Introduction: About the CEP & Sustainable Nutrition and Science based communication
1. Dairy products – unique whole foods for the future
Prof Friede Wenhold
Dairy products are characterised by a unique composition in a particular physico-chemical structure, their so-called matrix. Increasing evidence suggests that the dairy matrix influences its physiological and health effects. The matrix of a food is the result of time-dependent transient changes occurring in the food system: from the farm to the fork. The food system, furthermore, is a major driver of global ill-health and environmental degradation (EAT-Lancet Report, 2019). Against the backdrop of defining a sustainable diet as being “protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, as well as nutritionally adequate, safe and healthy” (Burlingame et al, 2012), the incorporation of dairy products in a sustainable diet for healthy South Africans now and in future is a challenge facing nutrition professionals. Click Here to Download the presentation.
2. What makes dairy an essential food as part of a sustainable diet
Milk is an important component of a balanced diet and contains numerous valuable constituents. Various health benefits associated with milk have been attributed to its proteins, not only for their nutritive value but also for their biological properties. This presentation aims to critically evaluate these milk proteins. We will discuss the functions of dietary proteins in the human body and explore how each of the individual milk proteins is related to specific health benefits (both proven and proposed). We will explore how casein proteins are enzymatically hydrolysed to form various bioactive peptides and what effect this may have on human health. We will wrap up by learning more about how milk proteins can be used to prevent and treat malnutrition and how they are a sustainable protein for future generations. Click Here to Download the presentation.
3. How food choices influence a sustainable diet
‘Eat a less animal and more plant-based diet’ seems to be the best way to decrease the environmental footprint of your diet. Different reports of e.g. WHO, Greenpeace and the EAT-Lancet Commission use this paradigm. However: the big question is: is a sustainable diet based on this rule also a guarantee for a healthy diet? During this presentation, the results of a calculation model (Optimeal®) that combines nutritional and environmental aspects of the diet are shown. The results give insight into the effects of omitting food groups on nutrient intake and the CO2 footprint of the diet. Based on this study it can be concluded that ‘Eat a less animal and more plant-based diet’ is not the best eating rule to eat a more sustainable diet. In contrast, under certain circumstances, it even can increase CO2-footprint. At the end of this presentation nine eating rules will be given to eat a more healthy and more sustainable diet. Click Here to Download the presentation. For the full article: Decrasing the environmental footprint of our diet – wrong paradigm?
4. The ethics behind the EAT Lancet publication
Dr Jonathan Witt
The EAT Lancet is a widely published and publicized approach to agriculture and eating in what the report describes as the ‘Anthropocene’ period. This talk refreshes some basic bioethics concepts, which make up the core of the subject, and then turns its eyes to the ethical nature of the controversial report. In an age of fake news is the EAT Lancet Commission a breath of fresh evidence based air, or a production of activist science? Click Here to Download the presentation.
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