Journal of nutrition education
(Feb 1986)
Dietary guidelines for sustainability
| Date of publication | Feb 1986 | ||||||||
| AGRIS Categories | Diet and diet-related diseases; Education | ||||||||
| AGROVOC French terms | Osnutrition; Education; Regime alimentaire; Preference alimentaire; Politique agricole; Conservation; Ressource natur | ||||||||
| AGROVOC Spanish terms | E)nutricion; Educacion; Dieta; Preferencia de alimentos; Politica agricola; Conservacion; Recursos natur | ||||||||
| Language | English | ||||||||
| Notes | 31 references | ||||||||
| Journal Title | Journal of nutrition education | ||||||||
| ISSN | 0022-3182 | ||||||||
| Volume/Issue | v. 18(1) p. 1-5 | ||||||||
| Abstract (English) | A broad-range perspective on the content and implications of nutrition education is presented. The perspective stresses the importance of recognizing effects of food choices on the food supply, global resources (agricultural, economic, natural) and the long-term stability of the food system, as well as on individual nutrition and health. The term "sustainable diets" is proposed to describe recommendations for food choices that support life and health within natural system limits into the foreseeable future. General suggestions are provided to help nutritionists incorporate the sustainability concept into their teachings about food choices. The following "Dietary Guidelines for Americans" are discussed as a framework for addressing issues of sustainability in dietary guidance: 1) Eat a variety of foods, 2) Maintain ideal weight, 3) Avoid too much fat, saturated fat, and cholesterol, 4) Eat foods with adequate starch and fiber, 5) Avoid too much sugar, 6) Avoid too much sodium, 7) Drink alcoholic beverages only in moderation. Learning to view foods as more than just sources of nutrients may guide consumers toward sustainable food choices. A shift to sustainable d0617iets would be an important first step in widespread adoption of a sustainable agriculture policy that promotes the conservation of natural resources and regional self-reliance in food production and consumption.( | ||||||||
Source:Information Systems Division, National Agricultural Library (United States of America)
NAL/USDA
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AGRIS 2013 - FAO of the United Nations | |||||||||
| - | Dietary guidelines in perspective by Harper, A.E. (Apr 1996) in English |
| - | School lunch: a comparison of the fat and cholesterol content with dietary guidelines by Whitaker, R.C.; Wright, J.A.; Finch, A.J.; Deyo, R.A.; Psaty, B.M. (Dec 1993) in English |
| - | Personal compliance of school nutrition directors with the dietary guidelines. by Hall H.C.; Read M.H. (1990) in English |
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