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Full-Text Articles in Food Science
Water Footprint And The Impact On Food Production And Environmental Sustainability, Syreeta Morgan, Amir Golmohamadi
Water Footprint And The Impact On Food Production And Environmental Sustainability, Syreeta Morgan, Amir Golmohamadi
Nutrition Student Work
Freshwater is in short supply but the demand for it is constantly growing. Water footprint is used to indicate the amount of fresh water that any given process or activity uses. Growing and processing animal products have a much higher water footprint than crops such as fruits and vegetables. More information and research must be carried out regarding water footprints to improve overall sustainability and use of fresh water. Continuous research on developing policies, and more sustainable habits, must be developed to conserve the current freshwater resources. The objective of this research is preparing a report that can be used …
Low Sugar Oat Products Are More Sustainable, Why Are They Not On The Shelves Of Supermarkets?, Nicole Heth
Low Sugar Oat Products Are More Sustainable, Why Are They Not On The Shelves Of Supermarkets?, Nicole Heth
Nutrition Student Work
Excess sugar in individuals’ diets may lead to weight related health problems such as obesity and diabetes. Sugar in processed foods is used to add sweetness and intensify flavor this is common in products such as oatmeal and granola bars. Reducing the amount of sugar in food products can contribute to all three pillars of sustainability environmental, economic and social. The goal of this report is to show the steps of developing a reduced sugar oatmeal food product up to the point that it is ready for conducting a sensory evaluation. This report and possible presentation at the WCU’s research …
Declining Knowledge On Paper Food Storage And Preparation Household Food Waste And Sustainability, Luke Ramirez-Bryan, Amir Golmohamadi
Declining Knowledge On Paper Food Storage And Preparation Household Food Waste And Sustainability, Luke Ramirez-Bryan, Amir Golmohamadi
Nutrition Student Work
In 2020 in the U.S alone over 40 million tons of food was wasted. Part of this this waste is attributed to discarded fruits and vegetables and equals to 7% of croplands’ yearly production. Reducing food waste can be an important factor in improving environmental and social sustainability. Lack, or inadequate, knowledge of food preparation, storage, and cooking has contributed to this loss. One method of reducing food wastes is decreasing the amount of waste in households by using nutrition education intervention such as training local communities to improve their cooking skills and general food storage and preparation knowledge. Consumers …
The Return To A More Basic And Traditional Approach To Foodways And The Three Pillars Of Sustainability, Tommy Benedetti
The Return To A More Basic And Traditional Approach To Foodways And The Three Pillars Of Sustainability, Tommy Benedetti
Nutrition Student Work
The declining health of the planet, of humans and even of local economies can all be traced directly back to where our food comes from and how it is prepared. Returning to more basic and traditional food practices would benefit the issues stated previously in a multitude of ways. Putting an emphasis on local, fresh and in turn mainly healthier foods will allow individuals to form a deeper connection with where their food comes from. Through developing this deeper association with and understanding of the origins of their food, people will be able to revisit a more meaningful relationship with …