Original Research

Published on 13 Aug 2021

Assessing Millets and Sorghum Consumption Behavior in Urban India: A Large-Scale Survey

in Nutrition and Sustainable Diets

Joanna Kane-Potaka
Seetha Anitha
Takuji W. Tsusaka
Rosemary Botha
Muralidhar Budumuru
Shweta Upadhyay
Parkavi Kumar
Karuna Mallesh
Raghavendra Hunasgi
Ashok Kumar Jalagam

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.680777

36,975 views
43 citations

Review

Published on 12 Aug 2021

Legumes as a Cornerstone of the Transition Toward More Sustainable Agri-Food Systems and Diets in Europe

in Nutrition and Sustainable Diets

Helena Ferreira
Elisabete Pinto
Marta W. Vasconcelos

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.694121

13,483 views
63 citations

Original Research

Published on 06 Aug 2021

Drivers of Millet Consumption Among School Aged Children in Central Tanzania

in Nutrition and Sustainable Diets

Monica Chande
Happiness Muhimbula
Ruth Mremi
Yasinta C. Muzanila
Nelson C. Kumwenda
John Msuya
Harry Msere
Mateete Bekunda
Patrick Okori
Wanjiku N. Gichohi-Wainaina

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.694160

3,959 views
4 citations

Original Research

Published on 23 Jul 2021

Determinants of Women's Decision-Making Power in Pest and Disease Management: Evidence From Uganda

in Nutrition and Sustainable Diets

Joshua S. Okonya
Netsayi N. Mudege
John N. Nyaga
Wellington Jogo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.693127

3,629 views
5 citations

Original Research

Published on 15 Jul 2021

Impact of a College Course on the Sustainability of Student Diets in Terms of the Planetary Boundaries for Climate Change and Land, Water, Nitrogen and Phosphorus Use

in Nutrition and Sustainable Diets

Victoria A. Whitener
Brian Cook
Ingrid Spielbauer
Paula Karyn Nguyen
Jennifer A. Jay

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.677002

2,291 views
2 citations

Review

Published on 05 Jul 2021

Redefining Bean Iron Biofortification: A Review of the Evidence for Moving to a High Fe Bioavailability Approach

in Nutrition and Sustainable Diets

Raymond P. Glahn
Hannah Noh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.682130

3,747 views
20 citations

Original Research

Published on 18 Jun 2021

Impact of Crop Diversity on Dietary Diversity Among Farmers in India During the COVID-19 Pandemic

in Nutrition and Sustainable Diets

Kaela Connors
Lindsay M. Jaacks
Poornima Prabhakaran
Divya Veluguri
G. V. Ramanjaneyulu
Aditi Roy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.695347

7,163 views
10 citations

Review

Published on 17 Jun 2021

Potential Utilization of Edible Insects as an Alternative Source of Protein in Animal Diets in Poland

in Nutrition and Sustainable Diets

Remigiusz Gałęcki
Łukasz Zielonka
Magdalena Zasȩpa
Joanna Gołȩbiowska
Tadeusz Bakuła

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.675796

12,993 views
26 citations

Original Research

Published on 02 Jun 2021

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

in Nutrition and Sustainable Diets

Samwel Ochieng Onyango
George Ooko Abong
Michael Wandayi Okoth
Dora C. Kilalo
Agnes Wakesho Mwang'ombe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.625735

2,280 views
3 citations

Original Research

Published on 31 May 2021

Effect of Nitrogen and Seeding Rate on β-Glucan, Protein, and Grain Yield of Naked Food Barley in No-Till Cropping Systems in the Palouse Region of the Pacific Northwest

in Nutrition and Sustainable Diets

Cedric Habiyaremye
Kurtis L. Schroeder
John P. Reganold
David White
Daniel Packer
Kevin M. Murphy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.663445

2,710 views
6 citations

Original Research

Published on 17 May 2021

Farm Production Diversity and Household Dietary Diversity: Panel Data Evidence From Rural Households in Tanzania

in Nutrition and Sustainable Diets

Lemlem Teklegiorgis Habtemariam
Christoph Gornott
Harry Hoffmann
Stefan Sieber

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.612341

4,320 views
14 citations

Original Research

Published on 29 Apr 2021

Essential Oil Profile Diversity in Cardamom Accessions From Southern India

in Nutrition and Sustainable Diets

Kaliyaperumal Ashokkumar
Sampathrajan Vellaikumar
Muthusamy Murugan
M. K. Dhanya
Gunasekaran Ariharasutharsan
Shaji Aiswarya
Manoharan Akilan
Thomas D. Warkentin
Adhimoolam Karthikeyan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.639619

14,828 views
33 citations

Correction

Published on 28 Apr 2021

Corrigendum: How Many Wild Edible Plants Do We Eat—Their Diversity, Use, and Implications for Sustainable Food System: An Exploratory Analysis in India

in Nutrition and Sustainable Diets

Avik Ray
Rajasri Ray
E. A. Sreevidya

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.667541

1,004 views

Review

Published on 21 Apr 2021

The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment

in Nutrition and Sustainable Diets

Fanny Coffigniez
Céline Matar
Sébastien Gaucel
Nathalie Gontard
Stéphane Guilbert
Valérie Guillard

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.634038

4,846 views
16 citations

Original Research

Published on 13 Apr 2021

Legume-Modified Rotations Deliver Nutrition With Lower Environmental Impact

in Nutrition and Sustainable Diets

Marcela P. Costa
Moritz Reckling
Dave Chadwick
Robert M. Rees
Sophie Saget
Michael Williams
David Styles

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.656005

13,383 views
22 citations

Original Research

Published on 06 Apr 2021

An Approach for Integrating and Analyzing Sustainability in Food-Based Dietary Guidelines

in Nutrition and Sustainable Diets

Rachel Mazac
Kerry Renwick
Barbara Seed
Jennifer L. Black

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.544072

6,758 views
15 citations

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Articles

Assessing Millets and Sorghum Consumption Behavior in Urban India: A Large-Scale Survey

Legumes as a Cornerstone of the Transition Toward More Sustainable Agri-Food Systems and Diets in Europe

Drivers of Millet Consumption Among School Aged Children in Central Tanzania

Determinants of Women's Decision-Making Power in Pest and Disease Management: Evidence From Uganda

Impact of a College Course on the Sustainability of Student Diets in Terms of the Planetary Boundaries for Climate Change and Land, Water, Nitrogen and Phosphorus Use

Redefining Bean Iron Biofortification: A Review of the Evidence for Moving to a High Fe Bioavailability Approach

Impact of Crop Diversity on Dietary Diversity Among Farmers in India During the COVID-19 Pandemic

Potential Utilization of Edible Insects as an Alternative Source of Protein in Animal Diets in Poland

Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

Effect of Nitrogen and Seeding Rate on β-Glucan, Protein, and Grain Yield of Naked Food Barley in No-Till Cropping Systems in the Palouse Region of the Pacific Northwest

Farm Production Diversity and Household Dietary Diversity: Panel Data Evidence From Rural Households in Tanzania

Essential Oil Profile Diversity in Cardamom Accessions From Southern India

Corrigendum: How Many Wild Edible Plants Do We Eat—Their Diversity, Use, and Implications for Sustainable Food System: An Exploratory Analysis in India

The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment

Legume-Modified Rotations Deliver Nutrition With Lower Environmental Impact

An Approach for Integrating and Analyzing Sustainability in Food-Based Dietary Guidelines