Nutrition 536

1
Nutrition 536
2
Basic and Working Competencies

• Media Presentations
• Interpersonal communication skills
• Counseling theory and methods
• Interviewing techniques
• Educational theory and techniques
• Public speaking
• Educational materials development

3
Demonstrate Competencies

• Present an educational session for a group
• Counsel individuals on nutrition
• Use current information technologies
• Work effectively as a team member

4
Todays Goals

• Tie in specific competencies to health promotion
• Review course requirements
• Key points for nutrition educators

5
Opportunities for Health Promotion Through
Nutrition Start Early in Life (LL Birch, 1999)
6
Acceptance of New Foods Enhanced by

• Watching peers and older children eat food
• Watching heroes eat food

7
Genetic Influences

• Children prefer
• sweet tastes
• fat
• energy dense foods
• what they are familiar with
• Children are neophobic

8
Environmental Influences

• Parent-Child Feeding Practices
• Using food as a reward enhances preference for
  the food
• Bribing to eat a food decreased acceptance
• Children prefer what they are familiar with
• Children can learn to prefer foods that were not
  initially well accepted.

9
The best chance for fostering patterns of
preference consistent with healthier diets may be
to focus on the very young.
10
Potential for Interventions in Childhood

• Parental education to include
• developmental aspects of taste food acceptance
• practical suggestions to structure food
  environments
• good role models for healthy food choices

11
Some, but not all, people are interested in
healthy diets.
12
American Dietetic Association

• Nutrition and You Trends 2000

13
Attitudes toward food and nutrition

• Im already doing it!

Highest ever since 1991
28
14
Attitudes toward food and nutrition

• I know I should, but. . .

Up 34 since 1997
40
15
Attitudes toward food and nutrition

• Dont bother me!

Lowest in surveys history
32
16
Importance of diet and nutrition
Diet and nutrition are important to me
personally -- largest percentage in surveys
history
85
17
Importance of exercise and physical activity
As important as diet and nutrition -- up 15
over 1997
84
18
Barriers to healthier eating

• I dont want to give up the foods I like

75
19
Barriers to healthier eating

• I am satisfied with the way I currently eat

75
20
Barriers to healthier eating

• It takes too much time to keep track
• of my diet

57
21
Barriers to healthier eating

• I need more practical tips to help meeat right

45
22
Most popular sources of food and nutrition
information
23
Most valued sources of food and nutrition
information

• Doctors 92
• Registered dietitians 90
• Nutritionists 90

24
Information on new research studies

• Like to hear about new studies 43
• Believe that the news only tells them what they
  should not eat 37
• Must change their diet in response to the latest
  research 8

25
Awareness of nutrition professionals

• Have heard of registered dietitians 90
• Have heard of the American Dietetic Association
  53

26
Healthy diets are associated with a cluster of
attributes, but nutrition information/education
does seem to make a difference. (Healthy Eating
Index, 1998)
27
Healthy Eating Index

• Single score assigned to an individuals diet.
• Components include
• conformity to the FGP recommendations for grain,
  vegetable, fruit, milk and meat
• dietary fat and saturated fat
• cholesterol and sodium intake
• dietary variety

28
HEI Study

• CFSII and DHKS in 1989-90
• 3,805 families completed both

29
Factors Associated with Healthy Diets

• Female
• Higher Age
• White ethnicity
• Higher income
• Higher education
• Vegetarian
• Non-smoker

30
Importance of Nutrition Education (Healthy Eating
Index 1998)

• Nutrition Information was a independent
  determinant of diet quality
• Ex males and females of similar SES have the
  same quality of diet when they have equal
  nutrition knowledge.
• Ex Black and Hispanic meal planners have
  similar diet quality to white meal planners of
  similar SES when nutrition information is equal.

31
HEI Conclusions

• Nutrition Education will make a difference in
  dietary quality of US diets.

32
To reduce disparities in health outcomes in the
US, we must develop thoughtful approaches to
nutrition education for high risk populations.
33
The prevalence of poor nutrition and lack of
physical activity in FNS target populations
exacts a heavy toll in morbidity, mortality, and
economic costs due to disease and lost
productivity. (FNS report, 1999)
34
The external environment has a fundamental
impact on efforts to influence diet-related
behavior. (FNS report, 1999)
35
Recommendations from FNS

• Sustained, consistent, reinforced messages
• Delivered in multiple ways over the long term
• Able to compete with countervailing messages and
  influences.
• Fully integrated into all FNS programs
• Invest in nutrition education for the general
  population

36

• Start Young
• Start where the people are
• Nutrition information and education can make a
  difference