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008			201005s2021||||xxk|||p|op||||00||0|eng|d
022			_a0306-9192
024	8		_ahttps://doi.org/10.1016/j.foodpol.2020.101976
040			_aMX-TxCIM
041			_aeng
100	1		_aPoole, N.D. _8001712306 _gFormerly Global Wheat Program _96940
245	1	0	_aAgri-nutrition research : _brevisiting the contribution of maize and wheat to human nutrition and health
260			_aLondon (United Kingdom) : _bElsevier, _c2021.
500			_aPeer review
500			_aOpen Access
520			_aResearch linking agriculture and nutrition has evolved since the mid-20th century. The current focus is on child-stunting, dietary diversity and ‘nutrient-rich’ foods in recognition of the growing burdens of malnutrition and non-communicable diseases. This article concerns the global dietary and health contribution of major cereals, specifically maize and wheat, which are often considered not to be ‘nutrient-rich’ foods. Nevertheless, these cereals are major sources of dietary energy, of essential proteins and micronutrients, and diverse non-nutrient bioactive food components. Research on bioactives, and dietary fibre in particular, is somewhat ‘siloed’, with little attention paid by the agri-nutrition research community to the role of cereal bioactives in healthy diets, and the adverse health effects often arising through processing and manufacturing of cereals-based food products. We argue that the research agenda should embrace the whole nutritional contribution of the multiple dietary components of cereals towards addressing the triple burden of undernutrition, micronutrient malnutrition, overweight/obesity and non-communicable diseases. Agri-nutrition and development communities need to adopt a multidisciplinary and food systems research approach from farm to metabolism. Agriculture researchers should collaborate with other food systems stakeholders on nutrition-related challenges in cereal production, processing and manufacturing, and food waste and losses. Cereal and food scientists should also collaborate with social scientists to better understand the impacts on diets of the political economy of the food industry, and the diverse factors which influence local and global dietary transitions, consumer behavioural choices, dietary change, and the assessment and acceptance of novel and nutritious cereal-based products.
546			_aText in English
650		7	_aAgriculture _91007 _2AGROVOC
650		7	_2AGROVOC _94292 _aNutrition
650		7	_2AGROVOC _95624 _aTrace elements
650		7	_aMaize _91173 _2AGROVOC
650		7	_aWheat _91310 _2AGROVOC
650		7	_2AGROVOC _916275 _aNon communicable diseases
650		7	_2AGROVOC _916276 _aBioactive food compounds
650		7	_2AGROVOC _915068 _aDietary fibres
700	1		_8001710879 _aDonovan, J.A. _gSocieoconomics Program _gSustainable Agrifood Systems _96218
700	1		_aErenstein, O. _gFormerly Socioeconomics Program _8INT2677 _9848
773	0		_tFood Policy _gv. 100, art. 101976 _dLondon (United Kingdom) : Elsevier, 2021. _x0306-9192 _w444320
856	4		_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/20973
942			_cJA _n0 _2ddc
999			_c62682 _d62674