Date Available
5-10-2024
Year of Publication
2022
Degree Name
Master of Science in Nutrition and Food Systems (MSNFS)
Document Type
Master's Thesis
College
Agriculture, Food and Environment
Department/School/Program
Dietetics and Human Nutrition
First Advisor
Dr. Dawn Brewer
Abstract
The population is rapidly increasing all over the world. As foods are produced for us to consume, the food system generates negative environmental impacts at each step. The extent of damage generated by food production depends on the amount of land, water, and energy depleted. These environmental impacts can result in reduced quantities of food produced, damages to the land and water used to grow/produce food, pollution of food, and food waste. All of which impact the amount of product produced. Thereby, shifting food-related behaviors of consumers toward sustainable eating may be a way to promote the health of people and the environment. A sustainable diet is defined as a diet with low environmental impacts, is accessible, culturally appropriate, and nutritionally adequate. These diets may curb negative environmental impacts that are seen in our current food system. Increasing understanding of sustainable eating may improve acceptance among individuals. Once knowledge and acceptance are acquired, food choices are dependent on the consumer’s willingness to make behavior changes. Development of a Family and Consumer Sciences (FCS) Extension curriculum is a mechanism to bring information about sustainable eating to Kentuckians. Currently, an Extension curriculum is not available to educate adults about this topic.
Digital Object Identifier (DOI)
https://doi.org/10.13023/etd.2022.145
Funding Information
This study supported by the National Institutes of Environmental Health Sciences, Nutrition and Superfund Chemical Toxicity program (no. 5 P42 ES007380-16) from 2020 through 2024.
Further support from the Kentucky Department of Agriculture, U.S. Department of Agriculture Specialty Crop Block Grant Program's Plate It Up! Kentucky Proud Sustainability Project (no. PON2 035 1900003062) from 2018-2021
Recommended Citation
Barker, Lindley, "FAMILY AND CONSUMER SCIENCES EXTENSION AGENTS PERCEPTION OF A SUSTAINABLE EATING CURRICULUM FOR KENTUCKIANS" (2022). Theses and Dissertations--Nutrition and Food Systems. 91.
https://uknowledge.uky.edu/foodsci_etds/91
