Integration of a Sustainable Food Systems Curriculum in Nutrition and Dietetics Education: Assessment from the First Year of Implementation

Funding

The Academy Foundation working group consisted of learners, preceptors, and dietetic internship directors at four universities, as well as food systems stakeholders and experts as part of the Future of Food initiative, which was funded through an educational grant from the National Dairy Council. The four university sites, which represented a variety of dietetic internship programs across the United States, included Iowa State University (distance dietetic internship with 140 interns), Northern Illinois University (combined 2.5-year master of science degree and dietetic internship with 20 interns), Oregon Health & Science University (stand-alone dietetic internship and a combined master of science in human nutrition degree/dietetic internship with a total of 23 interns) and the University of Kentucky (undergraduate coordinated program and stand-alone dietetic internship with 20 interns). This article describes insights from the Academy Foundation working group and from surveys developed and implemented by the working group during the first 2 years of the SFS Curriculum availability (2018-2020). STATEMENT OF POTENTIAL CONFLICT OF INTEREST A. Hege performed this work as part of a contract role with the Academy of Nutrition and Dietetics Foundation and M. Spiker performed this work as part of an Academy of Nutrition and Dietetics Foundation Fellowship; both roles were funded through an educational grant from the National Dairy Council . M. Spiker has received travel support for speaking engagements from the American Frozen Food Institute (2015) and from the Academy of Nutrition and Dietetics Foundation through an educational grant from Bayer Crop Science (2019). K. Brown and J. Giddens performed this work as part of their employment at National Dairy Council. A. Goetze supported this work as a program preceptor and employee of Oregon Dairy and Nutrition Council, an affiliate of National Dairy Council. K. Sauer supported this work partly as a liaison appointed by the Academy of Nutrition and Dietetics, and partly through professional experience with the subject matter; no compensation occurred as a result of this work. STATEMENT OF POTENTIAL CONFLICT OF INTEREST A. Hege performed this work as part of a contract role with the Academy of Nutrition and Dietetics Foundation and M. Spiker performed this work as part of an Academy of Nutrition and Dietetics Foundation Fellowship; both roles were funded through an educational grant from the National Dairy Council. M. Spiker has received travel support for speaking engagements from the American Frozen Food Institute (2015) and from the Academy of Nutrition and Dietetics Foundation through an educational grant from Bayer Crop Science (2019). K. Brown and J. Giddens performed this work as part of their employment at National Dairy Council. A. Goetze supported this work as a program preceptor and employee of Oregon Dairy and Nutrition Council, an affiliate of National Dairy Council. K. Sauer supported this work partly as a liaison appointed by the Academy of Nutrition and Dietetics, and partly through professional experience with the subject matter; no compensation occurred as a result of this work. FUNDING/SUPPORT A. Hege performed this work as part of a contract role with the Academy of Nutrition and Dietetics Foundation and M Spiker performed this work as part of an Academy of Nutrition and Dietetics Foundation Fellowship; both roles were funded through an educational grant from the National Dairy Council. K. Brown and J. Giddens are employed by the National Dairy Council, and they were members of the working group described in this paper.