A scientific presentation, inspired by personal experience and on behalf of Ora Taiao: New Zealand Climate and Health Council. Climate change, health and our diets cross section on many levels. This presentation is on how detrimental animal products and for our health but also the huge part they are playing in causing climate change. This gives us a powerful way to help ourselves and the wider world through increasing plant-based foods into our diet.
Presented by Stacia Nordin, FAO
Presented at Report Launch "Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi"
Ufulu Gardens, 28th April, 2015
The benefits of biologicals for food & health industriesEIT Food
The document discusses several points:
- It lists 6 bullet points of text that are not fully readable.
- It then shifts to discussing partnerships with nature and introducing the director of Koppert Biological Systems and CEO of AND Biopharma BV.
- The overall document seems to cover multiple topics ranging from biological crop protection to natural pollination in a discussion of sustainability, food, and health.
Barilla food pyramide 031110 1277905159 position paper_barillacfn_double-p...babsges
The document presents the Double Pyramid model which pairs the traditional Food Pyramid with a new Environmental Pyramid. The Food Pyramid recommends food groups based on nutritional value, while the inverted Environmental Pyramid ranks the same foods based on their environmental impact. The model shows that foods with higher recommended consumption, such as fruits and vegetables, also have lower environmental footprints. In contrast, foods recommended less frequently, such as red meats, have larger environmental impacts. The Double Pyramid is intended to provide guidance on achieving both health and environmental sustainability through diet.
Working Papers contain preliminary research, analysis, ndings, and recommendations. They are circulated to stimulate timely discussion and critical feedback, and to in uence ongoing debate on emerging issues. Working papers may eventually be published in another form and their content may be revised.How can shifting diets—the type, combination, and quantity of foods people consume—contribute to a sustainable food future? Building on the United Nations Food and Agriculture Organization’s (FAO) food demand projections, we estimate that the world needs to close a 70 percent “food gap” between the crop calories available in 2006 and expected calorie demand in 2050.
The food gap stems primarily from population growth and changing diets. The global population is projected to grow to nearly 10 billion people by 2050, with two-thirds of those people projected to live in cities. In addition,
at least 3 billion people are expected to join the global middle class by 2030. As nations urbanize and citizens become wealthier, people generally increase their calorie intake and the share of resource-intensive foods—such
as meats and dairy—in their diets. At the same time, technological advances, business and economic changes, and government policies are transforming entire food chains, from farm to fork. Multinational businesses are increasingly in uencing what is grown and what people eat. Together, these trends are driving a convergence toward Western-style diets, which are high in calories, protein, and animal-based foods. Although some of this shift re ects health and welfare gains for many people, the scale of this convergence in diets will make it harder for the world to achieve several of the United Nations Sustainable Development Goals, including those on hunger, healthy lives, water management, climate change, and terrestrial ecosystems.
- Most Americans eat vegetables, grains, dairy, and fruit more frequently than meat like beef and pork. About half eat vegetables, grains, and dairy almost daily.
- Americans most commonly eat home-cooked dinners prepared by themselves or their household 2-5 times per week or daily. Fast food and restaurant dinners are less frequent.
- Plant-based meat and dairy alternatives are eaten infrequently, with most Americans saying they never or almost never consume tofu, plant-based meat, or dairy alternatives.
AHS13 Adele Hite - The Real Paleo Challenge: How a Fad on the Fringe Can Beco...Ancestral Health Society
Adele's AHS13 talk, The Real Paleo Challenge: How a Fad on the Fringe Can Become a Force for Change, may be viewed on our youtube channel:
http://youtu.be/l1r8yF02oc8
For complete schedule, bios, abstracts, please see our website:
http://www.ancestralhealth.org/post/ahs13-detailed-schedule
Go further with food or the future foodsameerkhan92
This document discusses food, types of food, healthy and junk foods, Indian foods, food wastage, and future foods. It notes that food provides nutrition and is consumed for energy and growth. It distinguishes between healthy foods like fruits and vegetables versus junk foods like chips and noodles. It highlights several healthy Indian foods and their medicinal properties. It also discusses the problem of food wastage and potential future foods like insects if wastage continues given the growing population.
Presented by Stacia Nordin, FAO
Presented at Report Launch "Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi"
Ufulu Gardens, 28th April, 2015
The benefits of biologicals for food & health industriesEIT Food
The document discusses several points:
- It lists 6 bullet points of text that are not fully readable.
- It then shifts to discussing partnerships with nature and introducing the director of Koppert Biological Systems and CEO of AND Biopharma BV.
- The overall document seems to cover multiple topics ranging from biological crop protection to natural pollination in a discussion of sustainability, food, and health.
Barilla food pyramide 031110 1277905159 position paper_barillacfn_double-p...babsges
The document presents the Double Pyramid model which pairs the traditional Food Pyramid with a new Environmental Pyramid. The Food Pyramid recommends food groups based on nutritional value, while the inverted Environmental Pyramid ranks the same foods based on their environmental impact. The model shows that foods with higher recommended consumption, such as fruits and vegetables, also have lower environmental footprints. In contrast, foods recommended less frequently, such as red meats, have larger environmental impacts. The Double Pyramid is intended to provide guidance on achieving both health and environmental sustainability through diet.
Working Papers contain preliminary research, analysis, ndings, and recommendations. They are circulated to stimulate timely discussion and critical feedback, and to in uence ongoing debate on emerging issues. Working papers may eventually be published in another form and their content may be revised.How can shifting diets—the type, combination, and quantity of foods people consume—contribute to a sustainable food future? Building on the United Nations Food and Agriculture Organization’s (FAO) food demand projections, we estimate that the world needs to close a 70 percent “food gap” between the crop calories available in 2006 and expected calorie demand in 2050.
The food gap stems primarily from population growth and changing diets. The global population is projected to grow to nearly 10 billion people by 2050, with two-thirds of those people projected to live in cities. In addition,
at least 3 billion people are expected to join the global middle class by 2030. As nations urbanize and citizens become wealthier, people generally increase their calorie intake and the share of resource-intensive foods—such
as meats and dairy—in their diets. At the same time, technological advances, business and economic changes, and government policies are transforming entire food chains, from farm to fork. Multinational businesses are increasingly in uencing what is grown and what people eat. Together, these trends are driving a convergence toward Western-style diets, which are high in calories, protein, and animal-based foods. Although some of this shift re ects health and welfare gains for many people, the scale of this convergence in diets will make it harder for the world to achieve several of the United Nations Sustainable Development Goals, including those on hunger, healthy lives, water management, climate change, and terrestrial ecosystems.
- Most Americans eat vegetables, grains, dairy, and fruit more frequently than meat like beef and pork. About half eat vegetables, grains, and dairy almost daily.
- Americans most commonly eat home-cooked dinners prepared by themselves or their household 2-5 times per week or daily. Fast food and restaurant dinners are less frequent.
- Plant-based meat and dairy alternatives are eaten infrequently, with most Americans saying they never or almost never consume tofu, plant-based meat, or dairy alternatives.
AHS13 Adele Hite - The Real Paleo Challenge: How a Fad on the Fringe Can Beco...Ancestral Health Society
Adele's AHS13 talk, The Real Paleo Challenge: How a Fad on the Fringe Can Become a Force for Change, may be viewed on our youtube channel:
http://youtu.be/l1r8yF02oc8
For complete schedule, bios, abstracts, please see our website:
http://www.ancestralhealth.org/post/ahs13-detailed-schedule
Go further with food or the future foodsameerkhan92
This document discusses food, types of food, healthy and junk foods, Indian foods, food wastage, and future foods. It notes that food provides nutrition and is consumed for energy and growth. It distinguishes between healthy foods like fruits and vegetables versus junk foods like chips and noodles. It highlights several healthy Indian foods and their medicinal properties. It also discusses the problem of food wastage and potential future foods like insects if wastage continues given the growing population.
A lecture by Kimberly Nicholas, professor of Sustainability Science at Lund University, summarizing recent research on the environmental impacts of food choices. The lecture was recorded in Stockholm, Sweden, then subtitled and shown at a youth leadership conference organized by a former student in Ukraine.
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes!
Dr Jordi Salas-Salvado
In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention.
In summary
The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of
cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes.
This document discusses opportunities and challenges around reducing meat consumption. It notes that industrial meat production contributes significantly to ecological burden and disease. While most people recognize meat consumption impacts health and the environment, only a third are willing to eat less meat. Trends show public opinion is shifting as concerns grow around animal welfare, food safety, and the environment. Successful strategies for reducing meat focus on integrating evidence, understanding values and preferences, and making changes easy and desirable. Further interventions could focus on co-benefits like nutrition, well-being, and food literacy. Next steps proposed include focus groups to explore knowledge, attitudes and preferences on processed meat specifically.
Protein is critical to Human health . An estimated 2 billion people suffer from undernutrition - a lack of access to key micronutrients
- Resulting in major health risks .Those in the worlds poorest countries remain vulnerable to malnutrition .
The Protein Challenge an Initiative of the WWF ( world wildlife fund) , Gain (The Global Alliance for Improved Nutrition ) , industrial partner Quorn - Volac - Hershey - Target- Waitrose
5 reasons why you should start eating plant based foods todayRonaldSsekittoK
5 Reasons Why You Should Start Eating
Plant Based Foods Today
As our society evolves, we are constantly facing the need
to change our behaviors and habits to increase our health
and quality of life. We are now facing climate change, food
insecurity and over 40% of our population is suffering from
chronic disease.
One of the recent ideas put forward to improve our world
and health is the plant-based nutrition. Even though food
regiments are not something our doctor prescribes (yet),
research is showing that food has a lot to contribute to our
health. It is also a less costly option to our society than
prescribe medication.
A review on potential toxicity of artificial sweetners vs safety of steviaAlexander Decker
This document reviews and compares the potential toxicity of artificial sweeteners versus the safety of stevia, a natural sweetener. It discusses several artificial sweeteners like aspartame, acesulfame-K, cyclamate, and neotame and health issues linked to their consumption such as headaches, cancer, and weight gain. It also covers the natural sweetener stevia and notes it is considered safe with no negative health effects. The objective is to provide information on the effects of consuming artificial versus natural sweeteners to help readers make informed choices about sweetener use.
This document discusses systemic nutrition security and transformative change. It begins by stating that nutrition is critical for human development and economic development, and there is a need to view nutrition as good politics. Acting to reduce undernutrition and overnutrition is a political choice about optimally using agricultural resources. The document then discusses definitions of nutrition from 1974 to 2005 that have expanded to include socioeconomic and environmental dimensions. It also outlines current trends in child malnutrition and obesity worldwide. Key issues in prioritizing nutrition are discussed such as meeting water, energy, and protein needs before vitamins and minerals. The concepts of malnutrition and the protein-energy percentage ratio of diets are explained. The document stresses investing in nutritional sciences and balancing food, feed,
Healthy Diets From Sustainable Food Systems
Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease.
This document summarizes the proceedings of the First Global Summit on the Health Effects of Yogurt, which reviewed current scientific evidence on the health benefits of yogurt. The summit presented evidence that yogurt consumption is associated with benefits such as improved bone health, better maintenance of health across the lifespan, higher diet quality, and reduced risk of chronic diseases like obesity, metabolic syndrome, and cardiovascular disease. Speakers also discussed methods for assessing the nutrient density of foods like yogurt and the use of yogurt for lactose intolerance. The role of dairy products in global nutrition and the scientific basis for dairy recommendations were also examined.
From the report : Medical research has shown that eating cholesterol has no influence on the level of cholesterol in the blood or on potential heart diseases .Neither has a link between saturated fat intake and cardiovascular risk ever been proven.
Food security and nutrition security are related but distinct concepts. Food security refers to reliable access to sufficient quantities of safe and nutritious food, while nutrition security additionally considers factors like food utilization, caring practices, and access to healthcare that impact nutritional status. Ensuring nutrition security requires a multi-sectoral approach that addresses underlying determinants like income, education, water and sanitation alongside direct nutrition interventions. Assessing and helping to address clients' food security is important for effective nutrition care and support, as food insecurity can negatively impact health status and limit the options available to improve nutrition.
This document discusses the importance of healthy eating and lifestyle changes for preventing and managing diabetes. It provides evidence from several studies that modest dietary and lifestyle interventions can significantly reduce the risk of developing type 2 diabetes. The Da Qing study found that interventions focusing on diet, exercise, or a combination led to a 43-51% lower risk of diabetes over 6-20 years compared to a control group. The Diabetes Prevention Program found that an intensive lifestyle intervention reduced the risk of diabetes by 58% compared to 31% for metformin treatment. The Finnish Diabetes Prevention Study also found lifestyle changes could cut diabetes risk by 58%. The document recommends a lifespan approach to prevention, and notes that dietary patterns like DASH and Mediterranean diets, which
Veganism seeks to exclude animal exploitation and cruelty. A vegan diet can lack nutrients but supplements and plant sources provide them. Globally, vegan numbers grew significantly from 2014-2017. In the US and Europe, vegan products saw large market growth and increasing popularity. A vegan diet uses fewer resources like land and water, and produces fewer greenhouse gas emissions than non-vegan diets. However, a vegan diet may cost slightly more per week for an individual. Government and industries are increasingly supporting vegan options.
The document discusses food and nutrition security in India, including definitions, current status, and challenges. It summarizes trends showing that while food grain production has increased, per capita availability and intake of some foods have not kept pace with population growth. Undernutrition levels remain high, with nearly half of children underweight or stunted. The National Food Security Act aims to guarantee food access, but implementation challenges include accurately identifying beneficiaries and ensuring balanced diets. Nutrition security requires a holistic, lifelong approach beyond food grains to include water, sanitation, healthcare, and education.
This document discusses the role of diet in longevity and well-being. It notes that life expectancy has doubled in Western countries over the last 100 years due to factors like medicine, hygiene, and lifestyle/diet. However, rates of obesity are rising, which could negatively impact longevity gains. The document aims to understand the link between proper nutrition, lifestyle, and longevity - defined as a long, healthy life. It highlights the relationship between diet/lifestyle and preventing major diseases, and how increasing disease-free time improves quality of life and healthcare costs. It also discusses new research on how nutrition and lifestyle can impact cellular inflammation and calorie restriction to significantly contribute to living better now and longer in the future.
The document discusses several key nutrition tools: food groups, dietary standards, and food exchange lists. It provides details on each of these tools. Food groups organize foods into body-building foods, energy foods, and regulating foods. Dietary standards include recommended dietary allowances (RDAs) which establish minimum daily nutrient requirements. Food exchange lists allow for substitutions of similar foods within food categories like fruits or starches. The document also discusses nutrient density and food labeling requirements.
- Unhealthy diets high in trans and saturated fats, sugar and sodium are linked to non-communicable diseases like heart disease and diabetes.
- Evidence shows replacing red meat with plant-based proteins or fish, and increasing intake of fruits and vegetables can significantly reduce risk of chronic diseases.
- Agricultural policies and research priorities should promote production of nuts, legumes, fish, and whole grains while limiting red meat and refined grains to guide healthier global diets.
Smart technology is an important part of the solution to food challenges. Smart technologies are already being used by urban food projects but the two concepts are not well connected. Smart Food has been introduced as approach to provide a personalized, mobile, on site counseling service for food allergic people. Smart food focuses especially on foods that can be eaten as staples. This paper provides a brief introduction to smart food. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Smart Food: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020, URL: https://www.ijtsrd.com/papers/ijtsrd29943.pdf
Paper Url : https://www.ijtsrd.com/chemistry/food-science/29943/smart-food-an-introduction/matthew-n-o-sadiku
The document examines how promoting greater diversity in protein choices in the UK could lead to more sustainable diets and better health outcomes by 2030. It finds that diversifying protein sources through options like plant-based proteins, seafood, and meat alternatives would generally have positive sustainability impacts compared to current high meat consumption levels. The report provides a framework to quantitatively assess the social, economic and environmental impacts of different protein sources. It finds that with some exceptions, greater protein diversity would align well with health, affordability, environmental and social goals for a sustainable diet in the UK.
Climate change impact and mitigation-adaptation strategies. Presented by Rakesh Kumar Maikhuri at the "Perth II: Global Change and the World's Mountains" conference in Perth, Scotland in September 2010.
A lecture by Kimberly Nicholas, professor of Sustainability Science at Lund University, summarizing recent research on the environmental impacts of food choices. The lecture was recorded in Stockholm, Sweden, then subtitled and shown at a youth leadership conference organized by a former student in Ukraine.
Organised once every four years, the 12th FENS European Nutrition Conference is being held this year in Berlin, from 20th to 23rd October. On this occasion, YINI is delighted to be part of the programme, hosting a symposium on a very topical subject: "Yogurt consumption benefits: global findings & perspectives". This insightful session, chaired by Prof Dr Raanan Shamir (Israel) and Andrew Prentice (UK), took place on Thursday 22th October, at 16.30 and was led by renowned experts in the fields of obesity, nutrition and diabetes!
Dr Jordi Salas-Salvado
In last years, expertise and research lines of Dr. Salas (Spain) are focused in human clinical trials evaluating the effect of diets and dietary compounds on obesity, type 2 diabetes, metabolic syndrome and cardiovascular disease. His speech gives an overview of recent epidemiological studies regarding yogurt and diabetes prevention.
In summary
The possible effects of dairy consumption on diabetes prevention remain controversial. Largely owing to their saturated fat content, dairy products are conventionally perceived as having an adverse impact on health. However, they are nutrient-dense food and contain high-quality protein, vitamins (A, D, B2, B12, and menaquinone), and minerals (calcium, magnesium, and potassium), which have been shown to have beneficial effects on T2D risk. Yogurt has also some possible probiotic effects modulating glucose metabolism. In this review we analyse all the epidemiologic studies evaluating the association between yogurt consumption and diabetes. Most of the published studies have demonstrated an inverse association between the frequency of yogurt consumption and diabetes risk. In the frame of the PREDIMED study, a clinical trial aiming at assess the beneficial effect of the Mediterranean diet on the primary prevention of
cardiovascular disease, total yogurt consumption was also associated with a lower T2D risk. In this study, an increased consumption of total low-fat dairy and total yogurt during the follow-up was also inversely associated with T2D. In addition, substituting one serving/day of a combination of biscuits and chocolate and whole grain biscuits and homemade pastries for one serving/day of yogurt was associated with a 40 and 45 % lower risk of T2D, respectively. Therefore, we conclude that a healthy dietary pattern incorporating a high consumption of dairy products and particularly yogurt may be protective against T2D in older adults at high cardiovascular risk highly predisposed to develop this condition. Clinical trials are warranted to definitively conclude that yogurt consumption have preventive effects on type 2 diabetes.
This document discusses opportunities and challenges around reducing meat consumption. It notes that industrial meat production contributes significantly to ecological burden and disease. While most people recognize meat consumption impacts health and the environment, only a third are willing to eat less meat. Trends show public opinion is shifting as concerns grow around animal welfare, food safety, and the environment. Successful strategies for reducing meat focus on integrating evidence, understanding values and preferences, and making changes easy and desirable. Further interventions could focus on co-benefits like nutrition, well-being, and food literacy. Next steps proposed include focus groups to explore knowledge, attitudes and preferences on processed meat specifically.
Protein is critical to Human health . An estimated 2 billion people suffer from undernutrition - a lack of access to key micronutrients
- Resulting in major health risks .Those in the worlds poorest countries remain vulnerable to malnutrition .
The Protein Challenge an Initiative of the WWF ( world wildlife fund) , Gain (The Global Alliance for Improved Nutrition ) , industrial partner Quorn - Volac - Hershey - Target- Waitrose
5 reasons why you should start eating plant based foods todayRonaldSsekittoK
5 Reasons Why You Should Start Eating
Plant Based Foods Today
As our society evolves, we are constantly facing the need
to change our behaviors and habits to increase our health
and quality of life. We are now facing climate change, food
insecurity and over 40% of our population is suffering from
chronic disease.
One of the recent ideas put forward to improve our world
and health is the plant-based nutrition. Even though food
regiments are not something our doctor prescribes (yet),
research is showing that food has a lot to contribute to our
health. It is also a less costly option to our society than
prescribe medication.
A review on potential toxicity of artificial sweetners vs safety of steviaAlexander Decker
This document reviews and compares the potential toxicity of artificial sweeteners versus the safety of stevia, a natural sweetener. It discusses several artificial sweeteners like aspartame, acesulfame-K, cyclamate, and neotame and health issues linked to their consumption such as headaches, cancer, and weight gain. It also covers the natural sweetener stevia and notes it is considered safe with no negative health effects. The objective is to provide information on the effects of consuming artificial versus natural sweeteners to help readers make informed choices about sweetener use.
This document discusses systemic nutrition security and transformative change. It begins by stating that nutrition is critical for human development and economic development, and there is a need to view nutrition as good politics. Acting to reduce undernutrition and overnutrition is a political choice about optimally using agricultural resources. The document then discusses definitions of nutrition from 1974 to 2005 that have expanded to include socioeconomic and environmental dimensions. It also outlines current trends in child malnutrition and obesity worldwide. Key issues in prioritizing nutrition are discussed such as meeting water, energy, and protein needs before vitamins and minerals. The concepts of malnutrition and the protein-energy percentage ratio of diets are explained. The document stresses investing in nutritional sciences and balancing food, feed,
Healthy Diets From Sustainable Food Systems
Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease.
This document summarizes the proceedings of the First Global Summit on the Health Effects of Yogurt, which reviewed current scientific evidence on the health benefits of yogurt. The summit presented evidence that yogurt consumption is associated with benefits such as improved bone health, better maintenance of health across the lifespan, higher diet quality, and reduced risk of chronic diseases like obesity, metabolic syndrome, and cardiovascular disease. Speakers also discussed methods for assessing the nutrient density of foods like yogurt and the use of yogurt for lactose intolerance. The role of dairy products in global nutrition and the scientific basis for dairy recommendations were also examined.
From the report : Medical research has shown that eating cholesterol has no influence on the level of cholesterol in the blood or on potential heart diseases .Neither has a link between saturated fat intake and cardiovascular risk ever been proven.
Food security and nutrition security are related but distinct concepts. Food security refers to reliable access to sufficient quantities of safe and nutritious food, while nutrition security additionally considers factors like food utilization, caring practices, and access to healthcare that impact nutritional status. Ensuring nutrition security requires a multi-sectoral approach that addresses underlying determinants like income, education, water and sanitation alongside direct nutrition interventions. Assessing and helping to address clients' food security is important for effective nutrition care and support, as food insecurity can negatively impact health status and limit the options available to improve nutrition.
This document discusses the importance of healthy eating and lifestyle changes for preventing and managing diabetes. It provides evidence from several studies that modest dietary and lifestyle interventions can significantly reduce the risk of developing type 2 diabetes. The Da Qing study found that interventions focusing on diet, exercise, or a combination led to a 43-51% lower risk of diabetes over 6-20 years compared to a control group. The Diabetes Prevention Program found that an intensive lifestyle intervention reduced the risk of diabetes by 58% compared to 31% for metformin treatment. The Finnish Diabetes Prevention Study also found lifestyle changes could cut diabetes risk by 58%. The document recommends a lifespan approach to prevention, and notes that dietary patterns like DASH and Mediterranean diets, which
Veganism seeks to exclude animal exploitation and cruelty. A vegan diet can lack nutrients but supplements and plant sources provide them. Globally, vegan numbers grew significantly from 2014-2017. In the US and Europe, vegan products saw large market growth and increasing popularity. A vegan diet uses fewer resources like land and water, and produces fewer greenhouse gas emissions than non-vegan diets. However, a vegan diet may cost slightly more per week for an individual. Government and industries are increasingly supporting vegan options.
The document discusses food and nutrition security in India, including definitions, current status, and challenges. It summarizes trends showing that while food grain production has increased, per capita availability and intake of some foods have not kept pace with population growth. Undernutrition levels remain high, with nearly half of children underweight or stunted. The National Food Security Act aims to guarantee food access, but implementation challenges include accurately identifying beneficiaries and ensuring balanced diets. Nutrition security requires a holistic, lifelong approach beyond food grains to include water, sanitation, healthcare, and education.
This document discusses the role of diet in longevity and well-being. It notes that life expectancy has doubled in Western countries over the last 100 years due to factors like medicine, hygiene, and lifestyle/diet. However, rates of obesity are rising, which could negatively impact longevity gains. The document aims to understand the link between proper nutrition, lifestyle, and longevity - defined as a long, healthy life. It highlights the relationship between diet/lifestyle and preventing major diseases, and how increasing disease-free time improves quality of life and healthcare costs. It also discusses new research on how nutrition and lifestyle can impact cellular inflammation and calorie restriction to significantly contribute to living better now and longer in the future.
The document discusses several key nutrition tools: food groups, dietary standards, and food exchange lists. It provides details on each of these tools. Food groups organize foods into body-building foods, energy foods, and regulating foods. Dietary standards include recommended dietary allowances (RDAs) which establish minimum daily nutrient requirements. Food exchange lists allow for substitutions of similar foods within food categories like fruits or starches. The document also discusses nutrient density and food labeling requirements.
- Unhealthy diets high in trans and saturated fats, sugar and sodium are linked to non-communicable diseases like heart disease and diabetes.
- Evidence shows replacing red meat with plant-based proteins or fish, and increasing intake of fruits and vegetables can significantly reduce risk of chronic diseases.
- Agricultural policies and research priorities should promote production of nuts, legumes, fish, and whole grains while limiting red meat and refined grains to guide healthier global diets.
Smart technology is an important part of the solution to food challenges. Smart technologies are already being used by urban food projects but the two concepts are not well connected. Smart Food has been introduced as approach to provide a personalized, mobile, on site counseling service for food allergic people. Smart food focuses especially on foods that can be eaten as staples. This paper provides a brief introduction to smart food. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Smart Food: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020, URL: https://www.ijtsrd.com/papers/ijtsrd29943.pdf
Paper Url : https://www.ijtsrd.com/chemistry/food-science/29943/smart-food-an-introduction/matthew-n-o-sadiku
The document examines how promoting greater diversity in protein choices in the UK could lead to more sustainable diets and better health outcomes by 2030. It finds that diversifying protein sources through options like plant-based proteins, seafood, and meat alternatives would generally have positive sustainability impacts compared to current high meat consumption levels. The report provides a framework to quantitatively assess the social, economic and environmental impacts of different protein sources. It finds that with some exceptions, greater protein diversity would align well with health, affordability, environmental and social goals for a sustainable diet in the UK.
Climate change impact and mitigation-adaptation strategies. Presented by Rakesh Kumar Maikhuri at the "Perth II: Global Change and the World's Mountains" conference in Perth, Scotland in September 2010.
Climate change poses serious risks to children's health globally and in Sri Lanka. Rising temperatures, extreme weather events, and sea level rise are exacerbating health issues like diarrheal diseases, respiratory illnesses, and dengue. Sri Lankan children are especially vulnerable due to increased heat, floods, droughts, and growth of vector-borne diseases. The government has created adaptation strategies but more needs to be done to strengthen disaster response, disease surveillance, nutrition, and build climate resilience in children. Mitigation through carbon emission reduction on a global scale can help limit future health impacts.
Climate and health Regional Level Tytti Tuppurainen 29.10.2014Tytti Tuppurainen
Doctoral training course “Climate Change, Weather and Human Health” held on October 27-29, 2014 in Oulu.
My presentation was about "Climate change and tertiary health effects - Solutions at regional level".
The document discusses how climate change is impacting health. Global temperatures increased 0.6°C in the 20th century with the 1990s being the hottest decade on record. Predictions for the UK include summers being 2-3.5°C hotter by 2080 along with milder, wetter winters and more extreme weather. Climate change can spread vector-borne diseases to new areas by altering environments and expanding habitats. Heavy rainfall in particular poses health risks like water contamination and outbreaks of diarrheal diseases.
The document contains several graphs and figures related to the impacts of climate change on health. It shows a correlation between increasing atmospheric CO2 levels and rising global temperatures over time. It also illustrates how climate change can indirectly and directly impact health through changes to physical systems, ecology, and extreme weather. Additionally, it provides examples of how conditions like floods, malaria, and malnutrition attributed to climate change could increase mortality and disease burden in developing countries by 2030 if no action is taken.
1. Climate change poses risks to human health in the UK through increased temperatures, worsening air pollution, and changes in disease patterns.
2. A government report found risks from heatwaves, floods and impacts on food and water safety due to climate change. Vulnerable groups like the elderly are most at risk.
3. Adaptation is needed to prepare for inevitable changes, through measures like improved early warning systems, climate-resilient infrastructure and public health guidance. Mitigation of greenhouse gases can also benefit health.
This presentation discusses the impacts of climate change on elderly people in Bangladesh. It begins with introducing climate change and its causes such as greenhouse gases. It then discusses how climate change is affecting Bangladesh through increased flooding, cyclones, droughts and rising sea levels. The impacts of climate change place additional socio-economic and health burdens on elderly populations, including effects on livelihoods, food security, and increased heat-related illnesses. The presentation concludes with recommendations for how to support elderly people through adaptation strategies, disaster preparedness, and developing age-friendly communities.
The document discusses the topic of climate change and its health impacts. It defines climate change as long-term changes in weather patterns that can be caused by natural or human factors. Human causes like fossil fuel burning, deforestation and air pollution are the main drivers of increased global temperatures. Rising temperatures are expected to worsen health issues like malnutrition, infectious diseases, and conditions related to extreme weather events. Groups most vulnerable to health effects from climate change include children, the elderly, the poor, and those with pre-existing illnesses. The presentation calls for individual and collective actions to adopt more sustainable lifestyles and switch to renewable energy sources in order to mitigate climate change impacts on human health.
Climate change impacts on soil health and their mitigation and adaptation str...Rajendra meena
The increasing concentration of greenhouse gases (GHGs) is bringing about major changes to the global environment resulting in global warming, depletion of ozone concentration in the stratosphere, changes in atmospheric moisture and precipitation and enhanced atmospheric deposition. These changes impact several soil processes, which are influence soil health. Soil health refers to the capacity of soil to perform agronomic and environmental functions. A number of physical, chemical and biological characteristics have been proposed as indicators of soil health. Generally, biological processes in soil such as decomposition and storage of organic matter, C and N cycling, microbial and metabolic quotients are likely to be influenced greatly by climate change and have thus high relevance to assess climate change impacts (Allen et al., 2011). Soil organic matter (SOM) exerts a major influence on several soil health indicators and is thus considered a key indicator of soil health. An optimal level of SOM is essential for maintaining soil health and alleviating rising atmospheric CO2 concentration. Elevated CO2 has increased C decay rates generally but in some cases elevated CO2 increases soil C storage (Jastrow et al., 2016). Enhancing the soil organic carbon pool also improves agro-ecosystem resilience, eco-efficiency, and adaptation to climate change. Healthy soils provide the largest store of terrestrial carbon, when managed sustainably; soils can play an important role in climate change mitigation by storing carbon (carbon sequestration) and decreasing greenhouse gas emissions in the atmosphere (Paustian et al., 2016).
Wright et al., (2005) reported that no tillage increase soil organic carbon (SOC) and nitrogen (SON) 11 and 21% in corn and 22 and 12 % in cotton than conventional tillage. Agroforestry system at farmers’ field enhance soil biological activity and amongst trees, P. cineraria based system brought maximum and significant improvement in soil biological activity (Yadav et al ., 2011).
This document summarizes a presentation on climate change and health effects. It discusses the causes of global warming including greenhouse gas emissions from human activities. It outlines several health impacts of climate change such as changing disease patterns, food and water insecurity, effects of extreme weather events, and health risks from adaptation and mitigation activities. It emphasizes that climate change exacerbates existing health inequities. The document recommends both continuing existing public health measures but also implementing new strategies to better adapt to climate change health risks.
Climate Change:
Definitions: USA EPA!
Climate change refers to any significant change in the measures of climate lasting for an extended period of time. In other words, climate change includes major changes in temperature, precipitation, or wind patterns, among other effects, that occur over several decades or longer.
History:
20 hottest years in the last and present century occurred after 1980.
KYOTO PROTOCOL
On February 2005 KYOTO PROTOCOL came into force in most of the 169 countries of the world.
It was decided that by 2010 GHG emissions would be reduced by 5.2% below 1990 level.
Causes:
Constantly emitting GHGs are the prime cause of it.
1.Water vapor (H. 2O)
2.Carbon dioxide (CO2)
3.Methane (CH4)
4.Nitrous oxide (N2O)
5.Ozone (O3)
6.Chloro-fluorocarbons (CFCs)
Effects:
Ill health of mother earth.
Future:
A darker future awaits for us if we don't take rationale steps right now.
The document discusses how climate change can impact health in several ways. It notes that climate change is causing rising global temperatures, changes in precipitation patterns, and more extreme weather events. These climate changes are increasing heat waves, flooding, droughts, and raising sea levels, which impact health by exacerbating malnutrition, diseases like malaria and diarrhea, and deaths from extreme weather. Vulnerable groups like the elderly, young, and sick are most at risk.
This document defines climate change as a change directly or indirectly caused by human activity that alters the composition of the atmosphere in addition to natural variability. It lists both natural causes like volcanic eruptions and human causes such as greenhouse gas emissions, deforestation, and burning fossil fuels as contributing to climate change. The effects of climate change discussed include rising sea levels from melting ice sheets, more extreme weather events like heavy rainfall and drought, declining crop productivity, changing ecosystems, rising temperatures, and ocean acidification.
The document discusses product and service design. It covers key aspects of product and service design including objectives, phases in the design process, differences between product and service design, guidelines for successful service design, and how design impacts operations strategy. The overall goal of design is to translate customer needs into high-quality, cost-effective products and services that satisfy customers and contribute to business success. Legal and ethical considerations must also be taken into account in the design process.
This document discusses climate change and provides information about the difference between weather and climate. It explains that climate is affected by both abiotic and biotic factors. Greenhouse gases are essential to our climate by trapping heat in our atmosphere. However, human activity has increased greenhouse gas levels, resulting in global warming. Evidence of climate change comes from melting glaciers, tree rings, and changes in plant and animal ranges. The document suggests various ways individuals can reduce their carbon footprint through conserving energy use at home, in transportation, and reducing waste.
Changing habits for a healthier and more sustainable diet. The document discusses how individual food choices can impact greenhouse gas emissions, health, and sustainability. Adopting a diet higher in plants and lower in animal products, especially red meat, could reduce an individual's carbon footprint by 20-33% while also providing health benefits like decreased risk of chronic disease. National dietary guidelines are beginning to incorporate sustainability recommendations to promote diets that are good for personal health, public health, and the environment.
Achieving optimal nutrition - the critical role of food systems and dietsAlain Vidal
Conference given by Jessica Fanzo at University Paris-Saclay / AgroParisTech on 11 January 2018 as part of Master CLUES (week on Natural resources, food security and poverty alleviation)
The world is facing a nutrition crisis : Approximately 3 Billion people from everyone of the worlds 193 countries have a low quality diets . Over the next 20 years , multiple forms of malnutrition will pose increasingly serious threats to global health. Population growth combined with climate change will place increasing stress on the food systems , particularly in Africa and Asia where there will be an additional two billion people in 2050 . At the same time rapidly increasing urbanisation,particularly in these two regions,will affect hunger and nutrition in complex ways - Both Positively and Negatively
Suvi Virtanen: Transformation of Food System for Better HealthTHL
Suvi Virtanen, Research Professor, Finnish Institute for Health and Welfare, at Europe That Protects - Safeguarding Our Planet, Safeguarding Our Health EU side event, 3-4 Dec 2019, THL, Helsinki
Simon Dannapfel's speech discusses how food matters for health, socially, politically, and economically. Some key statistics are provided on food subsidies, world hunger, and patents on food crops. The speech argues that a balanced diet with fresh, non-processed foods and selective organic options according to research is ideal for health. It also discusses the complexity of choosing foods due to varying dietary recommendations and the uniqueness of individual nutritional needs. Food prices and politics also influence consumers, so researching options is important when making purchasing decisions.
This presentation summarizes the key recommendations from the World Cancer Research Fund (WCRF UK) on reducing cancer risk through lifestyle choices. It discusses the evidence from global studies on how diet, nutrition, physical activity, and weight relate to cancer prevention. The presentation outlines WCRF UK's 10 recommendations, including maintaining a healthy weight, eating a plant-based diet with limited red and processed meats, limiting alcohol intake, and breastfeeding. It emphasizes the important role of health professionals in educating others on cancer prevention through lifestyle.
The document summarizes a workshop addressing food-related challenges to promote human and planetary health. The workshop objectives are to demonstrate new approaches considering both people and planet health, debate the definition of 'food security', and provide a guide for health practitioners. It discusses shifting practice to address issues like obesity, undernutrition and climate change through a food systems lens. Participants engage in an activity to design a Planetary Health Plate that represents a healthy, sustainable food system. They also consider how to support sustainable local food systems using the Ottawa Charter framework. The document promotes reframing food security to integrate sustainability and planetary health.
Nigel Crisp gave a presentation on building a health creating society where everyone has a role to play in creating healthy and robust citizens and communities. He discussed how modern societies actively market unhealthy lifestyles and how health is influenced by factors outside of healthcare like one's home, work, education, environment, and community. Crisp argued that like in 1948 when all parts of healthcare came together around universal healthcare, all elements of society that impact health need to work together to build a health creating society.
Why animal source foods need to be part of the global food security and nutri...ILRI
Presented by Lawrence Haddad (Global Alliance for Improved Nutrition) at the International Tropical Agriculture Conference, Brisbane, Australia, 11−13 November 2019
The sharp divide: Do we need animals to feed this world safely, well, sustain...ILRI
Presentation by ILRI and Cornell University on materials from a Café at the 2nd International Conference on Global Food Security, Ithaca, USA, 13 October 2015
The EAT Lancet Publication: Implications for Nutrition Health and Planetessp2
The document discusses a publication by the EAT-Lancet Commission that aimed to define global scientific targets for healthy diets from sustainable food systems. It established a reference diet of 2500 calories per day consisting of vegetables, fruits, whole grains, plant proteins, unsaturated fats, and limited red meat and sugar. Current diets vary widely from this target. The commission also set planetary boundaries related to greenhouse gas emissions, land and water use, and nutrient flows to define a safe operating space for food production. Global modeling was used to identify combinations of measures needed to meet dietary targets sustainably by 2050, such as shifting diets, reducing food waste, and improving agricultural practices.
For how long can the world’s agro-alimentary system be sustained? It is estimated that our global population is set to reach nine billion by 2050. Demand for food products will double by then, with an increased need for more animal proteins and processed foods. As a direct result, the food-processing sector is now gearing up to address how we are going to feed a population that is growing at a rate never experienced before by mankind.
WHO and International Agency for Research on Cancer (IARC) supports Union for International Cancer Control (UICC) to promote ways to ease the global burden of cancer.
Food systems are failing to sustainably feed many people. Current diets and food production contribute significantly to environmental degradation and health issues like obesity and disease. While some policies promote softer measures, there is no agreement on defining sustainable food systems or diets. Stronger policy action is needed to address tensions between consumerism, health, and environmental sustainability.
A report on the Global benefits of Eating less meat , although published in 2004 by Compassion in World Farming Trust , it provides background to how important it is that we treat the worlds resources with respect and ensure we produce food in an efficient , healthy and safe way
Similar to Climate Change and Health: Is Food a Major Player? (20)
Adhd Medication Shortage Uk - trinexpharmacy.comreignlana06
The UK is currently facing a Adhd Medication Shortage Uk, which has left many patients and their families grappling with uncertainty and frustration. ADHD, or Attention Deficit Hyperactivity Disorder, is a chronic condition that requires consistent medication to manage effectively. This shortage has highlighted the critical role these medications play in the daily lives of those affected by ADHD. Contact : +1 (747) 209 – 3649 E-mail : sales@trinexpharmacy.com
The skin is the largest organ and its health plays a vital role among the other sense organs. The skin concerns like acne breakout, psoriasis, or anything similar along the lines, finding a qualified and experienced dermatologist becomes paramount.
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Mercurius is named after the roman god mercurius, the god of trade and science. The planet mercurius is named after the same god. Mercurius is sometimes called hydrargyrum, means ‘watery silver’. Its shine and colour are very similar to silver, but mercury is a fluid at room temperatures. The name quick silver is a translation of hydrargyrum, where the word quick describes its tendency to scatter away in all directions.
The droplets have a tendency to conglomerate to one big mass, but on being shaken they fall apart into countless little droplets again. It is used to ignite explosives, like mercury fulminate, the explosive character is one of its general themes.
10 Benefits an EPCR Software should Bring to EMS Organizations Traumasoft LLC
The benefits of an ePCR solution should extend to the whole EMS organization, not just certain groups of people or certain departments. It should provide more than just a form for entering and a database for storing information. It should also include a workflow of how information is communicated, used and stored across the entire organization.
Osteoporosis - Definition , Evaluation and Management .pdfJim Jacob Roy
Osteoporosis is an increasing cause of morbidity among the elderly.
In this document , a brief outline of osteoporosis is given , including the risk factors of osteoporosis fractures , the indications for testing bone mineral density and the management of osteoporosis
DECLARATION OF HELSINKI - History and principlesanaghabharat01
This SlideShare presentation provides a comprehensive overview of the Declaration of Helsinki, a foundational document outlining ethical guidelines for conducting medical research involving human subjects.
4. Our Journey Today:
- Why do I care?
- Climate Change in a Nutshell
- The Issues
- Low Carbon diets and health benefits
- What’s happening?
- Where do you come in?
5. About Me
2005-07 National Student Unit, NZNO
2007-2010 Counties Manukau RN –
Disproportionate inequality
2011-12 UK – NHS and Taught Adult health
classes
2012-13 Temped in Auckland, NZ
Feb 2014-Oct 2015 Received intense world
education on 22 month trip
11. The Issues
Increasing global demand for food
GHG emissions from some foods are high
Environmental change = Food production disruption
Disease burdens related to our food choices
12.
13.
14. Food
50% of world’s population could face
severe food shortages by 2100 44
Already:
Reduced wheat and maize yields for many
regions and in the global aggregate 19
Several periods of rapid food and cereal
price increases19
For all countries recent climate extremes
are showing significant lack of
preparedness. 19
16. OraTaiao’s Main Areas of Action
Action Public Health Impact GHGE’s avoided by
Increase active and public
transport
Increase physical activity
Reduce obesity
Reduce health damaging air pollution
Reduce road traffic injuries
Reduced transport
emissions
Improve housing through
insulation, energy efficiency and
low-carbon heating and
electricity
Reduce illnesses from cold, damp home
environments
Reduce fuel poverty
Reduce health damaging air pollution
Reduced emissions from
home heating and living
Enable a population shift to
healthier plant-based diets that
are lower in red meat and
animal fat through pricing,
economic and heath promotion
mechanisms
Reduce rates of cancer
Reduce cardiovascular disease
Improved drinking and recreational
water quality
Reduced agricultural
emissions
Stop the extraction and burning
of coal for energy
Reduced burden of illness and premature
death from coal related air pollution
Reduced energy
emissions
17. World Moving to Reduce Animals
Netherlands – Meat 2x weekly max. only one of which is red
meat. 62, 17
Italy - New food pyramid with less animal products due to health
and environment.7
UK – Reduce meat and eat more beans, legumes and nuts. 64
USA Has reduced 10% per capita, per year since 2007 = 400
million less animals consumed per year by 2014 52
18. A major cause of climate change
Global GHGs - 18% from Animal Agriculture. 50
75% of water worldwide is used by farmers 18
1 calorie of animal protein = >10x fossil fuel input 35
6 kg of plant protein is required to yield 1 kg of meat protein
35
25. 1kg of Beef = 100km driving 61
300gm Steak= 30kms
Sheep meat similar
26. UK Study 13
Showed a 40 % reduction was realistic
Health is a better motivator
Professionals should consider more then individuals health
2
27. Local Research
‘Foods and dietary patterns that are healthy, low-cost,
and environmentally sustainable:
a case study of optimization modeling for New Zealand’ 60
Diets could be cheaper, healthier, lower-emissions
Suggest public institutions should adopt
Government should use education, tax and policy
28. Halve meat to save
lives and emissions
29% decrease in greenhouse gases
Save 5.1 million lives annually 65
29.
30. Iron from Tofu vs Beef
This chocolate mousse:
- Easy to make
- Comparable on cost
RDI Chocolate Mousse
(180g)
Lean Beef
180g
Iron Woman – 42%
Men – 94%
W – 20%
M – 45%
Calcium 43% 4%
Protein
(45g)
27% 91%
Fibre 4.1g 0%
31. Myth Busters
Soy - no proven risks but likely to reduce many cancers 62
Protein and iron is easier than you think
Plant based diets are cheaper 60
32. Iron and Protein Abundant: Iron
Legumes - Chick peas, beans (black, white, navy, kidney, mange
tout…), Lentils (brown, red, green…), Soy, peas etc.
Vegetables – Beetroot, mushrooms, green leafy vegetables,
asparagus, leeks, spring onions
Spices – Curry powder, turmeric, thyme, parsley, rosemary, pepper,
cumin, oregano etc.
Fruit – Dried (Apricots, pears, figs, raisins…), berries
Olives
Coconut
Tofu, soy products and seitan
Fortified products
35. Information is Easy
Google favorite recipes - ‘Vegetarian bolognaise’
Join Vege based social media groups - ‘Vegetarian NZ’
Vegetarian or vegan society websites – ’NZ Vegetarian Society’
Explore whole foods based websites - ‘Oh She Glows’
36. Clear, Simple Instructions
Initially aim to reduce by 60%
Reduce meat and dairy intake ideas:
- One product at a time
- Meatless every 2nd day
- Promote ‘Meatless Mondays’ in Community
Join plant based interest groups
39. James Cameron Converts from Dairy
Took intensive Dairy Farms → replaced with organic crops
Mung beans, alfalfa sprouts, lettuce, fennel, cauliflower, leeks,
pumpkins & kale
"We're relentlessly devastating the Earth's ecosystems, and we
need to wake up.“ 56
Others changing into hazelnuts, avocados, hemp and tea.
40. ‘The latest report… indicates the contribution of science and
public health to one of the greatest predicaments facing
human and non-human life.
That contribution now needs to be embraced fully by health
professionals and medical scientists worldwide.”
Richard Horton, Editor in Chief, Lancet 44
41. What could be done locally?
Community
Pot lucks
Events
Linking with local groups
Education
Schools
Politically
Hospital or community facilities
Education staff/patients
Food program
Garden Initiatives
Emission reduction program
Personally
42. Food in hospitals
Limiting meat meals
Buy local organic produce
Make hospital a ‘fast food free’ zone
Educate
Modify menus & practices to support healthier food purchases 57
45. Our Responsibilities:
Consider carbon impacts of your practice and the advice you are giving patients
Change own lifestyle and talk about the benefits of this with colleagues and
patients
Join with other health professionals to amplify individual actions
Work with other health professionals to press for healthy action on climate
change
46. Join the ‘Sustainable Health Sector
National Network (NZ)’
Part of Ora Taiao: The NZ Climate & Health Council
Individual practices to DHB’s
Supported with direction and advice
Linked to global movements
47. OraTaiao:
The NZ Climate & Health Council
Supports
Advocacy
Promoting Sustainability
Political Engagement
Public Engagement
Links to others
48. ‘Everyone here has the sense that right now is one of those
moments when we are influencing the future.’ -Steve Jobs
49. References
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Editor's Notes
Doctors, nurses and other health professionals can be powerful social leaders, and for most of us acting on threats to public health is one of our responsibilities under our code of practice.
Stats from America but fairly relevant
NZ imports 42% of worlds palm kernel
More then whole EU and mostly from Indonesia and Malaysia
(2015 figures, http://www.indexmundi.com/agriculture/?commodity=palm-kernel-meal&graph=imports )
Shifting diets from animal-based to plant-based at the global level is of paramount importance in achieving food security and sustainability goals. Decreasing consumption of meat and other animal products will free up large amounts of food that could be consumed directly by humans—for example, soy and grains. Foley et al (36) recently estimated the potential to increase the global food supply by shifting 16 major crops from the current mix of uses (eg, human consumption, livestock feed, and biofuels) to human food consumption only: they estimated a 28% increase in food availability, or the equivalent of a 49% increase in dietary energy for human consumption.
Sabaté, J. & Soret, S. (2014). Sustainability of plant-based diets: back to the future. Am J Clin Nutr. 100(1476S-482S). doi: 10.3945/ajcn.113.071522
Agricultural production, including indirect emissions associated with land-cover change, contributes 80%–86% of total food system emissions,
85% of the world’s fisheries are fully exploited, overexploited, depleted, or recovering. (United States Department of Agriculture, 2015)
50% of world’s population could face severe food shortages by 2100 from ↑ temperatures take their toll on farmers’ crops. (The Lancet, 2009. p1704)
Green Business | Wed Dec 23, 2015 8:12am ESTRelated: ENVIRONMENT
up to 400,000 are suffering a severe lack of food due to crop failure
In some places, people are forced to walk up to three hours to fetch water
El Niño is predicted to peak in the first three months of 2016, and the situation could deteriorate substantially, it said.http://www.reuters.com/article/us-papua-elnino-aid-idUSKBN0U61C320151223
Several periods of rapid food and cereal price ↑ following climate extremes in key producing regions indicate a sensitivity of current markets to climate extremes among other factors (Field et al. 2014, pp. 4)
Italy has new food pyramid with less animal products due to health and environment. (Buchner et al. 2011)
Health Council of The Netherlands - 2011 report based on an international workshop
1 calorie of animal protein = >10x fossil fuel input as a calorie of plant protein. (Pimentel & Pimentel, 2003).
Note – Wet land rice is almost as much as dairy. Upland rice is fine.http://www3.epa.gov/climatechange/ghgemissions/global.html Transport is 14% of global emissions
NZ GHGs - 50% from Animal agriculture
- 25% from dairy farming
(Saunders & Barber, 2007)
Global GHGs - 18% from Animal Agriculture.
(United Nations Food and Agriculture Organization, 2006)
75% of water worldwide is used by farmers
1kg wheat - 1000L 1kg beef - 15 000L
Western diets - 5000L pp daily
African/Asian vegetarian diets - 2000L pp daily
(International Panel on Climate Change, 2007. pp.1720)
1/3rd of edible parts of food produced for humans gets wasted globallyFAO. 2011. Global food losses and food waste – Extent, causes and prevention. According to the IPCC (2007) and recent data from FAO (Tubiello et al., 2012), the largest contributors to agriculture emissions are enteric fermentation (38%), manure left on pasture (14%), synthetic fertilizer (13%), biomass burning (11%), rice cultivation (9%), manure management systems (7%), N2O emissions from organic soils (5%), crop residues (3%), and manure applied to cropland (2%). The following GHG aggregations were further considered.
We defined a ‘livestock’ emission category as the sum of emissions from enteric fermentation and manure emissions, plus emissions from cropland related to feed1. This represented over 80% of total agriculture emissions, in line with recent estimates (FAO, 2008; Leip et al., 2010).
1kg of beef =22 kg of carbon dioxide equivalent – 9.2 litres of petrol or driving 100 km ( NZ average fuel consumption).
Keep in mind – this is not including the 51% of the worlds palm kernel NZ imports and the part it plays in rainforest destruction.
90% is from the farming process (62% belching, 17% from nitrogen from excretions), 10% once the animal leave the farm.
Most of the impact is in the form of methane emissions from the animals gut. Pigs, chicken and fish don’t have the same gut type so are nowhere near as bad.
Aimed to consider optimized solutions to the mix of food items in daily diets for a developed country population: New Zealand (NZ
Conducted scenario development and linear programming to model 16 diets.
Data inputs: nutrients in, prices, wastage and GHG emissions.
Identified daily dietary patterns that met key nutrient requirements from NZ$ 3.17 daily
Optimized diets could reduce GHGs from 10.1 kg CO2e/d to 1.62 kg CO2e/d
All of the optimized dietary patterns had likely health advantages over the current NZ dietary pattern, i.e., lower cardiovascular disease and cancer risk
Schools, jails and hospitals should serve the best identified diets as per current research.
Education and promotion in public for healthy eating, teaching skills around cooking, using systems that help consumers identify good choices, removing and applying tax to foods to encourage and reduce consumption,
Note: The different irons are not adjusted.Non-haem iron is absorbed approx 10% less as well. All vary with what it is being eaten with.
Table 1, RDI values and information taken from www.nutritionfoundation.org.nz, Oliver, J.
200 g dairy-free dark chocolate (at least 75% cocoa solids)700 g silken tofu 160 g maple syrup 1 lime, zest of 1 Tbs vanilla bean paste 1 Tbs dark rum 1 large pinch of dried chilli flakes 1 large pinch of sea salthttp://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-pots/#
RDI values taken from www.nutritionfoundation.org.nzLean beef values taken from
‘according to the accepted Monsen model, makes up about 40% of total iron. Non-haem iron is found mostly in plant-based foods, and makes up the remaining 60% of iron in animal products’
And…from: Total and haem iron content lean meat cuts and the contribution to the diet’‘ The type of iron (haem or non-haem) differs in bio-availability. In general, the rate of non-haem iron absorption is related to its solubility in the upper part of the small intestine. The presence of soluble enhancers (ascorbic acid) and inhibitors (phytates, polyphenols and calcium) consumed during the same meal will have a significant effect on the amount of non-haem iron absorbed.’
Beulah Pretorius, ,
Hettie C. Schönfeldt,
Nicolette Hall
Show more
doi:10.1016/j.foodchem.2015.02.109 Food Chemistry
Volume 193, 15 February 2016, Pages 97–101
Same meals, just remove/replace meat
- Promote Meatless Mondays
Give out leaflets
Titanic fame Also has a Walnut and a hemp farm.
Since 2012, Cameron has bought at least 13 parcels of land worth tens of millions of dollars and totalling more than 1500 hectares.
Last year, he sold 75,000 boxes of sprouts and 25,000 heads of broccoli.
Make the hospital a center that promotes nutrition and healthy food - Farmers' markets and/or community gardens on hospital grounds.
Implement a step-by-step program to identify and adopt sustainable food procurement. Begin where minimal barriers exist and immediate steps can be taken, for example, by introducting organic fresh fruit in the cafeteria.
Minimize and beneficially reuse food waste. For instance, compost food waste or use it as animal feed. Convert cooking oil waste into biofuel.
Water
Establish a framework that aspires to “net zero water use” within a hospital system.
Implement water conservation strategies: install efficient faucets and toilets,
Landscape grounds using drought-resistant plants to minimize water use.
Consider harvesting rainwater and/or recycling water for process water uses.
Eliminate bottled water facility-wide if high quality potable water is available.
Develop joint projects with the community to improve and protect water supplies; support initiatives for public systems to improve water quality, water delivery and wastewater systems for the entire population.
– bring climate co-benefits into health advice – e.g. Greening the green prescription (instead of a gym prescription, encourage people to walk/cycle to work), healthy and sustainable nutrition advice…
– encourage your professional college to sign up to OraTaiao’s Health Call to Action (attached); use the Health Call to Action to write to your local MP – even better, go and talk to them in person; get involved in relevant policy submissions at a regional and national level – health professionals can be a influential voice for public good in urban and energy planning
Join the Global Green & Healthy Hospital 2020 challenge
US Health care: 8% of National Green House Gases (8)
The NHS - 25% of total public sector emissions. (34)
Health professional organisation:
Concerned about adverse health impacts of climate change
Promotes population health gains from climate action
Incorporated society, over 450 members
Supports - individuals through to DHBs
Advocacy – Health professionals have a major role to advocate for the health of society at all levels. (59)
Promoting Health Sector sustainability – are affiliated with a carbon offsetting program that professionals can use to mitigate private and professional travel.
Political Engagement – influencing policy decisions and local projects eg TPPA, public transport plans, divestment
Public Engagement – Protests
Joining with others – locally and internationally