Literature DB >> 26429883

FOOD SCIENCE. Designing a sustainable diet.

Kathleen Merrigan1, Timothy Griffin2, Parke Wilde2, Kimberly Robien3, Jeanne Goldberg2, William Dietz3.   

Abstract

Mesh：

Year:  2015        PMID： 26429883     DOI： 10.1126/science.aab2031

Source DB:  PubMed          Journal:  Science        ISSN： 0036-8075            Impact factor:   47.728


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  6 in total

1.  Primer on US Food and Nutrition Policy and Public Health: Food Sustainability.

Authors:  D Lee Miller; Marlene B Schwartz; Kelly D Brownell
Journal:  Am J Public Health       Date:  2019-07       Impact factor: 9.308

Review 2.  Perspective: The Public Health Case for Modernizing the Definition of Protein Quality.

Authors:  David L Katz; Kimberly N Doughty; Kate Geagan; David A Jenkins; Christopher D Gardner
Journal:  Adv Nutr       Date:  2019-09-01       Impact factor: 8.701

3.  What humanity should eat to stay healthy and save the planet.

Authors:  Gayathri Vaidyanathan
Journal:  Nature       Date:  2021-12       Impact factor: 49.962

Review 4.  Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States.

Authors:  Christopher D Gardner; Jennifer C Hartle; Rachael D Garrett; Lisa C Offringa; Arlin S Wasserman
Journal:  Nutr Rev       Date:  2019-04-01       Impact factor: 7.110

5.  Global red and processed meat trade and non-communicable diseases.

Authors:  Min Gon Chung; Yingjie Li; Jianguo Liu
Journal:  BMJ Glob Health       Date:  2021-11

Review 6.  How Can We Act to Mitigate the Global Syndemic of Obesity, Undernutrition, and Climate Change?

Authors:  William H Dietz; Sydney Pryor
Journal:  Curr Obes Rep       Date:  2022-09
  6 in total

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