Aranceta J
Community Nutrition Unit, Department of Public Health, Bilbao, Spain.
Eur J Clin Nutr. 2003 Sep;57 Suppl 1:S79-81. doi: 10.1038/sj.ejcn.1601823.
Scientific evidence has placed community nutrition among the front line strategies in health promotion. Traditional food habits have progressively changed in the last few decades. The combination of changes in food patterns and sedentary lifestyles have contributed to a significant increase in the prevalence of overweight and obesity. Efforts in community nutrition should now focus on three key aspects: nutrition education in schools and in the community, food safety and enhanced culinary skills in all age groups. School meals and other catering services provided at work or community sites should be consistent with the educational message. Catering services should ensure adequate nutritional supply, foster healthy eating practices and encourage participation in gastronomic culture and social learning. Food safety includes the procurement of a safe adequate food supply in sufficient amounts to cover the nutritional requirements of all individuals. It has become a priority for Public Health. Social changes along new scientific developments will introduce new demands into community nutrition and request a more important role for individually tailored advise. In order to face these challenges, community nutrition professionals need to be highly qualified and skilled.
科学证据已将社区营养置于健康促进的前沿策略之中。在过去几十年里，传统饮食习惯逐渐发生了变化。食物模式的改变与久坐不动的生活方式相结合，导致超重和肥胖的患病率显著上升。现在，社区营养工作应聚焦于三个关键方面：学校和社区的营养教育、食品安全以及提高各年龄段人群的烹饪技能。学校膳食以及在工作场所或社区场所提供的其他餐饮服务应与教育信息保持一致。餐饮服务应确保充足的营养供应，培养健康的饮食习惯，并鼓励人们参与美食文化和社会学习。食品安全包括采购足够数量的安全、充足的食物供应，以满足所有人的营养需求。这已成为公共卫生的一项优先事项。随着新的科学发展而出现的社会变革将给社区营养带来新的需求，并要求为个性化建议发挥更重要的作用。为了应对这些挑战，社区营养专业人员需要具备高素质和高技能。
