Skip navigation
Universidade de Brasília
Use este identificador para citar ou linkar para este item: http://repositorio2.unb.br/jspui/handle/10482/48037
Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
ARTIGO_SustainableTransformationAgenda.pdf848,77 kBAdobe PDFVisualizar/Abrir
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorOluwole, Oluwatoyin-
dc.contributor.authorIbidapo, Olubunmi-
dc.contributor.authorArowosola, Temiloluwa-
dc.contributor.authorRaji, Fatima-
dc.contributor.authorZandonadi, Renata Puppin-
dc.contributor.authorAlasqah, Ibrahim-
dc.contributor.authorLho, Linda Heejung-
dc.contributor.authorHan, Heesup-
dc.contributor.authorRaposo, António-
dc.date.accessioned2024-03-26T12:48:06Z-
dc.date.available2024-03-26T12:48:06Z-
dc.date.issued2023-08-02-
dc.identifier.citationOLUWOLE, Oluwatoyin et al. Sustainable transformation agenda for enhanced global food and nutrition security : a narrative review. Frontiers in Nutrition, [S.l.], v. 10, 02 ago. 2023. DOI: https://doi.org/10.3389/fnut.2023.1226538. Disponível em: https://www.frontiersin.org/articles/10.3389/fnut.2023.1226538/full. Acesso em: 25 março 2024.pt_BR
dc.identifier.urihttp://repositorio2.unb.br/jspui/handle/10482/48037-
dc.language.isoengpt_BR
dc.publisherFrontierspt_BR
dc.rightsAcesso Abertopt_BR
dc.titleSustainable transformation agenda for enhanced global food and nutrition security : a narrative reviewpt_BR
dc.typeArtigopt_BR
dc.subject.keywordDesenvolvimento sustentávelpt_BR
dc.subject.keywordSegurança alimentar e nutricionalpt_BR
dc.subject.keywordPaíses em desenvolvimentopt_BR
dc.rights.license© 2023 Oluwole, Ibidapo, Arowosola, Raji, Zandonadi, Alasqah, Lho, Han and Raposo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.pt_BR
dc.identifier.doihttps://doi.org/10.3389/fnut.2023.1226538pt_BR
dc.description.abstract1The world’s population is currently growing at an exponential rate, which is estimated to be  over 8 billion inhabitants as reported by United Nations on November 15, 2022. According to FAO, 870 million people out of this population do not have enough food to eat, with the vast majority of hungry people (98%) living in developing countries, where almost 15% of the population is undernourished. Furthermore, the world’s population is estimated to come to 9 billion by 2050, which would incur severe food scarcity and would seriously hamper global food security. Food losses, especially post-harvest loss as a result of poor agricultural practices have also been reported to greatly impact the economy, the environment, and the livelihoods of low and medium countries and Sub-Saharan-African. Therefore, realistic options should be established for promoting sustainable agriculture systems, improving nutrition, and achieving food security to end hunger in our nations. This paper elucidates the drivers of food insecurity including food losses, escalating population growth, hunger, and food production, among others, and provided some transformation approaches such as value addition through appropriate and emerging food processing and preservation techniques, application of biotechnological options through genetically modified foods and functional foods consumption and integration of indigenous underutilized nutrient-dense food crops which could serve as allinclusive and sustainable transformation options for enhanced food and nutrition security, especially in developing countries, which is where the hunger burden and the prevalence of malnutrition and non-communicable diseases are high.pt_BR
dc.contributor.affiliationFederal Institute of Industrial Research, Department of Food Technologypt_BR
dc.contributor.affiliationFederal Institute of Industrial Research, Department of Food Technologypt_BR
dc.contributor.affiliationFederal Institute of Industrial Research, Department of Food Technologypt_BR
dc.contributor.affiliationFederal Institute of Industrial Research, Department of Food Technologypt_BR
dc.contributor.affiliationUniversity of Brasília, Campus Universitário Darcy Ribeiro, Faculty of Health Sciences, Nutrition Departmentpt_BR
dc.contributor.affiliationQassim University, College of Public Health and Health Informatics, Department of Public Healthpt_BR
dc.contributor.affiliationCheongju University, College of Business, Division of Tourism and Hotel Managementpt_BR
dc.contributor.affiliationSejong University, College of Hospitality and Tourism Managementpt_BR
dc.contributor.affiliationUniversidade Lusófona de Humanidades e Tecnologias, CBIOS (Research Center for Biosciences and Health Technologies)pt_BR
dc.description.unidadeFaculdade de Ciências da Saúde (FS)pt_BR
dc.description.unidadeDepartamento de Nutrição (FS NUT)pt_BR
dc.description.ppgPrograma de Pós-Graduação em Nutrição Humanapt_BR
Aparece nas coleções:Artigos publicados em periódicos e afins

Mostrar registro simples do item Visualizar estatísticas



Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.