Call for Papers: Teaching Food Systems and Sustainability in Nutrition Education

Posted by on October 20, 2008

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Call for Papers
Teaching Food Systems and Sustainability in Nutrition Education and Dietetic Training: Lessons for Educators

Advance teaching and learning on these topics: Assist nutrition and dietetic educators by publishing your successful lessons and strategies.


Editors of this resource include:

Alison Harmon, PhD RD LN, Chris Wharton, PhD, Andy Sarjahani, RD, Gerri French, MS RD CDE, Rebecca Roach, MS RD LDN CDE, Angie Tagtow, MS RD LD, Cliff Rouder, EdD RD, Caroline B Webber, PhD RD, & Jennifer Odermann, MS Candidate.

Editors are members of the Hunger and Environmental Nutrition (HEN) and Dietetic Educators of Practitioners (DEP) Practice Groups of the American Dietetic Association.  Alison Harmon, the project leader, is the former chair of the Sustainable Agriculture and Food Systems subcommittee of HEN.

We are seeking papers describing Learning Activities that can be integrated in nutrition and dietetic courses and dietetic internship rotations.  Accepted papers will be edited and compiled into a hardcopy and electronic resource for educators.  Learning Activities include but are not limited to: student/intern assignments or projects, class discussions or debates, small group in-class activities, service learning possibilities, and lectures, presentations or other audiovisuals.

Learning Activity contributions will be assigned to one of the following chapters/topics:

1.       Incorporation of the Food System and Sustainability into Dietetic/DPD courses
a.      Culinary Arts and Food Service: Food Preparation, Food Service Management, Quantity Foods
b.      Clinical Nutrition/ Human Nutrition: Human Nutrition, Lifecycle Nutrition, Nutrition Counseling, Assessment, Metabolism, Diet & Disease, Medical Nutrition Therapy
c.       Community Nutrition: Community Nutrition, Cultural Foods, International Nutrition, Nutrition Education, Nutrition Policy
d.      Other: Nutrition Research Design, Ethics, Nutrition Communications, Professional Development

2.      Incorporating the Food System and Sustainability in Culinary Education

3.       Dietetic Internships: Clinical rotations, community rotations, food service rotations, other rotations

4.      Service Learning in higher education and Internship Settings

To submit a Learning Activity, please use the following outline as applicable:

*         Title
*         Brief Summary
*         Learning Objectives/Outcomes
*         Audience or Settings
*         Background
*         Materials Needed
*         Procedures
*         Time Needed
*         Discussion Questions
*         Adaptations and Extensions
*         References
*         Resources
*         Electronic resources such as handouts or worksheets in Word or Acrobat pdf format, PowerPoint presentations, or internet links may accompany your submission.

Please limit your submission to 1000 words or 5 typed double spaced pages, not including electronic resources.  Prepare your submission in MS Word, using the American Medical Association Manual of Style, 9th Edition.  The use of figures may enhance your submission.  Refer to each figure in the text, and include a caption.  Submit figures as separate files.

Submit your Learning Activity as an e-mail attachment(s) on or before January 12, 2009 to Alison Harmon (  Use “HEN Resource Submission” as the subject line.  For submissions exceeding
10MB, please send a CD with your files and a cover letter to Alison Harmon, Health and Human Development, 121 PE Complex, Bozeman MT 59717. In the body of your e-mail or cover letter, please provide a brief description of your submission and suggest how it might be categorized in the resource (see chapters/topics above).  Questions about the resource should also be directed to Alison Harmon ( or 406-994-6338).

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