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Integrating sustainable agriculture into professional practice: a survey of dietetic professionals in Arkansas
Author(s) -
Hardin Anna,
Gonzales Dana,
Carroll Polly,
Hakkak Reza
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.815.13
Subject(s) - sustainability , agriculture , sustainable agriculture , descriptive statistics , norm (philosophy) , perception , environmental health , medical education , psychology , medicine , marketing , business , geography , political science , ecology , statistics , mathematics , archaeology , neuroscience , law , biology
The American Dietetic Association promotes “environmentally responsible practices that conserve natural resources, minimize the quantity of waste generated, and support the ecological sustainability of the food system.” The objective of this study was to assess the perceptions and beliefs of dietetic professionals in Arkansas about applying issues of sustainable agriculture into professional practice. A descriptive, cross‐sectional study was conducted by survey and e‐mailed to a representative sample of Arkansas Dietetic Association members to evaluate attitudes and intentions. We used independent t tests, one‐way ANOVA, correlations, and multiple regression analyses (P<.05). Perceived behavioral control, subjective norm, and rated importance of knowing about agricultural practices independently predicted intention. Dietitians that completed the survey (N=61) were knowledgeable about sustainable agriculture and believed that it was important to consume foods produced with sustainable practices (P<.05). Most of the dietitians participating in the study felt that it would be likely (2.98+0.24) they would be educating clients and patients about principles that coincide with their values. In conclusion, dietitians surveyed were interested in learning more but most were not integrating these issues into practice because of perceived barriers (Supported by Dept Dietetics & Nutrition).