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

Hege, Adam; Giddens, Janice; Bergquist, E.; Stadler, Diane D.; Campbell, Christina; Cummings, Joanna; Goetze, Anne; Steinmetz, Jasia; Combs, Elizabeth; Schwartz, Aaron; Prange, Nancy; Brown, Katie; Sauer, Kevin; Spiker, Marie L.

doi:10.1016/j.jand.2021.02.001

Cited by 5 publications

(8 citation statements)

References 9 publications

(9 reference statements)

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“…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).…”

Section: Figurementioning

confidence: 99%

“…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).…”

Section: Figurementioning

confidence: 99%

“…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.…”

Section: Figurementioning

confidence: 99%

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

Larente-Marcotte

Guillaumie²,

Diallo³

2022

Science of Nursing and Health Practices

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Introduction: A sustainable diet is a diet that is respectful of ecosystems, culturally acceptable, accessible and healthy. It is considered as a promising avenue for optimizing health and reducing the impacts of food on the environment. Several nursing associations have demonstrated a growing concern for nurses’ involvement in environmental and climate change issues, including in promoting sustainable diet. However, the literature reveals a lack of data on why and how nurses could address sustainable diet in their clinical practice. Objective: The aim of this study was to explore clinical nurses’ perceptions of their role in the promotion of sustainable diet. Methods: A descriptive qualitative study was conducted based on 6 focus groups involving 20 nurses from 7 regions of the province of Quebec, Canada. Computer-assisted thematic analysis was conducted on verbatim transcripts. Results: The discussions revealed 3 major themes. First, some dimensions of sustainable eating are already implicitly addressed and nurses were theoretically open to make further. However, it was difficult to see how nurses could translate this interest into concrete action due to a lack of time and their other clinical priorities. Lastly, in order to do this, nurses need support from health organizations as well as clear guidelines, training and tools. Discussion and conclusion: Despite experts’ recommendations, many barriers and inadequacies between experts’ recommendations and nurses’ reality prevent the implementation of concrete initiatives toward the promotion of sustainable diet among nurses. Nurses are invited to get involved and contribute to the promotion of sustainable diet with a “bottom-up” approach.

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Section: Figurementioning

confidence: 99%

Section: Figurementioning

confidence: 99%

Section: Figurementioning

confidence: 99%

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

Larente-Marcotte

Guillaumie²,

Diallo³

2022

Science of Nursing and Health Practices

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“…12 Since 2010, researchers have identified the need for practical training on SFS, [12][13][14] and, although not a requirement, in 2018 the U.S. Academy of Nutrition and Dietetics released the Sustainable, Resilient, and Healthy Food and Water Systems Curriculum for Dietetic Interns. 15 These are complemented by voluntary Standards of Professional Practice (SOPPs) that describe competent, proficient and expert levels of dietetics practice related to SFS. 16 Because sustainability and food systems are issues of international concern, and there are global calls for collaborative action, [17][18][19] in this research we examined the international landscape to explore the standards against which professional competence is held to account.…”

Section: Introductionmentioning

confidence: 99%

“…In 2001, the American Dietetic Association (now known as the Academy of Nutrition and Dietetics) revised a position paper on the dietitian's role in natural resource conservation and waste management, stating, ‘It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural resources, minimize waste, and have the least adverse effect on the health of human beings, animals, plant life and the environment’ 12 . Since 2010, researchers have identified the need for practical training on SFS, 12–14 and, although not a requirement, in 2018 the U.S. Academy of Nutrition and Dietetics released the Sustainable, Resilient, and Healthy Food and Water Systems Curriculum for Dietetic Interns 15 . These are complemented by voluntary Standards of Professional Practice (SOPPs) that describe competent, proficient and expert levels of dietetics practice related to SFS 16 …”

Section: Introductionmentioning

confidence: 99%

Sustainable food systems and diets in dietetic training standards: an international content analysis

Higgins

Strother

Burkhart

et al. 2022

J Human Nutrition Diet

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Background Low professional confidence and perceived competence create tangible barriers to integrating sustainable food systems (SFS) and diets into dietetic practice. One opportunity to facilitate more systemic integration into dietetic education and training is to include these concepts in professional standards. To better understand the barrier of low professional confidence and perceived competence for engagement with SFS‐related practice, the purpose of this research was to investigate dietetic training standards for SFS content and to highlight opportunities for growth within the profession. Questions posed by this research are: (1) how, if at all, are SFS and diets articulated in dietetic training standards, and (2) to what level of cognitive complexity? Methods A content analysis of dietetic training standards documents was conducted between 15 April and 15 September 2021. Search terms included ‘sustain*’ or ‘sustainable’, ‘food systems’ and/or ‘diets’. Extracted data with applicable SFS content were analysed for level of cognitive complexity requirements. Results Of 47 National Dietetics Associations, researchers obtained 23 dietetic training standards documents, of which 16 included SFS‐related content. The majority of documents used broad descriptors of the concepts, with little granularity and at a lower level of cognitive complexity. Conclusions Adoption of more robust frameworks for sustainability with specific learning outcomes that can be adapted to regional contexts would strengthen higher education curricula and thus the profession's ability to contribute more meaningfully to SFSs and diets.

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Systems Thinking and Sustainable Food Systems in Dietetics Education: A Survey of Directors

Bergquist,

Buckingham-Schutt,

Campbell

et al. 2024

Journal of the Academy of Nutrition and Dietetics

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

Cited by 5 publications

References 9 publications

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

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

Sustainable food systems and diets in dietetic training standards: an international content analysis

Systems Thinking and Sustainable Food Systems in Dietetics Education: A Survey of Directors

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