244876 Sustainable Food to Support Our Communities and the Environment

Tuesday, November 1, 2011: 4:30 PM

Kelly Horton, MS, RD , Center for Healthy Aging, National Council on Aging, Washington, DC
The American Dietetic Association believes that everyone has a fundamental right to the best quality of health care available and this right includes access to healthful food. As the past Chair of the American Dietetic Association's Hunger and Environmental Dietetic Group this presenter will discuss the key roles Registered Dietitians play in influencing the availability of healthful food from a sustainable food supply. This presentation will draw the connection between food systems and chronic health conditions. This presentation will also highlight several recent position and research papers published by the American Dietetic Association and its Hunger and Environmental Nutrition Dietetic Practice Group (HEN) which supported the creation of the shared Principles of a Sustainable Food System. Through their daily work in hospitals, the private sector, independent consulting, within community settings, public policy, and as advocates, Registered Dietitians strongly encourage environmentally responsible practices that conserve natural resources, minimize the quantity of waste and support the ecological sustainability of the food system. The principles provide a valuable resource to ADA members and the broader medical professional communities wanting to learn more about the interconnections between health and agriculture, to help prepare for teaching others about sustainable food systems, and for providing a starting ground for common language.

Learning Areas:
Advocacy for health and health education
Diversity and culture
Environmental health sciences
Other professions or practice related to public health
Program planning
Public health or related public policy

Learning Objectives:
Identify resources focused on the role of dietetics and other health professionals in supporting a sustainable food supply that is healthful and safe. Discuss the American Dietetic Associationís resources related to sustainable food systems. Understand how the food system contributes to chronic disease and other conditions. List actions health care professionals can take to incorporate the principles into their practice.

Keywords: Food and Nutrition, Policy/Policy Development

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am the past chair of the American Dietetic Association's Hunger and Environmental Dietetic Group and I helped develop the principles that will be the focus of this presentation. I am a Registered Dietitian with over nine years of experience working on food, agriculture, and health issues.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.