Sustainability: Nutrition and Dietetic Students’ Perceptions

Burkhart, Sarah; Verdonck, Michèle; Ashford, Theresa; Maher, Judith

doi:10.3390/su12031072

Cited by 23 publications

(38 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…While there is increasing motivation and intention among young adults to act more sustainably, it must be recognized that university student's experiences are diverse, and the key demographic and educational characteristics of Australian university students who perceive sustainable food choices as important remains unknown. One Australian study has identified that most of the undergraduate students studying nutrition and dietetics surveyed reported that sustainable foods were important to them [19]. However, university students are clearly not a homogeneous group, and the perceptions of the importance of sustainable foods in Australian university students across a wider number of disciplines would build on this knowledge.…”

Section: University Students Perceptions Of Sustainable Foodsmentioning

confidence: 99%

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

et al. 2021

View full text Add to dashboard Cite

Although there has been considerable research on consumers’ opinions about sustainable foods and purchasing behaviors, the experience of university students remains unclear. This study aims to characterize university students’ perceptions of the importance of sustainable foods and determine the relationship between perceptions and the frequency of purchasing sustainable foods. In a non-random sample of university students, a cross-sectional, online survey determined students’ perceptions of the importance of locally grown food and sustainable foods, and the self-reported frequency of purchasing sustainable foods. Multivariate binary logistic regression was conducted. Survey respondents (n = 1858; 71% female; 80% domestic enrolled; 43% aged 18–24 y; 38% food insecure) perceived locally grown food (77%) and sustainable food (84%) as important, and 68% reported buying sustainable foods frequently. Students who purchased sustainable foods frequently were more likely to be female, older and food insecure, and also were significantly more likely to perceive sustainable foods as important (OR: 7.317; 95%-CI: 5.538–9.667; SE: 0.142; p < 0.001). Our results demonstrate that university students perceive sustainable foods as important and a relationship between perceptions and actions for purchasing sustainable foods is evident. Our results should inform the development of strategies within universities aligned with the United Nations Sustainable Development Goals, including improving access to locally grown and sustainable foods on campus to reflect student preferences, particularly for food insecure students.

show abstract

Section: University Students Perceptions Of Sustainable Foodsmentioning

confidence: 99%

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

et al. 2021

View full text Add to dashboard Cite

show abstract

“…In addition to needing greater incorporation of environmental sustainability into curricula for undergraduate and postgraduate nutrition/dietetics courses, increases in nutrition and dietetics students' knowledge, skills, and self-efficacy to implement such practices are also required [46,47]. In 2020, Burkhart et al [46] found that students had varying levels of familiarity with sustainability-related concepts around economic resilience, environmental integrity, social development, and cross-cutting issues. Most (82%) students thought sustainability was very important in general, with almost two-thirds (63%) recognizing sustainability was specifically important for professional practice [46].…”

Section: Resultsmentioning

confidence: 99%

“…In 2020, Burkhart et al [46] found that students had varying levels of familiarity with sustainability-related concepts around economic resilience, environmental integrity, social development, and cross-cutting issues. Most (82%) students thought sustainability was very important in general, with almost two-thirds (63%) recognizing sustainability was specifically important for professional practice [46]. Early and mid-career nutrition/dietetics professionals who are working in and managing food procurement and foodservice roles require upskilling and bolstered confidence to implement state-of-science practices to ensure Australia's health services and aged care facilities adopt recommended actions.…”

Section: Resultsmentioning

confidence: 99%

Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

2021

View full text Add to dashboard Cite

Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors.

show abstract

“…Several authors have recognized that, when sustainability is mentioned, people generally refer exclusively to the environmental dimension [11][12][13][14], especially due to the influence of the media on issues related to the environment [11], while the social and economic dimensions are relegated in many cases [11,12,15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, to promote sustainable development and sustainability, decision-makers, policymakers, and the scientific and educational communities should act with a broader vision, encompassing all dimensions of sustainability, and develop creative, ethical, trained, and competent thinkers [11] who will improve living conditions for all citizens.…”

Section: Introductionmentioning

confidence: 99%

What Does Sustainability Mean? Perceptions of Future Professionals across Disciplines

2022

View full text Add to dashboard Cite

Given the negative externalities of the traditional productive system, sustainable development has become a productive alternative that attempts to improve the quality of life of present and future generations. The aim of this research was to understand the degree of perception and knowledge of sustainability of university students attending different courses, who represent future Argentinian professionals. A survey was conducted on a representative sample of those enrolled in the faculties of Agricultural, Economic, and Social Sciences of the National University of Lomas de Zamora, Buenos Aires. The results showed that, in terms of awareness, the environmental dimension of sustainability stands out above the others. Sustainability involves preserving natural resources, favoring biodiversity, reducing environmental risks, and finding a balance between the development of humanity and care for the environment. Only 10% of the respondents identified the three sustainability dimensions contemporaneously, and most of these individuals were not informed through university courses. No substantial differences were found in the knowledge of sustainability among students of different faculties. Universities, as trainers of professionals and leaders, should further develop the subject in their curricula, to improve knowledge of sustainability, so that graduates can better face future professional challenges. Similarly, students should strive to know about sustainability and its components to defend and improve it in all areas of work.

show abstract

Sustainability: Nutrition and Dietetic Students’ Perceptions

Cited by 23 publications

References 13 publications

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

What Does Sustainability Mean? Perceptions of Future Professionals across Disciplines

Contact Info

Product

Resources

About