TY - CHAP A1 - Koeder, Christian A1 - Hahn, Andreas A1 - Englert, Heike T1 - A plant-based diet and healthy lifestyle lower C-reactive protein levels T2 - Complement Med Res N2 - Introduction: Many disease processes are accompanied and promoted by increased inflammation in the body. Increased concentrations of high-sensitivity C-reactive protein (hs-CRP) in the blood are an indicator of subclinical inflammation, increased disease risk, and an increased risk of early death. A healthy plant-based diet and increased physical activity have been shown to reduce hs-CRP concentrations. Objectives: Our objective was to test if a healthy lifestyle intervention program can improve hs-CRP levels and other risk factors. Methodology: We are conducting a non-randomized, controlled intervention study with 6 times of measurement (baseline, after 2.5, 6, 12, 18 and 24 months). Participants in the intervention group (n = 104) took part in a 2.5-month intensive lifestyle program focusing on a plant-based diet (PBD), physical activity, stress management and group support. Currently they are in the less intensive phase (monthly seminars) which will be completed after 24 months. The control group (n = 62) did not take part in any program. In both groups hs-CRP was assessed, and participants with an infection/common cold at any of the times of measurement were excluded from the analyses. Results: In the intervention group (n = 97) we observed a reduction in hsCRP from baseline to 2.5 months (p < 0.001). In the control group (n = 46) hs-CRP levels increased non-significantly. The changes from baseline to 2.5 months were significantly different between intervention and control (p < 0.01). Conclusion: Our program led to a clinically relevant reduction in hs-CRP. Continued follow-up will show if this improvement can be maintained in the intervention group. Our study confirms that a PBD and healthier lifestyle choices can lower hs-CRP. KW - plant-based diet KW - inflammation KW - cardiovascular disease KW - cancer Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-131847 UR - https://pubmed.ncbi.nlm.nih.gov/33631741/ SP - 6 EP - 7 ER - TY - RPRT A1 - Röckinghausen, Simon A1 - Clever, Nico A1 - Köffer, Sebastian T1 - Coworking Spaces im Münsterland N2 - Coworking Spaces sind mittlerweile fester Bestandteil der digitalen Arbeitslandschaft in Großstädten. Nach und nach halten sie auch im ländlichen Raum Einzug. Studien und Modellprojekte haben bewiesen, dass sie sowohl gesellschaftlich als auch wirtschaftlich eine positive Wirkung auf strukturschwächere Regionen haben können. Sie bieten ein attraktives Umfeld für Kreative und Gründer und ermöglichen den Austausch mit lokalen Unternehmen. Außerdem können sie dafür sorgen, dass Pendler* innen zum Arbeiten vor Ort bleiben. In weniger dicht besiedelten Regionen, wie dem Münsterland, ist der profitable Betrieb von Coworking Spaces bisweilen schwierig. Da naturgemäß die Standortwahl eines Coworking Space ein entscheidendes Kriterium für seine spätere Wirtschaftlichkeit ist, wird diese in der vorliegenden Studie untersucht. Dazu werden auf Coworking Spaces zugeschnittene und von Experten gewichtete Standortfaktoren aufgestellt und die 65 Orte des Münsterlands anhand dieser Faktoren bewertet. So entsteht ein Ranking, welches aufzeigt, wo die besten Voraussetzungen für Coworking Spaces herrschen. In einigen Städten im Münsterland gibt es bereits Coworking Spaces. Einem Großteil dieser Orte wird durch diese Studie eine gute Eignung bestätigt. Beispielsweise schneiden Rheine und Bocholt aufgrund ihrer hohen Einwohnerzahl am besten ab. Es wird jedoch deutlich, dass auch andere Faktoren ausschlaggebend sein können. So bewerten Expert*innen die digitale Infrastruktur und Erreichbarkeit als sehr wichtig. Für diese Faktoren stellen vergleichsweise kleine Orte die Bestwerte, die bislang noch keine Coworking Spaces vorweisen können. Die Ergebnisse informieren Betreiber*innen von Coworking Spaces und solche, die es werden wollen, sowie politische Entscheidungsträger*innen über mögliche Potenziale in den jeweiligen Orten. Sie zeigen auf, an welchen Stellschrauben gedreht werden kann, um gute Voraussetzungen zu schaffen. Darüber hinaus wird empfohlen, das entstehende Angebot aufeinander abzustimmen und gemeinschaftlich vorzugehen – so, wie es der Begriff Coworking bereits verdeutlicht. KW - Coworking Space KW - Standortfaktoren KW - Münsterland Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-133220 ER - TY - JOUR A1 - Baumeister, Anna A1 - Gardemann, Joachim A1 - Fobker, Manfred A1 - Spiegler, Verena A1 - Fischer, Tobias T1 - Short-Term Influence of Caffeine and Medium-Chain Triglycerides on Ketogenesis: A Controlled Double-Blind Intervention Study JF - Hindawi Journal of Nutrition and Metabolism N2 - Background. Ketone bodies are a highly relevant topic in nutrition and medicine. -e influence of medium-chain triglycerides (MCT) on ketogenesis is well known and has been successfully used in ketogenic diets for many years. Nevertheless, the effects of MCTs and coconut oil on the production of ketone bodies have only partially been investigated. Furthermore, the increased mobilisation of free fatty acids and release of catabolic hormones by caffeine suggest an influence of caffeine on ketogenesis. Methods. In a controlled, double-blind intervention study, seven young healthy subjects received 10mL of tricaprylin (C8), tricaprin (C10), C8/C10 (50% C8, 50% C10), or coconut oil with or without 150 mg of caffeine, in 250mL of decaffeinated coffee, over ten interventions. At baseline and after every 40 minutes, for 4 h, ßHB and glucose in capillary blood as well as caffeine in saliva were measured. Furthermore, questionnaires were used to survey sensory properties, side effects, and awareness of hunger and satiety. Results. -e interventions with caffeine caused an increase in ßHB levels—in particular, the interventions with C8 highly impacted ketogenesis. -e effect decreased with increased chain lengths. All interventions showed a continuous increase in hunger and diminishing satiety. Mild side effects (total � 12) occurred during the interventions. Conclusions. -e present study demonstrated an influence of caffeine and MCTon ketogenesis. -eaddition of caffeine showed an additive effect on the ketogenic potential of MCT and coconut oil. C8 showed the highest ketogenicity. KW - Ketogenesis KW - Caffeine Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-138069 VL - Volume 2021, Article ID 1861567 SP - 1 EP - 9 ER - TY - RPRT A1 - Gardemann, Joachim T1 - Skript zum Modul Humanbiologie N2 - Kurze Darstellung der Anatomie, Physiologie und Ernährungsmedizin für Studierende der Oecotrophologie KW - Anatomie KW - Physiologie KW - Ernährungsmedizin Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-138271 PB - FH Münster ER - TY - JOUR A1 - Kreyenschmidt, Judith A1 - Rösler, Florian A1 - Ritter, Guido T1 - Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste JF - Sustainability N2 - Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of foodprocessing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices. KW - Sustainability KW - Nachhaltigkeit KW - food waste reduction Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-139699 VL - 13 SP - 9569 EP - 9599 PB - MDPI ER - TY - CHAP A1 - Koeder, Christian A1 - Husain, Sarah A1 - Kranz, Ragna-Marie A1 - Hahn, Andreas A1 - Englert, Heike T1 - How to achieve sustainable eating in the general population? T2 - The 9th World Sustainability Forum Program and Abstract Book N2 - Introduction: Moving towards a more plant-based dietary pattern would likely be beneficial in terms of a variety of sustainability dimensions. Methodology: We conducted a 2-year intervention study with six measurement time points (baseline, 10 weeks, 6 months, 1 year, 1½ years, 2 years) in rural northwest Germany. The intervention consisted of a lifestyle programme, and dietary recommendations were to move towards a healthy, plant-based diet. The control group received no intervention. Diet quality was assessed with the healthful plant-based diet index (hPDI). Results: In the intervention group (n = 67), the 2-year trajectory of hPDI was significantly higher compared to control (n = 39; p 0.001; between-group difference: 5.7 (95% CI 4.0, 7.3) food portions/day; adjusted for baseline). The 2-year trajectory of meat intake was significantly lower in the intervention group (n = 79) compared to control (n = 40; p 0.001; between-group difference: -0.7 (95% CI -0.9, -0.5) portions/day; adjusted for baseline). Conclusion: Our study confirms that plant-based nutrition education in the general population is likely to result in at least modest dietary improvements in terms of general healthfulness and meat reduction. KW - plant-based diet KW - sustainability Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-140455 UR - https://wsf-9.sciforum.net/ SP - 57 EP - 57 PB - MDPI ER - TY - RPRT A1 - Ritter, Prof. Dr. Guido A1 - Reichardt, Kirsten A1 - Hielscher, Janina T1 - NRW isst besser! N2 - Wegweiser zu einem nachhaltigeren Ernährungssystem in NRW Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-142796 SN - 978-3-947263-30-1 PB - FH Münster ER - TY - JOUR A1 - Martin, Maria A1 - ..., ... A1 - ..., ... A1 - Lorek, Sylvia A1 - ..., ... T1 - Ten new insights in climate science 2021: a horizon scan JF - Global Sustainability N2 - A synthesis is made of 10 topics within climate research, where there have been significant advances since January 2020. The insights are based on input from an international open call with broad disciplinary scope. Findings include: (1) the options to still keep global warming below 1.5 °C; (2) the impact of non-CO2 factors in global warming; (3) a new dimension of fire extremes forced by climate change; (4) the increasing pressure on interconnected climate tipping elements; (5) the dimensions of climate justice; (6) political challenges impeding the effectiveness of carbon pricing; (7) demand-side solutions as vehicles of climate mitigation; (8) the potentials and caveats of nature-based solutions; (9) how building resilience of marine ecosystems is possible; and (10) that the costs of climate change mitigation policies can be more than justified by the benefits to the health of humans and nature. Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-160666 PB - Cambridge University Press ER - TY - BOOK A1 - Fuchs, Doris A1 - Sahakian, Marlyne A1 - Gumpert, Tobias A1 - Gumpert, Antonietta A1 - Maniates, Michael A1 - Lorek, Sylvia A1 - Graf, Antonia T1 - Consumption Corridors - Living a Good Life within Sustainable Limits N2 - Consumption Corridors: Living a Good Life within Sustainable Limits explores how to enhance peoples’ chances to live a good life in a world of ecological and social limits. Rejecting familiar recitations of problems of ecological decline and planetary boundaries, this compact book instead offers a spirited explication of what everyone desires: a good life. Fundamental concepts of the good life are explained and explored, as are forces that threaten the good life for all. The remedy, says the book’s seven international authors, lies with the concept of consumption corridors, enabled by mechanisms of citizen engagement and deliberative democracy. Across fve concise chapters, readers are invited into conversation about how wellbeing can be enriched by social change that joins “needs satisfaction” with consumerist restraint, social justice, and environmental sustainability. In this endeavour, lower limits of consumption that ensure minimal needs satisfaction for all are important, and enjoy ample precedent. But upper limits to consumption, argue the authors, are equally essential, and attainable, especially in those domains where limits enhance rather than undermine essential freedoms. Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-160579 SN - 9780367748722 PB - Routledge CY - London ER - TY - JOUR A1 - Sahakian, Marlyne A1 - Fuchs, Doris A1 - Lorek, Sylvia A1 - DiGiulio, Antonietta T1 - Advancing the concept of consumption corridors and exploring its implications JF - Sustainability: Science, Practice and Policy N2 - As a salutogenic concept, “consumption corridors” aims to support what is necessary for sustainable wellbeing to be achieved in relation to the Earth system, with a deep consideration for justice and equity. Living in consumption corridors is a representation of everyday life whereby people live within limits, so that all people – now and in the future – can access what is needed to live a good life. In this special issue, a series of scholars and practitioners have come together to further develop the concept, engage with its ethodological implications, and relate it to consumption domains and policy implications. We begin by introducing how the concept emerged, in relation to the complexity of grappling with the societal transformations required for achieving more sustainable forms of consumption. We then present the different contributions, which demonstrate the importance of considering both maximum and minimum consumption standards, the relevance of human-need theories, as well as the difference between achieving wellbeing and the means necessary for doing so. We conclude by opening up to areas that merit further deliberation: how to relate consumption corridors to everyday-life dynamics, but also to the critical question of power relations at play in implementing consumption corridors. KW - consumption corridors KW - sustainable consumption KW - limits KW - wellbeing KW - needs Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-160646 ER -