营养和营养学专业人员的系统领导:促进向可持续饮食模式的过渡
Tracy Everitt1, Jessica Wegener2, Liesel Carlsson3
1Department of Human Nutrition, J. Bruce Brown Hall, St. Francis Xavier University, Antigonish, Nova Scotia, Canada.
概括
营养和饮食专业人员 (NDPs) 通过在社会生态系统中工作,可以显著影响过渡到健康,可持续的饮食. 他们的实践,特别是在学校和医院等环境中,显示出积极变革的巨大潜力.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 健康的饮食模式对于社会可持续性至关重要.
- 经济和食品环境等社会生态因素影响饮食选择.
- 了解营养和饮食专业人员 (NDP) 在促进可持续饮食方面的作用至关重要.
研究的目的:
- 检查NDPs在支持健康,可持续的饮食模式方面的现有做法.
- 评估NDP在社会生态系统中的社会影响潜力.
主要方法:
- 采用了横截面,混合方法的调查设计.
- 该研究包括来自英国,加拿大,澳大利亚和美国的NDP.
主要成果:
- 国家发展计划在各种社会生态层面开展工作,从个人到政策工作,以促进可持续的饮食.
- 存在重大障碍,包括健康食品的高成本,这往往超出了个人NDP的影响.
- 尽管存在这些障碍,但NDP解决了复杂的可持续性挑战.
结论:
- 国家发展计划具有巨大的潜力,可以推动人们向可持续的饮食模式过渡.
- 最大的影响是在医院和学校等物理环境中观察到的,尤其是在有支持性政策基础设施的地方.
- 系统思维和适应能力是NDPs中高影响力实践的关键品质.
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