Nutrition services in State and local public health agencies. Special supplement: revision of the 1955 guide by the Nutrition Services Project Committee.
The contribution of nutrition in preventing disease, prolonging life, and promoting health through organized community effort is well recognized. While many gains have been made in public health nutrition, it is clear that the American population continues to exhibit nutrition problems. Rene Dubos has said that no community will find it possible to deal simultaneously with all of the health problems inherited from the past and with those brought about by modernization and change. The challenge lies in determining priorities and making difficult choices in the face of shifting responsibilities among levels of government, reduced resources, and increased competition. The purpose of this guide is to help public health officials appreciate the important role nutrition services play in meeting the health needs of their communities. The recommendations for nutrition programs are sensitive to the social, economic, and political forces that are shaping the future of public health. How well public health officials meet the challenge of providing nutrition services in their communities will be a significant factor influencing the health status of the American population in the 1980s and beyond.
D003362:Cost-Benefit Analysis; D003695:Delivery of Health Care; D005380:Financing, Government; D006308:Health Systems Plans; D006801:Humans; D008370:Manuals as Topic; D052756:Nutritional Sciences / Q000193:education*; D011314:Preventive Health Services; D013221:State Health Plans; D013664:Teaching Materials; D014481:United States