Sustainable Food PBL 2 PDF

**Learning Goals**  - - - - - - - - - *Brink E. J., Postma-Smeets A., Stafleu A., Wolvers D. (2017) Fact sheet 'The Wheel of Five'.* The Wheel of 5 used to give examples of healthy dietary patterns. Consists of five segments, each containing food groups that contribute to h...

**Learning Goals**  - - - - - - - - - *Brink E. J., Postma-Smeets A., Stafleu A., Wolvers D. (2017) Fact sheet 'The Wheel of Five'.* The Wheel of 5 used to give examples of healthy dietary patterns. Consists of five segments, each containing food groups that contribute to health benefits or that provide essential nutrients. What is the science on which the Wheel of Five and its associated recommendations are based? Some products contain too many nutrients that have an adverse effect on health (saturated fatty acids, trans fatty acids, sugar, or salt) or too little dietary fibre to be included in the Wheel of Five. For this reason, criteria have been drawn up per food group and per 100 grams of product: with maximum limits for saturated fatty acids, trans fatty acids, sodium, sugar (monosaccharides and disaccharides) and minimum levels for dietary fibre. Criteria for foods in the Wheel of Five - Saturated fatty acids A total daily diet may not exceed the saturated fatty acid level of 10 energy percent. - Trans fatty acids Intake of trans fatty acids to be kept low and for this intake to be monitored. - Salt (sodium) The Health Council recommends that the intake of salt be limited to no more than 6 grams per day. - Sugar - Fibre at least 90 grams of brown bread, whole-grain bread, or other whole grain products per day. Recommended daily amounts in the Wheel of Five Reference diets were used to determine the recommended daily amounts of various foods. These are examples of dietary patterns that RIVM has calculated for different target groups. Target groups are determined on the basis of people's energy and nutrient requirements. The target groups are men and women, children, young people, adults, the over 50s, the over 70s, and pregnant or lactating women. We also provide specific recommendations for vegetarians. Reference diets are derived in two steps: 1. The Optimeal optimization model, was used to calculate a dietary pattern for each target group that: - complies with the Dutch dietary guidelines and with the Health Council's dietary reference values. The calculation of an adult's energy requirement was based on the requirements of individuals with an inactive lifestyle. The physical activity levels (PAL) used were 1.4 for women and 1.5 for men. Because an individual's energy requirement is also influenced by their height and weight, we used the most recent data for these parameters (Public Health Monitor 2009-2010).18 The corresponding BMI values are 23.2 kg/m2 for men and 22.4 kg/m2 for women. - does not supply too many nutrients that have an adverse effect on health. - corresponds with the different target groups' customary dietary pattern. One of the aims here is that consumers must be able to relate to the amounts and combinations of foods that are being recommended. This is the basic principle of food- based dietary guidelines, such as the Wheel of Five Guidelines. - considers the composition of the foods consumed by the various target groups. - considers the environmental impact involved, by setting maximum limits for animal products. - takes account of a ratio of foods from inside and outside the Wheel of Five. The Netherlands Nutrition Centre's recommendations relate to food groups both inside and outside the Wheel of Five. The basic principle here is that foods in the Wheel of Five deliver 100% of the essential nutrients. This applies when an average of 85% of the total energy requirement is derived from foods in the Wheel of Five. 2. The Netherlands Nutrition Centre has translated the results of the optimization step into recommended daily allowances of food groups for the various target groups. This translation step took account of the Health Council's recommendations, as well as complying with the dietary reference values. It also made allowance for practical feasibility, sustainability, and comparability between the various target groups (to facilitate clear communication). What does the Wheel of Five not include? - based on specific criteria (excessive amounts of salt, sugar, trans fatty acids, saturated fats, or too little fibre). - Products which, must be replaced by other products, or which must only be consumed in very limited amounts. - Products that do not contribute to a healthy diet, such as sweets and snacks.. *Gonzalez et al. (2020) Meat consumption: Which are the current global risks? A review of recent (2010--2020) evidences. Food Research International 137, 109341 doi: 10.1016/j.foodres.2020.109341.* Livestock industry is also an important contributor to the global climate change, contributing between 12% and 18% to the total GHG emissions Meat important but bad GHG emissions, water footprint, water pollution and water scarcity, and human health. Reviewing the impact of meat production and consumption on global warming and human health. **Meat consumption & dietary habits:** Increase in consumption: in the period 2014--2016 total meat consumption per capita worldwide was 34.1 kg/ year, being almost 60% red meats (pork, sheep and beef). red meat production, especially beef meat, pro-duces more CO 2 emissions than white meat. Production of 1 kg of protein from beef needed 18 times more land, 10 times more water, 9 times more fuel, 12 times more fertilizer, and 10 times more pesticides than the same amount of proteins obtained from kidney beans. **Meat consumption &** human health: Intake of red meat and processed meat increase the risk of cancer, particularly colorectal cancer. Also, for red meat, metabolic disease, higher incidence of diabetes, kidney chronic disease... **Meat consumption & climate change:** have an effect on the meat organoleptic qualities and also on the meat safety livestock production is one of the greatest contributors to the global warming Which diatary lifestyle is most consuming: authors found that meals with a higher environmental impact contain red meat, most results corroborate that meat products, followed by dairy products, are the foodstuffs with a higher environmental impact, which is due to the involvement of various agronomic and zootechnical activities Livestock is contributing between 12% and 18% to the total GHG emissions **Meat consumption & viral infection:** One of the most extended viral diseases acquired through meat consumption is hepatitis E (HEV). Occurs when meats that have not been well cooked, being the main\ reservoirs pigs, wild boars and deers. People infected with HEV are mostly asymptomatic, but some of them can suffer severe or lethal effects. Another is, SARS-CoV from bat meat consumption (Covid 19). The health effects are mainly respiratory, which include coughing, breathing difficulties and fever *Food and Agriculture Organization (2024) Food and Climate Change: Healthy diets for a healthier planet.* **What does food have to do with climate change?** Food needs to be grown and processed, transported, distributed, prepared, consumed, and sometimes disposed of these steps create emission 1/3 global GHG emission is due to food Food-related GHG comes from: - methane from cattle's digestive process, - nitrous oxide from fertilizers used for crop production, - carbon dioxide from cutting down forests for the expansion of farmland, - other agricultural emissions from manure management, rice cultivation, burning of crop residues, and the use of fuel on farms. - Refrigeration, transportation, industrial process like packages, low managed food waste **How can food-related emissions be reduced?** Consumer: - Shift towards plant rich diet -- less animal protein and saturated fats - Cut food waste - Groceries with paper bag Producers: - Improved feeds and feeding techniques  reduce methane from cattle's digestion and gases released by decomposing manur - Smaller herd sizes, with fewer, more productive animals - Better agricultural practices: improved manure and fertilizer management, rotational grazing, and the restoration of degraded lands - Reducing food waste *'Vegan diet massively cuts environmental damage, study shows.' The Guardian, 20 July 2023.* Plant diets lead to 75% less climate-heating emissions, water pollution and land use than meat-rich ones (diets in which more than 100g of meat a day was eaten). Vegan diets also cut the destruction of wildlife by 66% and water use by 54%, the study found. what was eaten was far more important in terms of environmental impacts than where and how it was produced. It also uses 70% of the world's freshwater and causes 80% of river and lake pollution. About 75% of the Earth's land is used by humans, largely for farming, and the destruction of forests is the major cause of the huge losses in biodiversity.