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Environmental and Healthy Nutrition: Sustainable Diets

Yıl 2022, Cilt: 7 Sayı: 1, 29 - 46, 29.04.2022
https://doi.org/10.47115/jshs.948593

Öz

A part of the world is suffering from hunger, food insecurity, and another part of the world has health problems due to overnutrition. Another problem that affects the world globally is the climate crisis, which is caused by the increase of human-induced greenhouse gas emissions in the atmosphere. One of the most important reasons for these problems is the existence of unsustainable food systems. Food systems put pressure on the environment in terms of climate change, biodiversity, toxic effects, acidification, eutrophication, land use and water use. Existing food systems are increasingly challenged to provide safe, adequate, diversified and nutrient-rich food, due to the constraints of resource scarcity and environmental degradation, and food losses, waste and uneven distribution, as well as unsustainable patterns of production and consumption. Sustainable food systems are systems that ensure food security and nutrition for all without compromising economic, social and environmental fundamentals. With sustainable nutrition and food systems, global greenhouse gas emissions will be reduced and today's resources will be used in the most efficient way without compromising the resources of future generations. The world will move faster towards sustainability as societies prefer diets with low environmental footprint and stop wasting food. The aim of this article is to examine healthy diets across sustainability from multiple perspectives.

Kaynakça

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ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER

Yıl 2022, Cilt: 7 Sayı: 1, 29 - 46, 29.04.2022
https://doi.org/10.47115/jshs.948593

Öz

Dünyanın bir kısmı açlık, gıda güvencesizliği sorunu yaşarken diğer bir kısmı ise aşırı beslenmeye bağlı sağlık sorunlarıyla savaşmaktadır. Küresel olarak dünyayı etkileyen diğer bir sorun ise insan kaynaklı sera gazı emisyonlarının atmosferde artmasıyla meydana gelen iklim krizidir. Bu sorunların en önemli nedenlerinden biri sürdürülemez gıda sistemlerinin varlığıdır. Gıda sistemleri; iklim değişikliği, biyolojik çeşitlilik, toksik etki, asitleşme, ötrofikasyon, arazi kullanımı ve su kullanımı açısından çevre üzerinde bir baskı oluşturmaktadır. Mevcut gıda sistemleri, kaynak kıtlığı ve çevresel bozulmanın getirdiği kısıtlamalar ve gıda kayıpları, israf ve dengesiz dağıtım aynı zamanda sürdürülemez üretim ve tüketim kalıpları nedeniyle güvenli, yeterli, çeşitlendirilmiş ve zengin besin içeriğine sahip gıda sağlama konusunda giderek daha fazla zorlanmaktadır. Sürdürülebilir gıda sistemleri ekonomik, sosyal ve çevresel temellerden ödün vermeden herkes için gıda güvenliğini ve beslenmeyi sağlayan sistemlerdir. Sürdürülebilir beslenme ve gıda sistemleri ile küresel sera gazı emisyon miktarları azaltılacak ve gelecek nesillerin kaynaklarından ödün vermeden günümüz kaynakları en verimli şekilde değerlendirilecektir. Toplumların çeversel ayak izi düşük diyetleri tercih etmesi ve gıda israfına dur demesiyle dünya sürdürülebilirlik yolunda daha hızlı ilerleyecektir. Bu makalenin amacı sürdürülebilirlik genelinde sağlıklı beslenmeyi çok yönlü irdelemektir.

Kaynakça

  • Aleksandrowicz, L., Green, R., Joy, E. J. M., Smith, P. ve 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), e0165797. doi:10.1371/journal.pone.0165797
  • Allès, B., Baudry, J., Méjean, C., Touvier, M., Péneau, S., Hercberg, S. ve 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. doi:10.3390/nu9091023
  • Appleby, P. N. ve Key, T. J. (2016). The long-term health of vegetarians and vegans. Proceedings of the Nutrition Society içinde (C. 75, ss. 287–293). Cambridge University Press. doi:10.1017/S0029665115004334
  • Bach-Faig, A., Berry, E. M., Lairon, D., Reguant, J., Trichopoulou, A., Dernini, S., … Padulosi, S. (2011). Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutrition, 14(12A), 2274–2284. doi:10.1017/S1368980011002515
  • Barbaros, B. ve Kabaran, S. (2014). Akdeniz diyeti ve sağlığı koruyucu eakdeniz diyetitkileri. Beslenme ve Diyet Dergisi, 42(2), 140–147.
  • Barilla Center for Food & Nutrition. (2011). Double Pyramid: Healthy food for people, sustainable food the planet. Parma. http://www.barillacfn.com/uploads/file/72/1277731651_Posi-tionPaper-BarillaCFN_Doppia-Piramide.pdf adresinden erişildi.
  • Baudry, J., Pointereau, P., Seconda, L., Vidal, R., Taupier-Letage, B., Langevin, B., … Kesse-Guyot, E. (2019). Improvement of diet sustainability with increased level of organic food in the diet: findings from the BioNutriNet cohort. The American Journal of Clinical Nutrition, 109(4), 1173–1188. doi:10.1093/ajcn/nqy361
  • Béné, C., Oosterveer, P., Lamotte, L., Brouwer, I. D., de Haan, S., Prager, S. D., … Khoury, C. K. (2019, 1 Ocak). When food systems meet sustainability – Current narratives and implications for actions. World Development. Elsevier Ltd. doi:10.1016/j.worlddev.2018.08.011
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  • Macdiarmid, J. I., Kyle, J., Horgan, G. W., Loe, J., Fyfe, C., Johnstone, A. ve 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. doi:10.3945/ajcn.112.038729
  • Masset, G., Soler, L. G., Vieux, F. ve Darmon, N. (2014). Identifying sustainable foods: The relationship between environmental impact, nutritional quality, and prices of foods representative of the french diet. Journal of the Academy of Nutrition and Dietetics, 114(6), 862–869. doi:10.1016/j.jand.2014.02.002
  • McEvoy, C. T., Temple, N. ve Woodside, J. V. (2012). Vegetarian diets, low-meat diets and health: A review. Public Health Nutrition, 15(12), 2287–2294. doi:10.1017/S1368980012000936
  • Melina, V., Craig, W. ve 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. doi:10.1016/j.jand.2016.09.025
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  • NOAA. (2020). NOAA national centers for environmental information, state of the climate: Global climate report for november 2020. 10 Mayıs 2021 tarihinde https://www.ncdc.noaa.gov/sotc/global/202011/supplemental/page-1 adresinden erişildi.
  • Nordic co-operation. (2014). Nordic Nutrition Recommendations 2012: Integrating nutrition and physical activity (5. bs.). Copenhagen: Nordisk Ministers. doi:10.6027/Nord2014-002
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  • Parry, M., Rosenzweig, C., Iglesias, A., Fischer, G. ve Livermore, M. (1999). Climate change and world food security: A new assessment. Global Environmental Change içinde (C. 9, ss. S51–S67). Elsevier Ltd. doi:10.1016/S0959-3780(99)00018-7
  • Percy, S., Lubchenco, J., Almeida, F., Armsworth, P., Bennett, A., Ebi, K., … Yohe, G. (2005). Ecosystems and Human Well-Being: Opportunities and Challenges for Business and Industry. http://www.alexandrina.org/CSSP/Event/Material/MEA_businessesdocument.353.aspx.pdf adresinden erişildi.
  • Reynolds, C. J., Macdiarmid, J. I., Whybrow, S., Horgan, G. ve Kyle, J. (2015). Greenhouse gas emissions associated with sustainable diets in relation to climate change and health. Proceedings of the Nutrition Society, 74(OCE5), 351. doi:10.1017/s0029665115003985
  • Rigby, D. ve Cáceres, D. (2001). Organic farming and the sustainability of agricultural systems. Agricultural Systems, 68(1), 21–40. doi:10.1016/S0308-521X(00)00060-3
  • Rosato, V., Temple, N. J., La Vecchia, C., Castellan, G., Tavani, A. ve 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. doi:10.1007/s00394-017-1582-0
  • Sáez-Almendros, S., Obrador, B., Bach-Faig, A. ve 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. doi:10.1186/1476-069X-12-118
  • Scoones, I. (2007). Sustainability. Development in Practice, 17(4–5), 589–596. doi:10.1080/09614520701469609
  • Shamsabadi, H., Abedi, M., Ahmad, D. ve Taheri-Rad, A. (2017). Comparison of energy consumption and greenhouse gas emission footprint caused by agricultural products in greenhouses and open field in Iran. Energy Equipment and Systems, 5(2), 157–163. doi:10.22059/ees.2017.25756
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  • T.C. Çevre ve Şehircilik Bakanlığı. (2021b). Birleşmiş Milletler İklim Değişikliği Çerçeve Sözleşmesi ve Türkiye’nin konumu. 11 Mayıs 2021 tarihinde https://web.archive.org/web/20150108071143/http://www.csb.gov.tr/projeler/iklim/index.php?Sayfa=sayfa&Tur=webmenu&Id=12442 adresinden erişildi.
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  • T.C. Dışişleri Bakanlığı. (2021). Paris Anlaşması. 11 Mayıs 2021 tarihinde https://www.mfa.gov.tr/paris-anlasmasi.tr.mfa adresinden erişildi.
  • T.C. Orman ve Su iİşleri Bakanlığı ve Meteoroloji Genel Müdürlüğü. (2015). Yeni senaryolar ile Türkiye iklim projeksiyonları ve iklim değişikliği. Ankara.
  • T.C. Ticaret Bakanlığı. (2018). Türki̇ye İsraf Raporu. Ankara. www.ticaret.gov.tr adresinden erişildi. TBSA. (2017). Türkiye Beslenme ve Sağlık Araştırması. Ankara. http://library1.nida.ac.th/termpaper6/sd/2554/19755.pdf adresinden erişildi.
  • Tilman, D. ve Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515(7528), 518–522. doi:10.1038/nature13959
  • Treu, H., Nordborg, M., Cederberg, C., Heuer, T., Claupein, E., Hoffmann, H. ve Berndes, G. (2017). Carbon footprints and land use of conventional and organic diets in Germany. Journal of Cleaner Production, 161, 127–142. doi:10.1016/j.jclepro.2017.05.041
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  • 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. doi:10.1016/S0140-6736(18)31788-4
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  • Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., … Whittington, F. M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78(4), 343–358. doi:10.1016/j.meatsci.2007.07.019
Toplam 80 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlık Kurumları Yönetimi
Bölüm Derleme
Yazarlar

Semiha Kadıoğlu 0000-0003-3621-5057

Pınar Sökülmez Kaya 0000-0003-4865-4268

Erken Görünüm Tarihi 28 Nisan 2022
Yayımlanma Tarihi 29 Nisan 2022
Gönderilme Tarihi 8 Haziran 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 7 Sayı: 1

Kaynak Göster

APA Kadıoğlu, S., & Sökülmez Kaya, P. (2022). ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER. Samsun Sağlık Bilimleri Dergisi, 7(1), 29-46. https://doi.org/10.47115/jshs.948593
AMA Kadıoğlu S, Sökülmez Kaya P. ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER. JSHS. Nisan 2022;7(1):29-46. doi:10.47115/jshs.948593
Chicago Kadıoğlu, Semiha, ve Pınar Sökülmez Kaya. “ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER”. Samsun Sağlık Bilimleri Dergisi 7, sy. 1 (Nisan 2022): 29-46. https://doi.org/10.47115/jshs.948593.
EndNote Kadıoğlu S, Sökülmez Kaya P (01 Nisan 2022) ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER. Samsun Sağlık Bilimleri Dergisi 7 1 29–46.
IEEE S. Kadıoğlu ve P. Sökülmez Kaya, “ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER”, JSHS, c. 7, sy. 1, ss. 29–46, 2022, doi: 10.47115/jshs.948593.
ISNAD Kadıoğlu, Semiha - Sökülmez Kaya, Pınar. “ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER”. Samsun Sağlık Bilimleri Dergisi 7/1 (Nisan 2022), 29-46. https://doi.org/10.47115/jshs.948593.
JAMA Kadıoğlu S, Sökülmez Kaya P. ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER. JSHS. 2022;7:29–46.
MLA Kadıoğlu, Semiha ve Pınar Sökülmez Kaya. “ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER”. Samsun Sağlık Bilimleri Dergisi, c. 7, sy. 1, 2022, ss. 29-46, doi:10.47115/jshs.948593.
Vancouver Kadıoğlu S, Sökülmez Kaya P. ÇEVRESEL VE SAĞLIKLI BESLENME: SÜRDÜRÜLEBİLİR DİYETLER. JSHS. 2022;7(1):29-46.

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