加拿大饮食实践中的可持续性概念化:一个范围审查
Tracy Everitt1, Liesel Carlsson2, Brittany Yantha1
1Department of Human Nutrition, St Francis Xavier University, Antigonish, NS, Canada.
概括
加拿大的注册营养师 (RDs) 广泛地定义了可持续性,但实践往往侧重于有限的维度. 需要进一步培训和更新标准,才能充分将可持续的食品系统纳入饮食实践.
科学领域:
- 营养学 营养学 营养学
- 可持续的粮食系统可持续的粮食系统
- 公共卫生 营养 公共卫生 营养
背景情况:
- 注册营养师 (RDs) 被认为是推动可持续食品系统和饮食的关键专业人员.
- 本研究探讨了加拿大的研发人员如何对可持续发展进行概念化,并在已发表的文献中确定了相关实践.
研究的目的:
- 审查和综合有关加拿大注册营养师如何定义可持续性的文献.
- 根据已发表的研究记录,识别和分类研发人员在可持续食品系统方面开展的实际活动.
主要方法:
- 使用多个数据库 (CINAHL,ACASP,PubMed,ENVCOM) 和灰色文献进行了全面的范围审查.
- 应用了定性主题编码来分析定义和报告的做法.
- 报告是在PRISMA扩展后进行的,用于范围审查.
主要成果:
- 该审查确定了10个独特的可持续性定义,其中"可持续饮食"是最常见的,包括环境,社会,经济和健康方面的维度.
- 虽然定义是多维的,但当前的实践活动往往集中在一到两个维度上.
- 确定的主要实践领域包括食品和营养专业知识,管理和领导力,食品供应和人口健康促进,在专业精神和道德以及营养护理方面存在差距.
结论:
- 对营养学家来说,缺乏一个单一的,普遍适用的可持续性定义;上下文适应是有益的.
- 增强的系统思维技能对于研发人员来说至关重要,以应对复杂性并减轻可持续实践中的权衡.
- 专业能力标准,课程和实践指南需要更新,以涵盖可持续饮食活动的全部范围.
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