How do foodservice dietitians and dietetic students learn about environmental sustainability? A scoping review protocol

INTRODUCTION: Healthcare services are responsible for 7% of Australia’s carbon emissions, or 35 772 kt per annum, with 44% of these attributed to hospitals and an unknown proportion originating from the kitchen. Carbon emissions contribute to climate change that is predicted to adversely impact heal...

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Udgivet i:BMJ Open
Main Authors: McCormack, Joanna, Noble, Christy, Ross, Lynda, Cruickshank, Denise, Bialocerkowski, Andrea
Format: Artigo
Sprog:Inglês
Udgivet: BMJ Publishing Group 2019
Fag:
Medical Education and Training
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6886930/
https://ncbi.nlm.nih.gov/pubmed/31767594
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1136/bmjopen-2019-032355
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