Community Nutrition Services
Dr; Bassam Abdel
Hakam Ayoub
Lecturer of
Role public health nutritionists
Provide direct clinical services (eg, screening, assessment,
nutrition counseling, monitoring);
Population-based research
Development and implementation of nutrition services and
policies that focus on disease prevention and health promotion
Provision of technical assistance to a range of providers and
consumers
Role public health nutritionists
Protection of the environment, housing, food, water, and
workplaces
Public information, education, and community mobilization
Quality assurance
Training and education
Leadership, planning, policy development, and administration
Targeted outreach and linkage to personal services
Promotion of nutrition health of children and their families
These services are designed to meet the preventive,
therapeutic, and rehabilitative health care needs of all
segments of the population
Federal government agencies
Ministry of health
Ministry of Education
Local health agencies, such as city and county health departments
community health centers
Hospitals
Ambulatory outpatient clinics
Nutritionists and dietitians in public and private practice
Voluntary health agencies
This is the first step in identifying subjects who may be at
nutritional risk or potentially at risk, and who may benefit from
appropriate nutritional intervention.
It is a rapid, simple and general procedure used by nursing,
medical, or other staff
Follow up of body weight , length and mid-arm circumference of
infants in basic health care units
Regular screening campaigns in schools ( weight- length- BMI –
waist circumference)
Screening laboratory tests (eg; CBC )
Classes on specific
aspects of nutrition
Seminars and workshops
TV & Radio Publications & educational materials
Feeding during pregnancy
Breast feeding
Weaning
Healthy diet for children
Diet for specific chronic diseases
Nutrition education‘s main goal is to make people aware of
what constitutes a healthy diet and ways to improve their diets
and their lifestyles.
This can be done through different channels, although in
general this occurs within schools targeting young children,
since food habits in early stages of life are said to determine
practices and preferences in adulthood.
Nutrition professionals
Who must have in-depth knowledge about :
1. Role of food and nutrition in the prevention, treatment, and
progression of acute and chronic disease
2. How disease and treatment affect food and nutrition needs
3. Nutrient composition and preparation of food
4. Feeding modalities
5. The socioeconomic, psychological, and educational factors that
affect the food and nutrition behavior of people across the
lifespan.
Nutrition professionals
Must have skills to
1. Translate scientific information into laymen’s terms
2. Assist individuals in gaining knowledge, self-understanding, and
improved decision making and behavior change skills
Food composition
Healthy diet
Body requirements of nutrients
Proper methods of food preparation
Food preservation
Relation between food and health
Feeding behaviors
Malnutrition (undernutrition – Obesity)
Family
School children
Primary health care staff
Physicians
1. Provision of nutritious food for people with low income
2. Insurance of healthy nutrition for infants and school children
3. Insurance of nutrition for the infants and children with metabolic
diseases
Food Subsidies
Voluntary agencies
School meal
More fruits and vegetables
Whole grains: At least half of the grains offered with school
meals must be whole grain-rich
Calorie limits
Meals cannot contain added trans-fat and no more than 10
percent of calories can come from saturated fat.
Low-fat and fat-free milk: Every school meal offers one cup of fat-
free milk.
Provision of infant formulas in
basic health care units
Provision of special infant formulas
