Chapter I

Introduction

Background of the Study

Improper diets might affect our health and environment in bad ways
and we don't know it. Improper diets are the main causes of
malnutrition,diseases and food-related health problems,so it matters a lot to
know what counts as an improper diets and what foods are commonly
included in these improper diets. Improper diets also commonly contain a lot
of processed meat,meaning improper diets are also a cause of environmental
pollution because of the emissions made when processing the meat. On the
other hand,healthy diets mainly consist of plant-based foods like
legumes,fruits,tubers and vegetables with some meat products like fish and
livestock and significantly lower amounts of processed meat, meaning less
emissions and more healthy foods which means a more healthy you.

There is increasing interest in nutrition research on the pursuit for the

world's healthiest diet standards. Diets like the DASH, Nordic, and
Mediterranean diets—which place an emphasis on whole grains, fruits,
vegetables, lean proteins, and healthy fats—have been frequently mentioned
by experts. A balanced diet that is high in plant-based foods, moderate in
animal products, and low in processed foods is associated with better general
health and longer lifespans, according to Willett et al. (2019). In addition, as a
worldwide benchmark for healthful eating, the World Health Organisation
(2020) suggests a varied diet low in sugar, salt, and saturated fats.

The criteria for identifying the healthy diets in Asia, excluding the
Philippines, often focus on a balance between plant-based foods, lean
proteins, and low levels of processed ingredients. Asian diets, such as those
found in Japan, China, and South Korea, are largely built on staples like rice,
vegetables, fish, and fermented foods. These diets are associated with
longevity and reduced risks of chronic diseases due to their emphasis on
nutrient-dense, minimally processed foods (Willett et al., 2019; Li et al., 2017).
Moreover, the inclusion of traditional practices such as consuming green tea,
soy products, and the limited intake of red meat further contributes to their
health benefits (Hu, 2018). These factors align with international dietary
guidelines that emphasize whole foods, balance, and moderation.
Additionally, the low amounts of processed foods and meat included in
traditional Asian diets mean less emissions produced in the process of
creating the foods included in the diet.

In the Philippines, the diets are defined by similar principles but

includes unique cultural elements. The traditional Filipino diet is rich in
vegetables, fruits, fish, and rice, though it also features a higher intake of pork
and coconut-based dishes (Mendoza et al., 2020). However, the prevalence
of high-sugar and high-fat processed foods has become more common in
recent decades, which has been linked to increasing rates of obesity and
other health issues (Dans et al., 2011). Thus, efforts to identify a healthy
Filipino diet focus on encouraging a return to traditional, nutrient-rich meals
while reducing the intake of processed foods (Duante et al., 2022).

In the Philippines, particularly in Region 12 (SOCCSKSARGEN),

identifying the healthiest diet requires a localized approach that accounts for
available agricultural produce, traditional eating habits, and socioeconomic
factors. Borrinaga et al. (2018) suggest that diets in this region should focus
on incorporating indigenous ingredients like root crops, leafy greens, and fish,
which are staples in local cuisine. Moreover, Florentino and Aquilo (2021)
emphasize the importance of addressing nutritional deficiencies in the area,
such as the need for more sources of protein and iron, in shaping what is
considered the healthiest diet in the region.
 Nutrition has been dominated by the study of specific nutrients, nutrient
deficiencies, and sometimes specific foods or food groups and their impact on
health and nutrition. In recent years, a number of initiatives and studies
focused more directly on the question of diets and their impacts on human
health, the environment, and food systems. Lately, researchers have been
asking the question;what foods are commonly included in improper [Link]
purpose of this question is to identify what those common foods are to
eliminate these common foods in our diets,so even if you don't want to
commit to an extreme diet with none of the foods you like,you can make your
diet healthier by simply removing these from your current diet.

Theoretical Framework

Nutrient Density Theory, this theory emphasizes that the healthiest diet is one
that is rich in nutrient-dense foods—those that provide a high level of
vitamins, minerals, and other essential nutrients relative to their calorie
content. This approach prioritizes whole foods such as fruits, vegetables,
whole grains, lean proteins, and healthy fats. According to this theory, eating
nutrient-dense foods optimizes metabolic functions, supports immune health,
and helps prevent chronic diseases like obesity, diabetes, and cardiovascular
conditions.

Gut Microbiome Theory, this theory focuses on the relationship between diet
and the gut microbiome, the community of microorganisms living in the
digestive tract. A healthy diet, particularly one rich in fiber, prebiotics, and
probiotics, is believed to promote a diverse and balanced microbiome. The
gut microbiome plays a crucial role in digestion, immune function, and mental
health. A balanced diet can positively affect microbiome diversity, which in
turn helps prevent digestive disorders, inflammation, and chronic diseases
like obesity and diabetes.
The Nutrient Density Theory suggests that the healthiest diet consists of
nutrient-rich whole foods like fruits, vegetables, and lean proteins, which help
optimize body functions and prevent chronic diseases. The Gut Microbiome
Theory focuses on how a diet rich in fiber, prebiotics, and probiotics promotes
a healthy balance of gut bacteria, improving digestion, immune function, and
overall health while reducing the risk of chronic illnesses.

Research Questions

1. How our culture can affect our eating habits?

2. How healthy diets can affect individuals’ health and environmental
sustainability?
3. What nutrients are specially needed for human bodies to function?

Significance of the Study

The study shall benefit the following:

Impact on Public Health: Determining the best diet can aid in lowering the
incidence of diseases linked to a lifestyle change, such as diabetes, obesity,
and heart disease. Better public health outcomes can result from this
research’s promotion of healthier eating habits.

Policy Formulation: Using the data, governments and health organizations

can develop dietary recommendations and policies that promote public health
and result in national initiatives to enhance nutrition.

Personalized Nutrition: By taking into account factors like age, heredity, and
degree of physical activity, the research may help create more individualized
food guidelines that improve overall health.

Cost Savings in Healthcare: The study may reduce healthcare expenses

related to treating diet-related diseases by encouraging healthy eating habits,
which would save a substantial amount of money for both patients and
healthcare systems.

Environmental Sustainability: Examining the healthiest diet may also reveal

environmentally sustainable diets, which can help solve issues with water
use, biodiversity loss, and the effect of food production on climate change.

Behavioral and Social Influence: The results may also help develop policies
aimed at changing societal food habits by raising knowledge of the benefits of
making healthy food choices, especially in places where access to nutritious
food is scarce or in food deserts.

Scope and Definition

The study is only limited to Sultan Kudarat State University students with
impairments of the Year, 2024 and tackled the issue of students that have
trouble finding the healthiest diet. Six (6) university students will be the study’s
participants, and they will be selected by the researchers.

The instrument used in the study is a semi-structed interview questionnaire

with researchers-made questions, The interview guide undergone content
validation by experts. The scope of the study regarding participants’
responses was limited to their experiences and to their admission and
treatment of the students.

Operational Definition of Terms

1. A dietary plan that optimizes nutritional intake, reduces health risks,

and fosters general physical and mental well-being is considered the
healthiest diet. This supports the management and prevention of
chronic diseases by maintaining a balance of micronutrients (vitamins
and minerals) and macronutrients (carbohydrates, proteins, and fats).
 2. The concentration of vital nutrients in a food in relation to its calorie
content is known as its nutritional density. Foods with a high nutritional
density offer more vitamins, minerals, and other health-promoting
substances per calorie, improving general health.

3. The three main nutrients known as macronutrients are necessary for

development, metabolism, and other processes in the body in addition
to providing energy. Among them are:

The body uses carbohydrates as its primary energy source. Carbohydrates

are organic substances made up of carbon, hydrogen, and oxygen.

Proteins: Amino acid chains required for immune system activity, tissue
healing, and the synthesis of enzymes.

Fats: Lipids that promote cell growth, give energy, and help certain vitamins
be absorbed.

4. Micronutrients: Vital vitamins and minerals needed in trace amounts

for a range of bodily processes, such as:

Vitamins: Organic substances (such vitamin C and vitamin D) that promote

immunity, metabolism, and general health. Minerals: Inorganic elements (such
as calcium and iron) that are essential for maintaining fluid equilibrium, nerve
function, and healthy bones.

5. Chronic diseases are long-term medical problems that advance

slowly and are typically not preventable by vaccinations or treated with
medicine. Typical instances consist of:

Heart disease and stroke are examples of cardiovascular diseases. Type 1

and Type 2 diabetes Being overweight Some malignancies

6. Dietary patterns are the general combinations of meals and drinks

that are consumed throughout time, together with the types of food
groups that are represented and the frequency and quantity of intake.
High-protein, vegan, or Mediterranean diets are a few examples.

7. Physical Health Markers: These are indicators of a person’s health

status that are frequently determined by clinical assessments. They
include:

Index of Body Mass (BMI) blood pressure Levels of cholesterol (total, LDL,
and HDL) blood sugar levels

8. Mental health is a condition of well-being in which a person is able to

work effectively, accept their own skills, handle everyday stress, and
 give back to their community. It covers ailments like depression,
anxiety, and cognitive function.

9. The term “gut microbiome” refers to the population of bacteria,

viruses, fungi, and other microorganisms that live in the gastrointestinal
tract and are essential for immune system development, digestion, and
general health.

10. A thorough and organized method of combining research results from

several studies to give a summary of the evidence supporting a
particular subject or research question is called a systematic review.

11. Meta-analysis: A statistical method that yields more reliable

conclusions than individual research by combining data from several
studies to get a single estimate of impact size.

12. Randomized Controlled Trials (RCTs) are experimental

investigations conducted to ascertain the impact of an intervention on
particular health outcomes by randomly allocating individuals to either
a treatment group (getting the intervention) or a control group (not
receiving the intervention).
13. Research that tracks a group of individuals over time to evaluate the
connections between food habits and health outcomes without
altering the study setting is known as an observational cohort study.

14. Cultural Variations: Disparities in food availability, dietary patterns,

and beliefs depending on socioeconomic status, location, and cultural
background that may have an impact on health outcomes.

Review of Related Literature

This chapter presents the related literature and studies used by the
researchers as they developed the study. The information in this chapter
may help the researchers have a wider perspective in their study and may
also help the reader get a better understanding of the study provided by
the researchers Literature

Healthy Diets and Chronic Diseases

According to Cena and Calder (2020), healthy diets generally consist

of more plant-based foods than animal based products. These include
diets such as the Mediterranean diet,Nordic diet,Traditional Japanese
diets and the DASH diet, all of which are related to lower rates of diabetes,
cardiovascular diseases and chronic respiratory diseases.

Healthy diets play a crucial role in preventing and managing chronic

diseases such as heart disease, diabetes, and obesity. Research has
shown that dietary patterns, particularly those rich in fruits, vegetables,
whole grains, and healthy fats, significantly lower disease risk. For
instance, adherence to the Mediterranean diet has been linked to reduced
cardiovascular disease incidence due to its anti-inflammatory properties
(Martínez-González et al., 2019). Conversely, the Western diet,
characterized by high processed food intake, is associated with increased
chronic disease prevalence (Hu, 2008).

Nutrient-specific studies further highlight the benefits of particular food

groups. A meta-analysis by Aune et al. (2017) found that higher fruit and
vegetable consumption correlates with a decreased risk of cardiovascular
diseases and certain cancers. Additionally, whole grains have been shown
to contribute to better metabolic health and lower diabetes risk (Jacobs et
al., 2016). Overall, the evidence supports the ultimate goal of promoting
healthy eating patterns as a fundamental strategy in public health to
combat chronic diseases.

Influence of Western Foods in China

Nations like China where traditional diets and the expanding availability
of Western goods influence food choices, young adults provide an
important consumer base for novel food items (Mäkiniemi & Vainio, 2014;
Grujić & Grujčić, 2017). Gong and fellow researchers (2020) observed that
this particular group is a major food consumer, with middle-aged people
making up a sizeable portion of the market. Xu et al. (2010a, 2010b) go on
to say that the growing influence of Western food products is changing this
group’s dietary habits.

The influence of Western foods in China has dramatically altered

traditional dietary patterns, particularly among urban populations and
younger generations. As globalization has progressed, fast food chains
and processed snacks have proliferated, leading to increased
consumption of calorie-dense foods. Studies indicate that this shift has
resulted in a decline in traditional diets rich in vegetables and grains,
contributing to rising obesity rates and related health issues. Zhang and
Zhao (2015) highlight that the accessibility of Western fast food correlates
with unhealthy eating habits, which are now prevalent in many Chinese
cities.

The health implications of these dietary changes are significant.

Research by Feng et al. (2019) shows a clear association between
Western dietary patterns and increased risks of metabolic disorders, such
as type 2 diabetes and cardiovascular disease. Popkin (2014) emphasizes
the urgent need for public health interventions to address these trends,
promoting a balanced approach that incorporates traditional dietary
practices alongside modern influences. This dialogue is crucial for
navigating the challenges posed by globalization while safeguarding public
health in China.

Protein Consumption Trends

One important area of focus in global nutrition is protein consumption.

According to Henchion, Hayes, et al. (2017), 43% of the protein consumed
worldwide originates from animal sources, whereas 57% of protein is
ingested from plants. The demand for food originating from animals is
predicted to rise by 70% by 2050, when the world’s population is predicted
to reach 9.8 billion people (Choudhury, Singh, et al., 2020). In order to
satisfy future dietary demands, sustainable protein production must be
taken into.

Research indicates a substantial rise in meat consumption, particularly

pork and poultry, which are now staples in many Chinese diets. According
to Chen et al. (2020), the per capita meat consumption in China has more
than doubled since the 1990s, reflecting a growing demand for protein-rich
foods. While moderate protein intake can support muscle health and
overall nutrition, excessive consumption, especially from red and
processed meats, raises concerns about potential health risks. A study by
Wu et al. (2018) found that high red meat consumption is associated with
increased risks of chronic diseases, including cardiovascular disease and
certain cancers. Furthermore, Liu et al. (2020) emphasize the importance
of diversifying protein sources, advocating for a balanced intake that
includes more plant-based proteins to promote better health outcomes. As
China navigates these dietary shifts, understanding the effects of protein
consumption on public health remains crucial for developing effective
nutrition policies.

Healthy Concerns with Plant-based Protein Alternatives

Plant based protein alternative are sometimes thought of as healthier

choices, Martini et al. (2021) pointed out that a lot of these items are
heavily processed, which might result in a diet that is not very healthy.
Herforth et al. (2019), on the other hand, contend that by converting
scientific information into useful recommendations, food-based dietary
guidelines can assist people in making healthier decisions. According to
Cobiac et al. (2016), cutting back on red and processed meat
consumption might save 5.8 million disease-adjusted life years (DALYs) in
the UK over a ten-year period.

The impact of Reducing Meat Consumption

Global populations are growing older due to improvements in

healthcare, which raises the need for protein to preserve muscle mass
and strength (Partridge et al., 2018). However, the production of
sustainable proteins is becoming more difficult due to population
expansion and climate change. To satisfy the growing demand for proteins
obtained from animals, creative solutions are needed. A viable alternative
is to switch to plant-based proteins instead of animal-based ones. Studies
reveal that reducing your intake of animal protein and increasing your
intake of plant-based substitutes can help reduce greenhouse gas
emissions. According to Drew et al. (2020) in New Zealand showed that
reducing the proportion of animal to plant proteins in diets could result in
considerable reductions in greenhouse gas emissions, even when national
dietary requirements are upheld. This demonstrates how plant-based diets
can meet nutritional needs and address environmental sustainability

Market Growth for plant-based Proteins

The market for plant-based meat has expanded significantly in the last
several years. Plant-based meat sales reached $4 billion in worldwide
retail sales in 2020, and estimates indicate that the market may grow to
$85 billion by 2030 (Good Food Institute, 2021a, 2021b; Choudhury,
Singh, et al., 2020). This increase in market value is indicative of growing
consumer interest in non-traditional sources of protein.

Various factors contribute to the increasing popularity of plant-based

proteins among consumers. Research by Choudhury et al. (2020) reveals
that health considerations, such as reducing the risk of chronic diseases,
are primary motivators for individuals transitioning to plant-based diets.
Additionally, environmental concerns related to the high resource
demands and greenhouse gas emissions of animal agriculture play a
significant role in consumer decision-making. The rising trend of
flexitarianism, where consumers seek to reduce meat intake without fully
eliminating it, further drives demand for innovative plant-based products.
This has prompted food companies to diversify their offerings to appeal to
a wider audience, including those who still consume meat but are
interested in healthier alternatives.

The food industry is responding to this demand through significant

investments in research and development aimed at enhancing the taste,
texture, and nutritional profiles of plant-based proteins. Innovations in
alternative protein sources, such as mycoproteins, legumes, and grains,
are at the forefront of this transformation (Rolland et al., 2020). These
advancements not only cater to vegetarians and vegans but also target
the growing segment of flexitarian consumers. As the market evolves, the
importance of plant-based proteins in addressing global nutritional needs
while promoting environmental sustainability becomes increasingly critical.
By shifting towards more sustainable food systems, the industry can better
align with consumer values and contribute to a healthier planet.

Innovations in Alternative Protein

The field of alternative protein sources, particularly mycoproteins,

algae, and plant-based proteins, has seen an enormous increase in
invention and interest. Rolland et al. (2020), Van Huis & Oonincx (2017),
and Oonincx et al. (2010) investigated how different protein sources might
help create more sustainable food systems. Public health, environmental
sustainability, and food security have all improved as a result of these
substitutes (Cifelli et al., 2016; Hartmann & Siegrist, 2017).

The plant-based protein sector has seen significant innovation, with

companies investing in technologies that enhance the flavor, texture, and
nutritional value of their products. Rolland et al. (2020) discuss the
development of novel plant protein sources, such as pea, lentil, and
chickpea proteins, which offer high nutritional profiles and are increasingly
being used in meat analogs. Additionally, advancements in food
processing techniques, such as extrusion and fermentation, have
improved the sensory qualities of plant-based products, making them
more appealing to a broader audience, including flexitarians and meat-
eaters looking to reduce consumption. Research indicates that these
innovations not only enhance consumer acceptance but also expand
market opportunities (Good Food Institute, 2021a).

Mycoprotein, derived from fungi, is another area of innovation gaining

traction. Products like Quorn are examples of how mycoprotein can serve
as a sustainable meat alternative, offering high protein content and low
environmental impact. According to a study by Van Huis & Oonincx (2017),
insect proteins are also emerging as a viable alternative, boasting a high
nutritional profile and lower greenhouse gas emissions compared to
traditional livestock. Insects can be raised on organic waste, further
contributing to a circular economy. This diversification of protein sources
not only addresses food security but also promotes environmental
sustainability, offering viable solutions for feeding a growing global
population.

Environmental Footprints of Diets

Healthy diets with less animal-based products also seem to have

smaller environmental footprints, according to an increasing body of
studies (Global Panel on Agriculture and Food Systems for Nutrition,
2016; Rockström et al., 2016). The EAT-Lancet Commission’s report and
Willett et al. (2019) emphasize how critical it is to make the switch to more
sustainable diets. Increasing the intake of plant-based protein sources
including legumes, whole grains, nuts, and seeds can benefit human
health and the sustainability of the environment.

Studies demonstrate that animal-based foods significantly contribute to

greenhouse gas emissions, land use, and water consumption. For
example, the EAT-Lancet Commission (Willett et al., 2019) emphasizes
that transitioning to plant-based diets could reduce greenhouse gas
emissions by up to 70% while improving health outcomes. Additionally, a
report by the Global Panel on Agriculture and Food Systems for Nutrition
(2016) suggests that diets rich in fruits, vegetables, legumes, and whole
grains have a smaller environmental footprint compared to those high in
red and processed meats. Research by Scarborough et al. (2014)
supports this, showing that shifting towards more sustainable diets could
reduce food-related greenhouse gas emissions by up to 30%.

The environmental benefits of reducing meat consumption are further

underscored by Drew et al. (2020), who found that even small reductions
in animal protein intake could lead to significant decreases in greenhouse
gas emissions. Conversely, livestock systems, while efficient in providing
certain nutrients, pose challenges regarding environmental sustainability
due to their high resource demands (Adesogan et al., 2020). Balancing
nutrient needs with environmental impacts is crucial for developing
sustainable food systems that can support a growing global population.

Livestock System and Sustainability

In comparison to plant-based systems, livestock systems are essential

for more efficiently supplying micronutrients per acre, notwithstanding their
large contribution to environmental contamination (Adesogan et al., 2020).
But it’s imperative to strike a balance between environmental sustainability
and animal production, particularly in light of growing worries about the
food system’s capacity to deliver nutritious diets (Dimbleby, 2020; Dong et
al., 2022)

Research highlights that livestock production is responsible for a

substantial portion of global greenhouse gas emissions, with estimates
suggesting it accounts for approximately 14.5% of total emissions (FAO,
2013). Intensive livestock farming contributes to land degradation, as large
areas of forests are cleared for pasture and feed crops (Steinfeld et al.,
2006). Additionally, the high water consumption associated with livestock
production raises concerns, particularly in water-scarce regions. Adesogan
et al. (2020) argue that while livestock systems provide essential nutrients,
the environmental costs necessitate a reevaluation of traditional practices
in favor of more sustainable approaches.

To address these challenges, various strategies have been proposed

to enhance the sustainability of livestock systems. Integrating
agroecological principles, such as rotational grazing and mixed farming,
can improve soil health and reduce the reliance on chemical inputs
(Garnett et al., 2013). Additionally, advancements in animal husbandry
practices, including selective breeding and improved feed efficiency, can
help lower emissions per unit of product (Gerber et al., 2013). The
promotion of pasture-based systems and the reduction of grain-fed
livestock can also contribute to more sustainable outcomes. By
implementing these strategies, the livestock sector can improve its
environmental footprint while maintaining its vital role in food security.

Summary

The text highlights the shift toward plant-based diets for better health
and sustainability. While traditional plant-based diets lower chronic
disease risks, Western food influences are changing habits, especially in
younger generations. As demand for animal protein grows, reducing meat
consumption and increasing plant-based alternatives can cut greenhouse
gas emissions. The plant-based meat market is expanding, but many
options are highly processed. Innovations in sustainable proteins like
mycoproteins and algae are essential to meet future dietary needs and
environmental goals.

This literature review explores the significant impact of dietary patterns

on health, particularly focusing on healthy diets, the influence of Western
 foods in China, protein consumption trends, and the rise of plant-based
protein alternatives. Healthy diets, characterized by high consumption of
plant-based foods, are linked to lower rates of chronic diseases such as
diabetes and cardiovascular issues (Cena & Calder, 2020; Martínez-
González et al., 2019). Conversely, the Western diet, with its high intake of
processed foods, is associated with increased health risks (Hu, 2008).

In China, the adoption of Western dietary practices has notably altered

traditional eating habits, especially among urban youth, leading to
increased obesity rates and related health concerns (Feng et al., 2019;
Popkin, 2014). Additionally, there is a marked rise in protein consumption,
primarily from animal sources, which has implications for health, as
excessive intake can lead to chronic diseases (Chen et al., 2020; Wu et
al., 2018). The emerging market for plant-based proteins offers a
sustainable alternative, addressing both health and environmental
concerns (Good Food Institute, 2021a; Drew et al., 2020). Overall, the
evidence underscores the importance of promoting balanced diets that
incorporate diverse protein sources to enhance public health and
sustainability.

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