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Public Health Nutrition is a comprehensive, practice-based textbook for graduate and upper undergraduate students and community nutrition and public health professionals. It provides readers with the principal understanding of how improving access to healthy foods at individual, local, regional and global levels as well as improving food security and sustainability can improve community health and combat noncommunicable diseases, infectious diseases, hunger and malnutrition, obesity, social injustice, and debilitating food environments. Across diverse communities, this book not only directs readers’ attention towards key public health nutrition-related challenges that affect rural and urban populations across the globe, it also adds critical thinking exercises, cases, and engaging discussion topics to advance application of evidence-based practice in the real world. Using an interprofessional approach and supported with evidence-based research in public health, nutritional science, and behavioral economics, this textbook covers how to plan health promotion programs and interventions in diverse communities, how to analyze and influence food policy, sustainability, and security initiatives, and how to address cultural competency, nutritional monitoring, professional development, and many other practice-based skills out in the field.. All chapters are complete with learning objectives, detailed case studies, discussion questions, learning activities for beyond the classroom, and a review of core topics covered. Essential for public health students studying nutrition, public policy, social work, and other health science-related areas, the book presents a strategic context to real-world initiatives while employing an interprofessional outlook to tackle public health nutrition issues. Key Features Addresses key public health nutrition-related challenges in working with rural, urban, global, and culturally and geographically diverse communities to improve outcomes Utilizes interprofessional and evidence-based approaches to food and water systems, food security, and food sovereignty Includes coverage of important trends, such as telehealth, mHealth, collaborative grantsmanship, and innovative communication strategies Highlights the aims of Healthy People 2030, Feed the Future, and Sustainability Development Goals Fosters skills and builds competencies related to community health needs assessment, problem-solving and critical thinking, systems thinking, evidence-based public health practice, and leadership Features case studies, suggested learning activities, reflection questions, an extensive glossary, and more in all chapters Includes a full range of instructor ancillaries including an Instructor's Manual, PowerPoints, Test Bank, Image Bank, and Syllabus Purchase includes access to the ebook for use on most mobile devices or computers
Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.
"The Nation has lost sight of its public health goals and has allowed the system of public health to fall into 'disarray'," from The Future of Public Health. This startling book contains proposals for ensuring that public health service programs are efficient and effective enough to deal not only with the topics of today, but also with those of tomorrow. In addition, the authors make recommendations for core functions in public health assessment, policy development, and service assurances, and identify the level of government--federal, state, and local--at which these functions would best be handled.
Unhealthy diets and low physical activity contribute to many chronic diseases and disability; they are responsible for some 2 in 5 deaths worldwide and for about 30% of the global disease burden. Yet surprisingly little is known about the economic costs that these risk factors cause, both for health care and society more widely. This study pulls together the evidence about the economic burden that can be linked to unhealthy diets and low physical activity and explores - How definitions vary and why this matters - The complexity of estimating the economic burden and - How we can arrive at a better way to estimate the costs of an unhealthy diet and low physical activity, using diabetes as an example The review finds that unhealthy diets and low physical activity predict higher health care expenditure, but estimates vary greatly. Existing studies underestimate the true economic burden because most only look at the costs to the health system. Indirect costs caused by lost productivity may be about twice as high as direct health care costs, together accounting for about 0.5% of national income. The study also tests the feasibility of using a disease-based approach to estimate the costs of unhealthy diets and low physical activity in Europe, projecting the total economic burden associated with these two risk factors as manifested in new type 2 diabetes cases at 883 million euros in 2020 for France, Germany, Italy, Spain and the United Kingdom alone. The "true" costs will be higher, as unhealthy diets and low physical activity are linked to many more diseases. The study's findings are a step towards a better understanding of the economic burden that can be associated with two key risk factors for ill health and they will help policymakers in setting priorities and to more effectively promoting healthy diets and physical activity.
Health Sciences & Professions
Completely revised with new chapters and sections covering everything the health-care provider needs to know when working with the older adult either at home or in nursing and long-term care facilities. Chapters cover factors affecting nutrition, nutrition and disease, nutritional assessment, dining challenges and regulatory compliance. This scientifically sound and practical resource for new and experienced nutrition professionals includes new forms, resources, the food guide pyramid for older adults and an index of tales.
The new edition of this established text has been revised and expanded to provide health-care workers with up-to-date, evidence based information that can be applied practically to patient and client settings.