Nutrients

Editorial

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3 pages, 202 KiB

Open AccessEditorial

Innovative Research for Nutrition- and Climate-Smart Food Systems in Low- and Middle-Income Countries

by Mathilda Freymond, Kesso Gabrielle van Zutphen-Küffer and Klaus Kraemer

Nutrients 2023, 15(13), 3020; https://doi.org/10.3390/nu15133020 - 3 Jul 2023

Viewed by 1003

Abstract

The world is off-track to end world hunger, food insecurity, and malnutrition in all its forms by 2030 [...] Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

Research

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20 pages, 6086 KiB

Open AccessArticle

An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability

by Alana Kluczkovski, Camilla A. Menezes, Jacqueline Tereza da Silva, Leticia Bastos, Rebecca Lait, Joanne Cook, Bruno Cruz, Bruna Cerqueira, Renata M. R. S. Lago, Alexvon N. Gomes, Ana Marice T. Ladeia, Ximena Schmidt Rivera, Nelzair Vianna, Christian J. Reynolds, Ricardo R. Oliveira and Sarah L. Bridle

Nutrients 2022, 14(7), 1519; https://doi.org/10.3390/nu14071519 - 6 Apr 2022

Cited by 6 | Viewed by 4151

Abstract

Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for [...] Read more.

Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for this population. The 15 most repeated meals from the conventional and sustainable menus were selected, and we considered the school age group and number of meals served per student/day. Nutritional information was calculated using validated food composition tables, nutritional adequacy was assessed using National School Feeding Program (PNAE) requirements, the level of processing was considered using NOVA classification, and greenhouse gas emissions (GHGE) were estimated using food life cycle assessment (LCA) validated data. We found both conventional and sustainable food menus are equivalent, in terms of nutrients, except for calcium, iron, and magnesium. Sustainable food menus were cholesterol-free. However, there was a reduction of up to 17% in GHGE, depending on the school age group analysed. Considering the greater energy efficiency and lower environmental impact of these food menus, the SSP, therefore, demonstrates that a substantial reduction in climate impact is feasible, successful, and can be an inspiration to other regions globally. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

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19 pages, 1526 KiB

Open AccessArticle

Reshaping Food Policy and Governance to Incentivize and Empower Disadvantaged Groups for Improving Nutrition

by Jingjing Wang, Xinyue Ding, Haixiu Gao and Shenggen Fan

Nutrients 2022, 14(3), 648; https://doi.org/10.3390/nu14030648 - 3 Feb 2022

Cited by 11 | Viewed by 4408

Abstract

The coronavirus disease 2019 (COVID-19) pandemic has exacerbated global malnutrition challenges, disrupted food supply chains, and left poor and vulnerable people unable to produce and access safe and affordable food, especially in developing countries. Food policy and governance are currently malfunctioning, despite their [...] Read more.

The coronavirus disease 2019 (COVID-19) pandemic has exacerbated global malnutrition challenges, disrupted food supply chains, and left poor and vulnerable people unable to produce and access safe and affordable food, especially in developing countries. Food policy and governance are currently malfunctioning, despite their recognized roles in improving food security and public nutrition in many local and national contexts. This article reviews existing food policies and governance with implications for disadvantaged groups in the food systems, particularly smallholder farmers, women, and small- and medium-sized enterprises (SMEs), highlighting the importance of reshaping food policies and governance. To end malnutrition in the post-COVID era, multiple sectors, including health, agriculture, social protection, education, and infrastructure, must make greater collaborative efforts to develop and implement food and nutrition policies. Several recommendations for reshaping food policy interventions and governance are summarized. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

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14 pages, 288 KiB

Open AccessArticle

Nutrient Density as a Dimension of Dietary Quality: Findings of the Nutrient Density Approach in a Multi-Center Evaluation

by Marieke Vossenaar, Noel W. Solomons, Siti Muslimatun, Mieke Faber, Olga P. García, Eva Monterrosa, Kesso Gabrielle van Zutphen and Klaus Kraemer

Nutrients 2021, 13(11), 4016; https://doi.org/10.3390/nu13114016 - 10 Nov 2021

Cited by 4 | Viewed by 2223

Abstract

The nutrient adequacy of a diet is typically assessed by comparing estimated nutrient intakes with established average nutrient requirements; this approach does not consider total energy consumed. In this multinational survey investigation in Indonesia, Mexico, and South Africa, we explore the applications of [...] Read more.

The nutrient adequacy of a diet is typically assessed by comparing estimated nutrient intakes with established average nutrient requirements; this approach does not consider total energy consumed. In this multinational survey investigation in Indonesia, Mexico, and South Africa, we explore the applications of the “critical nutrient-density approach”—which brings energy requirements into the equation—in the context of public health epidemiology. We conducted 24 h dietary recalls in convenience samples of normal-weight (BMI 18.5–25 kg/m²) or obese (BMI > 30 kg/m²), low-income women in three settings (n = 290). Dietary adequacy was assessed both in absolute terms and using the nutrient density approach. No significant differences in energy and nutrient intakes were observed between normal-weight and obese women within any of the three samples (p > 0.05). Both the cut-point method (% of EAR) and critical nutrient density approach revealed a high probability of inadequate intakes for several micronutrients but with poor concordance between the two methods. We conclude that it may often require some approximate estimate of the habitual energy intake from an empirical source to apply a true critical nutrient density reference for a population or subgroup. This will logically signify that there would be more “problem nutrients” in the diets examined with this nutrient density approach, and efforts toward improved food selection or food- or biofortification will frequently be indicated. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

12 pages, 1414 KiB

Open AccessArticle

Using Community-Based Prevention Marketing to Generate Demand for Healthy Diets in Jordan

by Rowena K. Merritt, Jacqueline de Groot, Lama Almajali and Nitesh Patel

Nutrients 2021, 13(9), 3068; https://doi.org/10.3390/nu13093068 - 31 Aug 2021

Cited by 3 | Viewed by 2885

Abstract

Jordan has been experiencing a nutrition transition with high rates of micronutrient deficiencies and rising overweight and obesity rates. This highlights the need to generate demand for healthy diets. This study used a community-based prevention marketing approach and worked with local communities as [...] Read more.

Jordan has been experiencing a nutrition transition with high rates of micronutrient deficiencies and rising overweight and obesity rates. This highlights the need to generate demand for healthy diets. This study used a community-based prevention marketing approach and worked with local communities as partners to develop a set of behavior change interventions to improve healthy eating within vulnerable communities. Individual, family, and paired-friendship interviews, and co-creation workshops were conducted with 120 people. The aim of these interviews was to gain an in-depth understand of school-aged children and their families’ nutrition knowledge, attitudes, and practices, including social and cultural norms and behavioral determinants, and then use this information to co-create interventions, activities and materials targeted at supporting school-aged child nutrition. Analysis of the interviews revealed that dietary habits are both deeply personal and profoundly entwined by emotions and social norms, and that parents often gave in to their children’s demands for unhealthy foods and beverages due to their perception of what a ‘good parent’ looks like and the desire to see their child ‘smile’. These key insights were then shared during the co-creation workshops to develop behavior change interventions—ensuring that interventions were developed by the community, for the community. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

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22 pages, 1612 KiB

Open AccessArticle

Assessment of the Nutritional Status of Four Selected Rural Communities in KwaZulu-Natal, South Africa

by Laurencia Govender, Kirthee Pillay, Muthulisi Siwela, Albert Thembinkosi Modi and Tafadzwanashe Mabhaudhi

Nutrients 2021, 13(9), 2920; https://doi.org/10.3390/nu13092920 - 24 Aug 2021

Cited by 9 | Viewed by 3755

Abstract

Under- and over-nutrition co-exist as the double burden of malnutrition that poses a public health concern in countries of the developing regions, including South Africa (SA). Vulnerable groups such as pregnant women and children under five years are the most affected by malnutrition, [...] Read more.

Under- and over-nutrition co-exist as the double burden of malnutrition that poses a public health concern in countries of the developing regions, including South Africa (SA). Vulnerable groups such as pregnant women and children under five years are the most affected by malnutrition, especially in rural areas. Major contributing factors of malnutrition include food and nutrition insecurity, poverty, and unhealthy lifestyles. The current study aimed to assess the nutritional status, using selected anthropometric indices and dietary intake methods (repeated 24 h recall and food frequency), of four rural communities in KwaZulu-Natal (SA). Purposive sampling generated a sample of 50 households each in three rural areas: Swayimane, Tugela Ferry, and Umbumbulu and 21 households at Fountain Hill Estate. The Estimated Average Requirement cut-point method was used to assess the prevalence of inadequate nutrient intake. Stunting (30.8%; n = 12) and overweight (15.4%; n = 6) were prevalent in children under five years, whilst obesity was highly prevalent among adult females (39.1%; n = 81), especially those aged 16–35 years. There was a high intake of carbohydrates and a low intake of fibre and micronutrients, including vitamin A, thus, confirming the need for a food-based approach to address malnutrition and micronutrient deficiencies, particularly vitamin A deficiency. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

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Review

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25 pages, 1235 KiB

Open AccessReview

Review of the Impact Pathways of Biofortified Foods and Food Products

by Samantha L. Huey, Jesse T. Krisher, Arini Bhargava, Valerie M. Friesen, Elsa M. Konieczynski, Mduduzi N. N. Mbuya, Neel H. Mehta, Eva Monterrosa, Annette M. Nyangaresi and Saurabh Mehta

Nutrients 2022, 14(6), 1200; https://doi.org/10.3390/nu14061200 - 12 Mar 2022

Cited by 12 | Viewed by 3785

Abstract

Biofortification is the process of increasing the concentrations and/or bioavailability of micronutrients in staple crops and has the potential to mitigate micronutrient deficiencies globally. Efficacy trials have demonstrated benefits of consuming biofortified crops (BFCs); and in this paper, we report on the results [...] Read more.

Biofortification is the process of increasing the concentrations and/or bioavailability of micronutrients in staple crops and has the potential to mitigate micronutrient deficiencies globally. Efficacy trials have demonstrated benefits of consuming biofortified crops (BFCs); and in this paper, we report on the results of a systematic review of biofortified crops effectiveness in real-world settings. We synthesized the evidence on biofortified crops consumption through four Impact Pathways: (1) purchased directly; (2) in informal settings; (3) in formal settings; or (4) in farmer households, from their own production. Twenty-five studies, covering Impact Pathway 1 (five studies), Impact Pathway 2 (three), Impact Pathway 3 (three), Impact Pathway 4 (21) were included. The review found evidence of an improvement in micronutrient status via Impact Pathway 4 (mainly in terms of vitamin A from orange sweet potato) in controlled interventions that involved the creation of demand, the extension of agriculture and promotion of marketing. In summary, evidence supports that biofortified crops can be part of food systems interventions to reduce micronutrient deficiencies in farmer households; ongoing and future research will help fully inform their potential along the other three Impact Pathways for scaling up. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

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Other

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16 pages, 1897 KiB

Open AccessPerspective

Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets

by Chiara Ferraboschi, Jimena Monroy-Gomez, Breda Gavin-Smith, Kalpana Beesabathuni, Puja Tshering, Srujith Lingala, Neha Bainsla, Daniel Amanquah, Priyanka Kumari, Kesso Gabrielle van Zutphen and Klaus Kraemer

Nutrients 2022, 14(10), 2003; https://doi.org/10.3390/nu14102003 - 10 May 2022

Cited by 4 | Viewed by 3217

Abstract

Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets [...] Read more.

Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially in low- and middle-income countries where healthy diets are five times more expensive than starchy staple diets. Food system transformations are urgently required to provide consumers with more affordable and nutritious diets that are capable of meeting social and environmental challenges. In this review, we underline the critical role of innovation within the food system transformation discourse. We aim to define principles for implementing evidence-based and long-term food system innovations that are economically, socially, and environmentally sustainable and, above all, aimed at improving diets and public health. We begin by defining and describing the role of innovation in the transformation of food systems and uncover the major barriers to implementing these innovations. Lastly, we explore case studies that demonstrate successful innovations for healthier diets. Full article

(This article belongs to the Special Issue Sustainable Food Systems for Nutrition in Low Resource Settings)

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