and Validation of an Index Based on EAT-Lancet Recommendations: the Planetary Health Diet Index
nutrients Article Development and Validation of an Index Based on EAT-Lancet Recommendations: The Planetary Health Diet Index Leandro Teixeira Cacau 1 , Eduardo De Carli 1 , Aline Martins de Carvalho 1 , Paulo Andrade Lotufo 2, Luis A. Moreno 3,4,5 , Isabela Martins Bensenor 2 and Dirce Maria Marchioni 1,* 1 Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil; [email protected] (L.T.C.); [email protected] (E.D.C.); [email protected] (A.M.d.C.) 2 Clinical and Epidemiological Research Center, University Hospital, University of São Paulo, São Paulo 05508-000, Brazil; [email protected] (P.A.L.); [email protected] (I.M.B.) 3 Growth, Exercise, Nutrition and Development (GENUD) Research Group, Faculty of Health Sciences, University of Zaragoza, 50009 Zaragoza, Spain; [email protected] 4 Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria de Aragón, 50013 Zaragoza, Spain 5 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28040 Madrid, Spain * Correspondence: [email protected] Abstract: The EAT-Lancet Commission has proposed a planetary health diet. We propose the development of the Planetary Health Diet Index (PHDI) based on this proposed reference diet. We used baseline dietary data obtained through a 114-item FFQ from 14,779 participants of the Longitudinal Study on Adult Health, a multicenter cohort study conducted in Brazil. The PHDI has 16 components and a score from 0 to 150 points. Validation and reliability analyses were performed, Citation: Cacau, L.T.; De Carli, E.; de including principal component analyses, association with selected nutrients, differences in means Carvalho, A.M.; Lotufo, P.A.; Moreno, between groups (for example, smokers vs. -
National Menu Breakfast FY 2019
Federal Bureau of Prisons - National Menu Breakfast FY 2019 CONTINENTAL Sunday Monday Tuesday Wednesday Thursday Friday Saturday ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Hot Grits ♥Hot Oatmeal ♥Bran Flakes ♥Hot Grits ♥Bran Flakes ♥Hot Oatmeal ♥Hot Oatmeal ♥Whole Wheat Bread Breakfast Cake or Breakfast Cake or Breakfast Cake or Breakfast Cake or Breakfast Cake or ♥Whole Wheat Bread and ♥Jelly (2) ♥Whole Wheat Bread ♥Whole Wheat Bread ♥Whole Wheat Bread ♥Whole Wheat Bread ♥Whole Wheat Bread and ♥Jelly (2) ♥Sugar Substitute Pks and ♥Jelly (2) and ♥Jelly (2) and ♥Jelly (2) and ♥Jelly (2) and ♥Jelly (2) ♥Sugar Substitute Pks ♥Margarine Pat ♥Sugar Substitute Pks ♥Sugar Substitute Pks ♥Sugar Substitute Pks ♥Sugar Substitute Pks ♥Sugar Substitute Pks ♥Margarine Pat ♥Skim Milk ♥Margarine Pat ♥Margarine Pat ♥Margarine Pat ♥Margarine Pat ♥Margarine Pat ♥Skim Milk Coffee ♥Skim Milk ♥Skim Milk ♥Skim Milk ♥Skim Milk ♥Skim Milk Coffee Dry Cereal and Milk Substitute may be served in Satellite Feeding Situations* in place of Hot Cereal and Skim Milk. MIXED CONTINENTAL/HOT Sunday Monday Tuesday Wednesday Thursday Friday Saturday ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Fruit ♥Hot Grits ♥Hot Oatmeal ♥Bran Flakes ♥Hot Oatmeal ♥Bran Flakes ♥Hot Oatmeal ♥Hot Oatmeal ♥Whole Wheat Bread Cream Gravy Breakfast Cake or Pancakes Breakfast Cake or French Toast ♥Whole Wheat Bread and ♥Jelly (2) Oven Brown Potatoes or ♥Whole Wheat Bread W/ Syrup or ♥Whole Wheat Bread W/ Syrup or and ♥Jelly (2) ♥Margarine Pat ♥Boiled Potatoes and ♥Jelly (2) ♥Whole Wheat Bread -
Scientific Update on Plant-Based Eating and Cardiometabolic Health
2020 SCIENTIFIC UPDATE ON PLANT-BASED EATING AND CARDIOMETABOLIC HEALTH Authors: Hana Kahleova, MD, PhD; Nerea Becerra-Tomas, RD, PhD; Sonia Blanco Mejia, MD, MSc; Andrea J Glenn, MSc, RD; Stephanie De Vriese, PhD; David JA Jenkins, MD, PhD; Cyril WC Kendall PhD; Jordi Salas-Salvadó, MD, PhD; John L Sievenpiper MD, PhD September 2020 Affiliations of the authors: Hana Kahleova 1, MD, PhD; Nerea Becerra-Tomas 2-3, RD, PhD; Sonia Blanco Mejia 4-5, MD, MSc; Andrea J Glenn 4-5, MSc, RD; Stephanie De Vriese 6, PhD; David JA Jenkins 4-5, MD, PhD; Cyril WC Kendall 4-5 PhD; Jordi Salas-Salvadó 2-3, MD, PhD; John L Sievenpiper 4-5 MD, PhD 1 Department of Medicine, Physicians Committee for Responsible Medicine, Washington, DC, USA. 2 Department of Biochemistry and Biotechnology, Human Nutrition Unit, Pere Virgili Institute for Health Research (IISPV), University Hospital of Sant Joan de Reus, Rovira i Virgili University, Reus, Spain 3 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain 4 St. Michael's Hospital, Toronto, Canada 5 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada 6 Alpro Foundation; Ghent, Belgium This review is fully supported by the Scientific Advisory Committee of the Alpro Foundation: Harry Aiking (VU University Amsterdam); Anna Arnoldi (University Milano); Christine Debeuf (Alpro); Peter Clarys (Vrije Universiteit Brussel); Helmut Heseker (University Paderborn); Sander Kersten (University Wageningen); Ian Rowland (University Reading); Cesare Sirtori (University Milano); Bregt Uyttenhove (Alpro) and Kurt Widhalm (University Vienna) Date: September 2020 2 CONTENT Global Health Burden of Cardiometabolic Disease........................................................................................................................ -
Food Effects on Gut Microbiota and Disease Control
Int. J. Mol. Sci. 2014, 15, 11678-11699; doi:10.3390/ijms150711678 OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 www.mdpi.com/journal/ijms Review Mediterranean Diet and Health: Food Effects on Gut Microbiota and Disease Control Federica Del Chierico 1,†, Pamela Vernocchi 1,2,†, Bruno Dallapiccola 3 and Lorenza Putignani 4,* 1 Unit of Metagenomics, Bambino Gesù Children’s Hospital, IRCCS, Piazza Sant’Onofrio, Rome 400165, Italy; E-Mails: [email protected] (F.D.C.); [email protected] (P.V.) 2 Interdepartmental Centre for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, Cesena-FC 47521, Italy 3 Scientific Directorate, Bambino Gesù Children’s Hospital, IRCCS, Piazza Sant’Onofrio, Rome 400165, Italy; E-Mail: [email protected] 4 Unit of Parasitology, Bambino Gesù Children’s Hospital, IRCCS, Piazza Sant’Onofrio, Rome 400165, Italy † These authors contributed equally to this work. * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-06-6859-2598; Fax: +39-06-6859-2218. Received: 28 April 2014; in revised form: 4 June 2014 / Accepted: 11 June 2014 / Published: 1 July 2014 Abstract: The Mediterranean diet (MD) is considered one of the healthiest dietary models. Many of the characteristic components of the MD have functional features with positive effects on health and wellness. The MD adherence, calculated through various computational scores, can lead to a reduction of the incidence of major diseases (e.g., cancers, metabolic and cardiovascular syndromes, neurodegenerative diseases, type 2 diabetes and allergy). Furthermore, eating habits are the main significant determinants of the microbial multiplicity of the gut, and dietary components influence both microbial populations and their metabolic activities from the early stages of life. -
In a Nutshell
Vegetarianism in a nutshell THE BASICS: Vegetarians do not eat meat, fish, and poultry. Vegans are vegetarians who abstain from eating or using all animal products, including milk, cheese, other dairy items, eggs, honey, wool, silk, or leather. Among the many reasons for being a vegetarian are health, environmental, and ethical concerns; dislike of meat; non-violent beliefs; compassion for animals; and economics. The Academy of Nutrition and Dietetics has affirmed that a vegetarian diet can meet all known nutrient needs. The key to a healthy vegetarian diet, as with any other diet, is to eat a wide variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes. Limit your intake of sweets and fatty foods. Vegan recipes inside! Making the change to a vegetarian diet Many people become vegetarian instantly. They totally give up meat, fish, and poultry overnight. Others make the change gradually. Do what works best for you. Being a vegetarian or vegan is as hard or as easy as you choose to make it. Some people enjoy planning and preparing elaborate meals, while others opt for quick and easy vegetarian dishes. What about nutrition? Sources of calcium Good sources include broc- coli, collard greens, kale, mustard greens, tofu prepared Protein Vegetarians easily meet their protein needs by with calcium, fortified soymilk, and fortified orange eating a varied diet, as long as they consume enough juice. calories to maintain their weight. It is not necessary to plan combinations of foods. A mixture of proteins Vitamin B12 The adult recommended intake for throughout the day will provide enough essential amino vitamin B12 is very low, but this is an essential nutrient acids. -
Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults
nutrients Article Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults Essi Päivärinta 1 , Suvi T. Itkonen 1 , Tiina Pellinen 1 , Mikko Lehtovirta 2 , Maijaliisa Erkkola 1 and Anne-Maria Pajari 1,* 1 Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), University of Helsinki, 00014 Helsinki, Finland; essi.paivarinta@helsinki.fi (E.P.); suvi.itkonen@helsinki.fi (S.T.I.); tiina.pellinen@helsinki.fi (T.P.); maijaliisa.erkkola@helsinki.fi (M.E.) 2 Institute for Molecular Medicine Finland, University of Helsinki, P.O. Box 20, 00014 Helsinki, Finland; mikko.lehtovirta@helsinki.fi * Correspondence: anne-maria.pajari@helsinki.fi Received: 5 March 2020; Accepted: 26 March 2020; Published: 28 March 2020 Abstract: Increased consumption of plant-based foods and decreased consumption of animal-based foods is recommended for healthy diets and sustainable food production. We investigated the effects of partial replacement of dietary animal proteins with plant-based ones on intake of energy-yielding nutrients, fibre, and plasma lipoproteins. This 12-week randomised clinical intervention comprised 107 women and 29 men (20–69 years) in three diet groups with different dietary protein compositions (“ANIMAL”: Animal 70%/plant 30%; “50/50”: Animal 50%/plant 50%; “PLANT”: Animal 30%/plant 70%; all: Protein intake 17 E%). Nutrient intakes were assessed by 4-day food records. Saturated fat intake (E%) was lower and polyunsaturated fatty acid intake (E%) higher in the PLANT and 50/50 groups compared to the ANIMAL group (p < 0.001 for all). -
Healthy People, Healthy Planet
Sustainable nutrition outlook NATURE SOPHIE CASSON FOR FOR SOPHIE CASSON Healthy people, healthy planet To provide 2050’s estimated 10 billion people with a healthy diet, global eating habits need to become more sustainable. By Chris Woolston very morsel of food from every plate, research. “We need to produce food groups them,” says Johan Rockström, an environmen- bowl and cooking pot around the that are good for health in ways that are restor- tal scientist at Stockholm University. In 2019, world takes a small bite from Earth’s ative to the planet, rather than extractive,” Rockström, Hawkes and other members of an resources. The human diet places says Corinna Hawkes, director of the Centre international group of scientists proposed the a strain on the environment, water for Food Policy at City, University of London. EAT-Lancet diet1, a global meal plan that could, Eresources, biodiversity and just about every The particular foods on the plate will vary from in theory, feed 2050’s estimated population of other measure of planetary health. With so one place to another, she says, but those meals 10 billion people (see ‘Planetary-health diet’). much at stake, researchers have turned their need to add up to something more sustainable That plan called for drastic cuts in meat con- attention to a pressing question: what sort of than society’s current fare. sumption and a much higher intake of fruits diet can the planet realistically support? “When you look carefully at the big sys- and vegetables. But it proved controversial The answer requires insights from fields tems that regulate the stability of our planet, with meat-industry proponents and econ- such as nutrition, agriculture and climate food is a dominant player in essentially all of omists, and the quest for a planetary diet S54 | Nature | Vol 588 | 10 December 2020 ©2020 Spri nger Nature Li mited. -
Ital Recipes
4/2/2015 Ital Recipes Haile Marcus Wise History Patois Ganja Gallery My Links Selassie Garvey quotes Back to menu Back ITAL RECIPES Greens, lentils and sweet potato in coconut sauce Plantain and coconut sauce Radish greens sauce Ital Stew Irie salad Ital soup Courgette sauce Almond honey crisp Ital maffé Ital curry Chinese style tofu Carrot salad, Libanese style Pepper and tomato sauce anchor http://rastafarism.free.fr/italrecipes.html 1/9 4/2/2015 Ital Recipes Greens, lentils and sweet potato in coconut sauce Take a big bunch of spinach or callaloo, 1 big sliced onion, garlic and put them in warm vegetal oil about 4 minutes. Add enough coconut milk, chopped sweet potato and cho-cho, hot pepper, black pepper according to your taste. cook until done and the sauce thick. Then, add cooked lentils. keep 5 minutes on the fire. it is ready. Top anchor Plantain and coconut sauce In a friying pan with vegetal oil, put sliced carots, sliced onions, green gourd slices, and garlic, sliced plantain, paprika, and grated coconut. Warm a little then add water, peppers, garam masala or curry. Warm until doneand until the sauce is thick . You can add tofu in it. Serve with rice. Top http://rastafarism.free.fr/italrecipes.html 2/9 4/2/2015 Ital Recipes anchor Radish greens sauce 3 bunches coarsely chopped radish greens (or other if not available) 4 tbsp tomato puree (or other sub), or cider vinegar 2 tsp. thyme 1 cup water 2 tbsp. veg oil 1 tsp. smooth peanut butter 1/4 onion thinly diced 1 clove garlic, diced 1 tsp. -
Guess Who's Coming to Dinner? Frames, Identities, and Privilege in the U.S. Vegetarian and Vegan Movement
Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2015 Guess Who's Coming to Dinner? : Frames, Identities, and Privilege in the U.S. Vegetarian and Vegan Movement Sarrah G. (Sarrah Geo) Conn Follow this and additional works at the FSU Digital Library. For more information, please contact [email protected] FLORIDA STATE UNIVERSITY COLLEGE OF SOCIAL SCIENCES AND PUBLIC POLICY GUESS WHO’S COMING TO DINNER? FRAMES, IDENTITIES, AND PRIVILEGE IN THE U.S. VEGETARIAN AND VEGAN MOVEMENT By SARRAH G. CONN A Dissertation submitted to the Department of Sociology in partial fulfillment of the requirements for the degree of Doctor of Philosophy Degree Awarded: Spring Semester, 2015 Sarrah G. Conn defended this dissertation on March 30, 2015. The members of the supervisory committee were: Deana Rohlinger Professor Directing Dissertation Andy Opel University Representative Douglas Schrock Committee Member Koji Ueno Committee Member The Graduate School has verified and approved the above-named committee members, and certifies that the dissertation has been approved in accordance with university requirements. ii This is dedicated to all my supportive friends, family, and colleagues who helped me through thick and thin and continued to believe in my abilities. I especially dedicate this to my mom, my dad, and to Dan. iii TABLE OF CONTENTS List of Tables ...................................................................................................................................v List of Figures ............................................................................................................................... -
Food, Classed? Social Inequality and Diet: Understanding Stratified Meat Consumption Patterns in Germany
Laura Einhorn Food, Classed? Social Inequality and Diet: Understanding Stratified Meat Consumption Patterns in Germany Studies on the Social and Political Constitution of the Economy Laura Einhorn Food, Classed? Social Inequality and Diet: Understanding Stratified Meat Consumption Patterns in Germany © Laura Einhorn 2020 Published by IMPRS-SPCE International Max Planck Research School on the Social and Political Constitution of the Economy, Cologne imprs.mpifg.de ISBN: 978-3-946416-20-3 DOI: 10.17617/2.3256843 Studies on the Social and Political Constitution of the Economy are published online on imprs.mpifg.de. Go to Dissertation Series. Studies on the Social and Political Constitution of the Economy Abstract Based on a complementary mixed-methods design, the dissertation sheds light on the relationship between meat consumption practices and consumers’ socioeconomic po- sition. In a first step, two large-scale data sets, the German Einkommens- und Ver- brauchsstichprobe (EVS) 2013 and the Socioeconomic Panel (GSOEP) 2016, are used to establish empirical relationships between meat consumption practices and consumers’ socioeconomic position. Education and income do not show the same effects across social groups. Income most strongly affects the meat consumption patterns of low-in- come consumers, and income effects diminish as income increases. Furthermore, in- come does not make much of a difference for consumers with low levels of education. Meat-reduced and meat-free diets are also more common among students and among self-employed persons, even after controlling for income and education. Income does not necessarily influence the amount of meat that is consumed but the type and price of the meat purchased.