吉森宣言——國際營養科學聯合會

吉森宣言

2005年4月，在吉森大學校長、國際營養科學聯合會主席和世界衛生政策論壇主席的主持下，與會的與會者在勞斯施霍爾扎森舉行了會議。我們確認並聲明如下。

我們承認非洲、亞洲、歐洲和美洲的機構、組織和個人已經完成的工作，這些問題已經解決了這裡提出的問題、挑戰和解決方案。

1、生物學、社會和環境維度

現在是營養科學的時代，它在食品和營養政策中的應用，將被賦予一個更廣泛的定義，額外的維度和相關原則，以滿足人類在二十一世紀面臨的挑戰和機遇。

正如最初設想的和現在通常研究和實踐的那樣，營養學主要是一門生物科學。營養科學的這個經典的生物學維度是並且將仍然居於核心地位。它涉及食物和營養與生理、代謝以及現在的基因組系統的相互作用，以及這些相互作用與健康和疾病的影響。它規定了從個體到人群的各級營養控制和預防疾病和改善人類健康，以及動物和植物——它們通常作為人類的資源。

那些關注世界各地從世界到全球的未來的人們，普遍認為，他們共同的首要任務是保護人類、生活和物質資源，以使地球上的生命長期維持和人類的幸福。營養科學是實現這一目標的重要手段。

這意味著科學的擴展和擴大，以及它作為一個廣泛的綜合性學科的識別，能夠識別和解決二十一世紀的環境、挑戰和機遇。

因此，生物學的維度應該是營養科學的三個維度之一。另外兩個維度是社會和環境。

2、個人、人口和行星健康

食品、農業和營養科學最初是在十九世紀中旬在歐洲設計的，特別是在德國吉森大學的尤斯圖斯·馮·李比希那裡，我們的會議已經召開。

當時科學的一般社會、經濟和政治背景是工業和其他物質的擴張，人類、機械和技術的增長和力量，以及人類、生活和物質資源的開發。這是在全球人口數量遠少於現在的情況下。此外，直到最近，人們普遍認為世界的生活和物質資源是取之不盡用之不竭的。

相應地，應用明確或隱含地控制營養科學的原則，創造了食物系統，大大促進了全球人口在過去150年的六倍的增長。在這段時間內，不可再生能源的使用、材料消耗和廢物的產生都大大增加。這導致了許多生活和物質資源的枯竭和生態系統的變化，同時也加劇了貧富地區和國家在獲取物質和其他資源方面的對比。

由於這些和其他原因，人類物種已經從歷史上移至營養科學和食物和營養政策，主要關注個人和人口健康以及食物、資源的開發、生產和消費。S，進入一個新時期。現在所有相關的科學，包括營養學，都應該和將主要關心人類、生物和物理資源的培養、保存和保存，以及生物圈的健康。

3、食品系統與營養科學

營養科學需要結合對食物系統的全面理解。這些形狀和形狀的生物，社會和環境的關係和相互作用。食物是如何生長、加工、分配、銷售、準備、烹調和消費的，對其質量和性質以及對幸福和健康、社會和環境的影響至關重要。

在二十世紀，糧食生產由重型農業機械和工業化學轉變，現在也許也將是生物技術。食品加工，包括製冷，已經使得跨季節和大陸供應各種各樣的食物。食品製造業、零售業和分銷業越來越集中在少數人手中。傳統菜肴被新技術、生活方式和經濟結構所取代的新飲食模式所取代。

營養科學可以並且應該參與技術的發展以及它們對食物系統的影響。這些將深刻影響食物與人類、人口和地球的健康之間的關係，並將繼續這樣做。

這是為什麼重新制定營養學包括社會和環境以及生物維度的原因。

4、本世紀的總體挑戰

世界正經歷一個加速社會、技術和環境變化的普遍時期。許多這些變化是相互關聯的。

個體和社區到國家和全球各級的營養狀況和人類健康都受到這些前所未有的變化的影響。營養科學有責任和能力，使更好的區別。

今年二十一世紀，在許多方面顯示了少數民族享有機會和繁榮的前景，這些國家享有穩定的權利，包括物質和金融安全、充足、營養和安全的食物、安全的供水、良好的教育和健康。

多數人並不那麼幸運。世界上大多數人在未來可能比現在甚至更可能在某些方面更加富裕。但是他們受到了相互影響的折磨和威脅，這使得社會和個人生活變得困難，有時甚至是不可能的。這些措施包括失去設施和技能；失去傳統的農業和飲食文化；失去土地、財產和獨立性；失業、錯位和其他貧困的脆弱性；城市化；社會、經濟和政治不平等和混亂；治理不善；各種類型的衝突和戰爭。

許多行星環境指標正在惡化。這些包括全球氣候變化和平流層臭氧的持續枯竭；表土的損耗和退化；物種和淡水和能源的加速損失；以及許多化學污染物的持續使用和持久性。近期和當前的糧食生產模式對這種不利的變化做出了重大貢獻。

如果這些環境變化沒有被阻止，自然世界的狀況將為後代而惡化。這些變化的非凡意義在於，人類經歷的第一次，人類的總體規模和經濟活動超過了地球供應、補充和吸收的能力。自然界的生物能力正開始減弱。

總的來說，人類在預期壽命、平均收入和人均糧食產量上享有了一個世紀的增長，儘管這些份額是不均等的。然而，目前這些指數看起來不穩定。在過去的十年中，大多數大陸的某些國家的預期壽命有所下降，特別是在撒哈拉以南非洲和前USSR。許多國家之間和不同國家之間的收入差距都有所增加。自1990年代末以來，全球人均糧食產量佔世界糧食總能源的一半左右。

這些變化和其他變化共同構成了一個規模空前的全球環境危機。我們星球上生命支持系統各個組成部分的巨大壓力已經顯而易見。由此產生的環境和生態系統變化對食物系統構成了許多威脅。要理解和補救這種情況，需要擴大許多科學學科的範圍和合作參與，包括營養科學。

5、本世紀的營養挑戰

營養科學必然涉及世界面臨的這些普遍挑戰。鑒於其在食品和營養政策中的應用，科學也面臨著其他相互關聯的挑戰，也構成了一場巨大的迫在眉睫的危機，這將是並將仍然是它的中心直接關注點。

全球糧食和營養不安全和不足，甚至慢性飢餓在過去二十年沒有顯著改變。在貧富懸殊的人口中，貧富國家和人口之間的不平等日益加劇，尤其是在衝突和災難地區。

一般和特定的營養缺陷增加感染性疾病的脆弱性，特別是在婦女、嬰兒和兒童。這些感染反過來加重了食物和營養的安全。儘管世界上一些地區有所改善，但許多貧困地區、國家和社區的營養缺乏和傳染病惡化。腹瀉病、HIV/AIDS和肺結核是營養狀況受到嚴重影響的疾病的例子。

肥胖症、糖尿病和其他慢性疾病（包括心腦血管疾病、骨病和各種癌症）的新流行病，現在也困擾著中、低收入國家、人口和社區。這些疾病都與營養相關，給醫療保健系統帶來了巨大負擔。

營養科學可以解決這些挑戰，但可以做到這一點，只有通過綜合生物，社會和環境的手段。若要營養科學在解決人類面臨的普遍挑戰中發揮作用，這也是必不可少的。

6、一般原則

所有科學和所有有組織的人類活動都應該遵循一般原則。這些應使信息和證據轉化為相關的、有用的、可持續的和有益的政策和方案。

指導營養科學的整體原則本質上是倫理的。所有的原則也應以共同責任和可持續性的哲學為指導，通過生命歷程和人權途徑，以及對進化、歷史和生態的理解。

7、定義和目的

營養科學被定義為對食物系統、食物和飲料及其營養成分和其他成分的研究，以及它們在所有相關生物、社會和環境系統之間的相互作用。

營養科學的目的是為當今和未來一代人實現人類潛能、健康生活、發展、維持和享受日益多樣化的人類、生活和物理環境的世界做出貢獻。

營養科學應該是食品和營養政策的基礎。為了維護人類的健康、福祉和完整性以及生活和物質世界的健康，福祉和完整性應該被設計來識別、創造、保護和保護理性、可持續和公平的公共、國家和全球糧食體系。

8、結論

在營養科學的生物學方面還有很多工作要做。現在，許多其他重要工作也必須在社會和環境方面進行：這需要一種廣泛的、綜合的方法。

這份宣言強調，營養科學和食品和營養政策專業人員所做的最相關和最緊迫的工作，在生物、社會和環境三個維度上都是一致的。

The Giessen Declaration

As participants in the meeting held at the Schloss Rauischholzhausen on 5-8 April 2005 under the auspices of the President of the University of Giessen, the President of the International Union of Nutritional Sciences, and the President of the World Health Policy Forum, we affirm and declare the following.

We acknowledge the work already done by institutions, organisations and individuals in Africa, Asia, Europe and the Americas that are already addressing the issues, challenges and resolutions set out here.

1Biological, social and environmental dimensions

Now is the time for the science of nutrition, with its application in food and nutrition policy, to be given a broader definition, additional dimensions and relevant principles, to meet the challenges and opportunities faced by humankind in the twenty-first century.

As originally conceived and as now usually studied and practiced, nutrition is principally a biological science. This classic biological dimension of nutrition science is and will remain central. Descriptively it is concerned with the interactions of food and nutrition with physiologic, metabolic and now also genomic systems, and the effects of these interactions with health and disease. Prescriptively it deals with the nutritional control and prevention of disease and the improvement of health in humans, at all levels from individuals to populations; and also with animals and plants usually as human resources.

Those now concerned with the future of the world at all levels from local to global, generally agree that their over-riding shared priority is to protect human, living and physical resources all together, in order to enable the long-term sustenance of life on earth and the happiness of humankind. Nutrition science is one vital means to this end.

This implies expansion and enlargement of the science, and its identification as a broad, integrative discipline, enabled to identify and address the circumstances, challenges and opportunities of the twenty-first century.

The biological dimension should therefore be one of the three dimensions of nutrition science. The other two dimensions are social and environmental.

2Personal, population and planetary health

The food, agriculture and nutrition sciences were originally devised in the mid- nineteenth century in Europe, notably by Justus von Liebig at the University of Giessen in Germany, where our meeting has been held.

The general social, economic and political context of the science at that time was one of industrial and other material expansion, and so of human, mechanical and technological growth and power, and the consequent exploitation of human, living and physical resources. This was at a time when the global human population was far less numerous and less long-lived than it is now. Further, until relatively recently it has generally been assumed that the world』s living and physical resources were inexhaustible.

Correspondingly, application of the principles that have explicitly or implicitly governed nutrition science, has created food systems that have greatly contributed to the six-fold increase of the global human population in the last 150 years. During this time non-renewable energy use, material consumption and waste generation have increased enormously. This has resulted in the depletion of many living and physical resources and changes to ecosystems, and also has heightened the contrast between and within rich and poor regions and countries in access to material and other resources.

For these and other reasons, the human species has now moved from a time in history when the science of nutrition, and food and nutrition policy, have been principally concerned with personal and population health and with the exploitation, production and consumption of food and associated resources, to a new period. Now all relevant sciences, including that of nutrition, should and will be principally concerned with the cultivation, conservation and sustenance of human, living and physical resources all together; and so with the health of the biosphere.

3Food systems and nutrition science

Nutrition science needs to incorporate comprehensive understanding of food systems. These shape and are shaped by biological, social and environmental relationships and interactions. How food is grown, processed, distributed, sold, prepared, cooked and consumed, is crucial to its quality and nature, and to its effect on well-being and health, society and the environment.

In the twentieth century, food production was transformed by heavy farm machinery and industrial chemistry, and now perhaps also will be by biotechnology. Food processing, including refrigeration, has enabled the supply of a wide range of foods across seasons and continents. Food manufacturing, retailing and distribution are now increasingly concentrated in fewer hands. Traditional cuisines are being replaced by new eating patterns framed by new technologies, ways of living and economic structures.

Nutrition science can and should engage with the development of technologies and with their impact on food systems. These profoundly affect the relationship between food and the health of people, populations and the planet, and will continue to do so.

4The general challenges of this century

The world is now experiencing a general period of accelerating social, technological and environmental changes. Many of these changes are inter-related.

Nutritional status and resultant human health at all levels from individual and communal to national and global, are affected by these unprecedented changes. Nutrition science has the responsibility and the ability to make a difference for the better.

This twenty-first century in many respects shows prospects of opportunity and prosperity for the minority that enjoys stable entitlements including physical and financial security, adequate, nourishing and safe food, safe water supplies, and good education and health.

The majority is not so fortunate. Most people in the world could in future be better off in some and possibly even most respects than they are now. But they are afflicted and threatened by inter-related deprivations that make social and individual life difficult and sometimes impossible. These include loss of amenities and skills; loss of traditionalfarming and food cultures; loss of land, property and independence; vulnerability to unemployment, dislocation, and other impoverishments; precipitate urbanisation; social, economic and political inequities and turmoil; poor governance, and conflicts and wars of many types.

Many planetary environmental indicators are now deteriorating. These include global climate change and the persistent depletion of stratospheric ozone; the depletion and degradation of topsoil; the accelerated loss of species and of fresh water and sources of energy; and increased use and of persistence of many chemical pollutants. Recent and current modes of food production have made major contributions to such adverse changes.

If these environmental changes are not arrested, the conditions of the natural world will deteriorate for future generations. The extraordinary significance of these changes is that, for the first time in human experience, the overall size and the economic activity of humankind exceeds the capacity of the planet to supply, replenish and absorb. The biocapacity of the natural world is now beginning to diminish.

Overall, humankind has enjoyed a century of gains in life expectancy, in average income and inper capitafood production, although these have been unevenly shared. Currently, however, these indices are looking unstable. Life expectancy has decreased in the past decade in some countries on most continents, and particularly in Sub-Saharan Africa and the former USSR. Income disparities have increased within and between many countries. Globalper capitagrain production, which accounts for around half of total world food energy, has declined since the late 1990s.

These and other changes collectively constitute an imminent global environmental crisis on a scale not previously encountered. Great pressures on various components of the life-support system of our planet are already evident. The resultant environmental and ecosystem changes pose many threats to food systems. To understand and remedy this situation will require extending the scope and collaborative engagement of many scientific disciplines, including nutrition science.

5The nutritional challenges of this century

Nutrition science is necessarily involved with these general challenges facing the world. Given its application in food and nutrition policy, the science is also faced with other inter-related challenges, also constituting an immense imminent crisis, which are and will remain its central direct concerns.

Global food and nutrition insecurity and inadequacy and even chronic hunger have not significantly changed in the last twenty years. These are made worse among the most deprived populations by increased inequity between rich and impoverished nations and populations, most especially in areas of conflict and disaster.

General and specific nutritional deficiencies increase vulnerability to infectious diseases, especially in women, infants and children. These infections in turn worsen food and nutrition security. Although improved in some parts of the world, nutritional deficiencies and infectious diseases have worsened in many of the more impoverished regions, nations and communities. Diarrhoeal diseases, HIV/AIDS and tuberculosis are examples of diseases crucially affected by nutritional status.

New epidemics of obesity, diabetes and other chronic diseases including cardiovascular and cerebrovascular diseases, bone disease and cancers of various sites, are also now afflicting middle- and low -income countries, populations and communities. These diseases, all of which are related to nutrition, impose an enormous burden on healthcare systems.

Nutrition science can address these challenges; but can do so successfully only by means of integrated biological, social and environmental approaches. These are also essential if nutrition science is to play its part in addressing the general challenges that now face the human species.

6General principles

All sciences and all organised human activities are and should be guided by general principles. These should enable information and evidence to be translated into relevant, useful, sustainable and beneficial policies and programmes.

The overall principles that should guide nutrition science are ethical in nature. All principles should also be guided by the philosophies of co-responsibility and sustainability, by the life-course and human rights approaches, and by understanding of evolution, history and ecology.

7Definition and purpose

Nutrition science is defined as the study of food systems, foods and drinks, and their nutrients and other constituents; and of their interactions within and between all relevant biological, social and environmental systems.

The purpose of nutrition science is to contribute to a world in which present and future generations fulfil their human potential, live in the best of health, and develop, sustain and enjoy an increasingly diverse human, living and physical environment.

Nutrition science should be the basis for food and nutrition policies. These should be designed to identify, create, conserve and protect rational, sustainable and equitable communal, national and global food systems, in order to sustain the health, well-being and integrity of humankind and also that of the living and physical worlds.

8Conclusion

There remains much work to be done in the biological dimension of nutrition science. Much other important work now has to be carried out also in the social and environmental dimensions: this will require a broad, integrated approach.

This Declaration emphasises that the most relevant and urgent work to be done by professionals working in nutrition science and in food and nutrition policy, is in its three biological, social and environmental dimensions all together.

喜歡這篇文章嗎？立刻分享出去讓更多人知道吧！