STANDARD COMPETENCIES

 

 1. Identify a community with a nutritional or nutritional/oral issue and conduct a needs assessment.

 2. Analyze and evaluate public policy as it relates to community nutrition issues.

 3. Compare programs and services that provide food and nutritional services to the community.

 4. Choose appropriate technology, resources, websites and research sites to obtain nutrition and oral health data.

 5. Discuss the importance of cultural competency in community nutrition.

 6. Develop a community nutritional program emphasizing oral health which contains the following components: assessment,

        goals, interventions, budget, funding sources, and evaluation.

 7. Analyze the impact of public health nutrition initiatives on oral health.

 8. Identify existing community programs, organizations, or partnerships that can be used for the development of oral health

        nutrition programs.

 9. Assess contributing factors that influence nutrition and oral health within a community.

 10. Compare and contrast various behavior change theories and strategies.

 

 TOPICAL OUTLINE

 

 I. Opportunities in Community Nutrition

      a. The Concept of Community

              i. What opportunities exist

             ii. Public health and community interventions

            iii. Healthy People intiative

      b. Community versus Public Health Nutrition

      c. Social and Economic Trends for Community Nutrition

 II. Understanding and Achieving Behavioral Change

      a. Health models

      b. Current research on consumer behavior

 III. Community Needs Assessment

      a. Assessing community resources

              i. Identify a population and define a general nutrition problem

             ii. Determine assessment parameters

            iii. Data collection

            iv. Analysis and interpretation of data

             v. Communication of assessment findings

      b. Overcoming data collection issues

 IV. Program Planning

      a. Review the results of the Community Needs Assessment

      b. Define program goals and objectives

      c. Develop a program plan

      d. Develop a management system

      e. Identify funding sources

      f.        Program implementation

      g. Evaluation of program elements and effectiveness

 V. A National Nutrition Agenda for the Public’s Health

      a. National nutrition policy in the US

              i. National nutrition monitoring

             ii. Nutrient intake standards

      b. National survey results

              i. How well do we eat?

             ii. National agenda for improving nutrition and health

            iii. Dietary guidance systems

            iv. Understanding the nutrition gap

             v. Implementing recommendations

            vi. Practical approach: from guidelines to groceries

 VI. Public Health Policy and Health Care Systems

      a. Food assistance programs

              i. Historical background

             ii. Welfare

            iii. Federal domestic nutrition assistance programs

            iv. Food resource safety net

      b. Food insecurity

              i. Etiology of food insecurity in the US

             ii. Who are the food-insecure in the US

      c. An Overview of the Health Care Industry

              i. Private insurance

             ii. Government/Public insurance

            iii. The Uninsured

      d. Demographic Trends in Health Care

      e. Health Care Reform in the US

 VII. Nutrition Issues, Assessment, Services and Programs in Special Populations

      a. Obesity and overweight

      b. Mothers and infants

      c. Children and adolescents

      d. Healthy aging

      e. Geriatrics

      f. HIV/AIDS

 VIII. Nutrition and Oral Health

 IX. Gaining Cultural Competence in Community Nutrition

      a. Terms related to cultural competence

      b. Need for cultural competence

      c. Cultural competence models

      d. Communication styles

      e. Creating an open dialogue

      f. Working with interpreters

      g. Culturally appropriate intervention strategies

 X. Principles of Nutrition Education

      a. Applying educational principles to program design

      b. Designing nutrition and health messages

 XI. Marketing Nutrition and Health Promotion

      a. Introduction to marketing and marketing plan development

      b. Social marketing campaigns at the community level

      c. Targeting marketing campaigns for specific demographics

 XII. Managing Community Nutrition Programs

      a. Four functions of management

              i. Planning

             ii. Organizing

            iii. Leading

            iv. Controlling

      b. Time management skills

 XIII. Building Grantsmanship Skills

      a. The Foundation of the Grant

              i. Idea and goal development

             ii. Identification of funding sources and collaborators

      b. The Proposal

              i. Proposal components

             ii. Budget

            iii. Assembly of the final grant

            iv. Grant proposal review