{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T14:06:34Z","timestamp":1779458794457,"version":"3.53.1"},"reference-count":49,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T00:00:00Z","timestamp":1779408000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100020586","name":"storbyuniversitetet","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100020586","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Evaluating the nutrient profiles and environmental impacts of dishes, as well as a better understanding of their relationships, is crucial for both public health policies and individual diets. Therefore, this study aims to determine the nutrient profile and environmental impact of Norwegian dishes, and to assess the relationship between them comprehensively.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>A total of 163 Norwegian cuisine recipes were collected. The energy and nutrient content of the dishes, as well as their nutrient profiles calculated. In addition, their carbon footprints and water footprints were calculated based on Life Cycle Assessment (LCA) method. The Nutrient Rich Food (NRF) 9.3 index was used to calculate the nutrient profile of the dishes.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Main dishes contributed the most to carbon (69%) and water footprints (68%), followed by desserts (11% carbon footprint, 16% water footprint), side dishes (10% carbon footprint, 8% water footprint), and soups (10% carbon footprint, 8% water footprint). Multiple linear regression analyses showed a positive relationship between protein, vitamin B\n                      <jats:sub>12<\/jats:sub>\n                      , and zinc contents and the carbon footprint. Protein, fat, vitamin B\n                      <jats:sub>12<\/jats:sub>\n                      , and phosphorus were positively related to the water footprint. On the contrary, vitamin D content had a negative relationship with both carbon and water footprint. Correlation analysis also revealed significant correlations between all nutrients (except potassium) and the carbon and water footprints of the dishes. Moreover, the NRF 9.3 scores of the dishes were negatively correlated with both carbon and water footprint.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>The fact that main dishes have both a lower NRF 9.3 score and a higher carbon and water footprint compared to soups and side dishes, and the regression and correlation analysis results suggest that even small changes in traditional dishes without eliminating animal foods can make significant contributions to health and sustainability. However, it is important to consider nutritional and environmental impacts together in the evaluation of food systems, without ignoring the nutritional importance of animal-derived foods.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1837290","type":"journal-article","created":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T13:23:02Z","timestamp":1779456182000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Relationship between nutrient profiling and environmental impacts of Norwegian dishes"],"prefix":"10.3389","volume":"13","author":[{"given":"Gizem","family":"Aytekin-Sahin","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences, Nuh Naci Yazgan University","place":["Kayseri, T\u00fcrkiye"]},{"name":"Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University","place":["Oslo, 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