Innovation at the Edge of Nutrition Education Research (Editorial)
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Author(s)
Ball, Lauren
Kirkegaard, Amy
Griffith University Author(s)
Year published
2021
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The fundamental role of diet in maximizing human health and utility is now universally recognized [1]. In turn, governments and healthcare services around the world are acting to maximize their ability to improve the health of the people in their care through food and nutrition initiatives [2]. Hospitals now routinely enlist the support of community volunteers to help with food preparation and tailored feeding of patients [3]. In the community, practice guidelines for health professionals position dietary changes as the first line treatment for chronic conditions such as type 2 diabetes and cardiovascular disease [4]. Doctors, ...
View more >The fundamental role of diet in maximizing human health and utility is now universally recognized [1]. In turn, governments and healthcare services around the world are acting to maximize their ability to improve the health of the people in their care through food and nutrition initiatives [2]. Hospitals now routinely enlist the support of community volunteers to help with food preparation and tailored feeding of patients [3]. In the community, practice guidelines for health professionals position dietary changes as the first line treatment for chronic conditions such as type 2 diabetes and cardiovascular disease [4]. Doctors, nurses, and other health professionals are increasingly undertaking nutrition education courses to better equip themselves to create positive health outcomes for patients [5,6]. The UN Decade of Action on Nutrition (2016–2025) is now at the half-way mark, and a review of progress is underway via their Foresight paper [7], with major achievements likely to be recognized across food systems, health systems, social protection, and trade and environments that support healthy eating.
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View more >The fundamental role of diet in maximizing human health and utility is now universally recognized [1]. In turn, governments and healthcare services around the world are acting to maximize their ability to improve the health of the people in their care through food and nutrition initiatives [2]. Hospitals now routinely enlist the support of community volunteers to help with food preparation and tailored feeding of patients [3]. In the community, practice guidelines for health professionals position dietary changes as the first line treatment for chronic conditions such as type 2 diabetes and cardiovascular disease [4]. Doctors, nurses, and other health professionals are increasingly undertaking nutrition education courses to better equip themselves to create positive health outcomes for patients [5,6]. The UN Decade of Action on Nutrition (2016–2025) is now at the half-way mark, and a review of progress is underway via their Foresight paper [7], with major achievements likely to be recognized across food systems, health systems, social protection, and trade and environments that support healthy eating.
View less >
Journal Title
Nutrients
Volume
13
Issue
6
Copyright Statement
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Subject
Nutrition and dietetics
Food sciences
Science & Technology
Life Sciences & Biomedicine
CARE