Sustainable Production: Lecture 5- Nutrition and Life Cycle Assessments

why are grain legumes good

• wide diversity of them

• very adaptable to bad climates

• great in nutrient poor environments

• fix nitrogen

some legumes and their health benefits

• common pea- prevents colitis

• soy beans- prevent prostate cancer

• chickpeas- reduces type 2 diabetes, nutrient deficiencies

nutrient density as a functional unit of LCA

• these are preferred-

Hansens nutritional quality index- explain formula

• X/Y / C/2000

• x and y- mg of nutrient and daily recommended, C calorie of the item

• compared nutrient of food to its energy content

• values greater than 1 are preferred

ratio of recommended to restricted food components

• ratio of good and bad nutrients and energy content of the food

• 6 nutrients- good- vitamin a, c, protein, calcium, fibre

• 5 nutrients- bad- energy, cholesterol, saturated fat, sugar, sodium

• weight per 100kcals

• higher RRR the better

nutrient rich food index

• usually 9:3

• measures quality of food product to its nutrient denisty

• can be for individual food or cost of food item

which is the best for LCA?

• nutrient rich foods index

why are nutrients used in LCA

• it integrates environmental factors and nutrient and health