15 Part 3 Test and Learning Assignments 

Part 3 Test

Part 3 Learning Assignments

Case Studies

Drawing on the case studies in Part 3, or on the Case Studies page, for inspiration, choose one to replicate or adapt, or create your own idea, for a project in your community. If you are a practitioner, map out the steps you would need to carry out. If you are a student, design a project. 

This project will involve two phases:

1. Project Planning: This involves a literature review and developing a clear project outline with, at least: clear goals and objectives, a clear audience and setting, action steps, required resources, stakeholders and partners, and timeline. Refer to program design models for nutrition education to guide you.
2. Implementation Phase (optional):  Begin implementing your project and documenting your work.

Food Record Assignment

This example assignment is not appropriate for anyone who knows that detailed tracking of their own food intake, or sharing with and analysing others’ food records will be harmful.

In a classroom setting, assign partners and instruct students to do a detailed three-day food record. Once the Record is completed, have the partners exchange their food records. Now, students will analyse the food record and write a report acknowledging the things your partner did well and areas that need improvement in terms of eating sustainably. Students are encouraged to meet and discuss as they are working through the project so that they can clarify information.

In a professional setting, the same assignment can be completed by exchanging a three-day food record with another nutrition professional or coworker. This will provide you with practice analysing food records related to sustainability. Instead of a report, a simple meeting could be used to discuss strengths and areas each other needs to work on to eat more sustainably.

Tips: It is extremely helpful if anyone participating in this activity includes a clear health and/or sustainability goal and uses a clear definition of sustainability to ground the analysis. If time permits, both parties can discuss what they mean by sustainability or a sustainable dietary pattern before beginning. When completing your food record, include additional information about where your food was grown and the labour practices, where it was purchased, the packaging around it, food waste produced, etc.

Conclusion

Congratulations on Finishing Sustainability, Food Systems, and Health! We encourage you to share and collaborate with peers on what you’ve learnt within this online text. The following groups are online groups on Sustainable Food Systems that are open to anyone.

1. Sustainable Food Systems Network (SFSN) on Mobilize
2. Food Systems Transformation WhatsApp Community
3.  Sustainable Foods Network group on LinkedIn
4. agriculture to nutrition (ag2nut) group on LinkedIn. This group is a space where members can post their interest and availability to work or collaborate on AgNut related jobs, consultancies, projects, etc.
5. Sustainable Nutrition Manual (SNM): Permaculture for Healthy Planet & People World Food Programme, Free manual, flyers, drawings, and poster highlighting 600 foods in Malawi for all the nutrition we need every day of the year. The Permaculture ethics & principles can be used anywhere with your own preferences. The Never Ending Food Sustainable Nutrition Manual, is available online.
   SNM group on Facebook
   SNM on Instagram
6. ICDA International Confederation of Dietetic Associations’ Sustainable Food System Toolkit. The ICDA SFS toolkit is for & by ICDA members from 50 Nutrition & Dietetic Associations in 60 nations. Learn more about
   #SustainableFoodSystems with the
   #ICDAsfsToolkit at:
   InternationalDietetics.org/Sustainability