Sürdürülebilir Beslenme Modelleri ve Alternatif Gıda Kaynakları

Year 2025, Volume: 3 Issue: 2, 154 - 180

A. Semra Aksoy

https://doi.org/10.61535/bseusbfd.1537888

Abstract

Sürdürülebilir beslenme, gıdaların yaşam döngüsünü ve çevresel etkilerini değerlendirerek, mevcut ihtiyaçları karşılarken gelecek nesilleri tehlikeye atmadan optimal diyet alımını garanti eder. Düşük sera gazı emisyonları, minimum su ayak izi, verimli enerji ve arazi kullanımı ve azaltılmış gıda israfı ile karakterize edilir. Artan gıda talebi ve iklim değişikliği zorluklarıyla birlikte giderek daha önemli hale gelen sürdürülebilir diyet modelleri arasında Akdeniz Diyeti, İskandinav Diyeti, DASH Diyeti (Hipertansiyonu Durdurmak İçin Diyet Yaklaşımları), Çift Piramit Modeli, Esnek Vejetaryen Diyeti, EAT-Lancet Komisyonu Referans Diyeti ve Vejetaryen ve Vegan diyetleri bulunur. Algler, böcekler ve kültürlenmiş et gibi alternatif protein kaynakları da önemlidir. Algler, okyanus kullanımından dolayı sürdürülebilirlik sunar, ancak metabolik etkileri belirsizdir. Böcekler, verimli ve çevre dostudur, ancak güvenlik değerlendirmeleri gerektirir. Kültürlenmiş et, çevresel faydalar vaat eder, ancak maliyet ve kabul edilebilirlik engelleriyle karşı karşıyadır. Sürdürülebilir beslenme alışkanlıklarını teşvik etmek kolektif bir çaba gerektirir ve gezegenimize ve kendimize karşı ortak bir sorumluluktur.

Keywords

Sürdürülebilirlik, Sürdürülebilir Diyetler, Alternatif Protein Kaynağı, Yenilikçi Gıda Uygulamaları

Sustainable Dietary Patterns and Alternative Food Sources

Abstract

Sustainable nutrition ensures optimal dietary intake by evaluating the life cycle of foods and their environmental impacts, aiming to meet current needs without jeopardizing the ability of future generations to do the same. It is characterized by low greenhouse gas emissions, minimal water footprint, efficient energy and land use, and reduced food waste. Sustainable dietary models, which have become increasingly important in the face of rising food demand and climate change challenges, include the Mediterranean Diet, Nordic Diet, DASH (Dietary Approaches to Stop Hypertension) Diet, Double Pyramid Model, Flexitarian Diet, EAT-Lancet Commission Reference Diet, and Vegetarian and Vegan diets. Alternative protein sources such as algae, insects, and cultured meat are also significant. Algae offer sustainability through ocean use but have unclear metabolic impacts. Insects are efficient and environmentally friendly but require safety assessments. Cultured meat promises environmental benefits but faces cost and acceptance hurdles. Promoting sustainable eating habits requires a collective effort and is a shared responsibility towards our planet and ourselves.

Keywords

Sustainability, Sustainable diets, Alternative protein source, Innovative Food Applications

References

• Abdel-Raouf, N., Al-Homaidan, A. A., & Ibraheem, I. B. (2012). Microalgae and wastewater treatment. Saudi journal of biological sciences, 19(3), 257–275. https://doi.org/10.1016/j.sjbs.2012.04.005
• Abubakar, L. U., Mutie, A. M., & Kenya, E. U. (2012). Characterization of algae oil (oilgae) and its potential as biofuel in Kenya. Journal of Applied Phytotechnology in Environmental Sanitation, 1(3), 147-153.
• Adamsson, V., Reumark, A., Cederholm, T., Vessby, B., Risérus, U., & Johansson, G. (2012). What is a healthy Nordic diet? Foods and nutrients in the NORDIET study. Food and Nutrition Research, 56(1), 18189. https://doi.org/10.3402/fnr.v56i0.18189
• Aguilar, J. G. D. S. (2021). An overview of lipids from insects. Biocatalysis and Agricultural Biotechnology, 33, 101967.
• Akay, G. (2020). Sürdürülebilir beslenme ve çevre ilişkisi hakkında sağlık alanında öğrenim gören üniversite öğrencilerinin bilgi düzeylerinin değerlendirilmesi. Necmettin Erbakan Üniversitesi Sağlık Bilimleri Enstitüsü, Konya.
• Akyıl, S., İlter, I., Koç, M., & Kaymak-Ertekin, F. (2016). Alglerden elde edilen yüksek değerlikli bileşiklerin biyoaktif/biyolojik uygulama alanları. Academic Food Journal/ Akademik Gıda, 14(1), 1-10.
• Aleksandrowicz, L., Green, R., Joy, E. J. M., Smith, P., & Haines, A. (2016). The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: A systematic review. PLOS ONE, 11(11), 1–16. https://doi.org/10.1371/journal.pone.0165797
• Allès, B., Baudry, J., Méjean, C., Touvier, M., Péneau, S., Hercberg, S., & Kesse-Guyot, E. (2017). Comparison of sociodemographic and nutritional characteristics between self-reported vegetarians, vegans, and meat eaters from the NutriNet-Santé study. Nutrients, 9(9), 1023. https://doi.org/10.3390/nu9091023
• Anankware, P. J., Fening, K. O., Osekre, E., & Obeng Ofori, D. (2015). Insects as food and feed: A review. International Journal of Agricultural Research and Reviews, 3(1), 143-151.
• Appleby, P. N., & Key, T. J. (2016). The long-term health of vegetarians and vegans. Proceedings of the Nutrition Society, 75(3), 287–293. https://doi.org/10.1017/S0029665115004334
• Atar, A. (2021). Kurumsal şirket çalışanlarının sürdürülebilir beslenme hakkındaki bilgi, tutum ve davranışlarının değerlendirilmesi (Yayınlanmamış yüksek lisans tezi). İstanbul Medipol Üniversitesi Sağlık Bilimleri Enstitüsü, İstanbul.
• Aydoğan, Z. (2021). Anthropo-entomophagy: Quantitative chemical assessment of some edible arthropods bought from an e-shop. Environmental Science and Pollution Research, 28(12), 15462-15470.
• Bach-Faig, A., Berry, E. M., Lairon, D., Reguant, J., Trichopoulou, A., Dernini, S., & al., E. (2011). Mediterranean diet pyramid today: Science and cultural updates. Public Health Nutrition, 14(12A), 2274–2284. https://doi.org/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. https://doi.org/10.1016/j.clnu.2020.11.035
• Balasubramanian, S., Allen, J. D., Kanıtkar, A., & Boldor, D. (2011). Oil extraction from Scenedesmus obliquus using a continuous microwave system: Design, optimization, and quality characterization. Bioresource Technology, 102, 3396-3403.
• Barbaros, B., & Kabaran, S. (2014). Akdeniz diyeti ve sağlığı koruyucu etkileri. Beslenme ve Diyet Dergisi, 42(2), 140–147.
• Barnard, N. D., Goldman, D. M., Loomis, J. F., Kahleova, H., Levin, S. M., Neabore, S., & Batts, T. C. (2019). Plant-based diets for cardiovascular safety and performance in endurance sports. Nutrients, 11(1), 130-142. https://doi.org/10.3390/nu110100130
• Baş Aksoy, A., & Nehir El, S. (2021). Geleceğin protein kaynağı yenilebilir böcekler. Turkish Journal of Agriculture - Food Science and Technology, 9(5), 887-896.
• Battino, M., Beekwilder, J., Denoyes-Rothan, B., & al., et. (2009). Bioactive compounds in berries relevant to human health. Nutrition Reviews, 67(Suppl. 1), S145–S150.
• Becker, W. (2004). Microalgal culture. In A. Richmond (Ed.), Handbook of microalgal culture: Biotechnology and applied phycology (pp. 312-351). Blackwell.
• Belahsen, R. (2014). Cultural diversity of sustainable diets. Nutrition transition and food sustainability. Proceedings of the Nutrition Society, 73, 385–388. https://doi.org/10.1002/jsfa.6351
• Béné, C., Oosterveer, P., Lamotte, L., Brouwer, I. D., de Haan, S., Prager, S. D., ... & Khoury, C. K. (2019). When food systems meet sustainability – Current narratives and implications for actions. World Development, 120, 399-409. https://doi.org/10.1016/j.worlddev.2018.08.011
• Bere, E. (2007). Wild berries: A good source of omega-3. European Journal of Clinical Nutrition, 61(4), 431–433. https://doi.org/10.1038/sj.ejcn.1602584
• Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical Reviews in Food Science and Nutrition, 57(4), 782-789.
• Bhat, Z. F., Kumar, S., & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248. https://doi.org/10.1016/S2095-3119(14)60887-X
• Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E. D. A., & Bhat, H. F. (2019). Technological, regulatory, and ethical aspects of in vitro meat: A future slaughter-free harvest. Comprehensive Reviews in Food Science and Food Safety, 18(4), 1192-1208. https://doi.org/10.1111/1541-4337.12473
• Braakhuis, A., Cameron Smith, D., Knowles, S., Connor, T., Roy, R., Gillies, N., … & Bermingham, E. (2021). Sustained wellbeing benefits of red meat consumption in a modern flexitarian diet: A study protocol for a 10-week randomised clinical trial. JMIR Research Protocols, 10(12), e30909. https://doi.org/10.2196/30909
• Broekema, R., Tyszler, M., van't Veer, P., Kok, F. J., Martin, A., Lluch, A., & Blonk, H. T. (2020). Future-proof and sustainable healthy diets based on current eating patterns in the Netherlands. The American Journal of Clinical Nutrition, 112(5), 1338-1347. https://doi.org/10.1093/ajcn/nqaa174
• Brytek-Matera, A. (2020). Restrained eating and vegan, vegetarian, and omnivore dietary intakes. Nutrients, 12(7), 21-33. https://doi.org/10.3390/nu12072233
• Bügel, S., Hertwig, J., Kahl, J., Lairon, D., Paoletti, F., & Strassner, C. (2016). The new Nordic diet as a prototype for regional sustainable diets. Sustainable value chains for sustainable food systems, 109.
• Burlingame, B., & Dernini, S. (2011). Sustainable diets: The Mediterranean diet as an example. Public Health Nutrition, 14(12A), 2285–2287. https://doi.org/10.1017/S1368980011002527
• Cabrita, A. R., Maia, M. R., Oliveira, H. M., Sousa-Pinto, I., Almeida, A. A., Pinto, E., ... & Alves, F. J. (2016). Tracing seaweeds as mineral sources for farm-animals. Journal of Applied Phycology, 28(5), 3135-3150. https://doi.org/10.1007/s10811-016-0839-y
• Can, B., Bayram, H. M., & Öztürkcan, S. A. (2021). Çevresel sorunlara karşı çözüm önerileri: Güncel sürdürülebilir beslenme uygulamalarına genel bakış. GIDA, 46(5), 1138-1157. https://doi.org/10.15237/gida.GD21062
• Candoğan, P. D. K., & Özdemir, G. (2021). Sürdürülebilir et üretimi için yenilikçi yaklaşımlar. Gıda, 46(2), 408-427.
• Capinera, J. L. (Ed.). (2010). Insect and wildlife conservation. In Insects and wildlife: Arthropods and their relationships with wild vertebrate animals (pp. 487). Wiley-Blackwell.
• Ceyhun-Sezgin, A., & Ayyıldız, S. (2017). Gastronomi alanında vejetaryen/vegan yaklaşımı: Giresun yöre mutfağının vejetaryen mutfak kapsamında incelenmesi. Siyasi Sosyal ve Kültürel Yönleriyle Türkiye ve Rusya, 1(1), 505–553.
• Ceyhun-Sezgin, A., Eroğlu, F. E., & Şanlıer, N. (2023). Evaluation of sustainable nutrition models. Turkish Journal of Agriculture - Food Science and Technology, 11(3), 603–616. https://doi.org/10.24925/turjaf.v11i3.603-616.5726
• Chai, B. C., van der Voort, J. R., Grofelnik, K., Eliasdottir, H. G., Klöss, I., & Perez-Cueto, F. J. A. (2019). Which diet has the least environmental impact on our planet? A systematic review of vegan, vegetarian and omnivorous diets. Sustainability, 11(15), 4110. https://doi.org/10.3390/su11154110
• Choudhury, D., Tseng, T. W., & Swartz, E. (2020). The business of cultured meat. Trends in Biotechnology, 38(6), 573-577. https://doi.org/10.1016/j.tibtech.2019.12.007
• Chriki, S., & Hocquette, J. F. (2020). The myth of cultured meat: A review. Frontiers in Nutrition, 7, 7. https://doi.org/10.3389/fnut.2020.00007
• CIHEAM/FAO. (2015). Mediterranean food consumption patterns: Diet, environment, society, economy and health. A white paper priority 5. Expo Milan 2015 Feeding Knowledge Programme. Rome: CIHEAM-Bari/FAO.
• Cleveland, D. A., & Gee, Q. (2017). Plant-based diets for mitigating climate change. In F. Mariott (Ed.), Vegetarian and plant-based diets in health and disease prevention (1st ed., pp. 135–156). Elsevier.
• Clune, S., Crossin, E., & Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766–783. https://doi.org/10.1016/j.jclepro.2016.04.082
• Coats, L., Aboul-enein, B. H., Dodge, E., Benajiba, N., Khaled, M. B., Diaf, M., … & Soudi, H. (2020). Perspectives of environmental health promotion and the Mediterranean diet: A thematic narrative synthesis. Journal of Hunger & Environmental Nutrition, 17(1), 85–107. https://doi.org/10.1080/19320248.2020.1777242
• Costa, F. S., Cabral, A. R., Silva, S. L., Silva, M. A., Henrique, W., Mazalli, M. R., Baldi, F. S., Mueller, L. F., Adrielle, M. F., Corte, R. R. P. S., & Pereira, A. S. C. (2020). Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, 161, 107966. https://doi.org/10.1016/j.meatsci.2019.107966
• Dagevos, H. (2014). Flexibility in the frequency of meat consumption: Empirical evidence from the Netherlands. Euro Choices, 13(2), 40–45. https://doi.org/10.1111/1746-692X.12062
• De Lorgeril, J. (1995). Mediterranean diets: Are they environmentally responsible? The American Journal of Clinical Nutrition, 61(Suppl), 1383S–1389S.
• Del-Campo, J. A., Garcia-Gonzalez, M., & Guerrero, M. G. (2007). Outdoor cultivation of microalgae for carotenoid production: Current state and perspectives. Applied Microbiology and Biotechnology, 74(6), 1163–1174.
• Demir, L. S., & Akay, G. (2020). Toplum beslenmesinde sürdürülebilirlik ve çevre. Selçuk Tıp Dergisi, 36(3), 282–287. https://doi.org/10.30733/std.2020.01341
• Demirbas, A., & Demirbas, M. F. (2011). Importance of algae oil as a source of biodiesel. Energy Conversion and Management, 52, 163–170.
• Demirci, M., & Yetim, H. (2021). İnsan gıdası olarak böcek proteinleri tüketimi ve getirdiği sorunlar. Helal ve Etik Araştırmaları Dergisi, 3(2), 11–22. Deniz Şirinyıldız, D., & Yorulmaz, A. (2022). Alternatif ve sürdürülebilir bir gıda kaynağı olarak algler. Toros University Journal of Food Nutrition and Gastronomy, 1(1), 101–117.
• Derbyshire, E. J. (2017). Flexitarian diets and health: A review of the evidence-based literature. Frontiers in Nutrition, 3(55), 1–8. https://doi.org/10.3389/fnut.2016.00055
• Dernini, S., & Berry, E. M. (2015). Mediterranean diet: From a healthy diet to a sustainable dietary pattern. Frontiers in Nutrition, 2, 15.
• Dernini, S., Berry, E. M., Serra-Majem, L., La Vecchia, C., Capone, R., Medina, F. X., et al. (2017). Med Diet 4.0: The Mediterranean diet with four sustainable benefits. Public Health Nutrition, 20(7), 1322–1330.
• Dixon, K. A., Michelsen, M. K., & Carpenter, C. L. (2023). Modern diets and the health of our planet: An investigation into the environmental impacts of food choices. Nutrients, 15(3), 692.
• EAT-Lancet Commission. (n.d.). Food Planet Health. Retrieved 04.04.2024, from https://eatforum.org/eat-lancetcommission/eat-lancet-commission-summary-report/
• Echeverría, G., Tiboni, O., Berkowitz, L., Pinto, V., Samith, B., von Schultzendorff, A., & et al. (2020). Mediterranean lifestyle to promote physical, mental, and environmental health: The case of Chile. International Journal of Environmental Research and Public Health, 17(22), 8482. https://doi.org/10.3390/ijerph17228482
• Eleren, S. Ç., & Öner, B. (2019). Sürdürülebilir ve çevre dostu biyoyakıt hammaddesi: mikroalgler. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 25, 304-319. https://doi.org/10.5505/pajes.2019.01284
• El-Sheekh, M. M., Osman, M. E. H., Dyab, M. A., & Amer, M. S. (2006). Production and characterization of antimicrobial active substance from the Cyanobacterium Nostoc muscorum. Environmental Toxicology and Pharmacology, 21(1), 42–50. https://doi.org/10.1016/j.etap.2005.06.005
• Esteve-Llorens, X., Darriba, C., Moreira, M. T., Feijoo, G., & Gonzalez-Garcia, S. (2019). Towards an environmentally sustainable and healthy Atlantic dietary pattern: Life cycle carbon footprint and nutritional quality. Science of the Total Environment, 646, 704–715. https://doi.org/10.1016/j.scitotenv.2018.07.211
• Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M.-I., Corella, D., Arós, F., … Martínez-González, M. A. (2018). Primary prevention of cardiovascular disease with a Mediterranean diet supplemented with extra-virgin olive oil or nuts. New England Journal of Medicine, 378(25), e34. https://doi.org/10.1056/NEJMoa1800389
• FAO & Bioversity International. (2012). Sustainable diets and biodiversity: Directions and solutions for policy, research and action (B. Burlingame, S. Dernini, & FAO, Eds.). https://doi.org/10.1017/S002081830000607X
• Fernandez-Jover, D., Jimenez, J. A. L., Sanchez-Jerez, P., et al. (2007). Changes in body condition and fatty acid composition of wild Mediterranean horse mackerel (Trachurus mediterraneus, Steindachner, 1868) associated with sea cage fish farms. Marine Environmental Research, 63, 1–18.
• Filippou, C. D., Tsioufis, C. P., Thomopoulos, C. G., Mihas, C. C., Dimitriadis, K. S., Sotiropoulou, L. I., Chrysochoou, C. A., Nihoyannopoulos, P. I., & Tousoulis, D. M. (2020). Dietary approaches to stop hypertension (DASH) diet and blood pressure reduction in adults with and without hypertension: A systematic review and meta-analysis of randomized controlled trials. Advances in Nutrition, 11(5), 1150–1160. https://doi.org/10.1093/advances/nmaa041
• Foley, J. A. (2011). Can we feed the world & sustain the planet? Scientific American, 305(5), 60–65. https://doi.org/10.1038/scientificamerican1111-60
• Food and Agriculture Organization of the United Nations & World Health Organization. (2019). Sustainable healthy diets-Guiding principles. Rome.
• Food and Agriculture Organization of the United Nations. (2010). Report of the Technical Workshop on Biodiversity in Sustainable Diets. FAO: Rome, Italy.
• Food and Agriculture Organization of the United Nations. (2012). Sustainable diets and biodiversity. Rome.
• Food and Agriculture Organization. (FAO). (2009). How to feed the world in 2050. http://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_n_2050.pdf
• Forber, K. J., Rothwell, S. A., Metson, G. S., Jarvie, H. P., & Withers, P. J. A. (2020). Plant-based diets add to the wastewater phosphorus burden. Environmental Research Letters, 15(9), 940–958.
• Forestell, C. A. (2018). Flexitarian diet and weight control: Healthy or risky eating behavior? Frontiers in Nutrition, 5(59), 1–6. https://doi.org/10.3389/fnut.2018.00059
• Friel, S., Dangour, A. D., Garnett, T., Lock, K., Chalabi, Z., Roberts, I., & McMichael, A. J. (2009). Public health benefits of strategies to reduce greenhouse-gas emissions: Food and agriculture. The Lancet, 374, 2016–2025.
• Gahukar, R. T. (2011). Entomophagy and human food security. International Journal of Tropical Insect Science, 31(3), 129-144. https://doi.org/10.1017/S1742758411000137
• Galanakis, C. M. (Ed.). (2019). Sustainable meat production and processing. Academic Press. https://doi.org/10.1016/C2017-0-02230-9
• García-Casal, M. N., Pereira, A. C., Leets, I., Ramírez, J., & Quiroga, M. F. (2007). High iron content and bioavailability in humans from four species of marine algae. The Journal of Nutrition, 137(12), 2691-2695. https://doi.org/10.1093/jn/137.12.2691
• Gencal, A., & Selçuk, G. N. (2024). Alternatif gıda olan yenilebilir böcekler. Gastro-World, 2(2), 16-27.
• Gıda ve Tarım Örgütü (FAO). (2019). Five practical actions towards low-carbon livestock. Roma. Retrieved 14.04.2024. https://www.fao.org/3/ca7089en/ca7089en.pdf
• Godos, J., Castellano, S., & Marranzano, M. (2019). Adherence to a Mediterranean dietary pattern is associated with higher quality of life in a cohort of Italian adults. Nutrients, 11(5). https://doi.org/10.3390/nu11051108
• González-García, S., Esteve-Llorens, X., Moreira, M. T., & Feijoo, G. (2018). Carbon footprint and nutritional quality of different human dietary choices. Science of the Total Environment, 644, 77–94. https://doi.org/10.1016/j.scitotenv.2018.06.291
• Goodland, R., & Anhang, J. (2009). Livestock and climate change: What if the key actors in climate change were pigs, chickens, and cows? World Watch, 22(6), 10–19.
• Gotsis, E., Anagnostis, P., Mariolis, A., Vlachou, A., Katsiki, N., & Karagiannis, A. (2015). Health benefits of the Mediterranean diet: An update of research over the last 5 years. Angiology, 66(4), 304-318. https://doi.org/10.1177/0003319714533601
• Gravel, A., & Doyen, A. (2020). The use of edible insect proteins in food: Challenges and issues related to their functional properties. Innovative Food Science & Emerging Technologies, 59, 102272.
• Guillaumie, L., Boiral, O., Baghdadli, A., & Mercille, G. (2020). Integrating sustainable nutrition into health-related institutions: A systematic review of the literature. Canadian Journal of Public Health, 111, 845-848. https://doi.org/10.17269/s41997-020-00295-4
• Gülsöz, S. (2017). Yirmi yaş ve üzeri bireylerin sürdürülebilir beslenme konusundaki bilgi düzeylerinin ve uygulamalarının değerlendirilmesi. Başkent Üniversitesi, Sağlık Bilimleri Enstitüsü, Ankara.
• Gümüş, A. B. (2020). Üniversite öğrencilerinin günlük besin ögesi alımlarının Akdeniz diyeti kalite indeksi (KIDMED) ile ilişkisi. ADYÜ Sağlık Bilimleri Dergisi, 6(2), 167–173.
• Güneş, E. (2018). Gastronomide güncel konular. Billur Yayınevi. (ss. 281-308).
• Gussow, J. D., & Clancy, K. L. (1986). Dietary guidelines for sustainability. Journal of Nutrition Education, 18(1), 1-5. https://doi.org/10.1016/S0022-3182(86)80255-2
• Halloran, A., Fischer-Møller, M. F., Persson, M., & Skylare, E. (2018). Solutions menu: A Nordic guide to sustainable food policy. Nordic Council of Ministers. Copenhagen, Denmark.
• Hamdan, M. N., Post, M. J., Ramli, M. A., & Mustafa, A. R. (2018). Cultured meat in Islamic perspective. Journal of Religion and Health, 57(6), 2193-2206.
• Helliwell, K. E., Wheeler, G. L., & Smith, A. G. (2013). Widespread decay of vitamin-related pathways: Coincidence or consequence?. Trends in Genetics, 29(8), 469-478. https://doi.org/10.1016/j.tig.2013.03.003
• Helliwell, K. E., Wheeler, G. L., Leptos, K. C., Goldstein, R. E., & Smith, A. G. (2011). Insights into the evolution of vitamin B12 auxotrophy from sequenced algal genomes. Molecular Biology and Evolution, 28(10), 2921-2933. https://doi.org/10.1093/molbev/msr124
• Henning, B. G. (2011). Standing in livestock's 'long shadow': The ethics of eating meat on a small planet. Ethics & the Environment, 16(2), 63-93. https://doi.org/10.2979/ethicsenviro.16.2.63
• Hicks, T. M., Knowles, S. O., & Farouk, M. M. (2018). Global provisioning of red meat for flexitarian diets. Frontiers in Nutrition, 5, 50. https://doi.org/10.3389/fnut.2018.00050
• Hocquette, J. F. (2016). Is in vitro meat the solution for the future? Meat Science, 12, 167-176. https://doi.org/10.1016/j.meatsci.2015.10.026
• Hong, T. K., Shin, D. M., Choi, J., Do, J. T., & Han, S. G. (2021). Current issues and technical advances in cultured meat production: A review. Food Science of Animal Resources, 41(3), 355. https://doi.org/10.5851/kosfa.2021.e14
• Hopwood, C. J., Bleidorn, W., Schwaba, T., & Chen, S. (2020). Health, environmental, and animal rights motives for vegetarian eating. PLoS ONE, 15(4), e0230609. https://doi.org/10.1371/journal.pone.0230609
• Hunt, A., Harrington, D., & Robinson, S. (2014). Vitamin B12 deficiency. BMJ, 349. https://doi.org/10.1136/bmj.g5226
• Huo, R., Du, T., Xu, Y., Xu, W., Chen, X., Sun, K., & Yu, X. (2015). Effects of Mediterranean-style diet on glycemic control, weight loss and cardiovascular risk factors among type 2 diabetes individuals: A meta-analysis. European Journal of Clinical Nutrition, 69(11), 1200–1208. https://doi.org/10.1038/ejcn.2014.243
• Hyland, J., Henchion, M., McCarthy, M., & McCarthy, N. (2017). The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy. Public Health Nutrition, 20, 726–738.
• Ignaczak, A., & Kowalska, H. (2021). Nutritional value of edible insects in relation to consumer acceptance. Postępy Techniki Przetwórstwa Spożywczego, 1, 130-140.
• Ireland, T. (2019). The artificial meat factory – the science of your synthetic supper. Science Focus. Retrieved 21.08.2024.
• Johnston, J. L., Fanzo, J. C., & Cogill, B. (2014). Understanding sustainable diets: A descriptive analysis of the determinants and processes that influence diets and their impact on health, food security, and environmental sustainability. Advances in Nutrition, 5(4), 418-429.
• Kadıoğlu, S., & Sökülmez Kaya, P. (2022). Environmental and healthy nutrition: Sustainable diets (Turkish). Journal of Samsun Health Sciences, 7(1), 29–46. https://doi.org/10.47115/jshs.948593
• Kahleova, H., Petersen, K. F., Shulman, G. I., Alwarith, J., Rembert, E., Tura, A., & Barnard, N. D. (2020). Effect of a low-fat vegan diet on body weight, insulin sensitivity, postprandial metabolism, and intramyocellular and hepatocellular lipid levels in overweight adults: A randomized clinical trial. JAMA Network Open, 3(11).
• Kaldırım, Ş. N., & Keser, A. (2023). Besin kaynağı olarak yenilebilir böcekler. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 10(1), 54-59. https://doi.org/10.34087/cbusbed.1070550
• Kanerva, N., Harald, K., Männistö, S., Kaartinen, N. E., Maukonen, M., Haukkala, A., & Jousilahti, P. (2018). Adherence to the healthy Nordic diet is associated with weight change during 7 years of follow-up. British Journal of Nutrition, 120(1), 101-110.
• Kanerva, N., Kaartinen, N. E., Schwab, U., Lahti-Koski, M., & Männistö, S. (2014). The Baltic Sea Diet Score: A tool for assessing healthy eating in Nordic countries. Public Health Nutrition, 17(8), 1697-1705.
• Kastorini, C. M., Milionis, H. J., Esposito, K., Giugliano, D., Goudevenos, J. A., & Panagiotakos, D. B. (2011). The effect of Mediterranean diet on metabolic syndrome and its components: A meta-analysis of 50 studies and 534,906 individuals. Journal of the American College of Cardiology, 57(11), 1299–1313. https://doi.org/10.1016/j.jacc.2010.09.073
• Kawamura, A., Kajiya, K., Kishi, H., Inagaki, J., Mitarai, M., Oda, H., ... & Kobayashi, S. (2016). Effects of the DASH-JUMP dietary intervention in Japanese participants with high-normal blood pressure and stage 1 hypertension: An open-label single-arm trial. Hypertension Research, 39(11), 777–785. https://doi.org/10.1038/hr.2016.76
• Kling, N. R., Rosentrater, K. A., Lee, D.-C., Brellenthin, A. G., & Lanningham-Foster, L. (2023). Higher adherence to the Dietary Approaches to Stop Hypertension (DASH Diet) is associated with lower greenhouse gases and land use from protein foods. Frontiers in Sustainable Food Systems, 7. https://doi.org/10.3389/fsufs.2023.1145272
• Ko, B. J., Park, K. H., Shin, S., Zaichenko, L., Davis, C. R., Crowell, J. A., & Mantzoros, C. S. (2016). Diet quality and diet patterns in relation to circulating cardiometabolic biomarkers. Clinical Nutrition, 35(2), 484-490.
• Koyuncu, M., & Akgün, H. (2017). Çiftlik hayvanları ve küresel iklim değişikliği arasındaki etkileşim. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 32(1), 151-164.
• Laestadius, L., & Caldwell, M. A. (2015). Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutrition, 18(13), 2457–2467. https://doi.org/10.1017/S1368980015000622
• Laine, J. E., Huybrechts, I., Gunter, M. J., Ferrari, P., Weiderpass, E., Tsilidis, K., ... & Perez-Cornago, A. (2021). Co-benefits from sustainable dietary shifts for population and environmental health: An assessment from a large European cohort study. The Lancet Planetary Health, 5, e786–e796.
• Lange, K. W., & Nakamura, Y. (2021b). Edible insects as future food: Chances and challenges. Journal of Functional Foods, 1(1), 38-46.
• Lange, K., & Nakamura, Y. (2021a). Edible insects as a source of food bioactives and their potential health effects. Journal of Food Bioactives, 14, 4-9.
• Lankinen, M., Uusitupa, M., & Schwab, U. (2019). Nordic diet and inflammation-A review of observational and intervention studies. Nutrients, 11(6), 1369.
• Larsson, S., Virtamo, J., & Wolk, A. (2011). Red meat consumption and risk of stroke in Swedish men. The American Journal of Clinical Nutrition, 94, 417–421.
• Leal, M. C., Munro, M. H., Blunt, J. W., Puga, J., Jesus, B., Calado, R., & Madeıra, C. (2013). Biogeography and biodiscovery hotspots of macroalgal marine natural products. Natural Product Reports, 30, 1380-1390.
• Lynch, H., Johnston, C., & Wharton, C. (2018). Plant-based diets: Considerations for environmental impact, protein quality, and exercise performance. Nutrients, 10(12), 1841.
• Macdiarmid, J. I., Kyle, J., Horgan, G. W., Loe, J., Fyfe, C., Johnstone, A., & McNeill, G. (2012). Sustainable diets for the future: Can we contribute to reducing greenhouse gas emissions by eating a healthy diet? The American Journal of Clinical Nutrition, 96(3), 632-639.
• Magkos, F., Tetens, I., Bügel, S. G., Felby, C., Schacht, S. R., Hill, J. O., Ravussin, E., & Astrup, A. (2020). A perspective on the transition to plant-based diets: A diet change may attenuate climate change, but can it also attenuate obesity and chronic disease risk? Advances in Nutrition, 11(1), 1-9.
• Mateti, T., Laha, A., & Shenoy, P. (2022). Artificial meat industry: Production, methodology, challenges, and future. JOM, 74(9), 3428-3444.
• McClements, D. J. (2020). Future foods: How modern science is transforming the way we eat. Food & Function, 11(3), 1933-1945.
• McEvoy, C. T., Temple, N., & Woodside, J. V. (2012). Vegetarian diets, low-meat diets and health: A review. Public Health Nutrition, 15(12), 2287–2294. https://doi.org/10.1017/S1368980012000936
• Medina-Remón, A., Kirwan, R., Lamuela-Raventós, R. M., & Estruch, R. (2018). Dietary patterns and the risk of obesity, type 2 diabetes mellitus, cardiovascular diseases, asthma, and neurodegenerative diseases. Critical Reviews in Food Science and Nutrition, 58(2), 262–296. https://doi.org/10.1080/10408398.2016.1158690
• Melina, V., Craig, W., & Levin, S. (2016). Position of the Academy of Nutrition and Dietetics: Vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970–1980. https://doi.org/10.1016/j.jand.2016.09.025
• Meyer-Rochow, V. B., Gahukar, R. T., Ghosh, S., & Jung, C. (2021). Chemical composition, nutrient quality and acceptability of edible insects are affected by species, developmental stage, gender, diet, and processing method. Foods, 10(5), 1036. https://doi.org/10.3390/foods10051036
• Micha, R., Wallace, S., & Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary heart disease, stroke and diabetes mellitus: A systematic review and meta-analysis. Circulation, 121, 2271–2283.
• Mishyna, M., Keppler, J. K., & Chen, J. (2021). Techno-Functional Properties of Edible Insect Proteins and Effects of Processing. Current Opinion in Colloid & Interface Science, 56, 101508.
• Mithril, C., Dragsted, L. O., Meyer, C., Blauert, E., Holt, M. K., & Astrup, A. (2012). Guidelines for the new Nordic diet. Public Health Nutrition, 15(10), 1941-1947.
• Mithril, C., Dragsted, L. O., Meyer, C., Tetens, I., Biltoft-Jensen, A., & Astrup, A. (2013). Dietary composition and nutrient content of the New Nordic Diet. Public Health Nutrition, 16(5), 777–785. https://doi.org/10.1017/S1368980012004521
• Mitsuhashi, J. (2017). Edible Insects of the World (1st ed.). CRC Press.
• Monsivais, P., Scarborough, P., Lloyd, T., Mizdrak, A., Luben, R., Mulligan, A. A., et al. (2015). Greater accordance with the Dietary Approaches to Stop Hypertension dietary pattern is associated with lower diet-related greenhouse gas production but higher dietary costs in the United Kingdom. American Journal of Clinical Nutrition, 102, 138–145. https://doi.org/10.3945/ajcn.114.090639
• Muslu, M. (2021). Yapay et (sentetik et-kültür eti), küresel protein gereksinimi için alternatif bir kaynak olabilir mi? In M. Polat et al. (Eds.), 4. Uluslararası Sağlık Bilimleri ve Yaşam Kongresi (pp. 339-348). Burdur: Mehmet Akif Ersoy Üniversitesi.
• Muslu, M. (2022). Sürdürülebilir beslenme ve protein ihtiyacı için alternatif bir kaynak: Sentetik et (kültür eti). Akademik Gıda, 20(2), 189-193. https://doi.org/10.24323/akademik-gida.1149886
• Muslu, M., & Gökçay, G. F. (2020). Sağlığın Desteklenmesi ve Sürdürülebilir Beslenme için Alternatif Bir Kaynak: Alg (Yosunlar). Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi, 2(3), 221-237. https://doi.org/10.46413/boneyusbad.795543
• Nale, Z. (2021). Yenilikçi gıda ürünlerinin geliştirilmesinde alternatif bir kaynak: Mikroalgler. Bayburt Üniversitesi Fen Bilimleri Dergisi, 4(1), 80-90.
• Navarro-Prado, S., Schmidt-RioValle, J., Montero-Alonso, M. A., Fernández-Aparicio, Á., & González-Jiménez, E. (2020). Stricter adherence to Dietary Approaches to Stop Hypertension (DASH) and its association with lower blood pressure, visceral fat, and waist circumference in university students. Nutrients, 12(3), 740. https://doi.org/10.3390/nu12030740
• Ndanuko, R. N., Tapsell, L. C., Charlton, K. E., Neale, E. P., & Batterham, M. J. (2016). Dietary patterns and blood pressure in adults: A systematic review and meta-analysis of randomized controlled trials. Advances in Nutrition, 7(1), 76-89.
• Nordgren, A. (2012). Ethical issues in mitigation of climate change: The option of reducing meat production and consumption. Journal of Agricultural and Environmental Ethics, 25, 563-584.
• Nordic Co-operation. (2021). Nordic nutrition recommendations. Retrieved 04.04.2024, from https://www.norden.org/en
• Nordic Council of Ministers. (2014). Nordic Nutrition Recommendations 2012: Integrating Nutrition and Physical Activity (5th ed.). Copenhagen, Denmark: Nordic Council of Ministers.
• Obeid, C. A., Gubbels, J. S., Jaalouk, D., Kremers, S. P., & Oenema, A. (2022). Adherence to the Mediterranean diet among adults in Mediterranean countries: A systematic literature review. European Journal of Nutrition, 1-18.
• Oghenesuvwe, E. E., & Paul, C. (2019). Edible insects bio-actives as antioxidants: Current status and perspectives. Journal of Traditional and Complementary Medicine, 10(2), 89-102.
• Oğur, S. (2016). Kurutulmuş alglerin besin değeri ve gıda olarak kullanımı. Su Ürünleri Dergisi, 3(1), 67-79.
• Okur, H. C., Onay, T., & Uçar, A. (2023). Alternatif protein kaynağı: Yapay et. BANÜ Sağlık Bilimleri ve Araştırmaları Dergisi, 5(3), 272-281. https://doi.org/10.46413/boneyusbad.1285248
• Olgun, S. N., Manisalı, E., & Çelik, F. (2022). Sürdürülebilir beslenme ve diyet modelleri. BANÜ Sağlık Bilimleri ve Araştırmaları Dergisi, 4(3), 261-271. https://doi.org/10.46413/boneyusbad.1188273
• Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2021). A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite, 159, 105058.
• Oonincx, D. G. A. B., & Finke, M. D. (2021). Nutritional value of insects and ways to manipulate their composition. Journal of Insects as Food and Feed, 7(5), 639-659. https://doi.org/10.3920/JIFF2020.0050
• Orkusz, A. (2021). Edible insects versus meat-Nutritional comparison: Knowledge of their composition is the key to good health. Nutrients, 13(4), 1207.
• Oussalah, A., Levy, J., Berthezène, C., Alpers, D. H., & Guéant, J.-L. (2020). Health outcomes associated with vegetarian diets: An umbrella review of systematic reviews and meta-analyses. Clinical Nutrition, 39(11), 3283-3307. https://doi.org/10.1016/j.clnu.2020.02.037
• Pachauri, R. K. (2008). Global warming: The impact of meat production and consumption on climate change. Intergovernmental Panel on Climate Change Reports, 4(2), 112-127.
• Pachauri, R. K., Allen, M. R., Barros, V. R., Broome, J., Cramer, W., Christ, R., ... & van Ypserle, J. P. (2014). Climate change 2014: Synthesis report. Contribution of Working Groups I, II and III to the fifth assessment report of the Intergovernmental Panel on Climate Change (p. 151). IPCC.
• Pan, A., Sun, Q., Bernstein, A., Schulze, M., Manson, J., Willett, W., & Hu, F. (2011). Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. The American Journal of Clinical Nutrition, 94, 1088–1096.
• Paslakis, G., Richardson, C., Nöhre, M., Brähler, E., Holzapfel, C., Hilbert, A., & de Zwaan, M. (2020). Prevalence and psychopathology of vegetarians and vegans: Results from a representative survey in Germany. Scientific Reports, 10(1), 1-10.
• Paul Abıshek, M., Patel, J., & Prem Rajan, A. (2014). Algae oil: a sustainable renewable fuel of future. Biotechnology Research International.
• PE, Cross A. J., Subar A. F., Krebs-Smith S. M., Park Y., Powell-Wiley T., & Reedy J. (2013). Comparison of 4 established DASH diet indexes: Examining associations of index scores and colorectal cancer. The American Journal of Clinical Nutrition, 98(3), 794-803.
• Pereira, C. M., Nunes, C. F., Zambotti-Villela, L., Streit, N. M., Dias, D., Pinto, E., & Colepicolo, P. (2017). Extraction of sterols in brown macroalgae from Antarctica and their identification by liquid chromatography coupled with tandem mass spectrometry. Journal of Applied Phycology, 29, 751-757.
• Perignon, M., Vieux, F., Soler, L.-G., Masset, G., & Darmon, N. (2017). Improving diet sustainability through evolution of food choices: Review of epidemiological studies on the environmental impact of diets. Nutrition Reviews, 75(1), 2-17. https://doi.org/10.1093/nutrit/nuw043
• Petti, A., Palmieri, B., Vadalà, M., & Laurino, C. (2017). Vegetarianism and veganism: Not only benefits but also gaps. A review. Progress in Nutrition, 19, 229–242.
• Post, M. J. (2014). Cultured beef: Medical technology to produce food. Journal of the Science of Food and Agriculture, 94(6), 1039-1041.
• Post, M. J., & Hocquette, J. F. (2017). New sources of animal proteins: In vitro meat. In New aspects of meat quality (pp. 425–441). https://doi.org/10.1016/B978-0-08-100593-4.00017-5
• Poulsen, S. K., Due, A., Jordy, A. B., Kiens, B., Stark, K. D., Stender, S., & Larsen, T. M. (2014). Health effect of the New Nordic Diet in adults with increased waist circumference: A 6-mo randomized controlled trial. The American Journal of Clinical Nutrition, 99(1), 35-45.
• Poyraz, S. S., & Çiftçi, S. (2022). The effect of the Mediterranean diet and DASH diet on the maintenance and sustainment of blood sugar levels in the elderly (Turkish). Kırşehir Ahi Evran University Journal of Health Sciences, 6(3), 226–235.
• Raja, R., Hemaiswarya, S., Kumar, N. A., Sridhar, S., & Rengasamy, R. (2008). A perspective on the biotechnological potential of microalgae. Critical Reviews in Microbiology, 34, 77–88.
• Ramezani-Jolfaie, N., Mohammadi, M., & Salehi-Abargouei, A. (2019). Effects of a healthy Nordic diet on weight loss in adults: A systematic review and meta-analysis of randomized controlled clinical trials. Eating and Weight Disorders-Studies on Anorexia, Bulimia and Obesity, 25, 1-10.
• Raphaely, T., & Marinova, D. (2014). Flexitarianism: Decarbonising through flexible vegetarianism. Renewable Energy, 67, 90-96.
• Reynolds, C. J., Buckley, J. D., Weinstein, P., & Boland, J. (2014). Are the dietary guidelines for meat, fat, fruit and vegetable consumption appropriate for environmental sustainability? A review of the literature. Nutrients, 6, 2251–2265.
• Rifai, L., & Silver, M. A. (2016). A review of the DASH diet as an optimal dietary plan for symptomatic heart failure. Progress in Cardiovascular Diseases, 58(5), 548-554.
• Rosato, V., Temple, N. J., La Vecchia, C., Castellan, G., Tavani, A., & Guercio, V. (2019). Mediterranean diet and cardiovascular disease: A systematic review and meta-analysis of observational studies. European Journal of Nutrition, 58(1), 173–191. https://doi.org/10.1007/s00394-017-1582-0
• Ruini, L. F., Ciati, R., Pratesi, C. A., Marino, M., Principato, L., & Vannuzzi, E. (2015). Working toward healthy and sustainable diets: The “Double Pyramid Model” developed by the Barilla Center for Food and Nutrition to raise awareness about the environmental and nutritional impact of foods. Frontiers in Nutrition, 2, 9.
• Sáez-Almendros, S., Obrador, B., Bach-Faig, A., & Serra-Majem, L. (2013). Environmental footprints of Mediterranean versus Western dietary patterns: Beyond the health benefits of the Mediterranean diet. Environmental Health: A Global Access Science Source, 12(1), 118. https://doi.org/10.1186/1476-069X-12-118
• Şanlıer, N., & Ertaş, Y. (2018). Vejetaryen mutfak. In F. Nizamlıoğlu (Ed.), Gastronomide Güncel Konular (pp. 133-164).
• Sathasivam, R., Radhakrishnan, R., Hashem, A., & Abd_Allah, E. F. (2018). Microalgae metabolites: A rich source for food and medicine. Saudi Journal of Biological Sciences. https://www.sciencedirect.com/science/article/pii/S1319562X17302784 (Accessed on 02.02.2019).
• Saxe, H. (2014). The New Nordic Diet is an effective tool in environmental protection: it reduces the associated socioeconomic cost of diets. The American Journal of Clinical Nutrition, 99(5), 1117-1125. https://doi.org/10.24925/turjaf.v11i3.603-616.5726
• Scarborough, P., Allender, S., Clarke, D., Wickramasinghe, K., & Rayner, M. (2012). Modelling the health impact of environmentally sustainable dietary scenarios in the UK. European Journal of Clinical Nutrition, 66, 710–715.
• Serra-Majem, L., & Ortiz-Andrellucchi, A. (2018). The Mediterranean diet as an example of food and nutrition sustainability: A multidisciplinary approach. Nutrición Hospitalaria, 35, 96–101.
• Simões-Wüst, A. P., Moltó-Puigmartí, C., Van Dongen, M. C., Dagnelie, P. C., & Thijs, C. (2017). Organic food consumption during pregnancy is associated with different consumer profiles, food patterns and intake: the KOALA Birth Cohort Study. Public Health Nutrition, 20(12), 2134-2144.
• Smetana, S. M., Bornkessel, S., & Heinz, V. (2019). A path from sustainable nutrition to nutritional sustainability of complex food systems. Frontiers in Nutrition, 6, 39-47.
• Spiegel, M., Noordam, M. Y., & Fels-Klerx, H. J. (2013). Safety of novel protein sources (insects, microalgae, seaweed, duckweed, and rapeseed) and legislative aspects for their application in food and feed production. Comprehensive Reviews in Food Science and Food Safety, 12, 662–678.
• Spiker, M., Reinhardt, S., & Bruening, M. (2020). Academy of Nutrition and Dietetics: Revised 2020 standards of professional performance for registered dietitian nutritionists (competent, proficient, and expert) in sustainable, resilient, and healthy food and water systems. Journal of the Academy of Nutrition and Dietetics, 120(9), 1568-1585. https://doi.org/10.1016/j.jand.2020.05.010
• Sriprablom, J., Kitthawee, S., & Suphantharika, M. (2022). Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders. Journal of Food Measurement and Characterization, 16(3), 2181-2190.
• Steinfeld, H., Gerber, P., Wassenaar, T. D., Castel, V., & De Haan, C. (2006). Livestock's long shadow: Environmental issues and options. Food & Agriculture Organization.
• Stork, N. E. (2018). How many species of insects and other terrestrial arthropods are there on Earth? Annual Review of Entomology, 63, 31-45. https://doi.org/10.1146/annurev-ento-020117-043348
• Streit, L. (2022). The Flexitarian Diet: A detailed beginner’s guide. https://www.healthline.com/nutrition/flexitariandiet-guide#sustainabilit (Accessed on 07.05.2024).
• Sürek, E., & Uzun, P. (2020). Geleceğin alternatif protein kaynağı: Yapay et. Akademik Gıda, 18(2), 209-216. https://doi.org/10.24323/akademik-gida.758840
• Tang, C., Yang, D., Liao, H., Sun, H., Liu, C., Wei, L., & Li, F. (2019). Edible insects as a food source: A review. Food Production, Processing and Nutrition, 1(1), 1-13.
• Tekiner, İ. H., Darama, G., Özatila, B., & Yetim, H. (2022). Beslenme ve gıda teknolojisi yönünden yenilebilir böcekler. Academic Platform Journal of Halal Lifestyle, 4(1), 18-29. https://doi.org/10.53569/apjhls.1111684
• The Lancet Commission Report. (2019). The global syndemic of obesity, undernutrition, and climate change. The Lancet, 393, 791-846.
• Tiberius, V., Borning, J., & Seeler, S. (2019). Setting the table for meat consumers: An international Delphi study on in vitro meat. NPJ Science of Food, 3(1), 1-6.
• Tompa, O., Lakner, Z., Oláh, J., Popp, J., & Kiss, A. (2020). Is the sustainable choice a healthy choice?-Water footprint consequence of changing dietary patterns. Nutrients, 12(9), 2578. https://doi.org/10.3390/nu12092578
• Tyszler, M., Kramer, G. F. H., & Blonk, H. (2016). Just eating healthier is not enough: Studying the environmental impact of different diet scenarios for the Netherlands by Linear Programming. International Journal of Life Cycle Assessment, 21, 701–709.
• Ünal Özen, G. (2019). Diyetisyen ve diyetisyen adaylarının sürdürülebilir beslenme konusundaki bilgi ve tutumlarının değerlendirilmesi. (Yayınlanmamış yüksek lisans tezi). Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü, Ankara.
• Ünal, Y., & Arslan, D. (2020). Böcekçil beslenme ve bazı büyük memeli yaban hayvanı türlerinin besin tercihleri. Bilge International Journal of Science and Technology Research, 4(2), 160-170.
• United Nations Educational, Scientific, and Cultural Organization (UNESCO). (2014). Water and energy: Facts and figures. https://unesdoc.unesco.org/ark:/48223/pf0000226961?posInSet=1&queryId=006eba205034-41ec-a084-3c4f1ba1ad6e United Nations. (2016). Sustainable development goals. https://www.un.org/sustainabledevelopment/ (Retrieved 24.04.2024).
• United Nations. (2019). World population prospects 2019 highlights. https://population.un.org/wpp/Publications/Files/WPP2019_Highlights.pdf (accessed 03.09.2021).
• Ünver Alçay, A., Bostan, K., Dinçel, E., & Varlık, C. (2017). Alglerin insan gıdası olarak kullanımı. Aydın Gastronomy Dergisi, 1(1), 47-59.
• Ünver Alçay, A., Sağlam, A., Yalçın, S., & Bostan, K. (2018). Possible protein sources for the future. Akademik Gıda, 16(2), 197-204. https://doi.org/10.24323/akademik-gida.44986
• Uusitupa, M., Hermansen, K., Savolainen, M. J., Schwab, U., Kolehmainen, M., Brader, L., … Åkesson, B. (2013). Effects of an isocaloric healthy Nordic diet on insulin sensitivity, lipid profile and inflammation markers in metabolic syndrome – A randomized study (SYSDIET). Journal of Internal Medicine, 274(1), 52–66. https://doi.org/10.1111/joim.12044
• Van Dooren, C., Marinussen, M., Blonk, H., Aiking, H., & Vellinga, P. (2014). Exploring dietary guidelines based on ecological and nutritional values: A comparison of six dietary patterns. Food Policy, 44, 36-46.
• Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: Future prospects for food and feed security (No. 171). Food and Agriculture Organization of the United Nations.
• Vanacore, D., Messina, G., Lama, S., Bitti, G., Ambrosio, P., Tenore, G., ... & Stiuso, P. (2018). Effect of restriction vegan diet’s on muscle mass, oxidative status, and myocytes differentiation: A pilot study. Journal of Cellular Physiology, 233(12), 9345–9353. https://doi.org/10.1002/jcp.26427
• Vega Mejía, N., Ponce Reyes, R., Martinez, Y., Carrasco, O., & Cerritos, R. (2018). Implications of the western diet for agricultural production, health, and climate change. Frontiers in Sustainable Food Systems, 2(88), 1-5.
• Vergeer, L., Vanderlee, L., White, C. M., Rynard, V. L., & Hammond, D. (2020). Vegetarianism and other eating practices among youth and young adults in major Canadian cities. Public Health Nutrition, 23(4), 609-619.
• Vitale, M., Masulli, M., Calabrese, I., Rivellese, A. A., Bonora, E., Signorini, S., & Sartore, G. (2018). Impact of a Mediterranean dietary pattern and its components on cardiovascular risk factors, glucose control, and body weight in people with type 2 diabetes: A real-life study. Nutrients, 10(8), 1067.
• Vitiello, V., Germani, A., Capuzzo Dolcetta, E., Donini, L. M., & Balzo, V. (2016). The new modern Mediterranean diet Italian pyramid. Annali Di Igiene: Medicina Preventiva e Di Comunità, 28(3), 179–186. https://doi.org/10.7416/ai.2016.2096
• Water Footprint Calculator. (2020). Water use, withdrawal and consumption. https://watercalculator.org/ (Retrieved 14.04.2024).
• Weber, C. L., & Matthews, H. S. (2008). Food-miles and the relative climate impacts of food choices in the United States. Environmental Science & Technology, 42, 3508–3513.
• Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., ... & Murray, C. J. L. (2019). Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4
• Yolcuoğlu, İ. Z., & Kızıltan, G. (2021). Effect of nutrition education on diet quality, sustainable nutrition and eating behaviors among university students. Journal of the American Nutrition Association, 41(7), 713-719. https://doi.org/10.1080/07315724.2021.1955420
• Yüksel, A., & Özkul, E. (2021). Sürdürülebilir diyet modellerinin değerlendirilmesi. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 35(2), 467-481.
• Zhang, G., Zhao, X., Li, X., Du, G., Zhou, J., & Chen, J. (2020). Challenges and possibilities for bio-manufacturing cultured meat. Trends in Food Science and Technology, 97, 443-450.