Role of Registered Dietitians
As food and nutrition experts, it is important for Registered Dietitians to understand the connection between where and how our food is produced and the subsequent impact on the health of individuals and our environment. Public demand in the United States for low cost, convenient, and processed food in combination with farming policies that regulate food production, have led to a food system that supports large, industrial, non-diverse farms. Environmental, social, and economic attributes of our food system — how we produce and distribute food — are as relevant to our food choices as dietary recommendations when our health is concerned.
The American Dietetic Association's Hunger and Environmental Nutrition Dietetic Practice Group (HEN) and Health Care Without Harm (HCWH) jointly formed Sustainable Foods in Health Care Taskforce, have created resources to help dietetic professionals understand the links between how food is produced, processed, and transported and the effect this has on human and environmental health.
The Food-Climate Relationship
The following resource was developed by the Sustainable Food In Healthcare Taskforce to help educate dietitians about Balanced Menus.
Are you a Registered Dietitian working to provide healthier food in healthcare? Do you wonder if there are other Dietitians working on similar changes? Join the Sustainable Food in Health Care Taskforce with your colleagues.
The task force is made up of Registered Dietitians from all areas of the profession who are interested in transforming the healthcare sector and educating other RDs to become leaders on these topics. To join the taskforce you must be a current member of the American Dietetic Association and the Hunger and Environmental Nutrition Dietetic Practice Group. For more information, contact Healthy Food in Health Care National Program Director Stacia Clinton or HEN today.