Sustainable diets have many benefits in having a minimal impact on the environment, contributing to food security and promoting healthy life for present and future generations.
University of Minnesota School of Public Health researchers examined the continuity of supporting sustainable diet practices over the course of development from adolescence to adulthood and how it is related to food choices. Their findings were recently published in the journal Public Health Nutrition.
Researchers asked Project EAT participants to complete two mailed/online surveys at different ages about their support for sustainable diet practices: foods that were organically grown/produced, not processed, locally grown and not genetically modified.
The study found:
“The results of the study are in line with our hypothesis that supporting sustainable diet practices is related to more frequent preparation of meals with vegetables and multiple markers of better diet quality, such as higher intake of fruits and vegetables,” said Dr. Nicole Larson, a nutritional epidemiologist and registered dietitian who co-authored the study.Friday Letter Submission, Publish on June 14