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To put dietary recommendations into practice, it is made up of nutritionists who operate in many contexts, such as state and local health agencies, community nutrition programs, policy and advocacy organizations, educational institutions at all levels, and research facilities.
How do nutritionist formulate health promoting guidelines to public?
Traditional education programs need to be updated in order to better the knowledge of nutrition specialists and their abilities to instruct a wide range of audiences to base their eating habits on dietary guidelines.
For instance, in addition to emphasizing the scientific foundation of the recommendations, courses must also highlight the social and behavioral components of promoting dietary changes. Curriculums should also include pertinent information from the agriculture and food sciences. This necessitates a careful balance. The practical aspects of nutrition and dietary change may be overlooked if the scientific underpinnings are given too much weight.
The rising body of research on diet has to be incorporated into programs by public health and other community-based nutrition specialists that actively promote health among target populations. Increase the degree of understanding of food, nutrition, and the connections between diet and health among all medical professionals. Establish a distinct program with ultimate responsibility for planning and developing a research and education agenda in human nutrition within the faculty of each health-care professional school. Create a program at the Public Health Service to aid in faculty members' nutrition education. For each of the accredited graduate programs in the healthcare professions, the objective should be to have at least one nutrition faculty member per health-care professional school.
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