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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Detalles Bibliográficos
Autores principales: McCormack, Joanna, Noble, Christy, Ross, Lynda, Cruickshank, Denise, Bialocerkowski, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group 2019
Materias:
Medical Education and Training
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6886930/
https://www.ncbi.nlm.nih.gov/pubmed/31767594
http://dx.doi.org/10.1136/bmjopen-2019-032355

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6886930/
https://www.ncbi.nlm.nih.gov/pubmed/31767594
http://dx.doi.org/10.1136/bmjopen-2019-032355

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