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The Abbey-Shepherd Device Education Model approaches course content with a focus on 4 levels of complexity. The levels progress through the purpose and operational procedures for a specific device and are followed by the fundamentals upon which the procedures are based. The next level is that of the basic science that undergirds the principles of design and specifications, such as accuracy and sensitivity. The 4th level involves systems operational principles that incorporate the interaction of the device, patient, nurse, facility, and environment. The major steps to follow in using the model are: 1. Obtain the device and a copy of its operating manual for analysis. 2. Observe the actual use of the device and talk to colleagues about their experiences. 3. Check with ECRI and other sources for any failures associated with the device. 4. Answer 6 questions regarding the purpose, operational steps, science and technology, and predicted failures of the device. 5. Write a training lesson plan based on the information gathered.

Sustainable food production is an important part of dietetic education and training; however, the focus in the dietetic sphere is often on the environmental aspect. Understanding the multi-dimensional nature of sustainability can enhance dietetic students’ sustainability competences–such as empathy and change of perspective, systems thinking, and critical thinking and analysis–to help them in their future careers and strengthen their position in society as trusted and knowledgeable food and nutrition professionals. Enhancing public understanding of sustainable food production is imperative as populations become more urban, are less connected to agriculture, and have expectations for sustainably grown/raised food, often without knowing current food production practices or the multiple aspects of sustainability that must be in place for farmers to meet those demands. The goal of this research was to understand Canadian farmers’ perceptions of environmental, economic, and social aspects of sustainable food production. Employing a descriptive qualitative approach and constant comparative analysis, four food and nutrition researchers analyzed interviews from 52 farmers from across Canada. Participants had to be English-speaking, produce food through farming on land, and own or rent the land on which they farm. Telephone/video interviews revealed five overarching social themes: (1) the importance of community and social capital, (2) public perception and social license to operate, (3) lack of infrastructure, and (4) deep connections to personal lives. The final theme, mental health issues (5), reflected the consequences of the multiple sources of stress that can undermine the social sustainability of farmers, farm communities, and food production. These findings may help various audiences appreciate the multiple dimensions of sustainable food production; reflect on their values, perceptions, and actions with regard to agriculture; and enhance their compassion and empathy for all farmers.

Environmental sustainability in agriculture is a key component of discussions to address the current climate crisis; unfortunately, many people (including researchers) presume that only certain types of agriculture (e.g., organic, local) are environmentally sustainable. Non-farmers also fail to acknowledge that many farm practices, including grazing animals, mitigate climate change. Farmers’ perceptions about environmental sustainability are important because their livelihoods, and those of future generations, depend on their commitment to sustainable environmental practices. The purpose of this qualitative research was to understand Canadian farmers’ perceptions of environmental sustainability, how they are implementing strategies that contribute to sustainable food production, and the challenges they face. Fifty-two farmers, representing 48 farms and over 1000 years of farming experience, participated in comprehensive in-depth interviews. Four farms were in British Columbia; 13 in the Prairies; 26 in Central Canada; and five in Eastern Canada. A wide variety of farm types (e.g., fruit/vegetables, livestock, grains) and sizes (2 to 6500 acres) were included in the study. Farmers’ perceptions of environmental sustainability coalesced into four main themes: (1) definitions of sustainability and environmental sustainability, (2) current practices, (3) farming as an identity, and (4) challenges. Many participants explained that they already use sustainable practices and technology, contrary to prevailing opinion that entire food systems need to be transformed to be sustainable. As new agricultural policies and educational curricula are developed, information provided to students, policy makers, and the public must be accurate, balanced, evidence-based, and respectfully consider all perspectives, especially those of farmers.