This document discusses nutrition promotion and its theories and methods. It defines nutrition promotion as promoting healthy eating and drinking habits for a healthy diet. Nutrition promotion includes both nutrition education to provide knowledge and skills to consumers, as well as efforts to influence food supply and availability. It notes that nutrition promotion must work within both the food system and health system, as foods are produced through agriculture but health depends on diet. The document outlines factors that influence food supply and demand, and principles of nutrition promotion like access, equity and diversity in food sources.
1. Kun A Susiloretni
Ref: Worsley T: Nutrition promotion: theories and
methods, systems and settings. CAB International; 2008.
1
2. improve social conditions that threaten health e.g.
the occurrence of poverty;
prevent social conditions that threaten health e.g.
poverty, gender and ethnic discrimination};
neutralize existing social conditions that cause ill-
health e.g. high unemployment rates might be
reduced through skills training schemes.
2
3. Nutrition education is
about the provision of knowledge and skills for food
consumers so that they can perform healthier eating and
drinking behaviours.
include communications which are designed to motivate
them to consume a healthier diet
Nutrition promotion, while
including nutrition education and communication with
consumers,
also tries to influence the composition and availability of
foods and beverages tries to change food supply .
3
4. governments could raise taxes on high-fat or high-energy
foods to reduce their consumption
subsidize the production and sale of 'healthy' foods in order
to make them more attractive to consumers and producers
nutrition promoters may set up community (or school) fruit
and vegetable gardens so that fresh produce becomes more
available
form food banks and buying cooperatives to make healthier
foods more available to low-income families
4
5. Focus on knowledge and skills make wise
decision
Basic cognitive framework
energy and energy balance;
anti-oxidants and free radicals;
vitamins and minerals as.essential 'enzymatic' (catalytic)
factors (e.g. folate, homocysteine and inflammatory
processes);
proteins, and growth and repair concepts;
nutrient sufficiency and excess;
saturated fats, serum cholesterol and heart disease.
5
6. what sorts of foods (variety) they should eat;
how often they should consume foods from
particular food groups (e.g. 'Do I need to eat fruit
every day or every week or less often?');
whether some foods are better choices than others,
and if so what they are; and
how energy intakes and energy outputs are kept in
balance.
6
7. Foods and beverages are essential for health,
but they are produced by the food system, not by
the health system
Therefore, nutrition promoters have to work in
both systems and often in others, such as the
education system.
Both systems are complex and demand detailed
knowledge and skills from practitioners
Much early nutrition 'promotion' consisted of
educational messages exhorting individuals to
change their ways by providing them with
science-based knowledge 7
8. Little was done to alter the supply of healthy
foods.
In contrast, the health promotion tradition
comes from a mixing of at least two groups of
professionals.
The nutrition education and health
promotion traditions are merging to form a
new discipline known as nutrition promotion
which is the application of health promotion
principles and methods to population food
and health problems.
8
10. 10
Nutrition promotion is about the promotion of healthy eating
and drinking habits in short, a healthy diet
Health is a state of complete physical, mental, and social well
being and not merely the absence of disease or infirmity (WHO
1946
Health is a necessary condition which enables them to enjoy
‘flourishing lives’
Health is a condition that is necessary for people to pursue 'good'
lives
The behavioural basis of nutrition promotion should not be
overlooked.
11. 11
increasing evidence that most traditional cuisines, like the
Mediterranean, Andean, Hangchow and Okinawan cuisines,
are composed of similar animal and plant components
(Trichopoulou et al. 2003)
traditional diets are 'eco-nutritional’ (Wahlqvist,1995)
optimal health is associated with the consumption of a fairly
wide variety of foods - dietary diversity
Trichopoulou's list (Trichopoulou et al. 2003) of nine important
components of the Mediterranean
14. Clearly principles of
natural justice have nutritional needs and
equity demand different requirements
that they should have such access.
British nutritionists in World War II
through a sophisticated food rationing
scheme.
People were allowed to buy only foods identified
by nutritionists as appropriate for their age, sex
and physical workloads.
As a result, the general health of the UK
population dramatically improved despite the
war I 14
15. The simple answer is 'a varied food supply
In agricultural societies,
including poor harvests,
failure of storage systems
interruption or absence of transport systems by
weather conditions
The high population densities
increased needs for physical and organizational
infrastructures
15
16. at least 800 million people in the world do not have sufficient
food to meet their daily needs, three keys:
highly efficient and sustainable production,
distribution and
administrative systems.
Our current systems tend to be highly inefficient in ecological
terms,
destroying arable land,
polluting water resources and
producing greenhouse gases on a vast scale.
No hunger SDG no 2
16
17. 2.1 Pada tahun 2030, menghilangkan kelaparan dan
menjamin akses bagi semua orang,
khususnya orang miskin dan
mereka yang berada dalam kondisi rentan, termasuk bayi,
terhadap makanan yang aman, bergizi, dan cukup sepanjang
tahun.
2.2 Pada tahun 2030, menghilangkan segala bentuk
kekurangan gizi, termasuk pada tahun 2025 mencapai target
yang disepakati secara internasional untuk
anak pendek dan kurus di bawah usia 5 tahun, dan
memenuhi kebutuhan gizi remaja perempuan, ibu hamil dan
menyusui, serta manula.
17
18. On the supply side, the activities of farmers, fishers,
horticulturalists, food manufacturers, distributors, wholesalers
and retailers affect the availability of foods
On the demand side-which is largely about the activities of
consumers-there are several influential factors, the principal
one being the level and distribution of affluence of the
community.
A further set of factors affects the demand for food. In the
main, these relate to general education and to special food and
nutrition education.
18
19. On the supply side, the activities of farmers, fishers,
horticulturalists, food manufacturers, distributors, wholesalers
and retailers affect the availability of foods
industry ownership
activities of food marketers and advertisers on behalf of
manufacturers
Local planning policies : LARGE supermarkets etc
Governments, if they are strong, relatively free of corruption and
well organized : tax food products that are not in the public
interest and subsidise the production and marketing of foods that
are health-promoting
On the demand side-which is largely about the activities of
consumers-there are several influential factors, the principal
one being the level and distribution of affluence of the
community.
19
20. On the demand side-which is largely about the
activities of consumers-there are several influential
factors, the principal one being the level and
distribution of affluence of the community.
community is poverty stricken
have substantial average incomes but which have poor
distribution of wealth tend to have large pockets of poverty
and associated malnutrition and poor health.
20
21. NUTRITION PROMOTION
Nutrition educators and promoters must
respond to the needs of several groups of
people,
The learners
The parents
Nutrition scientist
21