Abstract：
BACKGROUND: Dietetics curricula currently fail to meet the educational needs of the future dietetic workforce to contribute expertise in sustainable, healthy food systems in the settings in which dietitians work. A \'Global Networking Event on Sustainable Food Systems in Nutrition and Dietetics Education\' was held in June 2023 with the goals of building relationships among international stakeholders and informing the development of shared curricula.
METHODS: Plenary lectures, panels and roundtable discussions were held over 2 days, designed to provide the background required to generate informed actions. Topics included recent research from practice and education, competency standards and relevant policy documents, examples from the field, \'big questions\' about scope and student perspectives. Key messages were summarised thematically to inform educators and national dietetics associations.
RESULTS: Fifty-five delegates attended from 11 nations representing education, research, dietetic associations, industry and diverse practice backgrounds. Key priorities identified for educators included co-development of curricular frameworks and pedagogical theory, practical training supports and solutions to limited time and expertise. Key recommendations for national dietetics associations included strategic promotion of sustainable food systems in dietetic roles and practical supports.
CONCLUSIONS: Outcomes are anticipated to stimulate ongoing discussion, collaboration and actions on sustainable food systems education within the dietetics profession leading to shared curricular models and supports.
METHODS: Plenary lectures, panels and roundtable discussions were held over 2 days, designed to provide the background required to generate informed actions. Topics included recent research from practice and education, competency standards and relevant policy documents, examples from the field, \'big questions\' about scope and student perspectives. Key messages were summarised thematically to inform educators and national dietetics associations.
RESULTS: Fifty-five delegates attended from 11 nations representing education, research, dietetic associations, industry and diverse practice backgrounds. Key priorities identified for educators included co-development of curricular frameworks and pedagogical theory, practical training supports and solutions to limited time and expertise. Key recommendations for national dietetics associations included strategic promotion of sustainable food systems in dietetic roles and practical supports.
CONCLUSIONS: Outcomes are anticipated to stimulate ongoing discussion, collaboration and actions on sustainable food systems education within the dietetics profession leading to shared curricular models and supports.
摘要：
背景：营养学课程目前无法满足未来饮食劳动力的教育需求，无法在可持续发展方面贡献专业知识，营养师工作环境中的健康食品系统。2023年6月举行了“营养和饮食教育中的可持续粮食系统全球网络活动”，其目标是在国际利益相关者之间建立关系，并为共享课程的开发提供信息。
方法：全体会议讲座，小组讨论和圆桌讨论举行了两天，旨在提供生成知情行动所需的背景。主题包括来自实践和教育的最新研究，能力标准和相关政策文件，来自现场的例子，关于范围和学生观点的“大问题”。按主题总结了关键信息，以告知教育工作者和国家营养学协会。
结果：来自11个国家的55名代表参加了教育，研究,饮食协会，行业和多样化的实践背景。为教育工作者确定的关键优先事项包括共同发展课程框架和教学理论，实践培训支持和解决方案，以有限的时间和专业知识。国家营养学协会的主要建议包括在饮食作用和实际支持中战略促进可持续粮食系统。
结论：预期结果将激发正在进行的讨论，在营养学专业内开展可持续食品系统教育的合作和行动，从而实现共享的课程模式和支持。
方法：全体会议讲座，小组讨论和圆桌讨论举行了两天，旨在提供生成知情行动所需的背景。主题包括来自实践和教育的最新研究，能力标准和相关政策文件，来自现场的例子，关于范围和学生观点的“大问题”。按主题总结了关键信息，以告知教育工作者和国家营养学协会。
结果：来自11个国家的55名代表参加了教育，研究,饮食协会，行业和多样化的实践背景。为教育工作者确定的关键优先事项包括共同发展课程框架和教学理论，实践培训支持和解决方案，以有限的时间和专业知识。国家营养学协会的主要建议包括在饮食作用和实际支持中战略促进可持续粮食系统。
结论：预期结果将激发正在进行的讨论，在营养学专业内开展可持续食品系统教育的合作和行动，从而实现共享的课程模式和支持。
