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Public('s) nutrition

Published online by Cambridge University Press:  02 January 2007

Micheline Beaudry  and
Hélène Delisle
Micheline Beaudry*
Affiliation:
Département des sciences des aliments et de nutrition, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval, Québec, Canada, G1K 7P4
Hélène Delisle
Affiliation:
WHO Collaborating Centre on Nutrition Changes and Development, Département de nutrition, Faculté de médecine, Université de Montréal, Montréal, Québec, Canada
*
*Corresponding author: Email micheline.beaudry@aln.ulaval.ca
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Abstract

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Objective

To promote the new field of ‘public nutrition’ as a means to address, in a more efficient, sustainable and ethical manner, the world-wide epidemic of malnutrition – undernutrition and specific nutrient deficiencies, and also obesity and other nutrition-related chronic diseases.

Strategy

Grounded in the health promotion model, public nutrition applies the population health strategy to the resolution of nutrition problems. It encompasses ‘public health nutrition’, ‘community nutrition’ and ‘international nutrition’ and extends beyond them. It fits within the conceptual framework of ‘the new nutrition science’ and is an expression of this reformulated science in practice. Its fundamental goal is to fulfil the human right to adequate food and nutrition. It is in the interest of the public, it involves the participation of the public and it calls for partnerships with other relevant sectors beyond health. Public nutrition takes a broader view of nutritional health, addressing the three interrelated determinant categories of food systems and food security; food and health practices; and health systems. It assesses and analyses how these influence the immediate determinants that are dietary intake and health status so as to direct action towards effective progress. To further enhance the relevance and effectiveness of action, public nutrition advocates improved linkages between policies and programmes, research and training. A renewed breed of professionals for dietetics and nutrition, trained along those lines, is suggested.

Conclusion

There is a critical need to develop new knowledge, approaches and skills to meet the pressing nutrition challenges of our times.

Keywords

Nutrition-related chronic diseaseUndernutritionResearchTrainingInterventionHealth promotionTriple A process
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 6a , September 2005 , pp. 743 - 748
Copyright
Copyright © The Authors 2005

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