Food and nutrition consists of a very broad category of knowledge, with some key indicators for skill acquisition. Click below to review trainings and resources linked to that indicator.
PUBLIC HEALTH
Describes the historical development of public health and public health nutrition and utilizes the core functions of public health to guide practice
Independently applies the principles of food and nutrition (preparation, food safety, and management) to meet the food and nutrition needs of target individuals, populations, and environmental settings across the life course.
Explains the relationship of biological, chemical, and physical factors in food systems to food and nutrition, such as new products, manufacturing processes, food distribution, food modifications, genetically modified foods, sustainable agriculture, food marketing, consumption, and waste.
Describes factors that impact the accessibility, adequacy and safety of the global food system (production, processing, storage, distribution and consumption) and their relationship to community food systems and the desired outcome of disease prevention through health promotion.
Explains the processes, rationale, and issues related to establishing nutrient requirements, dietary guidance, national health objectives, food and nutrition policy, and food and nutrition program regulations.
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