A lack of supporting tools can be a barrier. There are few tools specific to nutrition and dietetic practice. You will find some tools developed for other purposes, but that can be adapted to your practice, in the existing resource database. Our team is also developing some tools for practice that are ready-for-use. We will draw from examples of both so that you can practice finding tools useful to you.
Read (~1 hour)
To help you answer this question, we highlight a few diverse examples from our existing resources for you to look at.
1️⃣ First, pick one of the following resources, or feel free to search and filter the existing resource database to find others you find more relevant.
1 – Teaching Food Systems and Sustainability in Nutrition Education and Dietetic Training: Lessons for Educators – This document is compilation of lesson plans from food, nutrition and dietetic educators at universities and food organizations in the US and Canada.
2 – One Blue Dot: Eating Patterns for Healthy and Sustainable Diets – This web-based toolkit offers a series of downloadable PDF resources outlining healthy eating patterns and sustainable diets in the European context. This includes evidence summaries, infographics, PowerPoint slides and meal swap ideas.
3 – Marine Stewardship Council – The Marine Stewardship Council (MSC) website offers information on the certification process as well as recipes, food guides, educational materials and support for supply chain actors about sustainable seafood in 18 languages.
2️⃣ Second, in response to a demand for short, downloadable, and specific descriptions of “what to do” to get started, our team has also developed a few ideas that you can use in practice. Please take a look one of the following three, or browse the tools for practice to find one more relevant to you.
1 – Making Institutional Foodservices More Healthy & Sustainable – This activity is meant for those in foodservice and administration roles who are interested in menu and policy change. It is relevant to North America, Europe, Australasia and anywhere else with similar institutional food service models.
2 – Great Meals for a Change – This activity, based on fun and playful meal-sharing activities, is meant for those with roles in community, education and research who are interested in education, developing their own knowledge and activating change. It is relevant to any region.
3 – Food Traditions and Cultural Wisdom – This activity is an introductory level suite of discussion-based activities to get community members, fellow professionals, or clients thinking about how their own food traditions and cultural wisdom aligns with sustainability. It is designed for dietetic educators or nutritionists involved in community education and programming.
Reflect (~30 min)
After looking through examples of the existing and summarized tools for practice, please reflect on the following questions.
- Are any of these resources able to support the the ideas and solutions you came up with in LM3 Part 1?
- If yes, keep a list of practical tools that you can use.
- If not, can you find any helpful resources or tools in the existing resource database?
- Did any of the tools for practice spark new ideas for you about how you can creatively approach sustainability in your practice?
- If yes, what ideas were sparked? Create a brainstorm list or idea map and keep it in your files, or on your office wall to remind you. Write down any tools that might be helpful.
Keep Learning
Continue to the next section about sharing ideas for continued learning about how to contribute to sustainable food systems in your practice.
Congratulations on finishing Part 2 of Learning Module 3!
Continue to LM3 Part 3: Can I share ideas and collaborate with others in nutrition and dietetics? (~40 min)
Return to the Learning Modules’ Main Page
This Toolkit is made to be used & shared - feel free!
Please cite the authors of the resources (and the ICDA SFS Toolkit if you can).
Feedback? Questions? Ideas? Contact the ICDA SFS Coordinator:
ICDAsfs.coordinator@acadiau.ca
