Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability—2nd Edition
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 31 May 2025 | Viewed by 3661
Special Issue Editors
Interests: food safety; food security; food innovation; natural food products; nutrition; public health
Special Issues, Collections and Topics in MDPI journals
Interests: public health; nutrition; food safety; sustainability; food waste; food literacy; ethnic and racial minorities
Special Issues, Collections and Topics in MDPI journals
Interests: dietetics; food allergies; food development; foodservice; sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Eating is related to our relationship with food in various contexts, and it is influenced by difficult choices that consider biological, social, cultural, economic, psychological, and access-to-food aspects. As a result, eating decisions go beyond basic physiological and nutritional requirements. They may occasionally be conscious, but they can also be automatic, habitual, or subconscious. As such, eating is a complicated amalgamation of ingrained habits, social norms, and acquired attitudes and feelings toward food. Despite being a long-standing international human right, not everyone has access to enough food, for example, people with low incomes, those who follow special diets, and people with dietary restrictions. Beyond all aspects, including food choices, people with dietary restrictions are also subject to constraints placed on food consumption for disease prevention or treatment. Additionally, some people choose not to eat certain foods for various reasons, including ethical, moral, religious, and environmental reasons. These people may also have trouble getting access to enough food. In addition to being appropriate for their specificities, special diets and other dietary patterns should support an individual's nutritional and energy needs. This is important for an individual's health because unbalanced diets can negatively affect metabolism, resulting in nutrient deficiencies and causing inadequate weight. When people are not properly instructed regarding food (i.e., choices and consumption) and a healthy diet, it is assumed that special diets or other dietary patterns will be inappropriate. Additionally, maintaining a balanced diet is endangered by the higher cost and poorer nutritional and sensory quality of specialty food products compared to conventional meals. In addition to these challenges, people who follow special diets may experience social issues. Individuals could have difficulty getting hold of certain foods, gaining access to specialty cuisine restaurants, and getting advice on preparing nutritious meals. All of these factors may negatively impact these people's quality of life and their access to and choice of food.
Taking these premises into account, and since the topicality of the subject remains emerging and attracts excellent demand and interest, as demonstrated in the first edition of this Special Issue (https://www.mdpi.com/journal/nutrients/special_issues/174ZQ5X30G), we decided to launch a second edition that aims to present original research articles, reviews, and short communications concerning the following: special diets; dietary restrictions; dietary patterns; gluten-free diets; dairy-free diets; sugar restriction; salt restriction; vegan diets; vegetarian diets; quality of life; and sustainability.
Dr. António Raposo
Dr. Renata Puppin Zandonadi
Prof. Dr. Raquel Braz Assunção Botelho
Guest Editors
Manuscript Submission Information
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Keywords
- special diets
- gluten-free diets
- dairy-free diets
- salt restriction
- sugar restriction
- vegetarianism
- dietary restrictions
- quality of life
- sustainability
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