“Exploring and applying sustainable, resilient and healthy food and water systems principles to dietetics practice is an emerging area of professional development. The lexicon of dietetics education and practice is ever changing, and incorporating terminology to describe and advance more sustainable food and water systems is essential.
This glossary is not an exhaustive list but may serve multiple purposes. For example, it may be a companion piece for a course or presentation; framework for dietetic education and professional practice; guide for aligning institutional policies; or a tool for program development.”
PDF file, 23 pages
See on www.hendpg.org