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Nicole Darmon
MOISA (MOntpellier Interdisciplinary Research Center on Sustainable Agri-Food Systems) Mixt Research Unit, Montpellier Université, INRAE 1110, CIRAD, CIHEAM-IAMM, SupAgro, 34060 Montpellier, France

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Perspective
Published: 19 August 2021 in Sustainability
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Economics represents one of the four dimensions of sustainable nutrition. Affordable nutrient density is a key indicator of access to sustainable healthy diets. While the nutritional value of foods is assessed using nutrient density metrics, affordability metrics assess energy content and nutritional value of foods in relation to their cost. To be nutrition-relevant, such economic indicators are normally expressed in terms of monetary cost per calorie or per nutrient, as opposed to food weight. Affordability of healthy foods can also be related to the relative cost of staple grains and linked to local wages, incomes, and community purchasing power. The same concepts can be extended to the carbon cost of food production. In parallel with the affordability metrics, greenhouse gas emissions and other environmental costs ought to be calculated per 1000 kcal or per nutrient rather than per kilogram of food. Foods and food patterns need to be nutrient-rich, affordable, culturally appropriate, and appealing, and with low impact on natural resources. In this perspective article, we critically reflect on the linkages between the economic and health dimensions of sustainable nutrition and discuss some of the inherent tensions and synergies among them. Finally, we propose an approach to better integrate economic and sustainability considerations in the nutrition policy. Policy goals should prioritize balancing the nutritional value of food against its monetary or environmental cost.

ACS Style

Adam Drewnowski; Nicole Darmon; Pablo Monsivais. Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets. Sustainability 2021, 13, 9300 .

AMA Style

Adam Drewnowski, Nicole Darmon, Pablo Monsivais. Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets. Sustainability. 2021; 13 (16):9300.

Chicago/Turabian Style

Adam Drewnowski; Nicole Darmon; Pablo Monsivais. 2021. "Affordable Nutrient Density: Toward Economic Indicators of Sustainable Healthy Diets." Sustainability 13, no. 16: 9300.

Editorial
Published: 05 April 2021 in Cahiers de Nutrition et de Diététique
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ACS Style

Nicole Darmon; Marie-Line Huc. Au-delà de la polémique sur les menus sans viande, les multiples enjeux de la restauration scolaire. Cahiers de Nutrition et de Diététique 2021, 56, 89 -90.

AMA Style

Nicole Darmon, Marie-Line Huc. Au-delà de la polémique sur les menus sans viande, les multiples enjeux de la restauration scolaire. Cahiers de Nutrition et de Diététique. 2021; 56 (2):89-90.

Chicago/Turabian Style

Nicole Darmon; Marie-Line Huc. 2021. "Au-delà de la polémique sur les menus sans viande, les multiples enjeux de la restauration scolaire." Cahiers de Nutrition et de Diététique 56, no. 2: 89-90.

Journal article
Published: 15 March 2021 in Global Public Health
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We aim to identify the dietary changes to improve nutrition and reduce diet-related greenhouse gas emission (GHGE) simultaneously in Brazil, taking into account the heterogeneity in food habits and prices across the country. Food consumption and prices were obtained from two nationwide surveys (n = 55,970 households and 34,003 individuals). Linear programming models were performed to design optimised diets most resembling the observed diets, and meeting different sets of constraints: (i) nutritional, for preventing chronic diseases and meeting nutrient adequacy; (ii) socio-cultural: by respecting food preferences; and (iii) environmental: by reducing GHGE by steps of 10%. Moving toward a diet that meets nutritional recommendations led to a 14% to 24% cost increase and 10% to 27% GHGE reduction, depending on the stringency of the acceptability constraints. Stronger GHGE reductions were achievable (up to about 70%), with greater departure from the current diet, but not achieving calcium and potassium goals. Diet cost increment tended to be mitigated with GHGE reduction in most models, along with reductions in red meat, chicken, eggs, rice, and high-fat sugar sodium foods.

ACS Style

Eliseu Verly-Jr; Aline Martins de Carvalho; Dirce Maria Lobo Marchioni; Nicole Darmon. The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study. Global Public Health 2021, 1 -14.

AMA Style

Eliseu Verly-Jr, Aline Martins de Carvalho, Dirce Maria Lobo Marchioni, Nicole Darmon. The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study. Global Public Health. 2021; ():1-14.

Chicago/Turabian Style

Eliseu Verly-Jr; Aline Martins de Carvalho; Dirce Maria Lobo Marchioni; Nicole Darmon. 2021. "The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study." Global Public Health , no. : 1-14.

Journal article
Published: 28 July 2020 in Nutrients
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In France, school canteens must offer a vegetarian meal at least once per week. The objective was to evaluate the nutritional quality of school main dishes. A database of main dishes served in primary schools was first split into non-vegetarian (n = 669) and vegetarian (n = 315) categories. The latter has been divided into three sub-categories: vegetarian dishes containing cheese, vegetarian dishes containing eggs and/or dairy products but no cheese and vegetarian dishes without any eggs, cheese or other dairy products (vegan). Categories and sub-categories were compared based on nutrient adequacy ratios for “protective” nutrients (proteins, fibres, vitamins, minerals, essential fatty acids), the contents of nutrients to be limited (saturated fatty acids (SFA), sodium, free sugars) and on two nutrient profiling systems (SAIN,LIM and Nutri-Score). The vegetarian category and the non-vegetarian category displayed “adequate” levels (≥5% adequacy for 100 kcal) on average for almost all “protective” nutrients. The three sub-categories of vegetarian dishes displayed good SAIN,LIM and Nutri-Score profiles on average, although key nutrients were lacking (vitamin B12, vitamin D and DHA) or were present in insufficient amounts (vitamin B2 and calcium) in the vegan sub-category. The sub-category containing eggs and/or dairy products other than cheese was a good compromise, as it provided protective nutrients associated with eggs and fresh dairy products, while the sub-category containing cheese provided higher levels of SFA. Nutrient profile algorithms are insufficiently informative to assess the nutritional quality of school dishes.

ACS Style

Romane Poinsot; Florent Vieux; Christophe Dubois; Marlène Perignon; Caroline Méjean; Nicole Darmon. Nutritional Quality of Vegetarian and Non-Vegetarian Dishes at School: Are Nutrient Profiling Systems Sufficiently Informative? Nutrients 2020, 12, 2256 .

AMA Style

Romane Poinsot, Florent Vieux, Christophe Dubois, Marlène Perignon, Caroline Méjean, Nicole Darmon. Nutritional Quality of Vegetarian and Non-Vegetarian Dishes at School: Are Nutrient Profiling Systems Sufficiently Informative? Nutrients. 2020; 12 (8):2256.

Chicago/Turabian Style

Romane Poinsot; Florent Vieux; Christophe Dubois; Marlène Perignon; Caroline Méjean; Nicole Darmon. 2020. "Nutritional Quality of Vegetarian and Non-Vegetarian Dishes at School: Are Nutrient Profiling Systems Sufficiently Informative?" Nutrients 12, no. 8: 2256.

Original article
Published: 02 June 2020 in Nutrition Bulletin
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Mathematical optimisation of diets is generally used to translate nutrient‐based recommendations into healthy food choices but can also be used to assess the possible impact of food‐based dietary guidelines (FBDG) on nutrient intakes. Optimisation of individual diets, which allows individual variability of food consumption to be taken into account, generates more robust results and more realistic diets than population diet optimisation. It was used to simulate the impact on nutrient intakes of complying with the new French FBDGs. For each observed diet of adults in the French INCA2 survey, a new isoenergetic diet was designed to meet all food consumption frequencies recommended by the new French FBDGs, as interpreted by the constraints included in a model called DP2. Because the dairy food group is the only one whose guideline has been reduced (from 3 to 2 portions/day) compared to the previous FBDGs, an alternative model, called DP3, imposing 3 daily portions of dairy products instead of 2 was also tested. Diets optimised with the DP2 model had lower energy density and higher nutrient density than the observed diets, and inadequate intakes decreased for most vitamins and minerals. With the alternative DP3 model, the decrease in saturates was less pronounced than with 2 portions/day of dairy products (13.8%, 11.9% and 12.8% energy in observed diets and in DP2 and DP3, respectively), but calcium adequacy was improved instead of being worsened (51%, 58% and 16% of inadequacy in observed diets and in diets modelled with 2 portions/day and 3 portions/day of dairy products, respectively). Individual diet optimisation is a powerful tool for assessing the nutritional relevance of existing FBDGs and to test possible alternatives.

ACS Style

M. Maillot; N. Darmon. Testing the nutritional relevance of food‐based dietary guidelines with mathematical optimisation of individual diets. Nutrition Bulletin 2020, 45, 175 -188.

AMA Style

M. Maillot, N. Darmon. Testing the nutritional relevance of food‐based dietary guidelines with mathematical optimisation of individual diets. Nutrition Bulletin. 2020; 45 (2):175-188.

Chicago/Turabian Style

M. Maillot; N. Darmon. 2020. "Testing the nutritional relevance of food‐based dietary guidelines with mathematical optimisation of individual diets." Nutrition Bulletin 45, no. 2: 175-188.

Conference abstract
Published: 01 April 2020 in Nutrition Clinique et Métabolisme
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Une alimentation adéquate et une activité physique régulière sont des éléments clés du vieillissement en bonne santé. Depuis 2016, un partenariat est engagé en PACA entre chercheurs et acteurs clés de la prévention en nutrition destinée aux seniors (Carsat Sud-Est, Mutualité Française Sud, Pôle Infos Seniors Marseille Nord). Un état des lieux a montré que l’offre d’actions de prévention en nutrition est importante dans la région, majoritairement sous forme d’ateliers de prévention collectifs, mais que l’impact de ces ateliers est peu évalué et qu’ils pourraient être améliorés. L’objectif est de présenter la recherche interventionnelle ALAPAGE (2020–2023), financée par l’IRESP. ALAPAGE a pour objectif d’évaluer l’impact d’une offre de prévention sur les comportements alimentaires et l’activité physique de seniors à domicile. Il s’agit : d’améliorer l’offre de prévention existante afin qu’elle favorise la participation de seniors socialement isolés et/ou économiquement vulnérables et qu’elle soit harmonisée et innovante dans sa forme et son contenu ; d’analyser les modalités de réalisation des ateliers ; d’évaluer leur impact sur l’alimentation et l’activité physique des seniors et sur leur qualité de vie ; d’estimer leur rapport coût-efficacité. ALAPAGE est un essai d’intervention contrôlé randomisé par grappes : 60 ateliers collectifs seront randomisés selon un ratio 2 :1 (test/témoin) pour recruter 600 participants dans le groupe intervention et 300 dans le groupe témoin. Les participants (60 ans ou plus, autonomes, vivant à domicile) seront recrutés par les structures de terrain selon des modalités classiques (courriers d’information, événement d’information, affiches, etc.), et de façon active pour les seniors socialement isolés et/ou économiquement vulnérables. Les participants du groupe intervention participeront à un atelier collectif comprenant 1 séance introductive, 4 sur l’alimentation et 2 sur l’activité physique et des activités post-atelier. Les participants du groupe témoin seront invités à d’autres types d’ateliers (par ex. sur l’accès aux droits) puis pourront bénéficier d’un atelier prévention nutrition après le dernier point de l’évaluation. L’évaluation portera sur les pratiques alimentaires (méthode d’économie expérimentale limitant les biais de déclaration) et sur l’activité physique (batterie de tests validés de la capacité physique fonctionnelle). Les critères secondaires incluent la qualité de vie, le soutien social et des facteurs sociocognitifs, tel que le sentiment d’auto-efficacité. L’évaluation des processus reposera sur l’exploitation de données quantitatives et la réalisation d’entretiens qualitatifs. Une analyse de l’ensemble des coûts unitaires et quantités nécessaires (documents, heures de travail des intervenants, etc.) sera effectuée et rapportée à l’efficacité des actions. Les mesures auront lieu à la 1re et à la dernière séance, puis 3 mois après. Les résultats de ce projet guideront les décideurs dans le choix des actions et leur dissémination. Il bénéficie d’un fort potentiel de transférabilité aux autres régions, du fait de l’importance stratégique des partenaires opérationnels et de leur structuration nationale.

ACS Style

N. Darmon; A. Bocquier; C. Dubois; A. Vinet; P. Verger; C. Alapage. ALAPAGE, une recherche interventionnelle visant à améliorer l’alimentation et l’activité physique du sujet âgé vivant à domicile. Nutrition Clinique et Métabolisme 2020, 34, 91 .

AMA Style

N. Darmon, A. Bocquier, C. Dubois, A. Vinet, P. Verger, C. Alapage. ALAPAGE, une recherche interventionnelle visant à améliorer l’alimentation et l’activité physique du sujet âgé vivant à domicile. Nutrition Clinique et Métabolisme. 2020; 34 (1):91.

Chicago/Turabian Style

N. Darmon; A. Bocquier; C. Dubois; A. Vinet; P. Verger; C. Alapage. 2020. "ALAPAGE, une recherche interventionnelle visant à améliorer l’alimentation et l’activité physique du sujet âgé vivant à domicile." Nutrition Clinique et Métabolisme 34, no. 1: 91.

News and views
Published: 16 February 2020 in Nutrition Bulletin
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The British Nutrition Foundation held a 1‐day roundtable event to gather views from a wide range of stakeholders on the relevance and importance of the concept of nutrient density in supporting and motivating people to make healthier dietary choices. The opportunities and barriers associated with the use of this concept were also explored. The roundtable involved experts from research, public health nutrition, dietetics, retail and nutrition science communication, and this report describes the main themes emerging from the discussions. High obesity prevalence rates indicate that, on average, we are consuming too many calories relative to energy requirements; yet, the quality of our diets, with respect to certain vitamins and minerals and fibre, seems to be falling somewhat short of recommendations. Addressing this issue may require a more holistic approach than the current focus on restricting single nutrients prevalent in public health messaging internationally. Most members of the roundtable felt that communicating the concept of nutrient density may help in encouraging healthier food choices and dietary patterns that are higher in nutritional quality. However, while nutrient profiling has been used to guide front‐of‐pack labelling and in restricting the advertising of less healthy foods to children, there is a lack of consensus on the precise definition of a ‘nutrient dense’ food or which nutrients should be used as markers of the ‘healthiness’ of foods/drinks, and the term seems to be poorly understood by consumers and health professionals alike. Therefore, further work is required if tools around this concept are to be developed to try and successfully promote behaviour change.

ACS Style

S. Lockyer; Janet Cade; N. Darmon; M. Flynn; S. Gatenby; A. Govindji; B. Quick; Monique Raats; M. Rayner; Milka Sokolovic; A. Spiro; N. Sritharan; S. Stanner; J. L. Buttriss. Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’. Nutrition Bulletin 2020, 45, 74 -97.

AMA Style

S. Lockyer, Janet Cade, N. Darmon, M. Flynn, S. Gatenby, A. Govindji, B. Quick, Monique Raats, M. Rayner, Milka Sokolovic, A. Spiro, N. Sritharan, S. Stanner, J. L. Buttriss. Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’. Nutrition Bulletin. 2020; 45 (1):74-97.

Chicago/Turabian Style

S. Lockyer; Janet Cade; N. Darmon; M. Flynn; S. Gatenby; A. Govindji; B. Quick; Monique Raats; M. Rayner; Milka Sokolovic; A. Spiro; N. Sritharan; S. Stanner; J. L. Buttriss. 2020. "Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’." Nutrition Bulletin 45, no. 1: 74-97.

Journal article
Published: 24 January 2020 in Cahiers de Nutrition et de Diététique
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L’impact du respect des nouvelles recommandations alimentaires françaises sur les apports nutritionnels a été testé, et comparé selon le nombre de portions de produits laitiers : 2 p/j (recommandation actuelle) ou 3 p/j (recommandation précédente). Pour chaque diète observée des adultes de l’enquête INCA2, deux nouvelles diètes (iso-énergétiques) ont été modélisées, l’une respectant l’ensemble des nouvelles recommandations alimentaires avec 2 portions de produits laitiers/j (PL2), l’autre avec 1 portion supplémentaire (PL3). Sur la base d’indicateurs globaux (Mean Adequacy Ratio, Mean Excess Ratio et densité énergétique), les diètes PL2 et PL3 avaient une meilleure qualité nutritionnelle que les diètes observées. Les AGS totaux diminuaient avec les deux modèles, mais plus avec PL2 (13,8 %, 11,9 % et 12,8 % de l’énergie pour les diètes observées, PL2 et PL3, respectivement). La différence la plus importante entre les deux modèles portait sur le niveau d’inadéquation des apports en calcium : par rapport au niveau dans les diètes observées (51 % d’inadéquation), PL2 dégradait légèrement la situation (58 % d’inadéquation) alors que PL3 l’améliorait nettement (seulement 16 % d’inadéquation). The impact of compliance with the new French food-based dietary guidelines on nutrient intakes was tested, and compared according to the number of portions of dairy products: 2/d (current recommendation) or 3/d (previous recommendation). For each observed diet of adults in the INCA2 survey, two new diets (iso-energetic with the observed) were modeled, one respecting all the dietary recommendations with 2 portions of dairy products/day (PL2 model), the other with 1 additional portion (PL3 model). On the basis of global indicators (Mean Adequacy Ratio, Mean Excess Ratio and energy density), the PL2 and PL3 diets had a better nutritional quality than the observed diets. Total SFA decreased with both models, but more with PL2 (13.8%, 11.9% and 12.8% of energy, for observed, PL2 and PL3, respectively). The main difference between the two models concerned calcium: the PL2 model degraded the situation while the PL3 model improved it (51; 58 and 16% of inadequate calcium intakes, for observed, PL2 and PL3, respectively).

ACS Style

Matthieu Maillot; Nicole Darmon. Modélisation de l’impact du respect des nouvelles recommandations alimentaires françaises sur les apports nutritionnels des adultes. Cahiers de Nutrition et de Diététique 2020, 55, 18 -29.

AMA Style

Matthieu Maillot, Nicole Darmon. Modélisation de l’impact du respect des nouvelles recommandations alimentaires françaises sur les apports nutritionnels des adultes. Cahiers de Nutrition et de Diététique. 2020; 55 (1):18-29.

Chicago/Turabian Style

Matthieu Maillot; Nicole Darmon. 2020. "Modélisation de l’impact du respect des nouvelles recommandations alimentaires françaises sur les apports nutritionnels des adultes." Cahiers de Nutrition et de Diététique 55, no. 1: 18-29.

Journal article
Published: 21 August 2019 in International Journal of Environmental Research and Public Health
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There is great potential for reducing greenhouse gas emissions (GHGE) from public-sector meals. This paper aimed to develop a strategy for reducing GHGE in the Swedish school food supply while ensuring nutritional adequacy, affordability, and cultural acceptability. Amounts, prices and GHGE-values for all foods and drinks supplied to three schools over one year were gathered. The amounts were optimized by linear programming. Four nutritionally adequate models were developed: Model 1 minimized GHGE while constraining the relative deviation (RD) from the observed food supply, Model 2 minimized total RD while imposing stepwise GHGE reductions, Model 3 additionally constrained RD for individual foods to an upper and lower limit, and Model 4 further controlled how pair-wise ratios of 15 food groups could deviate. Models 1 and 2 reduced GHGE by up to 95% but omitted entire food categories or increased the supply of some individual foods by more than 800% and were deemed unfeasible. Model 3 reduced GHGE by up to 60%, excluded no foods, avoided high RDs of individual foods, but resulted in large changes in food-group ratios. Model 4 limited the changes in food-group ratios but resulted in a higher number of foods deviating from the observed supply and limited the potential of reducing GHGE in one school to 20%. Cost was reduced in almost all solutions. An omnivorous, nutritionally adequate, and affordable school food supply with considerably lower GHGE is achievable with moderate changes to the observed food supply; i.e., with Models 3 and 4. Trade-offs will always have to be made between achieving GHGE reductions and preserving similarity to the current supply.

ACS Style

Patricia Eustachio Colombo; Emma Patterson; Liselotte Schäfer Elinder; Anna Karin Lindroos; Ulf Sonesson; Nicole Darmon; Alexandr Parlesak. Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming. International Journal of Environmental Research and Public Health 2019, 16, 3019 .

AMA Style

Patricia Eustachio Colombo, Emma Patterson, Liselotte Schäfer Elinder, Anna Karin Lindroos, Ulf Sonesson, Nicole Darmon, Alexandr Parlesak. Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming. International Journal of Environmental Research and Public Health. 2019; 16 (17):3019.

Chicago/Turabian Style

Patricia Eustachio Colombo; Emma Patterson; Liselotte Schäfer Elinder; Anna Karin Lindroos; Ulf Sonesson; Nicole Darmon; Alexandr Parlesak. 2019. "Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming." International Journal of Environmental Research and Public Health 16, no. 17: 3019.

Journal article
Published: 20 July 2019 in Nutrition Journal
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Meeting nutrient intake recommendations may demand substantial modifications in dietary patterns, and may increase diet cost. Incentives for modifying one’s dietary intake that disregard prices are unlikely to be effective in the general population, especially among low-income strata, due to the high percentage of income committed to food purchases. The aim of this study is to evaluate how much the nutrient content can be increased through a modeled diet, without any cost increase, for low-income Brazilian households. Low-income households were selected from the Household Budget Survey (24,688 households) and National Dietary Survey (6,032 households, 16,962 individuals), from where we obtained food prices and consumption data. Food quantities were modeled using linear programming to find diets that meet nutritional recommendations in two sets of models: cost-constrained (the cost should not be higher than the observed diet cost) and cost-free. Minimum and maximum amounts of each food in the modelled diets were allowed at three levels of food acceptability: rigorous (least deviance from the current observed diets), moderate, and flexible (higher deviance from the current observed diets). We found no feasible solution that would accommodate all the nutritional targets. The most frequent limiting nutrients were calcium; vitamins D, E, and A; zinc; fiber; sodium; and saturated and trans-fats. However, increases in nutrient contents were observed, especially for fiber, calcium, copper, magnesium, vitamin A, vitamin C, and vitamin E. In general, the best achievement was obtained with cost-free models. Fruits and beans increased in all models; large increase in whole cereals was observed only in the flexible models; large increase in vegetables was observed only in the cost-free models; and fish increased only in the cost-free models. Reductions were observed for rice, red and processed meats, sugar-sweetened beverages, and sweets. The mean observed cost was US$2.16 per person/day. The mean cost in the cost-free models was US$2.90 (moderate), US$2.70 (rigorous), and US$2.60 (flexible). The complete nutritional adequacy is unattainable, although feasible changes would substantially improve diet quality by improving nutrient content without additional costs.

ACS Style

Eliseu Verly-Jr; Rosely Sichieri; Nicole Darmon; Matthieu Maillot; Flavia Mori Sarti. Planning dietary improvements without additional costs for low-income individuals in Brazil: linear programming optimization as a tool for public policy in nutrition and health. Nutrition Journal 2019, 18, 1 -12.

AMA Style

Eliseu Verly-Jr, Rosely Sichieri, Nicole Darmon, Matthieu Maillot, Flavia Mori Sarti. Planning dietary improvements without additional costs for low-income individuals in Brazil: linear programming optimization as a tool for public policy in nutrition and health. Nutrition Journal. 2019; 18 (1):1-12.

Chicago/Turabian Style

Eliseu Verly-Jr; Rosely Sichieri; Nicole Darmon; Matthieu Maillot; Flavia Mori Sarti. 2019. "Planning dietary improvements without additional costs for low-income individuals in Brazil: linear programming optimization as a tool for public policy in nutrition and health." Nutrition Journal 18, no. 1: 1-12.

Preprint
Published: 08 July 2019
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There is great potential for reducing greenhouse gas emissions (GHGE) from public sector meals. This paper aimed to develop a strategy for reducing GHGE in the Swedish school food supply without compromising nutritional adequacy, affordability, and cultural acceptability. Amounts, prices and GHGE-values for all foods and drinks supplied to three schools over one year were gathered. The amounts were optimized by linear programming. Four nutritionally adequate models were developed: Model 1 minimized GHGE while constraining relative deviation (RD) from observed food supply; Model 2 minimized total RD while imposing stepwise GHGE reductions; Model 3 additionally constrained RD for individual foods to an upper and lower limit; and Model 4 further controlled how ratios between food groups could deviate. Models 1 and 2 reduced GHGE by up to 95% but omitted entire food categories or increased the supply of some individual foods by more than 800% and were deemed unfeasible. Model 3 reduced GHGE by up to 60%, excluded no foods, avoided high RDs of individual foods, but resulted in large changes in food group ratios. Model 4 limited changes in food group ratios but resulted in a higher number of foods deviating from the observed supply and limited the potential of reducing GHGE. Cost was reduced in almost all solutions. An omnivorous, nutritionally adequate, and affordable school food supply, with considerably lower GHGE is achievable with moderate changes to the observed food supply. Trade-offs will always have to be made between achieving GHGE reductions and preserving similarity to the current supply.

ACS Style

Patricia Eustachio Colombo; Emma Patterson; Liselotte Schäfer Elinder; Anna Karin Lindroos; Ulf Sonesson; Nicole Darmon; Alexandr Parlesak. Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming. 2019, 1 .

AMA Style

Patricia Eustachio Colombo, Emma Patterson, Liselotte Schäfer Elinder, Anna Karin Lindroos, Ulf Sonesson, Nicole Darmon, Alexandr Parlesak. Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming. . 2019; ():1.

Chicago/Turabian Style

Patricia Eustachio Colombo; Emma Patterson; Liselotte Schäfer Elinder; Anna Karin Lindroos; Ulf Sonesson; Nicole Darmon; Alexandr Parlesak. 2019. "Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming." , no. : 1.

Journal article
Published: 04 July 2019 in Cahiers de Nutrition et de Diététique
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Les problèmes actuels de santé publique et d’environnement nécessitent d’identifier des changements de régimes qui améliorent la qualité nutritionnelle et réduisent l’impact environnemental de notre alimentation. Une approche d’optimisation de l’alimentation a été utilisée pour déterminer si la prise en compte de la biodisponibilité des nutriments pourrait avoir une influence sur la composition, en particulier en viande, d’une alimentation plus durable. Deux régimes aussi proches que possible du régime moyen observé chez les adultes et ayant un impact environnemental réduit d’au moins 30 % ont été obtenus : dans le premier modèle (NE), le respect des apports nutritionnels recommandés était imposé pour tous les nutriments ; dans le deuxième modèle (NEB), l’adéquation nutritionnelle a été mieux assurée en prenant en compte la biodisponibilité du fer, du zinc, des protéines et de la vitamine A. La quantité totale de viande, égale à 110 g/j et à 168 g/j dans le régime moyen observé chez les femmes et les hommes respectivement, a diminué de 78 % et 67 % pour les femmes, et de 68 % et 66 % pour les hommes, dans les régimes NE et NEB, respectivement. La quantité de viande de ruminant, égale à 36 g/j et 54 g/j dans le régime moyen observé chez les femmes et les hommes respectivement, a encore plus sévèrement diminué de 84 % et 87 % pour les femmes, et de 80 % et 78 % pour les hommes, dans les régimes NE et NEB, respectivement. La part des protéines d’origine animale a diminué dans les deux régimes modélisés, passant d’environ 66 % dans les régimes observés à un peu plus de 50 % dans les régimes alimentaires modélisés. Il est donc nécessaire de réduire la consommation de viande des adultes français pour tendre vers une alimentation plus durable, et la prise en compte de la biodisponibilité des nutriments ne semble pas remettre en cause cette conclusion. Current public health and environmental issues require identifying dietary changes that both improve nutritional quality and reduce the environmental impact of our diet. A diet optimization approach has been used to assess whether taking into account the bioavailability of nutrients would influence the composition, especially in meat, of more sustainable diets. Two diets as close as possible to the average diet observed in adults and with a reduced environmental impact of at least 30% were obtained: in the first model (NE), compliance with the recommended dietary intakes was imposed for all nutrients; in the second model (NEB), nutritional adequacy was further ensured by taking into account the bioavailability of iron, zinc, protein and vitamin A. Starting from 110 g/d in women's OBS diet (168 g/d for men), total meat quantity decreased by 78% and 67% for women (68% and 66% for men) in NE and NEB diets, respectively. Starting from 36 g/d women's OBS diet (54 g/d for men), ruminant meat quantity dropped severely by 84%...

ACS Style

Marlène Perignon; Tangui Barré; Rozenn Gazan; Florent Vieux; Valérie Micard; Marie Josephe Amiot; Nicole Darmon. Prise en compte de la biodisponibilité des nutriments lors de l’identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire ? Cahiers de Nutrition et de Diététique 2019, 54, 336 -346.

AMA Style

Marlène Perignon, Tangui Barré, Rozenn Gazan, Florent Vieux, Valérie Micard, Marie Josephe Amiot, Nicole Darmon. Prise en compte de la biodisponibilité des nutriments lors de l’identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire ? Cahiers de Nutrition et de Diététique. 2019; 54 (6):336-346.

Chicago/Turabian Style

Marlène Perignon; Tangui Barré; Rozenn Gazan; Florent Vieux; Valérie Micard; Marie Josephe Amiot; Nicole Darmon. 2019. "Prise en compte de la biodisponibilité des nutriments lors de l’identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire ?" Cahiers de Nutrition et de Diététique 54, no. 6: 336-346.

Study protocol
Published: 17 May 2019 in BMC Public Health
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Despite growing evidence for the multiple health benefits of community gardening, longitudinal studies based on quantitative data are needed. Here we describe the protocol of JArDinS, a quasi-experimental study, aimed at assessing the impact of community garden participation (a natural experiment) in the adoption of more sustainable lifestyles. Gardeners (n = 80) starting gardening in a community garden in Montpellier (France) will be recruited. Volunteers with no experience in community gardening and matched for age range, gender, household income and household composition will be recruited in a control group (n = 80). The sustainability of lifestyles in its social/health, environmental and economic dimensions will be assessed from a food supply diary (recording type, quantity and price of foods acquired in a 1-month period and the carbon impact of relevant food trips), a triaxial accelerometer (measuring physical activity) and online questionnaires on mental and social health, sensitivity to food waste, and connection with nature. Change of outcomes after 1 year will be compared between the natural experiment and the control groups. This study will provide information on the impact of participation in a community garden on the different dimensions of sustainability, based on a robust quasi-experimental design allowing causality evaluation. The JArDinS study was registered at clinicaltrials.gov as NCT03694782 . Date of registration: 3rd October 2018, retrospectively registered.

ACS Style

Marion Tharrey; Marlène Perignon; Pascale Scheromm; Caroline Mejean; Nicole Darmon. Does participating in community gardens promote sustainable lifestyles in urban settings? Design and protocol of the JArDinS study. BMC Public Health 2019, 19, 589 .

AMA Style

Marion Tharrey, Marlène Perignon, Pascale Scheromm, Caroline Mejean, Nicole Darmon. Does participating in community gardens promote sustainable lifestyles in urban settings? Design and protocol of the JArDinS study. BMC Public Health. 2019; 19 (1):589.

Chicago/Turabian Style

Marion Tharrey; Marlène Perignon; Pascale Scheromm; Caroline Mejean; Nicole Darmon. 2019. "Does participating in community gardens promote sustainable lifestyles in urban settings? Design and protocol of the JArDinS study." BMC Public Health 19, no. 1: 589.

Journal article
Published: 27 September 2018 in Cahiers de Nutrition et de Diététique
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Les directives françaises pour la restauration scolaire prévoient, pour chaque série de 20 repas successifs, le respect de 15 critères relatifs à la fréquence de service de certains plats. L’objectif de l’étude était d’analyser les implications, en termes de qualité nutritionnelle des séries de repas, du respect ou non-respect de ces critères fréquentiels, notamment ceux portant sur le plat protidique. Partant de 40 séries de 20 repas successifs servis dans des écoles primaires, plusieurs séries de repas ont été simulées selon le respect ou non des critères, et la qualité nutritionnelle a été estimée par l’adéquation nutritionnelle moyenne (ANM) en 23 nutriments « positifs », ainsi que par les teneurs en lipides, acides gras saturés (AGS) et sucres libres. Les séries observées respectaient en moyenne 9,7 critères fréquentiels (min 4, max 14). Dans les séries simulées, l’ANM augmentait avec le respect des critères et diminuait suite au retrait du plat protidique ou à son remplacement par des plats sans viande ni poisson. Quel que soit le scénario, les teneurs en sucres libres étaient inférieures au maximum recommandé. Concernant les lipides et les AGS, ils diminuaient suite au respect des 15 critères ou au retrait du plat protidique, mais les teneurs les plus élevées étaient atteintes suite au remplacement du plat protidique par des plats sans viande ni poisson. Cette étude met en évidence l’intérêt nutritionnel des critères fréquentiels, et souligne la nécessité de définir la composition et la fréquence de service des plats sans viande ni poisson. The French guidelines for school meals provide for a series of 20 consecutive meals the compliance of 15 criteria related to the frequency of service of certain dishes. The objective of this study was to estimate how compliance or non-compliance with these criteria, particularly those relating to the protein dish, affects overall nutritional quality. Starting from 40 series of 20 consecutive meals served in primary schools, several series were simulated according to the compliance or non-compliance with frequency criteria, and nutritional quality was estimated by mean adequacy ratio (MAR) for 23 “positive” nutrients, as well by the content of fats, saturated fatty acids (SFA) and free sugars. The series observed respected on average 9.7 frequency criteria (min 4, max 14). In the simulated series, the MAR increased with the respect of the criteria and decreased when meat or fish-based dishes were removed or replaced by dishes without meat or fish withdrawal of the protein dish or its replacement by dishes without meat or fish. Whatever the scenario, free sugars were below the recommended maximum. Fats and SFA decreased as a result of meeting the 15 criteria; they also decreased following the withdrawal of the protein dish, but the highest levels were reached following replacement by dishes without meat or fish. This study shows the...

ACS Style

Florent Vieux; Christophe Dubois; Christelle Duchêne; Nicole Darmon. Implications nutritionnelles des directives françaises sur l’offre alimentaire en restauration scolaire et place des plats protidiques. Cahiers de Nutrition et de Diététique 2018, 54, 22 -34.

AMA Style

Florent Vieux, Christophe Dubois, Christelle Duchêne, Nicole Darmon. Implications nutritionnelles des directives françaises sur l’offre alimentaire en restauration scolaire et place des plats protidiques. Cahiers de Nutrition et de Diététique. 2018; 54 (1):22-34.

Chicago/Turabian Style

Florent Vieux; Christophe Dubois; Christelle Duchêne; Nicole Darmon. 2018. "Implications nutritionnelles des directives françaises sur l’offre alimentaire en restauration scolaire et place des plats protidiques." Cahiers de Nutrition et de Diététique 54, no. 1: 22-34.

Review
Published: 01 September 2018 in Advances in Nutrition
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A sustainable diet is, by definition, nutritionally adequate, economically affordable, culturally acceptable, and environmentally respectful. Designing such a diet has to integrate different dimensions of diet sustainability that may not be compatible with each other. Among multicriteria assessment methods, diet optimization is a whole-diet approach that simultaneously combines several metrics for dimensions of diet sustainability. This narrative review based on 67 published studies shows how mathematical diet optimization can help with understanding the relations between the different dimensions of diet sustainability and how it can be properly used to identify sustainable diets. Diet optimization aims to find the optimal combination of foods for a population, a subpopulation, or an individual that fulfills a set of constraints while minimizing or maximizing an objective function. In the studies reviewed, diet optimization was used to examine the links between dimensions of diet sustainability, identify the minimum cost or environmental impact of a nutritionally adequate diet, or identify food combinations able to combine ≥2 sustainability dimensions. If some constraints prove difficult to fulfill, this signals an incompatibility between nutrient recommendations, over-monotonous food-consumption patterns, an inadequate supply of nutrient-rich foods, or an incompatibility with other dimensions. If diet optimization proves successful, it can serve to design nutritionally adequate, culturally acceptable, economically affordable, and environmentally friendly diets. Diet optimization results can help define dietary recommendations, tackle food security issues, and promote sustainable dietary patterns. This review emphasizes the importance of carefully choosing the model parameters (variables, objective function, constraints) and input data and the need for appropriate expertise to correctly interpret and communicate the results. Future research should make improvements in the choice of metrics used to assess each aspect of a sustainable diet, especially the cultural dimension, to improve the practicability of the results.

ACS Style

Rozenn Gazan; Chloé M C Brouzes; Florent Vieux; Matthieu Maillot; Anne Lluch; Nicole Darmon. Mathematical Optimization to Explore Tomorrow's Sustainable Diets: A Narrative Review. Advances in Nutrition 2018, 9, 602 -616.

AMA Style

Rozenn Gazan, Chloé M C Brouzes, Florent Vieux, Matthieu Maillot, Anne Lluch, Nicole Darmon. Mathematical Optimization to Explore Tomorrow's Sustainable Diets: A Narrative Review. Advances in Nutrition. 2018; 9 (5):602-616.

Chicago/Turabian Style

Rozenn Gazan; Chloé M C Brouzes; Florent Vieux; Matthieu Maillot; Anne Lluch; Nicole Darmon. 2018. "Mathematical Optimization to Explore Tomorrow's Sustainable Diets: A Narrative Review." Advances in Nutrition 9, no. 5: 602-616.

Validation study
Published: 19 February 2018 in European Journal of Clinical Nutrition
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We aimed to validate the simplified nutrient profiling system (SENS) algorithm based on its ability to rank foods across the four SENS classes in relation to overall nutritional quality of both observed diets and nutritionally optimized diets. Foods and beverages from the French nutritional composition database were classified according to SENS. Diets consumed by French adults in the latest national dietary survey (>19 years, n = 1719) were divided into four nutritional quality levels, and average daily frequencies (number of portions per day) of foods from the four SENS classes were compared between the four levels. Then, for each individual observed diet, one iso-caloric and nutritionally adequate diet was optimized, and variations in daily frequencies of foods from each SENS class between observed and optimized diets were estimated. In observed diets, as overall nutritional quality level of diet increased, daily frequency increased for Class-1 foods (3.5 to 8.7 portions/d) and decreased for Class-4 foods (6.8 to 3.0 portions/day). From observed to optimized diets, daily frequency increased for Class-1 foods for 98.4% of individuals and decreased for Class-4 foods for 94.2% of individuals. Class-2 and Class-3 foods also followed patterns that fit the expected ranking. Results from two WHO-recommended validation approaches showed that the SENS algorithm adequately ranks foods according to their contribution to overall nutritional quality of diets, which is a pre-requisite to use for simplified nutritional labeling in Europe.

ACS Style

Matthieu Maillot; Juliette Sondey; Véronique Braesco; Nicole Darmon. The simplified nutrient profiling system (SENS) adequately ranks foods in relation to the overall nutritional quality of diets: a validation study. European Journal of Clinical Nutrition 2018, 72, 593 -602.

AMA Style

Matthieu Maillot, Juliette Sondey, Véronique Braesco, Nicole Darmon. The simplified nutrient profiling system (SENS) adequately ranks foods in relation to the overall nutritional quality of diets: a validation study. European Journal of Clinical Nutrition. 2018; 72 (4):593-602.

Chicago/Turabian Style

Matthieu Maillot; Juliette Sondey; Véronique Braesco; Nicole Darmon. 2018. "The simplified nutrient profiling system (SENS) adequately ranks foods in relation to the overall nutritional quality of diets: a validation study." European Journal of Clinical Nutrition 72, no. 4: 593-602.

Research article
Published: 14 February 2018 in PLoS ONE
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Reducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within the same animal production system. The objective was to assess the impact of introducing nutrient bioavailability and co-production links considerations on the dietary changes needed − especially regarding meat ‒ to improve diet sustainability. Diet optimization with linear and non-linear programming was used to design, for each gender, three modeled diets departing the least from the mean observed French diet (OBS) while reducing by at least 30% the diet-related environmental impacts (greenhouse gas emissions, eutrophication, acidification): i) in the nutrition-environment (NE) model, the fulfillment of recommended dietary allowances for all nutrients was imposed; ii) in the NE-bioavailability (NEB) model, nutritional adequacy was further ensured by accounting for iron, zinc, protein and provitamin A bioavailability; iii) in the NEB-co-production (NEB-CP) model, two links between co-produced animal foods (milk–beef and blood sausage–pork) were additionally included into the models by proportionally co-constraining their respective quantities. The price and environmental impacts of individual foods were assumed to be constant. ‘Fruit and vegetables’ and ‘Starches’ quantities increased in all modeled diets compared to OBS. In parallel, total meat and ruminant meat quantities decreased. Starting from 110g/d women’s OBS diet (168g/d for men), total meat quantity decreased by 78%, 67% and 32% for women (68%, 66% and 62% for men) in NE, NEB and NEB-CP diets, respectively. Starting from 36g/d women’s OBS diet (54g/d for men), ruminant meat quantity dropped severely by 84% and 87% in NE and NEB diets for women (80% and 78% for men), whereas it only decreased by 27% in NEB-CP diets (38% for men). The share of energy and proteins of animal origin was similar for the 3 modeled diets (approximately 1/5 of total energy, and 1/2 of protein) and lower than in OBS diet (approximately 1/3 of total energy, and 2/3 of protein). Decreasing meat content was strictly needed to achieve more sustainable diets for French adults, but the reduction was less severe when nutrient bioavailability and co-production links were taken into account.

ACS Style

Tangui Barré; Marlène Perignon; Rozenn Gazan; Florent Vieux; Valérie Micard; Marie Josephe Amiot; Nicole Darmon. Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption? PLoS ONE 2018, 13, e0191767 .

AMA Style

Tangui Barré, Marlène Perignon, Rozenn Gazan, Florent Vieux, Valérie Micard, Marie Josephe Amiot, Nicole Darmon. Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption? PLoS ONE. 2018; 13 (2):e0191767.

Chicago/Turabian Style

Tangui Barré; Marlène Perignon; Rozenn Gazan; Florent Vieux; Valérie Micard; Marie Josephe Amiot; Nicole Darmon. 2018. "Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?" PLoS ONE 13, no. 2: e0191767.

Journal article
Published: 13 February 2018 in Nutrients
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In France, school meals must comply with 15 frequency criteria (FC) expressed as nutritional requirements (e.g., “starters containing more than 15% fat served no more than four times out of 20”) in a series of 20 consecutive meals. The objective was to assess, for the first time, the nutritional impact of complying with French school food FC. Based on 40 series of meals actually served in primary schools (“observed series”), several scenarios (1600 series per scenario) of compliance or non-compliance with FC were simulated, and nutritional quality was assessed via the mean adequacy ratio (MAR/2000 kcal). In the observed series, only 9.7 FC on average (range 4–14) were fulfilled. In the simulated series: (i) MAR was positively associated with FC compliance level, with the highest MAR obtained with complete compliance; (ii) MAR decreased when meat or fish-based dishes were replaced by dishes without meat or fish; and (iii) removing the protein dish without replacement led to the lowest MAR. This study demonstrates that French school food guidelines ensure good nutritional quality of food services. It also shows that generalizing the service of meals without meat or fish would deteriorate overall nutritional quality, highlighting the need to define the composition of vegetarian dishes and their frequency of service to children.

ACS Style

Florent Vieux; Christophe Dubois; Christelle Duchène; Nicole Darmon. Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes. Nutrients 2018, 10, 205 .

AMA Style

Florent Vieux, Christophe Dubois, Christelle Duchène, Nicole Darmon. Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes. Nutrients. 2018; 10 (2):205.

Chicago/Turabian Style

Florent Vieux; Christophe Dubois; Christelle Duchène; Nicole Darmon. 2018. "Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes." Nutrients 10, no. 2: 205.

Research papers
Published: 18 January 2018 in Public Health Nutrition
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Objective To identify optimal food choices that meet nutritional recommendations to reduce prevalence of inadequate nutrient intakes. Design Linear programming was used to obtain an optimized diet with sixty-eight foods with the least difference from the observed population mean dietary intake while meeting a set of nutritional goals that included reduction in the prevalence of inadequate nutrient intakes to ≤20 %. Setting Brazil. Subjects Participants (men and women, n 25 324) aged 20 years or more from the first National Dietary Survey (NDS) 2008–2009. Results Feasible solution to the model was not found when all constraints were imposed; infeasible nutrients were Ca, vitamins D and E, Mg, Zn, fibre, linolenic acid, monounsaturated fat and Na. Feasible solution was obtained after relaxing the nutritional constraints for these limiting nutrients by including a deviation variable in the model. Estimated prevalence of nutrient inadequacy was reduced by 60–70 % for most nutrients, and mean saturated and trans-fat decreased in the optimized diet meeting the model constraints. Optimized diet was characterized by increases especially in fruits (+92 g), beans (+64 g), vegetables (+43 g), milk (+12 g), fish and seafood (+15 g) and whole cereals (+14 g), and reductions of sugar-sweetened beverages (−90 g), rice (−63 g), snacks (−14 g), red meat (−13 g) and processed meat (−9·7 g). Conclusion Linear programming is a unique tool to identify which changes in the current diet can increase nutrient intake and place the population at lower risk of nutrient inadequacy. Reaching nutritional adequacy for all nutrients would require major dietary changes in the Brazilian diet.

ACS Style

Quenia dos Santos; Rosely Sichieri; Nicole Darmon; Matthieu Maillot; Eliseu Verly-Junior. Food choices to meet nutrient recommendations for the adult Brazilian population based on the linear programming approach. Public Health Nutrition 2018, 21, 1538 -1545.

AMA Style

Quenia dos Santos, Rosely Sichieri, Nicole Darmon, Matthieu Maillot, Eliseu Verly-Junior. Food choices to meet nutrient recommendations for the adult Brazilian population based on the linear programming approach. Public Health Nutrition. 2018; 21 (8):1538-1545.

Chicago/Turabian Style

Quenia dos Santos; Rosely Sichieri; Nicole Darmon; Matthieu Maillot; Eliseu Verly-Junior. 2018. "Food choices to meet nutrient recommendations for the adult Brazilian population based on the linear programming approach." Public Health Nutrition 21, no. 8: 1538-1545.

Journal article
Published: 20 December 2017 in European Journal of Clinical Nutrition
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In response to the European regulation on nutrition and health claims, France proposed in 2008 the SAIN,LIM profiling system that classifies foods into four classes based on a nutrient density score called 'SAIN', a score of nutrients to limit called 'LIM', and one primary threshold on each score. We present here the SENS algorithm, a new nutrient profiling system adapted from the SAIN,LIM to be operational for simplified nutrition labelling in line with the European regulation on food information to consumers. The main changes made to SAIN,LIM to get SENS were to introduce food categories and sub-categories ('Beverages', 'Added Fats' and 'Other Solid Foods' sub-categorised into 'cereals', 'cheese', 'other dairy products', 'eggs', 'fish' and 'others'), reduce the number of nutrients, introduce category-specific nutrients and category-specific weighting for some nutrients, replace French recommendations with European reference intakes, and add secondary thresholds. Each food and non-alcoholic beverage from the 2013-CIQUAL French composition database (n = 1065) was assigned one SENS class. Distribution of foods according to the four SENS classes was described by food groups (n = 26). The SENS classification was consistent with the recommendations to consume large amounts of whole grains, vegetables and fruits, and moderate intake of fats, sugars, meats, caloric beverages and salt. For most groups (19/26), foods were distributed across at least three SENS classes. The SENS is a nutrition-sensitive system that discriminates foods between and within food categories. It preserves the strengths of the initial SAIN,LIM while making it operational for simplified nutrition labelling in Europe.

ACS Style

Nicole Darmon; Juliette Sondey; Véronique Azaïs-Braesco; Matthieu Maillot. The SENS algorithm—a new nutrient profiling system for food labelling in Europe. European Journal of Clinical Nutrition 2017, 72, 236 -248.

AMA Style

Nicole Darmon, Juliette Sondey, Véronique Azaïs-Braesco, Matthieu Maillot. The SENS algorithm—a new nutrient profiling system for food labelling in Europe. European Journal of Clinical Nutrition. 2017; 72 (2):236-248.

Chicago/Turabian Style

Nicole Darmon; Juliette Sondey; Véronique Azaïs-Braesco; Matthieu Maillot. 2017. "The SENS algorithm—a new nutrient profiling system for food labelling in Europe." European Journal of Clinical Nutrition 72, no. 2: 236-248.