Health professionals’ continuing education attitudes and experiences in food and nutrition sustainability

Abstract

Further training opportunities in food and nutrition sustainability are considered to be generally lacking in Malta. The main aims of this descriptive pilot study were therefore to identify health professionals’ past continuing education (CE) behaviours and to provide insights for the future development of post-qualification training in food and sustainability subject areas. A cross-sectional study design was employed through the use of an anonymised survey which was disseminated online, targeting health professionals who were currently practicing in Malta. 84 respondents from various health professions returned the survey. Most had not received any previous post-qualification training in food and nutrition sustainability. Improved knowledge and competencies were listed as the main advantages for CE, with lack of time, or funding, perceived as the main challenges. This study confirms the lack of post-qualification training opportunities in food sustainability for local health professionals. Further exploratory research is encouraged to understand specifically the needs related to workplaces, benefitting professionals as well as patients, whilst incorporating ways to strengthen sustainability literacy and improving affordable and accessible further training programmes for health professionals. These lessons for practice can be extended for use within wider international settings.