Assessing food security through nutritional and sustainable quality metrics of food products

Abstract

The aim of this study is to assess food products from the perspective of nutritional quality and sustainability, using metrics such as nutritional density (content of macronutrients, vitamins, and minerals) and ecological impact (carbon footprint, water use, and land use). The research methodology involved the analysis of a sample of 50 food products from diverse categories, including meat, vegetables, cereals, and dairy products. Nutritional data were gathered from reputable sources such as the USDA database, while ecological impact was assessed based on studies of carbon footprint and life cycle analysis. Each food product was evaluated using a composite score reflecting both nutritional quality and sustainability.The results show that plant-based foods, such as vegetables, fruits, and cereals, achieved the highest scores in terms of both nutritional density and reduced environmental impact. On the other hand, animal- based products, particularly red meat (beef), demonstrated a high ecological impact despite offering moderate nutritional value. Foods such as eggs and fish exhibited a better balance between high nutritional density and

moderate ecological impact. Processed foods and those high in sugars and fats scored lower in both nutritional value and sustainability.The conclusions of this study highlight the importance of promoting a diet that emphasizes plant-based products, complemented by sustainable animal protein sources, to ensure durable food security. Public policies are needed to support sustainable agricultural practices and balanced food consumption, optimizing both nutritional value and ecological sustainability. Such a holistic approach can help protect natural resources while improving global public health.