{"title":"Key ways to legitimize diet shifts that favor plant instead of animal protein sources","authors":"J. Boer, H. Aiking","doi":"10.4455/EU.2021.033","DOIUrl":"https://doi.org/10.4455/EU.2021.033","url":null,"abstract":"","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"46 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78059364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Renner, Ulrike Arens-Azevêdo, B. Watzl, Margrit Richter, K. Virmani, J. Linseisen
Eine nachhaltige Ernährung (sustainable diets)1 ist wesentlicher Teil einer nachhaltigen Entwicklung. Mit Blick auf die unterschiedlichen Ausgangslagen und Bedingungen der Länder dieser Welt formulierte die Food and Agricul ture Organization of the United Nations (FAO) gemeinsam mit Biodiversity Internation al: „Nachhaltige Ernährung ist eine Ernährung mit geringen Umweltauswirkungen, die zur Ernährungssicherheit und zum gesunden Leben heutiger und künftiger Generationen beiträgt. Nachhaltige Ernährung schützt und respektiert die biologische Vielfalt und die Ökosysteme, ist kulturell akzeptabel, zugänglich, wirtschaftlich fair und erschwinglich, ernährungsphysiologisch angemessen, sicher und gesund und optimiert gleichzeitig die natürlichen und menschlichen Ressourcen“ [8]. Auf europäischer Ebene sind eine nachhaltige Lebensmittelproduktion und Ernährung eingebettet in den sogenannten „Green Deal“, durch den Europa bis 2050 als eine der ersten Regionen zur Klimaneutralität geführt werden soll. In diesem Zusammenhang wurde die zentrale Strategie „Vom Hof auf den Tisch“ („from farm to fork“) konzipiert, um entlang der gesamten Wertschöpfungskette die unterschiedlichen Zieldimensionen einer nachhaltigen Entwicklung umzusetzen [9]. Die Strategie ist eingebunden in die Diskussion zu den planetaren Belastungsgrenzen, so wie sie erstmals von Johann Rockström 2009 aufgezeigt wurden [10–13]. Die planetaren Grenzen bilden auch die Grundlage des UN Reports Path DGE-Positionspapier zur nachhaltigeren Ernährung
{"title":"DGE-Positionspapier zur nachhaltigeren Ernährung","authors":"B. Renner, Ulrike Arens-Azevêdo, B. Watzl, Margrit Richter, K. Virmani, J. Linseisen","doi":"10.4455/EU.2021.030","DOIUrl":"https://doi.org/10.4455/EU.2021.030","url":null,"abstract":"Eine nachhaltige Ernährung (sustainable diets)1 ist wesentlicher Teil einer nachhaltigen Entwicklung. Mit Blick auf die unterschiedlichen Ausgangslagen und Bedingungen der Länder dieser Welt formulierte die Food and Agricul ture Organization of the United Nations (FAO) gemeinsam mit Biodiversity Internation al: „Nachhaltige Ernährung ist eine Ernährung mit geringen Umweltauswirkungen, die zur Ernährungssicherheit und zum gesunden Leben heutiger und künftiger Generationen beiträgt. Nachhaltige Ernährung schützt und respektiert die biologische Vielfalt und die Ökosysteme, ist kulturell akzeptabel, zugänglich, wirtschaftlich fair und erschwinglich, ernährungsphysiologisch angemessen, sicher und gesund und optimiert gleichzeitig die natürlichen und menschlichen Ressourcen“ [8]. Auf europäischer Ebene sind eine nachhaltige Lebensmittelproduktion und Ernährung eingebettet in den sogenannten „Green Deal“, durch den Europa bis 2050 als eine der ersten Regionen zur Klimaneutralität geführt werden soll. In diesem Zusammenhang wurde die zentrale Strategie „Vom Hof auf den Tisch“ („from farm to fork“) konzipiert, um entlang der gesamten Wertschöpfungskette die unterschiedlichen Zieldimensionen einer nachhaltigen Entwicklung umzusetzen [9]. Die Strategie ist eingebunden in die Diskussion zu den planetaren Belastungsgrenzen, so wie sie erstmals von Johann Rockström 2009 aufgezeigt wurden [10–13]. Die planetaren Grenzen bilden auch die Grundlage des UN Reports Path DGE-Positionspapier zur nachhaltigeren Ernährung","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"9 1","pages":"144-154"},"PeriodicalIF":0.5,"publicationDate":"2021-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82782648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Johanna Breilmann, A. Mueller-Stierlin, U. Guehne, R. Kilian, T. Becker, M. Koesters
{"title":"Weight Management in People with severe mental Illness","authors":"Johanna Breilmann, A. Mueller-Stierlin, U. Guehne, R. Kilian, T. Becker, M. Koesters","doi":"10.4455/EU.2020.004","DOIUrl":"https://doi.org/10.4455/EU.2020.004","url":null,"abstract":"","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"16 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78612808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Leonie H. Bogl, Maik H. Wolters, Claudia Börnhorst, Timm Intemann, L. Reisch, W. Ahrens, A. Hebestreit
{"title":"Ernährungsgewohnheiten und Adipositas bei europäischen Kindern: Ergebnisse aus der IDEFICS/I.Family-Kohorte","authors":"Leonie H. Bogl, Maik H. Wolters, Claudia Börnhorst, Timm Intemann, L. Reisch, W. Ahrens, A. Hebestreit","doi":"10.4455/EU.2018.037","DOIUrl":"https://doi.org/10.4455/EU.2018.037","url":null,"abstract":"","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"26 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88499360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Buchholz, A. Kolm, Koen Vanherle, Marleen Adam, Kathrin Kohlenberg-Mueller, Maaike Roemeling-Walters, Daniela Wewerka-Kreimel, Christina Gast, Kaoline Lange, S. Ohlrich-Hahn, S. Rachman-Elbaum, Eline Baete, Renate C. Heine-Bröring, Elisabeth Höld, A. Werkman
Using a Dietetic Care Process (DCP) can lead to improved application of evidence-based guidelines and critical thinking in dietetics. One aim of the project Improvement of Education and Competences in Dietetics (IMPECD) is to develop a unified DCP for international educational purposes. Therefore, a comparison of European DCPs was needed.A concise literature search and semi-structured interviews with experts representing the full EFAD (European Federation of the Associations of Dietitians) member states were conducted from June to October 2017.16 out of 23 EFAD member states responded (70%) from which 13 indicated to use a DCP. Eight different DCPs were found, with four to six core steps and three graphical representations. In one country the use of a dietetic process is indicated by law. The DCPs have more similarities than differences as they follow the same principles. Differences in language or form may not limit the improvement in collaboration and international exchange in dietetic practice. These results provide a good basis for the development of a unified DCP for educational purposes.
{"title":"Process models in dietetic care: a comparison between models in Europe","authors":"D. Buchholz, A. Kolm, Koen Vanherle, Marleen Adam, Kathrin Kohlenberg-Mueller, Maaike Roemeling-Walters, Daniela Wewerka-Kreimel, Christina Gast, Kaoline Lange, S. Ohlrich-Hahn, S. Rachman-Elbaum, Eline Baete, Renate C. Heine-Bröring, Elisabeth Höld, A. Werkman","doi":"10.4455/EU.2018.034","DOIUrl":"https://doi.org/10.4455/EU.2018.034","url":null,"abstract":"Using a Dietetic Care Process (DCP) can lead to improved application of evidence-based guidelines and critical thinking in dietetics. One aim of the project Improvement of Education and Competences in Dietetics (IMPECD) is to develop a unified DCP for international educational purposes. Therefore, a comparison of European DCPs was needed.A concise literature search and semi-structured interviews with experts representing the full EFAD (European Federation of the Associations of Dietitians) member states were conducted from June to October 2017.16 out of 23 EFAD member states responded (70%) from which 13 indicated to use a DCP. Eight different DCPs were found, with four to six core steps and three graphical representations. In one country the use of a dietetic process is indicated by law. The DCPs have more similarities than differences as they follow the same principles. Differences in language or form may not limit the improvement in collaboration and international exchange in dietetic practice. These results provide a good basis for the development of a unified DCP for educational purposes.","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"115 1","pages":"154-163"},"PeriodicalIF":0.5,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77143589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"In-vitro-Fleisch: Eine Lösung der Probleme der Fleischproduktion und des Fleischkonsums?","authors":"Silvia Woll, I. Böhm","doi":"10.4455/eu.2018.003","DOIUrl":"https://doi.org/10.4455/eu.2018.003","url":null,"abstract":"","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"10 1","pages":"12"},"PeriodicalIF":0.5,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74313645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The production of animal protein is linked to high resource consumption, requiring a lot of agricultural land, water and energy. Traditional livestock farming and meat production are also morally questionable. Interest in alternative protein sources which can be produced using fewer resources has rapidly increased in recent years. Due to a report by the FAO [1] and the commitment of individual scientists, public interest in insects as an alternative protein source has increased. Insects can be a source of high-quality protein (i.e. source of essential amino acids, vitamins and minerals) depending on the species, stage of development and diet [2]. In comparison to some meat products they also have lower concentrations of cholesterol alongside a favorable n-3/n-6-fatty acid ratio [3–5]. Another advantage of insects is that their production is comparatively environmentally-friendly. A recently published comparison of the environmental impact of different meat alternatives demonstrated that insect and soya flour based alternatives have the lowest environmental impact, that milk and gluten-based alternatives have a moderate impact and that cultured meat or myco-, i.e. mushroom based, analogues (e.g. QuornTM) have the highest impact [6]. Approx. 2,000 species of edible insects have been identified globally to date [7]. In many cultural spheres, e.g. in East Asia, Africa and South America, they are harvested from the wild and are part of the traditional diet [1]. In contrast, in Western countries they tend to trigger disgust rather than a desire to eat. The present article gives an overview of the current data available on the subject of the perception and acceptance of insects as food from a consumer perspective. Abstract
{"title":"Insects as food: perception and acceptance","authors":"C. Hartmann, M. Siegrist","doi":"10.4455/EU.2017.010","DOIUrl":"https://doi.org/10.4455/EU.2017.010","url":null,"abstract":"The production of animal protein is linked to high resource consumption, requiring a lot of agricultural land, water and energy. Traditional livestock farming and meat production are also morally questionable. Interest in alternative protein sources which can be produced using fewer resources has rapidly increased in recent years. Due to a report by the FAO [1] and the commitment of individual scientists, public interest in insects as an alternative protein source has increased. Insects can be a source of high-quality protein (i.e. source of essential amino acids, vitamins and minerals) depending on the species, stage of development and diet [2]. In comparison to some meat products they also have lower concentrations of cholesterol alongside a favorable n-3/n-6-fatty acid ratio [3–5]. Another advantage of insects is that their production is comparatively environmentally-friendly. A recently published comparison of the environmental impact of different meat alternatives demonstrated that insect and soya flour based alternatives have the lowest environmental impact, that milk and gluten-based alternatives have a moderate impact and that cultured meat or myco-, i.e. mushroom based, analogues (e.g. QuornTM) have the highest impact [6]. Approx. 2,000 species of edible insects have been identified globally to date [7]. In many cultural spheres, e.g. in East Asia, Africa and South America, they are harvested from the wild and are part of the traditional diet [1]. In contrast, in Western countries they tend to trigger disgust rather than a desire to eat. The present article gives an overview of the current data available on the subject of the perception and acceptance of insects as food from a consumer perspective. Abstract","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"114 1","pages":"44-50"},"PeriodicalIF":0.5,"publicationDate":"2017-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85829525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ketogene oder kohlenhydratarme Diäten existieren mittlerweile in mehreren Varianten und unter verschiedenen Bezeichnungen. Ihre Gemeinsamkeiten sind, dass sie sich im Vergleich zu den nationalen Empfehlungen für die Nährstoffzufuhr der Deutschen Gesellschaft für Ernährung (DGE) durch einen hohen Fettanteil bei gleichzeitig geringem Kohlenhydratanteil von meistens unter 70 g täglich auszeichnen [1– 5]. Durchgeführt unter enger Begleitung eines gut geschulten interdisziplinären Teams ist die ketogene Diät eine wirksame nicht-pharmakologische Therapieoption für Patienten mit GLUT1-Defekt, Pyruvat-Dehydrogenase-Mangel und bei Kindern mit therapierefraktärer Epilepsie, bei denen bereits mindestens zwei klinische Versuche mit antiepileptischen DOI: 10.4455/eu.2017.036
{"title":"Stellungnahme zu ketogenen und kohlenhydratarmen Diäten bei Menschen mit Krebs","authors":"N. Erickson, D. Buchholz, J. Hübner","doi":"10.4455/EU.201Z036","DOIUrl":"https://doi.org/10.4455/EU.201Z036","url":null,"abstract":"Ketogene oder kohlenhydratarme Diäten existieren mittlerweile in mehreren Varianten und unter verschiedenen Bezeichnungen. Ihre Gemeinsamkeiten sind, dass sie sich im Vergleich zu den nationalen Empfehlungen für die Nährstoffzufuhr der Deutschen Gesellschaft für Ernährung (DGE) durch einen hohen Fettanteil bei gleichzeitig geringem Kohlenhydratanteil von meistens unter 70 g täglich auszeichnen [1– 5]. Durchgeführt unter enger Begleitung eines gut geschulten interdisziplinären Teams ist die ketogene Diät eine wirksame nicht-pharmakologische Therapieoption für Patienten mit GLUT1-Defekt, Pyruvat-Dehydrogenase-Mangel und bei Kindern mit therapierefraktärer Epilepsie, bei denen bereits mindestens zwei klinische Versuche mit antiepileptischen DOI: 10.4455/eu.2017.036","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"43 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74096250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anna Rohde, S. Lorkowski, Christine Daczynski, C. Brombach
The rapid development in the performance of smartphones has led to a widespread growth in software applications, or apps for short [2, 3]. These also include food and nutrition apps (hereinafter referred to as food apps), such as e.g. food tracking apps. These apps are similar to weight logs; they record eating behavior and generate visual feedback (actual vs. target) about e.g. energy and nutrients [4]. However, most of the available food apps are not scientifically evaluated [2, 4, 5–9]; functions and data quality may vary significantly [4]. In view of the population’s affinity to technology-based tools, food apps could represent an appropriate intervention strategy to trigger changes in lifestyle and eating behavior [5, 10–13]. The competence cluster nutriCARD aims to develop a food app for adolescents and young adults which will positively influence eating behavior. This qualitative study was carried out in order to determine reasons for (non-) use of food apps [14] early on in the development process, focusing on the following area of interest: From the perspective of young adults, which factors must a food app incorporate in order to be used in the long-term?
{"title":"Dietary mobile apps - acceptance among young adults : a qualitative study","authors":"Anna Rohde, S. Lorkowski, Christine Daczynski, C. Brombach","doi":"10.4455/EU.2017.007","DOIUrl":"https://doi.org/10.4455/EU.2017.007","url":null,"abstract":"The rapid development in the performance of smartphones has led to a widespread growth in software applications, or apps for short [2, 3]. These also include food and nutrition apps (hereinafter referred to as food apps), such as e.g. food tracking apps. These apps are similar to weight logs; they record eating behavior and generate visual feedback (actual vs. target) about e.g. energy and nutrients [4]. However, most of the available food apps are not scientifically evaluated [2, 4, 5–9]; functions and data quality may vary significantly [4]. In view of the population’s affinity to technology-based tools, food apps could represent an appropriate intervention strategy to trigger changes in lifestyle and eating behavior [5, 10–13]. The competence cluster nutriCARD aims to develop a food app for adolescents and young adults which will positively influence eating behavior. This qualitative study was carried out in order to determine reasons for (non-) use of food apps [14] early on in the development process, focusing on the following area of interest: From the perspective of young adults, which factors must a food app incorporate in order to be used in the long-term?","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"38 1","pages":"36-43"},"PeriodicalIF":0.5,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78363077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In recent years, the vegan diet has become more popular in Germany. So far, there is no reliable data on the exact number of vegan consumers in Germany. According to estimates from 2015, the percentage of vegans among the German population accounted for 1% [1, 2]. Although the exact number of vegans living in Germany cannot be quantified, the trend towards vegan food can also be observed in other areas of society such as the cookbook market, the gastronomic sector and on trade fairs. Whilst there were 67 vegan/ vegetarian cookbooks published in 41 publishing houses in 2010, already in the first three months of 2014 there were 135 vegan/vegetarian cookbooks in 71 publishing houses [3]. According to figures from the Vegetarierbund Deutschland e. V. (VEBU; German Vegetarian Union) in 2013, 75 vegan gastronomic undertakings were counted in medium-sized and big cities in Germany. In January 2015, 122 vegan gastronomic undertakings were listed [4]. In addition, in 2015 there was a variety of seven well-frequented trade fairs exclusively on vegan products [5]. In the meanwhile, also the German Nutrition Society (DGE) has published a position paper on the topic of vegan diet [6].
{"title":"Vegan Foods: Labelling Practice","authors":"M. Gerke, M. Janssen","doi":"10.4455/EU.2017.011","DOIUrl":"https://doi.org/10.4455/EU.2017.011","url":null,"abstract":"In recent years, the vegan diet has become more popular in Germany. So far, there is no reliable data on the exact number of vegan consumers in Germany. According to estimates from 2015, the percentage of vegans among the German population accounted for 1% [1, 2]. Although the exact number of vegans living in Germany cannot be quantified, the trend towards vegan food can also be observed in other areas of society such as the cookbook market, the gastronomic sector and on trade fairs. Whilst there were 67 vegan/ vegetarian cookbooks published in 41 publishing houses in 2010, already in the first three months of 2014 there were 135 vegan/vegetarian cookbooks in 71 publishing houses [3]. According to figures from the Vegetarierbund Deutschland e. V. (VEBU; German Vegetarian Union) in 2013, 75 vegan gastronomic undertakings were counted in medium-sized and big cities in Germany. In January 2015, 122 vegan gastronomic undertakings were listed [4]. In addition, in 2015 there was a variety of seven well-frequented trade fairs exclusively on vegan products [5]. In the meanwhile, also the German Nutrition Society (DGE) has published a position paper on the topic of vegan diet [6].","PeriodicalId":50502,"journal":{"name":"Ernahrungs Umschau","volume":"1 1","pages":"51-57"},"PeriodicalIF":0.5,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89162616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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