European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training

Introduction: How food systems are currently provisioning food to the population is a matter of debate worldwide. Food systems, driven by widespread and increasing adherence to a westernized dietary pattern, are failing to meet people’s basic needs and are draining natural resources. There is a push...

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Autores: Muñoz-Martínez, Júlia, Carrillo Álvarez, Elena, Janiszewska, Katarzyna
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.14342/4057
Acceso en línea:http://hdl.handle.net/20.500.14342/4057
https://doi.org/10.3389/fnut.2023.1129052
Access Level:acceso abierto
Palabra clave:Sistemes alimentaris
Dietes sostenibles
Dietistes
Dieta planetària
Desenvolipament sostenible
Europa
613
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spelling European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and trainingMuñoz-Martínez, JúliaCarrillo Álvarez, ElenaJaniszewska, KatarzynaSistemes alimentarisDietes sosteniblesDietistesDieta planetàriaDesenvolipament sostenibleEuropa613Introduction: How food systems are currently provisioning food to the population is a matter of debate worldwide. Food systems, driven by widespread and increasing adherence to a westernized dietary pattern, are failing to meet people’s basic needs and are draining natural resources. There is a push to make food systems more healthy, fair, and sustainable. To this end, action from all players is needed to meet the international agenda. In this regard, dietitians play a crucial role, as they can provide advice and promote actions that foster the adoption of more sustainable dietary patterns (SDP) as well as the promotion of sustainable food systems. As an emerging requirement in their training, it is crucial to know what dietitians know about SDP as well as their attitudes and current practices in this field in order to strengthen their competences and be key agents for the green transition. For this reason, the aim of the present study is to explore the knowledge, attitudes, practices, and training (KAPT) of European dietitians on SDP by administering an online survey. Methods: Cross-sectional survey administered between April-August 2021 to dietitians based in the European countries with National Dietetic Associations or Education Associate Members affiliated to the European Federation of Associations of Dietitians (EFAD). Results were analyzed based on European region of professional practice (Northern/Southern/Western/South-East Europe), area of expertise and years of experience. Results: Responses from 2211 dietitians from 25 countries were received, although the analysis was based on those that responded at least 90% of the survey (n=208). European dietitians are lacking training on SDP but are willing to learn more about it. Most dietitians perceive themselves as able to define an SDP, although aspects concerning social and economic sustainability were underestimated. Dietitians concur that barriers exist to the promotion of SDP, such as the lack of updated national foodbased dietary guidelines and the absence of support from peers and managers. The country of professional activity seemed to be key to influencing dietitians’ KAPT. Discussion: These results emphasize the need to strengthen European dietitians’ training in SDP and increase public/private commitment to consider dietitians as key professionals for the transition towards SDP.info:eu-repo/semantics/publishedVersionFrontiersUniversitat Ramon Llull. Facultat de Ciències de la Salut BlanquernaGrup de Recerca Global Research on Wellbeing - GRoWUniversitat Ramon Llull. Facultat de Psicologia, Ciències de l’Educació i de l’Esport Blanquerna2023info:eu-repo/semantics/article14 p.http://hdl.handle.net/20.500.14342/4057https://doi.org/10.3389/fnut.2023.1129052reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésFrontiers in Nutrition, 2023, 10:1129052© L'autor/aAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.14342/40572026-05-29T05:05:01Z
dc.title.none.fl_str_mv European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
title European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
spellingShingle European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
Muñoz-Martínez, Júlia
Sistemes alimentaris
Dietes sostenibles
Dietistes
Dieta planetària
Desenvolipament sostenible
Europa
613
title_short European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
title_full European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
title_fullStr European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
title_full_unstemmed European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
title_sort European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
dc.creator.none.fl_str_mv Muñoz-Martínez, Júlia
Carrillo Álvarez, Elena
Janiszewska, Katarzyna
author Muñoz-Martínez, Júlia
author_facet Muñoz-Martínez, Júlia
Carrillo Álvarez, Elena
Janiszewska, Katarzyna
author_role author
author2 Carrillo Álvarez, Elena
Janiszewska, Katarzyna
author2_role author
author
dc.contributor.none.fl_str_mv Universitat Ramon Llull. Facultat de Ciències de la Salut Blanquerna
Grup de Recerca Global Research on Wellbeing - GRoW
Universitat Ramon Llull. Facultat de Psicologia, Ciències de l’Educació i de l’Esport Blanquerna
dc.subject.none.fl_str_mv Sistemes alimentaris
Dietes sostenibles
Dietistes
Dieta planetària
Desenvolipament sostenible
Europa
613
topic Sistemes alimentaris
Dietes sostenibles
Dietistes
Dieta planetària
Desenvolipament sostenible
Europa
613
description Introduction: How food systems are currently provisioning food to the population is a matter of debate worldwide. Food systems, driven by widespread and increasing adherence to a westernized dietary pattern, are failing to meet people’s basic needs and are draining natural resources. There is a push to make food systems more healthy, fair, and sustainable. To this end, action from all players is needed to meet the international agenda. In this regard, dietitians play a crucial role, as they can provide advice and promote actions that foster the adoption of more sustainable dietary patterns (SDP) as well as the promotion of sustainable food systems. As an emerging requirement in their training, it is crucial to know what dietitians know about SDP as well as their attitudes and current practices in this field in order to strengthen their competences and be key agents for the green transition. For this reason, the aim of the present study is to explore the knowledge, attitudes, practices, and training (KAPT) of European dietitians on SDP by administering an online survey. Methods: Cross-sectional survey administered between April-August 2021 to dietitians based in the European countries with National Dietetic Associations or Education Associate Members affiliated to the European Federation of Associations of Dietitians (EFAD). Results were analyzed based on European region of professional practice (Northern/Southern/Western/South-East Europe), area of expertise and years of experience. Results: Responses from 2211 dietitians from 25 countries were received, although the analysis was based on those that responded at least 90% of the survey (n=208). European dietitians are lacking training on SDP but are willing to learn more about it. Most dietitians perceive themselves as able to define an SDP, although aspects concerning social and economic sustainability were underestimated. Dietitians concur that barriers exist to the promotion of SDP, such as the lack of updated national foodbased dietary guidelines and the absence of support from peers and managers. The country of professional activity seemed to be key to influencing dietitians’ KAPT. Discussion: These results emphasize the need to strengthen European dietitians’ training in SDP and increase public/private commitment to consider dietitians as key professionals for the transition towards SDP.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.14342/4057
https://doi.org/10.3389/fnut.2023.1129052
url http://hdl.handle.net/20.500.14342/4057
https://doi.org/10.3389/fnut.2023.1129052
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Frontiers in Nutrition, 2023, 10:1129052
dc.rights.none.fl_str_mv © L'autor/a
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © L'autor/a
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 14 p.
dc.publisher.none.fl_str_mv Frontiers
publisher.none.fl_str_mv Frontiers
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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