Soil degradation and its impact on the nutrient content of food
9781779564672
pages
Arcler Education Inc
Overview
Soil degradation poses a significant threat to global food security by reducing the nutrient content of crops. This volume examines the causes and consequences of soil degradation, including erosion, salinization, and nutrient depletion. It explores sustainable practices for restoring soil health and mitigating its effects on food quality, including successful interventions and innovative solutions. This volume is essential for students, researchers, and professionals in agriculture, environmental science, and food systems.
Author Bio
Sara D. Garduño-Diaz holds a PhD in Nutrition and Food Science from the University of Leeds, United Kingdom, and has further specialized in Sports Nutrition with the International Olympics Committee, Switzerland. Dr. Garduño-Diaz has worked as a Research Fellow for several EU-funded research projects and has been awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She currently consults for various startups in Europe and the US in the areas of nutrition and product development.
Dr. Garduño-Diaz sits on the editorial board of several international journals, including Journal of Obesity and Weight Management, E Cronicon Nutrition, Research in Health Science, and Insights in Nutrition and Dietetics. She is the author of over 50 peer-reviewed publications and 10 books. Her research interests include the dietary patterns of migrant populations and their impact on health, as well as the environmental factors influencing food selection.
Dr. Garduño-Diaz is a member of the Academy of Nutrition and Dietetics, the American Overseas Dietetics Association, Professionals in Nutrition for Exercise & Sport, and the World Public Health Nutrition Association, where she serves on the executive committee.
With over 15 years of experience in the field of nutrition and having lived and worked across various continents, Dr. Garduño-Diaz’s approach to food integrates strategies to design individual programs based on her clients’ wellness needs. She advocates for real food and the art of eating.
