Division of Food Technology, National Food Institute, Technical University of Denmark, DK-2800 Kgs, Denmark.
Dietetic and Nutritional Research Unit, Herlev and Gentofte University Hospital, DK-2730 Herlev, Denmark.
Nutrients. 2021 Dec 17;13(12):4525. doi: 10.3390/nu13124525.
Reducing the climate impact of food provided for residents in nursing homes is challenging, as the diets for older, frail adults must be high in protein content and energy density while at the same time ensuring that the meals are palatable and recognizable. This study aimed at providing guidance on healthy and more climate-friendly diets for nursing homes in the City of Copenhagen. The goal was to decrease greenhouse gas emissions (GHGE) by at least 25% while at the same time providing nutritionally adequate and recognizable menus. First, food purchase data were compiled with datasets matching each food item to a proxy food item and then to databases containing GHGE and nutrient information. Secondly, two diet scenarios were modelled based on current procurement practices, i.e., an energy- and protein-dense diet and a standard protein-dense diet, and converted into guidelines for menu planning. The diets contained less total meat, especially beef, and significantly more pulses, nuts and seeds in order to increase protein content according to recommendations for older adults. Finally, a combined scenario was calculated to reflect the joint climate impact reduction. This kind of innovation in food procurement is required in order to achieve the necessary transition to a sustainable food system.
为养老院居民提供的食物的气候影响降低具有挑战性，因为老年人和体弱者的饮食必须高蛋白和高能量密度，同时还要确保食物可口和可识别。本研究旨在为哥本哈根市的养老院提供健康和更有利于气候的饮食指导。目标是在减少温室气体排放 (GHGE) 的同时，提供营养充足且可识别的菜单。首先，通过数据集将食品购买数据与每个食品项目进行匹配，然后将其与包含 GHGE 和营养信息的数据库进行匹配。其次，根据当前采购实践，模拟了两种饮食方案，即能量和蛋白质密集型饮食和标准蛋白质密集型饮食，并将其转化为菜单规划指南。这些饮食包含的总肉类，特别是牛肉较少，而豆类、坚果和种子更多，以根据老年人的建议增加蛋白质含量。最后，计算了一个综合方案来反映联合的气候影响减少。为了实现向可持续食物系统的必要过渡，需要在食品采购方面进行这种创新。
