Barrier analysis for adequate daily fruit and vegetable consumption among low-income residents of Hanoi, Vietnam and Ibadan, Nigeria

Filippo, Amanda De; Meldrum, Gennifer; Samuel, Folake; Tuyet, Mai Truong; Kennedy, Gina; Adeyemi, Olutayo; Phuong, Ngothiha; Wertheim-Heck, Sigrid; Talsma, Elise F.; Shittu, Oluyemisi O.; Thanh, Tran; Huu, Bac Nguyen; Lundy, Mark; Hernández, Ricardo; Hương, Lê Thị; Brauw, Alan de; Brouwer, Inge D.

doi:10.1016/j.gfs.2021.100586

“…Foods are necessary to sustain human growth, development and survival by supplying necessary nutrients to the body including vitamins and minerals to enable it to ward off diseases (De Filippo et al ., 2021). Many people suffer from chronic diseases such as diabetes, high blood pressure and arteritis (Anderson and Durstine, 2019).…”

Section: Health Benefits Of Microgreensmentioning

confidence: 99%

Environmental factors influencing the growth and pathogenicity of microgreens bound for the market: a review

Abaajeh

¹

,

Kingston²,

Harty³

2023

Renew. Agric. Food Syst.

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The world is experiencing a global push toward smart agriculture to help feed the burgeoning population by increasing food security while reducing the carbon footprint of food production. The guidelines for healthy eating have increased globally from five to seven servings of vegetables a day and this had led to the quest for a sustainable form of vegetable production that will reduce the carbon footprint and still provide consumers with the required nutrients. Microgreens contain more nutrients than some mature vegetables and can be cultivated on vertical farms, offering a different approach with the potential to resolve environmental and health challenges. Microgreens are young plantlets grown from the seeds of edible leafy vegetables and are usually eaten raw. They contain high levels of bioactive compounds and can be processed into oils to create valuable cosmetic products. Microgreens have become well-known to chefs and are gaining popularity in upmarket grocery outlets. Consequently, growing microgreens are presenting huge market opportunities worldwide. Their nutritional benefits, easy production methods and short production cycle are some of the reasons they are attractive to growers. The most important factors affecting the growth of microgreens are micro and macro-climates. One challenge to producing microgreens is that the growing environment is ideal for microbial organisms to thrive. As such, microgreens are prone to foodborne pathogens such as E. coli, Listeria and Salmonella. Consequently, the microgreens industry is facing various setbacks including product recalls from Salmonella and Listeria food poisoning outbreaks. In addition, the short shelf-life of microgreens is a serious challenge for getting microgreens to market, this is driving studies in several post-harvest treatments. This review examines the nutrient content and health benefits of microgreens and factors affecting microgreens' growth: temperature, humidity, photoperiod, fertilization, etc. and post-harvest treatments, all of which can potentially impact microbial growth, the phytochemical content and the physical appearance of microgreens bound for the market.

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“…A context-specific analysis showed household preferences and habits were key determinants to support the consumption of fruits and vegetables [ 81 ]. In Hanoi, 80% of families do not meet the recommended daily consumption of fruits and vegetables recommended by the WHO [ 79 ].…”

Section: Case Studiesmentioning

confidence: 99%

“…In Hanoi, 80% of families do not meet the recommended daily consumption of fruits and vegetables recommended by the WHO [ 79 ]. Identified determinants were preferences and health knowledge [ 81 ].…”

Section: Case Studiesmentioning

confidence: 99%

Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets

Ferraboschi

¹

,

Monroy-Gomez

²

,

Gavin-Smith

³

et al. 2022

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Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially in low- and middle-income countries where healthy diets are five times more expensive than starchy staple diets. Food system transformations are urgently required to provide consumers with more affordable and nutritious diets that are capable of meeting social and environmental challenges. In this review, we underline the critical role of innovation within the food system transformation discourse. We aim to define principles for implementing evidence-based and long-term food system innovations that are economically, socially, and environmentally sustainable and, above all, aimed at improving diets and public health. We begin by defining and describing the role of innovation in the transformation of food systems and uncover the major barriers to implementing these innovations. Lastly, we explore case studies that demonstrate successful innovations for healthier diets.

show abstract

“…A context-specific analysis showed household preferences and habits were key determinants to support the consumption of fruits and vegetables [81]. In Hanoi, 80% of families do not meet the recommended daily consumption of fruits and vegetables recommended by the WHO [79].…”

Section: Case Studiesmentioning

confidence: 99%

“…In Hanoi, 80% of families do not meet the recommended daily consumption of fruits and vegetables recommended by the WHO [79]. Identified determinants were preferences and health knowledge [81].…”

Section: Case Studiesmentioning

confidence: 99%

Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets

Ferraboschi

¹

,

Monroy-Gomez

²

,

Gavin-Smith

³

et al. 2022

Komp Nutr Diet

0

View full text Add to dashboard Cite

Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially in low- and middle-income countries where healthy diets are five times more expensive than starchy staple diets. Food system transformations are urgently required to provide consumers with more affordable and nutritious diets that are capable of meeting social and environmental challenges. In this review, we underline the critical role of innovation within the food system transformation discourse. We aim to define principles for implementing evidence-based and long-term food system innovations that are economically, socially, and environmentally sustainable and, above all, aimed at improving diets and public health. We begin by defining and describing the role of innovation in the transformation of food systems and uncover the major barriers to implementing these innovations. Lastly, we explore case studies that demonstrate successful innovations for healthier diets.

show abstract

Barrier analysis for adequate daily fruit and vegetable consumption among low-income residents of Hanoi, Vietnam and Ibadan, Nigeria

Cited by 16 publications

References 72 publications

Environmental factors influencing the growth and pathogenicity of microgreens bound for the market: a review

Environmental factors influencing the growth and pathogenicity of microgreens bound for the market: a review

Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets

Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets

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