Frontiers in Nutrition | Nutrition and Sustainable Diets

Original Research

Published on 15 Oct 2025

Diet quality and environmental impact of university students’ food choices at a South African university

in Nutrition and Sustainable Diets

Sanrika Sahadeo
Ashika Naicker
Onwaba Makanjana
Oluwasiji O. Olaitan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1668622

271 views

Original Research

Accepted on 09 Oct 2025

Environmental Sustainability and Nutritional Quality: Addressing Global Food and Nutrition Insecurity in a Post-Pandemic World

in Nutrition and Sustainable Diets

Youshen Cao
Yaonan Li
Tianqi Liu
Zixuan Ye
Sang Ho Lee
Shengkai Geng
Cai Haou

Frontiers in Nutrition

doi 10.3389/fnut.2025.1703994

253 views

Original Research

Accepted on 08 Oct 2025

TWO TRADITIONAL APULIAN VARIETIES OF CUCUMIS MELO L. EXHIBIT SUPERIOR SENSORY AND DIGESTIVE PROFILES OVER COMMON CUCUMBER: A POPULATION-BASED AND CLINICAL STUDY

in Nutrition and Sustainable Diets

Mohamad Khalil
Massimiliano Renna
Gianni Pietragalla
Valeria Perniola
Agostino Di Ciuala
Onofrio Davide Palmitessa
Adriano Didonna
Pietro Santamaria
Piero Portincasa

Frontiers in Nutrition

doi 10.3389/fnut.2025.1662952

121 views

Original Research

Published on 08 Oct 2025

The people behind the pounds: a qualitative exploration of factors that help or hinder healthy, sustainable food purchases for people living with obesity and food insecurity in the UK

in Nutrition and Sustainable Diets

Emma Hunter
Alexandra M. Johnstone
Rebecca A. Stone
Hannah C. Greatwood
Charlotte A. Hardman
Adrian Brown
Claire Griffiths
Flora Douglas

Frontiers in Nutrition

doi 10.3389/fnut.2025.1646056

6,852 views

Original Research

Published on 08 Oct 2025

Sustainable dietary behavior and food choices among sport sciences students: a cross-sectional study within the theory of planned behavior

in Nutrition and Sustainable Diets

Mehmet Emre Eryucel
Ayse Sena Cakır
Melih Balyan
Mehmet Behzat Turan
Cemali Cankaya
Vesile Sahiner Guler
Ibrahim Dalbudak
Osman Pepe

Frontiers in Nutrition

doi 10.3389/fnut.2025.1689613

720 views

Original Research

Published on 08 Oct 2025

Family environment and frequency of vegetable consumption among children aged 6 to 12 years

in Nutrition and Sustainable Diets

Laura Raggio
Guadalupe Herrera
Adriana Gámbaro

Frontiers in Nutrition

doi 10.3389/fnut.2025.1552240

731 views

Original Research

Accepted on 06 Oct 2025

Nutrient Density and Affordability of Aquatic Foods in the FAO uFISH Database Assessed Using Nutrient Rich Food (NRF) Indices

in Nutrition and Sustainable Diets

Emma R Johnsson
Cristen L Harris
Adam Drewnowski

Frontiers in Nutrition

doi 10.3389/fnut.2025.1675142

164 views

Original Research

Accepted on 03 Oct 2025

Nutrient Adequacy and Environmental Foot-Print of Mediterranean, Pesco-, Ovo-lacto-, and Vegan Menus: A Modelling Study

in Nutrition and Sustainable Diets

Ángela Alcalá-Santiago
Noelia M. Rodríguez-Martín
Eduardo Casas-Albertos
José María Gálvez-Navas
Adela Castelló
Belen García-Villanova
Esther Molina-Montes

Frontiers in Nutrition

doi 10.3389/fnut.2025.1681512

491 views

Review

Accepted on 01 Oct 2025

Rye (Secale cereale L.) revisited: nutritional composition, functional benefits, and role in sustainable diets

in Nutrition and Sustainable Diets

DAIVA ZADEIKE
Claire Copperstone
Olha Aleksandrova
Derya Özalp Unal
Katarina Šavikin
Jelena Zivkovic
Mustafa Güzel
Hatice KALKAN YILDIRIM
Ibrahim Ender Künili
Teodora Ivanova

Frontiers in Nutrition

doi 10.3389/fnut.2025.1666455

236 views

Original Research

Published on 01 Oct 2025

Identifying the optimal ratio from protein foods for protein and nutrient quality in plant-based meals using a non-linear optimization approach

in Nutrition and Sustainable Diets

Maryann R. Rolands
Fabio Mainardi
Murielle Bochud
Kim-Anne Lê

Frontiers in Nutrition

doi 10.3389/fnut.2025.1624633

1,603 views

Perspective

Published on 30 Sep 2025

Nutrition literacy: a key factor in public health improvement in India

in Nutrition and Sustainable Diets

Amar Mankar
Umesh Kawalkar
Zahiruddin Quazi Syed
Abhay Gaidhane

Frontiers in Nutrition

doi 10.3389/fnut.2025.1643629

835 views

Original Research

Published on 30 Sep 2025

Within-food-group optimization improves nutritional adequacy, sustainability, and acceptability of modeled diets

in Nutrition and Sustainable Diets

Dominique van Wonderen
Johanna C. Gerdessen
Sander Biesbroek
Alida Melse-Boonstra

Frontiers in Nutrition

doi 10.3389/fnut.2025.1648055

864 views

Original Research

Published on 26 Sep 2025

Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips

in Nutrition and Sustainable Diets

Zara Fatima
Beenish Israr
Nizwa Itrat
Abdul Momin Rizwan Ahmad

Frontiers in Nutrition

doi 10.3389/fnut.2025.1671158

1,293 views

Original Research

Accepted on 24 Sep 2025

Impact of Whole Grain Interventions on Serum Vitamin D Levels in Individuals at Risk of Diabetes

in Nutrition and Sustainable Diets

Tingting Liu
liming wang
lingling Ou
Jing Feng
jiali cheng
zhaolong Gong

Frontiers in Nutrition

doi 10.3389/fnut.2025.1658961

552 views

Systematic Review

Published on 24 Sep 2025

Mediterranean diet research trajectories in China (2006–2025): a scoping review and scientometric analysis to localize global nutrition models

in Nutrition and Sustainable Diets

Dongming Jia
Shengxia Xue

Frontiers in Nutrition

doi 10.3389/fnut.2025.1661835

1,704 views

Perspective

Published on 24 Sep 2025

From burden to backbone: the regenerative potential of food waste through digital, biological, and technological innovation

in Nutrition and Sustainable Diets

Francesca Girotto
Giovanni Beggio

Frontiers in Nutrition

doi 10.3389/fnut.2025.1675732

1,118 views

Diet quality and environmental impact of university students’ food choices at a South African university

Environmental Sustainability and Nutritional Quality: Addressing Global Food and Nutrition Insecurity in a Post-Pandemic World

TWO TRADITIONAL APULIAN VARIETIES OF CUCUMIS MELO L. EXHIBIT SUPERIOR SENSORY AND DIGESTIVE PROFILES OVER COMMON CUCUMBER: A POPULATION-BASED AND CLINICAL STUDY

The people behind the pounds: a qualitative exploration of factors that help or hinder healthy, sustainable food purchases for people living with obesity and food insecurity in the UK

Sustainable dietary behavior and food choices among sport sciences students: a cross-sectional study within the theory of planned behavior

Family environment and frequency of vegetable consumption among children aged 6 to 12 years

Nutrient Density and Affordability of Aquatic Foods in the FAO uFISH Database Assessed Using Nutrient Rich Food (NRF) Indices

Nutrient Adequacy and Environmental Foot-Print of Mediterranean, Pesco-, Ovo-lacto-, and Vegan Menus: A Modelling Study

Rye (Secale cereale L.) revisited: nutritional composition, functional benefits, and role in sustainable diets

Identifying the optimal ratio from protein foods for protein and nutrient quality in plant-based meals using a non-linear optimization approach

Nutrition literacy: a key factor in public health improvement in India

Within-food-group optimization improves nutritional adequacy, sustainability, and acceptability of modeled diets

Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips

Impact of Whole Grain Interventions on Serum Vitamin D Levels in Individuals at Risk of Diabetes

Mediterranean diet research trajectories in China (2006–2025): a scoping review and scientometric analysis to localize global nutrition models

From burden to backbone: the regenerative potential of food waste through digital, biological, and technological innovation

Family environment and frequency of vegetable consumption among children aged 6 to 12 years