A teacher interested in promoting “sustainable nutrition” would include a lesson about farming methods that protect the environment.
identifying and maintaining a healthy BMI.
properly storing food for long periods of time.
choosing foods with the healthiest preservatives.

focus the teaching of nutrition concepts at times when the children are eating  

1. protective factors are characteristics associated with a lower likelihood of negative outcomes or that reduce a risk factor's impact. individual-level protective factors might include positive self-image, self-control, or social competence

2. attitudes are the response that is a result of our values. values decide what we think as for right, wrong, good, or unjust. attitudes are our likes and dislike towards things, people, and objects. they represent several beliefs focused on a specific object or situation