May 31, 2017 at 1:00 pm - 2:00 pm Eastern
To achieve nutrition for all, food and nutrition professionals need an understanding of ecological sustainability issues such as biodiversity, soil health, loss of farmland, climate change, and pollution and how these impact what, where, when, and how we grow food, and achieve nutrition security. This dynamic conversation examines, “What is dietary guidance for ecological sustainability?” and “Why is it important for nutrition professionals?” Using the attention sustainability received during the 2015-2020 Dietary Guidelines for Americans as a launching point, this session explores how ecological sustainable issues can be incorporated into nutrition education, and local, state and Federal nutrition policy.
- Recognize the importance of ecological sustainability and healthy eating patterns and the role of ecological sustainability in national dietary guidance
- Describe how we can learn from the attempt to integrate ecological sustainability in the 2015-2020 Dietary Guidelines for Americans
- Identify actions that food and nutrition professionals can take to incorporate ecological sustainability into their practice and how to support sustainability in local, state and Federal nutrition policies
Angela Tagtow is a Senior Fellow and Endowed Chair in Agricultural Systems, Minnesota Institute for Sustainable Agriculture. Appointed in 2014, she served as the Executive Director for the USDA Center for Nutrition Policy and Promotion until January 2017. During this time, she co-led the development and launch of the 2015-2020 Dietary Guidelines for Americans with the US Department of Health and Human Services. Angie is the founder and former managing editor of the Journal of Hunger and Environmental Nutrition. She is a registered dietitian with more than 25 years of experience in food and nutrition policy, public health nutrition, surveillance systems, research, professional and consumer communication, social marketing, training and education. As a nutrition professional, public health practitioner, and entrepreneur, Angie’s career has focused on policy, communication, and education initiatives that link the health of natural resources, to the health of the food system, to the health of populations. She is a former chair of the Hunger and Environmental Nutrition Dietetic Practice Group and a member of the Society of Nutrition Education and Behavior and the Academy of Nutrition and Dietetics.
Miriam Nelson is currently the Director of the Sustainability Institute at the University of New Hampshire. Most recently, Dr. Nelson served as Associate Dean of Tufts University’s Tisch College of Citizenship and Public Service and Professor at the Friedman School of Nutrition Science and Policy. At the Friedman School, she was the founding director of the John Hancock Research Center on Physical Activity, Nutrition, and Obesity Prevention and co-founder of ChildObesity180. As an international leader in research on nutrition, physical activity, and public health, Dr. Nelson has published extensive scholarly work on food policy, exercise, and civic engagement. Based on her innovative research, Dr. Nelson has written ten books, including Strong Women Stay Young and four other New York Times bestsellers. Together, these books have sold over a million copies in 14 languages. Dr. Nelson has contributed broadly to public policy initiatives. In 2008 she served as the vice-chair of the Physical Activity Guidelines Advisory Committee for the U.S. Department of Health and Human Services. She also served on the 2010 and 2015 respective Dietary Guidelines Advisory Committees (DGAC) for the U.S. Department of Health and Human Services and U.S. Department of Agriculture. Within the 2015 DGAC, Dr. Nelson spearheaded the influential work on dietary guidance and sustainability.
Pam Koch works at the intersection of sustainable food systems and nutrition education. She has written, evaluated, and conducted professional development for several curricula including: the Linking Food and the Environment (LiFE), Food Day School Curriculum and In Defense of Food Curriculum. Pam was part of the team who developed the Garden Resource Education and Environment Nexus (GREEN) Tool to create school gardens that are well-integrated into the curriculum and culture. She has led several evaluations including Edible Schoolyard NYC, FoodCorps, Wellness in the Schools, and New York City Food & Fitness Partnership. Pam is also part of the Environmental and Sustainable Education working group at Teachers College.
This webinar is provided in partnership with the Hunger and Environmental Nutrition Practice Group of the Academy of Nutrition and Dietetics.
Attendees will earn 1 CPE from the Commission on Dietetic Registration.
Cost: This webinar is free to all attendees.