Anthony Fardet
Biographic Data
| ID | 1265337 |
|---|---|
| NAME | Anthony Fardet |
| GIVEN NAMES | Anthony |
| FAMILY NAME | Fardet |
| SIGNATURE | FARDET A |
| AFFILIATIONS | Unité de Nutrition Humaine |
| ORCID | 0000-0003-4972-9217 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 0 |
How can food processing achieve food and nutrition security
In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐pr…
How French children food representations and tastes vary according to their social backgrounds
The diet of individuals is influenced by social and cultural factors. Children's food tastes and representations, being principally transmitted by their parents, are likely to depend on their social backgrounds. As it is known that parents' feeding strategies and food education differ depending on their social positions, this study aimed at examining how food representations and tastes vary among children. A qualitative sociological study, using …
Coupler sociologie et alimentation préventive pour une éducation à l’alimentation holistique
L’alimentation représente un enjeu majeur face à la croissante prévalence des maladies chroniques : soit en y contribuant, soit en les prévenant. Une éducation à l’alimentation pourrait permettre de lutter contre celles-ci, ainsi que contre les inégalités sociales de santé qui leurs sont liées. Bien qu’elle soit envisagée depuis une dizaine d’années par différents acteurs en France, l’éducation à l’alimentation semble n’en être qu’à ses débuts. A…
Nutrition transition and chronic diseases in China (1990–2019)
Nutrition transition and chronic diseases in China (1990–2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact – ADDENDUM - Volume 25 Issue 1
La sociologie de l’alimentation comme piste pour lutter contre les maladies chroniques et les inégalités sociales de santé
Face à la croissante prévalence des maladies chroniques (phénomène aussi appelé « transition épidémiologique »), notre santé est intrinsèquement liée à notre relation avec l’environnement. Elle ne dépend plus seulement de soins, mais aussi et surtout de sa prévention. L’alimentation est une interaction quotidienne avec l’environnement, elle peut soit contribuer à prévenir des maladies chroniques, soit les favoriser. Si s’alimenter représente un p…
Nutrition transition and chronic diseases in China (1990–2019)
Objective: To extend analyses of nutrition transition in developed countries to China within the framework of the 3Vs rule considering degree of processing starting with plant/animal calorie ratio (Rule 1), industrially processed foods (IPFs, Rule 2), and food diversity through nutrient intakes (Rule 3). Design: Total and main food group ( n 13) calorie intakes, percentages of animal and IPF calories, adequacy of the Dietary Reference Intake (DRI…
How to protect both health and food system sustainability? A holistic ‘global health’-based approach via the 3V rule proposal
Objective: To define a generic diet to protect human health and food system sustainability based on three dimensions: animal:plant ratio, degree of food processing and food diversity. Design/setting: The percentages of maximum animal and ultra-processed energy content were evaluated from scientific papers (Web of Science database) and reports from international scientific institutions. Then, a weekly French standard diet, including these percenta…
No prominent works on this page.
How to protect both health and food system sustainability? A holistic ‘global health’-based approach via the 3V rule proposal
Objective: To define a generic diet to protect human health and food system sustainability based on three dimensions: animal:plant ratio, degree of food processing and food diversity. Design/setting: The percentages of maximum animal and ultra-processed energy content were evaluated from scientific papers (Web of Science database) and reports from international scientific institutions. Then, a weekly French standard diet, including these percenta…
Nutrition transition and chronic diseases in China (1990–2019)
Objective: To extend analyses of nutrition transition in developed countries to China within the framework of the 3Vs rule considering degree of processing starting with plant/animal calorie ratio (Rule 1), industrially processed foods (IPFs, Rule 2), and food diversity through nutrient intakes (Rule 3). Design: Total and main food group ( n 13) calorie intakes, percentages of animal and IPF calories, adequacy of the Dietary Reference Intake (DRI…
Coupler sociologie et alimentation préventive pour une éducation à l’alimentation holistique
L’alimentation représente un enjeu majeur face à la croissante prévalence des maladies chroniques : soit en y contribuant, soit en les prévenant. Une éducation à l’alimentation pourrait permettre de lutter contre celles-ci, ainsi que contre les inégalités sociales de santé qui leurs sont liées. Bien qu’elle soit envisagée depuis une dizaine d’années par différents acteurs en France, l’éducation à l’alimentation semble n’en être qu’à ses débuts. A…
Nutrition transition and chronic diseases in China (1990–2019)
Nutrition transition and chronic diseases in China (1990–2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact – ADDENDUM - Volume 25 Issue 1
La sociologie de l’alimentation comme piste pour lutter contre les maladies chroniques et les inégalités sociales de santé
Face à la croissante prévalence des maladies chroniques (phénomène aussi appelé « transition épidémiologique »), notre santé est intrinsèquement liée à notre relation avec l’environnement. Elle ne dépend plus seulement de soins, mais aussi et surtout de sa prévention. L’alimentation est une interaction quotidienne avec l’environnement, elle peut soit contribuer à prévenir des maladies chroniques, soit les favoriser. Si s’alimenter représente un p…
How French children food representations and tastes vary according to their social backgrounds
The diet of individuals is influenced by social and cultural factors. Children's food tastes and representations, being principally transmitted by their parents, are likely to depend on their social backgrounds. As it is known that parents' feeding strategies and food education differ depending on their social positions, this study aimed at examining how food representations and tastes vary among children. A qualitative sociological study, using …
How can food processing achieve food and nutrition security
In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐pr…
Consumer Attitudes and Food Labeling (7 works) · Global Public Health Policies and Epidemiology (4 works) · Medicine (4 works) · Agriculture Sustainability and Environmental Impact (3 works) · Biology (3 works) · Environmental health (3 works) · Nutritional Studies and Diet (3 works) · Political science (3 works) · Business (2 works) · Calorie (2 works)