dc.contributor.author | Ball, Lauren | |
dc.contributor.author | Kirkegaard, Amy | |
dc.date.accessioned | 2021-10-11T03:57:08Z | |
dc.date.available | 2021-10-11T03:57:08Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 2072-6643 | |
dc.identifier.doi | 10.3390/nu13062018 | |
dc.identifier.uri | http://hdl.handle.net/10072/408784 | |
dc.description.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, 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. | |
dc.description.peerreviewed | Yes | |
dc.language | English | |
dc.publisher | MDPI | |
dc.relation.ispartofpagefrom | 2018 | |
dc.relation.ispartofissue | 6 | |
dc.relation.ispartofjournal | Nutrients | |
dc.relation.ispartofvolume | 13 | |
dc.subject.fieldofresearch | Nutrition and dietetics | |
dc.subject.fieldofresearch | Food sciences | |
dc.subject.fieldofresearchcode | 3210 | |
dc.subject.fieldofresearchcode | 3006 | |
dc.subject.keywords | Science & Technology | |
dc.subject.keywords | Life Sciences & Biomedicine | |
dc.subject.keywords | CARE | |
dc.title | Innovation at the Edge of Nutrition Education Research (Editorial) | |
dc.type | Journal article | |
dc.type.description | C2 - Articles (Other) | |
dcterms.bibliographicCitation | Ball, L; Kirkegaard, A, Innovation at the Edge of Nutrition Education Research (Editorial), Nutrients, 2021, 13 (6), pp. 2018 | |
dcterms.dateAccepted | 2021-06-10 | |
dcterms.license | https://creativecommons.org/licenses/by/4.0/ | |
dc.date.updated | 2021-10-06T04:37:09Z | |
dc.description.version | Version of Record (VoR) | |
gro.rights.copyright | © 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. | |
gro.hasfulltext | Full Text | |
gro.griffith.author | Kirkegaard, Amy J. | |