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Masset G, et al. J Acad Nutr Diet . 2014;114(6). PowerPoint Presentation
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Masset G, et al. J Acad Nutr Diet . 2014;114(6).

Masset G, et al. J Acad Nutr Diet . 2014;114(6).

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Masset G, et al. J Acad Nutr Diet . 2014;114(6).

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  1. RESEARCH Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet Gabriel Masset, PhD; Louis-Georges Soler, PhD; Florent Vieux, PhD; Nicole Darmon, PhD Masset G, et al. J Acad Nutr Diet. 2014;114(6).

  2. RESEARCH Figure 1: Medians and interquartile range for greenhouse gas emissions (GHGE) and prices, across food groups (dashed lines represent the overall median) Ruminant meats: very low variability Masset G, et al. J Acad Nutr Diet. 2014;114(6).

  3. RESEARCH Identification of “Sustainable foods” across food groups • Sustainable foods were identified as those meeting three sustainability criteria: • Greenhouse gas emissions < overall median • SAIN:LIM > overall median • Price (per kg or per kcal) < overall median Masset G, et al. J Acad Nutr Diet. 2014;114(6).

  4. RESEARCH Sustainability criteria across food groups Median, overall median across all foods; GHGE, Greenhouse gas emissions; SAIN:LIM, indicator of nutritional quality for foods, based on the SAIN:LIM nutrient profile model Sustainable foods were identified as those meeting the three sustainability criteria (using either price/kg or /kcal) Masset G, et al. J Acad Nutr Diet. 2014;114(6).