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  • ISBN-10 ‏ : ‎ 1305637992
  • ISBN-13 ‏ : ‎ 978-1305637993
  • Author:  Marie Boyle

COMMUNITY NUTRITION IN ACTION introduces the program planning, policies, resources, and nutrition issues specific to community nutrition and provides an understanding of creating and implementing nutrition programs from various constituencies (elderly populations, children, impoverished populations, college students, etc.). Successful practitioners in community nutrition have proven to have a mind and skill set that opens them up to new ideas and ventures. Incorporating an entrepreneurial approach, this book helps readers learn how to take risks, try new technologies, and use fresh approaches to improving the public’s nutrition and health status. The book also delivers the core material important to those who will be active in solving community nutritional and health problems, including program delivery, nutrition education, nutrition assessment, and planning nutrition interventions.

 

Table of Content:

  1. Chapter 1: Opportunities in Community Nutrition
  2. Introduction
  3. The Concept of Community
  4. Opportunities in Community Nutrition
  5. Public Health and Community Interventions
  6. A Report Card for the Nation’s Health
  7. Community Nutrition Practice
  8. Community versus Public Health Nutrition
  9. Entrepreneurship in Community Nutrition
  10. Entrepreneurs and Intrapreneurs
  11. Social and Economic Trends for Community Nutrition
  12. Leading Indicators of Change
  13. Watchwords for the Future
  14. Case Study: Ethics and You
  15. Professional Focus: Community-Based Dietetics Professionals
  16. Chapter 2: Principles of Epidemiology
  17. Introduction
  18. The Practice of Epidemiology
  19. Investigating Causes of Diseases
  20. Basic Epidemiologic Concepts
  21. Rates and Risks
  22. The Epidemiologic Method
  23. Hypothesis Testing
  24. Explaining Research Observations
  25. Types of Epidemiologic Studies
  26. Ecological or Correlational Studies
  27. Cross-Sectional or Prevalence Studies
  28. Cohort Studies
  29. Case–Control Studies
  30. Controlled Trials
  31. Nutritional Epidemiology
  32. The Nature of Dietary Variation
  33. Epidemiology and the Community Nutritionist
  34. Case Study: Epidemiology of Obesity
  35. Professional Focus: The Well-Read Community Nutritionist
  36. Chapter 3: Understanding and Achieving Behavior Change
  37. Introduction
  38. Draw from Current Research on Consumer Behavior
  39. The Transtheoretical Model (Stages of Change)
  40. Motivational Interviewing
  41. The Health Belief Model
  42. The Theory of Planned Behavior
  43. Social-Cognitive Theory
  44. Programs in Action: EatFit Intervention Program
  45. Cognitive-Behavioral Theory
  46. The Diffusion of Innovation Model
  47. Findings Regarding Applications of Theory to Nutrition Interventions
  48. Put It All Together: Case Study 1
  49. Programs in Action: Intrapersonal and Interpersonal Health Education
  50. Professional Focus: Being an Effective Speaker
  51. Chapter 4: Community Needs Assessment
  52. Introduction
  53. Community Needs Assessment
  54. Basic Principles of Needs Assessment: Developing a Plan and Collecting Data
  55. Methods of Obtaining Data about the Target Population
  56. Issues in Data Collection
  57. Case Study 1: Women and Coronary Heart Disease
  58. Case Study 2: Nutrition Status of Independent Older Adults
  59. Basic Principles of Needs Assessment: Analyzing Data and Developing a Plan of Action
  60. Entrepreneurship in Community Needs Assessment
  61. Professional Focus: Getting Where You Want to Go
  62. Case Study: Planing a Needs Assessment Focused on School Children
  63. Chapter 5: Program Planning for Success
  64. Introduction
  65. Factors That Trigger Program Planning
  66. Steps in Program Planning
  67. Step 1: Review the Results of the Community Needs Assessment
  68. Step 2: Define Program Goals and Objectives
  69. Step 3: Develop a Program Plan
  70. Step 4: Develop a Management System
  71. Step 5: Identify Funding Sources
  72. Step 6: Implement the Program
  73. Step 7: Evaluate Program Elements and Effectiveness
  74. Programs In Action: A Learn-and-Serve Nutrition Program: The Food Literacy Partners Program
  75. Spreading the Word about the Program’s Success
  76. Use Entrepreneurship to Steer in a New Direction
  77. Professional Focus: The Nutrition Care Process: A Road Map to Quality Care
  78. Cast Study: Program Planning
  79. Chapter 6: The Art and Science of Policymaking
  80. Introduction
  81. The Process of Policymaking
  82. The People Who Make Policy
  83. Legitimizing Policy
  84. The Legislative and Regulatory Process
  85. Laws and Regulations
  86. How an Idea Becomes Law
  87. The Federal Budget Process
  88. The Political Process
  89. Current Legislation and Emerging Policy Issues
  90. The Community Nutritionist in Action
  91. Make Your Opinion Known
  92. Become Directly Involved
  93. Join an Interest Group
  94. Political Realities
  95. Case Study: Food Safety as a Food Policy Issue
  96. Professional Focus: Building Media Skills
  97. Chapter 7: A National Nutrition Agenda for the Public’s Health
  98. Introduction
  99. National Nutrition Policy in the United States
  100. National Nutrition Monitoring
  101. Nutrient Intake Standards
  102. Nutrition Survey Results: How Well Do We Eat?
  103. The National Agenda for Improving Nutrition and Health
  104. Dietary Guidance Systems
  105. Understanding the Nutrition Gap
  106. Implementing the Recommendations: From Guidelines to Groceries
  107. Case Study: From Guidelines to Groceries
  108. Professional Focus: Evaluating Research and Information on Nutrition and Health
  109. Chapter 8: Addressing the Obesity Epidemic: An Issue for Public Health Policy
  110. Introduction
  111. Defining Obesity and Overweight
  112. Epidemiology of Obesity and Overweight
  113. Medical and Social Costs of Obesity
  114. Determinants of Obesity
  115. Obesity Prevention and Treatment Interventions
  116. Adult Interventions
  117. Child and Adolescent Interventions
  118. Racial and Ethnic Disparities in Obesity
  119. Public Health Policy Options for Addressing the Global Obesity Epidemic
  120. Obesity Surveillance and Monitoring Efforts
  121. Awareness Building, Education, and Research
  122. Regulating Environments
  123. Pricing Policies
  124. Societal-Level Solutions
  125. Where Do We Go from Here?
  126. Programs in Action: Whole School, Whole Community, Whole Child Programs
  127. Case Study: Worksite Health Promotion Program for Prevention of Overweight
  128. Professional Focus: Diet Confusion: Weighing the Evidence
  129. Chapter 9: Health Care Systems and Policy
  130. Introduction
  131. An Overview of the Health Care Industry
  132. Private Insurance
  133. Government/Public Insurance
  134. The Uninsured
  135. Demographic Trends and Health Care
  136. The Need for Health Care Reform
  137. Health Care Reform in the United States
  138. Health Care Reform: Challenges and Opportunities Ahead
  139. Nutrition as a Component of Health Care Reform
  140. Medical Nutrition Therapy and Medicare Reform
  141. Future Changes in Health Care and Its Delivery
  142. Professional Focus: Ethics and the Nutrition Professional
  143. Case Study: Insurance Access
  144. Section Two: Community Nutritionists in Action: Delivering Programs
  145. Chapter 10: Food Insecurity and the Food Assistance Programs
  146. Introduction
  147. Counting the Food-Insecure in the United States
  148. Who Are the Food-Insecure in the United States?
  149. Causes of Food Insecurity in the United States
  150. Historical Background of Food Assistance Programs
  151. Welfare Reform: Issues in Moving from Welfare to Work
  152. Federal Domestic Nutrition Assistance Programs Today
  153. Filling In the Gaps to Strengthen the Food Resource Safety Net
  154. The Rising Tide of Food Assistance Need
  155. Programs in Action: Overcoming Barriers to Increasing Fruit and Vegetable Consumption
  156. Beyond Public Assistance: What Can Individuals Do?
  157. Case Study: Hunger in an At-Risk Population
  158. Professional Focus: Moving Toward Community Food Security
  159. Chapter 11: Mothers and Infants: Nutrition Assessment, Services, and Programs
  160. Introduction
  161. Trends in Maternal and Infant Health
  162. National Goals for Maternal and Infant Health: Healthy People 2020
  163. Healthy Mothers
  164. Maternal Weight Gain
  165. Adolescent Pregnancy
  166. Nutrition Assessment in Pregnancy
  167. Healthy Babies
  168. Nutrient Needs and Growth Status in Infancy
  169. Breastfeeding Recommendations
  170. Other Recommendations on Feeding Infants
  171. Primary Nutrition-Related Problems of Infancy
  172. Programs in Action: Using Peer Counselors to Change Culturally Based Behaviors
  173. Domestic Maternal and Infant Nutrition Programs
  174. The WIC Program
  175. Other Nutrition Programs of the U.S. Department of Agriculture
  176. Nutrition Programs of the U.S. Department of Health and Human Services
  177. Looking Ahead: Improving the Health of Mothers and Infants
  178. Case Study: Promotion of Breastfeeding
  179. Professional Focus: Leading for Success
  180. Chapter 12: Children and Adolescents: Nutrition Issues, Services, and Programs
  181. Introduction
  182. Healthy People 2020 National Nutrition Objectives
  183. Healthy People 2010 Final Review
  184. What Are Children and Adolescents Eating?
  185. Influences on Child and Adolescent Eating Patterns and Behaviors
  186. Weighing In on the Problem of Childhood Obesity
  187. Other Nutrition-Related Problems of Children and Adolescents
  188. Programs in Action: Combating Disordered Nutrition in Young Female Athletes
  189. Children with Special Health Care Needs
  190. Programs in Action: Nutrition Education Strategies for Preadolescent Girls
  191. The History of Child Nutrition Programs in Schools
  192. Nutrition Programs of the U.S. Department of Agriculture
  193. Nutrition Programs of the U.S. Department of Health and Human Services
  194. Improving Nutrition in the Childcare Setting
  195. Impact of Child Nutrition Programs on Children’s Diets
  196. Building Healthful School Environments
  197. Nutrition Education Programs
  198. Nutrition Education in the Public and Private Sectors
  199. Programs in Action: Empowering Teens to Make Better Nutrition Decisions
  200. Keeping Children and Adolescents Healthy
  201. Case Study: The Child Nutrition Program
  202. Professional Focus: The Art of Negotiating
  203. Chapter 13: Healthy Aging: Nutrition Assessment, Services, and Programs
  204. Introduction
  205. Demographic Trends and Aging
  206. Healthy Adults
  207. National Goals for Health Promotion
  208. Understanding Baby Boomers
  209. Nutrition Education Programs
  210. Health Promotion Programs
  211. Programs in Action: The Farm to Work Initiative: An Innovative Approach to Obesity Prevention
  212. Aging and Nutrition Status
  213. Primary Nutrition-Related Problems of Aging
  214. Nutrition Policy Recommendations for Health Promotion for Older Adults
  215. Evaluation of Nutrition Status
  216. Home- and Community-Based Programs and Services
  217. General Assistance Programs
  218. Nutrition Programs of the U.S. Department of Agriculture
  219. Nutrition Programs of the U.S. Department of Health and Human Services
  220. Private-Sector Nutrition Assistance Programs
  221. Nutrition Education and Health Promotion Programs for Older Adults
  222. Programs in Action: Bringing Food and Nutrition Services to Homebound Seniors
  223. Looking Ahead: Successful Aging
  224. Case Study: Postmenopausal Nutrition and Disease Prevention Program
  225. Professional Focus: Lighten Up—Be Willing to Make Mistakes and Risk Failure
  226. Chapter 14: Global Food and Nutrition Security: Challenges and Opportunities
  227. Introduction
  228. Mapping Poverty and Undernutrition
  229. Malnutrition and Health Worldwide
  230. Food Insecurity in Developing Countries
  231. The Role of Colonialism
  232. International Trade and Debt
  233. The Role of Multinational Corporations
  234. The Role of Overpopulation
  235. Distribution of Resources
  236. Agricultural Technology
  237. A Need for Sustainable Development
  238. People-Centered Development
  239. Nutrition and Development
  240. Scaling Up Nutrition
  241. Agenda for Action
  242. Making the World Fit for Children
  243. Focus on Children
  244. Focus on Women
  245. International Nutrition Programs
  246. Looking Ahead: The Global Challenges
  247. Personal Action: Opportunity Knocks
  248. Programs in Action: Vitamin A Field Support Projects
  249. Case Study: UNICEF’s Child Survival Campaign
  250. Section Three: Community Nutritionists in Action: Planning Nutrition Interventions
  251. Chapter 15: Gaining Cultural Competence in Community Nutrition
  252. Introduction
  253. Gaining Cultural Competence
  254. Terms Related to Cultural Competence
  255. Need for Cultural Competence
  256. Cultural Competence Models
  257. Cross-Cultural Communication
  258. Communication Styles
  259. Suggestions for Communicating Information
  260. Ways in Which Discussions about Food Can Open Dialogue
  261. Working with Interpreters
  262. Culturally Appropriate Intervention Strategies
  263. Explanatory Models
  264. LEARN Intervention Guidelines
  265. Practical Considerations for Community Interventions
  266. Programs in Action: Encouraging Breastfeeding among African American Women
  267. Essential Organizational Elements of Cultural Competence
  268. Case Study: Gaining Cultural Competence in a Muslim Community
  269. Professional Focus: Cross-Cultural Nutrition Counseling
  270. Chapter 16: Principles of Nutrition Education
  271. Introduction
  272. Applying Educational Principles to Program Design
  273. Learning across the Lifespan
  274. Developing a Nutrition Education Plan
  275. Programs in Action: Making Healthy Eating Fun for Students
  276. Nutrition Education to Reduce CHD Risk: Case Study 1
  277. Developing Lesson Plans to Reduce CHD Risk
  278. Conducting Formative Evaluation
  279. Designing Nutrition and Health Messages
  280. General Ideas for Designing Messages
  281. Conducting Summative Evaluation
  282. Entrepreneurship in Nutrition Education
  283. Case Study: Developing a Nutrition Education Plan for Older Adults at Congregate Feeding Sites
  284. Professional Focus: Being an Effective Writer
  285. Chapter 17: Marketing Nutrition and Health Promotion
  286. Introduction
  287. What Is Marketing?
  288. Develop a Marketing Plan
  289. Develop a Marketing Strategy
  290. Monitor and Evaluate
  291. Social Marketing: Community Campaigns for Change
  292. Social Marketing at the Community Level
  293. Programs in Motion: Motivating Children to Change Their Eating and Activity Habits
  294. A Marketing Plan for Heartworks for Women: Case Study 1
  295. Entrepreneurship Leads the Way
  296. Professional Focus: Social Media for Nutrition Professionals
  297. Case Study: Marketing Nutrition and Health Promotion
  298. Chapter 18: Managing Community Nutrition Programs
  299. Introduction
  300. The Four Functions of Management
  301. Planning
  302. Organizing
  303. Leading
  304. Controlling
  305. Management Issues for Heartworks for Women: Case Study 1
  306. The Critical Path
  307. Programs in Action: The Better Health Restaurant Challenge
  308. The Business of Community Nutrition
  309. Professional Focus: Time Management
  310. Chapter 19: Building Grantsmanship Skills
  311. Introduction
  312. Laying the Foundation for a Grant
  313. Generate Ideas
  314. Describe Goals
  315. Identify Funding Sources
  316. Identify Potential Collaborators
  317. Building the Proposal
  318. Components of a Proposal
  319. Budget
  320. Assembling the Final Product
  321. Review of the Grant Proposal
  322. The Logic Model
  323. Professional Focus: Teamwork Gets Results
  324. Appendix
  325. Appendix A: Nutrition Assessment and Screening
  326. Appendix B: Complementary Nutrition and Health Therapies
  327. Appendix C: The SMOG Readability Formula
  328. Appendix D: Part One: Community Needs Assessment Assignment
  329. Index

 

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