Halk Sağlığı Bakış Açısıyla Sürdürülebilir Beslenme

Özet

Halk sağlığı, hastalıkların önlenmesi ve yaşam kalitesinin yükseltilmesine yönelik çalışmalar yürüten geniş bir disiplindir;  bu nedenle beslenme, çevre sağlığı, kronik hastalıkların önlenmesi, sağlık eğitimi, sağlık eşitsizliklerinin azaltılması gibi birçok alanı kapsamaktadır. Sürdürülebilir beslenme ise, gıda üretiminden tüketim alışkanlıklarına kadar tüm sürecin çevreyle uyumlu, ekonomik açıdan erişilebilir ve toplumun sağlık gereksinimlerini karşılayacak şekilde düzenlenmesini ifade eder. Sürdürülebilir beslenme hem doğal kaynakları koruyarak gelecek nesillerin gıda hakkını güvence altına alır, hem de toplumun yeterli ve dengeli beslenmesini desteklemesi nedeniyle sürdürülebilir beslenme halk sağlığının hedefleriyle güçlü bir bağ içindedir. Doğal kaynakların korunması ve gıda güvenliğinin sağlanması yoluyla çevre sağlığına katkıda bulunur, dengeli ve yeterli beslenme alışkanlıklarının yaygınlaştırılmasıyla kronik hastalıkların önlenmesine yardımcı olur, toplumun farklı kesimlerine ulaşılabilir gıda seçenekleri sunarak sağlık eşitsizliklerini azaltır ve aynı zamanda sağlık eğitimi süreçlerinde bireylerin bilinçlenmesine olanak tanır. Bu bölümde, sürdürülebilir beslenmenin halk sağlığıyla bütünleşen çok boyutlu yapısı tartışılarak, geleceğe dönük daha adil, sağlıklı ve çevreyle uyumlu gıda sistemlerinin oluşturulmasına ışık tutacak değerlendirmeler yapılması amaçlanmaktadır.

Referanslar

United Nations. World Population Prospects. New York: UN, 2019.

Vermeulen S, Campbell BM, Ingram JSI. Climate change and food systems. Annu Rev Environ Resour, 2012:37;195-222.

Food and Agriculture Organization. The future of food and agriculture – Trends and challenges. Rome: FAO, 2017.

World Health Organization. Malnutrition. Geneva: WHO, 2021.

Black RE, Victora CG, Walker SP, Bhutta ZA, Christian P, de Onis M, Ezzati M, Grantham-McGregor S, Katz J, Martorell R, Uauy R. Maternal and child undernutrition and overweight in low-income and middle-income countries. Lancet, 2013:382;427-451.

GBD Risk Factor Collaborators. Global, regional, and national comparative risk assessment of 79 behavioural, environmental and occupational, and metabolic risks. Lancet, 2015:386;2287-2323.

Food and Agriculture Organization, World Health Organization. Sürdürülebilir sağlıklı diyetler yol gösterici ilkeleri. Rome: FAO, 2019.

United Nations General Assembly. Transforming our world: The 2030 Agenda for Sustainable Development. New York: UN, 2015.

World Health Organization. Sustainable healthy diets: Guiding principles. Geneva: WHO, 2019.

Sandesh A. Yetersiz beslenme, nedenleri ve türleri. Public Health Notes, 2017.

United Nations International Children’s Emergency Fund. Fed başarısızlığa – Çocuk beslenme raporu 2021. New York: UNICEF, 2021.

Salois MJ, Tiffin R, Balcombe KG. Impact of income on nutrient intakes: Implications for undernourishment and obesity. J Dev Stud, 2012:48(12);1716-1730.

Wells JCK, Marphatia AA, Amable G, Siervo M, Friis H, Miranda JJ, et al. The future of human malnutrition: Rebalancing agency for better nutritional health. Glob Health, 2021:17(1);119.

Katona P, Katona-Apte J. Interaction between nutrition and infection. Clin Infect Dis, 2008:46(10);1582-1588.

United Nations General Assembly. Transforming our world: The 2030 Agenda for Sustainable Development (A/RES/70/1). New York: UN, 2015.

Rogelj J, Shindell D, Jiang K, et al. Mitigation pathways compatible with 1.5°C in the context of sustainable development. In: Intergovernmental Panel on Climate Change. Global Warming of 1.5°C: An IPCC Special Report. Geneva: IPCC, 2018.

Food and Agriculture Organization, International Fund for Agricultural Development, United Nations International Children’s Emergency Fund, World Food Programme, World Health Organization. The state of food security and nutrition in the world: Safeguarding against economic slowdowns and downturns. Rome: FAO, 2019.

Lambrinou E, Hansen TB, Beulens JW. Lifestyle factors, self-management and patient empowerment in diabetes care. Eur J Prev Cardiol, 2019:26(Suppl 2);55-63.

Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature, 2014:515(7528);518-522.

Intergovernmental Panel on Climate Change. Climate change and land: Special report. Geneva: IPCC, 2019.

Fanzo J, Davis C, McLaren R, Choufani J. The effect of climate change across food systems: Implications for nutrition outcomes. Glob Food Secur, 2018:18;12-19.

Springmann M, Clark M, Mason-D’Croz D, Wiebe K, Bodirsky BL, Lassaletta L, et al. Options for keeping the food system within environmental limits. Nature, 2018:562(7728);519-525.

The Carbon Trust. Corporate summit. London: The Carbon Trust, 2018.

Takacs B, Stegemann JA, Kalea AZ, Borrion A. Comparison of environmental impacts of individual meals: Does it really make a difference to choose plant-based meals instead of meat-based ones? J Clean Prod, 2022:379(2);134782.

Jeswani HK, Azapagic A. Water footprint: Methodologies and a case study for assessing the impacts of water use. J Clean Prod, 2011:19(12);1288-1299.

Mekonnen MM, Hoekstra AY. A global assessment of the water footprint of farm animal products. Ecosystems, 2012:15(3);401-415.

Ermumcu MŞK, Aloğlu B, Akdağ N, Köroğlu NB. Türkiye beslenme rehberinde yaş gruplarına özgü önerilen menülerin yaşam döngüsü göstergeleriyle incelenmesi: Su ve karbon ayak izi. Fenerbahçe Univ Sağlık Bilimleri Derg, 2024:4(1);144-164.

Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E. Working toward healthy and sustainable diets: The “Double Pyramid Model” developed by the Barilla Center for Food and Nutrition to raise awareness about the environmental and nutritional impact of foods. Front Nutr, 2015:2;9.

Türkiye İsrafı Önleme Vakfı (TİSVA). Dünyada gıda israfının karşılaştırmalı analizi. Ankara: TİSVA, 2019.

Teigiserova DA, Hamelin L, Thomsen M. Towards transparent valorization of food surplus, waste and loss: Clarifying definitions, food waste hierarchy, and role in the circular economy. Sci Total Environ, 2020:706;136033.

Zagorski J, Reyes GA, Prescott MP, Stasiewicz MJ. A narrative review of intersections between food recovery and food safety in food service settings in the US. Resour Conserv Recycl, 2020:168;105304.

Kovács I, Balázsné Lendvai M, Beke J. The importance of food attributes and motivational factors for purchasing local food products: Segmentation of young local food consumers in Hungary. Sustainability, 2022:14(6);3224.

Koban E. Gastronomik turizm: Pazarlama ve rekabet yaklaşımıyla. Bursa: Ekin Basım Yayın Dağıtım, 2020.

Everett S, Aitchison C. The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. J Sustain Tour, 2008:16(2);150-167.

Sims R. Food, place and authenticity: Local food and the sustainable tourism experience. J Sustain Tour, 2009:17(3);321-336.

Işıldar P. Sürdürülebilirlik ve turizm. In: Kurgun H, Bağıran Özşeker D, eds. Gastronomi ve turizm (Kavramlar-Uygulamalar-Uluslararası Mutfaklar-Reçeteler). Ankara: Detay Yayıncılık, 2016:45-63.

Eren S. The consumption of local food in restaurants: A study in Kas. Int J Contemp Tour Res, 2017:1(2);55-64.

Čaušević A, Fusté-Forné F. Local cuisine in a tourist city: Food identity in Sarajevo restaurant menus as a source of destination marketing. Eur J Tour Hosp Recreat, 2022:12(1);61-77.

Guillaumie L, Vézina-Im LA, Boiral O, Prescott J, Bergeron A, Yuriev A. Promoting local food products for sustainability: Developing a taxonomy of best practices. Sustain Dev, 2024:32(1);635-646.

Vargas AM, de Moura AP, Deliza R, Cunha LM. The role of local seasonal foods in enhancing sustainable food consumption: A systematic literature review. Foods, 2021:10(9);2206.

Brooks M, Foster C, Holmes M, Wiltshire J, Wynn S. Understanding the environmental impacts of consuming foods that are produced locally in season. London: Department for Environment, Food and Rural Affairs (DEFRA), 2012.

United Nations. World population prospects 2022, summary of results. New York: UN, 2022.

Adesogan AT, Havelaar AH, McKune SL, Eilittä M, Dahl GE. Animal source foods: Sustainability problem or malnutrition and sustainability solution? Perspective Paper, 2020:4;1-15.

Global Alliance for Improved Nutrition. Demand creation for animal source foods. Geneva: GAIN, 2020.

Rojas-Downing MM, Nejadhashemi AP, Harrigan T, Woznicki SA. Climate change and livestock: Impacts, adaptation, and mitigation. Clim Risk Manag, 2017:16;145-163.

Gerber PJ, Steinfeld H, Henderson B, Mottet A, Opio C, Dijkman J, Falcucci A, Tempio G. Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Rome: FAO, 2013.

Grossi G, Goglio P, Vitali A, Williams AG. Livestock and climate change: Impact of livestock on climate and mitigation strategies. Anim Front, 2019:9(1);69-76.

Vera I, Muñoz MJ. Environmental impact of manure management. Renew Sustain Energy Rev, 2017:76;1008-1015.

Espinosa-Marrón A, Adams K, Sinno L, Cantu-Aldana A, Tamez M, Marrero A, Mattei J. Environmental impact of animal-based food production and the feasibility of a shift toward sustainable plant-based diets in the United States. Front Sustain, 2022:3;841106.

World Commission on Environment and Development. Our common future. Oxford: Oxford University Press, 1987.

Karaman A. Hayvansal üretimin çevresel etkileri. Atatürk Üniv Ziraat Fak Derg, 2006:37(1);43-49.

Kraham SJ. Sustainable meat production and consumption. Sustain Rev, 2017:6;1-20.

Dopelt K, Radon P, Davidovitch N. Environmental effects of the livestock industry: The relationship between knowledge, attitudes, and behavior among students in Israel. Int J Environ Res Public Health, 2019:16(8);1359.

Foley JA, Ramankutty N, Brauman KA, et al. Solutions for a cultivated planet. Nature, 2011:478(7369);337-342.

International Institute for Applied Systems Analysis. IIASA reports and publications. Laxenburg: IIASA, 2022.

Kelwick R, Webb A, Freemont P. Biological materials: The next frontier for cell-free synthetic biology. Front Bioeng Biotechnol, 2020:8;399.

Balcı Akova S, Tapan İ. Sürdürülebilir tarım kapsamında iyi tarım uygulamalarının değerlendirilmesi: Malatya ili örneği. J Geogr, 2022:44;151-167.

T.C. Tarım ve Orman Bakanlığı. Türkiye’de iyi tarım uygulamalarının istatistik verileri. Ankara: Tarım ve Orman Bakanlığı, 2023.

Tayar M. Gıda güvenliği. İstanbul: Marmara Belediyeler Birliği Yayını, 2010.

Swaminathan MS. Food security and social protection. In: Swaminathan MS, ed. Combating hunger and achieving food security. Cambridge: Cambridge University Press, 2015:219-236.

Deener A. The problem with feeding cities: The social transformation of infrastructure, abundance, and inequality in America. Chicago: University of Chicago Press, 2020.

USDA. Gıda güvenliği tanımları bilgi formu. Washington DC: United States Department of Agriculture, 2022.

Fielding-Singh P. Diğer yarısı nasıl yiyor: Amerika’da yiyecek ve eşitsizliğin anlatılmamış hikayesi. New York: Küçük, Kahverengi Kıvılcım, 2021.

Seligman HK, Berkowitz SA. Amerika Birleşik Devletleri’nde gıda güvenliği ve halk sağlığı hedeflerini desteklemek için programları ve politikaları hizalamak. Annu Rev Public Health, 2019:40;319-337.

Devine A, Lawlis T. Nutrition and vulnerable groups. Nutrients, 2019:11(5);1066.

Afshin A, Sur PJ, Fay KA, Cornaby L, Ferrara G, Salama JS, Murray CJ. Health effects of dietary risks in 195 countries, 1990–2017: A systematic analysis for the Global Burden of Disease Study 2017. Lancet, 2019:393(10184);1958-1972.

Miller DP, Thomas MMC. Policies to reduce food insecurity: An ethical imperative. Physiol Behav, 2020:222;112943.

Okubo T, Janmohamed A, Topothai C, Blankenship JL. Shifting risk factors for the double burden of malnutrition among young children in Thailand. Matern Child Nutr, 2020:16(S2);e12910.

Webb P. Nutrition and the post-2015 Sustainable Development Goals. New York: United Nations, 2014.

UNSCN. Progress in nutrition. Geneva: United Nations System Standing Committee on Nutrition, 2021.

Hawkes C, Fanzo J. Nourishing the SDGs: Global Nutrition Report 2017. Bristol: Development Initiatives Poverty Research Ltd, 2017.

IAASTD. Agriculture at a crossroads. Washington DC: American Association for the Advancement of Science, 2008.

Siche R. What is the impact of COVID-19 disease on agriculture? Sci Agropecu, 2020:11(1);3-6.

Navarro V, Serrano G, Lasa D, Aduriz AL, Ayo J. Cooking and nutritional science: Gastronomy goes further. Int J Gastronomy Food Sci, 2012:1(1);37-45.

Çakmak TF, Sevinç F. A conceptual framework of raw food diet and living foods in consumption culture. J Tourismology, 2018:4(2);83-92.

Önçel S. Türk mutfağı ve geleceğine ilişkin değerlendirmeler. J Tourism Gastronomy Stud, 2015:3(4);33-44.

Loken B, DeClerck F. Diets for a better future: Rebooting and reimagining healthy and sustainable food systems in the G20. Stockholm: EAT Forum, 2020.

Kraak VI, Consavage Stanley K, Rincon-Gallardo Patino S, Houghtaling B, Byker Shanks C. How the G20 leaders could transform nutrition by updating and harmonizing food-based dietary guidelines. UN Nutr J, 2022:1;69-89.

IPCC. Climate change 2022: Mitigation of climate change, summary for policymakers. Contribution of Working Group III to the Sixth Assessment Report. Geneva: Intergovernmental Panel on Climate Change, 2022.

Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet, 2019:393;447-492.

Parlasca MC, Qaim M. Meat consumption and sustainability. Annu Rev Resour Econ, 2022:14;17-41.

Swinburn B, Kraak V, Allender S, Atkins VJ, Baker PI, Bogard JR, et al. The global syndemic of obesity, undernutrition, and climate change: The Lancet Commission report. Lancet, 2019:393(10173);791-846.

Aras HK, Delen İ. Üniversite öğrencilerinin beslenme alışkanlıkları ve yeme farkındalığı durumlarının değerlendirilmesi. Celal Bayar Univ Sağlık Bilimleri Enstitüsü Derg, 2023:10(3);265-274.

Yayınlanan

5 Ocak 2026

Lisans

Lisans