Nutrition-sensitive food systems: from rhetoric to action

The Lancet ◽  
2013 ◽  
Vol 382 (9890) ◽  
pp. 375-376 ◽  
Author(s):  
Per Pinstrup-Andersen
2021 ◽  
Author(s):  
Suresh Chandra Babu ◽  
Jamshed Looden ◽  
Mehnaz Ajmal ◽  
Abdul Wajid Rana ◽  
Jawid Omar ◽  
...  

2021 ◽  
Author(s):  
Deanna K. Olney ◽  
Aulo Gelli ◽  
Neha Kumar ◽  
Harold Alderman ◽  
Ara Go ◽  
...  

AMBIO ◽  
2021 ◽  
Author(s):  
Abigail Bennett ◽  
Xavier Basurto ◽  
John Virdin ◽  
Xinyan Lin ◽  
Samantha J. Betances ◽  
...  

AbstractThe international development community is off-track from meeting targets for alleviating global malnutrition. Meanwhile, there is growing consensus across scientific disciplines that fish plays a crucial role in food and nutrition security. However, this ‘fish as food’ perspective has yet to translate into policy and development funding priorities. We argue that the traditional framing of fish as a natural resource emphasizes economic development and biodiversity conservation objectives, whereas situating fish within a food systems perspective can lead to innovative policies and investments that promote nutrition-sensitive and socially equitable capture fisheries and aquaculture. This paper highlights four pillars of research needs and policy directions toward this end. Ultimately, recognizing and working to enhance the role of fish in alleviating hunger and malnutrition can provide an additional long-term development incentive, beyond revenue generation and biodiversity conservation, for governments, international development organizations, and society more broadly to invest in the sustainability of capture fisheries and aquaculture.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


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