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Section 1. Designing Community Interventions
Introduction
Course Registration
Pre-Test
Peer Corner
Module 1: Lesson 1: Public Health Nutrition
Basic Principles of Nutrition Science
Public Health and Community
What Is Population Health?
Module 1: Lesson 2: The Human Body and Its Nutritional Needs
Human Body Organ Systems
Body Functions & Life Process
What are Nutrients?
Classification of Nutrients
Oxygen – a critical, but overlooked, nutrient
Food groups and sub-groups
Nutritional Requirements throughout the Life Cycle
The relationship between lifestyle components and dietary patterns
Food and your life stages
Metabolism .
Malnutrition .
Combined diet and physical activity is better than diet or physical activity alone at improving health outcomes for patients in New Zealand’s primary care intervention
Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease
Digestion and Absorption
Physiology of Intestinal Absorption and Secretion
The Functions of Carbohydrates in the Body
Food Processing and Nutrition
Front-of-Package (FOP) Food Labelling: Empowering Consumers to Make Healthy Choices
Nutrition facts tables
The Nutrition Source: Antioxidants
Dietary fibre
How alcohol affects your health
Alcohol and Nutrition
Sugar Substitutes & Non-Nutritive Sweeteners
American Heart Association Comments on the World Health Organization's "Guideline: Sugars intake for adults and children"
9. List of Permitted Sweeteners (Lists of Permitted Food Additives)
Peer Activity 1 - The Human Body and Its Nutritional Needs (180 minutes)
Module 1: Lesson 3: Nutritional Epidemiology and Research Methods
Nutritional epidemiology: New perspectives for understanding the diet-disease relationship?
The Role of Biostatistics in Public Health
What is Health Research?
Healthcare Research Methods
The Health Research Process
Steps to Developing a Research Project: Resources to Help
Challenges in conducting clinical nutrition research
Biostatistics series module 5: Determining sample size
Global Nutrition Report
Peer Activity 2 - Research Methods in Nutrition (240 minutes)
Data & Statistics
Module 2: Lesson 1: Food Sources and Sustainability
Food Sustainability in the Context of Human Behavior
Cultural Considerations in Nutrition and Food Preparation
Food sustainability: problems, perspectives and solutions
Module 2: Lesson 2: Food Systems and Security
Food Security and the 2015–2030 Sustainable Development Goals: From Human to Planetary Health
About Food Systems
Sustainable food systems—a health perspective
Viewpoint: The case for a six-dimensional food security framework
Food Processing and Impact on Nutrition
Big Food’s Ambivalence: Seeking Profit and Responsibility for Health
Module 3: Lesson 1: Nutritional Health Policy
Measuring Success: Evaluation Article Types for the Public Health Education and Promotion Section of Frontiers in Public Health
Policy Development Framework
Healthy Public Policy Toolkit: Advocacy
Principles of Responsible Public Policy Advocacy
Food and Nutrition
Public Health Nutrition: Organizations and Associations
Role of government policy in nutrition—barriers to and opportunities for healthier eating
Successful nutrition policies - country examples
Nutrition Policy
Module 3: Lesson 2: The Social Determinants of Health
Social Determinants of Health
Culture and its Influence on Nutrition and Oral Health
Chapter 4: Individual, Household, and Environmental Factors Affecting Food Choices and Access
Interventions promoting healthy eating as a tool for reducing social inequalities in diet in low- and middle-income countries: a systematic review
Report on Emerging and Ongoing Issues - Annual Report 2019
EU Insights – Consumer perceptions of emerging risks in the food chain
Economic globalization, nutrition and health: a review of quantitative evidence
Social marketing-based interventions to promote healthy nutrition behaviors: a systematic review protocol
A Summative Evaluation of a Food Safety Social Marketing Campaign “4-Day Throw-Away” Using Traditional and Social Media
Module 3: Lesson 3: Developing Intervention Programs Based on A Community's Nutrition Needs
Community Needs Assessment
Models and Theories to Support Health Behavior Intervention and Program Planning
Section 1. Designing Community Interventions
Six Components Necessary for Effective Public Health Program Implementation
At A Glance: The six steps for planning a health promotion program
Program Planning & Evaluation
Module 3: Lesson 4: Acquiring Funding for Nutrition Programs
Grant Lifecycle Timeline
Common Components of Grant Proposals
Planning and Writing a Grant Proposal: The Basics
14. Applying for Grants
Module 4: Lesson 1: Ethical Issues and Codes of Conduct
Ethical issues for human nutrition in the context of global food security
Academy of Nutrition and Dietetics: Revised 2017 Standards of Practice in Nutrition Care and Standards of Professional Performance for Registered Dietitian Nutritionists
International Code of Ethics and Code of Good Practice for Dietitians-Nutritionists
Ethical issues in the development and implementation of nutrition-related public health policies and interventions: A scoping review
Ethical Issues in Eating Disorders Treatment: Four Illustrative Scenarios
Research Governance Framework
Advancing health research through research governance
Module 5: Lesson 1: Energy Balance and Nutritional Requirements
Energy balance and its components: implications for body weight regulation
Control of energy expenditure in humans
2.7: Understanding Dietary Reference Intakes (DRI)
DRI Calculator for Healthcare Professionals
Dietary Reference Intakes
Module 5: Lesson 2: Methods of Nutritional Assessment
Nutrition, Metabolism, and GI Research in HIV
Dietary assessment methods in epidemiologic studies
Dietary Assessment Toolkits: An Overview
Measuring diet in the 21st century: use of new technologies
Nutrition Assessment and Classification (NACS User's Guide)
ASA24 Demo
ASA24 Register/Login
ASA24 .
Module 5: Lesson 3: Approaches for Health Promotion and Disease Prevention
Defining Health Promotion and Disease Prevention
Health Promotion and Disease Prevention Theories and Models.
Health Promotion and Disease Prevention Strategies
Strategies for Health Promotion: Healthy Dietary Habits
Towards integrated food policy: Main challenges and steps ahead
Interventions promoting healthy eating as a tool for reducing social inequalities in diet in low- and middle-income countries: a systematic review
Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour
Nutrition Education in US Schools
Module 5: Lesson 4: From Scientific Principles to Health Promotion
Functional components and medicinal properties of food: a review
Nutrient-Drug Interactions and Food
General principles for all claim
Acceptable disease risk reduction claims and therapeutic claims
Food law general principles
Food laws & regulations
Strategies for optimizing maternal nutrition to promote infant development
Guidance on Ending the Inappropriate Promotion of Foods for Infants and Young Children
Strategies and interventions for healthy adolescent growth, nutrition, and development
Improving nutrition to support healthy ageing: what are the opportunities for intervention?
A Comparison of Strategies to Improve Population Diets: Government Policy versus Education and Advice
Strategies for Healthy Eating Promotion and Behavioral Change Perceived as Effective by Nutrition Professionals: A Mixed-Methods Study
Module 6: Lesson 1: Cultural Sensitivity and nutrition
Food and health: individual, cultural, or scientific matters?
Cultural Considerations in Nutrition and Food Preparation
Social modeling of eating: A review of when and why social influence affects food intake and choice
Cultural adaptations of obesity-related behavioral prevention interventions in early childhood: A systematic review
Module 6: Lesson 2: Education for All Societal Levels
Moving Nutrition Social and Behavior Change Forward
The need to advance nutrition education in the training of health care professionals and recommended research to evaluate implementation and effectiveness
Education of the Public: Strategies and Actions for Implementation
Implementing health promotion activities using community-engaged approaches in Asian American faith-based organizations in New York City and New Jersey
Final Assignment
Proposed Final Assessment - Dietary Assessment (420 minutes)
Final Exam
Course and Self Evaluation & Certificate
Course Activities
Discussion Forums
Peer Activities
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For our institutional partners: Full Programs/Graduate Medical Education
NIED Courses
Home
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Medicine Courses
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Sciences
Programs
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Addiction Training for Health Professionals
Public Health U - MPH
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Humanitarian U
Connect
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sign up for our newsletter
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Module 3: Lesson 3: Developing Intervention Programs Based on A Community's Nutrition Needs
Section 1. Designing Community Interventions
Section 1. Designing Community Interventions
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Course Registration
Pre-Test
Peer Corner
Basic Principles of Nutrition Science
Public Health and Community
What Is Population Health?
Human Body Organ Systems
Body Functions & Life Process
What are Nutrients?
Classification of Nutrients
Oxygen – a critical, but overlooked, nutrient
Food groups and sub-groups
Nutritional Requirements throughout the Life Cycle
The relationship between lifestyle components and dietary patterns
Food and your life stages
Metabolism .
Malnutrition .
Combined diet and physical activity is better than diet or physical activity alone at improving health outcomes for patients in New Zealand’s primary care intervention
Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease
Digestion and Absorption
Physiology of Intestinal Absorption and Secretion
The Functions of Carbohydrates in the Body
Food Processing and Nutrition
Front-of-Package (FOP) Food Labelling: Empowering Consumers to Make Healthy Choices
Nutrition facts tables
The Nutrition Source: Antioxidants
Dietary fibre
How alcohol affects your health
Alcohol and Nutrition
Sugar Substitutes & Non-Nutritive Sweeteners
American Heart Association Comments on the World Health Organization's "Guideline: Sugars intake for adults and children"
9. List of Permitted Sweeteners (Lists of Permitted Food Additives)
Peer Activity 1 - The Human Body and Its Nutritional Needs (180 minutes)
Nutritional epidemiology: New perspectives for understanding the diet-disease relationship?
The Role of Biostatistics in Public Health
What is Health Research?
Healthcare Research Methods
The Health Research Process
Steps to Developing a Research Project: Resources to Help
Challenges in conducting clinical nutrition research
Biostatistics series module 5: Determining sample size
Global Nutrition Report
Peer Activity 2 - Research Methods in Nutrition (240 minutes)
Data & Statistics
Food Sustainability in the Context of Human Behavior
Cultural Considerations in Nutrition and Food Preparation
Food sustainability: problems, perspectives and solutions
Food Security and the 2015–2030 Sustainable Development Goals: From Human to Planetary Health
About Food Systems
Sustainable food systems—a health perspective
Viewpoint: The case for a six-dimensional food security framework
Food Processing and Impact on Nutrition
Big Food’s Ambivalence: Seeking Profit and Responsibility for Health
Measuring Success: Evaluation Article Types for the Public Health Education and Promotion Section of Frontiers in Public Health
Policy Development Framework
Healthy Public Policy Toolkit: Advocacy
Principles of Responsible Public Policy Advocacy
Food and Nutrition
Public Health Nutrition: Organizations and Associations
Role of government policy in nutrition—barriers to and opportunities for healthier eating
Successful nutrition policies - country examples
Nutrition Policy
Social Determinants of Health
Culture and its Influence on Nutrition and Oral Health
Chapter 4: Individual, Household, and Environmental Factors Affecting Food Choices and Access
Interventions promoting healthy eating as a tool for reducing social inequalities in diet in low- and middle-income countries: a systematic review
Report on Emerging and Ongoing Issues - Annual Report 2019
EU Insights – Consumer perceptions of emerging risks in the food chain
Economic globalization, nutrition and health: a review of quantitative evidence
Social marketing-based interventions to promote healthy nutrition behaviors: a systematic review protocol
A Summative Evaluation of a Food Safety Social Marketing Campaign “4-Day Throw-Away” Using Traditional and Social Media
Community Needs Assessment
Models and Theories to Support Health Behavior Intervention and Program Planning
Six Components Necessary for Effective Public Health Program Implementation
At A Glance: The six steps for planning a health promotion program
Program Planning & Evaluation
Grant Lifecycle Timeline
Common Components of Grant Proposals
Planning and Writing a Grant Proposal: The Basics
14. Applying for Grants
Ethical issues for human nutrition in the context of global food security
Academy of Nutrition and Dietetics: Revised 2017 Standards of Practice in Nutrition Care and Standards of Professional Performance for Registered Dietitian Nutritionists
International Code of Ethics and Code of Good Practice for Dietitians-Nutritionists
Ethical issues in the development and implementation of nutrition-related public health policies and interventions: A scoping review
Ethical Issues in Eating Disorders Treatment: Four Illustrative Scenarios
Research Governance Framework
Advancing health research through research governance
Energy balance and its components: implications for body weight regulation
Control of energy expenditure in humans
2.7: Understanding Dietary Reference Intakes (DRI)
DRI Calculator for Healthcare Professionals
Dietary Reference Intakes
Nutrition, Metabolism, and GI Research in HIV
Dietary assessment methods in epidemiologic studies
Dietary Assessment Toolkits: An Overview
Measuring diet in the 21st century: use of new technologies
Nutrition Assessment and Classification (NACS User's Guide)
ASA24 Demo
ASA24 Register/Login
ASA24 .
Defining Health Promotion and Disease Prevention
Health Promotion and Disease Prevention Theories and Models.
Health Promotion and Disease Prevention Strategies
Strategies for Health Promotion: Healthy Dietary Habits
Towards integrated food policy: Main challenges and steps ahead
Interventions promoting healthy eating as a tool for reducing social inequalities in diet in low- and middle-income countries: a systematic review
Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour
Nutrition Education in US Schools
Functional components and medicinal properties of food: a review
Nutrient-Drug Interactions and Food
General principles for all claim
Acceptable disease risk reduction claims and therapeutic claims
Food law general principles
Food laws & regulations
Strategies for optimizing maternal nutrition to promote infant development
Guidance on Ending the Inappropriate Promotion of Foods for Infants and Young Children
Strategies and interventions for healthy adolescent growth, nutrition, and development
Improving nutrition to support healthy ageing: what are the opportunities for intervention?
A Comparison of Strategies to Improve Population Diets: Government Policy versus Education and Advice
Strategies for Healthy Eating Promotion and Behavioral Change Perceived as Effective by Nutrition Professionals: A Mixed-Methods Study
Food and health: individual, cultural, or scientific matters?
Cultural Considerations in Nutrition and Food Preparation
Social modeling of eating: A review of when and why social influence affects food intake and choice
Cultural adaptations of obesity-related behavioral prevention interventions in early childhood: A systematic review
Moving Nutrition Social and Behavior Change Forward
The need to advance nutrition education in the training of health care professionals and recommended research to evaluate implementation and effectiveness
Education of the Public: Strategies and Actions for Implementation
Implementing health promotion activities using community-engaged approaches in Asian American faith-based organizations in New York City and New Jersey
Proposed Final Assessment - Dietary Assessment (420 minutes)
Discussion Forums
Peer Activities
Next Activity
