Resources for Dietetic Educators

Teaching Food Systems and Sustainability in Nutrition Education and Dietetic Training:  Lessons for Educators is a compilation of lessons from more than 30 food, nutrition, and dietetics educators at universities and food organizations in the United States and Canada.  It is intended to provide guidance to educators who teach university level courses in food, nutrition, and dietetics; mentor dietetic interns; or supervise service learning and projects by student organizations, including the teaching of lessons to K-12 audiences.  Lessons provide background information, learning objectives, and detailed procedures, along with suggestions for adaptations and extensions where appropriate.  In survey research conducted by HEN members, participants agreed that educators of future nutrition and dietetic practitioners have a professional obligation to teach their students about sustainability issues.  The majority also agreed that sustainability should be an important consideration for American consumers when making food choices and were interested in learning how to incorporate information about food systems and sustainability into their pedagogy.  Only about half of educators felt confident in their own understanding, and less than half felt confident in teaching topics related to the sustainability of the food system.  A strong majority agree that if the Academy of Nutrition and Dietetics provided resources, they would consider using them.  This compilation of Lessons for Educators is an effort towards satisfying the need for teaching resources.