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Nutrition in the community : the art of delivering services / Reva T. Frankle, Anita L. Owen.

By: Contributor(s): Publication details: St. Louis: Mosby, c1993.Edition: 3rd editionDescription: vii, 567 p. : ill., map ; 25 cmISBN:
  • 0801666376
Subject(s): NLM classification:
  • QU 145 F831n 1993
Contents:
Contents Part I: Forging the future: Identification of problems 1. The changing environment: Nutrition issues 2. Population groups with special needs 3. Perspectives on food processing and technology: Defining terminology for the Dietitian and nutritionist and consumer 4. The social marketing plan: A campaign approach to communication with consumers Part II: Delivering quality nutrition services 5. Working effectively in cross-cultural and multicultural settings 6. Maternal nutrition 7. Infants, children and adolescents 8. Nutrition in the adult years 9. The elderly Part III: Developing effective community nutrition strategies 10. Managing change with nutrition education 11. Working with industry: alliances, coalitions, and partnerships for dietitians and nutritionists 12. Public policy and legislation Part IV: Managing community nutrition services 13. Managing successfully 14. Planning and decision making 15. Nutrition assessment 16. Organizing nutrition services 17. Leading to achieve goals 18. Controlling nutrition services for productivity Appendices
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access Book Open Access Health Sciences Library QU 145 F831n 1993 (Browse shelf(Opens below)) 1 Available MBAL22020109

Includes bibliographical references and index.

Contents

Part I: Forging the future: Identification of problems
1. The changing environment: Nutrition issues
2. Population groups with special needs
3. Perspectives on food processing and technology: Defining terminology for the Dietitian and nutritionist and consumer
4. The social marketing plan: A campaign approach to communication with consumers

Part II: Delivering quality nutrition services
5. Working effectively in cross-cultural and multicultural settings
6. Maternal nutrition
7. Infants, children and adolescents
8. Nutrition in the adult years
9. The elderly

Part III: Developing effective community nutrition strategies
10. Managing change with nutrition education
11. Working with industry: alliances, coalitions, and partnerships for dietitians and nutritionists
12. Public policy and legislation

Part IV: Managing community nutrition services
13. Managing successfully
14. Planning and decision making
15. Nutrition assessment
16. Organizing nutrition services
17. Leading to achieve goals
18. Controlling nutrition services for productivity
Appendices

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