Exploring models and approaches for training sustainable food systems in dietetic practice: a pilot study

Oluwafemi, Phebe (2025) Exploring models and approaches for training sustainable food systems in dietetic practice: a pilot study. Masters thesis, Memorial University of Newfoundland.

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Abstract

Background: A Sustainable Food System (SFS) is an emerging area in dietetic practice that addresses food waste, hunger, malnutrition, and ensures that everyone has access to safe, affordable food while preserving biodiversity. The International Confederation of Dietetic Associations (ICDA) has developed three online learning modules to train nutrition professionals in SFS. However, the effectiveness of these modules has yet to be evaluated. Objective: This study evaluates the effectiveness of the ICDA's online learning modules in enhancing dietitians' confidence and competency in incorporating SFS principles into their practice. Methods: A mixed-methods approach was employed, with 25 participants from Canada and Australia recruited through purposive sampling. Participants engaged in three 90-minute online focus group sessions and completed baseline and three-month follow-up surveys to assess confidence and competency in SFS. The focus groups evaluated the modules' design, content, and impact on knowledge and practice. Focus group data were analyzed using thematic analysis. Results: After completing the ICDA modules, the three-month follow-up survey revealed increased competence and confidence compared to baseline, indicating a positive impact of the modules on dietetic professionals. The focus group data showed that participants' competence and confidence were influenced by their learning environment and approach, engagement and interaction, application and practicality Discussion: The findings suggest that the knowledge and skills gained through the ICDA modules can enhance dietetic professionals' confidence and competency in applying SFS principles to their practice. This research supports the integration of SFS into dietetic practice, ultimately benefiting population health. These findings will be used by the ICDA to improve the modules for dietetic professionals.

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