Browsing by Author "Tagtow, Angie"

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Healthy Land, Healthy Food & Healthy Eaters: Dietitians Cultivating Sustainable Food Systems
(American Dietetic Association, 2009) Tagtow, Angie; Harmon, Alison H.
The purpose of this document is to provide essential tools to dietetic professionals for navigating the food system. These tools include: • Theoretical models that connect natural resources to food production and health. • A critical thinking checklist that aids in determining the viability and stability of food production practices in relation to the impact on the environment and the feasibility of fulﬁlling the food and nutrition needs of current and future generations. • Strategies for incorporating food system sustainability activities into personal and professional practice.
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