Optimizing Nutrition and Dietetics: Sustainable Approaches for Health and Environmental Impact
DOI:
https://doi.org/10.23918/eajse.v11i3p10Keywords:
Dietary Choices, Environmental Sustainability, Consumer Behavior, Sustainable Diets, Curricula Development, Health Promotion, Ecological Integrity, Nutritional ScienceAbstract
The interplay between dietary choices and their ramifications for individual health and environmental sustainability is increasingly recognized as pivotal in contemporary discourse. This review encapsulates the essential components influencing consumer behavior in food selection, emphasizing the necessity for informed decision-making approaches. A critical examination of the educational frameworks required to equip food and nutrition professionals, alongside healthcare practitioners, to navigate this complexity adeptly is warranted. Relevant studies were retrieved from Web of Science, Scopus, and Google Scholar using keywords such as “sustainable diets,” “nutrition education,” “consumer behavior,” “environmental impact,” “health promotion,” and “curriculum development.” Articles published between 2010 and 2024 were screened and included based on their relevance to sustainability, dietary patterns, and professional training frameworks. Emphasis is placed on the imperative for organizations dedicated to the training of these professionals to spearhead the creation and implementation of curricula that encompass principles of sustainable and health-promoting dietary practices. As the landscape of nutritional science evolves, driven by ongoing research, the discourse surrounding sustainable diets will remain dynamic, reflecting the shifting paradigms of knowledge. Consequently, the interconnections among education, policy formulation, and practical applications will perpetually require reassessment until a global food system emerges that concurrently fosters ecological integrity and optimizes human health. In this transformative journey, it is paramount that the insights gleaned from emerging professionals are integrated as society confronts escalating environmental challenges. Overall, this review concludes that the forthcoming generation of innovators in sustainable nutrition will undoubtedly propel our understanding and practices forward through their pioneering research endeavors.
References
[1] Barbour L, Bicknell E, Brimblecombe J, Carino S, Fairweather M, Lawrence M, et al. Dietitians Australia position statement on healthy and sustainable diets. Nutrition & Dietetics. 2022;79(1):6-27. https://doi.org/10.1111/1747-0080.12726
[2] Jarmul S, Dangour AD, Green R, Liew Z, Haines A, Scheelbeek PF. Climate change mitigation through dietary change: a systematic review of empirical and modelling studies on the environmental footprints and health effects of ‘sustainable diets’. Environmental research letters: ERL [Web site]. 2020;15:123014. https://doi.org/10.1088/1748-9326/abc2f7
[3] Castelo AF, Schäfer M, Silva ME. Food practices as part of daily routines: A conceptual framework for analysing networks of practices. Appetite. 2021;157:104978. https://doi.org/10.1016/j.appet.2020.104978
[4] Henchion M, Moloney A, Hyland J, Zimmermann J, McCarthy S. Trends for meat, milk, and egg consumption for the next decades and the role played by livestock systems in the global production of proteins. Animal. 2021;15:100287. https://doi.org/10.1016/j.animal.2021.100287
[5] Singh M. Exploring the Intersection of Nutrition, Gastronomy, and Sustainability: A Comprehensive Review of Contemporary Food Trends, Dietary Practices, and Future Directions in Culinary Health. Int J Mul Res Pers. 2024;2(1):14-30.
[6] Poole N, Donovan J, Erenstein O. Agri-nutrition research: revisiting the contribution of maize and wheat to human nutrition and health. Food Policy. 2021;100:101976. https://doi.org/10.1016/j.foodpol.2020.101976
[7] Monterrosa EC, Frongillo EA, Drewnowski A, de Pee S, Vandevijvere S. Sociocultural influences on food choices and implications for sustainable healthy diets. Food and nutrition bulletin. 2020;41(2_suppl):59S-73S. https://doi.org/10.1177/0379572120975874
[8] Ohlau M, Spiller A, Risius A. Plant-based diets are not enough? Understanding the consumption of plant-based meat alternatives along with ultra-processed foods in different dietary patterns in Germany. Frontiers in Nutrition. 2022;9:852936. https://doi.org/10.3389/fnut.2022.852936
[9] van Zonneveld SM, van den Oever EJ, Haarman BC, Grandjean EL, Nuninga JO, van de Rest O, et al. An Anti-Inflammatory Diet and Its Potential Benefit for Individuals with Mental Disorders and Neurodegenerative Diseases—A Narrative Review. Nutrients. 2024;16(16):2646.
[10] SANDUA D. All About The Anti-Inflammatory Diet: David Sandua; 2023.
[11] Almteiri F. Clinical Nutrition and Diet Practice in Developing Countries. Handbook of Medical and Health Sciences in Developing Countries: Education, Practice, and Research: Springer; 2024. p. 1-27.
[12] Danda RR, Dileep V. Leveraging AI and Machine Learning for Enhanced Preventive Care and Chronic Disease Management in Health Insurance Plans. Frontiers in Health Informatics. 2024;13(3):6878-91.
[13] Bailey RL. Overview of dietary assessment methods for measuring intakes of foods, beverages, and dietary supplements in research studies. Current opinion in biotechnology. 2021;70:91-6. https://doi.org/10.1016/j.copbio.2021.02.007
[14] Aydin AE, Yildirim P. Understanding food waste behavior: The role of morals, habits, and knowledge. Journal of Cleaner Production. 2021;280:124250. https://doi.org/10.1016/j.jclepro.2020.124250
[15] Camaréna S. Artificial intelligence in the design of the transitions to sustainable food systems. Journal of Cleaner Production. 2020;271:122574. https://doi.org/10.1016/j.jclepro.2020.122574
[16] Ismail A, Naeem I, Gong YY, Routledge MN, Akhtar S, Riaz M, et al. Early life exposure to dietary aflatoxins, health impact, and control perspectives: A review. Trends in Food Science & Technology. 2021;112:212-24. https://doi.org/10.1016/j.tifs.2021.04.002
[17] Allenden N, Hine DW, Craig BM, Cowie AL, McGreevy PD, Lykins AD. What should we eat? Realistic solutions for reducing our food footprint. Sustainable Production and Consumption. 2022;32:541-9. https://doi.org/10.1016/j.spc.2022.05.008
[18] Bisht IS, Rana JC, Jones S, Estrada-Carmona N, Yadav R. Agroecological approach to farming for sustainable development: The Indian scenario. Biodiversity of ecosystems. 2022;107. http://dx.doi.org/10.5772/intechopen.100281
[19] Jat H, Choudhary M, Kumar R, Sharma P. CLIMATE SMART AGRICULTURE (CSA) FOR SUSTAINING THE NATURAL RESOURCES: AN OVERVIEW. Basics of Climate-Smart Technologies of Fodder Production and Conservation. 2022:1.
[20] Wezel A, Herren BG, Kerr RB, Barrios E, Gonçalves ALR, Sinclair F. Agroecological principles and elements and their implications for transitioning to sustainable food systems. A review. Agronomy for Sustainable Development. 2020;40:1-13. https://doi.org/10.1007/s13593-020-00646-z
[21] Organization WH. The State of Food Security and Nutrition in the World 2023: Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum: Food & Agriculture Org.; 2023.
[22] Silva JV, Reidsma P, Baudron F, Laborte AG, Giller KE, van Ittersum MK. How sustainable is sustainable intensification? Assessing yield gaps at the field and farm level across the globe. Global Food Security. 2021;30:100552. https://doi.org/10.1016/j.gfs.2021.100552
[23] Adesogan AT, Havelaar AH, McKune SL, Eilittä M, Dahl GE. Animal source foods: sustainability problem or malnutrition and sustainability solution? Perspective matters. Global Food Security. 2020;25:100325. https://doi.org/10.1016/j.gfs.2019.100325
[24] Pollard CM, Mossenson S, Booth S. Food and nutrition standards to address food insecurity. Handbook of Food Security and Society: Edward Elgar Publishing; 2023. p. 107-17.
[25] Sarkar D, Sankar A, Devika OS, Singh S, Shikha, Parihar M, et al. Optimizing nutrient use efficiency, productivity, energetics, and economics of red cabbage following mineral fertilization and biopriming with compatible rhizosphere microbes. Scientific reports. 2021;11(1):15680. https://doi.org/10.1038/s41598-021-95092-6
[26] Detzel A, Krüger M, Busch M, Blanco‐Gutiérrez I, Varela C, Manners R, et al. Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective. Journal of the Science of Food and Agriculture. 2022;102(12):5098-110. https://doi.org/10.1002/jsfa.11417
[27] Osorio LLDR, Flórez-López E, Grande-Tovar CD. The potential of selected agri-food loss and waste to contribute to a circular economy: Applications in the food, cosmetic, and pharmaceutical industries. Molecules. 2021;26(2):515.
[28] Espinosa-Marrón A, Adams K, Sinno L, Cantu-Aldana A, Tamez M, Marrero A, et al. Environmental impact of animal-based food production and the feasibility of a shift toward sustainable plant-based diets in the United States. Frontiers in Sustainability. 2022;3:841106. https://doi.org/10.3389/frsus.2022.841106
[29] Knaapila A, Michel F, Jouppila K, Sontag-Strohm T, Piironen V. Millennials’ consumption of and attitudes toward meat and plant-based meat alternatives by consumer segment in Finland. Foods. 2022;11(3):456.
[30] Fehér A, Gazdecki M, Véha M, Szakály M, Szakály Z. A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet. Sustainability. 2020;12(10).
[31] Ohlau M. Understanding sustainable food consumption: analysis of sustainable, plant-based dietary patterns, related food choices, and sensory acceptability. 2023.
[32] Rubio NR, Xiang N, Kaplan DL. Plant-based and cell-based approaches to meat production. Nature Communications. 2020;11(1):1-11.
[33] Saviolidis NM, Olafsdottir G, Nicolau M, Samoggia A, Huber E, Brimont L, et al. Stakeholder perceptions of policy tools in support of sustainable food consumption in Europe: Policy implications. Sustainability. 2020;12(17):7161. https://doi.org/10.3390/su12177161
[34] Tjilen AP, Tambaip B, Dharmawan B, Adrianus A, Riyanto P, Ohoiwutun Y. Engaging stakeholders in policy decision-making for food security governance: Identification, perception, and contribution. Corporate Governance and Organizational Behavior Review. 2024;8(1):144-54. https://doi.org/10.22495/cgobrv8i1p12
[35] Brouwer ID, van Liere MJ, de Brauw A, Dominguez-Salas P, Herforth A, Kennedy G, et al. Reverse thinking: taking a healthy diet perspective towards food systems transformations. Food Security. 2021;13(6):1497-523. https://doi.org/10.1007/s12571-021-01204-5
[36] Pradhan P, Kriewald S, Costa L, Rybski D, Benton TG, Fischer Gn, et al. Urban food systems: how regionalization can contribute to climate change mitigation. Environmental Science & Technology. 2020;54(17):10551-60. https://dx.doi.org/10.1021/acs.est.0c02739
[37] Piñeiro V, Arias J, Dürr J, Elverdin P, Ibáñez AM, Kinengyere A, et al. A scoping review on incentives for adoption of sustainable agricultural practices and their outcomes. Nature Sustainability. 2020;3(10):809-20. https://doi.org/10.1038/s41893-020-00617-y
[38] Guyomard H, Bouamra-Mechemache Z, Chatellier V, Delaby L, Détang-Dessendre C, Peyraud J-L, et al. Why and how to regulate animal production and consumption: The case of the European Union. Animal. 2021;15:100283. https://doi.org/10.1016/j.animal.2021.100283
[39] Alam A. Investigating sustainable education and positive psychology interventions in schools towards achievement of sustainable happiness and wellbeing for 21st century pedagogy and curriculum. ECS Transactions. 2022;107(1):19481. https://doi.org/10.1016/j.scitotenv.2021.151041
[40] Timm J-M, Barth M. Making education for sustainable development happen in elementary schools: The role of teachers. Environmental Education Research. 2021;27(1):50-66. https://doi.org/10.1080/13504622.2020.1813256
[41] Spiker M, Reinhardt S, Bruening M. Academy of nutrition and dietetics: revised 2020 standards of professional performance for registered dietitian nutritionists (competent, proficient, and expert) in sustainable, resilient, and healthy food and water systems. Journal of the Academy of Nutrition and Dietetics. 2020;120(9):1568-85. e28. https://doi.org/10.1016/j.jand.2020.05.010
[42] Carino S, McCartan J, Barbour L. The emerging landscape for sustainable food system education: mapping current higher education opportunities for Australia’s future food and nutrition workforce. Journal of Hunger & Environmental Nutrition. 2020. https://doi.org/10.1080/19320248.2019.1583621
[43] Blair M, Mitchell L, Palermo C, Gibson S. Trends, challenges, opportunities, and future needs of the dietetic workforce: a systematic scoping review. Nutrition Reviews. 2022;80(5):1027-40. https://doi.org/10.1093/nutrit/nuab071
[44] Uralovich KS, Toshmamatovich TU, Kubayevich KF, Sapaev I, Saylaubaevna SS, Beknazarova Z, et al. A primary factor in sustainable development and environmental sustainability is environmental education. Caspian Journal of Environmental Sciences. 2023;21(4):965-75. https://doi.org/10.22124/CJES.2023.7155
[45] Bist RB, Bist K, Poudel S, Subedi D, Yang X, Paneru B, et al. Sustainable poultry farming practices: A critical review of current strategies and future prospects. Poultry Science. 2024:104295. https://doi.org/10.1016/j.psj.2024.104295
[46] Fathi LI, Walker J, Dix CF, Cartwright JR, Joubert S, Carmichael KA, et al. Applying the Integrated Sustainability Framework to explore the long-term sustainability of nutrition education programmes in schools: a systematic review. Public Health Nutrition. 2023;26(10):2165-79. https://doi.org/10.1017/S1368980023001647
[47] Alae-Carew C, Green R, Stewart C, Cook B, Dangour AD, Scheelbeek PF. The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK. Science of the Total Environment. 2022;807:151041. https://doi.org/10.1016/j.scitotenv.2021.151041
[48] Haghani M, Bliemer MC, Rose JM, Oppewal H, Lancsar E. Hypothetical bias in stated choice experiments: Part I. Integrative synthesis of empirical evidence and conceptualisation of external validity. arXiv preprint arXiv:210202940. 2021. https://doi.org/10.1016/j.jocm.2021.100309
[49] Al-Worafi YM. Clinical Nutrition and Diet Education in Developing Countries. Handbook of Medical and Health Sciences in Developing Countries: Education, Practice, and Research: Springer; 2024. p. 1-19.
[50] van Herwerden LA. Assessing Capacity and Capacity Development in Public Health Community Nutrition Interventions: Monash University, 2020.
[51] Trivedi P, Mattupalli C, Eversole K, Leach JE. Enabling sustainable agriculture through understanding and enhancement of microbiomes. New Phytologist. 2021;230(6):2129-47. https://doi.org/10.1111/nph.17319
[52] Jaeger SR, Harker FR, Ares G. Consumer insights about sustainable and ‘beyond organic’agriculture: A study of biodynamics in the United Kingdom, Australia, Singapore, and Germany. Journal of Cleaner Production. 2023;401:136744. https://doi.org/10.1016/j.jclepro.2023.136744
[53] Raman P. Omnichannel Commerce in the Grocery Sector: A Comparative Study of India, UK, and US with Technological Insights on APIs and Headless Commerce. Journal of Science & Technology. 2022;3(3):136-200.
[54] Amoako GK, Obuobisa-Darko T, Ohene Marfo S. Stakeholder role in tourism sustainability: The case of Kwame Nkrumah Mausoleum and centre for art and culture in Ghana. International Hospitality Review. 2022;36(1):25-44. https://doi.org/10.1108/IHR-09-2020-0057
[55] Plough AL. Culture of Health in Practice: Innovations in Research, Community Engagement, and Action: Oxford University Press; 2020.
[56] Svitačová EP. ETHICAL REGULATION OF FOOD PRODUCTION AND MARKETING AS ONE OF THE CHALLENGES FOR THE EDUCATION OF AGRICULTURAL AND AGRI-FOOD EXPERTS. Socio-Economic and Humanities Studies. 2023;18(2):29-52.
[57] Fukase E, Martin W. Economic growth, convergence, and world food demand and supply. World Development. 2020;132:104954. https://doi.org/10.1016/j.worlddev.2020.104954
Downloads
Published
Data Availability Statement
No primary research data was generated or analyzed in this study.
License
Copyright (c) 2026 Amani Tahsin, Pary Ameer
This work is licensed under a Creative Commons Attribution 4.0 International License.
Eurasian J. Sci. Eng is distributed under the terms of the Creative Commons Attribution License 4.0 (CC BY-4.0) https://creativecommons.org/licenses/by/4.0/
