introduction to public health nutrition
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Introduction to Public Health Nutrition. January 2011. Nutrition 531. What is Health?. Health. A state of complete physical, mental, and social well-being, not merely the absence of disease. WHO. What is Public Health?. Mission of Public Health. - PowerPoint PPT PresentationTRANSCRIPT
Introduction to Public Health Nutrition
January 2011Nutrition 531
What is Health?
Health
A state of complete physical, mental, and social well-being, not merely the absence of disease.
WHO
What is Public Health?
Mission of Public Health
“…to fulfill society’s interest in assuring conditions in which people can be healthy.”
IOM. Future of Public Health.
Population Health
Improving Everyone’s Quality of Life: Group Health Foundation, 2001
Population Health
• Considers a broad set of options for improving and sustaining health
• Highlights role of social and economic forces in combination with biological and environmental factors
• Results in benefits to all
Public Health Practice Compared to Clinical Nutrition Practice
Public Health Practice
Clinical Nutrition Practice
Focus Prevention Disease treatment
Target Populations Individuals
Setting States & Communities
Clinics & Hospitals
Strategies Multiple, Reinforcing
Counseling and education
Core Functions of Public Health
Assessment
• Assess the problems and needs of the population
• Monitor the health of populations • Assess and monitor the determinants of
population health
Policy Development
• Develop policies, programs and activities that address health outcomes and the determinants of those outcomes
Assurance
• Assure the implementation of effective strategies by providing or monitoring policies, activities, and services.
What About Nutrition?
Mission of Public Health Nutrition
• To assure conditions in which people have access to adequate and appropriate food.
• To assure conditions in which people can achieve optimal nutritional health.
Leading Causes of Death, 1900
Centers for Disease Control and Prevention, National Center for Health Statistics. National Vital Statistics System and unpublished data. 1997.
Leading Causes of Death, 1997
Centers for Disease Control and Prevention, National Center for Health Statistics. National Vital Statistics System and unpublished data. 1997.
10 Essential Public Health Services: Public Health Functions Steering Committee - State and Local • Monitor Health Status to identify community health
problems• Diagnose and investigate health problems• Inform, educate, and empower people about health issues• Mobilize community partnerships to identify and solve
health problems• Develop policies and plans that support individual and
community health efforts• Enforce laws and regulations that protect health and
ensure safety
• Link people to needed personal health services and assure the provision of health care when otherwise unavailable
• Assure a competent public health and personal heath care workforce
• Evaluate effectiveness, accessibility, and quality of personal and population-based public health services
• Research for new insights and innovative solutions to health problems
Brief History of Public Health Nutrition
Achievements in Public Health, 1900-1999: Safer and Healthier Foods (MMWR )
• “During the early 20th century, contaminated food, milk, and water caused many foodborne infections, including typhoid fever, tuberculosis, botulism, and scarlet fever.”
• “Once the sources and characteristics of foodborne diseases were identified--long before vaccines or antibiotics--they could be controlled by handwashing, sanitation, refrigeration, pasteurization, and pesticide application. Healthier animal care, feeding, and processing also improved food supply safety.”
• “The discovery of essential nutrients and their roles in disease prevention has been instrumental in almost eliminating nutritional deficiency diseases such as goiter, rickets, and pellagra in the United States.”
• “During 1922-1927, with the implementation of a statewide prevention program, the goiter rate in Michigan fell from 38.6% to 9.0 %.”
• “In 1921, rickets was considered the most common nutritional disease of children, affecting approximately 75% of infants in New York City.”
1917 USDA issues dietary recommendations (5 foodgroups)
1924 Iodine added to salt
1920s Maternal and Infancy act – state healthdepartments employ nutritionists
1930s Federal gov’t. establishes food relief, nutritioneducation, school feeding, food consumptionsurvey.
1940s 25% of draftees had present/past malnutrition;National Nutrition Conference for Defense: firstRDA, War Order Number One: enrich wheatflour with vitamins and iron
1949 Framingham
1968 Hunger USA
1969 White House Conference on Food, Nutrition,and Health
70s “McGovern committee”, Preschool survey, 10State Nutrition Survey, Food Stamp legislation,Child Nutrition Act – WIC, EFNEP,NET,nutrition labeling
1979 Surgeon General’s Report: Healthy People
1980 First Dietary Guidelines for Americans
1988 Surgeon General’s Report on Nutrition andHealth
1990 National Nutrition Monitoring and RelatedResearch Act
1997 First DRIs
Last Decade: Strong Emphasis on Policy & Environmental Change
Healthy People 2020• Healthy People provides science-based, 10-year
national objectives for improving the health of all Americans.
• Overarching Goals1. Attain high-quality, longer lives free of preventable
disease, disability, injury, and premature death. 2. Achieve health equity, eliminate disparities, and
improve the health of all groups. 3. Create social and physical environments that promote
good health for all. 4. Promote quality of life, healthy development, and
healthy behaviors across all life stages.