Concept of sustainable diet
Koncept održive ishrane
Апстракт
Sustainable nutrition can be characterized as a diet with low environmental
impact that is in accordance with good health, which emphasizes at
the same time the nutritional adequacy of such a diet to achieve the general
health of the population and its ecological acceptability. The impact
of food production and nutrition on the environment occurs in all phases,
from food production to household, but also during the deposition of waste
generated in the production process or in households, and all of these
food-related processes are responsible for emissions of 15-30% of the total
GHGs emission. The results of numerous studies have indicated that transition
towards more sustainable food consumption requires the replacement
of the most animal proteins by plant-derived proteins, because plant-based
food have a lower environmental impact as well as a positive effect on health.
In recent years, great efforts have been made to implement the concept
of sustainability into national... food-based dietary guidelines, which
primarily requires the awareness and support of national regulatory authorities.
Finally, it should be noted that the Republic of Serbia is one of the few
countries in Europe that hasn’t yet developed national food-based dietary
guidelines, moreover it is the leading country in Europe when it comes to the
incidence of the chronic non-communicable diseases. In line with the latest
global requirements, effort is needed in the future to develop a national dietary
guidelines that will have an integrated concept of sustainability.
Održiva ishrana se može pre svega okarakterisati kao ishrana sa malim
uticajem na životnu sredinu koja je u skladu sa dobrim zdravljem, čime
se akcenat stavlja istovremeno i na nutritivnu adekvatnost takve ishrane
za postizanje opšteg zdravlja populacije ali i na njenu ekološku prihvatljivost.
Uticaj proizvodnje hrane, ali i ishrane, na životnu sredinu javlja u svim
segmentima, počev od procesa proizvodnje do domaćinstva, ali i tokom
deponovanja otpada koji takođe nastaje duže celog lanca. Svi ovi procesi
u vezi sa hranom su odgovorni za emisiju čak 15–30% od ukupne emisije gasova sa efektom staklene bašte. Rezultati brojnih istraživanja ukazuju da je ključ koncepta održive ishrane zamena
većeg dela životinjskih proteina proteinima iz biljnih izvora upravo zato što namirnice biljnog porekla imaju manji uticaj
na životnu sredinu, a ujedno imaju i protektivni efekat na zdravlje. Poslednjih godina se ulažu veliki napori da se koncept
održivosti implementira i u nacionalne dijeta...rne vodiče za šta je pre svega potrebna svest i podrška nacionalnih regulatornih
tela. Na kraju treba istaći da je Republika Srbija jedna od retkih zemalja u Evropi koja još uvek nema dijetarni vodič
za pravilnu ishranu, a pri tome je vodeća zemlja u Evropi po broju obolelih od hroničnih nezaraznih bolesti. U skladu sa
najnovijim globalnim zahtevima, potrebno je u budućnosti raditi na razvijanju nacionalnog vodiča koji će imati integrisan
i koncept održivost.
Кључне речи:
sustainability / nutrition / health / enviromentИзвор:
Hrana i ishrana, 2019, 60, 2, 65-Издавач:
- Društvo za ishranu Srbije, Beograd
Институција/група
PharmacyTY - JOUR AU - Ivanović, Nevena AU - Marković, Jovana AU - Maksimović, Zoran AU - Kukić-Marković, Jelena AU - Đorđević, Brižita PY - 2019 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5130 AB - Sustainable nutrition can be characterized as a diet with low environmental impact that is in accordance with good health, which emphasizes at the same time the nutritional adequacy of such a diet to achieve the general health of the population and its ecological acceptability. The impact of food production and nutrition on the environment occurs in all phases, from food production to household, but also during the deposition of waste generated in the production process or in households, and all of these food-related processes are responsible for emissions of 15-30% of the total GHGs emission. The results of numerous studies have indicated that transition towards more sustainable food consumption requires the replacement of the most animal proteins by plant-derived proteins, because plant-based food have a lower environmental impact as well as a positive effect on health. In recent years, great efforts have been made to implement the concept of sustainability into national food-based dietary guidelines, which primarily requires the awareness and support of national regulatory authorities. Finally, it should be noted that the Republic of Serbia is one of the few countries in Europe that hasn’t yet developed national food-based dietary guidelines, moreover it is the leading country in Europe when it comes to the incidence of the chronic non-communicable diseases. In line with the latest global requirements, effort is needed in the future to develop a national dietary guidelines that will have an integrated concept of sustainability. AB - Održiva ishrana se može pre svega okarakterisati kao ishrana sa malim uticajem na životnu sredinu koja je u skladu sa dobrim zdravljem, čime se akcenat stavlja istovremeno i na nutritivnu adekvatnost takve ishrane za postizanje opšteg zdravlja populacije ali i na njenu ekološku prihvatljivost. Uticaj proizvodnje hrane, ali i ishrane, na životnu sredinu javlja u svim segmentima, počev od procesa proizvodnje do domaćinstva, ali i tokom deponovanja otpada koji takođe nastaje duže celog lanca. Svi ovi procesi u vezi sa hranom su odgovorni za emisiju čak 15–30% od ukupne emisije gasova sa efektom staklene bašte. Rezultati brojnih istraživanja ukazuju da je ključ koncepta održive ishrane zamena većeg dela životinjskih proteina proteinima iz biljnih izvora upravo zato što namirnice biljnog porekla imaju manji uticaj na životnu sredinu, a ujedno imaju i protektivni efekat na zdravlje. Poslednjih godina se ulažu veliki napori da se koncept održivosti implementira i u nacionalne dijetarne vodiče za šta je pre svega potrebna svest i podrška nacionalnih regulatornih tela. Na kraju treba istaći da je Republika Srbija jedna od retkih zemalja u Evropi koja još uvek nema dijetarni vodič za pravilnu ishranu, a pri tome je vodeća zemlja u Evropi po broju obolelih od hroničnih nezaraznih bolesti. U skladu sa najnovijim globalnim zahtevima, potrebno je u budućnosti raditi na razvijanju nacionalnog vodiča koji će imati integrisan i koncept održivost. PB - Društvo za ishranu Srbije, Beograd T2 - Hrana i ishrana T1 - Concept of sustainable diet T1 - Koncept održive ishrane VL - 60 VL - 71 IS - 2 SP - 65 DO - 10.5937/hraIsh1902065I ER -
@article{ author = "Ivanović, Nevena and Marković, Jovana and Maksimović, Zoran and Kukić-Marković, Jelena and Đorđević, Brižita", year = "2019", abstract = "Sustainable nutrition can be characterized as a diet with low environmental impact that is in accordance with good health, which emphasizes at the same time the nutritional adequacy of such a diet to achieve the general health of the population and its ecological acceptability. The impact of food production and nutrition on the environment occurs in all phases, from food production to household, but also during the deposition of waste generated in the production process or in households, and all of these food-related processes are responsible for emissions of 15-30% of the total GHGs emission. The results of numerous studies have indicated that transition towards more sustainable food consumption requires the replacement of the most animal proteins by plant-derived proteins, because plant-based food have a lower environmental impact as well as a positive effect on health. In recent years, great efforts have been made to implement the concept of sustainability into national food-based dietary guidelines, which primarily requires the awareness and support of national regulatory authorities. Finally, it should be noted that the Republic of Serbia is one of the few countries in Europe that hasn’t yet developed national food-based dietary guidelines, moreover it is the leading country in Europe when it comes to the incidence of the chronic non-communicable diseases. In line with the latest global requirements, effort is needed in the future to develop a national dietary guidelines that will have an integrated concept of sustainability., Održiva ishrana se može pre svega okarakterisati kao ishrana sa malim uticajem na životnu sredinu koja je u skladu sa dobrim zdravljem, čime se akcenat stavlja istovremeno i na nutritivnu adekvatnost takve ishrane za postizanje opšteg zdravlja populacije ali i na njenu ekološku prihvatljivost. Uticaj proizvodnje hrane, ali i ishrane, na životnu sredinu javlja u svim segmentima, počev od procesa proizvodnje do domaćinstva, ali i tokom deponovanja otpada koji takođe nastaje duže celog lanca. Svi ovi procesi u vezi sa hranom su odgovorni za emisiju čak 15–30% od ukupne emisije gasova sa efektom staklene bašte. Rezultati brojnih istraživanja ukazuju da je ključ koncepta održive ishrane zamena većeg dela životinjskih proteina proteinima iz biljnih izvora upravo zato što namirnice biljnog porekla imaju manji uticaj na životnu sredinu, a ujedno imaju i protektivni efekat na zdravlje. Poslednjih godina se ulažu veliki napori da se koncept održivosti implementira i u nacionalne dijetarne vodiče za šta je pre svega potrebna svest i podrška nacionalnih regulatornih tela. Na kraju treba istaći da je Republika Srbija jedna od retkih zemalja u Evropi koja još uvek nema dijetarni vodič za pravilnu ishranu, a pri tome je vodeća zemlja u Evropi po broju obolelih od hroničnih nezaraznih bolesti. U skladu sa najnovijim globalnim zahtevima, potrebno je u budućnosti raditi na razvijanju nacionalnog vodiča koji će imati integrisan i koncept održivost.", publisher = "Društvo za ishranu Srbije, Beograd", journal = "Hrana i ishrana", title = "Concept of sustainable diet, Koncept održive ishrane", volume = "60, 71", number = "2", pages = "65", doi = "10.5937/hraIsh1902065I" }
Ivanović, N., Marković, J., Maksimović, Z., Kukić-Marković, J.,& Đorđević, B.. (2019). Concept of sustainable diet. in Hrana i ishrana Društvo za ishranu Srbije, Beograd., 60(2), 65. https://doi.org/10.5937/hraIsh1902065I
Ivanović N, Marković J, Maksimović Z, Kukić-Marković J, Đorđević B. Concept of sustainable diet. in Hrana i ishrana. 2019;60(2):65. doi:10.5937/hraIsh1902065I .
Ivanović, Nevena, Marković, Jovana, Maksimović, Zoran, Kukić-Marković, Jelena, Đorđević, Brižita, "Concept of sustainable diet" in Hrana i ishrana, 60, no. 2 (2019):65, https://doi.org/10.5937/hraIsh1902065I . .