Sustainability Attitudes and Behaviors of Undergraduate Nutrition and Dietetics Students at the University of Delaware

Russel, Saklayen; Schwenk, B.A.B.; Wiens, Kelly S.

doi:10.1016/j.jand.2021.06.180

Cited by 1 publication

(3 citation statements)

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“…Given that many of the students are likely to find employment in different sectors of the food system, food sustainability should be discussed during their training in a more holistic, transdisciplinary, and intersectoral way. To adequately address food sustainability in university curricula, the teaching staff also require continuous training [22,23]. Additionally, building more synergies with social science disciplines would allow students to incorporate a more complex view of diet and sustainability.…”

Section: Discussionmentioning

confidence: 99%

“…One of the multiple motivations for vegetarianism is the impact food has on the environment [68]. Russel et al (2021) [23] described vegetarianism as having a positive influence on sustainability attitudes and behaviors, including a preference for foods grown with sustainable agricultural practices. In a study of dietitians, those who were vegetarian were more likely to be involved in activities that promote climate change mitigation [16].…”

Section: Social Perceptions According To Gendermentioning

confidence: 99%

“…In Spain, the perceptions of sustainability among these groups have been little explored. Understanding social perceptions among food science professionals or college students is fundamental to improve their academic training, promote a more critical perspective of the food system, and ultimately promote sustainability [21][22][23]. In this context, the aim of this study was to analyze the perceptions of food and food sustainability among college students of Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) in Barcelona (Spain).…”

Section: Introductionmentioning

confidence: 99%

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Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Gaspar

Soar

Aguilera

et al. 2023

Foods

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The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among food science professionals and college students are under-researched, particularly in Spain. The aim of this study was therefore to analyze perceptions related to food and to food sustainability in a sample of Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) students in Barcelona (Spain). An exploratory and descriptive cross-sectional study was carried out using qualitative and quantitative methodology and convenience sampling. Two focus groups and an online questionnaire were conducted (300 participants completed the survey, 151 from HND and 149 from FST). Although the students expressed concern about food sustainability, their dietary choices were primarily associated with or influenced by taste/pleasure and health/nutrition. The issue of sustainability seemed more internalized by women than men, whereas the generalized conception of a sustainable diet was essentially based on environmental aspects, with socioeconomic dimensions largely overlooked. The concept of sustainability should be promoted among food science students in all its multidimensionality, and actions need to be implemented that bring sustainability closer to students’ social practices, which should be incorporated into all university education and that is taught by professors duly trained in the subject.

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Section: Discussionmentioning

confidence: 99%

Section: Social Perceptions According To Gendermentioning

confidence: 99%