Community Nutrition in Action An Entrepreneurial Approach 7th Edition Boyle Test Bank

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Product Details:

• ISBN-10 ‏ : ‎ 1305637992
• ISBN-13 ‏ : ‎ 978-1305637993
• Author:  Marie Boyle

COMMUNITY NUTRITION IN ACTION introduces the program planning, policies, resources, and nutrition issues specific to community nutrition and provides an understanding of creating and implementing nutrition programs from various constituencies (elderly populations, children, impoverished populations, college students, etc.). Successful practitioners in community nutrition have proven to have a mind and skill set that opens them up to new ideas and ventures. Incorporating an entrepreneurial approach, this book helps readers learn how to take risks, try new technologies, and use fresh approaches to improving the public’s nutrition and health status. The book also delivers the core material important to those who will be active in solving community nutritional and health problems, including program delivery, nutrition education, nutrition assessment, and planning nutrition interventions.

 

Table of Content:

1. Chapter 1: Opportunities in Community Nutrition
2. Introduction
3. The Concept of Community
4. Opportunities in Community Nutrition
5. Public Health and Community Interventions
6. A Report Card for the Nation’s Health
7. Community Nutrition Practice
8. Community versus Public Health Nutrition
9. Entrepreneurship in Community Nutrition
10. Entrepreneurs and Intrapreneurs
11. Social and Economic Trends for Community Nutrition
12. Leading Indicators of Change
13. Watchwords for the Future
14. Case Study: Ethics and You
15. Professional Focus: Community-Based Dietetics Professionals
16. Chapter 2: Principles of Epidemiology
17. Introduction
18. The Practice of Epidemiology
19. Investigating Causes of Diseases
20. Basic Epidemiologic Concepts
21. Rates and Risks
22. The Epidemiologic Method
23. Hypothesis Testing
24. Explaining Research Observations
25. Types of Epidemiologic Studies
26. Ecological or Correlational Studies
27. Cross-Sectional or Prevalence Studies
28. Cohort Studies
29. Case–Control Studies
30. Controlled Trials
31. Nutritional Epidemiology
32. The Nature of Dietary Variation
33. Epidemiology and the Community Nutritionist
34. Case Study: Epidemiology of Obesity
35. Professional Focus: The Well-Read Community Nutritionist
36. Chapter 3: Understanding and Achieving Behavior Change
37. Introduction
38. Draw from Current Research on Consumer Behavior
39. The Transtheoretical Model (Stages of Change)
40. Motivational Interviewing
41. The Health Belief Model
42. The Theory of Planned Behavior
43. Social-Cognitive Theory
44. Programs in Action: EatFit Intervention Program
45. Cognitive-Behavioral Theory
46. The Diffusion of Innovation Model
47. Findings Regarding Applications of Theory to Nutrition Interventions
48. Put It All Together: Case Study 1
49. Programs in Action: Intrapersonal and Interpersonal Health Education
50. Professional Focus: Being an Effective Speaker
51. Chapter 4: Community Needs Assessment
52. Introduction
53. Community Needs Assessment
54. Basic Principles of Needs Assessment: Developing a Plan and Collecting Data
55. Methods of Obtaining Data about the Target Population
56. Issues in Data Collection
57. Case Study 1: Women and Coronary Heart Disease
58. Case Study 2: Nutrition Status of Independent Older Adults
59. Basic Principles of Needs Assessment: Analyzing Data and Developing a Plan of Action
60. Entrepreneurship in Community Needs Assessment
61. Professional Focus: Getting Where You Want to Go
62. Case Study: Planing a Needs Assessment Focused on School Children
63. Chapter 5: Program Planning for Success
64. Introduction
65. Factors That Trigger Program Planning
66. Steps in Program Planning
67. Step 1: Review the Results of the Community Needs Assessment
68. Step 2: Define Program Goals and Objectives
69. Step 3: Develop a Program Plan
70. Step 4: Develop a Management System
71. Step 5: Identify Funding Sources
72. Step 6: Implement the Program
73. Step 7: Evaluate Program Elements and Effectiveness
74. Programs In Action: A Learn-and-Serve Nutrition Program: The Food Literacy Partners Program
75. Spreading the Word about the Program’s Success
76. Use Entrepreneurship to Steer in a New Direction
77. Professional Focus: The Nutrition Care Process: A Road Map to Quality Care
78. Cast Study: Program Planning
79. Chapter 6: The Art and Science of Policymaking
80. Introduction
81. The Process of Policymaking
82. The People Who Make Policy
83. Legitimizing Policy
84. The Legislative and Regulatory Process
85. Laws and Regulations
86. How an Idea Becomes Law
87. The Federal Budget Process
88. The Political Process
89. Current Legislation and Emerging Policy Issues
90. The Community Nutritionist in Action
91. Make Your Opinion Known
92. Become Directly Involved
93. Join an Interest Group
94. Political Realities
95. Case Study: Food Safety as a Food Policy Issue
96. Professional Focus: Building Media Skills
97. Chapter 7: A National Nutrition Agenda for the Public’s Health
98. Introduction
99. National Nutrition Policy in the United States
100. National Nutrition Monitoring
101. Nutrient Intake Standards
102. Nutrition Survey Results: How Well Do We Eat?
103. The National Agenda for Improving Nutrition and Health
104. Dietary Guidance Systems
105. Understanding the Nutrition Gap
106. Implementing the Recommendations: From Guidelines to Groceries
107. Case Study: From Guidelines to Groceries
108. Professional Focus: Evaluating Research and Information on Nutrition and Health
109. Chapter 8: Addressing the Obesity Epidemic: An Issue for Public Health Policy
110. Introduction
111. Defining Obesity and Overweight
112. Epidemiology of Obesity and Overweight
113. Medical and Social Costs of Obesity
114. Determinants of Obesity
115. Obesity Prevention and Treatment Interventions
116. Adult Interventions
117. Child and Adolescent Interventions
118. Racial and Ethnic Disparities in Obesity
119. Public Health Policy Options for Addressing the Global Obesity Epidemic
120. Obesity Surveillance and Monitoring Efforts
121. Awareness Building, Education, and Research
122. Regulating Environments
123. Pricing Policies
124. Societal-Level Solutions
125. Where Do We Go from Here?
126. Programs in Action: Whole School, Whole Community, Whole Child Programs
127. Case Study: Worksite Health Promotion Program for Prevention of Overweight
128. Professional Focus: Diet Confusion: Weighing the Evidence
129. Chapter 9: Health Care Systems and Policy
130. Introduction
131. An Overview of the Health Care Industry
132. Private Insurance
133. Government/Public Insurance
134. The Uninsured
135. Demographic Trends and Health Care
136. The Need for Health Care Reform
137. Health Care Reform in the United States
138. Health Care Reform: Challenges and Opportunities Ahead
139. Nutrition as a Component of Health Care Reform
140. Medical Nutrition Therapy and Medicare Reform
141. Future Changes in Health Care and Its Delivery
142. Professional Focus: Ethics and the Nutrition Professional
143. Case Study: Insurance Access
144. Section Two: Community Nutritionists in Action: Delivering Programs
145. Chapter 10: Food Insecurity and the Food Assistance Programs
146. Introduction
147. Counting the Food-Insecure in the United States
148. Who Are the Food-Insecure in the United States?
149. Causes of Food Insecurity in the United States
150. Historical Background of Food Assistance Programs
151. Welfare Reform: Issues in Moving from Welfare to Work
152. Federal Domestic Nutrition Assistance Programs Today
153. Filling In the Gaps to Strengthen the Food Resource Safety Net
154. The Rising Tide of Food Assistance Need
155. Programs in Action: Overcoming Barriers to Increasing Fruit and Vegetable Consumption
156. Beyond Public Assistance: What Can Individuals Do?
157. Case Study: Hunger in an At-Risk Population
158. Professional Focus: Moving Toward Community Food Security
159. Chapter 11: Mothers and Infants: Nutrition Assessment, Services, and Programs
160. Introduction
161. Trends in Maternal and Infant Health
162. National Goals for Maternal and Infant Health: Healthy People 2020
163. Healthy Mothers
164. Maternal Weight Gain
165. Adolescent Pregnancy
166. Nutrition Assessment in Pregnancy
167. Healthy Babies
168. Nutrient Needs and Growth Status in Infancy
169. Breastfeeding Recommendations
170. Other Recommendations on Feeding Infants
171. Primary Nutrition-Related Problems of Infancy
172. Programs in Action: Using Peer Counselors to Change Culturally Based Behaviors
173. Domestic Maternal and Infant Nutrition Programs
174. The WIC Program
175. Other Nutrition Programs of the U.S. Department of Agriculture
176. Nutrition Programs of the U.S. Department of Health and Human Services
177. Looking Ahead: Improving the Health of Mothers and Infants
178. Case Study: Promotion of Breastfeeding
179. Professional Focus: Leading for Success
180. Chapter 12: Children and Adolescents: Nutrition Issues, Services, and Programs
181. Introduction
182. Healthy People 2020 National Nutrition Objectives
183. Healthy People 2010 Final Review
184. What Are Children and Adolescents Eating?
185. Influences on Child and Adolescent Eating Patterns and Behaviors
186. Weighing In on the Problem of Childhood Obesity
187. Other Nutrition-Related Problems of Children and Adolescents
188. Programs in Action: Combating Disordered Nutrition in Young Female Athletes
189. Children with Special Health Care Needs
190. Programs in Action: Nutrition Education Strategies for Preadolescent Girls
191. The History of Child Nutrition Programs in Schools
192. Nutrition Programs of the U.S. Department of Agriculture
193. Nutrition Programs of the U.S. Department of Health and Human Services
194. Improving Nutrition in the Childcare Setting
195. Impact of Child Nutrition Programs on Children’s Diets
196. Building Healthful School Environments
197. Nutrition Education Programs
198. Nutrition Education in the Public and Private Sectors
199. Programs in Action: Empowering Teens to Make Better Nutrition Decisions
200. Keeping Children and Adolescents Healthy
201. Case Study: The Child Nutrition Program
202. Professional Focus: The Art of Negotiating
203. Chapter 13: Healthy Aging: Nutrition Assessment, Services, and Programs
204. Introduction
205. Demographic Trends and Aging
206. Healthy Adults
207. National Goals for Health Promotion
208. Understanding Baby Boomers
209. Nutrition Education Programs
210. Health Promotion Programs
211. Programs in Action: The Farm to Work Initiative: An Innovative Approach to Obesity Prevention
212. Aging and Nutrition Status
213. Primary Nutrition-Related Problems of Aging
214. Nutrition Policy Recommendations for Health Promotion for Older Adults
215. Evaluation of Nutrition Status
216. Home- and Community-Based Programs and Services
217. General Assistance Programs
218. Nutrition Programs of the U.S. Department of Agriculture
219. Nutrition Programs of the U.S. Department of Health and Human Services
220. Private-Sector Nutrition Assistance Programs
221. Nutrition Education and Health Promotion Programs for Older Adults
222. Programs in Action: Bringing Food and Nutrition Services to Homebound Seniors
223. Looking Ahead: Successful Aging
224. Case Study: Postmenopausal Nutrition and Disease Prevention Program
225. Professional Focus: Lighten Up—Be Willing to Make Mistakes and Risk Failure
226. Chapter 14: Global Food and Nutrition Security: Challenges and Opportunities
227. Introduction
228. Mapping Poverty and Undernutrition
229. Malnutrition and Health Worldwide
230. Food Insecurity in Developing Countries
231. The Role of Colonialism
232. International Trade and Debt
233. The Role of Multinational Corporations
234. The Role of Overpopulation
235. Distribution of Resources
236. Agricultural Technology
237. A Need for Sustainable Development
238. People-Centered Development
239. Nutrition and Development
240. Scaling Up Nutrition
241. Agenda for Action
242. Making the World Fit for Children
243. Focus on Children
244. Focus on Women
245. International Nutrition Programs
246. Looking Ahead: The Global Challenges
247. Personal Action: Opportunity Knocks
248. Programs in Action: Vitamin A Field Support Projects
249. Case Study: UNICEF’s Child Survival Campaign
250. Section Three: Community Nutritionists in Action: Planning Nutrition Interventions
251. Chapter 15: Gaining Cultural Competence in Community Nutrition
252. Introduction
253. Gaining Cultural Competence
254. Terms Related to Cultural Competence
255. Need for Cultural Competence
256. Cultural Competence Models
257. Cross-Cultural Communication
258. Communication Styles
259. Suggestions for Communicating Information
260. Ways in Which Discussions about Food Can Open Dialogue
261. Working with Interpreters
262. Culturally Appropriate Intervention Strategies
263. Explanatory Models
264. LEARN Intervention Guidelines
265. Practical Considerations for Community Interventions
266. Programs in Action: Encouraging Breastfeeding among African American Women
267. Essential Organizational Elements of Cultural Competence
268. Case Study: Gaining Cultural Competence in a Muslim Community
269. Professional Focus: Cross-Cultural Nutrition Counseling
270. Chapter 16: Principles of Nutrition Education
271. Introduction
272. Applying Educational Principles to Program Design
273. Learning across the Lifespan
274. Developing a Nutrition Education Plan
275. Programs in Action: Making Healthy Eating Fun for Students
276. Nutrition Education to Reduce CHD Risk: Case Study 1
277. Developing Lesson Plans to Reduce CHD Risk
278. Conducting Formative Evaluation
279. Designing Nutrition and Health Messages
280. General Ideas for Designing Messages
281. Conducting Summative Evaluation
282. Entrepreneurship in Nutrition Education
283. Case Study: Developing a Nutrition Education Plan for Older Adults at Congregate Feeding Sites
284. Professional Focus: Being an Effective Writer
285. Chapter 17: Marketing Nutrition and Health Promotion
286. Introduction
287. What Is Marketing?
288. Develop a Marketing Plan
289. Develop a Marketing Strategy
290. Monitor and Evaluate
291. Social Marketing: Community Campaigns for Change
292. Social Marketing at the Community Level
293. Programs in Motion: Motivating Children to Change Their Eating and Activity Habits
294. A Marketing Plan for Heartworks for Women: Case Study 1
295. Entrepreneurship Leads the Way
296. Professional Focus: Social Media for Nutrition Professionals
297. Case Study: Marketing Nutrition and Health Promotion
298. Chapter 18: Managing Community Nutrition Programs
299. Introduction
300. The Four Functions of Management
301. Planning
302. Organizing
303. Leading
304. Controlling
305. Management Issues for Heartworks for Women: Case Study 1
306. The Critical Path
307. Programs in Action: The Better Health Restaurant Challenge
308. The Business of Community Nutrition
309. Professional Focus: Time Management
310. Chapter 19: Building Grantsmanship Skills
311. Introduction
312. Laying the Foundation for a Grant
313. Generate Ideas
314. Describe Goals
315. Identify Funding Sources
316. Identify Potential Collaborators
317. Building the Proposal
318. Components of a Proposal
319. Budget
320. Assembling the Final Product
321. Review of the Grant Proposal
322. The Logic Model
323. Professional Focus: Teamwork Gets Results
324. Appendix
325. Appendix A: Nutrition Assessment and Screening
326. Appendix B: Complementary Nutrition and Health Therapies
327. Appendix C: The SMOG Readability Formula
328. Appendix D: Part One: Community Needs Assessment Assignment
329. Index