Environmental Nutrition: Connecting Health and Nutrition with Environmentally Sustainable Diets explores the connection between diet, environmental sustainability and human health. Current food systems are a major contributor to our most pressing health and environmental issues, including climate change, water scarcity, food insecurity, and chronic diseases. This book seeks to increase understanding of the interrelatedness of these major global issues and aid solutions.
The book is divided into four sections. The first section presents the diet, health and environment trilemma, describes the food systems and their trends, presents environmental nutrition as an all-encompassing discipline, and describes the environmental nutrition model.
The second section, Global Challenges for Environmental Nutrition, addresses resource inefficiencies and unsustainable societal demands on the food system, food and dietary patterns, environmental degradation, impacts of the food system, and the ethical imperative for environmental nutrition.
Section three presents tools and approaches to environmental nutrition and focuses on the food life cycle assessment and methodological approaches for assessing diet, environmental sustainability, and human health.
Section four defines health and sustainable diets and their potential to address environmental nutrition challenges by addressing the determinants of sustainable diets, providing an assessment of whether diets can be both healthy and sustainable, identifying meat alternatives, describing the use of healthy and sustainable diets as climate change mitigation strategies, exploring the role of environmental nutrition within food policy and the role of diets for a food secure future, and presenting how to feed healthy food to a growing population within Earth’s biogeophysical limits.
- Demonstrates how the food system, the environment, and human health are inter-related
- Explores how dietary patterns impact food production and agriculture choices
- Identifies the imbalance between current food production relative to demand
- Addresses how the current food system negatively impacts the environment
- Provides practical solutions to how diets can be both healthy and sustainable
Food scientists, food, nutrition, agricultural, and environmental researchers, environmental health professionals, those interested in food policy, and academics who teach graduate courses on this topic
Section 1: Introduction
1. The diet, health and environment trilemma
2. Food systems: description and trends
3. Environmental nutrition as an all-encompassing discipline
4. The Environmental Nutrition Model
Section 2: Global Challenges for Environmental Nutrition
5. Resource inefficiencies in the food system
6. Unsustainable societal demands on the food system
7. Food and dietary patterns
8. Environmental degradation – an undesirable output of the food system
9. Impacts of the food system on Earth’s environmental boundaries
10. The ethical imperative for Environmental Nutrition
Section 3: Tools and Approaches
11. Food Life Cycle Assessment
12. Methodological approaches for assessing diet, environmental sustainability and human health
Section 4: Defining Healthy and Sustainable Diets and Their Potential to Address Environmental Nutrition Challenges
13. Determinants of sustainable diets
14. Can diets be both healthy and sustainable?
15. Alternatives to meat: high protein plant products
16. Healthy and sustainable diets as climate change mitigation strategies
17. Food policy – where does environmental nutrition fit in?
18. Healthy and sustainable diets for a food secure future
19. Feeding healthy food to a growing population within Earth’s biogeophysical limits
- No. of pages:
- © Academic Press 2018
- 1st November 2018
- Academic Press
- Paperback ISBN:
From Spain, Dr. Sabaté is a board certified physician in internal medicine who moved to the U.S. to further train in Public Health Nutrition. He obtained the degree of Doctor of Public Health in Nutrition from Loma Linda University. He was an American Heart Association post doctoral fellow in the Preventive Medicine Department then became an Assistant Professor in the Department of Epidemiology & Biostatistics and in the Department of Nutrition. Shortly after, he rose to Associate Professor. In 1998 he was named Chair of the Department of Nutrition while continuing his teaching commitments in epidemiology. Dr. Sabaté served as principal investigator in a nutrition research study that directly linked the consumption of walnuts to significant reductions in serum cholesterol. His findings were published in the New England Journal of Medicine in 1993 and received the attention of more than 400 media sources, both national and international. Bringing the research full circle Archives of Internal Medicine has recently published the findings of his pooled analysis of 25 intervention trials establishing the benefits of nut consumption on blood lipid levels and lowering the risk of heart disease. Dr. Sabaté continues to research the relationship of almonds, pecans, and walnuts to heart disease risk factors. He has served as a co-investigator of the Adventist Health Study, a cohort study of nearly 60,000 Seventh-day Adventists and the relationships between their diets and various diseases and is currently a co-investigator of the Adventist Health Study-2, which enrolled 96,000 Seventh-day Adventists.
School of Public Health, Loma Linda University, Loma Linda, CA, USA