Barbara Burlingame

Barbara Burlingame

mmádu

ụdịekere	nwanyị
mba o sị	New Zealand
aha enyere	Barbara
aha ezinụlọ ya	Burlingame
ụbọchị ọmụmụ ya	20. century
Ebe ọmụmụ	Boston
ọrụ ọ na-arụ	academic
ụdị ọrụ ya	nutrition, sustainable diet
onye were ọrụ	Massey University, Food and Agriculture Organization
Ọkwá o ji	full professor
ebe agụmakwụkwọ	Massey University, University of California, Davis
ogo mmụta	Doctor of Philosophy
academic thesis	Food composition harmonisation in international nutrition programme management
Ebe obibi	New Zealand

.Barbara A. Burlingame bụ ọkà mmụta sayensị na-edozi ahụ nke ọkachamara na nhazi nri, ụdị dịgasị iche iche maka nri na nri na-edozi ahụ, nri na-adịgide adịgide na usoro nri na-adịgide adịgide, na usoro nri omenala nke ụmụ amaala. Ọ na-etinye aka na mmepe amụma oriri na-edozi ahụ na ọkwa ụwa, ma ugbu a bụ prọfesọ na Mahadum Massey.[1]

.Na 1983, Burlingame natara BSc ya na Mahadum California, Davis na Nutrition Science and Environmental Toxicology, na PhD ya na 1997 site na Mahadum Massey.[1] Site na 1987-1998 ọ rụrụ ọrụ dị ka ọkà mmụta sayensị na-edozi ahụ na onye ndu mmemme na ụlọ ọrụ sayensị gọọmentị New Zealand. Na 1998 ọ malitere ịrụ ọrụ na Food and Agriculture Organisation na Rome, dị ka onye isi ọrụ, onye isi na osote onye nduzi nke oriri na-edozi ahụ site na 2015. Na 2016 ọ laghachiri New Zealand dị ka prọfesọ nke nri na usoro nri na ụlọ akwụkwọ ahụike ọha na eze na Mahadum Massey.

• HLPE (2020). Food Security and Nutrition: Building a Global Narrative Towards 2030. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security. HLPE Report 15. Rome.
• HLPE (2020). Interim Issues Paper on the Impact of COVID-19 on Food Security and Nutrition by the High Level Panel of Experts on Food Security and Nutrition (HLPE).
• Burlingame, B. (2020). Challenges and impacts of poor diets and nutrition. In Biodiversity, Food and Nutrition: A New Agenda for Sustainable Food Systems (Eds. Hunter, Borelli, & Gee). Routledge, UK.
• Burlingame, B. (2020). Sustainability. In Healthy and Sustainable Food Systems (Eds. Lawrence & Friel). Routledge, UK.
• Burlingame, B. & Dernini, S. (2019). Sustainable Diets: Linking Nutrition and Food Systems. CABI, Oxfordshire, UK.
• Berry, E.M., Dernini, S., Burlingame, B., Meybeck, A. and Conforti, P. (2015). Food security and sustainability: can one exist without the other? Public Health Nutrition, 2/2015. doi: 10.1017/S136898001500021X
• Dernini S., Meybeck A., Burlingame B., Gitz V., Lacirignola C., Debs P., Capone R., El Bilali H. (2013). Developing a methodological approach for assessing the sustainability of diets: The Mediterranean Diet as a case study. New Medit 3/2013: 28-36.
• Garnett, T., Appleby, M.C., Balmford, A.,..., Burlingame, B.,...Godfray, H.C.J. (2013). Sustainable intensification in agriculture: Premises and policies. Science, 341 (6141): 33-34.
• Kuhnlein, H., Erasmus, B., Spigelski, D., Burlingame, B. (2013). Indigenous Peoples Food and Wellbeing: Interventions and Policies for Healthy Communities. FAO and CINE, Rome.
• Burlingame, Barbara, and Sandro Dernini (Editors). "Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action". [Food and Agriculture Organization of the United Nations] (FAO, Rome), 2012.
• Burlingame, Barbara, Ruth Charrondiere, and Beatrice Mouille. "Food composition is fundamental to the cross-cutting initiative on biodiversity for food and nutrition." Journal of Food Composition and Analysis 22, no. 5 (2009): 361–365.
• Burlingame, Barbara, Beatrice Mouillé, and Ruth Charrondière. "Nutrients, bioactive non-nutrients and anti-nutrients in potatoes." Journal of Food Composition and Analysis 22, no. 6 (2009): 494–502.
• Toledo, Álvaro, and Barbara Burlingame. "Biodiversity and nutrition: A common path toward global food security and sustainable development." Journal of food composition and analysis 19, no. 6 (2006): 477–483.
• Kennedy, Gina, and Barbara Burlingame. "Analysis of food composition data on rice from a plant genetic resources perspective." Food Chemistry 80, no. 4 (2003): 589–596.