可持续性知情的饮食教育:教育工作者和国家饮食学协会的关键信息
Sarah Browne1,2, Clare Corish1,2, Stacia Nordin3,4
1Health Sciences Centre, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Dublin, Ireland.
概括
营养学教育需要更新,以包括可持续的食品系统. 一个全球性活动促进了合作,开发了共同的课程,解决了健康食品系统未来营养师的劳动力需求.
科学领域:
- 营养和营养学教育教育教育教育
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 目前的饮食学课程不足以为专业人士提供可持续,健康的食品系统的准备.
- 一个全球性活动召集了利益相关者,以解决教育差距并促进课程开发.
研究的目的:
- 在营养和饮食教育的利益相关者之间建立国际关系.
- 为开发共同的课程提供信息,专注于可持续的食品系统.
主要方法:
- 为期两天的全球网络活动包括全体讲座,小组讨论和圆桌会议.
- 讨论涉及研究,能力标准,政策,实例和学生观点.
主要成果:
- 来自11个国家的55名代表参加了会议,代表了各种各样的行业.
- 教师优先考虑共同开发课程和实践培训;协会建议在饮食学中促进可持续的食品系统.
结论:
- 该活动旨在刺激持续的对话和行动,促进可持续食品系统教育.
- 预期的结果包括共享的课程模式和加强对营养学家的专业支持.
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