{{ (moduleVm.actions && moduleVm.changeStatus) ? moduleVm.status : '' }} Bridging the Sustainability Gap: Food Systems and the Nutrition Professional

Activity Steps

1 Activity
2 Take Test 3Certificate

Purpose of Activity

To familiarize the nurse and the nutrition professional with concepts related to sustainable food systems.

Learning Objectives

After completing this continuing education activity you will be able to:

  1. Describe how the current food system functions.
  2. Discuss the basic concepts of food sustainability.

Disclosures

The authors and planners have disclosed that they have no financial relationships related to this article.

Price: $21.95

Credits:

  • ANCC 2.0 CH
  • DC - BON 2.0 CH
  • KY-BON 2.0 CH

Lippincott Williams & Wilkins is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation.
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This activity is also provider approved by the California Board of Registered Nursing, Provider Number CEP 11749. Lippincott Williams & Wilkins is also an approved provider of continuing nursing education by the District of Columbia and Florida #50-1223. Your certificate is valid in all states.
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The ANCC's accreditation status of Lippincott Williams & Wilkins Department of Continuing Education refers only to its continuing nursing educational activities and does not imply Commission on Accreditation approval or endorsement of any commercial product.





Planner
Test Code: NT0712
Published: July/August 2012
Expires: 12/31/2026
Sources: Nutrition Today
Required Passing Score: 13/18 (72%)
Authors: Joanne Delaney Burke PhD, RD, LD
Categories: Nutrition
Specialties: Medical-Surgical
Topics: Environment