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Nutrition Promotion
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With the media highlighting the growing obesity epidemic in western society, dieticians, nutritionists, and other health professionals increasingly have to promote healthy eating to the general public. Although nutrition education has been established for decades, health promotion and media communication are now part of the toolkit needed to solve wide ranging nutritional issues that cause major health problems. "Nutrition Promotion" sets nutrition education firmly in a public health context and provides practical applications in a variety of settings and age groups. Presenting the history, theory and methods of nutrition promotion, this book draws on international research and theory, and includes international case studies and examples.The key discussions include: What is a healthy diet? What are the principles of nutrition promotion? How do you effectively plan, manage and evaluate a program? How best can you communicate with different groups about food and health issues? Which campaigns have been effective in changing people's food behaviours? How can health professionals influence policy?
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Table of Contents

1: Introduction: the aims of nutrition promotion 2: Nutrition promotion in the food system 3: Food consumers 4: Nutrition problems and nutritionists' responses 5: Theories and dietary change: Individual level theories 6: Theories and dietary change: Environmental Models 7: Change methods: designs and evaluation 8: Community nutrition promotion programs 9: Nutrition promotion for children and young adults 10: Nutrition promotion in worksites 11: Hospital and health servicebased programs 12: Nutrition promotion in the retail sector 13: Nutrition communication in the media

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