Public Health Nutrition (from Principles To Practice)

How can the nutritional health of populations be improved through action at local, national and global levels? The work of public health nutritionists is to bring population-wide perspectives to the relationship between food and health. Systematically drawing on international research, in Public Health Nutrition leading international practitioners present both the theoretical underpinnings and applied nature of the field of public health nutrition. The book is peer reviewed and divided into four sections • Principles - presents conceptual frameworks, solutions, responsibilities and outcome measures, philosophical and evidential dimensions, standards and dietary guidelines • Populations - explores groups for whom nutrition is especially relevant, providing analysis of the food and health relationship from physiological, social, cultural, political and economic perspectives • Priorities - examines key issues including vulnerable populations, obesity, indigenous nutrition, international nutrition, the nutritional transition, food system trends and sustainability • Practices - covers professional skills for public health practitioners including monitoring the food and nutrition situation of populations, physical activity, research skills, project management, professional practice, health promotion and communication, policy and politics.