Influences related to the diffusion of innovations theory on the incorporation of sustainable food systems practices within dietetic responsibilities

An emerging trend encourages dietitians to evaluate multiple perspectives related to the current food system and to subsequently integrate sustainable food systems practices into their professional responsibilities. Despite this emphasis, current literature reveals that only a small segment of the dietetic workforce may be implementing food systems practices. The objective of this exploratory study was to assess factors that may influence the incorporation of sustainable food systems practices within professional dietetic responsibilities.;Specific domains from Rogers' Diffusion of Innovations guided this research and served as a framework for instrument development. A convenience sample of 77 members from the Illinois Academy of Nutrition and Dietetics completed an online survey that assessed social support, knowledge, and personal perceptions related to sustainable food systems practices. Participation in specific food systems learning opportunities was also measured. Descriptive and inferential statistical tests were conducted. Pearson's product moment correlations were used to measure associations between participants' views of social support, knowledge, and personal perceptions of sustainable food systems practices and current reported level of sustainable food systems practices.;As a group, participants sensed low levels of workplace social support for food systems practices, self-rated their knowledge as only fair, and felt not very confident about implementing sustainable food systems practices but agreed to the relevance of food systems practices within dietetics. Workplace social support was not correlated to current level of sustainable food systems practices. Understanding of sustainable food systems practices (r=.622, p<.001) and food systems knowledge (r=.548, p<.001) was positively associated with current level of sustainable food systems practices. Confidence in personal ability to incorporate sustainable food systems practices (r=.686, p<.001) and to convey concepts to clients (r=.607, p<.001) was more positively associated with current practice level than perceptions of clients' receptiveness (r=.280, p<.05), ability to understand (r=.301, p<.01), or potential for improved health outcomes (r=.269, p<.05) by integrating sustainable food systems concepts.;The identified deficits among social support, knowledge, and personal perceptions show that food systems practices are currently "upstream" to Registered Dietitians' roles. Expanding food systems learning opportunities and knowledge of evidence-based research to support efforts to conduct food systems initiatives and programs is necessary based on deficiencies identified within the DOI domains. Observed deficits may also relate to the absence of a precise sustainable food systems practice guideline at the time of this study. Dietitians are urged to consider trialing evidence-based food systems practices reported in the recently published Standards of Professional Performance in "Sustainable, Resilient, and Healthy Food and Water Systems" and other ensuing documents- as compatibility of the sustainable food systems innovation within dietetic practice has recent, recognized consensus among practitioners as well as the professional association.