Development and Implementation of a Sustainable, Resilient, and Healthy Food and Water Systems Curriculum for Dietetic Interns

Quebec Nurses’ Perceptions of the Integration of Sustainable Diet Promotion Into Clinical Appointments: A Qualitative Study

“…According to our literature review, no studies promoting sustainable diet in nursing care have been published. Nevertheless, a number of programs promoting sustainable diet have been implemented in the cafeterias in health care settings (Kinney, 2010;Liquori et al, 1998;Päivärinta et al, 2020;Ranke et al, 2015;Strotmann et al, 2017) and in nutritionists' training programs and practices (Hege et al, 2021;Knoblock-Hahn & Medrow, 2020). These sustainable diet initiatives in health care settings were facilitated by grassroots movement of motivated employees, policies, managers' support, a step-by-step approach, and training and support (Liquori et al; Ranke et al; Strotmann et al).…”

“…These studies' authors also perceived the need to develop implementation and evaluation tools on efforts to promote sustainable diet in clinical settings (Liquori et al; Ranke et al; Strotmann et al). Other initiatives promoting sustainable diet in community settings found that multi-component approaches that simultaneously influenced knowledge, skills, social norms and habit formation yielded better results for large-scale change (Hege et al;Jones et al, 2012;Knoblock-Hahn & Medrow;Liquori et al). Regarding the impacts of initiatives promoting sustainable diet in food services within healthcare establishments, studies reported an increase in consumer satisfaction with food quality (Kinney; Liquori et al; Ranke et al; Strotmann et al), staff knowledge and collective involvement in the promotion of sustainable diet (Hege et al; Kinney; Knoblock-Hahn & Medrow; Liquori et al; Ranke et al; Strotmann et al).…”

“…Lastly, the academic literature reveals, among other things, the need to provide specific guidelines on integrating sustainable diet promotion into clinical practices, to include these guidelines in academic curricula and training and to provide financial support and time for partnerships and implementing innovations in clinical settings (Hege et al, 2021;Knoblock-Hahn & Medrow, 2020). At this time, very little information is available on specific ways nurses could integrate sustainable diet promotion into their practice or on nurses' perceptions of the best ways to do so.…”

Cultivating Sustainable, Resilient, and Healthy Food and Water Systems: A Nutrition-Focused Framework for Action

“…New resources from the Foundation's Future of Food initiative include a food insecurity and food banking curriculum 44 and a sustainable, resilient, and healthy food and water systems curriculum. 45 Whether using these curricula or incorporating sustainable food and water systems into dietetics education in other ways, preceptors must feel equipped to supervise student learning in this area, which can pose a challenge if familiarity with sustainable food systems is not widespread among current practitioners. Hence, there is a need to provide education and training on sustainable food and water systems throughout the career trajectory, from dietetics interns and students to preceptors and practitioners.…”

Integration of a Sustainable Food Systems Curriculum in Nutrition and Dietetics Education: Assessment from the First Year of Implementation

“…Over three rounds of piloting in 2017 and 2018, eight sites each pilot tested 1 to 3 activities, providing feedback that was used to revise and finalize the activities. 10 The SFS Curriculum was released to the public by the Academy Foundation in 2018 and consists of 13 activities encompassing seven sectors of the food system. The activities can be integrated into dietetics education programs as a program concentration, as one or more rotations, or as individual stand-alone activities (eg, a program could have all or a subset of learners complete the Consumer Food Waste activity).…”