Reformulation Of Food And Beverage Products For Healthier Diets

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Reformulation of food and beverage products for healthier diets

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9240039910
Total Pages : 23 pages
Book Rating : 4.2/5 (4 download)

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Book Synopsis Reformulation of food and beverage products for healthier diets by : World Health Organization

Download or read book Reformulation of food and beverage products for healthier diets written by World Health Organization and published by World Health Organization. This book was released on 2022-06-10 with total page 23 pages. Available in PDF, EPUB and Kindle. Book excerpt: The policy brief on “Reformulation of food and beverage products for healthier diets” is intended to set out in a readily accessible form the rationale for its area of action, synthesize the existing evidence base, highlight lessons from country experience and summarize available policy guidance. The brief addresses reformulation of highly processed foods and beverages that are energy-dense and nutrient-poor which have become cheaper, intensively marketed and more widely available. Too many people are consuming large amounts of food and beverage products high in energy, unhealthy fats, sugars and salt/sodium. Such products contribute to unhealthy diets and measures are required to eliminate industrially produced trans-fatty acids (TFA) from the food supply and to reduce the energy content per portion as well as lower the levels of saturated fats, sugars and salt/sodium in food. By driving wide-scale reformulation of foods and beverages, governments can help to ensure access to safe, sustainable and healthier diets.

Reformulation as a Strategy for Developing Healthier Food Products

Author : Vassilios Raikos
Publisher : Springer Nature
ISBN 13 : 3030236218
Total Pages : 321 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Reformulation as a Strategy for Developing Healthier Food Products by : Vassilios Raikos

Download or read book Reformulation as a Strategy for Developing Healthier Food Products written by Vassilios Raikos and published by Springer Nature. This book was released on 2019-10-09 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Strategies to Reduce Sodium Intake in the United States

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309148057
Total Pages : 506 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Strategies to Reduce Sodium Intake in the United States by : Institute of Medicine

Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Front-of-Package Nutrition Rating Systems and Symbols

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309218233
Total Pages : 180 pages
Book Rating : 4.3/5 (92 download)

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Book Synopsis Front-of-Package Nutrition Rating Systems and Symbols by : Institute of Medicine

Download or read book Front-of-Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.

Nutritionism

Author : Gyorgy Scrinis
Publisher : Routledge
ISBN 13 : 1000246698
Total Pages : 286 pages
Book Rating : 4.0/5 (2 download)

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Book Synopsis Nutritionism by : Gyorgy Scrinis

Download or read book Nutritionism written by Gyorgy Scrinis and published by Routledge. This book was released on 2020-07-16 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm, based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.' - Dr Rosemary Stanton OAM, Nutritionist From the fear of 'bad nutrients' such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients. It is on this basis that butter and eggs have been vilified, yet highly processed foods such as margarine have been promoted as being healthier than whole foods. Gyorgy Scrinis argues that this ideology of nutritionism has narrowed and distorted our appreciation of food quality, while promoting nutrition confusion and nutritional anxieties. The food industry exploits these anxieties by nutritionally modifying their food products, and marketing them with nutritional and health claims. Through a fascinating investigation into such issues as the butter versus margarine debate, the battle between low-fat, low-carb, low-calorie and low-GI weight-loss diets, the limitations of dietary guidelines, and the search for the optimal dietary pattern - from Mediterranean and vegetarian to paleo diets - Scrinis builds a revealing history of the scientific, social, and economic factors driving our modern fascination with nutrition, and explores alternative ways of understanding food quality.

Sustainable healthy diets

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251318751
Total Pages : 42 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Sustainable healthy diets by : Food and Agriculture Organization of the United Nations

Download or read book Sustainable healthy diets written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-10-15 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

The State of Food Security and Nutrition in the World 2020

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 925132901X
Total Pages : 320 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis The State of Food Security and Nutrition in the World 2020 by : Food and Agriculture Organization of the United Nations

Download or read book The State of Food Security and Nutrition in the World 2020 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-07-01 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions. The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio economic impacts of the COVID-19 pandemic. The report puts a spotlight on diet quality as a critical link between food security and nutrition. Meeting SDG 2 targets will only be possible if people have enough food to eat and if what they are eating is nutritious and affordable. The report also introduces new analysis of the cost and affordability of healthy diets around the world, by region and in different development contexts. It presents valuations of the health and climate-change costs associated with current food consumption patterns, as well as the potential cost savings if food consumption patterns were to shift towards healthy diets that include sustainability considerations. The report then concludes with a discussion of the policies and strategies to transform food systems to ensure affordable healthy diets, as part of the required efforts to end both hunger and all forms of malnutrition.

Strategies to Limit Sugar-Sweetened Beverage Consumption in Young Children

Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 0309466326
Total Pages : 131 pages
Book Rating : 4.3/5 (94 download)

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Book Synopsis Strategies to Limit Sugar-Sweetened Beverage Consumption in Young Children by : National Academies of Sciences, Engineering, and Medicine

Download or read book Strategies to Limit Sugar-Sweetened Beverage Consumption in Young Children written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2018-01-13 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: On June 21â€"22, 2017, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to explore the range of policies and programs that exist at the federal, state, tribal, and local levels to limit sugar-sweetened beverage consumption in children birth to 5 years of age. Topics examined over the course of the 1.5-day workshop included prevalence and trends in beverage intake among young children; beverage intake guidelines applicable to the age range of interest; challenges and opportunities of influencing beverage consumption; the role of industry in beverage intake; and knowledge gaps and research needs. This publication summarizes the presentations and discussions from the workshop.

TRANSforming the Food Supply: Report of the Trans Fat Task Force Submitted to the Minister of Health

Author : Canada. Trans Fat Task Force
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (142 download)

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Book Synopsis TRANSforming the Food Supply: Report of the Trans Fat Task Force Submitted to the Minister of Health by : Canada. Trans Fat Task Force

Download or read book TRANSforming the Food Supply: Report of the Trans Fat Task Force Submitted to the Minister of Health written by Canada. Trans Fat Task Force and published by . This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Government's alcohol strategy

Author : Great Britain: Home Office
Publisher : The Stationery Office
ISBN 13 : 9780101833622
Total Pages : 36 pages
Book Rating : 4.8/5 (336 download)

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Book Synopsis The Government's alcohol strategy by : Great Britain: Home Office

Download or read book The Government's alcohol strategy written by Great Britain: Home Office and published by The Stationery Office. This book was released on 2012-03-23 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: This strategy signals a radical change in the approach to irresponsible drinking and resultant criminal and anti-social behaviour and the increasing health problems created by the current levels of alcohol consumption. In 2012-11 there were nearly 1 million alcohol-related violent crimes and 1.2 million alcohol-related hospital admissions. The problem has developed because cheap alcohol is too readily available; increasing numbers of people drink at home before going on a night out ("pre-loading"); the Licensing Act failed to deliver a cafâ culture; too many places cater for people who drink to get drunk regardless of the consequences for themselves or others; and individuals who cause the problems have not been challenged enough over their behaviour. The availability of cheap alcohol will be curtailed through the introduction of a minimum unit price for alcohol. The exact level is to be agreed, but if it was 40p, it is estimated there would be 50,000 fewer crimes each year and 900 fewer alcohol-related deaths by the end of the decade. Consultations will also aim to end multi-buy promotions. Local areas and agencies will be given powers to challenge people's behaviour and make it easier to take action against, and even close down, problem premises. Other measures include early morning restriction orders and a late night levy so that businesses open late contribute to the costs of policing. The drinks industry has a crucial role to play in changing the drinking culture towards positive socialising. And the risks of excessive consumption will be widely circulated.

Performance Standards for Restaurants

Author : Deborah Cohen
Publisher : Rand Corporation
ISBN 13 : 0833082752
Total Pages : 10 pages
Book Rating : 4.8/5 (33 download)

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Book Synopsis Performance Standards for Restaurants by : Deborah Cohen

Download or read book Performance Standards for Restaurants written by Deborah Cohen and published by Rand Corporation. This book was released on 2013-09-09 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report presents the results of a conference of 38 national experts in nutrition and public health who met to develop performance standards that could guide restaurants toward facilitating healthier choices among consumers and that local communities or states could use as a model for developing and implementing either voluntary or mandatory certification programs.

Nutrition Standards for Foods in Schools

Author : Committee on Nutrition Standards for Foods in Schools
Publisher : National Academies Press
ISBN 13 : 0309108020
Total Pages : 296 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Nutrition Standards for Foods in Schools by : Committee on Nutrition Standards for Foods in Schools

Download or read book Nutrition Standards for Foods in Schools written by Committee on Nutrition Standards for Foods in Schools and published by National Academies Press. This book was released on 2007-08-28 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as competitive foods because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Food and Addiction

Author : Kelly D. Brownell
Publisher : Oxford University Press
ISBN 13 : 0199313962
Total Pages : 487 pages
Book Rating : 4.1/5 (993 download)

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Book Synopsis Food and Addiction by : Kelly D. Brownell

Download or read book Food and Addiction written by Kelly D. Brownell and published by Oxford University Press. This book was released on 2012-08-30 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can certain foods hijack the brain in ways similar to drugs and alcohol, and is this effect sufficiently strong to contribute to major diseases such as obesity, diabetes, and heart disease, and hence constitute a public health menace? Terms like "chocoholic" and "food addict" are part of popular lore, some popular diet books discuss the concept of addiction, and there are food addiction programs with names like Food Addicts in Recovery Anonymous. Clinicians who work with patients often hear the language of addiction when individuals speak of irresistible cravings, withdrawal symptoms when starting a diet, and increasing intake of palatable foods over time. But what does science show, and how strong is the evidence that food and addiction is a real and important phenomenon? Food and Addiction: A Comprehensive Handbook brings scientific order to the issue of food and addiction, spanning multiple disciplines to create the foundation for what is a rapidly advancing field and to highlight needed advances in science and public policy. The book assembles leading scientists and policy makers from fields such as nutrition, addiction, psychology, epidemiology, and public health to explore and analyze the scientific evidence for the addictive properties of food. It provides complete and comprehensive coverage of all subjects pertinent to food and addiction, from basic background information on topics such as food intake, metabolism, and environmental risk factors for obesity, to diagnostic criteria for food addiction, the evolutionary and developmental bases of eating addictions, and behavioral and pharmacologic interventions, to the clinical, public health, and legal and policy implications of recognizing the validity of food addiction. Each chapter reviews the available science and notes needed scientific advances in the field.

Food Digestion and Absorption

Author : C Anandharamakrishnan
Publisher : Royal Society of Chemistry
ISBN 13 : 1839162422
Total Pages : 435 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Food Digestion and Absorption by : C Anandharamakrishnan

Download or read book Food Digestion and Absorption written by C Anandharamakrishnan and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.

Healthier food and healthier food environments at sports events

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9240075437
Total Pages : 77 pages
Book Rating : 4.2/5 (4 download)

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Book Synopsis Healthier food and healthier food environments at sports events by : World Health Organization

Download or read book Healthier food and healthier food environments at sports events written by World Health Organization and published by World Health Organization. This book was released on 2023-08-23 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: Healthy,safeandsustainabledietsareimportantforbothhumanandplanetaryhealth,andsportsevents ought to be an ideal setting to model and promote healthy eating as part of a healthy lifestyle. Yet, even with the best of intentions, foods and beverages high in fats, sugars or salt are typically abundant in and aroundstadiaduringlargeandsmallsportsevents,oftenconsumedinexcessbyfansonmatchdays,and are also frequently associated with sports-related marketing and sponsorships. The foods and beverages consumed at sports events contribute little to an individual’s overall diet, butthe total number of meals, snacks and beverages sold can be substantial. Providing a variety of healthy, delicious and easy-to-consume food while providing fewer options and smaller portions of unhealthy options within these environments can contribute to health, wellness and the prevention of diet-related noncommunicable disease. Likewise, the high visibility of sports mega-events, in particular, offers valuable opportunities for potentially larger impact reaching billions of fans worldwide, creating positive perceptions of healthier foods and beverages at the stadia and beyond. This document - intended for use by sports events organizers - proposes five actions to achieve healthier food and healthier food environments, and suggests related activities that can happen during the planning, operational and post-event phases of sports events. It may also be used by governments, local authoritiesandsportsstadiamanagerstocreateahealthypublicfoodprocurementandservicepolicyfor sport settings more generally.

Regulating Safety of Traditional and Ethnic Foods

Author : V. Prakash
Publisher : Academic Press
ISBN 13 : 012800620X
Total Pages : 538 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Regulating Safety of Traditional and Ethnic Foods by : V. Prakash

Download or read book Regulating Safety of Traditional and Ethnic Foods written by V. Prakash and published by Academic Press. This book was released on 2015-11-25 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards

Healthy and Sustainable Food Systems

Author : Mark Lawrence
Publisher : Routledge
ISBN 13 : 1351189018
Total Pages : 280 pages
Book Rating : 4.3/5 (511 download)

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Book Synopsis Healthy and Sustainable Food Systems by : Mark Lawrence

Download or read book Healthy and Sustainable Food Systems written by Mark Lawrence and published by Routledge. This book was released on 2019-10-18 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.