Academy of Nutrition and Dietetics: Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems

Abstract

Current systems of food production and consumption are challenged by factors such as natural resource constraints, relative unaffordability of nutrient-dense foods, persistent social inequities, and high rates of diet-related disease. Registered dietitian nutritionists (RDNs) play a critical role in protecting the health of current and future populations by advancing sustainable, resilient, and healthy food and water systems. By definition, such systems can meet current dietary needs without jeopardizing the ability to meet the needs of future generations; can withstand or adapt to disturbances over time; and can equitably facilitate disease prevention and well-being for all individuals. This area of practice within nutrition and dietetics requires recognition of the complex interrelationships among indiviudal health and economic, environmental, and social domains of food and nutrition, and allows RDNs to bring unique expertise to diverse interprofessional teams. The Revised 2020 Standards of Professional Performance for RDNs (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems update the 2014 standards and cover the following 6 standards of professional performance: Quality in Practice, Competence and Accountability, Provision of Services, Application of Research, Communication and Application of Knowledge, and Utilization and Management of Resources. Within each standard, specific indicators provide measurable action statements that illustrate how the RDN can apply the principles of sustainable food systems to a variety of practice settings. The indicators describe 3 skill levels (ie, competent, proficient, and expert) for RDNs in this focus area.

Future Trends and the Pace of Change: Are We Ready?

“…This is the time for dietitians to lead to ensure secure, sustainable, resilient, and healthy food and water systems for all, now and in the future." 4…”

“… 3 “Dietitians play a critical role in the climate, food system, and nutrition conversation. This is the time for dietitians to lead to ensure secure, sustainable, resilient, and healthy food and water systems for all, now and in the future.” 4 …”

Opportunities and challenges of implementing the legal policy of the warehouse recipe system in improving farmers welfare and food security

“…The warehouse receipt holder has the right to items stored in the warehousing, which can be proven by the warehousing invoice he carries, it can also be transferred to another party (Spiker, Reinhardt, & Bruening, 2020). The transfer of warehousing invoices is adjusted to the form of warehouse receipts itself.…”

“…Kliring Berjangka Indonesia (Persero). Meanwhile, the party receiving the transfer of warehouse receipts must notify the binding of warehouse receipts to the Institute for Enrollment and Warehousing Manager (Spiker et al, 2020).…”

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

“…Sustainable food systems conserve and renew natural resources, advance social justice, build community wealth, and fulfill food and nutrition needs now and in the future. 4,5 Navigating sustainability-related issues is a task that applies to all aspects of nutrition. RDNs and NDTRs play an integral role in shaping the food system, including planning, implementing, and evaluating nutrition interventions; evaluating the effectiveness of policies; and developing strategies to catalyze food systems change.…”