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  • Innovation at the Edge of Nutrition Education Research (Editorial)

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    Ball497731-Published.pdf (180.7Kb)
    File version
    Version of Record (VoR)
    Author(s)
    Ball, Lauren
    Kirkegaard, Amy
    Griffith University Author(s)
    Ball, Lauren E.
    Kirkegaard, Amy J.
    Year published
    2021
    Metadata
    Show full item record
    Abstract
    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, ...
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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, 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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    Journal Title
    Nutrients
    Volume
    13
    Issue
    6
    DOI
    https://doi.org/10.3390/nu13062018
    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
    Publication URI
    http://hdl.handle.net/10072/408784
    Collection
    • Journal articles

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