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

IntroductionFood production is a major contributor to global greenhouse gas emissions (GHGE). To mitigate this impact, researchers have developed methods for designing healthy and sustainable diets by modifying existing consumption patterns through dietary changes between food groups. However, the n...

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Hlavní autoři:	Dominique van Wonderen, Johanna C. Gerdessen, Sander Biesbroek, Alida Melse-Boonstra
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2025-09-01
Edice:	Frontiers in Nutrition
Témata:	consumer acceptability dietary change diet modeling diet optimization food substitution
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1648055/full
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