Balanced Diet Percentages – Soil Respiration Characteristics and Effects of Apple Orchards in Different Areas of the Loess Valley of Shaanxi Province
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Balanced Diet Percentages
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Center for Functional Environment-Human and Planetary Sciences, Faculty of Life Sciences, Faculty of Science and Technology, University of Coimbra, 3000-456 Coimbra, Portugal
State Of Healthy Eating In America
CAPP, Institute for Public Administration and Public Policy, Instituto Superior de Ciências Sociais e Políticas, Universidade de Lisboa, 1300-663 Lisbon, Portugal
Received: March 10, 2021 / Revised: April 16, 2021 / Accepted: April 20, 2021 / Published: April 24, 2021
This article discusses the role of the emerging food community in healthy eating, storage and distribution of fresh or freshly cooked food to poor families. To determine the nutritional risk factors of the food served by our research group, according to Portuguese food regulations, we measured all food contamination in three measurement sessions over four months. The results show that foods grown can contribute to a balanced diet in terms of “potatoes, grains and cereals”, “vegetables”, “meat, fish, seafood and eggs” and “fruit”, according to the Portuguese food industry in Portugal. compared to the general population of Portugal. The innovation of this study is to examine the role of the total diet of the population in difficult conditions, of sensitive foods such as fast cooking, in traditional restaurants, cafes, bakeries and hotels, or generally fresh (fruits and vegetables) services (food aid) aspiring food aid organizations.
As the world continues to use up natural resources beyond repair, food recovery and distribution initiatives offer an opportunity to build a better future. Food distribution programs aim to address food shortages and food waste.
What Exactly Is A Balanced Meal?
The US Environmental Protection Agency (EPA) has published on its website, the Food Recovery Framework (Figure 1), which prioritizes actions to prevent and address food waste. The program is organized in the form of a variable triangle divided into levels, where the top method corresponds to the prevention of food waste and the second best method, called “Feeding the Hungry”, is equivalent to donating surplus food to the food bank, to the kitchen and to the cabin. Food waste is a reservoir of carbohydrates, proteins, lipids and other organic and inorganic macro- and micronutrients, which can be considered as a source of substances in the food industry, feed industry or chemical industry [1] such as food and fragrances, antioxidants, food additives and nutrients. However, the industrial pumping method requires knowledge – and is time, material, energy and labor intensive [2]. For this reason, being an environmentally unsustainable way of cycling, whether for low-income people or not [3, 4, 5], is mentioned in the fourth food category called “Industrial use”.
Food aid meets many of the 17 Sustainable Development Goals (SDGs) in the current 2030 Agenda [7, 8], which are designed by UN member states to stimulate a network of partners, united around the same goal. Food aid and distribution help feed low-income communities (SDG 2) and reduce greenhouse gas (GHG) emissions (SDG 13), land use, energy and water used in food production [9]. A food promotion program avoids the need to provide large quantities of food to feed a reduced population while avoiding the environmental and economic costs of managing food returned as waste. SDG 12, sustainable use and production are related to the use of resources that do not compromise the needs of the future, and therefore the recovery and distribution of food is well suited to this goal.
Along with environmental and economic savings, social benefits can be provided when food distribution programs are implemented, leading to sustainable cities and communities [10]. In fact, most food distribution projects are based on community solutions based on innovative non-governmental organizations to reduce malnutrition, using surplus food as a resource (SDG 9). When basic needs such as housing and adequate nutrition are met, it can be said that the conditions are set for economic growth and economic sustainability of poor communities, which includes food distribution activities as a change in local activities that contribute to the realization of SDG 8.
Several studies have been conducted to determine the adequacy of whole foods, from grocery bags, soup kitchens, and pantries, to low-income populations in the United States [11, 12, 13], Canada [14, 15], Australia [16] ], Germany [17] , UK donations, even if the nutrition is inadequate, can improve the recipient’s nutrition [23].
How Much Should I Eat? Quantity And Quality
However, none of the studies reported focused on the individual contribution of processed, especially fresh or freshly cooked, foods to the overall diet of low-income groups. Nevertheless, similar studies will be used to compare results, regardless of whether the studies focus on soup kitchens [ 14 , 18 , 19 , 22 ], grocery stores [ 12 , 23 ], or food barriers [ 11 , 15 , 20 ].
The main objective of this study is to evaluate the role of fresh and freshly cooked food stored and distributed to supplement the diets of poor families, according to Portuguese guidelines, using the Refood-Leiria community as a case study. First, we will only look at information classified as food distribution for Portuguese food. Secondly, we will look at all the data, whether it is Portuguese food or not, which will also allow a third assessment based on the diet of the Portuguese population as a whole.
Every year the UN collects and compiles data reported by all its members. The 2020 Sustainable Development Report summarized data showing that before the COVID-19 pandemic, development was uneven and that the world was not on track to achieve the 2030 goals. Table 1 summarizes the situation in 2020 in relation to SDG 2, 8, 9, 12 and 13, which have a direct impact on this paper, show them before and during the COVID-19, as well as the main related issues [24].
Globally, in 2020, SDG achievements have been documented, such as the percentage of children and youth who do not drop out of school, the reduction of many infectious diseases, improved access to clean drinking water and increased representation of women in leadership roles. leadership At the same time, the world was experiencing its worst economic situation since the Great Depression, as many people were suffering from food shortages and the natural environment continued to deteriorate at an alarming rate. In general, in the second quarter to 2020, the UN considered that the changes had not occurred at the necessary speed or scale [24].
The Food Pyramid
An online public data collection was conducted to identify waste recovery and food distribution organizations around the world, and their most common types of projects, activities, management and distribution. In some cases, distribution activities were reported as looking at public websites (for example, World Food Network) and in other cases, when no family websites existed due to the nature of the activity, books such as some gray ones (for example, Collaborative Refrigerator).
Waste recovery and distribution are sustainable, typically bottom-up [ 25 ], food supply practices that provide consumers with otherwise perishable food [ 9 ]. We found that these local practices, which mainly fulfill the goal of providing food to people who need it while reducing the environmental impact of eating healthy food [26, 27], are found worldwide in terms of size , types of organization. and distribution (Table S1 available with identifying families all available online).
In terms of geography, we analyzed waste recovery and distribution strategies in 126 regions/countries across the five countries.
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