The week 4 signature Diet Analysis assignment has been designed for you to analyze and assess your own diet using the US Dietary Guidelines for Americans.
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Ch1.pptxChapter 1
Community Nutrition
and Public Health
Community Nutrition and Public Health
Community nutrition is a modern and comprehensive profession that includes, among other disciplines, public health nutrition.
Community nutrition is the part of nutrition that deals with a variety of food and nutrition issues related to individuals, families, and special groups with a common link such as place of residence, language, culture, or health issues.
The Concept of Community
The World Health Organization (WHO) defined community as a social group determined by geographic boundaries and/or common values and interests.
Community members know and interact with one another, and function within a particular social structure and show and create norms, values, and social institutions.
Suburbs and other areas surrounding the legal limits of a city are also an integral part of the total community.
The Concept of Community Continued
A community is also the demographic such as age, gender, social class, or race.
A community can be defined on the basis of a common interest or goal.
A collection of people, even if they are scattered geographically, can have a common interest. This is called a common-interest community.
The Concept of Community Continued
Examples of common-interest communities:
Members of a national professional organization (i.e., The American Dietetic Association)
Members of churches
Disabled individuals scattered throughout a large city
Individuals with specific health conditions (e.g., diabetes, hypertension, breast cancer, mental illness)
Teenage mothers
Homebound elderly persons
Public Health and Nutrition
Public health is the science and art of preventing disease, prolonging life, and promoting health through organized community effort.
Community nutrition and dietetics professionals are members of community and public health agencies who are responsible for nutrition services that emphasize community health promotion and disease prevention.
They deal with the needs of individuals in primary, secondary, and tertiary prevention.
Public Health and Nutrition Continued
Public health has been viewed as the scientific diagnosis and treatment of the community.
In this vision, the community, instead of the individual, is seen as the patient.
The focus is on the community’s strengths and resilience.
Public Health and Nutrition Continued
Community strengths can be physiological, psychological, social, or spiritual.
They include such factors as:
Education, coping skills, support systems, knowledge, communication skills, nutrition, coherent belief systems, fitness, ability to develop a supportive environment, and self-care skills.
Public Health and Nutrition Continued
Public health nutrition was developed in the United States in response to the prevention of diseases, societal events, and changes of the following situations:
Infant mortality
Access to healthcare
Epidemics of communicable disease
Poor hygiene and sanitation
Malnutrition
Agriculture and food production
Economic depression, wars, and civil rights
Public Health and Nutrition Continued
Aging of the population
Behavior-related problems/lifestyle (poor dietary practices, alcohol abuse, inactivity and cigarette smoking)
Chronic diseases (obesity, heart disease, diabetes mellitus, mental health, cancer osteoporosis, and hypertension)
Poverty and immigration
Preschool/after-school childcare and school-based meals
The Relationship Between Eating Behaviors and Chronic Diseases
The relationship between the eating behavior and chronic disease is significant and impacts individuals and communities greatly.
Different health agencies have provided comprehensive analyses of the relationship between diet, lifestyle, and major chronic diseases.
Table 1-1 shows dietary factors that are linked to some of the most common chronic diseases.
The Major Causes of Chronic Diseases, Death, and Disability in the United States
Nephritis, nephritic syndrome, and nephrosis
Septicemia
Suicide
Chronic liver disease and cirrhosis
Hypertension
Parkinson’s disease
Assault (homicide)
Heart disease
Cancer
Stroke
Chronic lower respiratory disease
Accidents
Diabetes
Pneumonia/influenza
Alzheimer’s disease
The Ten Leading Causes of Death in the World
Ischaemic heart disease
Stroke
Acute lower respiratory infections
HIV/AIDS
Chronic obstructive
Pulmonary disease
Perinatal conditions
Diarrheal diseases
Tuberculosis
Malaria
Reducing Risk Through Prevention
The three important parts of prevention are personal, community-based, and systems-based health.
Personal health prevention is at the individual level, for instance, educating and supporting a breastfeeding mother for promoting the health of her infant.
Reducing Risk Through Prevention Continued
Community-based prevention targets groups such as public campaigns for low-fat diets to decrease the incidences of obesity and/or heart disease.
Systems-based prevention deals with changing policies and laws in order to achieve the objectives of prevention practice.
For example, laws regarding childhood immunization, food labels, food safety, and sanitation.
Reducing Risk Through Prevention Continued
Another example of system-based prevention is the socioeconomic status that affects health through environmental or behavioral factors.
Socioeconomic model hypothesizes that poor families do not have the economic, social, or community resources needed to be in good health.
The link between socioeconomic status and health related problems is triggered and maintained by two processes.
Selection
Causative
Levels of Prevention
Primary prevention is an early intervention focused on controlling risk factors or preventing diseases.
Secondary prevention includes identifying disease early (before clinical signs and symptoms manifest) through screening.
Tertiary prevention is intervention to reduce the severity of diagnosed health conditions in order to prevent or delay disability and death.
Health Promotion
A process of enabling people to increase control over, and to improve, their health.
The strategies that can be used to design a health promotion campaign in order to reduce risk are:
The population approach
The individual approach
Knowledge and Skills of Public and Community Nutritionists
An interdisciplinary team is collaboration among personnel representing different disciplines of public health workers.
Community and public health nutritionists use various approaches to diagnose and address the public or community issues:
Utilize interventions that promote health and prevent communicable or chronic diseases by managing or controlling the community’s environment.
Knowledge and Skills of Public and Community Nutritionists Continued
Channel funds and energy to problems that affect the lives of the largest numbers of people in a community.
Seek out the unserved or underserved populations (due to income, age, ethnicity, heredity, or lifestyle) and those who are vulnerable to disease, hunger, or malnutrition.
Knowledge and Skills of Public and Community Nutritionists Continued
Monitor the public or community’s health in relation to public health objectives and continuously address current and future needs.
Plan, organize, manage, direct, coordinate, and evaluate the nutrition component of health agency services.
Collaborate with the public, consumers, community leaders, legislators, policy makers, administrators, and health and human service professionals in assessing and responding to community needs and consumer demands.
Knowledge and Skills of Public and Community Nutritionists Continued
In order for community nutritionists to accomplish the actions listed, they need to acquire normal and clinical nutrition knowledge and be skilled in educating the public.
Minimum education requirements for a community nutritionist include:
Bachelor’s degree in foods and nutrition or dietetics from an accredited college or university
Master’s degree in public health with a major in nutrition
Master of Science degree in applied human nutrition with a minor in public health or community health
Knowledge and Skills of Public and Community Nutritionists Continued
Marketing skills are very important because they help nutritionists know how to convey effective nutrition messages using a variety of media format for their audiences.
In some situations, Dietetic Technicians, Registered (DTRs) are employed in the food service area, clinical settings, and in community situations.
DTRs are required to graduate with at least an associate’s degree from an approved educational program.
Place of Employment for Public Health and Community Nutritionists
Community and public health nutritionists work in official community settings or voluntary agencies to promote health, prevent disease, conduct epidemiological research, and provide both primary and secondary preventive care.
Place of Employment for Public Health and Community Nutritionists Continued
Example places of employment:
State/City/County Levels
Cooperative extension services
Home healthcare agencies
Hospital outpatient nutrition education departments
Native American health services
Local public health agencies
Migrant worker health centers
Neighborhood or community health centers
Place of Employment for Public Health and Community Nutritionists Continued
Non-profit and for-profit private health agencies
Universities, colleges, and medical schools
Wellness programs
National/Federal/Regional Levels
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
U.S. Department of Health and Human Services (USDHHS)
Place of Employment for Public Health and Community Nutritionists Continued
International Level
Food and Agriculture Organization of the United Nations (FAO)
Pan American Health Organization (PAHO)
World Health Organization (WHO)
World Food Agency (WFA)
United Nations Children’s Emergency Fund (UNICEF)
United Nations Organization (UNO)
Preventive Nutrition
Preventive nutrition is dietary practices and interventions directed toward the reduction in disease risk and/or improvement in health outcomes.
Cooperative Extension System
The Cooperative Extension (CE) System is an agency under the U.S. Department of Agriculture.
It provides educational programs that help individuals and families acquire life skills.
Currently, extension works in six major areas:
4-H Youth Development—helps the youths make life and career choices.
At-risk youth participate in school retention and enrichment programs.
They learn science, math, social skills using hands-on projects and activities.
Cooperative Extension System Continued
Agriculture—helps individuals learn new ways to improve their income through research-based management skills, resource management, controlling crop pests.
Leadership Development—trains extension professionals and volunteers to serve in leadership roles in the community.
Cooperative Extension System Continued
Natural Resources—provides educational programs in water quality, timber management, composting, lawn and waste management, and recycling to landowners and homeowners.
Family and Consumer Sciences—teaches families and individuals nutrition, food preparation skills, positive childcare, family communication, financial management.
Cooperative Extension System Continued
Community and Economic Development—helps local governments improve job creation and retention, small and medium-sized business development.
The Expanded Food and Nutrition Education Program (EFNEP) is a federally funded program designed specifically for nutrition education.
The county extension home economists provide on-the-job training and supervise paraprofessionals and volunteers who teach low-income families and individuals.
Cooperative Extension Nutrition Program Successful Strategy
Programs that have demonstrated effective community interventions for a decrease in dietary fat include a program from South Carolina, which incorporated:
community nutrition classes, grocery store tours, speakers’ bureaus, professional education classes, home study courses, and worksite nutrition education programs
The National Cancer Institute Health Promotion Intervention’s Successful Strategy
The Working Well intervention was based on a conceptual model that incorporated three important elements:
The use of participatory strategies operated through a primary worksite contact and an employee advisory board.
An ecological approach targeting both individual behavior change and change in environmental and organizational structures.
The National Cancer Institute Health Promotion Intervention’s Successful Strategy Continued
The use of adult education and behavior change strategies in all aspects of intervention planning and delivery.
Discussion Topics
What is the difference between primary, secondary and tertiary prevention?
What is the interrelationship between nutrition and physical activity in promoting health and preventing obesity?
What is the relationship between diet and diseases?
What are the leading causes of death in the United States and the world?
