The 100-mile diet: A community approach to promote sustainable food systems impacts dietary quality

Nick Rose, Elena Serrano, Kathy Hosig, Carola Haas, Dixie Reaves, Sharon M. Nickols-Richardson

Research output: Contribution to journalArticlepeer-review

Abstract

Locally produced foods are perceived by some consumers to provide important societal, environmental, and personal benefits. In this pilot study, 19 adults living in Virginia attempted to consume a diet based exclusively on locally produced foods (i.e., a local food diet) for 4 weeks during the summer and fall of 2006. For this study, a local food was defined as a food produced within 100 miles of an individual's residence. Food records were used to assess each participant's compliance with the local food diet as well as the impact of following the diet on the intakes of energy, macronutrients, and fruits and vegetables. Body weight was assessed at baseline and immediately following the 4-week period. Compliance with the local food diet varied considerably, but the average intake of local foods increased from 15% of calories at baseline to 81% of calories during the local food diet. Compared to participants' baseline values, following the local food diet for 4 weeks significantly (p < 0.05) reduced reported intakes of energy and protein and increased reported intakes of dietary cholesterol, saturated fat, and servings of fruits and vegetables. Results from this pilot study suggest that individuals attempting to follow a local food diet vary in how they execute a local food diet and that following a local food diet may result in a reduction of energy intake. Future research into the impacts of following a local food diet on dietary quality is needed.

Original languageEnglish (US)
Pages (from-to)270-285
Number of pages16
JournalJournal of Hunger and Environmental Nutrition
Volume3
Issue number2-3
DOIs
StatePublished - 2008
Externally publishedYes

Keywords

  • 100-mile-diet
  • Dietary intake
  • Local food

ASJC Scopus subject areas

  • Health(social science)
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

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