Integrating issues of sustainably produced foods into nutrition practice: A survey of Minnesota Dietetic Association members

Ramona Robinson, Chery Smith

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

A survey was mailed to a representative, randomly selected sample of Minnesota Dietetic Association members (n=300) to evaluate attitudes and intentions regarding the integration of issues pertaining to sustainably produced foods into professional practice. The United States Department of Agriculture describes sustainable agriculture as including goals of farm profitability, environmental stewardship, and improved rural quality of life. Data analysis included descriptive statistics, independent t tests, one-way ANOVA, correlations, and multiple regression analyses (P≤.05). Forty-three percent had heard of sustainable agriculture, 13% had integrated issues of sustainably produced foods into their practice, and 20% stated that it was likely that they would incorporate these issues within the next six months. Perceived behavioral control, subjective norm, and rated importance of knowing about agricultural practices independently predicted intention. Dietitians surveyed were interested in learning more, but most were not integrating these issues into practice because of perceived barriers, including a lack of knowledge about this topic. J Am Diet Assoc. 2003;103:608-611.

Original languageEnglish (US)
Pages (from-to)608-611
Number of pages4
JournalJournal of the American Dietetic Association
Volume103
Issue number5
DOIs
StatePublished - May 2003

Bibliographical note

Funding Information:
The authors would like to thank MDA members and area experts for completing surveys and the Minnesota Institute for Sustainable Agriculture for their financial support.

Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.

Fingerprint

Dive into the research topics of 'Integrating issues of sustainably produced foods into nutrition practice: A survey of Minnesota Dietetic Association members'. Together they form a unique fingerprint.

Cite this