Community Nutrition, Second Edition, introduces future nutrition professionals to the relationship between nutritional epidemiology and the research, policies, and programs regarding prevention and treatment.
Organized into three comprehensive parts—Part One: Nutrition in US Communities, Part Two: Primary Preventions of Disease, and Part Three: Secondary and Tertiary Prevention-Managing Disease and Avoiding Complications—this text not only covers general population nutrition, but also men’s and women’s health, diverse populations, and special populations.
By exploring nutritional epidemiology through community planning for health promotion and disease prevention, future professionals will be prepared to promote self-management, behavioral change, and environmental interaction in their communities.
New trends and research findings have changed and continue to change prevention and treatment in the United States. This Second Edition has been thoroughly updated to provide the practical tools and current research essential to the success of today’s nutrition professionals.
Features & Benefits
MyPyramid, the 2005 Dietary Guidelines, current RDAs and DRIs, and Healthy People 2010 objectives.
The latest coverage of the epidemiology of food-borne illness, HACCP, bioterrorism, ‘mad cow’ disease and hepatitis C.
Food consumption research and the influence of disease monitoring on the creation of policy.
An overview of the multiple career options, including the role of the child care professional in promoting healthy eating habits in young children.
Graduate level Community Nutrition courses
Undergrad Community Nutrition courses taught at a high level
Gail Frank, DrPH, RD, CHES-Professor Of Nutrition, California State University, Long Beach