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Journals
Nutrients
Special Issues
Advances in Sustainable Healthy Diets
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Advances in Sustainable Healthy Diets

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 15 May 2024 | Viewed by 1132

Special Issue Editors

Dr. Han-Shen Chen

E-Mail Website
Guest Editor
Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan
Interests: nutritional health; nutritional sustainability; sustainable diets; food consumption patterns; food environment; food behavior; environmental and natural resource economics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yuan-Yen Chang

E-Mail Website
Guest Editor
School of Medicine, Chung Shan Medical University, Taichung City 40201, Taiwan
Interests: natural antioxidants; reactive oxygen species (ROS); mitochondrial biogenesis; antioxidant effects; anti-inflammatory, anti-cancer, anti-apoptotic, and anti-autophagy properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In an epoch characterized by mounting apprehensions pertaining to global health and environmental sustainability, the imperative pursuit of sustainable, health-conscious dietary practices has increased in importance. As the global population burgeons and the specter of climate change continues to loom over our planet, the intricate interplay between our dietary choices and the ecosystems we inhabit has never been more critical. Recent strides in the realms of plant-based proteins, personalized nutrition, sustainable agriculture, food waste reduction, local sourcing of food, and dairy alternatives have revolutionized our dietary habits. This Special Issue elucidates recent breakthroughs in sustainable and health-promoting dietary patterns, shedding light on pioneering methodologies, technologies, and strategies that affect transformative changes in our approach toward nourishing ourselves and safeguarding the environment. The endeavor for sustainable health-conscious diets stands at the nexus between environmental stewardship and personal well-being.

This Special Issue comprehensively delves into the multifaceted domain of advances in sustainable, healthy diets, exploring innovative research endeavors, policy frameworks, and pragmatic solutions that bridge the divide between human nutrition and environmental sustainability. These initiatives have propelled us towards a healthier and more sustainable future.

Dr. Han-Shen Chen
Prof. Dr. Yuan-Yen Chang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable diets
  • healthy nutrition
  • dietary diversity
  • food security
  • plant-based diets

Published Papers (1 paper)

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Research

15 pages, 843 KiB  
Article
Breaking Conventional Eating Habits: Perception and Acceptance of 3D-Printed Food among Taiwanese University Students
by Min-Yen Chang, Wei-Jiun Hsia and Han-Shen Chen
Nutrients 2024, 16(8), 1162; https://0-doi-org.brum.beds.ac.uk/10.3390/nu16081162 - 13 Apr 2024
Viewed by 842
Abstract
Considering the prevalent strain on environmental resources imparted by existing food systems, prioritizing environmental sustainability is an imperative course of action. Subsequently, the shift towards sustainable production and consumption patterns engenders an escalating demand for environmentally conscious food systems. Thus, 3D-printed food technology [...] Read more.
Considering the prevalent strain on environmental resources imparted by existing food systems, prioritizing environmental sustainability is an imperative course of action. Subsequently, the shift towards sustainable production and consumption patterns engenders an escalating demand for environmentally conscious food systems. Thus, 3D-printed food technology surfaces are a promising solution noted for their efficacy in curtailing food waste, bolstering environmental sustainability, and imparting innovative strategies to the food supply chain. Herein, we amalgamate the theory of planned behavior (TPB) framework with several variables, namely ‘sensory appeal’, ‘food neophobia’, ‘perceived health risk’, and ‘environmental friendliness’ to probe the behavioral intentions of Taiwanese university students’ perceptions about 3D-printed food. Employing the snowball sampling method, 370 questionnaires were disseminated, out of which 319, constituting an effective retrieval rate of 86.2%, were deemed valid. Statistical analysis produced intriguing findings. Consumers’ inclination to purchase 3D-printed food is substantially determined by their attitudes, subjective norms, sensory appeal, food neophobia, perceived health risks, and environmental friendliness. Contrary to our initial hypothesis, perceived behavioral control did not exhibit a significant impact on consumers’ propensity to purchase 3D-printed food. Therefore, businesses should focus on magnifying the sensory appeal of 3D-printed food, coupled with precise nutritional labeling, to bolster consumer interest, enhance acceptance, and augment behavioral intentions. This study sheds light on the potential for the development of 3D-printed food in Taiwan, providing an indispensable reference for future endeavors in Taiwan’s 3D-printed food industry. Full article
(This article belongs to the Special Issue Advances in Sustainable Healthy Diets)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: What is quality food? The opinion of key of the Brazilian food system

Authors: Soares, P. et al.

Affiliation: University of Alicante, 03690 Alicante, Spain, et al.

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