Sustainable nutrition

Course Description

COURSE CONTENT

The concept of sustainable diets (Mediterranean, plant food based etc.) will be outlined. An overview of the markers utilized to monitor the impact of food chain on environment will be given (water, carbon, nitrogen and ecological footprint). Causes and prevention of food losses and food waste will be outlined considering the impact on environment, economy and health. The relevance of food biodiversity in human nutrition and on the environment will be discussed. Example of Indigenous people’s food systems as model of biodiversity will be examined. The environmental pyramid, its applications and the link with health will be discussed.

LEARNING OUTCOMES

1. Identifying the characteristics of a sustainable dietary pattern;
2. Estimate ecological footprints and developing sustainable menu in dietary assessment studies;
3. Estimate metabolic food waste in human;
4. Estimate adherence to Sustainable Mediterranean habits (Mediterranean score) in population studies.

Lectures

Lectures:10 hours

Seminars: 10 hours

Description of the manner in which direct instruction is conducted: lectures and seminars

Description of the performance of duties:

Attendance on the class, written and presented seminar, written and oral exams

Literature

• 1. International public Body such as FAO, WHO and OMS and from industry (BCFN). Health indicators of sustainable agriculture, food and nutrition security. http://www.who.int/hia/green_economy/indicators_food.pdf
• 2. FAO: Sistainable nutrition security. http://www.fao.org/fileadmin/user_upload/agn/pdf/ME785-E.pdf
• 3. FAO: Dietary guidelines and sustainability. http://www.fao.org/nutrition/education/food-dietary-guidelines/background/sustainable-dietary-guidelines/en/