Student Member Price: $10.00
Can you save the planet with your fork? Health professionals, businesses, policymakers, and the public are increasingly looking to dietary choices as a strategy for improving the sustainability of food systems. But how do researchers actually assess the sustainability of dietary patterns (including the environmental, economic, societal, and health dimensions of sustainability), what is the state of this emerging research area, and what evidence gaps remain? These questions are particularly important in a changing landscape where food decisions are driven by not only nutrition, but also by affordability, cultural appropriateness, and perceptions of environmental impact. In this session, panelists will share the results of a scoping review on the sustainability of dietary patterns performed as part of the Academy of Nutrition and Dietetics Evidence Analysis Library (EAL). In addition to an in-depth look at research methods in this area, you will learn about the broader implications of how evidence translates into practice— what are the implications for stakeholders such as policymakers or dietitians making menu planning or food procurement decisions?
CPE Level: Level 2 (intermediate knowledge/experience)
- 1.8.2 Demonstrates an awareness of the impact of sustainability on the health and well-being of individuals and populations.
- 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
- 6.2.5 Applies research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.
- Describe the state of an emerging research area, including the typical methods used to assess the sustainability of dietary patterns, characteristics that strengthen the rigor of studies in this area, and remaining evidence gaps.
- Discuss the broader implications of a scoping review in this area: what steps will be needed to more comprehensively assess the evidence, and how can we translate findings to stakeholders such as policymakers or dietitians making menu planning or food procurement decisions.
- Identify opportunities to leverage nutrition and dietetics expertise as part of multi-sectoral and multi-disciplinary teams advancing sustainable food systems.
- Jinan Banna
- Marie Spiker
- Sharon Kirkpatrick
- Tim Griffin