Foods and Dietary Patterns That Are Healthy, Low-Cost, and Environmentally Sustainable: A Case Study of Optimization Modeling for New Zealand

PLoS ONE

Volumn 8, Issue 3, 2013, Pages

  Wilson, Nick ^a   Nghiem, Nhung ^a   Ni Mhurchu, Cliona ^b   Eyles, Helen ^b   Baker, Michael G ^a   Blakely, Tony ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE;

ARTICLE; CARBON FOOTPRINT; CONTROLLED STUDY; COST; COST BENEFIT ANALYSIS; DEVELOPED COUNTRY; ENVIRONMENTAL SUSTAINABILITY; FEEDING BEHAVIOR; FOOD INSECURITY; FOOD INTAKE; FOOD PREFERENCE; FOOD PRICE; FOOD SPOILAGE; NEW ZEALAND; NUTRIENT; NUTRITIONAL ASSESSMENT; NUTRITIONAL HEALTH; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; PROCESS OPTIMIZATION; RISK ASSESSMENT;

AIR POLLUTANTS; COMPUTER SIMULATION; CONSERVATION OF NATURAL RESOURCES; COSTS AND COST ANALYSIS; DIET; GREENHOUSE EFFECT; HEALTH FOOD; HUMANS; MODELS, THEORETICAL; NEW ZEALAND;

EID: 84875473229     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0059648     Document Type: Article

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