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Sustainable Food Systems and Diets in Dietetic Training Standards: An International Content Analysis
Journal article   Open access   Peer reviewed

Sustainable Food Systems and Diets in Dietetic Training Standards: An International Content Analysis

Madalyn Higgins, Heather Strother, Sarah Burkhart, Liesel Carlsson, Nanna Meyer, Marie Spiker and Jessica Wegener
Journal of Human Nutrition and Dietetics, Vol.36(3), pp.957-966
2023
DOI: https://doi.org/10.1111/jhn.13122
PMID: 36458377
url
https://doi.org/10.1111/jhn.13122View
Published Version

Abstract

content analysis dietetic competency standards dietetic training sustainable diets sustainable food systems
Background: Low professional confidence and perceived competence create tangible barriers to integrating sustainable food systems and diets into dietetic practice. One opportunity to facilitate more systemic integration into dietetic education and training is to include these concepts in professional standards. To better understand the barrier of low professional confidence and perceived competence for engagement with Sustainable Food Systems (SFS) related practice, the purpose of this research was to investigate dietetic training standards for Sustainable Food Systems (SFS) content and to highlight opportunities for growth within the profession. Questions posed by this research explore: 1) how, if at all, are sustainable food systems and diets articulated in dietetic training standards, and 2) to what level of cognitive complexity? Methods: A content analysis was conducted of dietetic training standards documents between April 15 and September 15, 2021. Search terms included “sustain*” or “sustainable”, “food systems” and/or “diets.” Extracted data with applicable SFS content was analyzed for level of cognitive complexity requirements. Results: Of 47 National Dietetics Associations, researchers obtained 23 dietetic training standards documents, of which 16 included SFS related content. The majority of documents used broad descriptors of the concepts, with little granularity, and at a lower level of cognitive complexity. Conclusions: Adoption of more robust frameworks for sustainability with specific learning outcomes that can be adapted to regional contexts would strengthen higher education curricula, and thus, the profession's ability to contribute more meaningfully to SFS and diets.

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83 Record Views
19 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Collaboration types
Domestic collaboration
International collaboration
Web Of Science research areas
Nutrition & Dietetics

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#2 Zero Hunger
#3 Good Health and Well-Being
#12 Responsible Consumption & Production
#13 Climate Action
#15 Life on Land

Source: SDGs from InCites

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