Nutrition in Public Health. a Handbook for Developing, Programs and Services

Description

Nutrition in Public Health, Third Edition defines the state of public health nutrition and the services offered in the United States today. It provides readers with a description of public health in the U.S. through data and expertise from relevant contributing authors, and discusses the active services and service agencies that are available to manage today’s health issues.

New to the Third Edition:

• Addition of a nutritional epidemiology chapter
• Environmental and economic concerns of today
• Updated material in these areas:
  • Dietary Guidelines 2010
  • Food Stamp Program is now the Supplemental Nutrition Assistance Program
  • WIC (Women, Infants and Children Program) is now the Special Supplemental Nutrition Program
• Food security in global terms (due to the new concept of terrorism)
• World hunger and the implications to public health nutrition (as the US is called upon for more assistance to other nations)
• Public health nutrition and fitness in America; programs and services (due to the recognized obesity epidemic)

Key Features

• Chapter information is evidence-based.
• Includes the latest statistical information on all topics presented; the presentation of current statistics is available in updated charts and graphs.
• Cultural differences that involve the nutrition and health differences and similarities among ethnic groups are discussed throughout the text.
• “Issues for Discussion” are found at the end of each chapter; these elicit original thought and understanding of problems found throughout public health.
• Pertinent websites are provided for use as students work through the material presented as an added resource.
• Key Terms are presented as sidebars throughout the chapters assist with new terminology and concepts.
• Instructor powerpoints have been revamped and improved.

Table of Contents

Part I Applying Nutrition in Public Health
Chapter 1 Understanding the Role of Nutrition in Public Health Service
Chapter 2 Applying Nutrition Science to the Public’s Health

Part II Assessing and Intervening in the Community’s Nutrition Needs
Chapter 3 Community Needs Assessment
Chapter 4 Reaching Out to Those at Highest Nutritional Risk
Chapter 5 Addressing Overweight in Children: A Public Health Perspective
Chapter 6 Intervening to Change the Public’s Eating Behavior

Part III Shaping the Policies that Affect the Public’s Health
Chapter 7 Creating Public Policy
Chapter 8 Advocating and Influencing Health and Nutrition Policies
Chapter 9 The Role of the USDA in Public Health Nutrition

Part IV Promoting the Public’s Nutritional Health
Chapter 10 Growing a Healthier Nation: Maternal, Infant, Child, and Adolescent Nutrition
Chapter 11 The Importance of Public Health Nutrition Programs in Preventing Disease and Promoting Adult Health
Chapter 12 Assuring Nutrition Services for Older Adults
Chapter 13 Providing Nutrition Services in Public Health
Chapter 14 The Baby Boomers: Identification of Wellness Needs
Chapter 15 Maintaining Nutrition and Food Service Standards in Group Care

Part V Protecting the Public’s Nutritional Health
Chapter 16 Safeguarding the Food Supply
Chapter 17 Food Security and Adequate Food Access for the Public
Chapter 18 Security of the Food Supply and Bioterrorism Preparedness

Part VI Managing the System
Chapter 19 Planning and Evaluating Nutrition Services for the Community
Chapter 20 Managing Data
Chapter 21 Managing Money

Part VII Mobilizing Personnel
Chapter 22 Staffing Public Health Nutrition Programs and Services
Chapter 23 Managing Public Health Nutrition Personnel
Chapter 24 Leveraging Nutrition Education through the Public Health Team

Part VIII Surviving in a Competitive World
Chapter 25 Networking for Nutrition
Chapter 26 Marketing Nutrition Programs and Services
Chapter 27 Earning Administrative Support
Chapter 28 Striving for Excellence and Envisioning the Future

Appendix A Helpful Nutrition Websites
Appendix B State Health Department Websites
Appendix C Learning Activities

ShowAbout the Author(s)

Sari Edelstein, PhD, RD-Associate Professor, Nutrition and Dietetics Department, Simmons College

Dr. Edelstein's present position is as Associate Professor in the Nutrition and Dietetics Department at Simmons College. She presently teaches both Food Science and Food service classes. Before coming to Simmons College, Dr. Edelstein has previously been in private practice and has served as a hospital Food Service Director and Chief Dietitian.

She is the author of many research articles, inclusive of topics on ethics, yoga, the glycemic index, and athletic performance as well as the author or editor of books, which include:
The Healthy Young Child, Wadsworth Publishing, 1995;
Nutrition in Public Health, Second Edition, Jones & Bartlett Publishers, 2005;
Nutrition: Rapid References for Nurses, Jones & Bartlett Publishers, 2007;
Managing Food and Nutrition Services for the Hospitality, Culinary and Nutrition Professions, Jones & Bartlett Publishers, 2007;
Life Cycle Nutrition: An Evidence-Based Approach, Jones & Bartlett Publishers, 2008.

Education Background
BS Florida State University
MS Florida International University
PhD University of Florida