Environmental Nutrition

From Spain, Dr. Sabaté is a board certified physician in internal medicine who moved to the U.S. to further train in Public Health Nutrition. He obtained the degree of Doctor of Public Health in Nutrition from Loma Linda University. He was an American Heart Association post doctoral fellow in the Preventive Medicine Department then became an Assistant Professor in the Department of Epidemiology & Biostatistics and in the Department of Nutrition. Shortly after, he rose to Associate Professor. In 1998 he was named Chair of the Department of Nutrition while continuing his teaching commitments in epidemiology.Dr. Sabaté served as principal investigator in a nutrition research study that directly linked the consumption of walnuts to significant reductions in serum cholesterol. His findings were published in the New England Journal of Medicine in 1993 and received the attention of more than 400 media sources, both national and international. Bringing the research full circle Archives of Internal Medicine has recently published the findings of his pooled analysis of 25 intervention trials establishing the benefits of nut consumption on blood lipid levels and lowering the risk of heart disease. Dr. Sabaté continues to research the relationship of almonds, pecans, and walnuts to heart disease risk factors. He has served as a co-investigator of the Adventist Health Study, a cohort study of nearly 60,000 Seventh-day Adventists and the relationships between their diets and various diseases and is currently a co-investigator of the Adventist Health Study-2, which enrolled 96,000 Seventh-day Adventists.

• Section 1: Introduction1. The diet, health and environment trilemma2. Food systems: description and trends3. Environmental nutrition as an all-encompassing discipline4. The Environmental Nutrition ModelSection 2: Global Challenges for Environmental Nutrition5. Resource inefficiencies in the food system6. Unsustainable societal demands on the food system7. Food and dietary patterns8. Environmental degradation – an undesirable output of the food system9. Impacts of the food system on Earth’s environmental boundaries10. The ethical imperative for Environmental NutritionSection 3: Tools and Approaches11. Food Life Cycle Assessment12. Methodological approaches for assessing diet, environmental sustainability and human healthSection 4: Defining Healthy and Sustainable Diets and Their Potential to Address Environmental Nutrition Challenges13. Determinants of sustainable diets14. Can diets be both healthy and sustainable?15. Alternatives to meat: high protein plant products16. Healthy and sustainable diets as climate change mitigation strategies17. Food policy – where does environmental nutrition fit in?18. Healthy and sustainable diets for a food secure future19. Feeding healthy food to a growing population within Earth’s biogeophysical limits