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.
J Hum Nutr Diet. 2024 Aug;37(4):909-918. doi: 10.1111/jhn.13322. Epub 2024 Jun 9.
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.
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.
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.
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.
目前的营养学课程未能满足未来营养工作者在营养师工作环境中为可持续、健康的食品系统做出专业贡献的教育需求。2023 年 6 月举行了一场“营养和营养学教育中可持续食品系统全球网络活动”，其目标是在国际利益相关者之间建立关系，并为共同课程的开发提供信息。
在为期两天的会议中，举办了全体演讲、小组讨论和圆桌讨论，旨在提供生成知情行动所需的背景信息。主题包括来自实践和教育的最新研究、能力标准和相关政策文件、实地案例、关于范围和学生视角的“大问题”。主题信息总结以告知教育工作者和国家营养师协会。
来自 11 个国家的 55 名代表出席了会议，他们代表着教育、研究、营养师协会、行业和不同的实践背景。教育工作者确定的重点优先事项包括共同制定课程框架和教学理论、实践培训支持以及解决时间和专业知识有限的问题。国家营养师协会的主要建议包括在营养师角色中战略性地促进可持续食品系统以及提供实际支持。
预期结果将激发营养专业领域内关于可持续食品系统教育的持续讨论、合作和行动，从而实现共同的课程模式和支持。
