Nutrition Education
Nutrition Education

Author: Maureen M. Black

Publisher: S. Karger AG (Switzerland)

Published: 2019-12-20

Total Pages: 118

ISBN-13: 9783318065275

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Nutrition education may be defined as a combination of educational tactics accompanied by physical or environmental supports, the purpose of which is to encourage voluntary adoption of foods and other lifestyle behaviors that are beneficial to health. This book highlights the importance of nutrition education as an integral part of day-to-day life. The first part takes an in-depth look at what nutrition education is and how it can be used to influence various target populations. The second part explores the complexities of eating behavior, underscoring the importance of early childhood as a critical time for intervention. The final part focuses on nutrition education in medical schools, highlighting the latest educational technologies being used in curricula, as well as methods for bringing nutrition to the clinic. The insights presented in this book cover the basis of how nutrition interventions can be designed and delivered to improve food choices and, ultimately, an individual's health. The publication will be of great interest for educators, pediatricians, dietitians, public health, professionals, and policy makers.

Nutrition Education
Nutrition Education

Author: Isobel Contento

Publisher: Jones & Bartlett Learning

Published: 2010-10-22

Total Pages: 464

ISBN-13: 0763775088

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The role of nutrition education is to address the numerous personal and environmental influences on food choices and assist individuals in practicing healthy behaviors. Nutrition Education, Second Edition provides students with a simple, straightforward model to easily design effective nutrition education. Using a six-step process, it integrates theory, research, and practice, providing advice on designing, implementing, and evaluating theory-based nutrition education.

Nutrition Education in U.S. Medical Schools
Nutrition Education in U.S. Medical Schools

Author: National Research Council

Publisher: National Academies Press

Published: 1985-02-01

Total Pages: 152

ISBN-13: 0309035872

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As the general public has become more aware of advances in nutrition, consumer demands for advice on matters of diet and disease have grown. This book offers recommendations to upgrade what were found to be largely inadequate nutrition programs in U.S. medical schools in order that health professionals be better qualified to advise and treat their patients. A comprehensive study of one-third of American 4-year undergraduate medical schools provided information on the current status of nutrition programs at each school. Conclusions were drawn and recommendations made from analysis of this gathered information. Questions examined in this volume include: Has medical education kept pace with advances in nutrition science? Are medical students equipped to convey sound nutritional advice to their patients? What strategies are needed to initiate and sustain adequate teaching of nutrition in medical schools?

Nutrition Promotion
Nutrition Promotion

Author: Tony Worsley

Publisher: Routledge

Published: 2020-07-25

Total Pages: 458

ISBN-13: 100024668X

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Affluenza in developed societies is damaging our health, leading to increasing rates of obesity, diabetes and other metabolic disorders. Growth in individual food consumption is also threatening ecological sustainability. More than ever before, dieticians, nutritionists, and other health professionals need to promote healthy eating to the general public. Nutrition Promotion sets nutrition education firmly in a public health context, showing that nutrition promotion is most effective when targeted to particular population groups. Tony Worsley presents the history, theory and methods of nutrition promotion, and provides practical applications in a variety of settings and age groups. Drawing on international theory and research, and with international case studies and examples, Nutrition Promotion is an essential text for students and professionals in nutrition studies and dietetics, health promotion and public health programs. 'Finally we have a book on nutrition promotion from a public health perspective that integrates food systems, theoretical health behavior change models, evaluation methods, applications across settings and sectors, and provides practical examples from different countries.' - Professor Mary Story, School of Public Health, University of Minnesota 'A timely and considered book. It follows in that great tradition of public health nutrition by providing a basis for analysis, but takes it a step further by helping the reader make the transition to action.' - Martin Caraher, Reader in Food and Health Policy, City University London

Family Nutrition Guide
Family Nutrition Guide

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2018-05-11

Total Pages: 130

ISBN-13: 9789251052334

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This practical guide contains information designed to improve the feeding and nutrition of families in developing countries, primarily written for health workers, nutritionists and other development workers involved in community education programmes. Topics cover basic nutrition, family food security, meal planning, food hygiene and the special feeding needs of children, women and men, old, sick and malnourished people.

National Health Education Standards
National Health Education Standards

Author: Joint Committee on National Health Education Standards

Publisher:

Published: 2007

Total Pages: 0

ISBN-13: 9780944235737

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Concluding a two-year review and revision process supported by the American Cancer Society and conducted by an expert panel of health education professionals, this second edition of the National Health Education Standards is the foremost reference in establishing, promoting, and supporting health-enhancing behaviors for students in all grade levels. These guidelines and standards provide a framework for teachers, administrators, and policy makers in designing or selecting curricula, allocating instructional resources, and assessing student achievement and progress; provide students, families, and communities with concrete expectations for health education; and advocate for quality health education in schools, including primary cancer prevention for children and youth.

Promoting Nutrition Through Education
Promoting Nutrition Through Education

Author:

Publisher:

Published: 1985

Total Pages: 284

ISBN-13:

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Abstract: A bibliography of resources for educating and training teachers, school foodservice personnel, and students in nutritional principles covers nutrition education materials developed in the US Nutrition Education and Training (NET) Program as well as citations to literature about the program. A total of 445 citations are grouped according to 17 audience levels (e.g., primary grades (K-3); postsecondary education; foodservice training;adult education), with each citation containing an informative, nonevaluative abstract, a format description, and a Food and Nutrition Information Center (FNIC) number. Alisting of names and addresses of regional and state NET coordinators and title, language, and state indices are appended. (wz).

Sustainable healthy diets
Sustainable healthy diets

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2019-10-15

Total Pages: 42

ISBN-13: 9251318751

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Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).