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Sustainability: Nutrition and Dietetic Students’ Perceptions

Author

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  • Sarah Burkhart

    (School of Health and Sport Sciences, University of the Sunshine Coast, Maroochydore DC, Queensland 4557, Australia)

  • Michele Verdonck

    (School of Health and Sport Sciences, University of the Sunshine Coast, Maroochydore DC, Queensland 4557, Australia)

  • Theresa Ashford

    (School of Social Science, University of the Sunshine Coast, Maroochydore DC, Queensland 4557, Australia)

  • Judith Maher

    (School of Health and Sport Sciences, University of the Sunshine Coast, Maroochydore DC, Queensland 4557, Australia)

Abstract

Opportunities exist for nutrition and dietetic (N&D) professionals to contribute to sustainable development and support actions towards the attainment of the UN’s Sustainable Development Goals (SGD’s). Students undertaking higher education are well-placed to develop skills and capabilities in creative and critical problem solving for sustainability. However, there is limited literature exploring nutrition and dietetic students’ perceptions of sustainability that would help to inform an effective and constructively aligned embedding of sustainability content and active learning opportunities into curriculum. This descriptive cohort study design utilised a 17-question online survey to explore 95 Australian N&D undergraduate students’ self-reported familiarity with and perceived importance of sustainability and related concepts, and view of sustainability for future practice. Participants reported being more familiar with the term environmental sustainability and related concepts than economic or social sustainability. Varying levels of familiarity of 42 sustainability related concepts within economic resilience, environmental integrity, social development and cross-cutting issues were reported. Most participants (82%, n = 78) reported sustainability was very important in general (82%, n = 78), and for professional practice (63%, n = 60). Over half of the participants identified government led initiatives to address the future of society (65%, n = 71). Our study highlights the complexity of sustainability in a discipline specific context and the need for understanding students’ perceptions of sustainability to inform N&D curriculum design.

Suggested Citation

  • Sarah Burkhart & Michele Verdonck & Theresa Ashford & Judith Maher, 2020. "Sustainability: Nutrition and Dietetic Students’ Perceptions," Sustainability, MDPI, vol. 12(3), pages 1-9, February.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:3:p:1072-:d:315852
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    References listed on IDEAS

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    1. Luigi Bollani & Alessandro Bonadonna & Giovanni Peira, 2019. "The Millennials’ Concept of Sustainability in the Food Sector," Sustainability, MDPI, vol. 11(10), pages 1-19, May.
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    1. Andrea Beatriz Damico & José María Aulicino & Jorgelina Di Pasquale, 2022. "What Does Sustainability Mean? Perceptions of Future Professionals across Disciplines," Sustainability, MDPI, vol. 14(15), pages 1-17, August.
    2. Andrea Beatriz Damico & Margherita Masi & José María Aulicino & Yari Vecchio & Jorgelina Di Pasquale, 2022. "The Knowledge and Perception of Sustainability in Livestock Systems: Evidence from Future Professionals in Italy and Argentina," Sustainability, MDPI, vol. 14(23), pages 1-16, December.
    3. Katherine Kent & Denis Visentin & Corey Peterson & Carmen Primo & Catherine Elliott & Margaret Otlowski & Sandra Murray, 2021. "The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students," Sustainability, MDPI, vol. 13(21), pages 1-17, October.
    4. Lena D. Stephens & Judi Porter & Mark Lawrence, 2021. "Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training," Sustainability, MDPI, vol. 13(20), pages 1-34, October.

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