Methods

Published on 18 Sep 2024

Plastics in human diets: development and evaluation of the 24-h Dietary Recall — Plastic Exposure and the Dietary Plastics Score

in Nutrition and Sustainable Diets

Amelia Harray
Susan Herrmann
Hannah Papendorf
Claire Miller
Andrea Vermeersch
Tony Smith
Michaela Lucas

Frontiers in Nutrition

doi 10.3389/fnut.2024.1443792

Perspective

Published on 18 Sep 2024

Plant-based diets–impacts of consumption of little or no animal-source foods on human health

in Nutrition and Sustainable Diets

Alice V. Stanton

Frontiers in Nutrition

doi 10.3389/fnut.2024.1423925

168 views

Original Research

Published on 18 Sep 2024

Undernutrition and associated factors among school-age children in Wolaita Zone, South Ethiopia: a comparative cross-sectional study

in Nutrition and Sustainable Diets

Dereje Kutafo Meskele
Temesgen Lera Abiso
Tinsae Bekele Belete
Mengistu Meskele Koyira
Samson Kastro Dake

Frontiers in Nutrition

doi 10.3389/fnut.2024.1400276

Policy and Practice Reviews

Accepted on 11 Sep 2024

Global protein sustainability and the United Nations, through to the 2030 agenda

in Nutrition and Sustainable Diets

Barbara Burlingame
Ana Moltedo
Carlo Cafiero

Frontiers in Nutrition

doi 10.3389/fnut.2024.1383898

Original Research

Accepted on 06 Sep 2024

Consumption of Edible Oil Blended from Flax, Coconut, Sunflower, and Olive Oil can Significantly Improve the Negative Health Consequences of High-Fat-High-Cholesterol Diet in

in Nutrition and Sustainable Diets

Roshina Rabail
Ammar Altemimi
Cristina Maria Maerescu
Claudia Terezia Socol
Florin Leontin Criste
Abdur Rauf Khalid
Mahwish Mahwish
Shahzad Hussain
Zhi-Wei Liu
Rana Muhammad Aadil

Frontiers in Nutrition

doi 10.3389/fnut.2024.1469601

108 views

Original Research

Accepted on 06 Sep 2024

Demystifying the Nutritional and Anti-Nutritional Genetic Divergence of Pakistani Chickpea (Cicer arietinum L.) Genetic Resource via Multivariate Approaches

in Nutrition and Sustainable Diets

Amjad Hameed
Saima Jameel
Tariq Mahmud Shah
Clarice Coyne J

Frontiers in Nutrition

doi 10.3389/fnut.2024.1407096

Editorial

Published on 06 Sep 2024

Editorial: Nutrition in vulnerable groups

in Nutrition and Sustainable Diets

Enbo Ma
Yukiko Wagatsuma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1448870

174 views

Opinion

Accepted on 05 Sep 2024

Focus on the nutritional intervention for healthy aging and human wellness based on the "environment-food-human" web

in Nutrition and Sustainable Diets

Hongkang Zhu
He Qian
Haifeng Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1398916

Original Research

Accepted on 05 Sep 2024

Mutagenesis selection and large-scale cultivation of nongreen Chlamydomonas reinhardtii for food applications

in Nutrition and Sustainable Diets

Li Feng
Gang Cao
Kun Hu
Zhewen Hu
Qianlong Wu
Siyuan Liu
Xiaoping Chen
Xiangrui Meng
Zhangfeng Hu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456230

Review

Published on 04 Sep 2024

Manufacturing processes, additional nutritional value and versatile food applications of fresh microalgae Spirulina

in Nutrition and Sustainable Diets

Guanghong Luo
Haiyan Liu
Shenghui Yang
Zhongliang Sun
Liqin Sun
Lijuan Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1455553

334 views

Original Research

Published on 27 Aug 2024

Contribution of kelp dashi liquid to sustainable maintenance of taste sensation and promotion of healthy eating in older adults throughout the umami-taste salivary reflex

in Nutrition and Sustainable Diets

Shizuko Satoh-Kuriwada
Satoshi Gotoh
Noriaki Shoji
Hisayuki Uneyama
Michio Komai

Frontiers in Nutrition

doi 10.3389/fnut.2024.1406633

378 views

Editorial

Published on 23 Aug 2024

Editorial: Nutrition for humanity in the Anthropocene - for healthier people on a healthier planet

in Nutrition and Sustainable Diets

Martin Kussmann
Matthew Hayek
Silvia Berciano

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467576

385 views

Original Research

Published on 20 Aug 2024

Food choice, activity level, and carbon footprint: exploring potential for sustainable food consumption practices in young adults

in Nutrition and Sustainable Diets

Mari Wollmar
Anna Post
Agneta Sjöberg

Frontiers in Nutrition

doi 10.3389/fnut.2024.1449054

701 views

Editorial

Published on 15 Aug 2024

Editorial: Millets: superfood of the century – challenges and opportunities

in Nutrition and Sustainable Diets

Veda Krishnan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462567

353 views

Original Research

Published on 14 Aug 2024

Adaptability and nutritional analysis of a newly isolated Chlorella sp. NeZha in brackish and marine environments with potential bioeconomic impacts

in Nutrition and Sustainable Diets

Shuai Yuan
Ming Du
Xianhui Li
Ke Xu
Kaining Zhang
Xiaoya Liu
Jiangxin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1460675

556 views

Correction

Published on 13 Aug 2024

Corrigendum: Global trends and research hotspots of EAT-Lancet diet: a bibliometric analysis

in Nutrition and Sustainable Diets

Xiaoxiao Lin
Shuai Wang
Yue Gao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1454219

716 views

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Articles

Plastics in human diets: development and evaluation of the 24-h Dietary Recall — Plastic Exposure and the Dietary Plastics Score

Plant-based diets–impacts of consumption of little or no animal-source foods on human health

Undernutrition and associated factors among school-age children in Wolaita Zone, South Ethiopia: a comparative cross-sectional study

Global protein sustainability and the United Nations, through to the 2030 agenda

Consumption of Edible Oil Blended from Flax, Coconut, Sunflower, and Olive Oil can Significantly Improve the Negative Health Consequences of High-Fat-High-Cholesterol Diet in

Demystifying the Nutritional and Anti-Nutritional Genetic Divergence of Pakistani Chickpea (Cicer arietinum L.) Genetic Resource via Multivariate Approaches

Editorial: Nutrition in vulnerable groups

Focus on the nutritional intervention for healthy aging and human wellness based on the "environment-food-human" web

Mutagenesis selection and large-scale cultivation of nongreen Chlamydomonas reinhardtii for food applications

Manufacturing processes, additional nutritional value and versatile food applications of fresh microalgae Spirulina

Contribution of kelp dashi liquid to sustainable maintenance of taste sensation and promotion of healthy eating in older adults throughout the umami-taste salivary reflex

Editorial: Nutrition for humanity in the Anthropocene - for healthier people on a healthier planet

Food choice, activity level, and carbon footprint: exploring potential for sustainable food consumption practices in young adults

Editorial: Millets: superfood of the century – challenges and opportunities

Adaptability and nutritional analysis of a newly isolated Chlorella sp. NeZha in brackish and marine environments with potential bioeconomic impacts

Corrigendum: Global trends and research hotspots of EAT-Lancet diet: a bibliometric analysis