Exploring the environment-nutrition-obesity effects associated with food consumption in different groups in China

Evaluation of oncology-related healthcare professionals' knowledge and practices on sustainable nutrition, Ankara, Turkey

“…In the same study, it was stated that the reason why dietitians recommend reducing meat consumption is related to health rather than environmental impact [22]. In the study conducted by Wang et al [23]in China by using sustainability assessment of food consumption of a group of more than 30,000 people, whose food consumption data and socioeconomic information were obtained from the China Health and Nutrition Survey for the period 1997-2011, although the low-income and low-education group is much more sustainable than the higher income and higher education group, is has been stated that the sustainability of food consumption has decreased significantly over the years in all groups [23]. The sustainable food consumption index score of participants in the operating room and intensive care unit were significantly lower than those in other units.…”

Residual behavior and risk assessment of fluopyram, acetamiprid and chlorantraniliprole used individually or in combination on strawberry

“…Obesity is frequently associated with hypertension, hyperlipidemia, coronary heart disease, and other chronic disorders (Remde et al, 2022). Furthermore, a higher proportion of carbon and nitrogen emissions result from a high fat and oil diet, which is incompatible with the concept of sustainable development (Wang et al, 2022b). Sustainable diets (three indicators: nutrition, environment and health), such as the French dietary guidelines and the Mediterranean diet, which are gaining popularity among huge groups these days (Kesse-Guyot et al, 2020).…”

Do mariculture products offer better environment and nutritional choices compared to land-based protein products in China?

“…Firstly, some mariculture products rely on feed sources from land-based agriculture (Newton and Little, 2018;Little et al, 2018), and the resulting environmental impacts of this cannot be ignored (Froehlich et al, 2018). Secondly, most previous studies treated seafood as a broad category of products to be analyzed together with other food groups (Koehn et al, 2022;Shalders et al, 2022;Wang et al, 2022). Plenty of previous researches have also tended to focus on limited species of mariculture products, mostly fish (Pelletier et al, 2009;Yuan et al, 2017), whilst other species such as shellfish or crustacean are seldom considered (Driscoll et al, 2015;Nanda et al, 2021;Mititelu et al, 2022).…”