Sustainable nutrition for an active happy life

Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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INC15_001

تاریخ نمایه سازی: 30 دی 1397

Abstract:

Starting in the middle of the 19 Century, with the work of Wilbur Atwater, the science of nutrition has developed and improved the lives of countless millions. Many common illnesses and diseases which plagued populations throughout millennia have been addressed through nutritional science which applied knowledge of vitamins, minerals, macro and micro-nutrients to ameliorate common diseases. The discoveries continue as we are learning about the possibilities of nutritional science in relation to the microbiome and gut flora, as well as the importance of the role of nutrients in the development of epigenetics. While many nutritional scientists are pursuing the agendas of micro and molecular biological interactions with nutrients in order to find out what to eat, others are looking more closely at how to eat. This line of enquiry examines the social and cultural relationship between how we live and what we eat. We already know that foods of high cultural familiarity have increased bioavailability compared to foods which are culturally foreign. But we are also starting to understand other ways in which cultural and social factors interface with good nutrition. For example, there is a strong association between better nutritional health in those cultures which value social eating and shared meal events. Eating together appears to be a very healthy social practice with good nutritional outcomes. Social eating may also address a range of factors which mediate poor and better nutrition for an active happy life, for example loneliness and social isolation which are linked to poor eating habits. Understanding the role of cultural and social factors related to food also improves the opportunities for sustainable nutrition since cultural and social relationships support individual and group food selection. This presentation will examine closely the role of social eating and the opportunities to improve the quality of life through healthy nutrition.

Authors

John Coveney

PhD. Professor, Global Food, Culture and Health, Flinders University, Adelaide,South Australia