Browsing by Author "Devlin, Cathy"
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Item Healthy Land, Healthy People: Building a Better Understanding of Sustainable Food Systems for Food and Nutrition Professionals: A Primer on Sustainable Food Systems and Emerging Roles for food and Nutrition Professionals(American Dietetic Association, 2007) Lollar, Dianne; Hartman, Barbara; O'Neil, Carolyn; Raimondi, Mary Pat; Roberts, Susan; Tagtow, Angie; Wilkins, Jennifer; Devlin, Cathy; Holler, Harold; Harmon, Alison H.Table of Contents | EXECUTIVE SUMMARY...1 | Sustainable Food System Task Force Charge...1 | Accomplishments of the Task Force...2 | Task Force Members...3 | INTRODUCTION...4 | Sustainable Food Systems for Health—Why Does This Matter?...4 | Guiding Principles of the Task Force...5 | Limitations of the Primer...5 | An Historical Perspective...6 | A Snapshot of the U.S. Food System...6 | References...12 | SECTION I. WHAT ARE SUSTAINABLE FOOD SYSTEMS?...15 | What are Sustainable Food Systems?...16 | Food and Nutrition Professionals Role in Supporting Sustainable Food Systems...18 | References...20 | SECTION II. EDUCATIONAL OPPORTUNITIES FOR FOOD AND NUTRITION PROFESSIONALS WITHIN ADA...21 | SECTION III. OPPORTUNITIES AND EMERGING ROLES FOR FOOD AND NUTRITION PROFESSIONALS TO SUPPORT SUSTAINABLE FOOD SYSTEMS...28 | SECTION IV. OPPORTUNITIES FOR FOOD AND NUTRITION PROFESSIONALS TO INFLUENCE THE FOOD SYSTEM...36 | SECTION V. PARTNERSHIPS AND COLLABORATION...41 | SECTION VI. SUSTAINABLE FOOD SYSTEMS SCENARIOS...58 | Hospitals & Healthcare Systems...58 | Long Term Care Facilities...60 | Academic Institutions...60 | Dietetic Education...61 | Retail Food Service Management...61 | Correctional Facilities...62 | Policies...62 | SECTION VII. GLOSSARY | References...65 | RESOURCES & RECOMMENDED READING...66 | Online Learning...66 | Recommended Reading...66 | PHOTO CREDITS...71