Editors:
- Provides an overview of the foundations of critical dietetics and critical nutrition.
- Challenges and complements conventional dietetics approaches
- Links policy and practice with a critical dimension on food and nutrition practice
- Offers a critical approach to the practice of nutrition and food policy
- Locates both clinical treatment and public health nutrition practice within a broader framework of food systems
- Each chapter contains a concise set of aims and learning outcomes, along with assignments
Part of the book series: Food Policy (FP)
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Table of contents (10 chapters)
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Front Matter
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Back Matter
About this book
This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens.
The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice. Chapters address key topics such as how to bring critical dietetics into conventional practice, applying critical diets in clinical practice, policy applications, and new perspectives on training and educating a critical nutrition and dietetic workforce. Contributing authors from around the globe also discuss the role of critical nutrition dietetics in industry, private practice, and consultancy, as well the role of critical dietetics in addressing the food, hunger, and health issues associated with the world economic crisis.
The authors designed the volume to be a reference work for students enrolled in undergraduate and postgraduate courses in Critical Nutrition, Critical Food Studies, and Critical Dietetics. Each chapter offers concise aims and learning outcomes, as well as assignments for students and a concise chapter summary. These features enhance the value of the volume as a learning tool.
Editors and Affiliations
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Flinders University, Adelaide, Australia
John Coveney, Sue Booth
About the editors
John Coveney is Professor of Global Food, Culture and Health at Flinders University. He is an accredited practising dietitian (Australia) and holds state registration in dietetics in the UK. John has published over 200 articles, and sole-authored several books and book chapters on food, culture and health.
Sue Booth is an academic at Flinders University in the College of Medicine and Public Health. Sue teaches into the Masters of Public Health program and has published in the areas of food insecurity and food systems.
Bibliographic Information
Book Title: Critical Dietetics and Critical Nutrition Studies
Editors: John Coveney, Sue Booth
Series Title: Food Policy
DOI: https://doi.org/10.1007/978-3-030-03113-8
Publisher: Springer Cham
eBook Packages: Medicine, Medicine (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Softcover ISBN: 978-3-030-03112-1Published: 22 February 2019
eBook ISBN: 978-3-030-03113-8Published: 13 February 2019
Series ISSN: 2365-4295
Series E-ISSN: 2365-4309
Edition Number: 1
Number of Pages: XII, 175
Number of Illustrations: 2 b/w illustrations
Topics: Public Health, Food Science, Nutrition, Clinical Nutrition