Frontiers in Nutrition | Nutrition and Sustainable Diets

Original Research

Accepted on 04 Sep 2026

Nutritional potential of invasive Rugulopteryx okamurae, of Gelidium corneum industrial by-product, and of five native Atlantic macroalgae as feedstocks for alternative protein production

in Nutrition and Sustainable Diets

Kaifeng Zhao
Carla Cameselle
Celia Costas
Weronika Orzechowska
Łukasz Woźniak
Beatriz Rodríguez-Martínez
Maria Teresa Cesário
Jesus Simal-Gandara
Paz Otero

Frontiers in Nutrition

129 views

Systematic Review

Published on 04 Sep 2026

Policy options to transform food systems for affordable and healthy diets in South Africa: a systematic review with stakeholder prioritization

in Nutrition and Sustainable Diets

Wegayehu Fitawek
Lukhangele Mgweba
Olwethu Loki

Frontiers in Nutrition

doi 10.3389/fnut.2026.1855954

599 views

Brief Research Report

Published on 03 Sep 2026

Indigenous food systems of the Garo Hills of Meghalaya: nutritional composition and potential health benefits of traditional green leafy vegetables

in Nutrition and Sustainable Diets

Sunanda Nongthombam
Natasha R. Marak
Chingakham Basanti Devi
Chenxiang Rimchi N. Marak
Pavana Kumar
Namita Singh
Puspita Das

Frontiers in Nutrition

doi 10.3389/fnut.2026.1829858

540 views

Editorial

Accepted on 01 Sep 2026

Editorial: Innovative Food Technologies for a Sustainable Future: Bridging Science, Processing, and Circularity

in Nutrition and Sustainable Diets

Margherita Modesti

Frontiers in Nutrition

115 views

Mini Review

Accepted on 31 Aug 2026

Connecting Digital Food Literacy and Sustainable Eating in Children and Adolescents: A Focused Mini Review of Evidence Gaps and Educational Priorities

in Nutrition and Sustainable Diets

Xing Lu
Xueqi Wu

Frontiers in Nutrition

107 views

Editorial

Accepted on 31 Aug 2026

Editorial: Breaking the Cycle: Exploring the Interplay of Conflict, Hunger, Poverty, and Food Insecurity in Africa and Other Regions, and Implications for Policy

in Nutrition and Sustainable Diets

Olutosin Ademola Otekunrin
Temitope Oluwaseun Ojo
Barbara Sawicka
Idris Akanbi Ayinde

Frontiers in Nutrition

168 views

Original Research

Accepted on 31 Aug 2026

Multidimensional factors associated with childhood obesity severity in southern China: a cross-sectional study

in Nutrition and Sustainable Diets

Jingjing Wang

Frontiers in Nutrition

100 views

Mini Review

Accepted on 31 Aug 2026

Carboxypeptidase for Food Processing: Structural Characteristics, Expression Optimization, and Application Progress

in Nutrition and Sustainable Diets

Yitong Du
Junqi Liu
Xinyu Zhu
Ting Yu
Xiyan Wang

Frontiers in Nutrition

Original Research

Accepted on 30 Aug 2026

Maturity-driven shifts in physicochemical, phytochemical and mineral composition of marula (Sclerocarya birrea (A. Rich.) Hochst) fruit: A multivariate perspective on nutritional functionality

in Nutrition and Sustainable Diets

Mashudu Sikhavhakhavha
Nkosikhona Goodman Magwaza
Sabelo Shezi
Thanyani Ralulimi
Kuhlula Maluleke
Cynthia Kwena Marokane-Radebe
Makgafele Lucia Ntsoane
Mdungazi Knox Maluleke

Frontiers in Nutrition

104 views

Policy and Practice Reviews

Accepted on 28 Aug 2026

Shortcomings of Food-Based Dietary Guidelines Worldwide: A Focus on Sustainability and Food Processing Issues

in Nutrition and Sustainable Diets

Anthony Fardet
Marlene Ohlau

Frontiers in Nutrition

246 views

Mini Review

Accepted on 26 Aug 2026

Beyond the Menu: How Student Agency, Cultural Acceptability, and Equity Shape Realized Sustainability in School Food Environments

in Nutrition and Sustainable Diets

Lu Xing
Xueqi Wu

Frontiers in Nutrition

167 views

Original Research

Accepted on 21 Aug 2026

A nutritionally balanced menu for emergencies: Beyond the COVID-19 pandemic

in Nutrition and Sustainable Diets

Nazuki Takahashi
Noriko Sudo
Gengaku Mashiro

Frontiers in Nutrition

230 views

Original Research

Published on 21 Aug 2026

Can ‘local public food procurement’ extend to healthcare? – A policy content analysis

in Nutrition and Sustainable Diets

Kathy Faulkner
Jorja Collins
Heather Gilbertson
Judi Porter
Alexandra Chung

Frontiers in Nutrition

doi 10.3389/fnut.2026.1906366

852 views

Original Research

Accepted on 19 Aug 2026

Sustainability and nutritional composition of food choices in hospital canteens: a pre-post intervention study

in Nutrition and Sustainable Diets

Elisa Mansutti
Federica Fiori
Diana Menis
Peter Cautero
Caterina Liudmila Graziani
Daniela Zago
Marco Driutti
Lucia Lesa
Lucrezia Grillone
Francesca Cortelazzo

Frontiers in Nutrition

258 views

Opinion

Published on 19 Aug 2026

When ultra-processing obscures sustainable dietary transitions

in Nutrition and Sustainable Diets

Miguel López-Moreno
José Francisco López-Gil

Frontiers in Nutrition

doi 10.3389/fnut.2026.1908823

1,158 views

Original Research

Accepted on 17 Aug 2026

State-Level Nutritional Disparities and Policy Priorities in India: Evidence From NFHS-6 Factsheets

in Nutrition and Sustainable Diets

Mayadhar Sethy
Sandhya R Mahapatro

Frontiers in Nutrition

313 views

Original Research

Accepted on 17 Aug 2026

Dietary behaviors, nutrition-monitoring technology use, and their socio-demographic determinants among Moroccan adults: A cross-sectional study

in Nutrition and Sustainable Diets

Morad Kaddouri
Salah Chaji
Omar Ait El Alia
Zakaria Asbai
Abdelaziz Ait Melloul
Morad Oubouali
Nouhaila Ajbli
Sana EL FADELI
Abdelaaty Abdelaziz Shahat Hussein
Rashed N Herqash

Frontiers in Nutrition

328 views

Original Research

Accepted on 13 Aug 2026

StimBlue+-Mediated Modulation of Growth and Phytochemical Traits in Dasispermum suffruticosum for Sustainable Nutrition and Health

in Nutrition and Sustainable Diets

Zimbini Soganga
Hildegard Witbooi

Frontiers in Nutrition

357 views

Review

Published on 13 Aug 2026

Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods

in Nutrition and Sustainable Diets

Shubham Mandliya
Soubhagya Tripathy
Sourav Misra
Hari Niwas Mishra

Frontiers in Nutrition

doi 10.3389/fnut.2026.1890681

839 views

Original Research

Published on 12 Aug 2026

Digital sustainable transmission design strategies for regional culinary intangible cultural heritage based on cultural gene theory: a case study of Hubei Province, China

in Nutrition and Sustainable Diets

Wenting Cheng
Yeying Chen
Qiyun Deng
Ying Wang
Liwen He
Liang Huang

Frontiers in Nutrition

doi 10.3389/fnut.2026.1862554

859 views

Original Research

Published on 12 Aug 2026

Sensory acceptance of four flavors of fish-fortified instant porridge for complementary feeding of infants and young children

in Nutrition and Sustainable Diets

Kathleen Ragsdale
Terezie Tolar-Peterson
Kendra A. Byrd
Netsayi N. Mudege
Sylvia C. Banda

Frontiers in Nutrition

doi 10.3389/fnut.2026.1839118

679 views

Original Research

Published on 11 Aug 2026

Fermented plant-based yogurt alternatives in Switzerland: nutritional adequacy and fortification practices

in Nutrition and Sustainable Diets

Nicole Barth
Leonie H. Bogl
Isabelle Herter-Aeberli

Frontiers in Nutrition

doi 10.3389/fnut.2026.1899857

884 views

Original Research

Accepted on 10 Aug 2026

Farm-to-Diet Coupling, Market Dependence, and Food System Resilience among Smallholder Farming Households in Los Ríos, Ecuador: A Cross-Sectional Study

in Nutrition and Sustainable Diets

Raynier Zambrano Villacres
Jaen Cagua-Ordoñez
Daniel Jossepp Contreras-Moscol
Nelly Andrade Mejia
David Gortaire-Díaz
Daniel Simancas-Racines

Frontiers in Nutrition

317 views

Review

Published on 10 Aug 2026

Exploring the possibilities and limitations of climate-smart agriculture for SDG 2 in West Africa

in Nutrition and Sustainable Diets

Edidiong Samuel Akpabio
Kehinde Oluwaseun Omotoso
Samuel Olawale
Adeola Oluwakemi Ogunbadeniyi

Frontiers in Nutrition

doi 10.3389/fnut.2026.1820766

1,304 views

708 articles

articles

Nutritional potential of invasive Rugulopteryx okamurae, of Gelidium corneum industrial by-product, and of five native Atlantic macroalgae as feedstocks for alternative protein production

Policy options to transform food systems for affordable and healthy diets in South Africa: a systematic review with stakeholder prioritization

Indigenous food systems of the Garo Hills of Meghalaya: nutritional composition and potential health benefits of traditional green leafy vegetables

Editorial: Innovative Food Technologies for a Sustainable Future: Bridging Science, Processing, and Circularity

Connecting Digital Food Literacy and Sustainable Eating in Children and Adolescents: A Focused Mini Review of Evidence Gaps and Educational Priorities

Editorial: Breaking the Cycle: Exploring the Interplay of Conflict, Hunger, Poverty, and Food Insecurity in Africa and Other Regions, and Implications for Policy

Multidimensional factors associated with childhood obesity severity in southern China: a cross-sectional study

Carboxypeptidase for Food Processing: Structural Characteristics, Expression Optimization, and Application Progress

Maturity-driven shifts in physicochemical, phytochemical and mineral composition of marula (Sclerocarya birrea (A. Rich.) Hochst) fruit: A multivariate perspective on nutritional functionality

Shortcomings of Food-Based Dietary Guidelines Worldwide: A Focus on Sustainability and Food Processing Issues

Beyond the Menu: How Student Agency, Cultural Acceptability, and Equity Shape Realized Sustainability in School Food Environments

A nutritionally balanced menu for emergencies: Beyond the COVID-19 pandemic

Can ‘local public food procurement’ extend to healthcare? – A policy content analysis

Sustainability and nutritional composition of food choices in hospital canteens: a pre-post intervention study

When ultra-processing obscures sustainable dietary transitions

State-Level Nutritional Disparities and Policy Priorities in India: Evidence From NFHS-6 Factsheets

Dietary behaviors, nutrition-monitoring technology use, and their socio-demographic determinants among Moroccan adults: A cross-sectional study

StimBlue+-Mediated Modulation of Growth and Phytochemical Traits in Dasispermum suffruticosum for Sustainable Nutrition and Health

Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods

Digital sustainable transmission design strategies for regional culinary intangible cultural heritage based on cultural gene theory: a case study of Hubei Province, China

Sensory acceptance of four flavors of fish-fortified instant porridge for complementary feeding of infants and young children

Fermented plant-based yogurt alternatives in Switzerland: nutritional adequacy and fortification practices

Farm-to-Diet Coupling, Market Dependence, and Food System Resilience among Smallholder Farming Households in Los Ríos, Ecuador: A Cross-Sectional Study

Exploring the possibilities and limitations of climate-smart agriculture for SDG 2 in West Africa