The Promotion of Sustainable Diets in the Healthcare System and Implications for Health Professionals: A Scoping Review
dc.contributor.author | Alberdi Aresti, Goiuri | |
dc.contributor.author | Begiristain Zubillaga, Mirene | |
dc.date.accessioned | 2021-04-13T08:29:55Z | |
dc.date.available | 2021-04-13T08:29:55Z | |
dc.date.issued | 2021-02-26 | |
dc.identifier.citation | Nutrients 13(3) : (2021) // Article ID 747 | es_ES |
dc.identifier.issn | 2072-6643 | |
dc.identifier.uri | http://hdl.handle.net/10810/50897 | |
dc.description.abstract | The impacts of the current global food system are already visible in the environment and in the health of the population. The promotion of sustainable diets is key to counter the negative consequences. The healthcare system could be a powerful tool to educate patients by guiding their diets towards sustainability. This study aimed to assess the size and scope of the available literature regarding the promotion of sustainable diets in the healthcare system and to obtain a reliable approximation of the processes and roles related to sustainable diet promotion within healthcare systems. A scoping review where online databases were used to identify English written scientific and grey literature published between 2000–2019 was carried out. The analytical–synthetic approach was used for data charting. Twelve studies were included that were published between 2007–2020. The data highlight education, community and clinical health services, community engagement and policy advocacy, and governance as main action areas along with two transversal aspects, social support, and gender. A systemic approach to the food system is emphasized. Evidence suggests that health professionals have the potential to drive a paradigm shift in food–health environments. Currently, however, their role and potential impact is underestimated within healthcare systems. This review has identified a framework with key areas where processes need to be developed to guarantee sustainable diet promotion in healthcare services. | es_ES |
dc.description.sponsorship | This research was funded by the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant number 836353. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation | info:eu-repo/grantAgreement/EC/H2020/836353 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | |
dc.subject | sustainable diet promotion | es_ES |
dc.subject | healthcare system | es_ES |
dc.subject | food–health environments | es_ES |
dc.subject | dietitian | es_ES |
dc.subject | health professionals | es_ES |
dc.title | The Promotion of Sustainable Diets in the Healthcare System and Implications for Health Professionals: A Scoping Review | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2021-03-26T14:08:01Z | |
dc.rights.holder | 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2072-6643/13/3/747/htm | es_ES |
dc.identifier.doi | 10.3390/nu13030747 | |
dc.contributor.funder | European Commission | |
dc.departamentoes | Economía financiera II | |
dc.departamentoeu | Finantza ekonomia II |
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Except where otherwise noted, this item's license is described as 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).