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Williams’ Essentials of Nutrition and Diet Therapy

Eleanor Schlenker, Joyce Ann Gilbert

Chapter 10

Community Nutrition: Promoting Healthy Eating - all with Video Answers

Educators

Chapter Questions

03:45

Problem 1

How would you define "health"? How does it apply to nutrition education?

Carlene Jimenez
Carlene Jimenez
Numerade Educator

Problem 2

Perform a needs assessment of your county or city. Review race or ethnicity, income, age, household type, employment, language spoken at home, number of families receiving SNAP benefits, and number of children receiving school breakfast and lunch at free or reducedcost. (a) What are food-related issues in your community? (b) What seem to be major causes of these food-related issues? (c) Which local programs exist to help meet these needs? (d) Are available programs applicable to diverse population groups? Explain. (Go to www.census.gov and select a state, then county or city to access local census statistics; state departments of education and social services post SNAP and school meal statistics according to locality; local websites are sources of available programs.)

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Problem 3

Based on your needs assessment, develop a community nutrition program to address one of the issues you identified. Provide an overall goal, specific objectives, an action plan, and how you will evaluate its success. Name other health professionals or community programs or facilities that would be potential partners.

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Problem 4

List the three basic principles of learning. Apply these principles to one of the following situations: (a) a lowincome Hispanic mother with limited English skills whose 2-year-old son is underweight for his age or (b) a 71-yearold woman with hypertension who has been told to lower her sodium intake.

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Problem 5

What is meant by food insecurity? How would you determine if a patient was food-insecure?

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Problem 6

Using your local telephone directory or the Internet, compile a list of government agencies and other organizations in your community that provide food assistance. As a class project prepare a pamphlet or booklet for distribution that lists the organization, contact information, type of assistance provided, and any requirements or qualifications for receiving assistance. Distribute the booklet to local programs such as free clinics or food pantries that serve low-income families.

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Problem 7

Review the various types of information provided on the food label that describe package contents, freshness, and safe handling. Develop a handout to teach these concepts to a low-literacy audience.

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02:28

Problem 8

Using unit pricing, compare the cost per serving of four different ready-to-eat cereals: (a) one sugar-coated cereal, (b) one granola cereal, (c) one whole grain cereal, and (4) one cereal advertised as meeting $100 \%$ of the DRIs. Which is the most expensive per serving, and which is the least expensive per serving? Which cereal provides the best nutritional value for the money? Why?

Asma Venkitta
Asma Venkitta
Numerade Educator
03:31

Problem 9

Obtain a global positioning satellite (GPS) navigational device or map of your city or county. Using the telephone directory or the Internet, identify supermarkets or discount food stores and input their location. Are there neighborhoods or areas that do not have access to a large grocery store or supermarket? Visit the Food Environment Atlas maintained by the U.S. Department of Agriculture and determine if your locality has been designated a food desert (http://www.ers.usda.gov/ data-products/food-environment-atlas.aspx\#.UUDP1a WhCFI).

Naomi Motes
Naomi Motes
Numerade Educator