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Course summary
The ANHE Food & Agriculture Committee presents the first webinar in a 3-part series “Promoting sustainability diets for human and planetary health: the healthcare provider’s role.” Featuring Becky Ramsing, Senior Program Officer, Food Communities & Public Health, at the Johns Hopkins Center for a Livable Future, this webinar provides a description of the components of the food system - diet, public health, food production, and the environment – and how they interact and shape our daily lives. The food system faces constant pressures from resource depletion, lack of equity, population growth and climate disruption and the food we eat has environmental, health and climate impacts. Our speaker shares an overview of what is a sustainable diet and how nurses can provide guidelines for helping people make sustainable and healthy food choices.
What you'll learn
- Learning Objectives:
- 1. Describe how components of the food system - diet, public health, food production, and the environment – interact and shape our daily lives, and how the food system faces constant pressures from resource depletion, lack of equity, population growth and climate disruption.
- 2. Describe the environmental, health and climate impacts of the food we eat.
- 3. Define a sustainable diet and identify how nurses can provide guidelines for helping people make sustainable, healthy food choices.