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Nutrients ; 14(8)2022 Apr 13.
Article in English | MEDLINE | ID: covidwho-1785849


The coronavirus pandemic has acted as a reset on global economies, providing us with the opportunity to build back greener and ensure global warming does not surpass 1.5 °C. It is time for developed nations to commit to red meat reduction targets and shift to plant-based dietary patterns. Transitioning to plant-based diets (PBDs) has the potential to reduce diet-related land use by 76%, diet-related greenhouse gas emissions by 49%, eutrophication by 49%, and green and blue water use by 21% and 14%, respectively, whilst garnering substantial health co-benefits. An extensive body of data from prospective cohort studies and controlled trials supports the implementation of PBDs for obesity and chronic disease prevention. The consumption of diets high in fruits, vegetables, legumes, whole grains, nuts, fish, and unsaturated vegetable oils, and low in animal products, refined grains, and added sugars are associated with a lower risk of all-cause mortality. Meat appreciation, health concerns, convenience, and expense are prominent barriers to PBDs. Strategic policy action is required to overcome these barriers and promote the implementation of healthy and sustainable PBDs.

Diet , Vegetables , Animals , Fruit , Humans , Prospective Studies , Whole Grains
Eur J Clin Nutr ; 75(1): 209-211, 2021 01.
Article in English | MEDLINE | ID: covidwho-734445


In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of "healthy" grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment.

Consciousness , Diet , Environment , Food Preferences , Health Promotion/methods , Social Marketing , Whole Grains , Ambulatory Care Facilities , COVID-19 , Commerce , Communicable Disease Control , Communication , Feasibility Studies , Food Preferences/psychology , Food Service, Hospital , Germany , Humans , Pandemics , Personnel, Hospital , Pilot Projects , Public Health , Research Design