Anderson (Tri) Nguyen
Instructor: Ronnie Mullins
Sustainable Food Systems
1. Sustainability: The ability/quality to maintain balance at a certain rate or level without shifting too much on one side or another. According to the environmental science is the quality that harmless to the environment to try and prevent depletion of natural resources.
2. Sustainable food system: the ability/quality to maintain the balance between each type of food in our daily appetite.
Many sustainable countries in the world today already begins to be producing and consuming their own foods, as well as delivering and trading worldwide to make profits and to keep the cycle continuing to run. However, there are some of the food productions that cause deforestation and may end up putting species around the world at the edge of extinction because of climate change overtimes. As for food consumption, sustainability of food chain is difficult to maintain. Most of the healthy food products are expensive, especially to those who live in rural. Furthermore, without any extra cash to spare most people just grab what is cheap and eat what they can right in front of them.
3. Sustainable diet: the ability/quality to maintain the balance between foods and nutrition that one can consume per day without gaining or sometimes losing weights.
Food choice is the most important sustainable part of diet besides well-rest and daily workout/ exercise. To make my diet more sustainable I could start by consuming more vegetables (lettuces, tomatoes, onion, etc) and fresh cook meats (fish, pork, beef, etc) into my daily meals along with fresh fruits and healthy drink such as juice, milk, water, or wine to maintain my hydration and keep my blood flows. Furthermore, I will need to stay away from junk/fast foods and soft drinks, because most of them are high in calories, fats, and sugars which could lead to many illnesses in the long-term health.
Part 2: keyword: Diet
Purpose: My article main purpose is to identify effective strategies for long-term weight control throughout overweight and obesity worldwide. By taking the closer look at information and evidence that provided by RCTs to research and conclude whether low-fat diets support to greater weight loss advantage than regular-fat diets such as low-carbohydrate and other higher fat dietary methods.
Study design: There are many experiments and research been taken place around the world from the USA to Canada, Australia, Israel and many more. Their research suggests that “the long-term effect of low-fat diet intervention on the intensity of the intervention” (Tobias et al 2015). It also shows why low-fat interventions did not lead to differences in weight change compared to other higher-fat weight loss intervention.
Results: Their research yielded 3517 citations which are potentially eligible studies identified and screened and in there 3184 did not meet eligibility criteria. There only 333 full-texted articles assessed for eligibility and out 280 rejected after review not meeting the expectation for many reasons. That leave only 53 studies that are included in the meta-analysis of RCTs. (Result section table 1-4).
Conclusion: Meta-analysis of RCTs suggests that low-fat dietary interventions were not different that much compare to low-carb and other higher-fat dietary intervention in term of intensity and supporting weight loss. However, more additional research is required to fully identify these interventions strategies for long-term health along with helping people to maintain or lost weight.
Tobias, Deirdre K, et al. “Effect of Low-Fat Diet Interventions versus Other Diet Interventions on Long-Term Weight Change in Adults: a Systematic Review and Meta-Analysis.” The Lancet Diabetes & Endocrinology, vol. 3, no. 12, 2015, pp. 968–979., doi:10.1016/s2213-8587(15)00367-8.