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dc.contributor.authorPettinger, Clare
dc.date.accessioned2018-06-29T06:21:12Z
dc.date.issued2018-09
dc.identifier.issn1467-3010
dc.identifier.issn1467-3010
dc.identifier.urihttp://hdl.handle.net/10026.1/11783
dc.description.abstract

<jats:title>Abstract</jats:title><jats:p>Increasing demand for food from a growing human population is leading to adverse environmental and health consequences. The emerging topical issue of sustainable eating and diets might offer new opportunities for the training of nutrition professionals. Ongoing research is uncovering synergies between how dietary patterns can meet both health and environmental goals. Yet this area is a challenge for the nutrition professions, as relevant education often involves politically driven, systems leadership‐style thinking, which is drawn from a less familiar evidence base than traditional nutritional sciences. As pressures mount to achieve sustainability agenda goals, new evidence appraisal and educational input are essential to support the potential role of nutrition professionals. This article appraises sustainable eating and diets, as well as considering the value of better education to be embedded more consistently within nutrition curricula and Continued Professional Development (<jats:styled-content style="fixed-case">CPD</jats:styled-content>), to achieve sustainability literacy for nutrition professionals. The importance of stronger advocacy skills and collaborative leadership is also highlighted, as well as the need for more effective high‐level policy involvement. Recommendations for how nutrition professionals can be more effectively equipped for this emerging and dynamic area of professional practice are provided.</jats:p>

dc.format.extent226-237
dc.languageen
dc.language.isoen
dc.publisherWiley
dc.subjectcollaborative leadership for sustainability
dc.subjecteducation for sustainability
dc.subjectnutrition curricula
dc.subjectnutrition professionals
dc.subjectsustainable eating and diets
dc.titleSustainable eating: Opportunities for nutrition professionals
dc.typejournal-article
dc.typeReview
dc.typeJournal
plymouth.author-urlhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000445758900003&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11bb513d99f797142bcfeffcc58ea008
plymouth.issue3
plymouth.volume43
plymouth.publication-statusPublished
plymouth.journalNutrition Bulletin
dc.identifier.doi10.1111/nbu.12335
plymouth.organisational-group/Plymouth
plymouth.organisational-group/Plymouth/Faculty of Health
plymouth.organisational-group/Plymouth/Faculty of Health/School of Health Professions
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA/UoA03 Allied Health Professions, Dentistry, Nursing and Pharmacy
plymouth.organisational-group/Plymouth/Research Groups
plymouth.organisational-group/Plymouth/Research Groups/Institute of Health and Community
plymouth.organisational-group/Plymouth/Users by role
plymouth.organisational-group/Plymouth/Users by role/Academics
dcterms.dateAccepted2018-06-27
dc.rights.embargodate2019-8-10
dc.identifier.eissn1467-3010
dc.rights.embargoperiodNot known
rioxxterms.versionofrecord10.1111/nbu.12335
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserved
rioxxterms.licenseref.startdate2018-09
rioxxterms.typeJournal Article/Review


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