Concept

Nutritional science

Related publications (4)

Drivers and Barriers Toward Healthy and Environmentally Sustainable Eating in Switzerland: Linking Impacts to Intentions and Practices

Claudia Rebeca Binder Signer, Ivo Philippe Baur, Ralph Hansmann

Food consumption is among the activities with the most significant environmental impacts, and furthermore contributes to rising health costs. We explored the factors that foster or hinder healthy and sustainable eating in Switzerland. Based on an online ho ...

2022

Contact networks across ages: computational analysis of epidemiological dynamics

Gianrocco Lazzari

For decades mathematical modeling in epidemiology has helped understanding the dynamics of infectious diseases, as well as describe possible intervention scenarios to prevent and control them. However, such models were relying on several assumptions, such ...

EPFL2020

Assessing sustainable limits for meals - first results from the project nahgast: developing, testing and dissemination of concepts for sustainable production and consumption in the food service sector

The food industry belongs to the most significant economic sectors worldwide. Regarding resource use, human nutrition is responsible for about 30 % of global resource consumption. In order to decrease resource consumption to a level in line with planetary ...

A World Resources Forum Production, PSI2017

From food to physiology characterization and in vitro digestion of milk products and investigation of postprandial metabolism and inflammation after a high-fat meal intake in a human nutrition intervention study

Flurina Schwander

According to the World Health Organization worldwide obesity has more than doubled since 1980. The World health statistics 2012 report shows that one in six adults is obese, one in ten diabetic and one in three has a raised blood pressure. Overweight and o ...

EPFL2013

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