Improving America's Diet and Health From Recommendations to Action (1991) / Chapter Skim
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7 Health-Care Professionals: Strategies and Actions for Implementation
7 Health-Care Professionals: Strategies and Actions for Implementation
Pages 168-183
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From page 168... ...
; those for whom food and nutrition issues are important but secondary (e.g., physicians and nurses) ; and scientists whose basic research concerns the role of food in the etiology of disease.
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From page 169... ...
Kaiser Family Foundation, 1988) , the Healthy Mothers, Healthy Babies Public Information Program (DHHS, 1990b)
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From page 170... ...
By following dietary recommendations themselves, health-care professionals serve as highly credible role models for patients and the public. In this modeling role, they can provide information and dietary advice based in part on their personal experiences that may help others to improve their eating habits.
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From page 171... ...
Public health and other community-based nutrition specialists who work actively on promoting health among target populations need additional training on how to integrate into their programs the growing evidence on diet and health relationships and how to manage complex community intervention programs. Registered dietitians and other nutrition specialists must be trained adequately to translate dietary recommendations into practical advice and to provide menu alternatives that consumers can understand and adopt.
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From page 172... ...
As educators, nutrition specialists can help other healthcare professionals acquire the information and skills needed to provide basic community nutrition education. Nutritionists and dietitians should be committed to following dietary recommendations and teaching others how to apply them wherever they work, including business and industry, private practice, academia, and government.
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From page 173... ...
Other resources will be needed to teach basic nutrition concepts and such topics as nutritional therapies to treat specific diseases. Nurses At present, fundamental nutrition courses are not a prominent feature of baccalaureate or master's degree programs in nursing, although narrow elements of diet planning and disease-oriented diet therapy are incorporated into many required courses in the nursing curricula.
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From page 174... ...
Health Educators Health educators work to promote health and prevent disease in state and local public service departments, even when their primary activities are geared to improving educational systems and social welfare or health-care policies. Their training should place additional emphasis on nutrition concepts and nutrition education methods to prepare them for their expanded roles in implementing dietary recommendations.
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From page 175... ...
ACTION 1: Establish within the faculty of every health-care professional school an identifiable program with overall responsibility for planning and developing a research and education agenda in human nutrition. Considerable attention should be given to the nutrition education of physicians and nurses, since these two groups of professionals customarily represent the first contacts made by people seeking health care.
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From page 176... ...
It gives a competitively awarded 5-year grant to one faculty member in individual medical schools to develop programs in preventive cardiology. The grant provides up to 50% of the faculty person's salary plus funds to support the development and implementation of the program.
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From page 177... ...
There is a need to increase the exposure of health-care professionals to clinical nutrition concepts in basic and graduate training as well as in continuing education. Students should be required to demonstrate their knowledge of nutrition and nutrition education methods by responding correctly to test questions on diet and health.
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From page 178... ...
ACTION 1: Encourage efforts to implement dietary recommendations in a coordinated manner for maximum effectiveness and to avoid unnecessary duplication. Two successful models have been developed for coordinating activities designed to control hypertension and hypercholesterolemiathe National High Blood Pressure Education Program (NHBPEP)
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From page 179... ...
In local communities, there are many opportunities for health-care professionals to carry out this function as individuals, through their professional societies, and through local affiliates of voluntary organizations. For example, they can take leadership roles in community organizing around nutrition issues; aid in the creation of a nutrition coalition or consortium that develops and coordinates local nutrition programs; and use newspapers, radio, and television to provide information and articulate their positions, thereby influencing consumer knowledge and behavior.
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From page 180... ...
To implement this action, nutrition and food specialists should begin with their own hospital food services and branch out to school cafeterias, faculty clubs, commercial restaurants, nursing and convalescence homes, corporate dining rooms, and other appropriate settings. By providing this kind of practical information, health-care professionals may motivate meal providers to improve the variety of their menu offerings by including more nutritionally desirable foods and constructing meals that adhere to the principles of dietary recommendations.
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From page 181... ...
Unfortunately, although several public and private agencies and foundations fund nutrition research, few grants are primarily concerned with the dietary components of disease or in the educational and regulatory strategies to implement knowledge of diet and disease relationships. Nlarious food industry associations (e.g., the National Dairy Council, the American Meat Institute, and the Egg Nutrition Center)
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From page 182... ...
Kaiser Family Foundation Health Promotion Program, Henry J Kaiser Family Foundation, Menlo Park, Calif.
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From page 183... ...
1989. Report on nutrition education in United States medical schools.
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