Sustainable, Healthy and Affordable Diets for Children in Lebanon: A Call for Action in Dire Times

Lamis Jomaa, Lara Nasreddine, Farah Naja, Lara Chehade and Nahla Hwalla
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Lamis Jomaa: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon
Lara Nasreddine: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon
Farah Naja: Department of Clinical Nutrition and Dietetics, College of Health Sciences, Research Institute of Medical & Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates
Lara Chehade: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon
Nahla Hwalla: Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon

Sustainability, 2021, vol. 13, issue 23, 1-18

Abstract: Achieving sustainable, healthy diets remains a global challenge to meet the sustainable development agenda by 2030. The purpose of this study is to derive optimal dietary recommendations for children that consider nutritional, environmental, and economic parameters of sustainability, using Lebanon as a case study. Data from the latest national food consumption survey conducted among Lebanese children were used. Optimized diets were derived using Optimeal, a software that produces similar patterns to the usual diet while considering nutrition constraints (energy, and macro/micronutrient needs), environmental footprints ((EFPs): water use, energy use, and greenhouse emissions), and cost. Three optimized diets were derived that meet the nutritional needs of children aged 4–8, 9–13, and 14–18 years, while considering EFPs and cost. Compared to the usual intake, optimized diets included higher intake of vegetables, legumes and dairy, and a decrease in saturated oils, processed meats, sugar, salty snacks, sweets, and sugar-sweetened beverages. Overall, the optimized diets decreased cost by 20% and reduced water use, energy use, and GHG emissions, by 20%, 11%, and 22%, respectively. The proposed models consider various constraints and provide sustainable solutions for decision makers within a country undergoing crises.

Keywords: sustainable diet; diet optimization; children; healthy diet; environment footprint; cost; food security; Lebanon (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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