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Kaput J, Kussmann M, Mendoza Y, et al. Enabling nutrient security and sustainability through systems research. Genes Nutr. 2015;10(3):462doi: 10.1007/s12263-015-0462-6.
Kaput, J., Kussmann, M., Mendoza, Y., Le Coutre, R., Cooper, K., & Roulin, A. (2015). Enabling nutrient security and sustainability through systems research. Genes & nutrition, 10(3), 462. https://doi.org/10.1007/s12263-015-0462-6
Kaput, Jim, et al. "Enabling nutrient security and sustainability through systems research." Genes & nutrition vol. 10,3 (2015): 462. doi: https://doi.org/10.1007/s12263-015-0462-6
Kaput J, Kussmann M, Mendoza Y, Le Coutre R, Cooper K, Roulin A. Enabling nutrient security and sustainability through systems research. Genes Nutr. 2015 May;10(3):462. doi: 10.1007/s12263-015-0462-6. Epub 2015 Apr 16. PMID: 25876838; PMCID: PMC4398674.
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Genes Nutr. 2015 May;10(3):462. doi: 10.1007/s12263-015-0462-6. Epub 2015 Apr 16.

Enabling nutrient security and sustainability through systems research.

Genes & nutrition

Jim Kaput, Martin Kussmann, Yery Mendoza, Ronit Le Coutre, Karen Cooper, Anne Roulin

Affiliations

  1. Nestlé Institute of Health Sciences, Lausanne, Switzerland, [email protected].

PMID: 25876838 PMCID: PMC4398674 DOI: 10.1007/s12263-015-0462-6

Abstract

Human and companion animal health depends upon nutritional quality of foods. Seed varieties, seasonal and local growing conditions, transportation, food processing, and storage, and local food customs can influence the nutrient content of food. A new and intensive area of investigation is emerging that recognizes many factors in these agri-food systems that influence the maintenance of nutrient quality which is fundamental to ensure nutrient security for world populations. Modeling how these systems function requires data from different sectors including agricultural, environmental, social, and economic, but also must incorporate basic nutrition and other biomedical sciences. Improving the agri-food system through advances in pre- and post-harvest processing methods, biofortification, or fortifying processed foods will aid in targeting nutrition for populations and individuals. The challenge to maintain and improve nutrient quality is magnified by the need to produce food locally and globally in a sustainable and consumer-acceptable manner for current and future populations. An unmet requirement for assessing how to improve nutrient quality, however, is the basic knowledge of how to define health. That is, health cannot be maintained or improved by altering nutrient quality without an adequate definition of what health means for individuals and populations. Defining and measuring health therefore becomes a critical objective for basic nutritional and other biomedical sciences.

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