A New Holistic Model Portrays Health and Food Sustainability

By Jennifer M. Turley and Joan Thompson.

Published by The Sustainability Collection

Format Price
Article: Print $US10.00
Article: Electronic $US5.00

Food production systems in developed nations are major contributors to global warming and fossil fuel depletion. The detriments include conventional farming practices, processing, packaging, and transporting foods. Many public food models do not adequately portray a sustainable way of eating. A new model was created to help consumers make choices to support personal and global health. One hundred and forty college students completed a basic survey about the models’ abilities to convey a healthy diet, encourage plant based eating, encourage the consumption of whole fresh foods, promote the health of the whole person, and support a sustainable food system. The results demonstrated a rating of good to excellent in these areas and other areas for the new model.

Keywords: Holistic, Health, Food, Model, Sustainability, Survey Results

The International Journal of Environmental, Cultural, Economic and Social Sustainability, Volume 6, Issue 1, pp.345-354. Article: Print (Spiral Bound). Article: Electronic (PDF File; 867.046KB).

Dr. Jennifer M. Turley

Associate Professor of Nutrition, Health Promotion and Human Performance Department, Weber State University, Ogden, Utah, USA

Dr. Jennifer Turley is an associate professor of nutrition at Weber State University (WSU). She received her bachelor’s of science degree from Arizona State University in Nutrition, her doctorate degree in Nutritional Science from the University of Texas in Austin and completed a post-doctoral research fellowship at the National Cancer Institute. Her research focused on vitamin E, cancer, and the immune system. She brings her professional experiences and knowledge to her role as the director of the online nutrition program at WSU and to the foundations, diet design, lifespan, and cultural nutrition courses she teaches. Dr. Turley has presented at State, Regional, and National conferences and has authored basic science, teaching pedagogy, and online education peer reviewed journal articles as well as textbook publications in collaboration with Dr. Joan Thompson. She has a professional and personal interest in food system sustainability and feeding the sensitive person.

Joan Thompson

Associate Professor of Nutrition, Health Promotion and Human Performance Department, Weber State University, Ogden, Utah, USA

Dr. Joan Thompson is an Associate Professor of Nutrition and Nutrition Program Director at Weber State University. She received her B.S. from the University of California, Berkeley with a triple major of Food Science, Nutritional Science and Dietetics. She received her M.S. and Ph.D. from the University of Arizona, Tucson in Agricultural Biochemistry and Nutrition. During the last twenty years, she has created a nutrition program at Weber State University. Dr. Thompson has also worked as the dietitian for the 2004 US Olympic female throwers and for the Utah Health Department. She has research interests in nutrition education, sports nutrition, human performance, nutraceuticals, and body image. She has co-authored a Nutrition Life Science textbook with Dr. Jennifer Turley.

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