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Sustainable, Healthy and Affordable Diets for Children in Lebanon: A Call for Action in Dire Times

Author

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  • Lamis Jomaa

    (Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon
    Department of Human Sciences, College of Health and Sciences, North Carolina Central University, Durham, NC 27707, USA)

  • Lara Nasreddine

    (Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon)

  • Farah Naja

    (Department of Clinical Nutrition and Dietetics, College of Health Sciences, Research Institute of Medical & Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates
    Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El-Solh, Beirut 1107-2020, Lebanon)

  • Lara Chehade

    (Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon)

  • Nahla Hwalla

    (Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107-2020, Lebanon)

Abstract

Achieving sustainable, healthy diets remains a global challenge to meet the sustainable development agenda by 2030. The purpose of this study is to derive optimal dietary recommendations for children that consider nutritional, environmental, and economic parameters of sustainability, using Lebanon as a case study. Data from the latest national food consumption survey conducted among Lebanese children were used. Optimized diets were derived using Optimeal, a software that produces similar patterns to the usual diet while considering nutrition constraints (energy, and macro/micronutrient needs), environmental footprints ((EFPs): water use, energy use, and greenhouse emissions), and cost. Three optimized diets were derived that meet the nutritional needs of children aged 4–8, 9–13, and 14–18 years, while considering EFPs and cost. Compared to the usual intake, optimized diets included higher intake of vegetables, legumes and dairy, and a decrease in saturated oils, processed meats, sugar, salty snacks, sweets, and sugar-sweetened beverages. Overall, the optimized diets decreased cost by 20% and reduced water use, energy use, and GHG emissions, by 20%, 11%, and 22%, respectively. The proposed models consider various constraints and provide sustainable solutions for decision makers within a country undergoing crises.

Suggested Citation

  • Lamis Jomaa & Lara Nasreddine & Farah Naja & Lara Chehade & Nahla Hwalla, 2021. "Sustainable, Healthy and Affordable Diets for Children in Lebanon: A Call for Action in Dire Times," Sustainability, MDPI, vol. 13(23), pages 1-18, November.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:23:p:13245-:d:691386
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    References listed on IDEAS

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    1. Farah Naja & Leila Itani & Rena Hamade & Marie Claire Chamieh & Nahla Hwalla, 2019. "Mediterranean Diet and Its Environmental Footprints Amid Nutrition Transition: The Case of Lebanon," Sustainability, MDPI, vol. 11(23), pages 1-18, November.
    2. Farah Naja & Nahla Hwalla & Anas El Zouhbi & Nada Abbas & Marie Claire Chamieh & Lara Nasreddine & Lamis Jomaa, 2020. "Changes in Environmental Footprints Associated with Dietary Intake of Lebanese Adolescents between the Years 1997 and 2009," Sustainability, MDPI, vol. 12(11), pages 1-17, June.
    3. Corné Van Dooren & Marcelo Tyszler & Gerard F. H. Kramer & Harry Aiking, 2015. "Combining Low Price, Low Climate Impact and High Nutritional Value in One Shopping Basket through Diet Optimization by Linear Programming," Sustainability, MDPI, vol. 7(9), pages 1-19, September.
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