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Sürdürülebilir Beslenme ve Diyet Modelleri

Year 2022, Volume: 4 Issue: 3, 261 - 271, 26.12.2022
https://doi.org/10.46413/boneyusbad.1188273

Abstract

Dünyadaki hızlı nüfus artışı, teknolojik gelişmeler ve şehirleşme çevresel yozlaşmaya yol açarak ekolojik dengeyi ciddi bir tehdit altında bırakmıştır. Bu nedenle çevreye karşı daha duyarlı bir tutum geliştirmek adına, uzun yıllar “sürdürülebilirlik” kavramı üzerinde çalışılmıştır. Sürdürülebilirlik ile var olan kaynakların verimli kullanılması ve gelecek nesillerin ihtiyaçlarını karşılamak hedeflenmiştir. Dünyadaki bütün olaylar gibi insan yaşamının merkezinde olan beslenme de sürdürülebilirliğin önemli bir parçasıdır. Besinlerin yaşam döngüsü boyunca oluşturduğu çevresel etkiler “sürdürülebilir beslenme” kavramının ortaya çıkmasına neden olmuştur. Besinlerin tarladan sofraya gelene kadar geçen tüm süreçlerde atmosfere salınan sera gazı emisyonu, su, arazi ve enerji kullanımı, üretim, depolama, paketleme, taşıma gibi aşamalarda meydana gelen atık ve kayıplar sürdürülebilirlik için oldukça önem arz etmektedir. Sürdürülebilir beslenme, bitkisel kaynaklı besinleri içeren meyve, sebze, tam tahıllar, baklagiller, yağlı tohumlar ve zeytinyağı tüketimini öneren, hayvansal gıda, doymuş yağ ve şeker alımını kısıtlayan beslenme modellerini kapsamaktadır. Bu beslenme modellerine Akdeniz, Barilla Çift Piramit, DASH, Yeni Nordik, Vejetaryen, Vegan ve Flexitarian diyet örnek olarak verilebilir. Sürdürülebilir beslenme konusunda atılacak her adım, gıda üretiminde harcanan kaynakların en aza indirilmesini, biyoçeşitliliğin korunmasını, sera gazı emisyonlarının önlenmesini, ambalajlı ve yoğun enerji içeren besinlerin tüketiminin azalmasını ve en önemlisi gıda israfının son bulmasını sağlayacaktır.

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Sustainable Nutrition and Dietary Models

Year 2022, Volume: 4 Issue: 3, 261 - 271, 26.12.2022
https://doi.org/10.46413/boneyusbad.1188273

Abstract

Rapid population growth, technological advances, and urbanization in the world have led to environmental corruption, leaving the ecological balance seriously threatened. This is why for many years the concept of “sustainability” has been studied to develop a more environmentally conscious attitude. It is aimed at the efficient use of resources that exist with sustainability and to meet the needs of future generations. Like all events in the world, diet at the center of human life is an important part of sustainability. The environmental impacts nutrients have created throughout the life cycle have led to the emergence of the concept of “sustainable nutrition”. In all processes that take nutrients from field to table, the emissions of greenhouse gases released into the atmosphere, water, soil energy use, production, storage, packing, transport, and the waste and losses that occur in phases are of great importance to sustainability. Sustainable nutrition covers nutrition models that recommend the consumption of fruits, vegetables, full cereals, legumes, oily seeds and olive oil, which include herbal-based nutrients, and restrict the intake of animal food, saturated fat and sugar. Examples of these diet include Mediterranean, Barilla Double Pyramid, DASH, New Nordic, Vegetarian, Vegan, and Flexitarian dieting. Each step in sustainable nutrition will ensure that the resources spent in food production are minimized, biodiversity is maintained, greenhouse gas emissions are prevented, food consumption is reduced and, most importantly, food waste is ended.

References

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  • Bach-Faig, A., Berry, E. M., Lairon, D., Reguant, J., Trichopoulou, A., Dernini, S., ... Serra-Majem, L. (2011). Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutrition, 14(12A), 2274–2284. doi: 10.1017/S1368980011002515
  • Bakaloudi, D. R., Halloran, A., Rippin, H. L., Oikonomidou, A. C., Dardavesis, T. I., Williams, J., ... Chourdakis, M. (2021). Intake and adequacy of the vegan diet. A systematic review of the evidence. Clinical Nutrition, 40(5), 3503–3521. doi: 10.1016/j.clnu.2020.11.035
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  • Benedetti, I., Biggeri, L., Laureti, T., Secondi, L. (2016). Exploring the Italians’ Food Habits and Tendency towards a Sustainable Diet: The Mediterranean Eating Pattern. Agriculture and Agricultural Science Procedia, 8, 433–440. doi: 10.1016/j.aaspro.2016.02.040
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  • Bilim, İ. (2012). Sürdürülebilir çevre açısından eğitim fakültesi öğrencilerinin çevre okuryazarlık düzeylerinin belirlenmesi. (Yayımlanmamış Yüksek Lisans Tezi). Afyon Kocatepe Üniversitesi Sosyal Bilimler Enstitüsü, Afyonkarahisar.
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There are 70 citations in total.

Details

Primary Language Turkish
Subjects Health Care Administration
Journal Section REVIEW ARTICLE
Authors

Sevde Nur Olgun 0000-0002-4982-5244

Emre Manisalı 0000-0002-7342-4854

Fatma Çelik 0000-0002-7553-8687

Early Pub Date December 26, 2022
Publication Date December 26, 2022
Submission Date October 13, 2022
Acceptance Date November 20, 2022
Published in Issue Year 2022 Volume: 4 Issue: 3

Cite

APA Olgun, S. N., Manisalı, E., & Çelik, F. (2022). Sürdürülebilir Beslenme ve Diyet Modelleri. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri Ve Araştırmaları Dergisi, 4(3), 261-271. https://doi.org/10.46413/boneyusbad.1188273
AMA Olgun SN, Manisalı E, Çelik F. Sürdürülebilir Beslenme ve Diyet Modelleri. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi. December 2022;4(3):261-271. doi:10.46413/boneyusbad.1188273
Chicago Olgun, Sevde Nur, Emre Manisalı, and Fatma Çelik. “Sürdürülebilir Beslenme Ve Diyet Modelleri”. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri Ve Araştırmaları Dergisi 4, no. 3 (December 2022): 261-71. https://doi.org/10.46413/boneyusbad.1188273.
EndNote Olgun SN, Manisalı E, Çelik F (December 1, 2022) Sürdürülebilir Beslenme ve Diyet Modelleri. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi 4 3 261–271.
IEEE S. N. Olgun, E. Manisalı, and F. Çelik, “Sürdürülebilir Beslenme ve Diyet Modelleri”, Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi, vol. 4, no. 3, pp. 261–271, 2022, doi: 10.46413/boneyusbad.1188273.
ISNAD Olgun, Sevde Nur et al. “Sürdürülebilir Beslenme Ve Diyet Modelleri”. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi 4/3 (December 2022), 261-271. https://doi.org/10.46413/boneyusbad.1188273.
JAMA Olgun SN, Manisalı E, Çelik F. Sürdürülebilir Beslenme ve Diyet Modelleri. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi. 2022;4:261–271.
MLA Olgun, Sevde Nur et al. “Sürdürülebilir Beslenme Ve Diyet Modelleri”. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri Ve Araştırmaları Dergisi, vol. 4, no. 3, 2022, pp. 261-7, doi:10.46413/boneyusbad.1188273.
Vancouver Olgun SN, Manisalı E, Çelik F. Sürdürülebilir Beslenme ve Diyet Modelleri. Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi. 2022;4(3):261-7.

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