Summary
Summary Abstract Collaborative Learning Semester 5 years 3 nutrition and dietetics
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Voeding & Diëtetiek De Haagse HogeschoolJaar 3 semester 3
Samenvatting Samenwerkend Leren
• Samenvatting literatuur
• Aantekeningen van de les
,Inhoudsopgave
• Week 1 3
• Week 2 16
• Week 3 21
• Week 4 33
• Week 6 48
• Week 8 62
• Week 9 70
• Week 11 79
• Week 13 84
• Week 15 89
• Week 16 96
• Week 17 109
• Journal Club 125
2
,SL week 1
Literature
EAT-lancet report - summary: https://eatforum.org/eat-lancet-commission/eat-lancet-commission-
summary-report/
Understanding Food an Climate Change: an interactive
guide: https://foodandclimate.ecoliteracy.org/interactive-guide/cover.xhtml
Eating more sustainably Fact
sheet: https://mobiel.voedingscentrum.nl/Assets/Uploads/voedingscentrum/Documents/Professionals
/Pers/Factsheets/English/Fact%20sheet_Eating%20more%20sustainably_2017.pdf
Objectives
Student is able to:
• Understand and explain the WHO Sustainable Development Goals (SDGs)
• Recognize the relationship between climate change and health and the associated themes and
trends.
• Understand the nature of complex problems resulting from interconnected social, political,
and climate change issues, and the associated challenges
• Articulate key public health concepts related to climate change
• Ability to explain, describe and justify arguments related to sustainability climate change,
sustainable eating – health promotion
3
, Notes
Sustainable diets
What to eat for a sustainable and healthy future?
38% of the Dutch intentionally lowered their meat intake.
¼ of food is wasted: 23-32% at consumer level
What is the problem?
We exceed the safe operating space of the earth:
• Climate change
• Disruption of nitrogen cycles
• Biodiversity loss
• Changes in land use
Food represents 21 to 37% of our carbon-footprint
Protein sources: large variation in impact
4
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