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Browne S, Corish C, Nordin S, Carlsson L. Sustainability-informed dietetics education: key messages for educators and national dietetics associations. J Hum Nutr Diet 2024; 37:909-918. [PMID: 38853418 DOI: 10.1111/jhn.13322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Accepted: 05/07/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND Dietetics curricula currently fail to meet the educational needs of the future dietetic workforce to contribute expertise in sustainable, healthy food systems in the settings in which dietitians work. A 'Global Networking Event on Sustainable Food Systems in Nutrition and Dietetics Education' was held in June 2023 with the goals of building relationships among international stakeholders and informing the development of shared curricula. METHODS Plenary lectures, panels and roundtable discussions were held over 2 days, designed to provide the background required to generate informed actions. Topics included recent research from practice and education, competency standards and relevant policy documents, examples from the field, 'big questions' about scope and student perspectives. Key messages were summarised thematically to inform educators and national dietetics associations. RESULTS Fifty-five delegates attended from 11 nations representing education, research, dietetic associations, industry and diverse practice backgrounds. Key priorities identified for educators included co-development of curricular frameworks and pedagogical theory, practical training supports and solutions to limited time and expertise. Key recommendations for national dietetics associations included strategic promotion of sustainable food systems in dietetic roles and practical supports. CONCLUSIONS Outcomes are anticipated to stimulate ongoing discussion, collaboration and actions on sustainable food systems education within the dietetics profession leading to shared curricular models and supports.
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Affiliation(s)
- Sarah Browne
- Health Sciences Centre, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Dublin, Ireland
- Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Clare Corish
- Health Sciences Centre, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Dublin, Ireland
- Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Stacia Nordin
- Never Ending Food Permaculture, Lilongwe, Malawi
- International Confederation, of Dietetic Associations, Sustainable, Food Systems Initiative, Acadia University, Nova Scotia, Canada
| | - Liesel Carlsson
- International Confederation, of Dietetic Associations, Sustainable, Food Systems Initiative, Acadia University, Nova Scotia, Canada
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Davies KP, Gibney ER, Leonard UM, Lindberg L, Woodside JV, Kiely ME, Nugent AP, Arranz E, Conway MC, McCarthy SN, O'Sullivan AM. Developing and testing personalised nutrition feedback for more sustainable healthy diets: the MyPlanetDiet randomised controlled trial protocol. Eur J Nutr 2024:10.1007/s00394-024-03457-0. [PMID: 38970665 DOI: 10.1007/s00394-024-03457-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Accepted: 06/22/2024] [Indexed: 07/08/2024]
Abstract
PURPOSE Agriculture and food production contribute to climate change. There is mounting pressure to transition to diets with less environmental impact while maintaining nutritional adequacy. MyPlanetDiet aimed to reduce diet-related greenhouse gas emissions (GHGE) in a safe, nutritionally adequate, and acceptable manner. This paper describes the trial protocol, development, and testing of personalised nutrition feedback in the MyPlanetDiet randomised controlled trial (RCT). METHODS MyPlanetDiet was a 12-week RCT that provided standardised personalised nutrition feedback to participants based on new sustainable healthy eating guidelines (intervention) or existing healthy eating guidelines (control) using decision trees and corresponding feedback messages. To test the personalised nutrition feedback, we modelled a sample of 20 of the MyPlanetDiet participants baseline diets. Diets were modelled to adhere to control and intervention decision trees and feedback messages. Modelled nutrient intakes and environmental metrics were compared using repeated measure one-way analysis of covariance. RESULTS Intervention diets had significantly lower (p < 0.001) diet-related GHGE per 2500 kilocalories (kcal) (4.7 kg CO2-eq) relative to control (6.6 kg CO2-eq) and baseline (7.1 kg CO2-eq). Modelled control and intervention diets had higher mean daily intakes of macronutrients (carbohydrates, fibre, and protein) and micronutrients (calcium, iron, zinc, and iodine). Modelled control and intervention diets had lower percent energy from fat and saturated fat relative to baseline. CONCLUSIONS Adherence to the MyPlanetDiet personalised nutrition feedback would be expected to lead to better nutrient intakes and reduced diet-related GHGE. The MyPlanetDiet RCT will test the effectiveness and safety of personalised feedback for a more sustainable diet. TRIAL REGISTRATION NUMBER AND DATE OF REGISTRATION Clinical trials registration number: NCT05253547, 23 February 2022.
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Affiliation(s)
- Katie P Davies
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Eileen R Gibney
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Ursula M Leonard
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Leona Lindberg
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Northern Ireland, BT12 6BJ,, Belfast, UK
| | - Jayne V Woodside
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Northern Ireland, BT12 6BJ,, Belfast, UK
| | - Mairead E Kiely
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Anne P Nugent
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5DL, UK
| | - Elena Arranz
- Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Department of Nutrition and Food Science, Complutense University of Madrid (UCM), Madrid, Spain
| | - Marie C Conway
- Department of Agrifood Business and Spatial Analysis, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Sinead N McCarthy
- Department of Agrifood Business and Spatial Analysis, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Aifric M O'Sullivan
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
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Elliott PS, Devine LD, Gibney ER, O'Sullivan AM. What factors influence sustainable and healthy diet consumption? A review and synthesis of literature within the university setting and beyond. Nutr Res 2024; 126:23-45. [PMID: 38613922 DOI: 10.1016/j.nutres.2024.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 04/15/2024]
Abstract
Globally, typical dietary patterns are neither healthy nor sustainable. Recognizing the key role of dietary change in reducing noncommunicable disease risk and addressing environmental degradation, it is crucial to understand how to shift individuals toward a sustainable and healthy diet (SHD). In this literature review, we introduced the concept of a SHD and outlined the dietary behaviors necessary to transition toward SHD consumption; we reviewed the literature on factors that may influence sustainable (and unsustainable) dietary behaviors in adults; and we developed a novel scoring system to rank factors by priority for targeting in future research. Given the significant potential to promote a sustainable and healthy dietary transition on the university campus-where factors that may impact dietary behaviors can be targeted at all levels of influence (i.e., individual, interpersonal, environmental, policy)-we narrowed our focus to this setting throughout. Aided by our novel scoring system, we identified conscious habitual eating, product price, food availability/accessibility, product convenience, self-regulation skills, knowledge of animal ethics/welfare, food promotion, and eating norms as important modifiable factors that may influence university students' dietary behaviors. When scored without consideration for the university population, these factors were also ranked as highest priority, as was modified portion sizes. Our findings offer insight into factors that may warrant attention in future research aimed at promoting SHDs. In particular, the high-priority factors identified from our synthesis of the literature could help guide the development of more personalized dietary behavioral interventions within the university setting and beyond.
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Affiliation(s)
- Patrick S Elliott
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Lauren D Devine
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Eileen R Gibney
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Aifric M O'Sullivan
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
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Roggema R, Krstikj A, Flores B. Spatial Barriers to Transforming toward a Healthy Food System in the Noreste of Mexico. Nutrients 2024; 16:1259. [PMID: 38732506 PMCID: PMC11085837 DOI: 10.3390/nu16091259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/14/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
In the past five decades, global food systems have undergone a notable transition, moving from predominantly rural settings to increasingly urban and industrialized environments, largely driven by processes of globalization and supply chain integration. However, this evolution has not adequately addressed equitable access to nutritious diets and food environments, resulting in adverse health outcomes. This study delves into the spatial and non-spatial barriers that impede the adoption of healthy diets in the Noreste of Mexico, particularly focusing on the challenges associated with accessing and cultivating plant-based foods. Through an examination of suitable areas for urban agriculture and an exploration of the socio-cultural factors influencing the adoption of plant-based diets, the research focuses on interventions aimed at promoting healthier and more sustainable eating practices in Monterrey. The findings of the study reveal significant disparities in food access across the Monterrey metropolitan area, with central urban zones exhibiting superior access to fresh foods compared to suburban and peripheral regions. This inequality disproportionately affects marginalized areas characterized by higher poverty rates, exacerbating issues of food insecurity. Nevertheless, traditional dietary practices could offer promising avenues for creating culturally significant and healthier dietary transitions, even amidst the ongoing process of urbanization.
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Affiliation(s)
- Rob Roggema
- School of Architecture, Art and Design, Campus Monterrey, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Aleksandra Krstikj
- School of Architecture, Art and Design, Campus State of Mexico, Tecnologico de Monterrey, López Mateos 52926, Mexico;
| | - Brianda Flores
- School of Humanities and Education, Campus Monterrey, Tecnologico de Monterrey, Monterrey 64849, Mexico;
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Kürklü NS, Karaçİl Ermumcu MŞ, Suna G, Özyıldırım C, Tel Adigüzel K, Aydın M, Kavalcı A, Bozdağ F, Turgut N. Adherence to the Mediterranean diet is associated with sustainable nutrition and environmental footprints on higher educated individuals. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-11. [PMID: 38254327 DOI: 10.1080/09603123.2024.2308732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Accepted: 01/17/2024] [Indexed: 01/24/2024]
Abstract
INTRODUCTION This study aimed to investigate the relationship between Med-Diet adherence with sustainable nutrition and environmental footprints in academicians. METHODS The study involved 153 academicians aged 23-64 working in a university in Turkey. Data were collected through a questionnaire including socio-demographic characteristics, anthropometric measurements, Mediterranean Diet Adherence Scale (MEDAS) and Sustainable and Healthy Eating Behaviours Scale (SHEBS). Carbon and water footprints were calculated. RESULTS All sub-scales of SHEBS were higher in individuals who adhered to Med-Diet than those who did not (p<0.05). The carbon and water footprints of individuals with high adherence to the Med-Diet were lower than those of no adherence (p<0.05). Each 1-point increase in MEDAS score was associated with a 1-point increase in SHEBS score, a 0.15 CO2 eq/kg and a 0.001 m3/year decrease in the amount of carbon and water footprint of food. CONCLUSION Higher adherence to the Med-Diet was associated with higher sustainable nutrition behaviours, and lower environmental footprints.
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Affiliation(s)
- Nilgün Seremet Kürklü
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | | | - Gülen Suna
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Caner Özyıldırım
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Kübra Tel Adigüzel
- Department of Nutrition and Dietetics, Gülhane Faculty of Health Sciences, University of Health Sciences Türkiye, Ankara, Turkey
| | - Melis Aydın
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Aleyna Kavalcı
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Fatmanur Bozdağ
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Nur Turgut
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
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Carlsson L, Poulia KA, Madden A. Sustainability in dietetics means embracing complexity, contributing and collaborating. J Hum Nutr Diet 2023; 36:2123-2126. [PMID: 37864405 DOI: 10.1111/jhn.13257] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 10/17/2023] [Indexed: 10/22/2023]
Affiliation(s)
- Liesel Carlsson
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Kalliopi-Anna Poulia
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Angela Madden
- Nutrition and Dietetics, University of Hertfordshire, Hatfield, UK
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