One challenge is making the public conscious

The gap

Evidence profile

Sourced from the stated challenges and future work and recommendations of the source papers, classified as general, drawn from work published between 1969 and 1980, all from Journal of Nutrition Education.

Supporting evidence — 4 representative gaps

• Approaches to nutrition education (1969) · Journal of Nutrition Education · doi

  One challenge is making the public conscious of the importance of nutrition and motivating them to apply nutrition knowledge. Another challenge is developing effective nutrition education programs that consider individual nutritional needs. A third challenge is promoting nutrition education through various channels, including schools, public information programs, and community outreach.

  generalstated challenges
  Keywords: one challenge making public conscious importance nutrition motivating
• Retrospects and prospects in nutrition education (1976) · Journal of Nutrition Education · doi

  We can confidently predict that some current trends will continue. Economic and political factors will largely determine the nature of the available food supply. Food prices are too high for many consumers to obtain adequate diets. The tre mendous growth of agribusiness and the food industry with the continued proliferation of engineered food products make the task of the nutrition educator ever more difficult. Market ing strategies and advertising frequently confuse the con sumer. Statements about fortification with nutrients can mis lead the consumer. The current edition of the Recommended Dietary Allowances makes clear that despite tremendous progress, our nutrition knowledge is still incomplete. Another adverse effect of marketing strategies on nutrition education is that they encourage overconsumption and waste. Obesity and chronic diseases related to excess consumption are major health hazards. As population pressures build up in the last quarter of this century, food conservation should be emphasized, not overconsumption. It is my belief that new required nutrition education cur ricula should be sequentially planned for the school system (21). In a democracy, we need more nutritionally literate con sumers who can adjust their food selection to a changing food supply and be discriminating about dietary advice. Com prehensive nutrition education should include the develop ment of understanding of the role of food in the interdepen dent world of the future. Let me conclude by stressing the need for well-prepared, well-informed nutrition specialists and nutrition educators at all levels. Leadership in education in nutrition involves re sponsibilities for developing an informed citizenry and help ing to protect their health and total well being. There will be many challenges in the years ahead, but I am confident we can meet them with concerned nutrition education leaders having ideals and ability of the kind the pioneers displayed. REFERENCES 1. Sherman, H. C., The Nutritional Improvement of Life, Colum bia University Press, New York, 1950. 2. Sherman, H. C., A century of progress in the chemistry of nu trition, Sci. Monthly, 37:442, 1933. 3. Richards, E. H., The Cost of Living, The Scientific Press, Brooklyn, N.Y., 1899. 4. Atwater, W.O., Principles of Nutrition and Nutritive Value of Food, U.S. Dept. of Agriculture Farmers Bul. No. 142, Wash ington, D.C., 1902. 5. Langworthy, C. F., Food and Diet in the United States, Reprint from Yearbook of Department of Agriculture, Government Printing Office, Washington, D.C., 1907. 6. Hertzler, A. A. and H.L. Anderson, Food Guides in the United States, J. Am. Dietet. Assn., 64: 19, 1974. 7. Tannahill, R. Food in H

  generalfuture workevidence 5/5
  Keywords: food nutrition education well current supply strategies dietary progress overconsumption health century need informed sherman
• Persons with diet-related diseases (1980) · Journal of Nutrition Education · doi

  a. The ultimate objective for nutrition education of persons with diet-related diseases should be lifelong dietary behavior changes (3). b. Nutrition education for persons with diet-related diseases must be tailored to the disease and factors unique to each pa tient (see Figure 2). c. Nutrition education for persons with diet-related diseases must be in the context of the total clinical management of the patient. d. The patient and the health care professional should be in volved in planning and implementing the dietary compliance procedures. e. A three-level model (see Figure 3) for integrating the ex pertise of various persons on the health team should be consid ered in nutrition education planning. f. Available nutrition personnel, such as registered dieti tians, should be fully utilized in educating health care personnel and in planning and providing nutritional care to patients. If in sufficient personnel exist, priority should be placed on increas ing their numbers. g. Statewide referral systems for identifying health care pro viders of nutritional care and nutrition counseling should be established. h. A system should be developed to ensure that health care professionals acquire both knowledge of nutrition and ability to use existing nutrition education resources (other personnel, educational materials, and community services) as well as be able to communicate this information. 132 JOURNAL OF NUTRITION EDUCATION VOLUME 12 NUMBER 2 SUPPLEMENT

  generalrecommendationsevidence 5/5
  Keywords: nutrition education care health persons personnel diet related diseases planning dietary must patient nutritional ultimate
• Persons with diet-related diseases (1980) · Journal of Nutrition Education · doi

  a. Investigate and document the relationship between the level of compliance and the physical factors, psychological and cultural factors, and immediate environmental factors. b. Study the various dietary counseling methods and iden tify the involved practitioners, e.g., team approach with physi cian and dietitian. c. Validate and disseminate advances in technology related to nutrition science, education, and communication research which could improve nutrition education. d. Study ways to use advertising more effectively. e. Study effects of disease and therapy on nutrient needs. f. Investigate how to ensure that existing nutrition educa tion materials and programs incorporate the environmental con siderations outlined in Figure 2. VOLUME 12 NUMBER 2 SUPPLEMENT 1980 JOURNAL OF NUTRITION EDUCATION 133 g. Investigate communication models based on the behavior of persons with diet-related diseases. h. Identify present patterns of use of dietary counseling services: do they vary by disease, medical specialties, type of medical care facility, and so on? C. Professional education systems need improvement.

  generalrecommendationsevidence 5/5
  Keywords: nutrition education investigate factors environmental dietary counseling related communication disease medical document relationship level compliance

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