Oral

Cultivating communities that support healthy minds and bodies will require collaborations across many disciplines. A recent collaboration around a healthy, sustainable food system between the American Dietetic Association, American Nurses Association, American Planning Association, and American Public Health Association is an example of this important multidisciplinary work. In June 2010, staff and members from each of these associations met to develop a set of shared food system principles (http://www.planning.org/nationalcenters/health/foodprinciples.htm ). Endorsed by coalition members, the principles were written to support socially, economically and ecologically sustainable food systems that promote health — the current and future health of individuals, communities and the natural environment. This dynamic session will introduce the collaboration, which aims to enable greater communication and coordination among the professions, from the local to national levels. Senior representatives from each association will present on projects/efforts their association is involved in related to the principles, their vision for how the principles will be used into the future, and opportunities for public health professionals to engage with their association/members around these issues. The coalition plans to build upon the principles by continuing to advocate for improved food systems. The session will also outline efforts under way to coordinate with other health, nutrition, and planning related organizations and to connect the food system interest groups of each organization

Session Objectives: 1. Explain how food systems impact a communities’ health 2. Identify promising areas of collaboration between public health and planning, nursing and dietetics to improve the food system 3. Describe the components necessary for a healthy, sustainable food system

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH) , Masters Certified Health Education Specialist (MCHES)