26 - Healthy food – healthy diet (SwissDiet)

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Programme director:

Objective

To contribute to the establishment of scientific principles for the evidence-based further development of official Swiss dietary recommendations (Swiss food pyramid). To assess the medium- and long-term effects of (sustainable) eating habits on the nutritional status of the population. To develop strategies to optimise the use of Swiss-made foods for a healthy and sustainable diet.

• Specific objectives

  • Characterise foods and diets, especially those studied by Agroscope, in order to promote synergies (animal: milk, meat; plants: cereal, fruits; microbial: algae)
  • Characterise nutrient gaps in novel diets
  • Assess the bioavailability of nutrients in different matrices and as part of different diets
  • Develop new approaches to improving and enriching the nutritional quality of foods
  • Investigate the effects of food processing methods on nutrient quality
  • Further develop objective assessment tools for nutrition which capture the characteristics of foods directly or indirectly
  • Biomarkers and metabolic effects of nutrient absorption
  • Healthy diet for specific population groups

Expected outcomes

Knowledge-based change in eating habits leads to increased consumption of healthy and sustainable foods. The excellent quality of Swiss food and improved value of products generate additional value added and contribute to better disease prevention.

Projects

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