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Nutrition 536

Nutrition 536

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Nutrition 536. “Basic and Working” Competencies. Media Presentations Interpersonal communication skills Counseling theory and methods Interviewing techniques Educational theory and techniques Public speaking Educational materials development. “Demonstrate” Competencies. - PowerPoint PPT Presentation

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Page 1: Nutrition 536

Nutrition 536

Page 2: Nutrition 536

“Basic and Working” Competencies

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

Page 3: Nutrition 536

“Demonstrate” Competencies

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

Page 4: Nutrition 536

Today’s Goals

• Tie in specific competencies to health promotion

• Review course requirements• Key points for nutrition educators

Page 5: Nutrition 536

Opportunities for Health Promotion Through Nutrition

Start Early in Life (LL Birch, 1999)

Page 6: Nutrition 536

Acceptance of New Foods Enhanced by:

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

Page 7: Nutrition 536

Genetic Influences

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

• Children are neophobic

Page 8: Nutrition 536

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.

Page 9: Nutrition 536

“The best chance for fostering patterns of preference consistent

with healthier diets may be to focus on the very young.”

Page 10: Nutrition 536

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

Page 11: Nutrition 536

Some, but not all, people are interested in healthy diets.

Page 12: Nutrition 536

American Dietetic AssociationNutrition and You:

Trends 2000

Page 13: Nutrition 536

Attitudes toward food and nutrition“I’m already doing it!”

28%28%Highest ever since 1991

Page 14: Nutrition 536

Attitudes toward food and nutrition“I know I should, but. . .”

40%40%Up 34% since 1997

Page 15: Nutrition 536

Attitudes toward food and nutrition

“Don’t bother me!”

32%32%Lowest in survey’s history

Page 16: Nutrition 536

Importance of diet and nutrition

85%85%

“Diet and nutrition are important to me personally” -- largest percentage in survey’s history

Page 17: Nutrition 536

Importance of exercise and physical activity

84%84%

As important as diet and nutrition -- up 15% over 1997

Page 18: Nutrition 536

Barriers to healthier eating

“I don’t want to give up the foods I like”

75%75%

Page 19: Nutrition 536

Barriers to healthier eating“I am satisfied with the way I currently eat”

75%75%

Page 20: Nutrition 536

Barriers to healthier eating“It takes too much time to keep trackof my diet”

57%57%

Page 21: Nutrition 536

Barriers to healthier eating“I need more practical tips to help meeat right”

45%45%

Page 22: Nutrition 536

Most popular sources of food and nutrition information

Page 23: Nutrition 536

Most valued sources of food and nutrition information

• Doctors: 92%• Registered dietitians: 90%• Nutritionists: 90%

Page 24: Nutrition 536

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%

Page 25: Nutrition 536

Awareness of nutrition professionals

• Have heard of registered dietitians: 90%

• Have heard of the American Dietetic Association: 53%

Page 26: Nutrition 536

Healthy diets are associated with a cluster of attributes, but

nutrition information/education does seem to make a difference.

(Healthy Eating Index, 1998)

Page 27: Nutrition 536

Healthy Eating Index

• Single score assigned to an individual’s 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

Page 28: Nutrition 536

HEI Study

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

Page 29: Nutrition 536

Factors Associated with Healthy Diets

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

Page 30: Nutrition 536

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.

Page 31: Nutrition 536

HEI Conclusions

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

Page 32: Nutrition 536

To reduce disparities in health outcomes in the US, we must

develop thoughtful approaches to nutrition education for high risk

populations.

Page 33: Nutrition 536

“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)

Page 34: Nutrition 536

“The external environment has a fundamental impact on efforts to influence diet-related behavior.”

(FNS report, 1999)

Page 35: Nutrition 536

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

Page 36: Nutrition 536

• Start Young• Start where the people are• Nutrition information and

education can make a difference