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dc.contributor.authorLollar, Dianne
dc.contributor.authorHartman, Barbara
dc.contributor.authorO'Neil, Carolyn
dc.contributor.authorRaimondi, Mary Pat
dc.contributor.authorRoberts, Susan
dc.contributor.authorTagtow, Angie
dc.contributor.authorWilkins, Jennifer
dc.contributor.authorDevlin, Cathy
dc.contributor.authorHoller, Harold
dc.contributor.authorHarmon, Alison H.
dc.identifier.citationAmerican Dietetic Association Sustainable Food System Task Force. (Lollar, D., Harmon, A., Hartman, B., O�۪Neil, C., Raimondi, M., Roberts, S., Tagtow, A., Wilkins, J., Devlin, C., & Holler, H.) (2007). 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. Chicago, IL: American Dietetic Association.en_US
dc.descriptionThe American Dietetic Association (ADA) House of Delegates (HOD) conducted a dialogue on October 21, 2005 to identify the role of ADA members in supporting a sustainable food supply that is healthful and safe. It was noted there was a need to increase ADA members’ awareness of sustainable food systems and encourage ADA members to assume leadership roles in the area of sustainable food systems. Following the dialogue, a motion was adopted on November 30, 2005 to appoint a Sustainable Food Systems Task Force. The House of Delegates’ dialogue on a sustainable food supply confirmed the need to define the role of ADA members as it relates to food and nutrition practice, therefore, the Task Force will Develop a Primer to increase member awareness of sustainable food systems practices and emerging roles for food and nutrition professionals in this area of practice. The Primer will utilize the applications identified by the HOD to promote, support and educate food and nutrition professionals about principles of sustainable food systems.en_US
dc.description.abstractTable 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...71en_US
dc.publisherAmerican Dietetic Associationen_US
dc.subjectHealth educationen_US
dc.titleHealthy 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 Professionalsen_US
mus.identifier.categoryHealth & Medical Sciences
mus.relation.collegeCollege of Education, Health & Human Development
mus.relation.departmentHealth & Human Development.en_US
mus.relation.universityMontana State University - Bozemanen_US

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