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How do key course concepts in LFS 250 relate to my career as a dietitian?
How do key course concepts in LFS 250 relate to my career as a dietitian?
involves
Interdisciplinarity
defined as
Working within a group of people from different disciplines towards a goal
can result in
Significant patterns of innovation from individuals interacting and forming breakthrough ideas
could contribute solutions to issues surrounding
helps move away from
Productivism
which is
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helps to understand the concept of
promotes and supports
Food System Sustainability
which is defined as
Meeting the needs of the present population without compromising the ability of future generations
has 3 dimensions
Economic
current system has many issues like
Overproduction of food
results in the need for
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Inadequate policy
Poor working conditions
Access and affordability issues
Social
includes the issue of
Malnutrition
can result from
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involves populations having
Ecological
including
increasing crop diversity to increase resistance to environmental factors
Finding solutions to the complex issues surrounding food waste
reducing pesticide and heribicide use to increase macro and micro nutrient content of crops
relates to
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working within a food system following principles of
McDonaldization
is defined as
The process by which the principles of the fast food chain are coming to dominate more sectors of the modern day food system (Ritzer, 2013)
has 4 dimensions
Predictability
the assurance that products and service will be the same across all locations
Efficiency
The optimum method for transportation, production, etc
Calculability
Quantity becomes equivalent to quality; quick delivery of large amount of items means they must be good.
can lead to
Control
of consumers and workers reinforced by technology
can lead to
which often negatively impact
works towards improving
Food Security
has 4 dimensions
Stability
access to adequate and available foods at all times
Utilization
focuses on
How food is consumed in relation to a state of nutritional and physiological wellbeing
including issues of
Availability
Sufficient quantities of food production
Access
Addresses whether households have enough physical, financial, and social issues for health
is an outcome of
Food Sovereignty
defined as
Rights of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods and their right to define their own food systems.
There are 7 pillars:
Food is sacred
Food, water, soil, and air are not viewed as resources but sources of life itself
Works with nature
maximize ecosystem services while
Using nature in diverse, low external-input agroecological systems
Builds knowledge and skills
meaning
Preserving and honouring diverse local knowledge paradigms
Localizes Food Systems
which can
Protect food retailers from volatile international markets
Food Providers
who cultivate food while
Respecting and supporting the rights of people, farmers, indigenous, fisherfolk, and food systems workers
Puts control locally
essentially
Local food providers control territory, water, seeds, livestock and fish.
Food for people
meaning
Sufficient, healthy, and culturally appropriate food for all individuals
Food Literacy
is defined as
The ability of an individual to understand food in a way they develop a positive relationship with it, food skills and practices across the lifespan in order to navigate, engage, and participate within a complex food system.
There are 3 levels:
Critical
resulting in
Empowerment and engagement with food
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Interactive
skills like
Growing, buying, preparing nutritious foods
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Functional
meaning
Being able to read a food label and identifying foods.
helps achieve
all contribute to increasing