project on nutrition and health education

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Healthy Eating Learning Opportunities and Nutrition Education

Healthy eating learning opportunities includes nutrition education  and other activities integrated into the school day that can give children knowledge and skills to help choose and consume healthy foods and beverages. 1 Nutrition education is a vital part of a comprehensive health education program and empowers children with knowledge and skills to make healthy food and beverage choices. 2-8 

US students receive less than 8 hours of required nutrition education each school year, 9  far below the 40 to 50 hours that are needed to affect behavior change. 10,11  Additionally, the percentage of schools providing required instruction on nutrition and dietary behaviors decreased from 84.6% to 74.1% between 2000 and 2014. 9

Given the important role that diet plays in preventing chronic diseases and supporting good health, schools would ideally provide students with more hours of nutrition education instruction and engage teachers and parents in nutrition education activities. 5, 12  Research shows that nutrition education can teach students to recognize how healthy diet influences emotional well-being  and how emotions may influence eating habits. However, because schools face many demands, school staff can consider ways to add nutrition education into the existing schedule. 11

Nutrition education can be incorporated throughout the school day and in various locations within a school. This provides flexibility allowing schools to use strategies that work with their settings, daily schedule, and resources.

In the Classroom

Nutrition education can take place in the classroom, either through a stand-alone health education class or combined into other subjects including 2,5 :

• Counting with pictures of fruits and vegetables.
• Learning fractions by measuring ingredients for a recipe.
• Examining how plants grow.
• Learning about cultural food traditions.

Nutrition education should align with the National Health Education Standards and incorporate the characteristics of an effective health education curriculum .

Farm to School

Farm-to-school programs vary in each school or district, but often include one or more of the following strategies:

• Purchasing and serving local or regionally produced foods in the school meal programs.
• Educating students about agriculture, food, health, and nutrition.
• Engaging students in hands-on learning opportunities through gardening, cooking lessons, or farm field trips.

Students who participate in farm-to-school activities have increased knowledge about nutrition and agriculture, are more willing to try new foods, and consume more fruits and vegetables. 14-17

School Gardens

School garden programs can increase students’ nutrition knowledge, willingness to try fruit and vegetables, and positive attitudes about fruits and vegetables. 18-22 School gardens vary in size and purpose. Schools may have window sill gardens, raised beds, greenhouses, or planted fields.

Students can prepare the soil for the garden, plant seeds, harvest the fruits and vegetables, and taste the food from the garden. Produce from school gardens can be incorporated into school meals or taste tests. Classroom teachers can teach lessons in math, science, history, and language arts using the school garden.

In the Cafeteria

Cafeterias are learning labs where students are exposed to new foods through the school meal program, see what balanced meals look like, and may be encouraged to try new foods through verbal prompts from school nutrition staff, 23 or taste tests. 24-25 Cafeterias may also be decorated with nutrition promotion posters or student artwork promoting healthy eating. 24

Other Opportunities

Schools can add messages about nutrition and healthy eating into the following:

• Morning announcements.
• School assemblies.
• Materials sent home to parents and guardians. 24
• Staff meetings.
• Parent-teacher group meetings.

These strategies can help reinforce messages about good nutrition and help ensure that students see and hear consistent information about healthy eating across the school campus and at home. 2 

Shared use agreements can extend healthy eating learning opportunities. As an example, an after-school STEM club  could gain access to school gardens as learning labs.

CDC Parents for Healthy Schools: Ideas for Parents

Nutrition: Gardening Interventions | The Community Guide

Dietary Guidelines for Americans, 2020–2025

Introduction to School Gardens

Learning Through the Garden

National Farm-to-School Network

National Farm to School Network Resource Database

National Health Education Standards

Team Nutrition Curricula

USDA Farm to School

USDA Team Nutrition

• Centers for Disease Control and Prevention. School health guidelines to promote healthy eating and physical activity. MMWR Morb Mortal Wkly Rep . 2011;60(RR-5):1–76.
• Joint Committee on National Health Education Standards. National Health Education Standards: Achieving Excellence. 2nd ed. Atlanta, GA: American Cancer Society; 2007.
• Centers for Disease Control and Prevention. Health Education Curriculum Analysis Tool, 2012, Atlanta, GA: Centers for Disease Control and Prevention, US Department of Health and Human Services; 2012. Available at http://www.cdc.gov/healthyyouth/hecat/index.htm. Accessed April 9, 2019.
• Price C, Cohen D, Pribis P, Cerami J. Nutrition education and body mass index in grades K–12: a systematic review. J Sch Health. 2017;87:715–720.
• Meiklejohn S, Ryan L, Palermo C. A systematic review of the impact of multi-strategy nutrition education programs on health and nutrition of adolescents. J Nutr Educ Behav . 2016;48:631–646.
• Silveira JA, Taddei JA, Guerra PH, Nobre MR. The effect of participation in school-based nutrition education interventions on body mass index: A meta-analysis of randomized controlled community trials. Prev Med . 2013;56:237–243.
• County Health Rankings and Roadmaps. School-based Nutrition Education Programs website. http://www.countyhealthrankings.org/take-action-to-improve-health/what-works-for-health/policies/school-based-nutrition-education-programs . Accessed on April 9, 2019.
• Results from the School Health Policies and Practices Study 2014 . Atlanta, GA: Centers for Disease Control and Prevention; 2014.
• Connell DB, Turner RR, Mason EF. Results of the school health education evaluation: health promotion effectiveness, implementation, and costs . J Sch Health . 1985;55(8):316–321.
• Institute of Medicine. Nutrition Education in the K–12 Curriculum: The Role of National Standards: Workshop Summary. Washington, DC: The National Academies Press; 2014.
• Murimi MW, Moyeda-Carabaza AF, Nguyen B, Saha S, Amin R, Njike V. Factors that contribute to effective nutrition education interventions in children: a systematic review. Nutr Rev . 2018;76(8):553–580.
• Hayes D, Contento IR, Weekly C. Position of the American Dietetic Association, School Nutrition Association, and Society for Nutrition Education: comprehensive school nutrition services. J Acad Nutr Diet . 2018; 118:913–919.
• Joshi A, Misako Azuma A, Feenstra G. Do farm-to-school programs make a difference? Findings and future research needs . J Hunger Environ Nutr . 2008;3:229–246.
• Moss A, Smith S, Null D, Long Roth S, Tragoudas U. Farm to school and nutrition education: Positively affecting elementary school-aged children’s nutrition knowledge and consumption behavior. Child Obes . 2013;9(1):51–6.
• Bontrager Yoder AB, Liebhart JL, McCarty DJ, Meinen A, Schoeller D, Vargas C, LaRowe T. Farm to elementary school programming increases access to fruits and vegetables and increases their consumption among those with low intake . J Nutr Educ Behav . 2014;46(5):341–9.
• The National Farm to School Network. The Benefits of Farm to School website. http://www.farmtoschool.org/Resources/BenefitsFactSheet.pdf . Accessed on June 14, 2019.
• Berezowitz CK, Bontrager Yoder AB, Schoeller DA. School gardens enhance academic performance and dietary outcomes in children. J Sch Health . 2015;85:508–518.
• Davis JN, Spaniol MR, Somerset S. Sustenance and sustainability: maximizing the impact of school gardens on health outcomes. Public Health Nutr . 2014;18(13):2358–2367.
• Langellotto GA, Gupta A. Gardening increases vegetable consumption in school-aged children: A meta-analytical synthesis. Horttechnology . 2012;22(4):430–445.
• Community Preventative Services Task Force. Nutrition: Gardening Interventions to Increase Fruit and Vegetable Consumption Among Children. Finding and Rationale Statement .. https://www.thecommunityguide.org/sites/default/files/assets/Nutrition-Gardening-Fruit-Vegetable-Consumption-Children-508.pdf . Accessed on May 16, 2019.
• Savoie-Roskos MR, Wengreen H, Durward C. Increasing Fruit and Vegetable Intake among Children and Youth through Gardening-Based Interventions: A Systematic Review. Journal of the Academy of Nutrition and Dietetics 2017;11(2):240–50.
• Schwartz M. The influence of a verbal prompt on school lunch fruit consumption: a pilot study. Int J Behav Nutr Phys Act. 2007;4:6.
• Fulkerson JA, French SA, Story M, Nelson H, Hannan PJ. Promotions to increase lower-fat food choices among students in secondary schools: description and outcomes of TACOS (Trying Alternative Cafeteria Options in Schools). Public Health Nutr. 2003 ;7(5):665–674.
• Action for Healthy Kids. Tips for Hosting a Successful Taste Test website. http://www.actionforhealthykids.org/tools-for-schools/find-challenges/classroom-challenges/701-tips-for-hosting-a-successful-taste-test . Accessed on May 19, 2019.

Healthy Youth

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Food is Medicine: A Project to Unify and Advance Collective Action

The White House Conference on Hunger, Nutrition, and Health — held in September 2022 — renewed national attention and issued a call to action to end hunger and reduce the prevalence of chronic disease in the United States by 2030.  

Food is Medicine approaches that focus on integrating consistent access to diet- and nutrition- related resources are a critical component to achieve this goal. The approaches are increasingly present across many communities and systems. There’s also increasing federal investment and action to support Food is Medicine approaches in a variety of settings. 

Building on this collective energy, the Department of Health and Human Services (HHS) developed a Food is Medicine initiative in response to a congressionally funded initiative in fiscal year 2023. This congressional action directed the Secretary of HHS, in consultation with other federal agencies, to develop and implement a federal strategy to reduce nutrition-related chronic diseases and food insecurity to improve health and racial equity in the United States. This includes diet-related research and programmatic efforts that will increase access to Food is Medicine initiatives.

Learn about Food is Medicine framing language and principles.

Understanding the Connection Between Food and Health

Access to nutritious food is critical to health and resilience. Food is Medicine is a concept that reaffirms this connection, recognizing that access to high-quality nourishment is essential for well-being. By supporting the production of and facilitating access to nutritious food across a health continuum and range of settings, approaches to Food is Medicine support immediate and long-term resources for people, communities, and systems.

Nutrition Security and Health: By the Numbers

• Approximately 33.8 million people live in food-insecure households. 1
• Household food insecurity affected 12.5 percent of households with children in 2021. 1
• About half of all American adults — or 117 million individuals — have 1 or more preventable chronic disease, many of which are related to poor-quality eating patterns and physical inactivity. These include cardiovascular disease, high blood pressure, type 2 diabetes, some cancers, and poor bone health. 2
• Lower food security is associated with higher probability of chronic disease diagnosis — including hypertension, coronary heart disease, hepatitis, stroke, cancer, asthma, diabetes, arthritis, COPD (chronic obstructive pulmonary disease), and kidney disease. 3
• Nearly $173 billion a year is spent on health care for obesity alone. 4

HHS Approach

HHS will work collaboratively with federal partners and external organizations and communities to develop resources that can be used to advance Food is Medicine approaches across the country.

Our plans include the following steps:

1. Listen to Communities and Implementation Partners

• HHS will engage with a variety of external partners across the nation to better understand challenges and opportunities to advance Food is Medicine models.
• HHS will conduct an environmental scan of existing Food is Medicine models, initiatives, and federal, state, and local regulations and policies.

2. Cultivate Partnerships with Cross-Sector Leaders

• HHS and federal colleagues will build a public-private learning collaborative to support collectively measuring and demonstrating data-driven insights.

3. Develop Resources to Support Broad Uptake

• HHS will develop an evidence-based implementation resource that can serve as a practical guide to help communities understand how to design and implement effective Food is Medicine pilots and policy-sustaining programs.
• HHS will create a unified, applied-measures registry to support and create a transparent catalog of high-value, reliable measures.
• HHS will facilitate knowledge exchange and continue to identify opportunities for federal action to advance a robust Food is Medicine landscape.

Please note that this webpage will be updated with tools and resources as the initiative progresses.

Examples of Current HHS Food is Medicine Activities and Practice Resources

• Innovations in Medicaid programs: Section 1115 of the Social Security Act gives the Secretary of Health and Human Services authority to approve experimental, pilot, or demonstration projects, offering states an avenue to test new approaches in Medicaid that differ from what is required by federal statute. The Biden-Harris Administration has encouraged states to propose innovative Section 1115 waivers that expand coverage, reduce health disparities, and/or advance whole-person care (including addressing health-related social needs). HHS recently approved groundbreaking Medicaid initiatives in Massachusetts and Oregon and Arkansas that gave the states new authority to test coverage for evidence-based nutritional assistance and medically tailored meals. 
• Indian Health Service (IHS) Produce Prescription Pilot Program: American Indian and Alaska Native (AI/AN) people are disproportionately impacted by food insecurity when compared to non-Native people. They’re also more likely to live in areas with low or no access to fresh foods than any other racial or ethnic group. Produce prescription programs have been shown to increase access to nutritious foods in communities at risk for food insecurity. In 2023, IHS awarded a total of $2.5 million in funding to help decrease food insecurity in Native communities. Of that funding, 5 tribes and tribal organizations received $500,000 each in 2023 to implement a produce prescription program in their communities.
• Stimulating Research: In June 2022, the National Institutes of Health (NIH) released a Notice of Special Interest (NOSI): Stimulating Research to Understand and Address Hunger, Food and Nutrition Insecurity to encourage research on the efficacy of interventions that address nutrition security and the mechanisms of food insecurity on a variety of health outcomes. In April 2023, as part of a government-wide collaboration that includes 12 federal agencies and offices, NIH released a Request for Information on Food is Medicine Research Opportunities to gather input on the following topic areas: 1) Research, 2) Community Outreach and Engagement, 3) Education and Training, 4) Provision of Food is Medicine Services and Activities, and 5) Coverage for Services.
• Supporting Best Practices: The Administration for Community Living developed a public-facing resource with information to support partners’ design and implementation of Food is Medicine approaches, such as medically tailored meals, for older adults.

1 https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-u-s/key-statistics-graphics

2 https://www.usda.gov/media/blog/2016/03/16/healthy-eating-index-how-america-doing#:~:text=About%20half%20of%20all%20American,cancers%2C%20and%20poor%20bone%20health

3 https://www.ers.usda.gov/webdocs/publications/84467/err-235.pdf?v=9081.9

4 https://www.cdc.gov/chronic-disease/data-research/facts-stats/index.html

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Project Based Learning: Healthy Eating

• August 15, 2013

Healthy Eating:

If you’re looking for ways to incorporate project-based learning into your Health class, (and let’s be honest here, you should be!) then why not start in your own cafeteria?

Kick off the project by watching this awesome documentary from HBO about the Rethinkers, a group of students in New Orleans who set out to get fresh, healthy food in their schools as they were rebuilding after Hurricane Katrina.

Then take the students over to your cafeteria with a survey sheet, and have them answer some questions about what’s on offer, and whether or not they can get their nutrition needs met.

Project Sheet:  Cafeteria Observation

We’re lucky at our school, we’ve got a great salad bar, and lots of different options for balance. We’re also K-12, so we were able to take the 6th graders over to observe the high school kids eating lunch. Wait… they eat their veggies? I want to eat my veggies too!

The sad fact is though, that the majority of other schools aren’t so lucky. If your school is one of them, hopefully this activity will inspire your students to ask for healthier choices. This new campaign,  Fed Up  from the ever-awesome  DoSomething.org , could give them a great place to start.

It’s full of resources, including  The Advocacy Kit , which gives students step-by-step instructions on how to bring about change. It’s got tips, checklists, and even suggestions for best practice, like “Be positive” and “Respect whomever you are speaking with”.

Here’s a way to hit all of the skill-based standards (communication, goal-setting, advocacy) while making the content relevant to every single student.

When they’re able to see the impact of their actions (ours just got to have a tasting with the cafeteria manager to test out some of their suggestions), then they get inspired to find other causes, hopefully sparking a passion for advocacy.

Of course, we’ll have wait and see what the high school students think about that new whole wheat pizza crust first…

For more on the cafeteria situation in the U.S., check out some of these recent articles from NPR Health:

This is What America’s School Lunches Really Look Like

These Days, School Lunch Hours Are More Like 15 Minutes

And From Edutopia , here are some great resources and ideas to help revamp any nutrition unit….

Summer Fun with Food: 10 Resources to Learn about Healthy Eating

These could also work in an elementary class or as a weekend activity for the family.

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Health activities for the last few days of school, alcohol & drug research lab- 2022, resources for home learning during coronavirus, vaping advocacy activity, the latest on vaping and e-cigarettes…., evaluating websites, earcos etc 2019, great video to show teens about juuls, 8th grade tech balance, health sites web quest, npr podcast- the reading brain in the digital world, analyzing the scientific evidence behind health news, more hints and tips in the classroom..., today’s health class.

What makes an effective Health curriculum? Check out this article from the CDC… it very clearly breaks down the characteristics of an up-to-date Health class,

Procrastination

Procrastination is a crime, it only leads to sorrow. I can stop it anytime, I think I will tomorrow… I learned that little jingle back

The Social and Emotional Roots of Obesity

*This post originally appeared on TeenBeing.com “It is important to understand that the weight bias that obese youth face is just as serious as the physical

Superfoods!!!

Hey 6th graders! Have you ever heard of something called Superfoods? Well, they’re super awesome, and today you’re going to use your super powers to

PHASE Phuket 2023

SLIDES: Media Literacy & Body Image SLIDES: Sexual Health

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Novel Nutrition Education Approaches for Health Promotion: From Investigating Problems to Finding Solutions

George moschonis.

1 Department of Dietetics, Nutrition and Sport, School of Allied Health, Human Services and Sport, La Trobe University, Melbourne, VIC 3086, Australia; [email protected]

Emmanuella Magriplis

2 Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11588 Athens, Greece; rg.aua@silpirgame

Antonis Zampelas

The aim of the Nutrients Special Issue “Implications of Nutrition Education, for Health, Behavior, and Lifestyle” is to publish original research articles and reviews that report the design and implementation of nutrition education intervention programs and their effectiveness in terms of lifestyle, health, and wellbeing. The importance of exploring this field in depth is highlighted in this Special Issue, since nutrition education represents the main means for training individuals and groups on the principles of good nutrition based on their needs, thus making nutrition information digestible and usable in everyday life.

According to the World Health Organization, nutrition is defined as “the intake of food in relation to the body’s dietary needs”. An adequate, well-balanced diet is a cornerstone of good health, has a great impact on wellbeing, and is reflected by dietary intake and behavior. Diet and behavior are highly modifiable factors that can help to prevent the emergence of new cases of lifestyle-related chronic conditions or ameliorate their progression. These factors can be modified using population-specific nutrition education techniques.

Currently, a wide discrepancy exists in nutrition-related advice that originates from a wide range of different sources, many of which are unreliable and scientifically invalid, further underlining the need for nutrition education that is tailored to the specific requirements of the target population. Furthermore, although health professionals play a critical role in educating individuals in the clinic, the community, or a healthcare facility, nutrition education is not fully integrated with the training programs of most healthcare professions. This partly explains the public’s considerable confusion on what is considered correct nutritional advice, which is exacerbated by these discrepancies.

Considering these challenges, fourteen very interesting papers have been published in this Special Issue, addressing different aspects of Nutrition Education, using various methodological approaches and study designs. More specifically, the Special Issue includes six observational studies, reporting various aspects or determinants that affect the development and implementation of nutrition education initiatives. In one of these studies, Carolina Archundia Herrera M. et al. [ 1 ] conducted one-on-one, semi-structured, open-ended, in-depth interviews, as part of which participants expressed their views and preferences on the content (i.e., related to nutrition, physical activity, mental health, foot care, and consequences of type 2 diabetes (T2D)), features (i.e., in terms of understanding the context, explicit information, individualized, hands-on learning, and whether these are applicable, realistic, incremental, and practical), and other components (i.e., access to a multidisciplinary team, setting goals, monitoring and tracking of progress and be held accountable, one-on-one sessions, group support, maintenance/follow-up) of effective future diabetes management nutrition education programs, as well as on appropriate policy change required to support these initiatives.

Furthermore, Lyndsey D. Ruiz et al. [ 2 ] has developed and pilot-tested a food literacy curriculum for high-school-aged adolescents. The curriculum that was entitled “ Teens CAN: Comprehensive Food Literacy in Cooking, Agriculture, and Nutrition ” contained 12 modules of experiential lessons and application activities within three topics/lessons, i.e., agriculture, focusing on the food supply chain and food environments; nutrition, focusing on food groups, as well as on nutrients of concern for underconsumption; and cooking, focusing on food safety, budgeting, and preparation. The researchers pilot tested the curriculum and reported that it can provide a comprehensive and necessary approach to advancing food literacy in adolescents.

The influence of physical education (PE) classes on students’ healthy dietary habits was investigated in the cross-sectional study by María-Jesús Lirola et al. [ 3 ], which was conducted with 3415 students (13–19 years old) attending secondary schools in Spain. The study collected data on the psychological constructs derived from the theory of self-determination and the theory of planned behavior, such as students’ satisfaction and frustration of basic psychological needs, motivation in participating in PE classes, as well as their social cognition and intention of having a healthy diet (e.g., the Mediterranean Diet). The findings of this study showed that a high level of satisfaction perceived in PE classes helped students reinforce their intention of having a healthy diet and therefore generating a perdurable commitment to this habit.

In another cross-sectional study, Ice Yolanda Puri et al. [ 4 ] assessed the nutritional practices for the management of people with type 2 diabetes (T2D) by nutrition educators (i.e., n = 50 nutritionists) working at the Public Health Clinic (PHC) in Padang, Indonesia. This study showed that one-third of Indonesian nutritionists were delivering daily counseling sessions. Approximately half of the nutritionists conducted a monthly follow-up session for the patients in the previous three months, with each nutritionist educating an average of five to ten people with T2D. The most common nutrition education topics delivered included appropriate menus, as well as the etiology and symptoms of T2D. Almost all nutritionists used leaflets, and about one-third used information posters as tools and materials to facilitate the delivery of nutrition education to the target group of diabetics. Around 71% of counseling sessions lasted 30 min and two-thirds of the sessions included nutrition education. Furthermore, about half of the nutritionists claimed that people with T2D were reluctant to attend individual nutrition education sessions, mainly because they were not interested in the educational tools and materials that were used as part of these sessions. The latter highlights the need for the development of new nutrition and diabetes education tools in Indonesia that will be stimulating for people with T2D to actively participate in the relevant sessions.

In their cross-sectional study, Aleksandra Małachowska and Marzena Jeżewska-Zychowicz [ 5 ] tried to investigate whether food experiences in childhood can help understand food choices in adulthood. More specifically, this study examined 443 adults aged 18–65 years, who filled in a modified version of the Comprehensive Feeding Practices Questionnaire (CFPQ) in order to measure adults’ recollections of their feeding experiences during childhood (5–10 years old) and then assess if these experiences are related to food choices in adulthood. Based on the results of this study, “pressure and food reward” and “child control” were associated with a higher intake of sweets and salty snacks in adulthood. On the other hand, “healthy eating guidance”, “monitoring”, and “restrictions” were associated with higher consumption of fresh fruits and vegetables.

Another observational study by Adi-Lukas Kurniawan et al. [ 6 ] examined possible associations of nutrition education and its interaction with lifestyle factors on kidney function parameters and cardiovascular risk factors among chronic kidney disease patients. This was also a cross-sectional study conducted with 2176 chronic kidney disease patients at stages 3–5 of the disease. The nutrition education program was implemented by a dietitian in the clinical setting of a hospital in Taiwan. Patients were referred by the case manager to the dietitian in the hospital for one-to-one nutrition education (NE) sessions. They were provided with at least 1 or 2, 30–60 min NE sessions within a year or with extra NE sessions if kidney function parameters were getting worse after follow-up every 3 months. The content of NE at the first counseling session included the evaluation of patients’ diet history and the assessment of their dietary energy, macro-, and micronutrients intake, as well as the assessment of their nutritional status. After the first NE session, an individualized diet plan that focused on the appropriate dietary intake of protein, phosphorus, potassium, sodium, and water was recommended to each patient. Dietary intake was modified and monitored individually and according to the physiological and nutritional status of chronic kidney disease (CKD) patients. Overall, the NE sessions program resulted in an improved estimated glomerular filtration rate in patients who were smoking or were physically inactive. In addition, patients who attended the NE sessions significantly reduced the risk of having high glycated hemoglobin A1c (HbA1c) levels and high concentrations of low-density lipoprotein cholesterol (LDL-C). This study suggested that NE can be an effective strategy that improves kidney function and improves cardiovascular risk in CKD patients.

In addition to observational studies, the Special Issue also includes results from 6 intervention studies. In the first intervention study, Louisa Ming Yan Chung et al. [ 7 ] recruited 305 adults aged 19–31 years, who were randomly allocated into two groups. The intervention group attended NE sessions, while their dietary intake was monitored through a mobile application, while the control group received NE sessions delivered as part of usual care. Three hours of NE and 12 weeks of self-dietary monitoring represented the two main activities delivered to the intervention group. The study showed significant decreases in sugar consumption, both in the control and the intervention groups, but the decrease in the experimental group was more pronounced compared to the one observed in the control group. The study also reported significant increases in dietary fiber intake within both groups, but the increase in the intervention group was significantly higher than the increase observed in the control group. A decrease in dietary vitamin C intake was also observed in the control group, while vitamin C and fruit intake increased in the intervention group to a greater extent compared to the changes observed in the control group. Lastly, vegetable intake increased within both groups, but similar to the previous findings, the increase was significantly higher in the intervention compared to the control group. Overall, this intervention study showed that younger adults who receive NE, are more likely to improve their dietary Intake when NE also includes the monitoring of their diet.

In another very interesting intervention study, Fabiola Mabel Del Razo-Olvera et al. [ 8 ] investigated the primary barriers of adherence to a structured nutrition intervention in patients with dyslipidemia. The main results of their study indicated that barriers to adhering to the nutritional intervention were (i) lack of time to prepare meals, (ii) eating outside home, (iii) unwillingness to change dietary patterns, and (iv) lack of information about a correct diet for dyslipidaemias. However, all these barriers decreased significantly at the end of the intervention, while the study also showed that following a diet plan which provides at least or more than 1500 kcal per day, is associated with good adherence. In addition, the same study showed that adherence to macronutrients intake varied considerably, with participants expressing difficulty in adhering to the recommended carbohydrate and fat consumption.

The intervention study by Anna Pia Delli Bovi. et al. [ 9 ], also published in the Special Issue, used a two-phase quasi-experimental design to examine the efficacy of two 6-month personalized mobile technology protocols in terms of better engagement, adherence to follow-up visits, and improved anthropometric and lifestyle parameters in Italian children, as part of the “PediaFit Pilot Project”. The personalized mobile technology consisted of three personalized/not automated What’s App ® (Mountain View, CA, USA) self-monitoring or challenge messages per week. Messages were sent by a dedicated coach and were provided to end-users between three-monthly in-presence regular visits with (PediaFit 1.2) or without (PediaFit 1.1) (Salerno, Italy) monthly free-of-charge short recall visits carried out by a specialized pediatric team. The study enrolled 103 obese children (6–14 years old) recruited in the Pediatric Obesity Clinic and were randomized into an intervention group (IG) ( n = 24 PediaFit 1.1; n = 30 PediaFit 1.2) and a control group (CG) (total n = 49). The CG received standard treatment only, which included regular face-to-face visits promoting healthy nutrition and physical activity. The study findings showed that the IG achieved significantly better results than the CG for all study outcomes. Comparison of the two IGs at six months also showed that IG 1.2 had a statistically significantly lower drop-out rate, as well as significantly improved body mass index (BMI), screen time, and fruit and vegetable consumption compared IG1.1. Overall, this intervention study by Anna Pia Delli Bovi. et al. [ 9 ] suggested that the combination of messaging through personalized mobile technology with monthly free-of-charge recall visits may improve the prefixed outcomes of mobile technology weight loss intervention programs.

Within the same context, Habiba Ali et al. [ 10 ] developed a feasibility study that examined the efficacy of a newly developed technology-mediated lifestyle intervention for overweight and obese young adults in the United Arab Emirates. In this study, 161 University students (18–35 years old) completed a 16-week non-randomized feasibility trial with two arms, i.e., the Rashakaty*-Basic (R-Basic) and the Rashakaty-Enhanced (R-Enhanced) (United Arab Emirates) treatment arm, respectively. Participants in the R-Basic arm received access to a static website that contained educational material on healthier eating and physical activity and questionnaires for completion at the baseline and at the end of the study period. The R-Enhanced intervention was based on social cognitive theory and employed a variety of behavior modification strategies, including self-monitoring, goal setting, self-efficacy, problem-solving, and social support to facilitate changes in diet and physical activity. According to the key findings of this study, there were no differences observed in weight loss between the two arms. However, waist circumference decreased more in the R-Enhanced group than in the R-Basic group. Moreover, changes in knowledge related to sources of nutrients and diet–disease relationships were significantly higher among participants that received the R-Enhanced treatment, whereas R-Enhanced participants also reported more time spent on moderate physical activities, as well as more minutes of walking. Participants in the R-Enhanced group also reported higher scores in social support from friends to reduce fat intake and from family and friends to increase their physical activity levels.

In another randomized community-based controlled trial, Mireia Vilamala-Orra et al. [ 11 ] investigated the implementation of the “Stages of Change Model” as part of a NE program delivered to patients with severe mental disorders. The intervention lasted 4 months and consisted of a food education strategy that was aimed in promoting the consumption of fruit and vegetables, as part of 15 group sessions (duration of 90 min per session) that were held on a weekly basis. In this study, it is noticeable that although an increase in motivation towards the intake of fruits and vegetables was observed only in the participants that received the intervention (not in the control group), there were no significant differences observed in the actual intake of fruit, vegetables, or fruits and vegetables combined, which indicates that more research is needed to identify the most appropriate eating intervention to increase the intake of fruit and vegetables in patients with severe mental disorders.

The “4 Your Family” randomized controlled trial by Varagiannis et al. [ 12 ] was another intervention study published in the Special Issue, which examined the effects of three different family-based interventions in improving eating behaviors of overweight and obese children. The study included 3 study groups and took place in 3 different settings. Specifically, children in Group 1 received an intervention that was delivered to them by health professionals; children in Group 2 received an intervention in private practice clinics of dietitians, and children in Group 3 received an intervention at home through a website that was specifically developed for this purpose. Children in Group 2, who were received the NE by dietitians in private practice, were most engaged to the program and was also the group achieving the most significant reductions in body weight and waist circumference, assessed by z-score differences at the end of the study compared to baseline. Groups 2 and 3 also achieved a significant reduction in total body fat, assessed using Bioimpedance Analysis, although total energy intake was reduced only in Group 3. This was explained by examining between-group differences in food groups consumed, where Group 2 had achieved most within-group differences. Specifically, children in Group 2 were found to increase consumption of whole wheat cereals and grains, low-fat dairy, while they decreased the consumption of sweets, fast food, and processed meat. Furthermore, children in Group 3 showed increases in their consumption of fruit and low-fat dairy only. Only children in Group 1 had a slight increase in vegetable intake. All intervention groups, however, showed a decrease in total screen time. The authors suggested that more improvements were observed in Group 2.

Lastly, the Special Issue also presents findings from two systematic literature reviews, one of which includes a meta-analysis. The first systematic literature review by Silvia Sánchez-Díaz et al. [ 13 ] represents a collection of 14 studies that report on the effects of NE interventions on eating habits, nutrition knowledge, body composition, and physical performance in team sport athletes. Most of the selected studies showed improvements in or maintenance of good eating habits, nutrition knowledge, and body composition in the examined athletes. These findings suggest the implementation of NE interventions in team sport athletes could be an effective strategy to improve their eating habits, nutrition knowledge, and body composition. However, due to the heterogeneity across the included studies regarding sport modality, competition level, age, and sex of athletes, as well as the intervention type adopted (i.e., online or face-to-face), it is difficult to establish optimal NE interventions for each one of the examined outcomes.

The last article by Emilio Abad-Segura et al. [ 14 ] was a systematic literature review and meta-analysis, which aimed at summarizing the evolution of scientific production and research trends at a global level, during the last 52 years (1968–2019), on management accounting for a healthy NE. The main finding of this meta-analysis was an exponential trend, especially in the previous decade, with more than 50% of scientific production. Future lines of research had also been identified, namely, (i) investment in health systems, (ii) green label education, (iii) early impact of food insecurity, (iv) WIC (women, infants, and children) nutrition education, (v) food waste audit, and (vii) ecological footprint of food.

In conclusion, despite the barriers and the challenge in adjusting and personalizing NE programs to the needs of the target population, their implementation is of particular importance from a public health perspective. In this regard, NE programs can be tailored and delivered to target groups of different sociodemographic and cultural background and can be proved quite effective in improving dietary habits and, as such, promoting health in both healthy people and patients. New technology can be proved to be an important aspect for the successful and wider implementation of NE programs in the population, but further research is required to identify the most efficient mode of their delivery.

Author Contributions

G.M. and E.M. equally contributed in writing and editing the manuscript. A.Z. edited and supervised the work. All authors have read and agreed to the published version of the manuscript.

Conflicts of Interest

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

MSU Extension Food & Health

Transforming Lives Through Health & Nutrition Education

March 8, 2024 - Becky McKendry <[email protected]> , Michigan State University Extension

Oftentimes, our health can be a source of great concern and even anxiety. Am I managing my diabetes well enough? How do I access and prepare healthy foods? Why am I struggling to get enough sleep? But with the right support, our health can also be a great source of empowerment and joy. We can start to feel stronger, better rested, more resilient and more peaceful. We can build conflict resolution skills to heal and strengthen our relationships. We can master the techniques to cook nutritious, affordable meals for ourselves and our families. We can learn how to better manage our physical conditions. We can show up more — for ourselves, our families, our workplaces and our communities.

That’s why Michigan State University Extension is here to offer that support — through educational outreach, resources and programming. Teaching refugees and immigrants the skills they need to work in the food industry. Inspiring children and adults with developmental disabilities to try — and love — new fruits and vegetables. Connecting farmers in crisis to lifesaving resources like teletherapy services.

Every day, in communities across Michigan and beyond, MSU Extension’s health and nutrition staff makes the extraordinary possible, changing lives for the better.

A continued commitment to health equity

While the opportunity to be healthy should be freely available to everyone — regardless of their circumstances or differences — it is often not the case. As such, the mission of achieving equity serves as a driving force behind MSU Extension’s health and nutrition efforts.

As we shape, deliver and innovate programming, we seek to understand how issues like racism, sexism, ableism, homophobia, classism and ageism affect and impede our efforts. We also challenge the systems that uphold these inequities. MSU Extension remains committed to ensuring our programs are not just open to all, but that all people and communities feel welcomed, seen and heard.

MSU Extension’s health and nutrition staff recently broadened its efforts in this area through the creation of the Health Justice and Equity Taskforce (H-JET). This group — made up of diverse staff across different roles, work teams, locations, identities and backgrounds — focuses on putting Cooperative Extension’s National Framework for Health Equity and Well-Being into practice.

Although the group is less than a year old, H-JET has already made significant progress in moving the organization forward. Members have conducted internal surveys to understand how to better support their colleagues, presented on principles of health equity at MSU Extension’s annual conference and more.

In 2023…

• 155 staff comprised MSU Extension’s Health and Nutrition Institute.
• 89,711 people participated in an MSU Extension health and nutrition program, either in person or virtually.
• 4,226 health and nutrition programs were delivered by MSU Extension, either in person or virtually.
• 2,086,139 people viewed food and health content on MSU Extension’s website.
• 33,000+ people subscribed to MSU Extension’s quarterly health and nutrition email digests, which feature upcoming events, educational articles, seasonal recipes, videos and more.

Our Impact, Their Words

While this report covers a snapshot of the impact that MSU Extension has had over the past year, the most meaningful testimonials come from our participants and partners themselves: "Thank you so much. This series has helped me better let go of things that used to stress me out. ” — MSU Extension mindfulness class participant

“We have increased the amount of fruits and vegetables the children are eating and decreased the amount of pre-fried foods served at snacks and meals. This Farm to Early Care program has taught me to shop for locally grown fruits and vegetables!” — Nutrition education partner in Montmorency County "I learned so much about the [Michigan Cottage Food] law, and I practice the things I have learned in the class to keep everybody safe. The inspector always tells me I'm doing great. ” — Cottage Food Law class participant and food business entrepreneur

"I tried the effective listening tips with my daughter, and it really helped!” — RELAX: Alternatives to Anger class participant "This program is such a help for those of us that need to understand how diabetes works. The handouts and the supplies and reading materials are very beneficial." — Dining with Diabetes participant from the Grand Rapids African American Health Institute

“Students who normally choose peanut butter and jelly for lunch are giving the new recipes a try, and trying more foods than they normally do. I also noticed that students requested and prefer more fresh fruits & vegetables." — Elementary school cook

"Everybody said that was the best presentation they've had here." — MSU Farmhouse Fraternity member, after a food safety education presentation

"I found the last calming jar we made very helpful during the past year... I can't wait to make another one.” — Participant in Saginaw County Stress Management for Seniors class

“I wish we had MyPlate class every day!” — Elementary school student and Show Me Nutrition class participant

“During your thought-provoking lecture, I learned that water-bath canning is an inexpensive way to can high-acid foods, and all vegetables, meats, poultry and soups must be pressure canned in order to avoid botulism… i t was an honor to partner with MSU Extension for this life-enriching learning opportunity. Thank you for sharing your passion for food preservation.” — Lenawee County librarian, after partnering to host an MSU Extension food preservation class

SAFEGUARDING & PRESERVING OUR FOOD & WATER SUPPLY

From aspiring entrepreneurs to canning hobbyists, people of all interests, backgrounds and abilities benefit from MSU Extension’s food safety and food preservation programming and resources. Our committed team of food safety and preservation experts offers a variety of virtual and in-person trainings, all supported by evidence-based information and informed by unique community needs.

• 8,963 people participated in MSU Extension’s food safety and food preservation programming.
• 433 programs and events were held by MSU Extension food safety and food preservation staff.
• 20+ consumer questions received each month, on average, on MSU Extension’s Food Safety Hotline (1-877-643-9882).

Key Programs & Offerings

ServSafe. The food industry can be a path to economic stability for many, but to ensure public health, it is critical for workers to know about foodborne illness, how to prevent it and how to train other employees about the latest food safety issues through classes such as ServSafe. In 2023, MSU Extension trained 1,114 people in ServSafe. MSU Extension is also committed to reducing barriers for participants and empowering everyone to get the most out of this food safety training. Instructors have adapted to provide materials and exams in Spanish for participants who may find English to be a barrier, and MSU Extension even incorporates ServSafe into bundled programming for refugee and immigrant communities. With this approach, the class is combined (or “bundled”) with various nutrition education and food safety classes into one convenient, comprehensive program tailored for refugee and immigrant participants. 

Eager to learn about food safety, one participant in a spring 2023 ServSafe class had never worked in the food service industry and was taking the class and exam for the first time. Convinced that he was not going to pass the first time, he still wanted to take the exam for practice and then attend another class. To pass the exam, participants need to receive a 70%, and he received an 81% and passed.

After the MSU Extension instructor mailed him his results, he messaged them back to tell them that he “screamed with joy” at the results and that “it means a lot.” He also stated, “I will retake [this class] just to get more enrichment in knowledge. Thank you." 

Home food preservation. Preserving food cuts down on food waste, encourages gardening as a way to stay active, allows control over the ingredients and preparation of your own food, and stimulates the local economy by supporting locally grown foods for individuals and families. But to avoid dangerous, life-threatening contamination, it is critical to know how to safely preserve food. Guided by evidence-based information, MSU Extension’s food preservation programming teaches participants many facets of preservation, including freezing, water-bath canning, pressure canning, dehydrating and more.

In 2023, more than 3,300 people participated in an MSU Extension virtual or in-person food preservation class in 2023 — 277 of whom completed the free Online Home Food Preservation self-paced virtual course, which covers seven modules ranging from pickling to dehydrating.

Other programs and offerings include:

• Safe Food = Healthy Kids , an interactive food safety workshop for childcare providers. Additionally, to help meet the unique needs of expectant parents and infants under age 1, MSU Extension also launched the Safe Food = Healthy Babies resource library in 2022. Featuring food safety information specifically tailored for infant care, Safe Food = Healthy Babies contains recipes and informational articles. The popularity of this new resource library continues to grow, and in 2023, almost 10,000 people had viewed Safe Food = Healthy Babies content online.
• Pantry Food Safety—It’s Your Job ! Taught by MSU Extension food safety experts, this free, self-paced, virtual course series covers everything from cleaning and sanitizing to repackaging bulk foods. A certificate of completion is given to participants who complete all course requirements. In 2023, 205 people attended MSU Extension food pantry food safety training.
• Think Food Safety resources . Launched in 2020, Think Food Safety (TFS) began as a food safety awareness campaign to educate the public on safely purchasing from food vendors and to encourage prospective entrepreneurs to safely launch their Cottage Food businesses. Throughout the year, TFS further strengthened its social media presence with in-demand content, from authoring original food preservation articles to sharing critical, timely food recall information. In 2023, the TFS Facebook channel’s annual reach exceeded 340,000 and increased its reach on Instagram by more than 400% year over year.

NAVIGATING CHRONIC HEALTH CHALLENGES & BUILDING HEALTHY RELATIONSHIPS

All across Michigan, MSU Extension’s health experts offer a diverse set of classes and resources to meet the needs of participants looking for support in chronic disease management and social-emotional wellness. Our program topics include aging, caregiver support, chronic disease and diabetes prevention and management, vaccine education, anger management, sleep hygiene, mental health and stress management, and much more.

• 20,889 people participated in MSU Extension’s health and chronic disease management programming.
• 343 different mental health and stress programs were offered by MSU Extension staff, many that are multi-week series, lasting four to 16 weeks.
• 216 referrals were received through MSU Extension’s online health program referral form.
• 10 health programs were available for adults at no cost, with new health classes scheduled every month.

Key Programs & Offerings 

Mental Health First Aid. When someone’s in distress, a quick and compassionate response is just as important for mental health as it is physical health. That’s why MSU Extension offers Mental Health First Aid (MHFA), a program that teaches people how to support others who may be undergoing a mental health crisis and connect them to vital resources. MHFA is offered in modules specific to adults and youth. Trainees learn to use a five-step action plan to help someone experiencing a mental health issue and connect them to the care and resources they need to recover.

MSU Extension has offered MHFA since 2017 and has continued to grow the success of the program annually. 2023 marked the most successful year of the program ever:

• The team expanded its number of trained instructors in 2023, now comprising seven instructors of the adult module of MHFA.
• The team offered 36 total courses and trained more than 500 people annually (564) in MHFA.
• To date, MSU Extension has now trained 2,074 adults in MHFA.

Managing Farm Stress resources. Farming can be an incredibly unpredictable, dangerous and stressful occupation. MSU Extension is committed to supporting agricultural professionals as they navigate tough times and make decisions that have an impact on their families, livelihoods, operations and farms.

Combining farm business management guidance with mental and behavioral health expertise, MSU Extension’s team of more than 20 dedicated professionals provides innovative resources and support to the agriculture community — from teletherapy and financial services to free online education and community presentations.

In 2023, MSU Extension’s farm stress specialist Remington Rice also appeared in several key media outlets to promote resources for farmers, including Michigan Ag Today, UpNorthLive, WPBN-TV, the AgriSafe Network’s Talking Total Farmer Health podcast and more. As a result of this publicity, several new farmers have reached out to access MSU Extension resources.

Rice cherishes many of the stories of individual farmers he and MSU Extension has helped, including a recent meeting with a Michigan fruit farmer: 

“I journeyed to his farm, expecting a brief conversation, but what unfolded was a three-hour revelation. This farmer, disenchanted with his vocation and contemplating selling his farm, was recently divorced, and felt hopelessly adrift. We explored the roots of his passion for farming – pride in his work, cherishing public interactions at his farm stand and stewardship of the land. As he recounted his story, he rekindled his love for farming and found new meaning and purpose. Today, his farm flourishes, and he passionately advocates for the MSU Farm Stress Program, sharing his story at Research Station events and among fellow farmers. His transformation is a beacon of hope for all.”

• Health program referrals. MSU Extension’s health program referral form ( msu.edu/healthprograms ) aims to ease the barriers in connecting potential participants with the right resources and programs. In 2023, more than 200 people utilized the MSU Extension health program referral form — connecting loved ones, patients or themselves to the right resources for them, from falls prevention programs to caregiver support classes.
• Michigan Vaccine Project. Immunization has the potential to save lives, prevent suffering, reduce stress on our healthcare system and lower the overall cost of medical care for many. The Michigan Vaccine Project, or MVP, leverages MSU Extension's statewide network of county offices, community partnerships and online platforms to deliver a statewide immunization education campaign that includes social media, web, radio and print materials — as well as in-person and virtual education programming. In 2023, MVP health educators hosted ten educational webinars and authored 15 educational articles, available on msu.edu/learnaboutvaccines .
• Mindfulness education, through Stress Less With Mindfulness and the Mindfulness for Better Living suite of programs. Modules are tailored for specific audiences and needs (such as Mindful Educators and Mindful Eating). In 2023, more than 2,000 people participated in Stress Less With Mindfulness, either in person or virtually.

CHAMPIONING WELLNESS WITH NUTRITION & PHYSICAL ACTIVITY

MSU Extension is committed to helping people feel healthier through good nutrition and physical activity. Our team of passionate educators and instructors are at the forefront of delivering innovative, evidence-based nutrition and physical activity education to communities all across Michigan.

Supported by the Expanded Food and Nutrition Education Program and the Supplemental Nutrition Assistance Program-Education (SNAP-Ed), MSU Extension helps create long-lasting, positive changes — from community gardens to childcare homes and beyond.

• 40,680 youth were reached through SNAP-Ed community nutrition and physical activity programming.
• MSU Extension collaborated with 945 partners and 168 coalitions throughout the state for SNAP-Ed programming and outreach.
• 372,083 adults and youth were reached through indirect education activities, which include listening to educational podcasts, reading nutrition fact sheets on MSU Extension’s website and more.

Cultural adaptations to nutrition education. Representation and cultural relevancy in nutrition education and resources is critical, especially considering that Michigan is home to 12 federally recognized tribes that are sovereign nations, each with its own history, customs, governance system and food traditions. Until recently, however, Anishinaabe ways of eating healthy and staying physically active have not been well represented in SNAP-Ed health education programming. Most of the curricula approved for use in the federally funded SNAP-Ed program was not developed with Anishinaabe food preferences and traditions in mind. For example, the SNAP-Ed Toolkit offers educators a collection of 146 different evidence-based programs to help communities eat healthy and stay active, but only four indicate they were developed with or for Indigenous audiences, let alone Anishinaabe communities. In fall 2022, MSU Extension educators worked with tribal health staff to adapt and implement four Share Our Strength Cooking Matters programs. To include more traditional Indigenous foods in Cooking Matters recipes, MSU Extension nutrition educators worked with staff from the Bay Mills, Hannahville, Pokagon and Little Traverse Bay tribes.

Overall, this programming reached 30 adults and their families across four communities.

Additionally, in 2023, MSU Extension launched a digital collection of recipes using Indigenous ingredients, available at canr.msu.edu/nutrition/indigenous-recipes . The recipes in this new digital collection have been viewed over 500 times since its launch in summer 2023 and have been highlighted both on social media and in seasonal email newsletters.

Policy, systems and environmental changes. What if the environments where we lived, worked and played made it simpler for us to choose healthy options? That’s the driving force behind policy, systems and environmental changes (PSEs).

Throughout the 2023 fiscal year, MSU Extension helped implement over 400 different PSE changes at 254 sites across Michigan, reaching more than 64,000 people. MSU Extension’s work on PSE change supports our organizational goal of pursuing health equity because we understand that making healthy choices is more than an individual’s willpower. It reflects the choices available each day in our environments and settings such as schools, workplaces and neighborhoods. We work to make the healthier choice, the easy choice.

• Cooking Matters , a nutrition program where participants learn how to eat healthy, cook and grocery shop on a limited budget.
• Show Me Nutrition , a nutrition education program taught at schools where at least 50 percent of students are eligible for free or reduced lunch. This program for pre-K through eighth-grade youth promotes healthy eating, positive body image, physical activity and food safety.
• Eat Healthy, Be Active , a six-week class for adults that teaches how to make physical activity and nutrition part of daily life. Eat Healthy, Be Active is also available virtually in American Sign Language.
• My Way to Wellness , a free, online self-paced nutrition program available to individuals living in Michigan who are eligible for supplemental food assistance.
• Peak Health and Performance , a program that helps young athletes receive sound nutrition education to improve their athletic performance and overall health.

Get Involved & Learn More

To learn more about MSU Extension’s health and nutrition programming, visit our Food & Health website at extension.msu.edu/health , or contact Cheryl Eschbach, health and nutrition director, at [email protected] .

To explore stories about our projects, programs, staff and the work we do, visit extension.msu.edu/celebrateHNI . And whether you’re looking for tips to better manage a chronic condition or advice on how to preserve your garden full of produce, get upcoming classes and events, educational articles, seasonal recipes, videos and more — right to your inbox. Sign up for our quarterly seasonal news digests at bit.ly/MSUEdigest.

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Tags: chronic disease , food & health , food preservation , healthy relationships , hni impacts 2023 , msu extension , nutrition , physical activity , safe food & water

Becky McKendry [email protected]

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Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), and longevity.

Healthy children learn better. People with adequate nutrition are more productive and can create opportunities to gradually break the cycles of poverty and hunger.

Malnutrition, in every form, presents significant threats to human health. Today the world faces a double burden of malnutrition that includes both undernutrition and overweight, especially in low- and middle-income countries. There are multiple forms of malnutrition, including undernutrition (wasting or stunting), inadequate vitamins or minerals, overweight, obesity, and resulting diet-related noncommunicable diseases.

The developmental, economic, social, and medical impacts of the global burden of malnutrition are serious and lasting for individuals and their families, for communities and for countries.

Most recent estimates show that globally, 149.2 million children under the age of 5 years of age are stunted (too short for their age) and 45.4 million are wasted (underweight for their height).  The number of children with stunting is declining in all regions except Africa. Over three-quarters of all children suffering from severe wasting live in Asia.

Around 45% of deaths among children under 5 years of age are linked to undernutrition. These mostly occur in low- and middle-income countries.

Anaemia is a serious global public health problem that particularly affects young children and pregnant women. WHO estimates that 40% of children less than 5 years of age and 37% of pregnant women worldwide are anaemic. Thirty percent of women of reproductive age have anaemia.

Globally, 1.9 billion adults are overweight or obese and 38.9 million children under 5 years of age are overweight. Rates of childhood overweight and obesity are rising, particularly in high-income and upper-middle-income countries.

Although breastfeeding protects against undernutrition and overweight, only 44% of infants under 6 months of age are exclusively breastfed.

High sodium consumption (>5 g salt/day) contributes to high blood pressure and increases the risk of heart disease and stroke. Most people consume too much salt – on average 9–12 grams per day, or around twice the recommended maximum level of intake.

According to the 2016–2025 nutrition strategy, WHO uses its convening power to help set, align and advocate for priorities and policies that move nutrition forward globally; develops evidence-informed guidance based on robust scientific and ethical frameworks; supports the adoption of guidance and implementation of effective nutrition actions; and monitors and evaluates policy and programme implementation and nutrition outcomes.

This work is framed by the Comprehensive implementation plan on maternal, infant, and young child nutrition, adopted by Member States through a World Health Assembly resolution in 2012. Actions to end malnutrition are also vital for achieving the diet-related targets of the Global action plan for the prevention and control of noncommunicable diseases 2013–2020, the Global strategy for women’s, children’s, and adolescent’s health 2016–2030, the report of the Commission on Ending Childhood Obesity (2016), and the 2030 Agenda for sustainable development.

In May 2018, the Health Assembly approved the 13th General Programme of Work (GPW13), which guides the work of WHO in 2019–2023. Reduction of salt/sodium intake and elimination of industrially produced trans-fats from the food supply are identified in GPW13 as part of WHO’s priority actions to achieve the aims of ensuring healthy lives and promote well-being for all at all ages.

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• A71/23 Maternal, infant and young child nutrition: Safeguarding against possible conflicts of interest in nutrition programmes (2018)
• Nutrition and Food Safety

WHO teams up with IOC and France to support healthy Paris Olympics

Hunger numbers stubbornly high for three consecutive years as global crises deepen: UN report

WHO 5-year milestone report on global trans fat elimination illustrates latest progress up to 2023

WHO launches new guideline on fiscal policies to promote healthy diets

Addressing nutrition in emergencies

Measuring child growth through data

Promoting safe food handling

Reducing population sodium/salt intake

10th Meeting of the Strategic and Technical Advisory Group of Experts (STAGE) for Maternal, Newborn, Child and Adolescent Health and Nutrition (MNCAHN)

Annual WHO/Cochrane/Cornell Summer Institute for systematic reviews in nutrition for global policy-making

Launch of the WHO guideline on fiscal policies to promote healthy diets

The state of food security and nutrition in the world 2024

This report is the annual global monitoring report for Sustainable Development Goal (SDG) 2 targets 2.1 and 2.2 – to end hunger, food insecurity...

Nutrition and Food Safety News - July 2024

The latest edition of our NFS Newsletter features key activities we undertook over the period from April to June 2024.

Latest publications

Countdown to 2023: WHO 5-year milestone report on global trans fat elimination 2023

This fifth milestone report summarizes the progress from 2018-2023 towards the global elimination of industrially produced trans-fatty acids (TFA), highlighting...

Guidance for monitoring healthy diets globally

Monitoring of dietary intake at national and global levels is becoming increasingly important with the changing food systems and diets. Better measurement...

Fiscal policies to promote healthy diets: WHO guideline

In current food environments, energy-dense, nutrient-poor foods are readily available, heavily marketed and relatively cheap. Consumers are challenged...

The adolescent health indicators recommended by the Global Action for Measurement of Adolescent health

About 1.3 billion of the world’s population are adolescents, defined as those aged 10-19 years. Adolescents bear long periods of exposure to, and...

Japan supports WHO’s work to improve health services and emergency response

Infographics

WHO Supports Small Island Developing States

WHO SIDS Summit for Health

Food Security is a Challenge in Small Island Developing States

Nutrition ferritin - iron from your food

Global sodium benchmarks for reducing sodium content in food products - WHO Webinar

WHO's department of nutrition and food safety: key achievements 2023

Trans fat elimination validation award ceremony - 29 January 2024

Healthier food and healthier food environments at sports events

Episode #101 - Do sweeteners help with weight loss?

Do non-sugar sweeteners help with weight loss? Do they pose a risk to your health? What about so called “natural” sweetness like Stevia? Jason Montez explains the findings from the new WHO report in Science in 5.

Episode #91 - Everything you need to know about trans fat

WHO is urging action by Governments and the food industry to remove industrial trans fat from our food chain. Which foods contain trans fat? How do they harm us? WHO’s Dr Francesco Branca explains in Science in 5.

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Maybe you usually wouldn't pair the words "fun activities" with "nutrition and health," but get ready to change your mind about that. These science projects for kids: nutrition and health are great activities that expand your knowledge while providing hours of entertainment.

Whether you're learning why your head hurts after eating too much sugar or discovering what causes a ball to have a high bounce, you're sure to enjoy finding out more about your world through the projects on the following pages.

If you eat foods that are high in sugar, you might get an unpleasant "sugar buzz." Find out why this happens.

Spit Don't Quit

Go ahead -- spit. It's the only way to check the enzymes in your saliva. Check out this cool project.

Do you prefer salty things or sweet things? Learn how to test your taste threshold.

Path of a Ball

How can you know in which direction a ball is going to bounce back at you? Find out the way to tell.

High Bounce

First, gather lots of balls. Then, try this project to see which type of ball bounces the highest.

So you think you want that extra piece of candy? Keep reading science projects for kids: nutrition and health to learn what can happen if you eat too much sugar.

For more fun and exciting science projects, check out:

• Science Projects for Kids: Producing Sounds
• Science Projects for Kids: Classifying Plants
• Fun Science Projects for Kids

Spit Don't Quit

Have you ever noticed that if you eat a lot of candy or other food that contains sugar, your head feels a bit odd or achy? Some people call this a sugar buzz. When you get a sugar buzz, it puts your body to work, removing the sugar from your blood. And when all of the sugar is removed, you feel hungry again.

Starches, though, don't rush into the blood as quickly as sugar does -- carbohydrates are absorbed into the blood at different rates. Here's an interesting project that demonstrates this idea.

What You'll Need:

• Red food color
• Measuring spoon

Step 1: Fill two glasses halfway with corn syrup.

Step 2: Add two drops of red food color to each glass to make artificial blood.

Step 3: Place 1 teaspoon of sugar on top of the liquid in one glass and 1 teaspoon of flour on top of the liquid in the other glass.

Step 4: Watch how long it takes for the liquid to absorb the sugar and flour.

What Happened?

Sugar is made of small molecules that dissolve faster than the large starch molecules in flour, so sugar is absorbed faster than the flour. When we eat sugar, these small molecules quickly pass into our blood. When we eat starches (such as something made from flour) the molecules take longer to pass into our blood.

You may have been taught that it's not nice to spit, but keep reading science projects for kids: nutrition and health to find out about a project that encourages spitting. (It's okay -- it's for science.)

Mom might have told you "No spitting" when you were little, but now that you're older, it's "Spit, don't quit" -- at least, it is if you want to try this cool project. In the process, you'll learn something about enzymes.

Make sure you wear goggles when using iodine. Iodine will stain skin, as well as clothes, tables, and countertops, so be careful! Also, remember that spit may contain germs, so don't touch someone else's spit. Wash your hands after collecting spit and after cleaning up.

• Iodine (available from drugstores)
• 2 test tubes (or similarly shaped glasses)
• 2 science stirrers (or coffee stirrers)

Step 1: Put on the goggles. Place a pinch of cornstarch on the plate. Add a drop of iodine. Notice the blue-black color that is produced. Iodine turns this color when starch is present.

Step 2: Put 2 milliliters water into test tube A.

Step 3: Gather your spit. Put 2 milliliters spit into test tube B. (Spit-gathering is easier if you think about lemons.)

Step 4: Mix 1/10 teaspoon cornstarch into each solution. Stir each solution. (Be sure to use a different stirrer for each test tube.)

Step 5: Place the test tubes in a warm place. Stir each test tube every 5 minutes. After 20 minutes, go on to Step 6.

Step 6: Add two drops of iodine to each test tube. Compare the test tubes.

Record your observations.

Test tube A turns a blue-black color, while test tube B has less of a color change. This shows that test tube A has more starch than test tube B. Spit, also known as saliva, contains the enzyme salivary amylase , which digests starch into sugars. This tells you that there is less starch in test tube B.

Don't get too used to spitting -- you'll need your sense of taste for the next experiment. Keep reading science projects for kids: nutrition and health to learn about your taste threshold.

Did you know that everyone has a taste threshold for certain types of taste? It may be a good taste or a bad taste, but regardless, when you reach your threshold, you're likely to say "Enough!" Your taste threshold is the point at which you decide that something you've tasted is too sweet, for example, or too salty.

Now try this fun project that tests your sweetness and saltiness threshold. You can do it by yourself, but it's more fun with a partner.

• Measuring cup
• 11 plastic cups
• Paper towels
• Cotton swabs
• Paper and pen

Step 1: Mix 1-2/3 cups water and 1/4 cup sugar -- this will make a 12.5% sugar solution. Pour this into a plastic cup labeled "12.5% SUGAR."

Step 2: Add 1/2 cup of this solution to 1-1/2 cups water -- this will make a 3.1% sugar solution -- and label it "3.1% SUGAR."

Step 3: Add 1/2 cup of the 3.1% SUGAR solution to 1-1/2 cups water -- this will make a 0.78% sugar solution -- and label it "0.78% SUGAR."

Step 4: Add 1/2 cup of the 0.78% SUGAR solution to 1-1/2 cups water -- this will make a 0.19% sugar solution -- and label it "0.19% SUGAR."

Step 5: Make a series of salt solutions, following the above directions but using salt instead of sugar.

Step 6: Rinse your mouth with water, and dry your tongue with a paper towel.

Step 7: Keeping the solutions out of your sight, have a partner place a clean cotton swab in one of the solutions and then put it on the middle of your tongue.

Step 8: Tell your partner if you can taste the solution and if it is sweet or salty. Your partner should write down whether or not you could taste the solution.

Step 9: Rinse your mouth and dry it, and have your partner try a different solution and record your response. Keep doing this until all the solutions are tested. Switch roles with your partner and let him or her do the tasting.

Which solutions could you taste, and which could you not taste? Was salt harder or easier to detect than sugar?

Ready for an outdoor activity? Find out how to determine the path of ball. It's all on the next page of science projects for kids: nutrition and health.

Why should you learn the path of a ball? Because tossing and catching a ball can be good exercise, and it's something that's fun to do even if you're by yourself. Just find an outside wall at which you can toss the ball so that it will bounce back for you to catch.

But in order to catch the ball, you need to know where that returning ball is going to bounce. So how do you find out? A ball will bounce off a wall at an angle equal to the angle at which it struck the wall.

Step 1: Take a small ball with a good bounce, and throw it straight at a smooth wall. Watch the ball carefully. If it hits the wall straight on, it will bounce straight back to you.

Step 2: Now move to the side so you can throw the ball so that it hits the wall at an angle. Watch the ball carefully. It will not bounce back to you; instead, it will bounce off the wall at an angle equal to the angle at which it struck the wall.

Step 3: Move to another spot where you can throw the ball so that it hits the wall at an even sharper angle. Again watch the path of the ball. It will be equal to the sharp angle at which the ball struck the wall.

You can use your ball -- and a variety of others -- for a project that demonstrates how gravity plays a part in ball bouncing, next in science projects for kids: nutrition and health.

You already know that the force of gravity is what causes a ball to drop to the ground -- but did you know that same force can give the ball a high bounce? That's because the force of gravity can be converted to energy.

When a ball strikes the ground, the downward force from gravity is converted into upward force, which then works against gravity to send the ball up in the air.

As you'll see, different materials and sizes of the balls affect how well each one converts the energy into upward force -- and that affects how high each ball will bounce.

• Balls of various sizes and materials
• Graph paper
• Large sheet of cardboard
• Tape measure

Step 1: Collect some different balls, such as a tennis ball, beach ball, softball, rubber ball, football, basketball, and golf ball.

Step 2: Make a graph that lists the names of the different balls across the bottom and that lists the height in feet along the sides.

Step 3: Test the different balls to see which one bounces best on a concrete floor, porch, or driveway.

Step 4: Set the cardboard sheet against a wall, or ask two friends to hold it upright. Then drop the balls, one at a time, from the same height, in front the sheet of cardboard.

Step 5: Mark on the cardboard how high each one bounced.

Step 6: Measure each bounce, and indicate it on your graph.

ABOUT THE CONTRIBUTING WRITER:

Spit Don't Quit by Peter Rillero, Ph.D.

Peter Rillero, Ph.D. is the Department Chair of Secondary Education and associate professor of science education at Arizona State University in Phoenix. He is the author of Time for Learning: Science; Time for Learning: The Human Body , and Totally Creepy Bugs and the co-author of the best-selling high school biology textbook in the United States. Rillero has conducted two program evaluations of the world's largest science fair, the Intel International Science and Engineering Fair. His Web site is: www.west.asu.edu/rillero

Computer Illustration by: Rémy Simard

Please copy/paste the following text to properly cite this HowStuffWorks.com article:

293 Good Nutrition Research Topics & Ideas

• Icon Calendar 18 May 2024
• Icon Page 2323 words
• Icon Clock 11 min read

Nutrition research topics encompass a wide study spectrum of explorations in dietary science and human health. They often delve into various areas like nutritional epidemiology that analyzes possible correlations between diet patterns and disease incidence. Nutrigenomics studies how specific nutrients impact gene expression, while functional foods evaluate the health benefits of particular food components. Additional study areas include research into eating disorders and how socioeconomic factors influence diet. Child and prenatal nutrition form a critical aspect, examining how early dietary habits shape long-term health. Sustainability and public health nutrition also make key research areas, investigating global food supply issues and dietary policy development. Such studies may employ methods from biochemical analysis to large-scale population surveys. Therefore, nutrition research topics underscore nutrition’s vital role in supporting human health and well-being.

Best Nutrition Research Topics

• Balancing Macronutrients for Optimal Health
• Sugar’s Influence on Obesity Rates
• Vitamin D Deficiency: Consequences and Prevalence
• Benefits of Probiotics and Gut Health
• Ketogenic Diet and Cognitive Function
• Childhood Obesity and Nutritional Interventions
• Intermittent Fasting: Health Benefits and Drawbacks
• Influence of Dietary Fiber on Digestive Health
• Mediterranean Diet’s Correlation with Longevity
• Plant-Based Diets and Cardiovascular Health
• Link Between Nutrition and Mental Health
• Analyzing the Nutritional Content of Fast Food
• Antioxidant-Rich Foods and Their Benefits
• Dietary Strategies for Managing Diabetes
• Optimal Nutrition for Athletic Performance
• Food Deserts and Nutrition Inequality
• Effects of Caffeine on Human Health
• Exploring the Health Impact of Organic Foods
• Prebiotics in Dietary Interventions for Gut Health
• Nutritional Implications of Food Allergies and Intolerance

Easy Nutrition Research Paper Topics

• Understanding Food Labels: Nutrition Facts Explained
• Health Benefits of Drinking Enough Water
• Whole Foods vs. Processed Foods: A Comparative Analysis
• Exploring Different Types of Dietary Fats
• Roles of Fruits and Vegetables in a Balanced Diet
• Impacts of Excessive Salt Intake on Health
• Gluten-Free Diet: Health Fad or Essential for Some?
• Why Is Breakfast Considered an Important Meal?
• Assessing the Nutritional Value of Dairy Products
• Influence of Proper Hydration on Athletic Performance
• Examining the Popularity of Superfoods
• Detox Diets: Do They Really Work?
• Health Consequences of Consuming Fast Food
• Unpacking the Concept of Calorie Counting
• Investigating the Health Benefits of Tea vs. Coffee
• Importance of Balanced Nutrition for Children
• Defining and Understanding the Concept of ‘Organic’ Food
• Exploring the Dangers of Sugar Addiction
• Demystifying the Health Claims of Popular Diets

Interesting Nutrition Research Topics

• Algae as a Sustainable Source of Nutrients
• Deconstructing the Paleo Diet: Benefits and Drawbacks
• Nutritional Genomics: Personalizing Diets Based on DNA
• Integrating Edible Insects Into Western Diets
• Ayurvedic Diet Principles and Health Outcomes
• Assessing the Nutritional Claims of Energy Drinks
• Nootropics and Nutrition: Enhancing Cognitive Function Through Diet
• Linking Mindful Eating and Nutritional Health
• Food Combinations for Maximum Nutrient Absorption
• Influence of the Microbiome on Nutrient Metabolism
• Exploring Nutritional Differences in Various Cooking Methods
• Examining Nutrient Density: The Best Bang for Your Calorie Buck
• Investigating the Nutritional Pros and Cons of Food Fortification
• Fasting Mimicking Diets and Longevity
• Analyzing the Nutritional Value of Plant-Based Meat Alternatives
• Investigating the Nutrition of Space Food for Astronauts
• Nutritional Interventions in Managing Autoimmune Diseases
• Roles of Nutrition in Aging Well
• Fermented Foods and Gut Health: A Deep Dive
• Unraveling the Science Behind Chocolate and Health

Nutrition Research Paper Topics for High School

• Healthy Eating Habits for Teenagers
• Examining Nutritional Needs During Adolescence
• Junk Food Consumption and Health Consequences
• Importance of Calcium Intake for Teens
• Sports Nutrition for Young Athletes
• Analyzing the School Lunch Program’s Nutritional Content
• Effects of Sugar-Sweetened Beverages on Youth Health
• Understanding Eating Disorders: Anorexia and Bulimia
• Debate on Mandatory Nutrition Education in Schools
• Impacts of Vegetarianism on Teen Health
• Influence of Social Media on Teenage Nutrition Choices
• Investigating the Health Risks of Teen Dieting
• Iron Needs and Deficiency in Adolescents
• Body Image, Peer Pressure, and Nutrition
• Relationship Between Nutrition and Acne in Teenagers
• Nutrition Strategies for Managing Teen Stress
• Vitamin B Complex: Importance for Teens
• Why Is Protein Crucial for Teen Development?
• Exploring Teenage Obesity: Causes and Prevention
• Understanding Food Addiction in Teenagers

Nutrition Research Topics for College Students

• Managing Healthy Eating in College
• Nutritional Challenges of Vegetarian and Vegan Students
• Effects of Alcohol on Nutrition and Health
• Importance of Omega-3 Fatty Acids in Brain Function
• Deciphering Food Marketing and Labeling
• College Athletes and Nutritional Needs
• Understanding and Avoiding the ‘Freshman 15’
• Nutrition Strategies for Sleep-Deprived Students
• Nutritional Contributions to Mental Health in College
• Benefits of Home Cooking vs. Eating Out
• Correlation Between Nutrition and Academic Performance
• Effects of Coffee Consumption on College Students
• Examining Eating Disorders in College Populations
• Nutritional Implications of Late-Night Snacking
• Vitamins and Supplements: Necessity or Luxury?
• Influence of Diet on Mood and Stress
• Understanding the Ketogenic Diet
• Impact of Fast Food Culture on College Life
• Decoding the Nutritional Value of Smoothies

Research Topics for Nutrition of Students

• Student Diets and Their Effect on Concentration
• Assessing the Nutritional Status of University Students
• Connections Between Nutrition and Students’ Mental Health
• Study Habits and Their Influence on Students’ Eating Patterns
• Evaluating School Canteens for Nutritional Quality
• Impacts of Excessive Caffeine Intake on Students
• Prevalence of Eating Disorders Amongst University Students
• Nutritional Deficiencies in College Student Populations
• How Stress Affects Eating Habits of Students
• Factors Affecting Healthy Eating Choices in Students
• Link Between Students’ Diets and Their Physical Activity
• Effects of Alcohol Consumption on Students’ Nutritional Intake
• Influence of Food Advertising on Students’ Diet Choices
• Benefits and Drawbacks of Dietary Supplements for Students
• Food Insecurity Among University Students
• Assessing the Impact of Campus Dining on Student Health
• Exploring Vegan and Vegetarian Trends Among Students
• Investigating Links Between Breakfast Habits and Academic Performance
• Relationship Between Social Life and Eating Habits in University Students
• Preventing Malnutrition in Low-Income Student Populations

Research Topics About Essential Nutrients

• Exploration of Vitamin D Deficiency in Northern Climates
• Analysis of Iron Deficiency Anemia in the Modern Age
• Effect of High Fiber Diets on Digestive Disorders
• Correlation Between B-Vitamin Intake and Cognitive Function
• Decoding the Nutritional Benefits of Omega-3 Fatty Acids
• Significance of Vitamin K in Bone Health and Coagulation
• Investigating Zinc’s Contribution to Immune System Function
• Understanding the Metabolism of Water-Soluble Vitamins
• Elucidating the Bioavailability of Different Forms of Calcium
• How Magnesium Regulates Neuromuscular Transmission and Other Biochemical Reactions
• Investigating the Correlation Between Selenium and Thyroid Function
• Assessing the Contribution of Essential Fatty Acids to Mental Health
• Exploring Copper Deficiency and Its Effects on Health
• Examining Vitamin A and Its Contribution to Vision Health
• Deciphering the Biochemistry of Essential Amino Acids
• Bioavailability and Metabolic Pathways of Vitamin E
• Study of Iodine and Its Importance in Thyroid Health
• Nutritional Genomics: Tailoring Diets to Individual Nutrient Needs
• Investigation Into Potassium’s Role in Cardiovascular Health

Food Choices and Nutrition Research Topics

• Influence of Fast Food Advertising on Dietary Habits
• Navigating Veganism: Nutritional Challenges and Solutions
• Dietary Intake and Its Link to Chronic Diseases
• Comparing Nutrient Content: Home-Cooked Meals vs. Takeout
• Assessing Food Labels for Nutritional Accuracy
• Rise of Plant-Based Diets: Health and Environmental Impacts
• Balanced Diet for Athletes: Performance and Recovery
• Eating Disorders: Nutritional Aspects and Intervention Strategies
• Optimizing Diets for Aging Populations: Nutritional Needs and Limitations
• Malnutrition in Developing Countries: Causes and Solutions
• Organic Food Consumption: Health Benefits and Misconceptions
• How Social Factors Shape Our Food Choices
• Effects of Sugar Consumption on Metabolic Health
• Mediterranean Diet: Health Benefits and Implementation
• Cultural Diversity in Dietary Practices: An Overview
• Eating Habits in College: The Freshman Fifteen Phenomenon
• Food Deserts’ Impact on Community Health
• Understanding the Nutritional Implications of Food Allergies
• Gluten-Free Diets: Health Implications and Misconceptions

Food Groups in Nutrition Research Paper Topics

• Whole Grains and Digestive Health: A Comprehensive Study
• Dairy Products and Bone Health: Decoding the Connection
• Analyzing Nutritional Components of Various Fruits
• Exploring the Health Benefits of Different Vegetables
• Redefining the Food Pyramid: An In-Depth Analysis
• Meat Consumption and Its Implications for Human Health
• Poultry and Fish: Comparative Nutritional Values
• Legumes and Pulses: Unexplored Nutritional Goldmines
• Roles of Nuts and Seeds in Reducing Chronic Diseases
• Influence of Processed Foods on Modern Dietary Patterns
• Understanding the Nutritional Powerhouse: Leafy Greens
• Eggs: Nutrient-Dense Food or Cholesterol Culprit?
• Debunking Myths Surrounding Soy Products
• Seafood Nutrition: Omega-3 Fatty Acids and Beyond
• Mushrooms: A Forgotten Food Group With Nutritional Richness
• Food Synergy in Combining Different Food Groups
• Whole Foods vs. Refined Foods: Nutritional Differences
• Roles of Fermented Foods in Gut Health
• Deciphering the Nutritional Content of Root Vegetables
• Unsaturated Fats: Health Benefits of Avocados and Olives

Healthy Nutrition Research Topics

• Dietary Fibers and Cardiovascular Health: A Detailed Exploration
• Probiotics for Gut Health: Understanding the Mechanisms
• Antioxidants in Berries: The Shield Against Oxidative Stress
• Nutritional Approaches for Managing Diabetes: A Comprehensive Study
• The Interplay of Sodium and Potassium in Blood Pressure Regulation
• Omega-3 Fatty Acids: The Key to Heart Health
• Minerals in Human Health: Exploring the Underrated Components
• Examining the Health Benefits of Polyphenols
• Vitamin D and Bone Health: Going Beyond Calcium
• Holistic Health Benefits of a Plant-Based Diet
• Relevance of Hydration in Physical Health and Performance
• Nutrition’s Influence on Mental Health: Decoding the Gut-Brain Axis
• Unraveling the Connections: Obesity and Nutritional Imbalances
• Iodine, Thyroid Health, and Metabolism: A Detailed Investigation
• Importance of Amino Acids in Muscle Health and Recovery
• Iron Deficiency: Anemia and Beyond
• Magnesium: An Essential Nutrient for Nervous System Functioning
• Power of Zinc in Immune Health and Disease Resistance
• The Link Between Nutrition and Skin Health: An In-Depth Analysis

Nutrition Research Topics on Dietetics

• Dietary Approaches to Stop Hypertension: A Dietitian’s Perspective
• Understanding the Science Behind Ketogenic Diets
• Vegetarian and Vegan Diets: Nutrient Adequacy and Health Implications
• Clinical Nutrition in Managing Chronic Kidney Disease
• Intervention Strategies in Pediatric Obesity: A Dietetic Approach
• Effectiveness of Mediterranean Diet in Chronic Disease Prevention
• Influence of Low-FODMAP Diet on Irritable Bowel Syndrome
• Nutrition Therapy in Cancer Management: Dietetics in Action
• Low Carbohydrate Diets and Type 2 Diabetes Management
• Examining Nutritional Issues in Geriatric Populations
• Dietary Management in Celiac Disease: Beyond Gluten-Free
• Micronutrient Requirements in Pregnancy: A Dietetic Approach
• Nutritional Interventions in Post-Bariatric Surgery Patients
• Pediatric Nutrition: Addressing Failure to Thrive
• Decoding the Nutritional Management of Eating Disorders
• Balancing Nutrition and Palatability in Dysphagia Management
• Managing Food Allergies: A Dietetics Perspective
• Enteral and Parenteral Nutrition: Practical Issues and Challenges
• Influence of Plant-Based Diets on Cardiovascular Health
• Nutrition Support in Critically Ill Patients: The Role of Dietetics

Research Topics About Nutrition for the Treatment of Eating Disorders

• Recovery Nutrition Strategies for Anorexia Nervosa
• Implementing Mindful Eating in Bulimia Nervosa Treatment
• Food Phobia and Its Nutritional Consequences in Eating Disorders
• Orthorexia Nervosa: Where Health Consciousness Crosses the Line
• Nutrient-Dense Diets in the Management of Eating Disorders
• Balanced Diet Plans for Binge Eating Disorder Patients
• Ketogenic Diets: A Possible Intervention for Eating Disorders?
• Addressing the Nutritional Deficiencies in Anorexia Athletica
• Understanding Refeeding Syndrome in Severe Anorexia Nervosa Cases
• Carbohydrate-Centric Approach to Treat Bulimia Nervosa
• Exploring the Nutritional Implications of Avoidant Restrictive Food Intake Disorder
• Macro and Micronutrients Management in Anorexia Nervosa Treatment
• Assessing the Role of Dietary Fats in Bulimia Nervosa Recovery
• Managing the Nutritional Challenges in Night Eating Syndrome
• Food Variety and Its Importance in Eating Disorders Treatment
• Bariatric Surgery for Severe Binge Eating Disorder: Nutritional Challenges
• Influence of Veganism on the Progression of Eating Disorders
• Postprandial Timing: Its Influence on Binge Eating Disorder
• Nutritional Rehabilitation in Hospitalized Eating Disorder Patients

Sports Nutrition Research Paper Topics

• Optimization of Protein Intake in Endurance Athletes
• Micronutrients’ Importance for Athletic Performance
• Carbohydrate Loading: A Tool for Marathon Runners
• Ketogenic Diet and Its Effect on Athletic Performance
• Hydration Strategies for Long-Distance Athletes
• Nutritional Strategies to Enhance Recovery in High-Intensity Sports
• Effects of Caffeine on Athletic Performance
• Iron Requirements in Female Athletes: Meeting the Demand
• Dietary Supplements and Performance in Elite Athletes
• Bone Health and Nutrition in Weightlifting Athletes
• Optimizing Pre-Game Nutrition for Competitive Athletes
• Nutritional Implications of Aging on Athletic Performance
• Creatine Supplementation in High-Intensity Training
• Influence of Plant-Based Diets on Athletic Performance
• Gut Health and Performance in Athletes: The Link
• Nutrition Strategies for Managing Injuries in Athletes
• Understanding Energy Availability in Endurance Sports
• Probiotics and Their Potential Benefit for Athletes
• Omega-3 Fatty Acids and Their Relevance to Athletic Performance
• Alcohol and Its Consequences on Sports Performance

Nutrition Research Topics About Veganism & Vegetarianism

• B12 Deficiency in Vegan and Vegetarian Diets
• Plant-Based Diets: Protein Quality and Quantity
• Bone Health Among Vegans and Vegetarians
• Exploring Iron Bioavailability in Plant-Based Diets
• Omega-3 Fatty Acids: Achieving Adequate Intake on a Vegan Diet
• Veganism, Vegetarianism, and Cardiovascular Health
• Effect of Plant-Based Diets on Blood Glucose Control
• Zinc Absorption in Vegan and Vegetarian Diets
• Evaluating Vegan and Vegetarian Diets for Athletes
• Nutrient Density in Vegan and Vegetarian Diets
• Challenges of Meeting Calcium Needs on a Vegan Diet
• Plant-Based Diets and Gut Microbiota
• Weight Management in Vegan and Vegetarian Lifestyles
• Influence of Vegan Diet on Inflammatory Markers
• Plant-Based Diets: Effect on Mental Health
• Comparison of Antioxidant Intake: Vegans vs. Omnivores
• Influence of Veganism on the Ageing Process
• Plant-Based Diets and All-Cause Mortality
• Perception of Hunger and Fullness in Vegans vs. Omnivores

Food Science Research Paper Topics

• Microbial Safety of Fermented Foods
• Structural Changes in Proteins During Cooking
• Antioxidant Properties of Spices and Herbs
• Functional Foods and Gut Health
• Bioavailability of Nutrients From Different Cooking Methods
• Flavor Chemistry and Perception in Food Development
• Effects of Processing on Phytonutrient Content
• Metabolic Pathways Involved in Fermentation
• Novel Techniques in Food Preservation
• Food Texture and Its Effect on Satiety
• Influence of Food Structure on Nutrient Absorption
• Bioactive Compounds in Functional Beverages
• Chemical Changes in Food During Storage
• Advancements in Food Packaging Technologies
• Understanding Maillard Reaction in Different Food Products
• Innovative Techniques in Food Fortification
• Sustainable Food Processing Techniques
• Potential Health Benefits of Probiotic Foods
• Food Allergens: Detection and Quantification Methods
• Sugar Substitutes: Health Benefits and Risks

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Student Projects

• MPH Practicum

Nutrition Education Project Development and Evaluation in Rural Vietnam

“The goal of the HealthBridge Foundation of Canada is to “improve health and reduce health inequities through research, policy, and action.” The organization does this throughout the world through

Project Type(s): MPH Practicum

Author(s): Lauren Perkins

Program(s): Master of Public Health

Secondary Growth Analysis and Dissemination of Findings from the Mama Aweza Trial

The Global Center for integrated Health of Women, Adolescents, and Children (Global WACh) is a leading research center dedicated to improving the health and well-being of women and children globally. As part

Author(s): Cecilia Msogoya

Creation of Culturally Tailored and Bilingual Diabetes Nutrition Calendars for EthnoMed

This public health practicum project focused on the intersection of nutrition education and public health for immigrant and refugee communities in the greater Seattle area. Calendars with culturally sensitive

Project Type(s): MPH Practicum, PH Concentration Poster

Author(s): Irene Yoon

Program(s): Master of Public Health, RDN Training

The Pre-Survey Data Analysis of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Field to Family Produce Incentive Program in Ventura County, California

Ventura County (VC), California, is a demographically diverse community consisting of Hispanic/Latinx (44.66%), Asian (7.62%), Black/African American (2.07%), and American Indian/Alaskan Native (1.05%)

Author(s): Kana Ogaki

Promoting Accessibility in WA SNAP-Ed Contract Funding for Tribal Organizations

Supplemental Nutrition Assistance Program Education (SNAP-Ed) is a federally funded grant program that provides nutrition education and promotes health for eligible individuals through supporting healthy food

Author(s): Christina Lin

Designing and Delivering Weight-Inclusive Care Training for Medical Residents at Seattle Children’s Hospital

Weight bias refers to the negative attitudes, stereotypes, and discrimination from being at a higher body weight. Experiencing weight bias is harmful to physical and psychosocial health, especially among

Author(s): Khang Ho

Mapping Commissary Kitchen Spaces in King County

In partnership with Public Health – Seattle & King County, this project sought to promote equity in the local food system through improving access to commissary kitchens for food businesses,

Author(s): Mary Fudge

King County Local Food Initiative 101: Improving Local Food Access in King County

This practicum engaged with local food systems research, specifically considering how the 2024 refresh of King County’s Local Food Initiative (LFI) is related to issues of racism, food security, food access,

Author(s): Robyn Burnside

Provider-Based Needs Assessment for Lactation Support in Washington State

Washington state’s rate of breastfeeding exclusivity through six months consistently remains above the national average, but falls below the Healthy People 2030 objective of 42.4%, and additional barriers to

Author(s): Allison Burkhalter

Using the System for Observing Play and Recreation in Communities (SOPARC) to Assess Use of Local Parks in King County

There is a distinct lack of data regarding current park use in King County, WA, which complicates public health strategies to encourage physical activity among residents. Working with Public Health – Seattle

Author(s): Kimberly Siu

• Cristen L. Harris

Pediatrician Survey: Assessment of Feeding Difficulties in Primary Care

Pediatricians in Washington state tend to delay referring children for assistance with feeding difficulties, compounded by long wait lists for this needed support. There is now an effort to create an improved,

Author(s): Emilee Vann

Diabetes Education and Stakeholder Outreach for Immigrant/Refugee Populations in Seattle

Ethnomed provides translation services, cultural mediation, and community expertise for UW Medical Centers in their work with refugee and immigrant communities from five different countries. The

Author(s): James Sherrell

Integrating ExerciseRx into Primary Health Clinics

This project outlines the strategic integration of ExerciseRx, a cutting-edge digital health platform, into primary health clinics to enhance health outcomes through personalized exercise plans. The

Author(s): Kunal Patel

Exploring the Role of High School Athletic Trainers in Relative Energy Deficiency in Sport and Eating Disorder Early Detection, Prevention, and Return to Play

Worldwide prevalence of eating disorders among adolescents is increasing and current research suggests that in the United States and Europe, 5.5-17.9% of young women and 0.6–2.4% of young men have

Author(s): Victoria Jansen

Assessing SNAP-Ed Materials Through Equity and Empowerment Rubric

SNAP-Ed (the educational arm of the Supplemental Nutrition Assistance Program) produces programming and educational materials to assist SNAP-Ed implementation agencies in presenting nutrition and lifestyle

Author(s): Mayra Gutierrez

Policies to End Hunger in Washington State: Campaign Development for the Anti-Hunger & Nutrition Coalition 2023 Legislative Priorities

The 2023 Washington state legislative session coincided with a landscape of unprecedently high rates of food insecurity and hunger that were anticipated to climb significantly given the complex impacts of the

Author(s): Andrea Litzow

Farm to Early Care and Education in Washington: A Statewide Survey and Report

Dietary habits linked to the incidence of chronic disease are developed early in life. Created to address these habits, Farm to Early Childcare and Education (Farm to ECE) initiatives incorporate local food,

Author(s): Katie McConaughy

Fruit and Vegetable Incentives Accessibility Pilot Project: Supporting Farm Vendors

To make SNAP incentive programs more accessible and equitable and to reduce the stigma of using SNAP incentives, the Washington State Departments of Health and Social and Human Services have partnered to pilot

Author(s): Anastasia Powell

An Exploration of a WIC Staffing Model Allowing Intermediate Nutrition Risk Appointments to Be Completed by Bachelor-Level Nutrition Consultants

The Washington State Department of Health (DOH) requested an examination of WIC staffing models in all US states to determine the feasibility of allowing bachelors-level nutritionists to perform intermediate

Author(s): Megan Fisher

Nutrition Training Outreach to RDNs in Under-Resourced WA Counties

The Washington State Children and Youth with Special Healthcare Needs (CYSHCN) Nutrition Network aims to improve access to evidence-based nutrition care for the organization and their families by providing

Author(s): Kristina Tribley

Evaluating the Impact of Changes in the Service Delivery of WIC and First Steps in King County

Worked with Parent-Child Health Programs to design, conduct, and analyze semi-structured, qualitative interviews with clients of the First Steps and WIC program. Conducted 27 interviews across six different

Author(s): Marah Zinnen

Qualitative Analysis and Development of Communication Materials for the Mama Aweza Trial in Kenya

The Maternal Administered Malnutrition Monitoring System (MAMMS) project in Kenya aims to enhance screening coverage for childhood acute malnutrition, leading to early identification and reduced costs for

Author(s): Jonathan Lara

Designing a Produce Prescription Program (PRx) to Address Food Insecurity in the Pacific Islander LGBTQIA+ Population of King County, WA

This project examined how a produce prescription program (PRx) could be developed to address the highest risk of food insecurity and chronic disease in the Pacific Islander LGBTQIA+ community in King County.

Author(s): Si Bui

Providing Medically Tailored Meals to Older Adults with Sound Generations’ Meals on Wheels

Sound Generations works to address the unique needs of the aging community in King County, Washington, by connecting older adults to community resources and providing food security, transportation, health and

Author(s): Joanne Lum

Community-Informed Strategic Plan for Healthy Food Access in King County

Worked with the Washington State Department of Health’s Healthy Eating Active Living Program (HEAL) to review two community engagement reports (HEAL Evaluation Final Report 2022 and Food Insecurity in

Author(s): Jennifer Urban

Afghan Foods Nutrition Education

Author(s): Norma Garfias Avila

• Elizabeth Kirk

Family Feeding Dynamics: Using Ellyn Satter’s Models to Address Adolescent Weight-Based Concerns

Current medical training may not adequately address the need for weight-neutral care and healthy development of eating skills and body image in children and adolescents. In addition, medical students receive

Author(s): Olivia Ramoino

Development of a Weight-Inclusive Nutrition Education Toolkit

In response to a new 2022 Academy of Nutrition and Dietetics (AND) Diversity, Equity, andInclusion (DEI) requirement, the Weight Inclusive Toolkit Initiative (WITI) Committee (a subsetof the Weight Inclusive

Author(s): Kaitlin Benjamin

Increasing Gardening in Early Care and Education in Washington State

The state-wide Washington State Department of Health Farm to Early Care and Education (ECE) Network is composed of a variety of partners committed to expanding access to local, nutrient-dense foods such as

Author(s): Chelsea Whealdon

Promoting Equity Within WA SNAP-Ed Curricula

Washington State Supplemental Nutrition Assistance Program Education (WA SNAP-Ed) aims to improve nutrition-related health outcomes, including through direct education. While SNAP-Ed focuses on income for

Author(s): Rachel Ross

Strengthening Lactation Support For Small and Sick Newborns

Neonatal mortality remains a global health priority.  Approximately 98 percent of neonatal deaths happen in low- and middle-income countries (LMICs). Small and sick newborns (SSNs) account for most of these

Author(s): Evelyn Morris

Cultural Adaptations for Washington SNAP-Ed Curriculum

About 40% of Washington SNAP-Ed participants identify as a race and/or ethnicity other than non-Hispanic White. Since WA SNAP-Ed funding comes from the United States Department of Agriculture’s Food and

Author(s): Anna Fogel

Team Nutrition Grant & Scratch Cooked Recipe Development for Highline School District

This practicum project for Highline School District was to assist with the implementation of the Team Nutrition Grant they were awarded. This Team Nutrition Grant was developed to assist schools in utilizing

Author(s): Beth Faw

Improving Produce Prescription Processes

This project involved working with the Washington state Department of Health (DOH) to research improvements to the Fruit and Vegetable Prescription (Produce Rx) program and create an application process for

Author(s): Amy Ervin

Understanding Employer Perceptions and Implementation of Nutrition

Workplace health promotion (WHP) can be utilized to engage a large and diverse range of employees in health intervention. Connect to Wellness, a WHP for small to midsized employers, was created by the HPRC in

Author(s): Alexandra Garrity

Supporting Early Learning Provider Wellness and Healthy Relationship with Food

The Healthy Eating and Active Living team (HEAL) at the Washington State Department of Health sought to determine effective ways to support early learning provider wellness and relationships with food.

Author(s): Jessa Engelken

Advocating for Farm to Early Care and Education in WA

Farm to ECE is as movement that aims to bring school gardens, agricultural education, and/or locally produced foods to the early care and education setting. The Washington state farm to ECE community of

Author(s): Allie Seroussi

Developing Culturally Relevant Asian Meals for Sound Generations’ Meals on Wheels

Sound Generations’ Meals on Wheels (MOW) currently serves over 6,000 older adults living in King County. The current MOW menu offers an array of vegetarian, vegan, low-sodium, kosher, and halalcertified

Author(s): Dorothy Nguyen

Maximizing the Reach and Impact of WA SNAP-Ed Resources

Washington SNAP-Ed seeks to help people in Washington with food insecurity access healthy food. To fully achieve this goal, SNAP-Ed resources must be equally accessible to all SNAP participants. This project

Author(s): Stephanie Winterbauer

Promoting and Supporting NW Tribal Food Sovereignty Through Policy

The Northwest Tribal Food Sovereignty Coalition (NTFSC) has been working to promote tribal food sovereignty by supporting community-led initiatives and encouraging inter-tribal knowledge exchange. The NTFSC

Author(s): Lauren Sawyer

Culturally Relevant Breastfeeding Support Among Childcare Providers in the Child and Adult Care Food Program (CACFP)

In partnership with the Washington State Department of Health, this project focused on culturally relevant breastfeeding promotion in childcare environments. There are significant disparities in Washington

Author(s): Sarah Perlin

Virtual health assessment for athletes with intellectual disabilities

Individuals with intellectual disabilities (ID) face unique challenges in the era of remote interaction brought on by COVID-19 physical distancing restrictions. In the context of health assessment, Special

Author(s): Emahlea Jackson

A Local Policy Process for Promoting Healthy Food Access with the King County Board of Health

Local governments can play a vital role in reducing health disparities through the implementation of policies that improve equitable healthy fool and beverage access. The King County Board of Health is

Author(s): Sara Woolcock

Development of a Culturally Relevant Diabetes Nutrition Resource

EthnoMed, an online medical resource created by the joint efforts of Harborview Medical Center and UW Health Sciences Libraries, works with several partners to create health education resources for various

Author(s): Kelly Wolffe

Auburn School District Summer Meals Evaluation

The purpose of the Auburn School District’s summer meal programs is to provide nutritious, free meals to children aged 18 and younger in low income during the summer months. Individuals and families with

Author(s): Laura Tripp

A Unified, Trusting Force: Recommendations for the Food Access and Aggregation Community Team

The Food Access and Aggregation Community Team (FAACT) is a coalition of food systems-based organizations operating in South King County, and supported by Public Health –Seattle; King County. The FAACT is

Author(s): Shira Stern

Reducing Food Waste in Emergency Food Organizations

Up to 40% of the U.S. food supply goes uneaten each year, yet more than 41 million people in the U.S. are food insecure. Additionally, at least 2.6% of all U.S. greenhouse gas emissions are created by food

Author(s): Sophia Riemer

Strategies for Healthier and Culturally Relevant Food at King County Food Banks

The food bank and emergency food system in the United States requires rethinking. Northwest Harvest, a food bank distributor and anti-hunger organization in King County is transforming emergency food by moving

Author(s): Divya Pahwa

Nourished and Active in Early Learning: Planning Focus Groups to Inform a Professional Development Training Curriculum

Many young children spend significant time in care outside of the home, offering early learning programs a unique opportunity to support children and families in leading healthy and active lifestyles. The

Author(s): Anna Mowell

Developing a Graduate Level Introductory Food Systems Course

The UW Master of Public Health (MPH) Common Core Curriculum was recently revised, which led to changes in course requirements for MPH and MS graduate students in the Nutritional Sciences Program for the

Author(s): Ivory Loh

Social and Emotional Learning in the School Cafeteria

1 out of 7 children in the US are food insecure and uncertain where their next meal will come from. Children who experience food insecurity are at a higher risk for chronic disease, poor mental health, poor

Author(s): Kelsey Kinderknecht

Promoting LGBTQ+ Student-Athlete Well-Being at the University of Washington

Collegiate sports can foster body dissatisfaction and in turn, may contribute to disordered eating and impact mental well-being. Marked health disparities have been identified among Lesbian, Gay, Bisexual,

Author(s): Nicole Cramer

Supporting the Local Food System During the COVID-19 Pandemic

The COVID-19 crisis has greatly impacted the King County local food system. Within a very short period of time, farmers were required to implement new operational practices with limited sources while also

Author(s): Laura Blasi

Helping Without Harming: Exploring the Current State of External Child and Adolescent Wellness Programs

There is no standardized approach to care for adolescents referred to clinical wellness programs for the purpose of weight management. This makes the care process for adolescents referred to these programs

Author(s): Caity Robinson

WA State Feeding Teams: A Needs Assessment Identifying Strengths and Barriers to Utilizing the Registered Dietitian

Approximately 25-35% of typically developing children experience feeding/swallowing difficulties. This number jumps to 80% in children with neurodevelopmental delays. Many of these children receive or would

Author(s): Rochelle Adriano

Creating Policy Briefs for Infant & Child Nutrition & Physical Activity: A Case Study for Dietitians’ Participation in Policy

State and federal policies affect the clinical and public health practices of dietitians, but few dietetic professionals participate in the process of improving policy. An intern spent seven weeks observing

Author(s): Jessica Wolf

Identifying Feeding Practices and Nutritional Requirements for Low Birth Weight Infants in Low-and Middle-Income Countries

Roughly 20 million babies are born each year with low birthweight (LBW), defined as a birthweight of less than 2500 grams. The vast majority of these births occur in low-resource settings. LBW infants

Author(s): Sam Vinci

Starting the Conversation: Exploring Dietitians’ Attitudes and Perspectives of Weight-Related Interventions in a Pediatric Health Care System

Registered dietitians (RD) play a major role in weight-related interventions and have varying perspectives and approaches. Patients at Seattle Children’s Hospital (SCH) are often engaged in different

Author(s): Casey McCoy

Planning a Photovoice Project to Evaluate a Fruit and Vegetable Prescription Program

Almost 11 percent of Washington households experienced food insecurity – a disruption in food intake or regular eating due to lack of money or other resources – from 2015 to 2017. To improve access to

Author(s): Lindsay Beck

Sweetened Beverage Tax 6-Month Evaluation

The Assessment, Policy Development, and Evaluation (APDE) Unit of Seattle-King County Public Health (SKCPH) is part of the evaluation activities for the Seattle Sweetened Beverage (SSB) Tax. The purpose of

Author(s): Alicia Yang

• Anju Aggarwal

Body Positive Week at Seattle Pacific University

There is a very high prevalence of eating disorders and disordered eating behaviors among college students. Eating disorder behaviors have increased from 24.4% of college women in 1995 to 32.6% in 2008. There

Author(s): Natalie Zimmer

Supplemental Nutrition Assistance Program (SNAP) Incentive Structures and Purchasing Patterns at Farmers Markets (FM)

Fruits and vegetables (FV) are part of a healthy diet, yet cost is a barrier for people with limited income. In Washington State, 12% of households face food insecurity, the limited availability of

Author(s): Greg Wisont

Applying a RE-AIM Framework to Curriculum Fidelity to Evaluate SNAP-Ed Direct Education in Washington State

To evaluate direct education through a curriculum fidelity monitoring approach by applying the public health systems framework of: reach effectiveness, adoption, implementation and maintenance (RE-AIM). It is

Author(s): Sophia Wang

Marketing Body Positivity to College-Age Students at Seattle Pacific University

Media and social networking sites (SNSs) are powerful platforms that tend to endorse body dissatisfaction and disordered eating messages amongst college-age young adults. This project was centered around the

Author(s): Tracey Tran

Identifying Gaps in Data for Food Assistance Program Eligibility and Participation in Washington State

Food insecurity, which is the inability to consistently access adequate, nutritious food in a safe, socially acceptable manner, affects 12% of Washingtonians. Several federally-funded, state-administered food

Author(s): Courtney Schupp

Increasing Participation in School Meals by Overcoming Parent Perceptions

Seattle Public Schools (SPS) Nutrition Services works hard to provide well balanced meals for their students. However, participation of school meals at SPS remains low. Barriers of participation include parent

Author(s): Britt Myer

Assessing the Need for Nutrition Services with the Fetal Alcohol Syndrome Diagnostic and Prevention Network Clinic

Fetal Alcohol Spectrum Disorders (FASD) are lifelong disabilities caused by prenatal alcohol exposure. Individuals with FASD face varying symptoms including neurocognitive and behavioral issues, both of which

Author(s): Leilah Korbines

Food Insecurity Screening at Seattle Children’s Adolescent Medicine Clinic: Current Methods and Recommendations

In King County, 11% of 8th grade students, 12% of 10th grade students, and 16% of 12th grade students reported food insecurity (FI) in 2016 on the Washington Healthy Youth Survey. Students screened positively

Author(s): Elizabeth Gore

The Seattle Sugar-Sweetened Beverage Tax: A Case Study in Policy

Sugar-sweetened beverage (SSB) taxes have been proposed as a means of curbing the tide of obesity and diabetes in the United States.1 Despite their public health potential, many of these proposed taxes have

Author(s): Anna E. Bradshaw

Active Aging Program Development: A Pike Market Senior Center and Pike Place Market Protection & Development Authority Collaboration

The Pike Market Senior Center (PMSC) and Protection & Development Authority (PDA) serve older adults in downtown Seattle. These organizations hope to bring wellness programing to residential buildings in

Author(s): Julian Whitford

Body Positive Week on a College Campus

Over 30 million people in the United States have an eating disorder at some point in their lifetime. The median age of eating disorder onset in America is 18 to 21 years, contributing to the increasing

Author(s): Amanda Spoden

Development and Production of “How Foods Affect Blood Sugar: A Guide for Iraqi and Syrian Patients with Diabetes” for EthnoMed

Prior to changes in the current political climate, the Iraqi and Syrian refugee population in Seattle/King County was expected to increase. Iraqis and Syrians are at higher risk of diabetes due to food

Author(s): Toi Sennhauser

Motivational Interviewing Training for Multidisciplinary Adolescent Healthcare Providers

Improving lifestyle behaviors is essential to preventing chronic disease. Motivational interviewing (MI) is a promising and evidenced-based counseling approach that helps to identify and resolve a patient’s

Author(s): Lauren Rice

Facilitating Healthy Changes at Food Pantries through the Development and Utilization of a Standardized Environment Assessment Tool

Food pantries often serve as a primary source of nutrition for food insecure populations. Because food insecurity is associated with poor quality diets and higher obesity prevalence, there is a need for food

Author(s): Gaelen Ritter

WA State’s Health and Physical Education K-12 Learning Standards in Seattle Public High Schools

Seattle Children’s Hospital providers are unfamiliar with the Nutrition Education Standards (“NES”) that inform classroom instruction in Seattle Public High Schools. However, information shared by

Author(s): Lauren Mozer

Using the Healthy Food Pantry Assessment Tool to Implement Environmental Interventions at the Stanwood Camano Food Bank

Currently, there are no reliable assessment tools available to the public and food banks to evaluate food bank environments. Food banks are valuable resources to families who are struggling with food

Author(s): Monica Lazarus

Expanding Support for CSA’s in Low-Income Communities within King County from the CSA’s Perspective

Low-income residents of King County have less access to quality and affordable produce, hindering their ability for adequate nutrition. King County farmers are also financially struggling and there is need to

Author(s): Cathy Huang

Finalizing and Stewarding Washington State’s 25-Year Vision for a Healthy, Just and Sustainable Food System

The Washington State Food Systems Roundtable (FSRT) is a coalition of public and private partners representing state agencies, local food policy councils, agriculture, food enterprises, labor, anti-hunger and

Author(s): Chris Benson

Developing A Culturally Relevant Diabetes Education Tool for An Ethiopian Patient Population

EthnoMed.org is a program of Harborview Medical Center and serves as an online hub for information about cultural beliefs and health issues pertinent to refugees and immigrants in Seattle. The target audience

Author(s): Mei Yook (Lisa) Woo

Advancing the 25-Year Vision for Washington’s Food System: Materials for Stakeholder Engagement & Funding Development

Established in 2013, the Washington State Food System Roundtable (Roundtable) is a broad, diverse coalition of public and private partners, united to develop common goals and actions towards a healthy, more

Author(s): Shelly Johnston

WIC Authorization in King County Halal Stores: Benefits and Barriers

In 2014, OneAmerica began a collaborative partnership with Public Health – Seattle & King County in response to concerns raised by the Somali community relating to WIC vendor disqualification of several

Author(s): Sarah Craven

Body Positive Week: Program Development, Implementation and Evaluation

Eating disorders (ED) happen most in college, and the rate of eating disorders among college students has risen to 10-20% of women and 4-10% of men. Body dissatisfaction, thin-ideal internalization, and low

Author(s): Kayla Bell

The Good Food Bag Evaluation: Impacts of a Unique Food Access Program

Fruit and vegetable (F&V) consumption is not adequate, especially among low-income families, which can increase risk of chronic disease, and increasing F&V consumption is one approach to reducing

Author(s): Danielle Hamilton

Smarter Lunchroom Evaluations in Snohomish County Promoting Fruit & Vegetable Consumption in Elementary Schools

A majority of students in Snohomish County are not consuming the recommended amounts of fruit and vegetables (F&V). Schools have the ability to influence the amount of F&V consumed by children. Smarter

Author(s): Tori Sorenson

Kids’ Meals: Restaurant Assessment in King County

On a typical day, 33% of children ages 2-11 ate at fast-food and 12% at full-service restaurants. For ages 2-6, 12% of their total energy intake was from restaurants; for ages 7-12, 15%. Eating at restaurants

Author(s): Jessica Jew

Development of a Culturally Tailored Visual Reference Tool for Latino Patients with Diabetes

Harborview Medical Center (HMC) is King County’s primary trauma hospital, with priority given to indigents without third-party coverage, persons incarcerated in King County Jail, and the

Author(s): Elizabeth Hulbrock

The Feasibility of Health Information Signs at the Point-of-Sale for Sugary Drinks

Sugary drinks are the largest source of added sweeteners in the American diet and are the largest source of calories for teenagers. Their consumption is associated with weight gain, increased incidence of

Author(s): Katherine Getts

Nutrition Screening Quality Improvement at the University of Washington High-Risk Infant Follow-up Clinic

After leaving the Neonatal ICU (NICU), infants may be referred to receive an evaluation at the University of Washington High-Risk Infant Follow-up (UW HRIF) Program at the Center on Human Development and

Author(s): Lisa Eberly

Restaurant Kids’ Meals: Feasibility Study & Policy Options

Children eat almost a fifth of their meals away from home, and the nutritional quality of those meals is important; diet quality can impact cognitive development, weight maintenance, and risk of chronic

Author(s): Nora Downs

Strengthening Human Milk Banking Systems through an Integrated Approach: A Global Perspective

The provision of donor human milk has been shown to significantly reduce morbidity and mortality of vulnerable infants both in the US and globally and is recommended as the next best option when a mother’s

Author(s): Alessandra DeMarchis

Healthy Eating Strategies in Brown, Nicollet, Le Sueur, and Waseca Counties

The Minnesota counties of Brown, Nicollet, Le Sueur, and Waseca are home to over 105,000 individuals, and 29%-30% of adults living there are obese compared to 26% of all Minnesotans. Americans today spend

Author(s): Jamie Bachaus

Promising Strategies for Improving Participation in Physical Activity in King County

Environments that promote physical inactivity, poor nutrition, and stress contribute to rising rates of obesity and other chronic conditions. Thirty-one percent of King County adults and 78% of King County

Author(s): Jonae Perez

Process-Driven Policy Mapping: Farm to Fork in King County

A vibrant local food system creates and supports a healthy food supply, including fresh produce, for people in King County. The Local Farms and Food Roundtable was convened by the City of Seattle, Public

Author(s): Maia Kurnik

Food Program Needs Assessment for the Garfield Teen Life Center

Garfield Teen Life Center (GTLC) is a teen focused community center of Seattle Parks and Recreation located in the Central District of Seattle, Washington. This project engaged diverse inner-city teen life

Author(s): Alexandra Kaufman

Recommendations of Effective Strategies for Reducing Consumption and Availability of Sugary Drinks in Seattle/King County

Sugary drinks are the largest contributor of calories and added sugars to the US diet. In King County, approximately 54% of adults and one in five youth are overweight or obese. Among high school students,

Author(s): Sara Diedrich

Development of Healthy Lifestyle Changes Curriculum for Puget Sound Christian Clinic

The mission of the Puget Sound Christian Clinic is to “show Christ, the Great Physician, to the community of Puget Sound, Washington through a church-based health clinic for the medically underserved.”

Author(s): Doris Chung

Worksite wellness marketing materials and best practices

Many people in Tacoma-Pierce County and the rest of the US have health conditions or risk factors that can affect workplace productivity and costs. Fortunately, workplace wellness programs have been shown to

Author(s): Shelly Najjar

Reducing sugar-sweetened beverage consumption in a hospital cafeteria

Consumption of sugar-sweetened beverages (SSBs) is a significant contributor to increased caloric intake and higher body weight. SSBs have been identified as the leading source of added sugar in the American

Author(s): Krista Ulatowski

Developing a social media program to accompany a classroom-based nutrition education intervention

The AFRI Media Literacy Project, a joint project between WSU Extension and UW, is designed to prevent childhood obesity by increasing healthy eating behaviors among families with children ages 9-14 years. The

Author(s): Diana Reid

Improving meal quality and nutrition education in Seattle Parks and Recreation teen programs

Seattle Parks and Recreation (“Parks”) is a municipal governmental organization which “provide[s] safe and welcoming opportunities to play, learn, contemplate, and build community.” One of the ways

Author(s): Elisabet Eppes

Assuring frozen meal satisfaction of Meals on Wheels clients

The purpose of the non-profit King County Meals on Wheels (KCMOW) is to deliver meals to the region’s home-bound seniors. Home-delivered meals help seniors maintain their health and continue living

Author(s): Marina Mednik-Vaksman

Evaluation of the Food For Fertility Program

Female infertility and its associated health conditions carry significant social and economic burdens, making it an important public health issue. Polycystic ovarian syndrome (PCOS) affects about 5 million

Author(s): Carrie Dennett

The Washington State Community Feeding Team Survey

The Washington State Community Feeding Teams provide family-centered, interdisciplinary, and comprehensive evaluation and services focusing on feeding and nutrition concerns for children with special health

Author(s): Zhongyuan Liu

Contextual data report: CDC 1017 program funding results

The CDC granted CDC-RFA-DP10-1017 funding to 12 states to include policy, system, and environmental (PSE) change strategies to prevent cancer. The CDC contracted out a project to Battelle Memorial Institute to

Author(s): Sepideh Dibay Moghadam

An environmental assessment of childhood obesity on the Quinault Indian Reservation

According to the CDC approximately 17% of children and adolescents between the ages of 2‐19 year old are obese. Among all ethnic groups, American Indians (AI) have the highest rates of obesity in the United

Author(s): Kimberly McLaury

How foods affect blood sugar: A guide for Vietnamese patients with diabetes and their providers

It was been estimated that 5.3% of Vietnamese in the United States have been diagnosed with diabetes. Per Dr. Carey Jackson, director of Harborview Medical Center’s International Medicine Clinic (IMC),

Author(s): Elizabeth Aong

Development of Breastfeeding Education Protocol and Educational Content at UWMC

With clear scientific evidence supporting benefits of breastfeeding, UWMC Lactation Services worked to receive designation as a “Baby Friendly Hospital” in 2009 from the Baby Friendly Hospital Initiative

Author(s): Mya Kwon

The WIC Breastfeeding Peer Counseling Program in King County: A Qualitative Evaluation

Research has demonstrated that breastfeeding peer counselors can effectively increase rates of breastfeeding initiation, exclusivity, and duration among low-income women. The Federal Special Supplemental

Author(s): Emily Faerber

Meals on Wheels Meal Reduction Strategy Prioritizes Seniors at Greatest Nutritional Risk

Meals on Wheels (MOW) is a 501(c)(3) non-profit founded in 1974 with a mission to promote independent living among senior citizens in King County. By providing home delivered meals to homebound seniors, MOW

Author(s): Lola Stronach

The Art & Science of Message Communication: The Development of a Nutrition Education Lesson

Sea le Children’s is a trusted community partner, dedicated to fostering healthy children, families, and communities. They are committed to providing positive, accurate, and culturally relevant messages

Author(s): Juli Louttit

Creating Nourishing Food Systems: A Policy Resource Guide for Local Governments in Washington State

Individual food choices are strongly influenced by the food environment. Local governments can play a critical role in transforming local and regional food systems to support healthy eating, but many are just

Author(s): Katie Potestio

Farm to School Tool Development: Guidance for farm direct purchasing and kitchen produce handling in a large district central kitchen foodservice model

Increased childhood obesity and interest in local food systems have led school districts to consider farm to school programs. Schools face many hurdles in implementing farm to school. This includes challenges

Author(s): Angela Tam

An action guide for institutional and environmental change related to sugar-sweetened beverages

Emergent public health efforts to promote healthy eating are increasingly directed at environmental and policy changes to curb consumption of sugar sweetened beverages (SSB), the largest source of added sugars

Author(s): Bridget Igoe

Teaching Traditional Diet and Environmental Justice to Urban Youth Participating in the Native Youth Enrichment Program’s Digital Storytelling Workshop

The mission at the University of Washington’s Indigenous Wellness Research Institute (IWRI) is to marshal community, tribal, academic, and governmental resources toward innovative, culture-centered

Author(s): Dara Carlson

Adding a Sodium-Reduction Component to the Energize Your Meetings Program

Energize Your Meetings (EYM) is a program created by the Washington State Department of Health to provide voluntary guidelines for caterers and meeting planning staff to provide healthy food options and to

Author(s): Jenni Ross

Hematological Testing Rates at Public Health Seattle

This project at Public Health Seattle-King County WIC Clinics included a review of current policies for screening children for iron deficiency and iron deficiency anemia (IDA). The hematological testing

Author(s): Yvette Fierce

Disaster Preparedness for Children with Special Nutrition Needs

Children with special health care needs (CSHCN) require health and related services of a type or amount beyond that required generally by children. They may have special nutrition needs and require specialized

Author(s): Russell Owen

Upgrading Access to Nutrition Education Materials for the Child Nutrition Program

Child Nutrition Programs (CNP) is the Washington State agency at Office of Superintendent of Public Instruction (OSPI) that administers and regulates the National School Lunch Program (NSLP) and six other

Author(s): Kara Breymeyer

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IGNOU DNHE Project (Nutrition and Health Education) Synopsis Report

DNHE is a abbreviation of DIPLOMA IN NUTRITION AND HEALTH EDUCATION. The Diploma Programme is an alternative package, which provides opportunities to the student to gain knowledge about nutrition and public health. It also allow the learners to develop skills in communicating nutrition and health-related information to the city. We offer IGNOU Nutrition and Health Education Project report and synopsis. The goal of the this dnhe course is to develop a knowledge of students in areas of nutrition and public health, This help in promoting the understanding about concepts and rules in communication and their application in nutrition and health education and most importantly it will develop skills for playing the role of nutrition/health tutors in the community.

Project work is a very important part of the DNHE(DNHE-4) programme. While working for the Ignou project report, the students will be able to get experience and will get the feeling of working as a nutrition and health educator in community setting. This will help in providing good insight into the problems and possible solutions in community work. This project will help the student to plan and carry out nutrition / health education campaigns and programmes in community settings. mail us for IGNOU Nutrition and Health Education Project.

DNHE Project & Synopsis Topics

• NUTRITIONAL STATUS OF PRESCHOOL (1-3 YEARS) CHILDREN
• NUTRITION KNOWLEDGE ATTITUDE AND PRACTICES AMONG STUDENTS OF DELHI
• EFFECTS OF CHILDCARE PRACTICES ON THE NUTRITIONAL STATUS OF THE INFANTS OF WORKING MOTHERS ATTENDING DAYCARE CENTRES
• KAP (KNOWLEDGE, ATTITUDE AND PRACTICE) AMONG NUTRITION AND NON- NUTRITION STUDENTS
• A STUDY TO ANALYZE THE PREVALANCE OF OBESITY AMONG PRESCHOOL CHILDREN STUDYING IN GOVERNMENT AND PRIVATE SCHOOLS
• TO STUDY OF THE FACTORS INFLUENCING THE CHOICE OF FAMILY PLANNING MEASURES AMONG COUPLES
• TO STUDY THE FACTORS ASSOCIATED WITH CHILD OBESITY AMONG PRESCHOOL CHILDREN (AGED 2 TO 5 YEARS)
• A STUDY TO ANALYZE THE RELATIONSHIP BETWEEN MALNUTRITION AND INFECTION
• MANAGEMENT OF INFECTIOUS DIARRHEA
• PREVENTING AND CONTROLLING MICRONUTRIENT DEFICIENCIES
• TRADITIONAL FOODS FOR PREGNANT & LACTATING WOMEN & THEIR NUTRITIONAL SIGNIFICANCE
• A STUDY ABOUT MANAGEMENT OF DIABETES MELLITUS

How to Get IGNOU DNHE Synopsis Project / Dissertation / Report

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Networking Nutrition Hubs for Better Health Outcomes

Date :  Tue, 08/06/2024    Broadcast: 03

Remark :  USDA efforts within its ASCEND for Better Health Initiative include the formation and networking of nutrition hubs to research how improved diets provide better health outcomes. Rod Bain reports. PARTICIPANTS: Rod Bain. USDA Chief Scientist Chavonda Jacobs-Young. USDA-Southern University Nutrition Hub Co-Director Joynetta Bell-Kelly

Duration :  00:02:57.162

Author :  RBAIN

MP3 :  Your browser does not support the audio element. AOC5DE005D6SLY3_5B458AD9A6AF456B8203F2E6A7B6476B.mp3

“We meet them where they are” — WVU Extension health instructor receives state adult education award

Jamie Carrier, nutrition outreach instructor with the West Virginia University Extension Family Nutrition Program , never knows who will walk into her Thursday class at Harrison County’s SPOKES program.  

Students come and go every week as part of the year-round career readiness program. But no matter who shows up, they receive the same warm welcome. 

“Everyone loves her because she has that compassionate, bubbly humor and can draw those students in,” said SPOKES educator Misty Richardson. “Even the ones that are reserved and hard to get to, within their first few encounters they’re ready for her to come back.” 

Richardson said Carrier’s classes have been life-changing for many SPOKES students. That’s why she and co-teacher Jill Oakes-Kincade nominated Carrier for the West Virginia Adult Education Association 's Collaborative Partner of the Year Award. Carrier will receive the award in September at the association’s fall conference, held at Stonewall Resort in Roanoke. 

SPOKES, which stands for Strategic Planning in Occupational Knowledge for Employment and Success, is a program of the West Virginia Department of Education and the state Department of Human Services. It helps get adults who receive public assistance, like SNAP, ready to re-enter the workforce. 

But SPOKES is about more than career readiness, Richardson said. It also helps students with life skills. That’s where Carrier — who has taught Eating Smart, Being Active classes at the Harrison County’s SPOKES program for four years — comes in. 

The Eating Smart, Being Active curriculum shows participants how to save money at the grocery store, shop for healthier foods, safely store and handle those foods and how to use those ingredients to prepare healthy, delicious and easy-to-prepare meals. Students receive hands-on experience and kitchen items, like measuring cups and vegetable peelers, they can take home. It’s all presented through easy-to-implement strategies that every family can use. 

“We meet them where they are,” Carrier said. 

She admits some students are initially hesitant to change their food and physical activity habits. 

“The way I look at it is, they’re just not ready. I don’t take it personally,” Carrier said. “I try to make it feel comfortable. It’s their class. I'm there for them.” 

But when students start to apply the lessons, it can be life-changing. Carrier remembers one participant, a mom of four, who came to class after receiving bad news from her doctor: her blood pressure and blood sugar level were dangerously high.  

“When she came in, she was really mad because this doctor told her she needed to change her diet,” she said. “Then, all of a sudden, it clicked.” 

The woman began to participate in class and make healthy meals. After learning about how much added sugar is in soft drinks, she cut them from her diet. She started getting more physical activity. 

“She bought an activity tracker and was getting 20,000 steps a day. And she told me ‘Now my eight-year-old wants to walk with me,’” Carrier said. 

After completing the class, the woman returned to her doctor and found all her numbers had improved. 

“She’s the poster child of what we do,” Carrier said.

Richardson said Carrier helped other students learn to budget their SNAP benefits. When Harrison County’s SPOKES program started offering participants food boxes, Carrier showed them how to take the ingredients they received and turn them into meals. 

“Jamie went above and beyond,” Richardson said. 

Carrier’s classes even inspired one participant to pursue a new career.  

“We had one student who learned from working with Jamie how much he liked to cook and enjoyed nutrition,” Richardson said.  

Following the class, the man received his food handlers’ card through SPOKES. 

“He went on and got a job as a cook at a local hospital and has been there over a year,” she said. “Jamie’s classes really helped lead him to a career with food service.” 

Gina Wood, EFNEP Coordinator with the WVU Extension Family Nutrition Program, says Carrier has been a valued member of the Family Nutrition Program team for many years. 

“Jamie intuitively understands how to connect with her participants by tailoring her classes to meet their family situations and lifestyles — she even makes it a point to keep in touch with her participants in between classes,” Wood said. “Her positive and outgoing personality resonates with her community partners and participants, and we are so proud of all she has accomplished.  Jamie puts a lot of time and energy into her classes, and this award is so well-deserved!” 

For her part, Carrier says it just comes naturally. 

“Whether you like it, whether you don’t, food is the universal subject you can connect with people on,” she said. 

WVU Extension Family Nutrition Program’s work is supported by the Expanded Food and Nutrition Education Program (EFNEP) from the USDA National Institute of Food and Agriculture.”  

zrh/07/25/24  

CONTACT:   

Zack Harold  

Multimedia Specialist  

WVU Extension Family Nutrition Program  

304.550.2186; [email protected]   

Call 1.855.WVU.NEWS for the latest West Virginia University news and information from WVUToday.  

Follow @ WVUToday  on Twitter.  

First published: Friday, August 09, 2024

Phosphorus and Your Diet

Last Updated: July 16, 2024

Medically reviewed by NKF Patient Education Team

Table of Contents

What is phosphorus, why is phosphorus important to you, what is a safe blood level of phosphorus, will dialysis help with phosphorus control, how can i control my phosphorus level, what medications are for phosphorus control.

Phosphorus is a mineral found in your bones. Along with calcium, phosphorus is needed to build strong healthy bones, as well as, keeping other parts of your body healthy.

Normal working kidneys can remove extra phosphorus in your blood. When you have chronic kidney disease (CKD), your kidneys cannot remove phosphorus very well. High phosphorus levels can cause damage to your body. Extra phosphorus causes body changes that pull calcium out of your bones, making them weak. High phosphorus and calcium levels also lead to dangerous calcium deposits in blood vessels, lungs, eyes, and heart. Over time this can lead to increased risk of heart attack, stroke or death. Phosphorus and calcium control are very important for your overall health.

A normal phosphorus level is 2.5 to 4.5 mg/dL. Ask your kidney doctor or dietitian what your last phosphorus level was and write it down to help keep track of it.

Yes. Dialysis can remove some phosphorus from your blood. It is important for you to understand how to limit build-up of phosphorus between your dialysis treatments.

You can keep you phosphorus level normal by understanding your diet and medications for phosphorus control. Phosphorus can be found in foods (organic phosphorus) and is naturally found in protein-rich foods such as meats, poultry, fish, nuts, beans and dairy products. Phosphorus found in animal foods is absorbed more easily than phosphorus found in plant foods.

Phosphorus that has been added to food in the form of an additive or preservative (inorganic phosphorus) is found in foods such as fast foods, ready to eat foods, canned and bottled drinks, enhanced meats, and most processed foods. Phosphorus from food additives is completely absorbed. Avoiding phosphorus additives can lower your intake of phosphorus. Phosphorus additives are found on the list of ingredients on the nutrition facts label. Look for “PHOS” to find phosphorus additives in the food.

Phosphorus additives found in foods include:

• Dicalcium phosphate
• Disodium phosphate
• Monosodium phosphate
• Phosphoric acid
• Sodium hexameta-phosphate
• Trisodium phosphate
• Sodium tripolyphosphate
• Tetrasodium pyrophosphate

Your kidney dietitian and doctor will help you with this. Below is a list of foods high in phosphorous and lower phosphorus alternatives to enjoy:

Looking for nutrition guidance?  Contact a CKD dietitian in your area.

Kidney Health

Looking for more info about kidney health.

Your kidney doctor may order a medicine called a phosphate binder for you to take with meals and snacks. This medicine will help control the amount of phosphorus your body absorbs from the foods you eat.

There are many different kinds of phosphate binders. Pills, chewable tablets, powders, and liquids are available. Some types also contain calcium, while others do not. You should only take the phosphate binder that is ordered by your doctor or dietitian.

Read more about   Phosphorus and Your CKD Diet .

Phosphorus Infographic

Acknowledgment: Reviewed by the Council on Renal Nutrition (04/2019)

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Organic Phosphorus vs. Inorganic Phosphorus: Empowering Adult Kidney Patients With Nutrition Education 

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Mu extension highlights education, innovation at award-winning soybean festival.

NORBORNE, Mo. – “Soy Much More for ’24!” rang true for this year’s Norborne Soybean Festival, Aug. 1-3 in Carroll County. For over 40 years, this festival has built civic pride, forged greater community bonds and celebrated the area’s number one industry – agriculture, said University of Missouri Extension engagement specialist Chelsea Corkins.

But in 2024, the Soybean Festival gained national recognition during Cenex’s Hometown Throwdown, a contest to find the best hometown festival in the country. Norborne Soybean Festival won the multiyear competition title of Best Fest and a $100,000 prize.

MU Extension in Carroll County has grown its presence at this festival the past three years, Corkins said. Each year, this cross-disciplinary team of educators and volunteers has found new ways to celebrate soybeans, the farmers who produce them and the livelihoods supported by the agriculture economy. This year, the group included MU Extension engagement specialists and field specialists, nutrition and youth associates, and local 4-H Teen Council volunteers, representing nutrition, agronomy, 4-H, livestock, human development and horticulture. Over 1,500 people, more than double the 679-person population of Norborne, engaged with MU Extension education.

During the festival, MU Extension hosted various youth activities, such as a soybean sensory bin, nutrition-themed tic-tac-toe and soybean cycle coloring sheets. Educational displays featured 4-H projects, a pesticide safety table and a genetics lockbox game. Soybean plant growth stages and nutrition presentations on sugary drinks attracted both adults and youths who also explored MU Extension’s print resources.

New this year were live cooking demonstrations hosted by MU Extension highlighting soybeans as ingredients. Roasted soybeans, provided through a Soy Chef Change-Maker Grant, aimed to educate attendees on the benefits of whole soy foods like edamame, soy milk and yogurt, tofu and tempeh. For one local family, the Beef and Veggie Stir Fry offered a healthy meal the entire family enjoyed. This recipe use edamame, the whole, light green soybean harvested before ripening.

The Norborne Soybean Festival also featured open-air market vendors, food trucks, Ag in the Classroom interactive displays, kids and teens events, a watermelon-eating contest, a fish fry and multiple musical performances.

With a proud claim of producing more soybeans per capita than anywhere else in the world, Norborne continues to showcase more than 150 years of history, tradition and agriculture through its annual Soybean Festival, Corkins said.

MU Extension team members for 2024 providing resources or educational displays included:

• Nutrition program associates Amy Albertson, Carla Wayland-White and Christina Todd.
• Nutrition and health specialist Sue Robison.
• 4-H youth program associate Alex Heussner.
• 4-H Teen Council members Neva Frasier and Nash Frasier.
• Horticulture specialists Kathi Mecham and Todd Higgins.
• Livestock specialist Heather Conrow.
• Human development specialist Jessica Trussell.
• Agronomy specialist Valerie Tate.
• MU Extension in Carroll County office manager Ryan Minnick.
• Assistant extension professor Sarah Wood.
• Extension engagement specialist Chelsea Corkins.
• Northwest regional director Stacey Steffens.

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Trump's Agenda47 on education: Abolish teacher tenure, universal school choice, patriotism

With former teacher Gov. Tim Walz rounding out the Democratic ticket, education could become a talking point in this election.

Republican Presidential candidate Donald Trump has laid out his education policy plans in Agenda47 . Separate from the oft-mentioned Project 2025 , Agenda47 covers Trump's official policy platform on issues including crime, health care and immigration. Agenda47 on education proposes 10 ideas for "great schools leading to great jobs" that range from curriculum requirements to preferential funding for schools with internship programs.

This election comes at a pivotal time for educators, says Jon Valant, director at the Brown Center on Education Policy at the Brookings Institution. Between the pandemic and the culture wars, teachers have had a rough few years and he says Trump's proposals are unlikely to alleviate the core of those issues.

"All of these are politics more than policy," Valant said in an interview. "My worry is distraction, these types of proposals... they're averting people's eyes from what we should actually be talking about."

The National Education Association , the largest teachers' union in the U.S., has thrown its support behind Vice President Kamala Harris and Walz. NEA President Becky Pringle said Trump's agenda is rooted in his time in office, appointing Betsy DeVos as Education secretary . Pringle said she hopes for an administration that will help teachers get more resources and respect to alleviate the teacher shortage.

"When I started teaching many years ago... I didn't really have a clue every decision that was made about my kids, my classroom, my colleagues, was made by someone who was elected or appointed to some position of power," Pringle said, explaining that they want more educators in public office. "We will have an educator in the White House."

Here are some of Trump's proposed education policies that impact teachers and school systems, as quoted in Agenda47:

Tim Walz career timeline: From high school teacher to Kamala Harris' vice-presidential pick

Give preference to schools that abolish teacher tenure

"To reward good teachers, President Trump will  implement  funding preferences and favorable treatment for states and school districts that abolish teacher tenure for grades K-12, adopt Merit Pay to reward good teachers and give parents the right to vote for the principals who direct their children’s education."

◾ How we got here: Valant called this proposal "an oldie but a goodie for conservative education reform," as it tends to be popular among conservatives. About a decade ago, several states sought to reform teacher tenure by extending the probationary period, but in recent years the push has been more muted as other education battles took the forefront.

◾ In today's context: Valant said union politics come into play here, as teachers unions want to protect tenure as a way to defend against unfounded firings. "This one is primarily the... direct shot at teachers unions," Valant said. He also said teacher recruitment and retention after the last few years is already under stress, and he worries taking away tenure could exacerbate that.

Universal school choice

"President Trump supports universal school choice so that parents can send their children to the public, private, or religious school that best suits their needs, their goals, and their values... President Trump commends Arizona, Arkansas, Florida, Iowa, Ohio, Oklahoma, Utah, and West Virginia for leading the American school choice revolution – and he looks forward to working with other states, as well as the U.S. Congress, to provide for universal school choice for every American family."

◾ How we got here: School choice can include a range of policies that give parents the ability to use public money for private school tuition or homeschooling. Valant said there was once bipartisan agreement on limited school choice policies that allowed for charter schools. But more expansive school choice policies, like providing vouchers that give money to parents for their kids to attend private school, dramatically expanded in the last few years. According to Education Week, proponents of school choice say it helps provide another option for kids in underperforming schools.

◾ In today's context: Many outcomes of expanding school choice policies have yet to be seen. But Valant said vouchers are often not enough to cover tuition costs for private schools, and as a result they mostly end up helping relatively wealthy families, many of whom already have kids in private school. He said it could also change the landscape of school enrollment if wealthy kids end up in private schools and low-income kids end up in public schools. "To me...it feels like incredible risk for the damage they may do to their public education systems."

Create a credentialing body to certify patriotic teachers

"President Trump will reinstate the  1776 Commission , which he originally created but was disbanded by Joe Biden on his first day in office, to ensure America’s children learn the truth about their country’s history and the timeless principles of liberty and equality... President Trump will  veto  any effort to weaponize or nationalize civics education. And he will create a credentialing body to certify teachers who embrace patriotic values and support the American Way of Life."

◾ How we got here: Trump created the 1776 Commission in November of 2020 as part of the backlash to the New York Times' 1619 Project, which examines the history of slavery in the U.S. That backlash also included conservatives passing "critical race theory" curriculum bans, as a key part of the erupting culture wars. The report the commission produced days before Trump left office excused America's history of slavery and undercut the legacy of the civil rights movement.

◾ In today's context: Political messaging on critical race theory and history curriculums seems to have waned in the last year. Valant said creating a new credentialing body would be politically driven, yet derails from traditional conservative values of stripping down government regulation.

Pringle also said this type of body would be politically driven, and this credentialing body could be made up of unqualified appointees.

"They don't know what our kids need, they haven't trained to be able to teach the diverse learning needs and the skills and meet kids where they are, let alone the preparation of educators," Pringle said. "So we know that anything he does has a political nature to it."

Contributing: Kayla Jimenez, Matthew Brown

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Frazier Family Coalition Nutrition Lunch and Learn

Frazier Family Coalition for Stroke Education and Prevention 1300 W Lehigh Ave Philadelphia, PA 19132

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Join Chef Frazier for a free, fun-filled culinary adventure while learning nutrition facts and tips. Also, take home a free box of fresh produce.

This week's topic is Stay Cool in the Sun with Refreshing Summer Beverages.

This FREE program is offered by the Frazier Family Coalition for Stroke Education and Prevention.

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Modi Targets Healthy India 2047 with Nutrition Campaign for Children

Prime minister narendra modi emphasized the need for a healthy india by 2047, highlighting the importance of child nutrition. he discussed substantial progress in infrastructure and announced 75,000 new medical seats in the next five years to prevent students from seeking medical education abroad..

Prime Minister Narendra Modi has set a vision for a healthy India by 2047, focusing extensively on child nutrition to achieve this goal.

Speaking on the 78th Independence Day from the Red Fort, Modi underlined significant progress in infrastructure, such as broadband connectivity, new schools, hospitals, and medical colleges in remote areas.

He further announced plans to add 75,000 medical seats in the next five years, addressing the exodus of students seeking medical education abroad.

(With inputs from agencies.)

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UAE Launches Urgent Initiative to Evacuate Injured Palestinians for Medical Care

Former tv presenter huw edwards pleads guilty in child indecency case, uae delivers critical medical aid to gaza amidst health crisis, major medical evacuation from gaza to uae: 85 patients receive specialized care, humanitarian aid event in madhya pradesh brings joy to underprivileged children.

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Carolina faculty trio win Fulbright awards

Scholars in nursing, Latin American studies, and exercise and nutrition will travel to Nepal, Spain and Finland.

Three UNC-Chapel Hill faculty members recently received awards from the U.S. Department of State and the Fulbright Foreign Scholarship Board to teach or conduct research abroad during the 2024-25 academic year.

Among the 800 U.S. scholars selected are Carolina’s Suja Davis, clinical associate professor at the School of Nursing; Oswaldo Estrada, professor in the College of Arts and Sciences’ Romance studies department; and Anthony Hackney, professor in the College’s exercise and sport science department and the Gillings School of Global Public Health’s nutrition department.

“Participation of Carolina faculty in Fulbright supports the global mindset of our campus and enhances the University’s global reputation,” said Giselle Corbie, senior vice provost for faculty affairs. “I am proud of these faculty who will maintain their international connections for years and bring global knowledge and perspectives to their research and teaching.”

Carolina has a long history with the  Fulbright Program . This year, UNC-Chapel Hill was honored as a Top Producing Institution for Fulbright U.S. students for the 14th time for sending over 20 students and recent alumni abroad on Fulbright scholarships for graduate studies, research or teaching.

Suja Davis 

An educator and a health care professional, Davis will be hosted by the Kathmandu University School of Medical Sciences in Nepal. There she will teach adult health nursing and research courses, conduct workshops and seminars for the faculty and promote faculty scholarship. She will lecture, lead seminars and conduct research to incorporate educational innovations into the nursing curricula.

“The Fulbright Scholar Award is the most widely recognized, prestigious and respected international exchange program in the world,” Davis said. “I aim to build a global network of contacts, which can lead to collaborations and partnerships that benefit Carolina’s SON.”

Oswaldo Estrada 

Estrada is a professor of Spanish and Latin American studies and director of the Faculty Fellows Program at the Institute for the Arts and Humanities. In Spain, he will do archival research as part of the Literature, Image and Cultural History research group in the Institute of Language, Literature and Anthropology.

Estrada’s work will focus on Sor Juana Inés de la Cruz (1648-1695), a poet from colonial Mexico. Estrada is writing a book about her carols, religious poems and her prologues and dedications to explore how the poet-nun of the Baroque era articulated a feminist discourse that attracts a wide range of readers today.

“My interdisciplinary reading reflects the true nature of the poet who contests calcified differences between male and female,” Estrada said. “I would love to offer undergraduate and graduate courses on Sor Juana’s feminism, in English and Spanish, to serve our students interested in gender studies, feminism and queer studies.”

Anthony Hackney 

Hackney will complete the second year of his Fulbright fellowship at the University of Eastern Finland as the Fulbright-Saastamoinen Distinguished Chair in Health Sciences. Through the Physical Activity and Nutrition in Children study, he researches how chronic engagement in physical activity, like sports, may affect the health and physical performance capacities of young girls transitioning to women.

This is Hackney’s fourth Fulbright scholar award. He also serves as the University’s Fulbright faculty liaison in the Center for Faculty Excellence and advises Carolina faculty on developing competitive Fulbright applications.

“If I had to name one thing that has profoundly helped to shape me into the person I am today, it would be the Fulbright program,” Hackney said. “It has made me a better professor in the classroom and the laboratory — a better all-around person — and enriched my life and that of my family. It has been and is a ‘win-win’ experience.”

Read more about the Fulbright scholars.

“We should be committed to being, head and shoulders above, the best public university in the U.S.,” he said.

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UNC School of Medicine focused ultrasound research allowed patients to play guitar and golf again.

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Jean Davison of the School of Nursing and Robert Dodge of the School of Medicine are members of 2024 class.

Livestream the 2024 New Student Convocation

Erin Matson, Carolina’s field hockey coach, will deliver the keynote address Aug. 18 at the Dean E. Smith Center.

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