加拿大饮食实践中的可持续性
Tracy Everitt1, Liesel Carlsson2, Jessica Wegener3
1Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada.
概括
注册营养师 (RDs) 积极参与可持续食品系统 (SFS). 他们利用现有的技能进行SFS活动,但需要更多的知识,技能和资源来增强他们的影响.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 环境科学 环境科学
背景情况:
- 营养学家 (RDs) 在促进与可持续食品系统 (SFS) 相一致的饮食模式方面发挥着至关重要的作用.
- 了解研发人员如何概念化可持续性和参与SFS对于粮食系统转型至关重要.
- 目前存在关于SFS实践有效性所需的特定技能和支持研发人员的知识差距.
研究的目的:
- 探索加拿大饮食学家对食品系统中可持续性的理解.
- 确定目前由营养学家开展的可持续食品系统 (SFS) 活动.
- 确定在SFS执业的营养学家所需的感知知识,技能和支持.
主要方法:
- 对92名加拿大饮食师的方便样本进行了横截面调查.
- 使用描述性统计数据分析了定量数据.
- 定性响应经过了主题分析,并使用社会生态框架 (SEF) 绘制了实践活动.
主要成果:
- 大多数营养师都使用了共同的SFS定义和框架.
- 报告的SFS活动涵盖了社会生态框架的所有层面.
- 营养学家发现需要基础知识和专业知识,实例,并加强对SFS实践的支持.
结论:
- 加拿大营养师积极参与SFS,利用从其他领域的实践技能.
- 通过资源共享和专业发展,有很大的机会增强SFS的R&D的影响.
- 未来的努力应侧重于整合土著的观点,系统思维和宏观战略,并制定明确的成功指标.
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