Wasti, Sharada Prasad ORCID: https://orcid.org/0000-0001-8833-7801, Upadhyay, Atul and Pant, Laxmi Prasad (2026) Chapter 4. Sustainable food systems for health and wellbeing. In: Pradhan, Prajal and Pant, Laxmi Prasad, (eds.) The Elgar Companion to Food System Transformation for Sustainable Development. Edward Elgar Publishing Ltd., Cheltenham, UK, pp. 37-52. ISBN 978-1035332847

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Abstract

Nutrition is essential for human health, and beliefs and practices about food and nutrition have evolved over time, including social acceptance of communal eating and traditional healing practices. Lifestyle changes resulted in modern food systems and eating practices that recognise nutritional individuality and a shift towards more personalised medicine, which tailors dietary advice to a person’s specific requirements. A healthy, diverse diet for disease prevention and overall well-being is promoted by today’s food recommendations, which emphasise whole, nutrient-dense foods. The triple burden of malnutrition, encompassing undernutrition, micronutrient deficiency, and overweight or obesity, risks health and wellbeing. Several nutrition-cascading safety nets have been implemented around the world to combat malnutrition, but their success depends not only on individual behaviour changes but also on structural inequality leading to social injustices.

Item Type:	Book Section
Uncontrolled Keywords:	nutrition security, food security, undernutrition, overnutrition, Health and Wellbeing
Subjects:	G Geography. Anthropology. Recreation > GE Environmental Sciences S Agriculture > S Agriculture (General) T Technology > T Technology (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Society, Environment and Development (CSED)
Last Modified:	10 Mar 2026 09:43
URI:	https://gala.gre.ac.uk/id/eprint/52559

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