提高可持续发展能力:对营养学家和营养专业人员的教育干预措施进行系统审查
Romina Lörzing1, Tina Bartelmeß2
1Institute for Management in Medicine and Health Sciences, Faculty of Law, Business and Economic, University of Bayreuth, Bayreuth, Germany.
概括
营养教育需要更好地整合营养师和营养专业人员的所有可持续发展能力. 将实用,体验式方法与传统讲座相结合,可以改善可持续粮食系统的学习成果.
科学领域:
- 营养教育 营养教育
- 可持续的粮食系统可持续的粮食系统
- 营养学培训 营养学培训
背景情况:
- 营养学家和营养专业人员在促进可持续食品系统方面发挥着至关重要的作用.
- 目前针对这些专业人员的教育干预措施可能无法充分涵盖所有基本的可持续发展能力.
- 需要了解目前如何教授可持续发展,并确定需要改进的领域.
研究的目的:
- 调查可持续性能力在营养学家和营养专业人员的教育干预措施中的整合.
- 检查在这些教育干预中使用的教学方法.
- 评估这些专业人员为支持可持续食品系统做好准备的程度.
主要方法:
- 对四个电子数据库 (PubMed,SCOPUS,Web of Science,ProQuest) 和手动搜索进行了系统审查.
- 包括专注于针对营养学家和营养专业人员的教育干预措施,解决可持续性能力的研究.
- 使用约翰娜·布里格斯研究所工具和混合方法评估工具来评估研究质量,结果以叙事形式综合和表格化.
主要成果:
- 19项研究符合纳入标准,表明对可持续性教育的兴趣日益增长.
- 与人际关系,融合,人际关系和未来思维相关的能力在当前的课程中仍然不足.
- 经常使用基于项目/问题的学习和基于地点的环境教育等实际方法,通常与传统的讲座一起使用.
结论:
- 营养学家和营养专业人员的教育计划需要更全面的方法来整合所有可持续性能力.
- 将实用,体验式的学习方法与传统的讲座相结合,可能会增强对可持续性概念的学习.
- 改善教育对于为专业人士提供向可持续粮食系统过渡的装备至关重要.
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