Healthy vs Junk Food
By Ms Kajal Dhama, Research Scholar, Amity Institute of Dietetics and Applied Nutrition, Amity University Gurugram
Introduction: The Sustainable Development Goals (SDGs) are a set of globally agreed objectives to enhance human welfare and safeguard the earth. Among these, SDG 2: Zero Hunger, is focused on bringing an end to hunger, ensuring food security and improved nutrition, as well as promoting sustainable agriculture. The main obstacle to achieving this goal lies in the way food is produced, distributed, and consumed globally. While most diets and food systems worldwide are unhealthy for both people and the planet, the problems of food insecurity and malnutrition are exacerbated, and SDG 2 becomes even more difficult to reach.
On the one hand, global food systems have managed to increase food availability and reduce hunger in some areas. On the other hand, they have caused large-scale environmental degradation and contributed to unfavourable dietary outcomes. A large number of people have become very dependent on energy-dense and nutrient, poor foods, especially processed and ultra-processed products. Such diets are deficient in fruits, vegetables, and whole grains, as well as in other nutrient-rich foods necessary for health. At the same time, food production is causing a lot of pressure on the Earth. Agriculture consumes large portions of land and freshwater in the world and is a major source of greenhouse gas emissions and loss of biodiversity. The current food system ensures a stable food supply, but at the same time, it is damaging the environment and public health.
The idea of "sustainable diets" goes back to the 1980s, although the term itself was different at that time. As the concerns about sustainability have increased, so has the interest in sustainable diets. Sustainable diets are not only about the nutrition of the individuals but also take into consideration the environmental, economic, cultural, and social factors. The aim is to combine healthy eating with food systems that do not harm the planet and are supportive of justice.
Sustainable diets are most commonly associated with those that cause minimal environmental harm and contribute to the achievement of food and nutrition security and good health for people of all ages, both now and in the future. Such diets also take into consideration biodiversity and ecosystems, are culturally acceptable, economically accessible, and provide the necessary nutrients. They also target the efficient use of both natural and human resources.
More people are becoming conscious of the necessity of sustainable diets, but a single model cannot be universally applied. A sustainable diet may be defined differently depending on the environment, culture, economy, and health of a particular area. Hence, we need interventions that are both adaptable and based on scientific principles. One of the main issues in the promotion of sustainable diets is the absence of clear indicators and measurement tools. The assessment of sustainability involves the balancing of various factors such as environmental impact, nutritional quality, affordability, cultural relevance, and health outcomes. Moreover, there are compromises; for example, some nutrient-rich foods could have a higher environmental footprint, whereas some foods that are environmentally efficient may lack certain nutrients. Scientists call for improved data and better directions on what actually helps to promote healthy and sustainable diets. The lack of evidence in these areas makes it hard for policymakers to come up with effective intervention strategies. Furthermore, political and economic factors may hamper progress greatly. In many cases, there is little agreement and political will to put sustainable diets first, particularly when they are thought to be in conflict with economic growth or commercial interests.
Access to sustainable diets is crucial for adolescents, a life stage that involves rapid physical growth. Worldwide food systems should enable such dietary patterns that promote optimal adolescent development. Nevertheless, a large number of adolescents still consume diets largely composed of ultra-processed foods, which are high in sugar, salt, and unhealthy fats and low in essential nutrients. These dietary patterns increase the risk of obesity and non, non-communicable diseases, and at the same time, contribute to greater environmental impacts. Generally, ultra-processed foods require intensive resource inputs, have extensive packaging, and long supply chains, thus making them less sustainable as compared with diets based on minimally processed, plant-based foods. Therefore, the improvement of adolescent nutrition through sustainable food systems cannot only result in significant health benefits but also reduce the environmental footprint.
Food safety is a prerequisite for sustainable food systems; however, at times, it is overlooked. Safe food mitigates the risk of exposure to disease, caused by microorganisms, toxins, and chemical residues. Unsustainable agricultural practices, such as the overuse of antibiotics and pesticides, exacerbate food safety risks and also cause degradation of ecosystems. Foodborne diseases continue to occur everywhere; thus they become a burden on both nutrition and food security. The complexity of global supply chains and climate-related changes that affect food production and storage make these risks even higher. Solutions to food safety issues require a combination of measures, including the adoption of sustainable agricultural practices, the establishment of strong regulatory frameworks, and the implementation of innovative food security systems.
Finding healthy and sustainable diets involves ethical considerations of a significant nature. Eating nutritious and sustainable food should be a right of all people and not a privilege of a few. Equity, affordability, and cultural acceptability are indispensable elements of any sustainable diet model, especially for the most vulnerable, such as low-income communities and adolescents. Turning the global food systems around to the desired end will need the joint efforts of many sectors, such as agriculture, health, environment, and education. Making diets more diverse, plant-based, and less processed, yet safe from contaminants and affordable, can better relate human health goals to environmental sustainability. Sustainable diets are an important link between food security, public health, and environmental protection. The idea is there, but it is still very difficult to identify, measure, and implement sustainable diets in different contexts. It is imperative to solve these issues to meet Sustainable Development Goal 2, which aims at ending hunger and achieving food security. Plus, it will be a step forward in assuring that global food systems become a source of both human and planetary well-being. By changing the way food is produced and consumed and putting health, sustainability, and equity first, societies will be on the right track to real food security.
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Skills Required to be a good Dietitian & Nutritionist:
· Strong knowledge of nutrition and dietetics
· Good communication skills to explain diet plans clearly
· Empathy and compassion for understanding clients’ needs
· Analytical skills to assess health data and dietary habits
· Problem-solving ability to create effective meal plans
Career opportunities for a Dietitian & Nutrition:
· A Clinical Dietitian
· Community Dietitian
· Sports Nutritionist
· Corporate Wellness Consultant
· Food Industry / Product Development
Relevant Courses in B.sc Dietetics & Applied Nutrition:
· B.Sc. Dietetics & Applied Nutrition (Hons/ Hons with Research)
· Bachelor in Nutrition and Dietetics (Honours)
· M.Sc. Dietetics & Applied Nutrition
· Doctor of Philosophy (Dietetics & Applied Nutrition)
· Doctor of Philosophy (Dietetics & Applied Nutrition) - Part Time
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References
Johnston, J.L., Fanzo, J.C. and Cogill, B., 2014. Understanding sustainable diets: a descriptive analysis of the determinants and processes that influence diets and their impact on health, food security, and environmental sustainability. Advances in Nutrition 5(4), 418–429.
Mason, P., and T. Lang. 2017. Sustainable diets: How ecological nutrition can transform consumption and the food system. Routledge 4 (2) : 64-66.
Burlingame, B., and S. Dernini. 2012. Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action. International Scientific Symposium, Biodiversity and Sustainable Diets United Against Hunger, FAO Headquarters, Rome, Italy, 3–5 November 2010. In Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action.
International Scientific Symposium, Biodiversity and Sustainable Diets United Against Hunger, FAO Headquarters, Rome, Italy, 3–5 November 2010. Food and Agriculture Organisation of the United Nations (FAO).
Jones, A.D., L. Hoey, J. Blesh, L. Miller, A. Green, and Shapiro L. Fink. 2016. A systematic review of the measurement of sustainable diets. Advances in Nutrition 7 (4): 641–664.
Auestad, N., and V.L. Fulgoni III. 2015. What current literature tell us about sustainable diets: Emerging research linking dietary patterns, environmental sustainability, and economics. Advances in Nutrition 6 (1): 19–36
Meybeck, A., and V. Gitz. 2017. Sustainable diets within sustainable food systems. Proceedings of the Nutrition Society 76 (1): 1–11.
Johnston, J.L., Fanzo, J.C. and Cogill, B., 2014. Understanding sustainable diets: a descriptive analysis of the determinants and processes that influence diets and their impact on health, food security, and environmental sustainability. Advances in Nutrition 5(4), 418–429.
Jones, A.D., L. Hoey, J. Blesh, L. Miller, A. Green, and Shapiro L. Fink. 2016. A systematic review of the measurement of sustainable diets. Advances in Nutrition 7 (4): 641–664.
Lawrence, M., B. Burlingame, M. Caraher, M. Holdsworth, R. Neff, and L. Timotijevic. 2015. Public health nutrition and sustainability. Public Health Nutrition 18 (13): 2287–2292.
Fanzo, J. (2019). Healthy and sustainable diets and food systems: the key to achieving sustainable development goal 2?. Food ethics, 4(2), 159-174.
Varzakas, T., & Smaoui, S. (2024). Global food security and sustainability issues: the road to 2030 from nutrition and sustainable healthy diets to food systems change. Foods, 13(2), 306.
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