Anna Stubbendorff is a registered dietitian. She holds BSc in Media and Communication from Lund University (2003), a BSc in Clinical Nutrition from Suhr’s Metropolitan University College in Copenhagen (2009). Additionally, Anna has taken several postgraduate courses in the field of nutrition. In 2019, Anna began her PhD studies in the Nutritional Epidemiology group. Her projects focus on sustainable nutrition.
Anna has experience working in a clinical setting developing more sustainable food programmes in hospitals. Anna has also been a program manager for the Swedish Association of Clinical Dietitians with projects addressing public health, cancer prevention, non-communicable diseases and sustainable food consumption. Anna has prior NGO experience working with sustainability and human rights in India.
Anna’s PhD research is focused on perspectives of health and climate and inequalities in health. Anna is enrolled in the Agenda 2030 Graduate School. She will examine sustainable nutrition within the broader framework of the UN Sustainable Development Goals.
- CONCLUSIONS: We developed a new dietary index to investigate adherence to the EAT-Lancet diet. The findings indicate a 25% lower risk of mortality among those with the highest adherence to the EAT-Lancet diet, as defined using our index, which adds to the evidence base for the development of sustainable dietary guidelines.
- Co-benefits from sustainable dietary shifts for population and environmental health: an assessment from a large European cohort studyBACKGROUND: Unhealthy diets, the rise of non-communicable diseases, and the declining health of the planet are highly intertwined, where food production and consumption are major drivers of increases in greenhouse gas emissions, substantial land use, and adverse health such as cancer and mortality. To assess the potential co-benefits from shifting to more sustainable diets, we […]
- Computer-Based Training in Eating and Nutrition Facilitates Person-Centered Hospital Care: A Group Concept Mapping StudyStudies have shown that computer-based training in eating and nutrition for hospital nursing staff increased the likelihood that patients at risk of undernutrition would receive nutritional interventions. This article seeks to provide understanding from the perspective of nursing staff of conceptually important areas for computer-based nutritional training, and their relative importance to nutritional care, following […]
- CONCLUSION: The computer-based training increased the provision of energy-dense food and dietician consultations to patients at UN risk without increasing overtreatment of patients without UN risk.
- Short-term effects of a computer-based nutritional nursing training program for inpatient hospital careCONCLUSION: The computer-based training seemed to increase the probability for patients at UN risk in the IH to receive nutritional treatment without increasing overtreatment.