Plant-source foods: Leveraging crops for nutrition and healthy diets

Erick Boy, Inge D. Brouwer, Jennifer Foley, Natalia Palacios, Samuel P. Scott and Victor Taleon

Chapter 6 in Global food policy report 2024: Food systems for healthy diets and nutrition, 2024, pp 54-61 from International Food Policy Research Institute (IFPRI)

Abstract: Addressing the urgent need for food systems to support sustainable healthy diets will require a major improvement in the availability of and access to affordable, nutritious foods such as fruits, vegetables, and whole grains in low- and middle-income countries, along with increased consumer demand for healthy diets. Plant-source foods are key components of sustainable healthy diets. This chapter examines food crops that could be leveraged to improve health outcomes, describes production systems and their role in providing populations access to highly nutritious crops, and presents examples of evidence-based technologies that improve the nutritional content of crops, especially for vulnerable populations.

Keywords: nutrition; healthy diets; food crops; food consumption; biofortification; food processing (search for similar items in EconPapers)
Date: 2024
References: Add references at CitEc
Citations:

Downloads: (external link)
https://cgspace.cgiar.org/bitstreams/6d4bc54e-e254 ... 039002e3b3f/download

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:fpr:ifpric:141888

Access Statistics for this chapter

More chapters in IFPRI book chapters from International Food Policy Research Institute (IFPRI) Contact information at EDIRC.
Bibliographic data for series maintained by ().