GTN322 Nutrition Education & Promotion PDF

ISSUES IN NUTRITION EDUCATION GTN322 NUTRITION EDUCATION AND PROMOTION Dr. Soo KL Nutrition program, PPSK, USM PAGE 1 Specific outcomes: 1.Define nutrition education and Learning promotion objectives 2.Understand the need, goals & challenges o...

ISSUES IN NUTRITION EDUCATION GTN322 NUTRITION EDUCATION AND PROMOTION Dr. Soo KL Nutrition program, PPSK, USM PAGE 1 Specific outcomes: 1.Define nutrition education and Learning promotion objectives 2.Understand the need, goals & challenges of nutrition education PAGE 2  1. Nutrition education 2. Nutrition promotion Lecture Outline 3. Need of nutrition education 4. Nutrition education goals 5. Challenges of nutrition education PAGE 3  1. What is nutrition education?  Process of teaching the science of nutrition to an individual or group.  Health professionals have a different role in educating an individual in the clinic, community, or long-term health-care facility.  The aims are not knowledge and facts, but rather the development of permanent behavioural changes.  Effective nutrition education is to make information digestible and usable in an everyday setting.  Nutrition education is provision of knowledge and skills for food consumers so that they can perform healthier eating behaviours Nutrition Education PAGE 4 Nutrition promotion Need Goals and Challenges Nutrition education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition- definition: related behaviours conducive to health and well-being. Nutrition Nutrition education is delivered through multiple venues and involves Education activities at the individual, community, and policy levels. [Contento, 2011] PAGE 5 Terms explanation Combination of educational strategies As many factors influence behaviour, nutrition education needs to employ a variety of educational strategies and learning experiences that are appropriately directed at these multiple influences on food choice and dietary behaviour to facilitate dietary change. Designed Nutrition education is a systematically planned set of activities. PAGE 6 Facilitate To emphasize the fact that educators can only assist people to make diet-related changes: people make changes when they see the need and want to do so. Voluntary Human beings have agency and free will and make choices in light of their own personal goals and values PAGE 7 Health and well-being Refer to both the nutritional health of individuals and an overall sense of well-being; both absence of disease and possession of positive attribute of being healthy althy Multiple venues It can be delivered through multiple channels, such as group sessions and other in person activities, newsletters, printed materials, and visuals in formal settings (such as schools and colleges) or in nonformal settings (such as community centers, food banks, workplaces, supermarkets), or outpatient clinics, and through mass media, billboards, and social marketing approaches PAGE 8  Supportive Healthy Successful nutrition Systematic environment, dietary approach and policies, and behaviour strategies system education & practices changes PAGE 9 PAGE 10 PAGE 11  To sum up  Nutrition education should be viewed in a broader context that includes other factors that affect food choices and habits.  It goes beyond information-giving to enable health-conducive food behaviours and environments.  It takes place in multiple settings, targeting different population groups and utilizing a variety of channels, tools and materials.  Adopting an evidence-based and theory-driven approach to effectively change population dietary behaviours Nutrition Education PAGE 12 Nutrition Promotion Need Goals and Challenges PAGE 13  Global Nutrition Targets 2025 PAGE 14  2. What is nutrition promotion?  A part of public health  Concerned with the prevention and improvement (amelioration) of diseases among population, rather than treatment of sick individuals.  Promotion of food and nutrition knowledge among food consumers  Modification of food production and distribution sectors to optimize population’s health  Nutrition education on the other hand is a component of nutrition promotion and disease prevention programs. Nutrition Promotion PAGE 15 Nutrition Education Second Skll Need Goals and Challenges Overlapping roles of nutrition education, public health nutrition and health promotion PAGE 16 3. Why is nutrition education needed? a. Our health needs improvement Excessive or unbalanced diet are associated with many chronic diseases b. Unhealthy diet and physical inactivity PAGE 17 National Health & Morbidity Survey PAGE 18 PAGE 19 3. Why is nutrition education needed? c. Complex food choice environment People need help in making dietary choice d. Complex information environment Some labels on product are actually misleading PAGE 20 3. Why is nutrition education needed? e. Consumer confused and concern People confused about what is good to eat f. “Double burden” of malnutrition The problems of undernutrition, vitamin and mineral deficiencies, obesity and diet-related chronic diseases increased simultaneously PAGE 21 PAGE 22 PAGE 23 PAGE 24  To sum up  To avoid a crushing economic and social burden in the next 15 to 20 years.  People need to know what constitutes a healthy diet and how to make good food choices.  Governments and communities need to invest in creating a supportive environment for healthy eating. PAGE 25  To create positive attitudes toward i good nutrition and physical activity 4. Nutrition education ii To provide adequate knowledge and skills goals To assist the individual to identify iii resources for continuing access to sound food and nutrition information. PAGE 26   Communities Where is  Schools nutrition  Workplaces education  Health Care Settings provided?  Food- and Food System-related community and advocacy organizations (such as food pantries) PAGE 27 Who should be  Life stage groups (preschool children and their caregivers, school-aged given nutrition children, college students, adults, education? pregnant and lactating women, and older adults)  Diverse cultural groups  Socioeconomic backgrounds (low- income groups – women, infants, children, preschoolers)  Gatekeepers: decision makers and policy makers PAGE 28  Dietary recomm endation Diet and Food health safety Nutrition Others Content Breast- education content feeding Prevent or manage Breakfast chronic eating diseases Balance eating with PA PAGE 29 Dietary Guidelines should serve as the framework for all nutrition education activities. Download it here: https://hq.moh.gov.my/nutrition/wp- https://www.moh.gov.my/moh/resour content/uploads/2021/07/Web%20MDG.pdf ces/auto%20download%20images/58 9d765c1b95f.pdf PAGE 30 Malaysian Food Pyramid 2020 PAGE 31  -Presentation Nutrition -Video Education -distribute education Activities Cooking materials Food tasting classes sessions -Field trips -Q&A sessions -Gardening -Physical fitness Food program Plan/ preparation demonstrati evaluate on menu Panel discussion PAGE 32 5. Challenges of nutrition education Improved nutrition The reason why people Changes in food requires sustained and eat what they eat is consumption patterns repeated individual complex and it involves need modify deeply behaviour both cultural and ingrained food habits psychological aspects. established since childhood. PAGE 33 PAGE 34 Different approach of nutrition education 1. The Information Dissemination Approach 2. Facilitating behaviours Conducive to Health and Well- Being 3. A focus on Environment Change PAGE 35 1. The Information Dissemination Approach  Dissemination of nutrition science-based information to various audiences  To provide consumers with the information about food and nutrients needed to make decisions about what to eat  Research evident suggests that dissemination of information is necessary, but knowledge alone is not enough for reaching the goal of improved health PAGE 36 2. Facilitating behaviours Conducive to Health and Well-Being  Nutrition education facilitates behaviors that are conducive to health by focusing on the personal motivations and competence, interpersonal interaction, and environmental factors that influence individual and community patterns of behavior.  In this approach, nutrition education is seen as a “form of planned change that involves the deliberate effort to improve well-being by providing information or other types educational/behavior intervention.  Programs based on this approach use evidence-based strategies to facilitate the adoption of healthful individual behavior and community practices.  Evaluation of this approach is measured by improvements in the food and nutrition behaviors (and physical activity patterns where appropriate) and health outcome of individuals and communities PAGE 37 3. A focus on Environment Change  Environmental factors are a major influence on food choices and nutrition-related practices.  Dietary change is more likely when the physical environment and social structures are health promoting so that personal decisions and motivations are supported and reinforced – that is, when healthful foods are available and accessible in the workplace, in schools, and communities.  The environmental component can include changes in the social environment, such as providing social support for healthful eating or in the policy and system arena such as labelling the calorie content of food served in restaurants or in schools. PAGE 38  Here are what we learned i. Nutrition education encompasses educational strategies and environmental supports to encourage adoption of healthier, sustainable food choices and eating patterns. ii. It goes beyond information-giving to foster critical thinking, attitudinal change and practical skills, as well as integrated actions to facilitate and enable health-conducive food behaviours and environments. Summary iii. The work of nutrition educators takes place in colleges, universities and schools, government agencies, cooperative extension, communications and public relations firms, the food industry, voluntary and service organizations and with other reliable places of nutrition and health education information. iv. Nutrition Promotion sets nutrition education firmly in a public health context and provides practical applications in a variety of settings and age groups. PAGE 39 Thank you PAGE 40