Sustainable nutrition in a changing world

Abstract

Contents -- Contributors -- Introduction -- Sustainable Food Security -- Sustainable and Healthy Nutrition -- Challenges for the Food Industry -- Learning from Each Other -- Food and Nutrition Security (Johanna Dwyer/Adam Drewnowski) -- 1 Overview: Food and Nutrition Security -- Abstract -- 1.1 State of the Art -- 1.2 The Right to Food and Food Security -- 1.3 Domains of Food and Nutrition Security -- 1.3.1 The Nutritional Quality of Foods and Eating Patterns -- 1.3.1.1 Individual Foods Vary in Energy and Nutrient Content -- 1.3.1.2 Dietary Patterns Vary in Energy and in Nutrient Content -- 1.3.1.3 Food Safety Is an Essential Component of Dietary Quality -- 1.3.1.4 The Importance of Food Processing in Modern Food Systems -- 1.3.1.5 The Cost and Affordability of Foods and Eating Patterns -- 1.3.2 Cultural Acceptability of Foods and Eating Patterns -- 1.3.3 Environmental Impact on Land, Water and Air Quality -- 1.4 Links Between Food and Nutrition Security, Nutritional Status, and Health Outcomes in Populations -- 1.4.1 USA Case Study -- 1.4.2 International Arena -- 1.5 Dietary Recommendations to Ensure Sustainable Food Security -- 1.5.1 Food Biodiversity Must Be Preserved -- 1.5.2 Sustainable Dietary Patterns Can Combine Animal and Plant Foods -- 1.5.3 It is Challenging for Diets to be Nutrient-Rich, Safe, Affordable, Culturally Acceptable and Also to Have Low Environmental Impact -- 1.6 Food and Nutrition Security and Nutritional Status in the World Today -- 1.6.1 Low- and Middle-Income-Countries (LMIC) -- 1.6.2 High-Income Countries (HIC) -- 1.6.3 The Likely Global Consequences -- 1.6.4 State of the Art of Nutrition Interventions -- 1.6.5 Gaps in Information -- 1.6.5.1 Dietary Quality -- 1.6.5.2 Affordability -- 1.6.5.3 Prevalence of Malnutrition -- 1.6.5.4 The Environmental Impact and Sustainability of Existing Food Systems