5105.0 Nutrition and Chronic Disease: Identifying the Challenges and Developing Solutions

Wednesday, October 29, 2008: 10:30 AM
Access to fresh fruits and vegetables and other foods that contribute to good health, accurate perception of personal eating behavior, and consistent messages in schools, faith based settings, and health care delivery settings are all needed to address chronic disease prevention in our communities. This session will present an array of projects that address these issues and settings, and will describe the challenges, as well as successes seen in each.
Session Objectives: 1. Describe ways to increase the availability of healthy food choices in communities. 2. Discuss the challenges to overcome in helping individuals make more healthful food choices. 3. List the professionals who could be trained to support improved food choices by community groups.
Susan R. Kayman, DrPH, RD

10:30 AM
Food environment on the Navajo Nation: Availability of healthy foods by food source
Muge Qi, MHS, Joel Gittelsohn, PhD, Marla Pardilla, MPH MSW, Kevin D. Frick, PhD, Sangita Sharma, PhD, Elverna M. Bennett, BA, Jean Ann Anliker, PHD and Allan Steckler, DrPH
11:30 AM

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Public Health Education and Health Promotion, Public Health Nursing, Socialist Caucus

CE Credits: CME, Health Education (CHES), Nursing

See more of: Food and Nutrition