title: Economics, management, and public health nutrition.
abstract: Research has shown that including a nutritional functional area in comprehensive health care delivery can reduce the total cost per registrant. The savings occur when nutritionists substitute for more costly medical personnel in a team-care setting. Further research has demonstrated that the cost of nutritional care is related to the performance of nutritional staff, i.e., productivity, which may be improved as much as 25 to 70% through simple managerial techniques. The implications for nutritional planning and operations are discussed. Nevertheless, the greatest potential for improving nutritional health rests with the patient himself. Thus, the future orientation in public health nutrition must be directed toward the problems of shifting the major part of the responsibility from the provider to the patient, with accompanying competence in self-care and health maintenance. A promising approach to the idea of greater patient responsibility and autonomy is the so-called Vinland Center concept. Originally developed in Norway, a center incorporating the principles is now being planned in Minnesota and is expected to begin operation in 1979. Funds for the planning effort were given to the U.S. as a Bicentennial gift from Norway. The concept is explained.
mesh_terms: D003362:Cost-Benefit Analysis; D003695:Delivery of Health Care; D004046:Dietetics; D006801:Humans; D008910:Minnesota; D009747:Nutritional Physiological Phenomena; D009934:Organization and Administration; D010348:Patient Care Team; D010353:Patient Education as Topic; D011634:Public Health; D011787:Quality of Health Care; D012040:Regional Health Planning