Next Article in Journal
Influence of Brewer’s Spent Grain Compounds on Glucose Metabolism Enzymes
Next Article in Special Issue
High Levels of Nutrients of Concern in Baby Foods Available in Europe That Contain Sugar-Contributing Ingredients or Are Ultra-Processed
Previous Article in Journal
Assessment of Cooking Matters Facebook Platform to Promote Healthy Eating Behaviors among Low-Income Caregivers of Young Children in the United States: A Pilot Study
Previous Article in Special Issue
Associations between Infant Dietary Intakes and Liking for Sweetness and Fattiness Sensations in 8-to-12-Year-Old Children
 
 
Article

Towards a More Sustainable Nutrition: Complementary Feeding and Early Taste Experiences as a Basis for Future Food Choices

1
Pediatric Intermediate Care Unit, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, 20122 Milan, Italy
2
Department of Clinical Sciences and Community Health, University of Milan, 20122 Milan, Italy
3
Fondazione De Marchi, Department of Pediatrics, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, 20122 Milan, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Andrea Vania and Margherita Caroli
Nutrients 2021, 13(8), 2695; https://doi.org/10.3390/nu13082695
Received: 25 June 2021 / Revised: 30 July 2021 / Accepted: 1 August 2021 / Published: 4 August 2021
The concept of sustainable nutrition considers different fields: from human health to environmental, economic and socio-cultural aspects. Currently, in Europe, the diets that reflect the assumptions of the sustainable diet are the Mediterranean Diet and the New Nordic Diet. They both encourage the consumption of vegetable, organic and minimally processed foods, as well as regional, seasonal and Fair-Trade products, reducing the ecological impact of the production chain. These eating habits could be established starting from the prenatal period and from infancy during the complementary feeding stage, aiding children to accept of a more variable diet in terms of flavor, taste and texture. In particular, the positive parental role model is an effective method for improving a child’s diet and behaviors. Two healthy plates representing a sustainable diet in early infancy, at 6 and 24 months, are here proposed, in line with the “Planetary Health Diet” approved by the EAT-Lancet Commission. Our work aims to highlight how a sustainable diet is possible since infancy, since the introduction of solid foods. View Full-Text
Keywords: sustainability; nutrition; environment; Mediterranean Diet; New Nordic Diet; complementary feeding; nutritional habits sustainability; nutrition; environment; Mediterranean Diet; New Nordic Diet; complementary feeding; nutritional habits
Show Figures

Figure 1

MDPI and ACS Style

Mazzocchi, A.; De Cosmi, V.; Scaglioni, S.; Agostoni, C. Towards a More Sustainable Nutrition: Complementary Feeding and Early Taste Experiences as a Basis for Future Food Choices. Nutrients 2021, 13, 2695. https://doi.org/10.3390/nu13082695

AMA Style

Mazzocchi A, De Cosmi V, Scaglioni S, Agostoni C. Towards a More Sustainable Nutrition: Complementary Feeding and Early Taste Experiences as a Basis for Future Food Choices. Nutrients. 2021; 13(8):2695. https://doi.org/10.3390/nu13082695

Chicago/Turabian Style

Mazzocchi, Alessandra, Valentina De Cosmi, Silvia Scaglioni, and Carlo Agostoni. 2021. "Towards a More Sustainable Nutrition: Complementary Feeding and Early Taste Experiences as a Basis for Future Food Choices" Nutrients 13, no. 8: 2695. https://doi.org/10.3390/nu13082695

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop