Review of International Practice on Building ‘Sustainability’ into National Healthy Eating Guidelines and Practical Implications for Policy
Project Reference: 03-2020
Status: Completed
Commencement Date: January 2021
Project Duration: 18 months
Abstract:
This project carried out by University College Cork (UCC), will take a mixed methods approach to identify best practice to building sustainability in healthy eating guidelines. A rapid review will add to the scant evidence to enhance the current understanding of best practice to integrating sustainability into national healthy eating food-based dietary guidelines (WP1). This will inform a larger quantitative online study to provide further insight on current beliefs, attitudes, knowledge and behaviours of a representative sample of adults on the island of Ireland (IOI) to sustainable healthy diets (WP2). The survey will incorporate existing validated instruments, including relevant elements of a food frequency questionnaire and a nutrition knowledge questionnaire, and furthermore a food sustainability knowledge questionnaire will be developed.
The outputs will enhance our understanding of current dietary behaviours, knowledge and beliefs towards sustainable diets, and attitudes towards the population challenges to transitioning to a sustainable diet.
Principal Contractor(s):
Dr Janas Harrington, UCC
Outputs:
Reports:
Building sustainability into national healthy eating guidelines
