Brown J L, Adams P A, Kaltreider D L, Sims L S
Institute for Policy Research and Evaluation, Pennsylvania State University, University Park 16802.
J Am Diet Assoc. 1990 Jan;90(1):59-64.
We surveyed 218 county extension agents, 75 state extension specialists, 163 public health nutritionists, and 87 public health administrators in 16 states to compare the nutrition program characteristics of extension personnel with public health personnel. Public health personnel were most strongly influenced by funding regulations--more than 80% of public health nutritionists cited infant/preschool nutrition and nutrition for pregnant/lactating women as program topics. About half of the extension agents listed food preservation and preparation as the dominant topics provided. Public health personnel most frequently designed programs for pregnant and lactating women and low-income clientele; 91% of the nutritionists ranked one-to-one counseling as one of their three most important delivery methods. Extension personnel designed programs more often for homemakers/adults and youth and ranked a combination of group and media delivery methods as most important. Public health personnel use anthropometric measures and food intake records to evaluate their programs; extension personnel use written questionnaires and program records. More than 50% of the nutritionists ranked improving the health of their clients as one of the three most important impacts of their programs; more than 50% of the extension agents ranked increasing knowledge and improving skills as their most important impacts.
我们调查了16个州的218名县推广人员、75名州推广专家、163名公共卫生营养师和87名公共卫生管理人员，以比较推广人员与公共卫生人员的营养项目特征。公共卫生人员受资金规定的影响最大——超过80%的公共卫生营养师将婴幼儿/学龄前儿童营养以及孕妇/哺乳期妇女营养列为项目主题。约一半的推广人员将食品保存和制备列为提供的主要主题。公共卫生人员最常为孕妇、哺乳期妇女和低收入人群设计项目；91%的营养师将一对一咨询列为其三种最重要的传播方式之一。推广人员更多地为家庭主妇/成年人和青少年设计项目，并将小组和媒体传播方式的组合列为最重要的方式。公共卫生人员使用人体测量指标和食物摄入记录来评估他们的项目；推广人员使用书面问卷和项目记录。超过50%的营养师将改善服务对象的健康列为其项目的三大最重要影响之一；超过50%的推广人员将增加知识和提高技能列为其最重要的影响。
