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Nutrients
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The Influence of Nutrition Policies for Sustainable Diets on Food...
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The Influence of Nutrition Policies for Sustainable Diets on Food Consumption and Healthy Eating Lifestyles

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Policies and Education for Health Promotion".

Deadline for manuscript submissions: closed (25 February 2024) | Viewed by 4362

Special Issue Editors

Dr. Miwa Yamaguchi

E-Mail Website1 Website2
Guest Editor
International Center for Nutrition and Information, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan
Interests: food environment; food access; food system; food marketing; food policy; sustainable and healthy diets
Dr. Marika Nomura

E-Mail Website1 Website2
Guest Editor
1. Japan International Cooperation Agency (JICA), 5-25 Nibancho, Chiyoda-ku, Tokyo 102-8012, Japan
2. International Center for Nutrition and Information, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan
Interests: nutrition policy; sustainable and healthy diets; double duty actions; school meal program; food and nutrition education
Dr. Minami Sugimoto

E-Mail Website1 Website2
Co-Guest Editor
1. Department of Environmental and Occupational Health, School of Medicine, Toho University, Tokyo, Japan
2. Institute for Future Initiatives, The University of Tokyo, Tokyo, Japan
Interests: sustainable diet; human nutrition; nutritional epidemiology; dietary intake; dietary assessment

Special Issue Information

Dear Colleagues,

This Special Issue of “The Influence of Nutrition Policies for Sustainable Diets on Food Consumption and Healthy Eating Lifestyles” aims to understand how nutrition policies for sustainable diets, which are encouraged by governments, companies, non-profit organizations, and others, influence people’s dietary intake at the individual, national, or global level.

The Food and Agriculture Organization of the United Nations and World Health Organization propose sustainable and healthy dietary patterns that promote all dimensions of individuals’ health and wellbeing; have a low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. It is in this context that sustainable diets have been researched in the nutrition science and environmental science disciplines over the last decade. Research has primarily focused on exploring sustainable dietary patterns or examining the health effects of such dietary patterns. However, studies on nutrition policies that promote sustainable diets and their influence are scarce.

We invite authors to contribute high-quality original research papers, including reviews (i.e., systematic, scoping, and narrative reviews) and strategies for dissemination. We also welcome research on other relevant topics.

For further details on the submission process, please visit the journal website (instructions for authors) at https://www.mdpi.com/journal/nutrients/instructions. We look forward to receiving your contributions to this Special Issue of Nutrients.

Dr. Miwa Yamaguchi
Dr. Marika Nomura
Dr. Minami Sugimoto
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutrition policies
  • sustainable and healthy diets
  • food environments
  • public health
  • food consumption
  • healthy eating lifestyles

Published Papers (2 papers)

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Research

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13 pages, 2557 KiB  
Article
Evaluating the Energy and Core Nutrients of Condiments in China
by Wanting Lv, Xin Ding, Yang Liu, Aiguo Ma, Yuexin Yang, Zhu Wang and Chao Gao
Nutrients 2023, 15(20), 4346; https://doi.org/10.3390/nu15204346 - 12 Oct 2023
Viewed by 1360
Abstract
Condiments are a significant source of sodium in the diets of Chinese residents. This study aimed to analyze the nutrient content of China’s major condiments and to provide support for setting the reference intake for condiments in order to take measures on salt [...] Read more.
Condiments are a significant source of sodium in the diets of Chinese residents. This study aimed to analyze the nutrient content of China’s major condiments and to provide support for setting the reference intake for condiments in order to take measures on salt reduction in China. Nutrition data for condiments were collected from the Database on Nutrition Labelling of Prepackaged Foods China in 2017–2022, and by online access to food composition databases from France, the UK, Belgium, and Japan. The analyses include 1510 condiments in China and 1565 related condiments in four countries, of which the descriptive indicators were examined such as median, IQR, and range. Cross-comparisons were made in terms of the difference between the content levels in five countries and the “WHO global sodium benchmarks”. The results show that among the 15 types of condiments in China, sesame/peanut butter-based products have a relatively high content of energy, fat, and protein, namely, 2580 kJ/100 g, 50 g/100 g, and 22.2 g/100 g, respectively. In addition to salt, chicken extract/chicken powder, bouillon cubes, and soy sauce are also high in sodium. Furthermore, there were significant differences in the contents of energy and core nutrients across different products when benchmarking with similar condiments in the five countries (p < 0.001). The sodium content and fat content of some condiments are excessively high. Therefore, enhancing residents’ consumption awareness and reducing the amount of condiments is of great significance for reducing China’s per capita salt intake and promoting good health. Full article
(This article belongs to the Special Issue The Influence of Nutrition Policies for Sustainable Diets on Food Consumption and Healthy Eating Lifestyles)
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21 pages, 382 KiB  
Review
The Activities of the Slovenian Strategic Council for Nutrition 2023/24 to Improve the Health of the Slovenian Population and the Sustainability of Food: A Narrative Review
by Zlatko Fras, Boštjan Jakše, Samo Kreft, Žiga Malek, Tanja Kamin, Nika Tavčar and Nataša Fidler Mis
Nutrients 2023, 15(20), 4390; https://doi.org/10.3390/nu15204390 - 16 Oct 2023
Cited by 4 | Viewed by 2444
Abstract
The health status of individuals in Slovenia across age groups is a matter of concern, as current unsustainable lifestyle choices are already leading to various chronic noncommunicable diseases (NCDs). Outdated national dietary guidelines, their inconsistent implementation, and a lack of structural changes represent [...] Read more.
The health status of individuals in Slovenia across age groups is a matter of concern, as current unsustainable lifestyle choices are already leading to various chronic noncommunicable diseases (NCDs). Outdated national dietary guidelines, their inconsistent implementation, and a lack of structural changes represent obstacles to promoting healthy and sustainable nutrition. Limited access to and rising prices of healthy, sustainable foods, in addition to the high availability of low-priced, highly processed foods, increase the risk of NCDs. The lack of systematic health monitoring and early disease detection poses a challenge. Global and local environmental issues, resistance, and/or the inability to adopt healthier diets hinder individuals from changing their nutritional behaviours. In this narrative review, we provide an overview of the current situation in Slovenia as well as planned activities initiated by the Slovenian government and the Prime Minister’s Strategic Council for Nutrition, aiming to make progress in supporting healthy and sustainable nutrition, limiting food waste, and increasing the availability of healthier foods for all. Improving the sustainability of the Slovenian food system can contribute to several Sustainable Development Goals (SDGs), ensuring Slovenia’s commitment to internationally agreed-upon targets. This could lead Slovenia to take a role as a pilot country in testing and implementing the necessary systemic changes, which could be further applied in other countries. Full article
(This article belongs to the Special Issue The Influence of Nutrition Policies for Sustainable Diets on Food Consumption and Healthy Eating Lifestyles)
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