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Sustainability, Nutrition, and Health

Revised May 2011

Sustainability, Nutrition and Health delves into the topic of sustainability as it applies to health and nutrition. Initially launched in 2010 and updated in 2011, it includes new definitions of sustainability; highlights recent research on the importance of considering nutrient density as well as sustainability in food choices; and outlines new consumer research on attitudes, beliefs and behaviors around this topic.

The course consists of a 35-minute narrated PowerPoint presentation and written course materials. Viewing and listening to the full presentation, reviewing the written course materials and taking the CE examination is worth 4 continuing education (CE) credits. The course is free to view and read. To purchase the posttest from for CE credit, see directions below.

How to take the course:

1. Click here to the narrated PowerPoint: Sustainability, Nutrition and Health
2. Download this free PDF which contains the following:
  • Healthy SustainabilitySustainable Agriculture: Efficient and Economical Practices for Maximum Production and Environmental Stewardship
  • Healthy Land, Healthy Food & Healthy Eaters: Dietitians Cultivating Sustainable Food Systems
  • Sustainability — Maintaining a healthy planet, people, products and profits
  • Hartman Sustainability Study 2009 – Executive Summary
  • IFIC 2010 “Consumer Perceptions of Food Technology” Survey
  • Nutrient density of beverages in relation to climate impact
  • Possible Implications for U.S. Agriculture From Adoption of Select Dietary Guidelines
  • Supplemental Resource Handout and Bibliography
  • Course Examination

To receive a continuing education certificate, you must purchase and complete the test on

For registered dietitians:

Suggested CDR learning codes: 2000, 2030, 2040, 4000, 4010, 4020, 4070, 6000, 6010, 6020, 8000, 8018, Level 2

Learning Objectives

At the conclusion of this course you should have gained:
  • Have an increased awareness of consumer trends regarding sustainability and health.
  • Be aware of factors beyond carbon footprint that affect sustainability.
  • Have gained a direction for counseling clients in ways that meet both their health needs and values related to sustainability

Guest speakers on the narrated PowerPoint include:

Marianne Smith Edge, MS, RD, LD, Senior Vice President of Nutrition & Food Safety for the International Food Information Council (IFIC) in Washington, DC

Adam Drewnowski, PhD, MA, Professor of Epidemiology at University of Washington

Dave Weatherspoon, PhD, Associate Professor in Agricultural, Food, and Resource Economics at Michigan State University.