Review
Year 2022,
Volume: 4 Issue: 1, 21 - 31, 31.08.2022
Abstract
Sürdürülebilirlik, gelecek nesillerin kullanacağı kaynakların korunarak mevcut kaynakların ihtiyaçları karşılayacak şekilde gerekli oranda kullanılmasıdır. Dünya üzerindeki mevcut besin üretim sistemleri sürdürülebilirlik kavramına uygun olmayıp, mevcut kaynakları tüketerek sera gazı emisyonunu dolayısıyla küresel ısınma yükünü artırmaya neden olmaktadır. Batı tarzı beslenme modelinin benimsenmesi sonucu artmış hayvansal besin tüketimi, çevresel etkileri negatif yönde etkilemektedir. Hayvansal besin tüketiminin en fazla olduğu gruplardan olan sporcuların da besin seçimleri son dönemlerde sürdürülebilirlik açısından değerlendirilmektedir. Performans kaybı yaşamamak ve daha iyi performansa sahip olmak isteyen sporcuların beslenme örüntüleri, önerilenden daha fazla hayvansal kaynaklı protein içermektedir. Bunun yanı sıra günümüzde dondurulmuş, konserve ve paketli yiyeceklerin tüketiminde artış, üretim süreçlerindeki faaliyetler ve atık oluşumu sera gazı emisyonunu artırmaktadır. Sporcuların diyetinde önemli yer tutan proteinin bitkisel kaynaklardan alınması, fleksiteryan beslenme modelinin benimsenmesi, besin israfından kaçınılması ve paketli yiyecek ve içecek tüketiminin azaltılarak atık yönetimine katkıda bulunulması sürdürülebilir beslenme modeline katkıda bulunabilir.
Anahtar Kelimeler: sporcu, spor beslenmesi, sürdürülebilirlik, sürdürülebilir beslenme
References
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- Cassen, R. H. (1987). Our common future: report of the World Commission on Environment and Development. International Affairs, 64(1). https://doi.org/10.2307/2621529
- FAO, & WHO. (2019). Sustainable healthy diets – Guiding principles. Rome.
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- Reguant-Closa, A., Roesch, A., Lansche, J., Nemecek, T., Lohman, imothy G., & Meyer, N. L. (2020). The Environmental Impact of the Athlete’s Plate Nutrition Education Tool. Nutrients, 12(2484). https://doi.org/10.3390/nu12082484
- Ridoutt, B. G., Baird, D., & Hendrie, G. A. (2021). The role of dairy foods in lower greenhouse gas emission and higher diet quality dietary patterns. European Journal of Nutrition, 60(1), 275–285. https://doi.org/10.1007/s00394-020-02245-w
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Year 2022,
Volume: 4 Issue: 1, 21 - 31, 31.08.2022
Abstract
Sustainability is the use of existing resources at the required rate to meet the needs by protecting the resources that will be used by future generations. Existing food production systems in the world are not suitable for the concept of sustainability and cause an increase in greenhouse gas emissions and thus the burden of global warming by consuming existing resources. The increased consumption of animal food as a result of the adoption of the Western-style diet affects the environmental effects negatively. The food choices of athletes, who are among the groups with the highest animal food consumption, have been evaluated in terms of sustainability recently. Athletes who have high performance and want to maintain their standards, follow a nutritional pattern comprising of much more animal-based protein than recommended in general. In addition, the increase in the consumption of frozen, canned and packaged foods, production processes and waste generation related to packaged products increase greenhouse gas emissions. Taking protein, which has an important place in the diet of athletes, from plant sources, adopting a flexitarian nutrition model, avoiding food waste, and contributing to waste management by reducing the consumption of packaged food and beverages can contribute to a sustainable nutrition model.
Keywords: : athlete, sports nutrition, sustainability, sustainable nutrition
References
- Aiking, H. (2014). Protein production: planet, profit, plus people? The American Journal of Clinical Nutrition, 100, 483–489. https://doi.org/10.3945/ajcn.113.071209
- Araujo, M. N. De, Palma, A., & Cocate, P. G. (2021). How the vegetarian diet influences recreational and professional athletes’ physical performance: A systematic review. Research, Society and Development, 10(9). https://doi.org/10.33448/rsd-v10i9.17952
- Bahrens, P., Jong, J. C. K., Bosker, T., & Rodrigues, J. F. D. (2017). Evaluating the environmental impacts of dietary recommendations. Proceedings of the National Academy of Sciences, 114(51).
- Berardy, A., Johnston, C. S., Plukis, A., Vizcaino, M., & Wharton, C. (2019). Integrating Protein Quality and Quantity with Environmental Impacts in Life Cycle Assessment. Sustainability, 11(10). https://doi.org/10.3390/su11102747
- Buttriss, J. L. (2016). The Eatwell Guide refreshed. Nutrition Bulletin, 41(2), 135–141.
- Cassen, R. H. (1987). Our common future: report of the World Commission on Environment and Development. International Affairs, 64(1). https://doi.org/10.2307/2621529
- FAO, & WHO. (2019). Sustainable healthy diets – Guiding principles. Rome.
- Fehér, A., Gazdecki, M., Véha, M., Szakály, M., & Szakály, Z. (2020). A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet. Sustainability, 12(4136).
- Galli, A., Moore, D., Cranston, G., Wackernagel, M., Kalem, S., Devranoğlu, S., & Ayas, C. (2012). Türkiye’nin Ekolojik Ayak İzi Raporu.
- Gussow, J. D., & Clancy, K. L. (1986). Dietary guidelines for sustainability. Journal of Nutrition Education, 18(1). https://doi.org/10.1016/S0022-3182(86)80255-2
- Gwin, J. A., Church, D. D., Wolfe, R. R., Ferrando, A. A., & Pasiakos, S. M. (2020). Muscle Protein Synthesis and Whole-Body Protein Turnover Responses to Ingesting Essential Amino Acids, Intact Protein, and Protein-Containing Mixed Meals with Considerations for Energy Deficit. Nutrients, 12(2547). https://doi.org/10.3390/nu12082457
- Hallström, E., Carlsson-Kanyama, A., & Börjesson, P. (2015). Environmental impact of dietary change: a systematic review. Journal of Cleaner Production, 91. https://doi.org/10.1016/j.jclepro.2014.12.008
- Hoekstra, A. (2017). Water Footprint Assessment: Evolvement of a New Research Field. Water Resources Management, 31, 3061–3081.
- Jarmul, S., Dangour, A. D., Green, R., Liew, Z., Haines, A., & Scheelbeek, P. F. (2020). Climate change mitigation through dietary change: a systematic review of empirical and modelling studies on the environmental footprints and health effects of ‘sustainable diets.’ Environmental Research Letters, 15.
- Lukas, M., Rohn, H., Lettenmeier, M., Liedtke, C., & Wiesen, K. (2016). The nutritional footprint–integrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition. Journal of Cleaner Production, 132, 161–170. https://doi.org/10.1016/j.jclepro.2015.02.070
- Malsagova, K. A., Kopylov, A. T., Sinitsyna, A. A., Stepanov, A. A., Izotov, A. A., Butkova, T. V., … Kaysheva, A. L. (2021). Sports Nutrition: Diets, Selection Factors, Recommendations. Nutrients, 13(3771). https://doi.org/10.3390/nu13113771
- Meyer, N. L., Reguant-Closa, A., & Nemecek, T. (2020). Sustainable Diets for Athletes. Current Nutrition Reports, 9, 147–162.
- Meyer, N., & Reguant-Closa, A. (2017). “Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport. Nutrients, 9(4). https://doi.org/10.3390/nu9040412
- Moore, D. R. (2019). Maximizing Post-exercise Anabolism: The Case for Relative Protein Intakes. Frontiers in Nutrition, 10(6). https://doi.org/10.3389/fnut.2019.00147
- Nebl, J., Haufe, S., Eigendorf, J., Wasserfurth, P., Tegtbur, U., & Hahn, A. (2019). Exercise capacity of vegan, lacto-ovo-vegetarian and omnivorous recreational runners. Journal of the International Society of Sports Nutrition, 16(23).
- Park, D., Choi, M.-K., Park, Y. K., Park, C. Y., & Shin, M.-J. (2022). Higher food literacy scores are associated with healthier diet quality in children and adolescents: the development and validation of a two-dimensional food literacy measurement tool for children and adolescents. Nutrition Research and Practise, 16. https://doi.org/10.4162/nrp.2022.16.e1
- Reguant-Closa, A., Roesch, A., Lansche, J., Nemecek, T., Lohman, imothy G., & Meyer, N. L. (2020). The Environmental Impact of the Athlete’s Plate Nutrition Education Tool. Nutrients, 12(2484). https://doi.org/10.3390/nu12082484
- Ridoutt, B. G., Baird, D., & Hendrie, G. A. (2021). The role of dairy foods in lower greenhouse gas emission and higher diet quality dietary patterns. European Journal of Nutrition, 60(1), 275–285. https://doi.org/10.1007/s00394-020-02245-w
- Rinninella, E., Cintoni, M., Raoul, P., Lopetuso, L. R., Scaldaferri, F., Pulcini, G., … Mele, M. C. (2019). Food Components and Dietary Habits: Keys for a Healthy Gut Microbiota Composition. Nutrients, 11(2393). https://doi.org/10.3390/nu11102393
- Tessari, P., Lante, A., & Mosca, G. (2016). Essential amino acids: master regulators of nutrition and environmental footprint? Scientific Reports, 6.
- Wirnitzer, K. C. (2020). Vegan Diet in Sports and Exercise – Health Benefits and Advantages to Athletes and Physically Active People: A Narrative Review. International Journal of Sports and Exercise Medicine, 6(165).
There are 26 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Sports Medicine |
| Journal Section | Derleme Makaleleri |
| Authors | |
| Early Pub Date | August 1, 2022 |
| Publication Date | August 31, 2022 |
| Acceptance Date | July 30, 2022 |
| Published in Issue | Year 2022 Volume: 4 Issue: 1 |
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