Top Research Papers on Food and Nutrition

Sarah Downer and colleagues review new efforts to incorporate food and nutrition into prevention, management, and treatment of diet related disease in healthcare systems.

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This article summarizes this emerging field and describes what innovative nutrition research is needed in order to bring about food policy changes in the era of climate disruption and environmental degradation.

This review article aims to provide a comprehensive outlook from a multidisciplinary perspective on the scientific evidence supporting hemp beneficial properties when consumed as food or supplement.

It is argued that specified food substitution analyses can be used to identify optimal food composition of the diet and that these analyses are thus highly relevant to inform public health policy decision makers.

This open access book discusses the current role of smallholders in connection with food security and poverty reduction in developing countries. It addresses the opportunities they enjoy, and the constraints they face, by analysing the availability, access to and utilization of production factors. Due to the relevance of smallholder farms, enhancing their production capacities and economic and social resilience could produce positive impacts on food security and nutrition at a number of levels. In addition to the role of small farmers as food suppliers, the book considers their role as consume...

As the COVID-19 pandemic continues to evolve, this report attempts to foresee some of the impacts of this global pandemic on food security and nutrition and acknowledges that any assessment at this stage is subject to a high degree of uncertainty.

El desarrollo de este texto académico se basa en la viabilidad de la agricultura 4.0 como estrategia para el hambre y la malnutrición, seguido de profundizar en los aciertos y desaciertos de los métodos empleados por las instituciones, Estados, entidades privadas, en relación a factores que agudizan la crisis alimentaria actual como: violencia, cambio climático, conflictos regionales y como a su vez estas problemáticas han obligado a acelerar el ritmo de la innovación en biotecnología grícola. tecnología de la información (TICS) con el fin de cambiar los métodos de producción, enunciando las p...

Abstract Worldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally...

It is concluded that a correct diagnostic approach and dietary control of both immune- and non-immune-mediated food-induced diseases might minimize the nutritional gaps in patients, thus helping to improve their quality of life and reduce the economic costs of their management.

Fish is an important dietary source of micronutrients, particularly in low-and middle-income countries. In Ghana, effective management of fish and the fisheries is essential for food, economic and nutrition security and is critical towards achieving many of the UN Sustainable Development Goals especially those pertaining to hunger, poverty, gender equality and life under water. Ghana has experienced significant economic growth in the last few decades, but increasing inequality, uncertainties in fish availability and unsustainable management of the fisheries are challenging local food and nutri...

This paper discusses severe risks to food security and nutrition that are linked to ongoing and projected climate change, particularly climate and weather extremes in global warming, drought, flooding, and precipitation. We specifically consider the impacts on populations vulnerable to food insecurity and malnutrition due to lower income, lower access to nutritious food, or social discrimination. The paper defines climate-related “severe risk” in the context of food security and nutrition, using a combination of criteria, including the magnitude and likelihood of adverse consequences, the timi...

The PREDICT 1 trial shows large inter-individual variations in postprandial metabolic responses to standardized meals in over 1,000 participants, demonstrating potential for development of personalized nutrition strategies.

Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue...

The COVID-19 pandemic is affecting food and nutrition security through economic and social systems shocks, food system disruptions and gaps in coverage of essential health and nutrition services.

More work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

This work introduces Nutrition5k, a novel dataset of 5k diverse, real world food dishes with corresponding video streams, depth images, component weights, and high accuracy nutritional content annotation, and presents a baseline for incorporating depth sensor data to improve nutrition predictions.

The skin structure, aging manifestations, and possible mechanisms are discussed, the research progress, challenges, possible directions of diet management, and effects of foodborne antioxidants on skin aging are summarized from the perspective of food and nutrition.

Reducing food waste can contribute positively towards multiple sustainable development goals (SDGs) but the differences in the food waste across countries in terms of embedded nutrients and environmental impacts is not well-known. Here we assess the value of daily per capita food waste of 151 countries using two recent indicators for embedded nutrition losses (wasted nutrient days and wasted daily diets) and five indicators for environmental impacts. Globally, on average, 65 kg of food is wasted per year by one person of which 25% is through wasted vegetables, 24% through cereals and 12% throu...

Addressing food illiteracy and the challenges to health communication is essential to promote health equity and improve health outcomes for all populations.