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Sarah Burkhart
School of Health and Behavioural Sciences, University of the Sunshine Coast, Maroochydore BC, Queensland, Australia

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Research article
Published: 18 June 2021 in Journal of Nutrition Education and Behavior
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Objective To explore and synthesize local and practice-based perspectives of sustainability to develop a set of proposed guiding thematic statements that will assist academics to contextualize, prioritize, and integrate sustainability-focused activities or a sustainability lens in a nutrition and dietetic (N&D) program. Design Participatory action research process using an online survey, workshop, and interviews. Setting Australian Regional University. Participants A total of 95 N&D undergraduate students, 7 N&D academics, and 10 Australian nutrition practitioners. Phenomenon of Interest Sustainability in N&D learning, teaching, and practice. Analysis Qualitative inductive content analysis of responses from each participant group and combined themes. Results There were 4 key themes, each comprising 4–8 subthemes, identified as follows: sustainability thinking, future-focused views, stewardship, and sustaining the nutrition profession. Conclusions and Implications There may be opportunities for N&D competencies in Australia to better reflect the ways of being that sustainability in nutrition practice means. Confirmation of these findings among other N&D professionals (academics and practitioners) and students, both in Australia and elsewhere, is warranted to further develop these proposed statements. Future research is needed to describe more explicitly what sustainability looks like in practice, providing specific examples to assist educators to frame sustainability authentically.

ACS Style

Sarah Burkhart; Michele Verdonck; Theresa Ashford; Judith Maher. Sustainability in Nutrition: Potential Guiding Statements for Education and Practice. Journal of Nutrition Education and Behavior 2021, 53, 663 -676.

AMA Style

Sarah Burkhart, Michele Verdonck, Theresa Ashford, Judith Maher. Sustainability in Nutrition: Potential Guiding Statements for Education and Practice. Journal of Nutrition Education and Behavior. 2021; 53 (8):663-676.

Chicago/Turabian Style

Sarah Burkhart; Michele Verdonck; Theresa Ashford; Judith Maher. 2021. "Sustainability in Nutrition: Potential Guiding Statements for Education and Practice." Journal of Nutrition Education and Behavior 53, no. 8: 663-676.

Journal article
Published: 30 March 2021 in International Journal of Environmental Research and Public Health
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Samoan food systems have undergone a dramatic nutrition transition, with dietary patterns changing concurrently with increased rates of obesity and non-communicable disease. Whilst policy action and environmental interventions play an important role in improving access to and consumption of healthy food, the success of these relies on a greater understanding of individuals’ food knowledge and behaviours. This study aimed to explore these behaviours using the construct of food literacy in an adult Samoan population. A cross-sectional interviewer-administered questionnaire of a convenience sample of 150 adult Samoans (≥20 years) assessed the four domains of food literacy: plan/manage, select, prepare, and eat. Participants generally plan to include healthy food (87%) and budget money for food (87%). The majority know where to find nutrition labels (68%), of which 43% always use them to inform their food choices. Participants were mostly confident with cooking skills, although food storage practices require further investigation. Over 90% agreed or strongly agreed that food impacts health, although understanding of the Pacific Guidelines for Healthy Living was lacking. Understanding the ability of Samoans to plan/manage, select, prepare, and eat food is an important consideration for future interventions aiming to assist this population in navigating the modern-day food system.

ACS Style

Grace Kammholz; Dana Craven; Ramona Boodoosingh; Safua Akeli Amaama; Jyothi Abraham; Sarah Burkhart. Exploring Food Literacy Domains in an Adult Samoan Population. International Journal of Environmental Research and Public Health 2021, 18, 3587 .

AMA Style

Grace Kammholz, Dana Craven, Ramona Boodoosingh, Safua Akeli Amaama, Jyothi Abraham, Sarah Burkhart. Exploring Food Literacy Domains in an Adult Samoan Population. International Journal of Environmental Research and Public Health. 2021; 18 (7):3587.

Chicago/Turabian Style

Grace Kammholz; Dana Craven; Ramona Boodoosingh; Safua Akeli Amaama; Jyothi Abraham; Sarah Burkhart. 2021. "Exploring Food Literacy Domains in an Adult Samoan Population." International Journal of Environmental Research and Public Health 18, no. 7: 3587.

Journal article
Published: 01 October 2020 in Horticulturae
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The Kingdom of Tonga has one of the highest rates of diet-related non-communicable diseases (NCDs) in the world. Initiatives to promote pro-health dietary behaviour are possibly being compromised by poor or inconsistent consumer accessibility to affordable and safe fresh fruits and vegetables, referred to as the agriculture–nutrition–income nexus. While donors increasingly focus on nutrition-sensitive agriculture across the Pacific, there is little contemporary information concerning Tonga’s domestic horticultural distribution and market system, particularly in regards to food loss. This study surveyed 292 municipal and road-side vendors on Tongatapu and ‘Utu Vava’u Islands, with the aim of mapping and analyzing horticultural markets and farm supply, transport logistics, and quantifying postharvest practice and market loss. Tonga’s domestic horticultural market structure consists of a central municipal market and on Tongatapu Island, a supplementary network of urban and rural based road-side vendors. There is limited inter-island trade, with most farms located within 25 km of the central municipal market. Mean postharvest horticultural loss was very low, at 1.4% to 5.3%, with road-side vendors more vulnerable to loss. This level of loss was thought to reflect short intra-island transport distance, the type of crops being traded, and rapid market throughput, rather than a level of value chain efficiency. Vendors regulated market supply volume and price discounting and were the principal strategies to mitigate postharvest loss. While low levels of postharvest loss, short transport logistics, and fast market throughput are consistent with a relatively efficient horticulture market system, vendor practice may be impeding fresh fruit and vegetable accessibility.

ACS Style

Steven Underhill; Soane Patolo; Yuchan Zhou; Sarah Burkhart. The Agriculture–Nutrition–Income Nexus in Tonga: Is Postharvest Loss Undermining Horticulture Market Efficiency in Tonga? Horticulturae 2020, 6, 61 .

AMA Style

Steven Underhill, Soane Patolo, Yuchan Zhou, Sarah Burkhart. The Agriculture–Nutrition–Income Nexus in Tonga: Is Postharvest Loss Undermining Horticulture Market Efficiency in Tonga? Horticulturae. 2020; 6 (4):61.

Chicago/Turabian Style

Steven Underhill; Soane Patolo; Yuchan Zhou; Sarah Burkhart. 2020. "The Agriculture–Nutrition–Income Nexus in Tonga: Is Postharvest Loss Undermining Horticulture Market Efficiency in Tonga?" Horticulturae 6, no. 4: 61.

Journal article
Published: 08 September 2020 in Sustainability
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Edible seaweeds have significant potential to contribute to sustainable diets that promote health of Pacific Islanders in ecologically, economically, and socially acceptable ways. No studies to date have investigated motivators for and the consumption of edible green seaweed from the genus Caulerpa (sea grapes) in Samoa and Kiribati. An observational, cross-sectional study utilized an interviewer-administered questionnaire to explore consumption behaviors and the role of sea grapes in the current diets of individuals in Samoa and Kiribati. Of the total 145 participants (n = 79, 54.5% Samoa; n = 66, 45.5% Kiribati), half (n = 76, 52%) reported consuming sea grapes. A significantly greater proportion of Samoans (n = 56, 70.9%) reported consumption than I-Kiribati participants (n = 20, 30.3%). A greater proportion of consumers were male (n = 47, 61.8%). Samoan consumers reported consumption of sea grapes with a higher diversity of foods and being related to traditional events or ceremonies. Motivators for consumption varied between countries, with Samoan consumers reporting strong agreement for taste and value for money, and identified sea grapes as nutritious food, as influences on consumption. Easy access was a motivator in Kiribati only. The findings of this study are underpinned by the degree of food security and differences in culture in Samoa and Kiribati. Future public health efforts to integrate traditional fresh food into local food systems will need to work within the existing social parameters in each respective country.

ACS Style

Hayley Butcher; Sarah Burkhart; Nicholas Paul; Ulusapeti Tiitii; Karibanang Tamuera; Taati Eria; Libby Swanepoel. Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption. Sustainability 2020, 12, 7356 .

AMA Style

Hayley Butcher, Sarah Burkhart, Nicholas Paul, Ulusapeti Tiitii, Karibanang Tamuera, Taati Eria, Libby Swanepoel. Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption. Sustainability. 2020; 12 (18):7356.

Chicago/Turabian Style

Hayley Butcher; Sarah Burkhart; Nicholas Paul; Ulusapeti Tiitii; Karibanang Tamuera; Taati Eria; Libby Swanepoel. 2020. "Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption." Sustainability 12, no. 18: 7356.

Original article
Published: 08 June 2020 in Regional Environmental Change
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Communities across the Pacific are being challenged by the impacts of climate change. Attaining food and nutrition security goals is also a priority for the region, particularly in relation to improving dietary quality and reducing the incidence of non-communicable diseases. Addressing these challenges requires context-specific research that incorporates a realistic understanding of the links between drivers of change, food systems, and how these influence diets and health. Using a case study approach, this study explores links between climate hazards, food systems, and diets in remote coastal villages of Fiji. Livelihood transitions and climate hazards explain why households have become less reliant on local fisheries and agriculture for their dietary needs. Most households are routinely consuming only locally sourced food items from four food groups, meaning dietary diversity is low. In addition, diets are shifting and now include significant quantities of energy-dense processed (imported) foods with lower nutritional value. The study highlights the importance of increasing availability of fruits and vegetables, mainly through local production, and diversifying sustainable sources of animal protein as strategies to increase diet quality. These communities are already implementing strategies to adapt to climate change, yet this study underscores the need to link climate adaptation with changes to food systems and diets, in ways that allow livelihoods to be sustained and the quality of life of rural dwellers to improve.

ACS Style

Daniela Medina Hidalgo; Isaac Witten; Patrick D Nunn; Sarah Burkhart; Jessica R Bogard; Harriot Beazley; Mario Herrero. Sustaining healthy diets in times of change: linking climate hazards, food systems and nutrition security in rural communities of the Fiji Islands. Regional Environmental Change 2020, 20, 1 -13.

AMA Style

Daniela Medina Hidalgo, Isaac Witten, Patrick D Nunn, Sarah Burkhart, Jessica R Bogard, Harriot Beazley, Mario Herrero. Sustaining healthy diets in times of change: linking climate hazards, food systems and nutrition security in rural communities of the Fiji Islands. Regional Environmental Change. 2020; 20 (3):1-13.

Chicago/Turabian Style

Daniela Medina Hidalgo; Isaac Witten; Patrick D Nunn; Sarah Burkhart; Jessica R Bogard; Harriot Beazley; Mario Herrero. 2020. "Sustaining healthy diets in times of change: linking climate hazards, food systems and nutrition security in rural communities of the Fiji Islands." Regional Environmental Change 20, no. 3: 1-13.

Articles
Published: 01 April 2020 in Journal of Hunger & Environmental Nutrition
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Our study assessed food access and availability in Auki, Solomon Islands by investigating the number, type and characteristics of food venues and characteristics of items for sale (including type, brand, price, source and quality) at one timepoint to determine feasibility for the local population to meet current guidelines. We found residents had good access to, and availability of foods from the three Pacific guidelines for a healthy lifestyle food groups, but diversity was lacking. Many fresh foods are likely seasonal suggesting there may be periods when Auki residents have greater/less access to a variety of foods, potentially impacting food security.

ACS Style

Charis Bottcher; Steven J. R. Underhill; Judith Aliakbari; Sarah J. Burkhart. Food Access and Availability in Auki, Solomon Islands. Journal of Hunger & Environmental Nutrition 2020, 1 -19.

AMA Style

Charis Bottcher, Steven J. R. Underhill, Judith Aliakbari, Sarah J. Burkhart. Food Access and Availability in Auki, Solomon Islands. Journal of Hunger & Environmental Nutrition. 2020; ():1-19.

Chicago/Turabian Style

Charis Bottcher; Steven J. R. Underhill; Judith Aliakbari; Sarah J. Burkhart. 2020. "Food Access and Availability in Auki, Solomon Islands." Journal of Hunger & Environmental Nutrition , no. : 1-19.

Journal article
Published: 01 April 2020 in Journal of Nutrition Education and Behavior
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To explore undergraduate students self-reported learning experience in a foundation nutrition education course/unit delivered using a flipped classroom approach (FCA), which requires students to complete independent learning before and after interactive in-class learning experiences. A descriptive cohort study design used selected items from a self-report flipped classroom student engagement questionnaire to assess Australian undergraduate student (n = 105) engagement in the course/unit and compared with nonflipped courses, preference for FCA, academic achievement, learning behaviors for 3 FCA learning phases, and more or less engaging aspects of the course/unit. Most (66.5%) students were engaged or very engaged, with half (55%) more engaged in this course/unit compared with other nonflipped courses/units with a preference for the FCA (53%). Almost half of the students agreed the FCA improved their academic performance (grade) (45%) and other academic skills (ie, teamwork) (48.5%). Most student comments related to the value of participate phase activities. The FCA engaged most students in learning and is an emerging learning and teaching approach appropriate for undergraduate nutrition dietetic education.

ACS Style

Sarah J. Burkhart; Jane A. Taylor; Mary Kynn; Dana L. Craven; Elizabeth Swanepoel. Undergraduate Students Experience of Nutrition Education Using the Flipped Classroom Approach: A Descriptive Cohort Study. Journal of Nutrition Education and Behavior 2020, 52, 394 -400.

AMA Style

Sarah J. Burkhart, Jane A. Taylor, Mary Kynn, Dana L. Craven, Elizabeth Swanepoel. Undergraduate Students Experience of Nutrition Education Using the Flipped Classroom Approach: A Descriptive Cohort Study. Journal of Nutrition Education and Behavior. 2020; 52 (4):394-400.

Chicago/Turabian Style

Sarah J. Burkhart; Jane A. Taylor; Mary Kynn; Dana L. Craven; Elizabeth Swanepoel. 2020. "Undergraduate Students Experience of Nutrition Education Using the Flipped Classroom Approach: A Descriptive Cohort Study." Journal of Nutrition Education and Behavior 52, no. 4: 394-400.

Journal article
Published: 03 February 2020 in Sustainability
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Opportunities exist for nutrition and dietetic (N&D) professionals to contribute to sustainable development and support actions towards the attainment of the UN’s Sustainable Development Goals (SGD’s). Students undertaking higher education are well-placed to develop skills and capabilities in creative and critical problem solving for sustainability. However, there is limited literature exploring nutrition and dietetic students’ perceptions of sustainability that would help to inform an effective and constructively aligned embedding of sustainability content and active learning opportunities into curriculum. This descriptive cohort study design utilised a 17-question online survey to explore 95 Australian N&D undergraduate students’ self-reported familiarity with and perceived importance of sustainability and related concepts, and view of sustainability for future practice. Participants reported being more familiar with the term environmental sustainability and related concepts than economic or social sustainability. Varying levels of familiarity of 42 sustainability related concepts within economic resilience, environmental integrity, social development and cross-cutting issues were reported. Most participants (82%, n = 78) reported sustainability was very important in general (82%, n = 78), and for professional practice (63%, n = 60). Over half of the participants identified government led initiatives to address the future of society (65%, n = 71). Our study highlights the complexity of sustainability in a discipline specific context and the need for understanding students’ perceptions of sustainability to inform N&D curriculum design.

ACS Style

Sarah Burkhart; Michele Verdonck; Theresa Ashford; Judith Maher. Sustainability: Nutrition and Dietetic Students’ Perceptions. Sustainability 2020, 12, 1072 .

AMA Style

Sarah Burkhart, Michele Verdonck, Theresa Ashford, Judith Maher. Sustainability: Nutrition and Dietetic Students’ Perceptions. Sustainability. 2020; 12 (3):1072.

Chicago/Turabian Style

Sarah Burkhart; Michele Verdonck; Theresa Ashford; Judith Maher. 2020. "Sustainability: Nutrition and Dietetic Students’ Perceptions." Sustainability 12, no. 3: 1072.

Journal article
Published: 16 January 2020 in Education Sciences
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Nutrition and dietetic (N&D) education is traditionally taught didactically; however, the flipped classroom approach (FCA) is an emerging pedagogical approach in this discipline. Technological tools providing cognitive support enhance learning, particularly when students are engaged. In N&D education, students have reported the FCA as engaging; however, evidence for how best to integrate technologies into the FCA is limited. The aim of this research is to explore undergraduate nutrition and dietetic students’ self-reported perceptions of the use of a digital workbook in nutrition courses designed and delivered using an FCA. A cross-sectional self-administered online survey was utilised to investigate Australian undergraduate student (N = 39) satisfaction, frequency of use, engagement with, and usefulness of a digital workbook. Most students (87%) were satisfied/very satisfied with the digital workbook as a tool for learning, applying and consolidating/revising course content. Most students (95%) agreed the digital workbook was engaging, providing comments related to workbook design, encouraged participation and novelty. Most useful aspects reported were workbook structure, development of a learning artefact, self-directed aspects and convenience, whereas, least useful aspects included technological issues. The use of a digital workbook in N&D education was well received and is an innovative approach to delivering courses taught with an FCA.

ACS Style

Sarah Burkhart; Dana Craven. Digital Workbooks in Flipped Nutrition Education: Student Perspectives’. Education Sciences 2020, 10, 22 .

AMA Style

Sarah Burkhart, Dana Craven. Digital Workbooks in Flipped Nutrition Education: Student Perspectives’. Education Sciences. 2020; 10 (1):22.

Chicago/Turabian Style

Sarah Burkhart; Dana Craven. 2020. "Digital Workbooks in Flipped Nutrition Education: Student Perspectives’." Education Sciences 10, no. 1: 22.

Journal article
Published: 10 October 2019 in Foods
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The aim of this study was to investigate the food purchasing behaviors of an adult Solomon Islander population within a transitioning food system in Auki, Malaita. Food purchasing behavior measures included; venue type and transportation for purchasing food, previous day expenditure on food purchases, number of weekly shopping experiences for store foods (generally long-life shelf and frozen items) and fresh foods (such as fruits and vegetables and fresh fish) and the importance of factors (i.e., price) on purchasing decisions. One hundred and thirty-three adults (aged 18 to 74 years; female: 63%, males: 37%) completed an interviewer administered questionnaire during December 2018. Food items were primarily sourced from Auki markets (n = 70) and stores (n = 40). Food purchasing differed between fresh and semi-perishable foods (store food). Participants reported similar shopping experiences for store food and fresh food (M = 3.87 and M = 3.25 times a week, respectively) and spending between $1 and $200 (M = $56.12) Solomon Island dollars on food in the previous day. The most reported purchased item was white rice (n = 117, 88%), with taste, freshness and family preference the most important factors reported as influencing food purchasing choices. While our findings are from a small sample in Auki, further research could build upon this work by investigating food purchasing behaviors at other times of the year, and more widely in the Solomon Islands and greater Pacific region.

ACS Style

Charis Bottcher; Steven J. R. Underhill; Judith Aliakbari; Sarah J. Burkhart. Food Purchasing Behaviors of a Remote and Rural Adult Solomon Islander Population. Foods 2019, 8, 464 .

AMA Style

Charis Bottcher, Steven J. R. Underhill, Judith Aliakbari, Sarah J. Burkhart. Food Purchasing Behaviors of a Remote and Rural Adult Solomon Islander Population. Foods. 2019; 8 (10):464.

Chicago/Turabian Style

Charis Bottcher; Steven J. R. Underhill; Judith Aliakbari; Sarah J. Burkhart. 2019. "Food Purchasing Behaviors of a Remote and Rural Adult Solomon Islander Population." Foods 8, no. 10: 464.

Journal article
Published: 17 July 2019 in Nutrients
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Ongoing dietary transitions in the Solomon Islands has resulted in an over-reliance on commercially sourced foods, leading to food insecurity, and a subsequent rise in multiple forms of malnutrition. The aim of this study was to investigate the individual dietary diversity and food preferences of the adult population living in Auki, Solomon Islands. A cross-sectional study involving 133 adults was undertaken in the Auki district via an interviewer-administered questionnaire. Individual dietary diversity scores (DDS) were determined based on the results of a 24-h recall method. Overall mean DDS was 7.27 (range 2–12). Females and participants who lived outside the Auki town center had significantly higher dietary diversity scores. Low consumption of a variety of nutritious foods within food groups and high consumption of energy dense processed foods, indicates that diet quality is likely limited in some of this population. Participants desire for a diverse diet including local foods suggests that current dietary diversity status in this population may be influenced by food security rather than food preference.

ACS Style

Bridget Horsey; Libby Swanepoel; Steven Underhill; Judith Aliakbari; Sarah Burkhart. Dietary Diversity of an Adult Solomon Islands Population. Nutrients 2019, 11, 1622 .

AMA Style

Bridget Horsey, Libby Swanepoel, Steven Underhill, Judith Aliakbari, Sarah Burkhart. Dietary Diversity of an Adult Solomon Islands Population. Nutrients. 2019; 11 (7):1622.

Chicago/Turabian Style

Bridget Horsey; Libby Swanepoel; Steven Underhill; Judith Aliakbari; Sarah Burkhart. 2019. "Dietary Diversity of an Adult Solomon Islands Population." Nutrients 11, no. 7: 1622.

Observational study
Published: 01 February 2018 in Appetite
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Although the nutrient requirements and dietary intake of athletes have been thoroughly investigated, little is known about the influences on their food choice, particularly prior to and during competition. This study sought to investigate factors that influence food selection of athletes at two similar international competition events: the Melbourne 2006 and Delhi 2010 Commonwealth Games. A secondary aim was to explore differences in these factors between at each event given the culturally diverse locations. A survey developed for this study was distributed to athletes in the village dining hall at both events. Athletes scored a selection of factors influencing food choice on a scale of 1 (not important) to 5 (very important). A total of 769 individuals completed the questionnaire in total, with 351 (46%) from Delhi and 418 (54%) from Melbourne. Overall, athletes rated nutrient composition (M = 4.22), stage of competition (M = 4.09), time of day (M = 4.02) and familiarity of the food (M = 4.07) higher than sensory properties (smell M = 3.88; visual appearance M = 3.22) when making a food selection. Visual appearance (p = 0.01), stage of competition (p < 0.001) and time of day (p = 0.01) had greater influence in Delhi than Melbourne. Overall, a significantly higher proportion of female athletes rated smell (p < 0.001) and familiar food (p < 0.001) as important compared to males. The stage of competition and nutrition composition was rated as very important by the greatest proportion of athletes from weight category sports (61.9%) and endurance sports (57.9%) respectively. The influence of the coach and team mates was less of an influence than other factors, but more so for athletes from Non-Western regions. Further investigation of the various determinants and motives for food section of athletes from a range of sports and cultures is warranted.

ACS Style

Fiona E. Pelly; Sarah J. Burkhart; Peter Dunn. Factors influencing food choice of athletes at international competition events. Appetite 2018, 121, 173 -178.

AMA Style

Fiona E. Pelly, Sarah J. Burkhart, Peter Dunn. Factors influencing food choice of athletes at international competition events. Appetite. 2018; 121 ():173-178.

Chicago/Turabian Style

Fiona E. Pelly; Sarah J. Burkhart; Peter Dunn. 2018. "Factors influencing food choice of athletes at international competition events." Appetite 121, no. : 173-178.

Journal article
Published: 06 November 2017 in International Journal of Sustainability in Higher Education
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Purpose The purpose of this paper is to describe students’ self-reported learning from engaging in an experiential learning task designed to develop their understanding of sustainable food systems and dietary practices. Design/methodology/approach In all, 143 first-year students enrolled in an entry level food and nutrition subject undertook a three-week eco-friendly food challenge (1. Reduce food (and food-related) waste; 2. localise food purchases; 3. eat seasonally and sustainably; or 4. reduce meat consumption). They blogged about their experience and respond to an action-orientated reflective question each week. Content analysis of the blogs was undertaken using NVivo 10. Content was systematically coded and categorised according to action/activity, learning and response to reflective question. Findings Students reported undertaking a range of self-selected practical activities throughout the challenge. Self-reported learning suggested students gained self-awareness and knowledge and demonstrated problem-solving abilities. The importance of planning and preparation was the most common theme in students’ blogs when responding to the action-orientated reflective question in Week 1. In Week 2, students identified socially mediated barriers and the time and energy required to undertake their challenge as the most likely barriers preventing others engaging in the challenge. They provided advice and solutions to overcome these barriers. In Week 3, a range of community, government and multi-sector initiatives to support consumer food-related behaviour change were identified. Originality/value This approach presents a possible means for engaging nutrition undergraduates with environmental sustainability.

ACS Style

Judith Maher; Sarah Burkhart. Experiential learning for engaging nutrition undergraduates with sustainability. International Journal of Sustainability in Higher Education 2017, 18, 1108 -1122.

AMA Style

Judith Maher, Sarah Burkhart. Experiential learning for engaging nutrition undergraduates with sustainability. International Journal of Sustainability in Higher Education. 2017; 18 (7):1108-1122.

Chicago/Turabian Style

Judith Maher; Sarah Burkhart. 2017. "Experiential learning for engaging nutrition undergraduates with sustainability." International Journal of Sustainability in Higher Education 18, no. 7: 1108-1122.

Journal article
Published: 14 October 2016 in Nutrients
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International travel and short-term residence overseas is now a common feature of an elite athlete’s competition schedule, however, food choice away from home may be challenging and potentially impact on performance. Guidelines for dietary intake specific to competition exist for athletes, however, there is little evidence available to ascertain if athletes meet these recommendations during competition periods, particularly when food is provided in-house. During the Delhi 2010 Commonwealth Games, dietitians based in the dining hall recorded 24 h dietary recalls with all athletes who visited the nutrition kiosk. Analysis of dietary intake was conducted with FoodWorks (Xyris Pty Ltd., Brisbane, Australia). Overall, athletes reported consuming a median total daily energy intake of 8674 kJ (range 2384–18,009 kJ), with carbohydrate within the range of 1.0–9.0 g per kg of bodyweight (g/kg) (median = 3.8) and contributing to 50% total energy (TE) (range 14%–79%). Protein and fat intake ranged from 0.3–4.0 g/kg (median = 1.7) to 10–138 g (median = 67 g), and contributed to 21% TE (range 8%–48%) and 24% TE (range 8%–44%), respectively. Athletes reported consuming between 4 and 29 different food items (median = 15) in the previous 24 h period, with predominately discretionary, grains/cereals, meats, poultry, fish, eggs, and meat alternative items. This suggests that dairy, fruit, and vegetable intake may be suboptimal and intake of the micronutrients iron, zinc, calcium, and vitamins A and C may be of concern for a number of athletes.

ACS Style

Sarah J. Burkhart; Fiona E. Pelly. Dietary Intake of Athletes Seeking Nutrition Advice at a Major International Competition. Nutrients 2016, 8, 638 .

AMA Style

Sarah J. Burkhart, Fiona E. Pelly. Dietary Intake of Athletes Seeking Nutrition Advice at a Major International Competition. Nutrients. 2016; 8 (10):638.

Chicago/Turabian Style

Sarah J. Burkhart; Fiona E. Pelly. 2016. "Dietary Intake of Athletes Seeking Nutrition Advice at a Major International Competition." Nutrients 8, no. 10: 638.

Evaluation study
Published: 01 December 2014 in International Journal of Sport Nutrition and Exercise Metabolism
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The aim of this study was to evaluate the food provision and nutrition support at the London 2012 Olympic (OG) and Paralympic Games (PG) from the perspective of sports nutrition experts attending the event. Participants (n = 15) were asked to complete an online survey and rate on a Likert scale menu qualities, food safety, sustainability practices, nutrition labeling, and provision for cultural needs, dietary regimes and specific situations. Open-ended responses were incorporated to explore expert opinion and areas for improvement. Participants rated their overall experience of the food provision as 7.6 out of 10 (range 5 to 10), with the majority (n = 11) rating it greater than 7. The variety, accessibility, presentation, temperature, and freshness of menu items rated as average to good. A below average rating was received for recovery food and beverages, provision of food for traveling to other venues, taking suitable snacks out of the dining hall and provision of food at other venues. However, the variety and accessibility of choices for Ramadan, and provision of postcompetition food were rated highly. A number of comments were received about the lack of gluten free and lower energy/fat items. The inclusion of allergens on nutrition labeling was considered more important than nutrient content. While dietetic review of the menu in advance of the OG and PG is clearly a valuable process that has resulted in improvements in the food supply, there are still areas that need to be addressed that are currently not implemented during the event.

ACS Style

Fiona Pelly; Nanna L. Meyer; Jeni Pearce; Sarah Burkhart; Louise M Burke. Evaluation of Food Provision and Nutrition Support at the London 2012 Olympic Games: The Opinion of Sports Nutrition Experts. International Journal of Sport Nutrition and Exercise Metabolism 2014, 24, 674 -683.

AMA Style

Fiona Pelly, Nanna L. Meyer, Jeni Pearce, Sarah Burkhart, Louise M Burke. Evaluation of Food Provision and Nutrition Support at the London 2012 Olympic Games: The Opinion of Sports Nutrition Experts. International Journal of Sport Nutrition and Exercise Metabolism. 2014; 24 (6):674-683.

Chicago/Turabian Style

Fiona Pelly; Nanna L. Meyer; Jeni Pearce; Sarah Burkhart; Louise M Burke. 2014. "Evaluation of Food Provision and Nutrition Support at the London 2012 Olympic Games: The Opinion of Sports Nutrition Experts." International Journal of Sport Nutrition and Exercise Metabolism 24, no. 6: 674-683.

Journal article
Published: 01 February 2014 in International Journal of Sport Nutrition and Exercise Metabolism
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The aim of this study was to investigate the dietary regimens reported by athletes competing at a major international competition and report whether these were based on nutrient composition, religious beliefs, cultural eating style, food intolerance or avoidance of certain ingredients. A questionnaire was randomly distributed to 351 athletes in the main dining hall of the athletes’ village over the three main meal periods during the Delhi 2010 Commonwealth Games (23rd Sept—14th Oct, 2010). The majority (n = 218, 62%) of athletes reported following one or more dietary regimens, with 50% (n = 174) following a diet based on the nutrient composition of the food. Significantly more athletes from weight category and aesthetic sports (28%, p = .005) and from power/sprint sports (41%, p = .004) followed low fat and high protein regimens respectively. Other specialized dietary regimens were followed by 33% of participants, with avoidance of red meat (13%), vegetarian (7%), Halal (6%), and low lactose regimens (5%) reported most frequently. Significantly more athletes from non-Western regions followed a vegetarian diet (p < .001), while more vegetarians reported avoiding additives (p = .013) and wheat (p ≤ .001). A Western style of eating was the most commonly reported cultural regimen (72% of total with 23% from non-Western regions). Those following a Western diet were significantly more likely to report following a regimen based on nutrient composition (p = .02). As a high proportion of athletes from differing countries and sports follow specialized dietary regimens, caterers and organizers should ensure that adequate nutrition support and food items are available at similar events.

ACS Style

Fiona E. Pelly; Sarah J. Burkhart. Dietary Regimens of Athletes Competing at the Delhi 2010 Commonwealth Games. International Journal of Sport Nutrition and Exercise Metabolism 2014, 24, 28 -36.

AMA Style

Fiona E. Pelly, Sarah J. Burkhart. Dietary Regimens of Athletes Competing at the Delhi 2010 Commonwealth Games. International Journal of Sport Nutrition and Exercise Metabolism. 2014; 24 (1):28-36.

Chicago/Turabian Style

Fiona E. Pelly; Sarah J. Burkhart. 2014. "Dietary Regimens of Athletes Competing at the Delhi 2010 Commonwealth Games." International Journal of Sport Nutrition and Exercise Metabolism 24, no. 1: 28-36.

Journal article
Published: 13 November 2013 in Journal of Human Nutrition and Dietetics
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Although registered sports dietitians commonly assist athletes with training and competition nutrition advice, an emerging area of practice is focused around food provision and nutrition support provided at major competition events. The present study aimed, first, to identify the dietetic skills and scope of practice that dietitians may require to work in this environment as determined by the occasions of service provided by dietitians at a nutrition kiosk located in the dining hall at a major competition event and, second, to investigate athletes' opinion and usage of the nutrition services and the association with their type of sport and previous source of nutrition information.

ACS Style

S. J. Burkhart; F. E. Pelly. Beyond sports nutrition: the diverse role of dietitians at the Delhi 2010 Commonwealth Games. Journal of Human Nutrition and Dietetics 2013, 27, 639 -647.

AMA Style

S. J. Burkhart, F. E. Pelly. Beyond sports nutrition: the diverse role of dietitians at the Delhi 2010 Commonwealth Games. Journal of Human Nutrition and Dietetics. 2013; 27 (6):639-647.

Chicago/Turabian Style

S. J. Burkhart; F. E. Pelly. 2013. "Beyond sports nutrition: the diverse role of dietitians at the Delhi 2010 Commonwealth Games." Journal of Human Nutrition and Dietetics 27, no. 6: 639-647.

Journal article
Published: 01 November 2013 in Appetite
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Point of choice (POC) labels may assist individuals to choose food appropriate for their needs when dining away from home. However, limited research exists on the use and opinion of labels by athletes in a large dining hall environment. The aim of this study was to evaluate athletes’ utilisation and opinion of POC nutrition labels provided in the athletes village main dining hall at a major competition event (the 2010 Commonwealth Games, New Delhi, India). A questionnaire was distributed to athletes from a range of cultural and sporting backgrounds (n = 351) while present within the dining hall during main meal periods throughout the competition event (23rd September–14th October, 2010). While the majority of respondents (79%) reported that it was important/very important to provide POC information for menu items and 59% rated the POC labels as useful/very useful, only 14% of athletes reported using labels all of the time. Athletes from specific regions (India/Sri Lanka, Africa), sports (team and weight category), and those with less education reported using the labels more frequently. Although females rated the importance of providing nutrition information higher than males (p = 0.008), there was no gender difference in reported use of POC labels. Athletes believed that POC labels could be improved with the addition of more information, better aesthetic properties, and better positioning in more convenient locations. Further research to identify the most effective POC label for use in this environment, and ultimately the development of a standardised label may assist a broader range of athletes at future competitions.

ACS Style

Sarah J. Burkhart; Fiona E. Pelly. Athlete use and opinion of point of choice nutrition labels at a major international competition. Appetite 2013, 70, 6 -13.

AMA Style

Sarah J. Burkhart, Fiona E. Pelly. Athlete use and opinion of point of choice nutrition labels at a major international competition. Appetite. 2013; 70 ():6-13.

Chicago/Turabian Style

Sarah J. Burkhart; Fiona E. Pelly. 2013. "Athlete use and opinion of point of choice nutrition labels at a major international competition." Appetite 70, no. : 6-13.

Journal article
Published: 01 February 2013 in International Journal of Sport Nutrition and Exercise Metabolism
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The aim of this study was to investigate whether athletes’ opinion of food provision in the main dining hall of the athletes’ village at the Delhi 2010 Commonwealth Games varied according to cultural background, sport, stage of competition, and previous experience at similar events. A previously developed questionnaire was distributed over 3 meal periods to 351 athletes dining in the main dining hall during the course of the games (Sept. 23 to Oct. 4, 2010). Despite the challenges of food provision in a non-Western region, the availability of food and beverage items was rated highly. However, athletes from Western regions tended to rate food provision qualities lower than athletes from non-Western regions. Most athletes found it easy to find items to meet their nutrition needs; however, requests for sports foods, snacks, and culturally specific items were received. Power/sprint athletes were more critical of the food provision, whereas athletes from aesthetic sports tended to rate it more highly. Athletes farther from competition gave higher ratings for taste, while athletes who had more experience in this type of environment also tended to be more critical of the food provision. Overall daily mean opinion scores for taste and menu variety decreased over the games period. The results of this study can help organizers and caterers ensure that appropriate food and beverage are provided for athletes at major competition events.

ACS Style

Sarah Burkhart; Fiona Pelly. Athletes’ Opinions of Food Provision at the 2010 Delhi Commonwealth Games: The Influence of Culture and Sport. International Journal of Sport Nutrition and Exercise Metabolism 2013, 23, 11 -23.

AMA Style

Sarah Burkhart, Fiona Pelly. Athletes’ Opinions of Food Provision at the 2010 Delhi Commonwealth Games: The Influence of Culture and Sport. International Journal of Sport Nutrition and Exercise Metabolism. 2013; 23 (1):11-23.

Chicago/Turabian Style

Sarah Burkhart; Fiona Pelly. 2013. "Athletes’ Opinions of Food Provision at the 2010 Delhi Commonwealth Games: The Influence of Culture and Sport." International Journal of Sport Nutrition and Exercise Metabolism 23, no. 1: 11-23.