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CHAPTER 25 The Nutrition Profession in Africa: Meeting Current and Future Challenges

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Community Nutrition for Developing Countries
This chapter is in the book Community Nutrition for Developing Countries
449CHAPTER 25The Nutrition Profession in AfricaMeeting Current and Future ChallengesTola Atinmo and Oyediran OyewoleOutline• Situation with regard to the training and number of nutrition professionals in Africa• Strategies to increase the number of well-trained nutrition professionals in Africa• Difference between dietitians and other nutrition professionalsObjectivesAt the completion of this chapter you should be able to:• Describe the general situation in Africa with respect to the training and number of nutrition professionals• Suggest ways to increase the numbers of well-trained nutrition professionals in Africa through undergraduate education, advanced training, and research training• Explain the difference between dietitians and other nutrition professionals
© 2016 Athabasca University Press

449CHAPTER 25The Nutrition Profession in AfricaMeeting Current and Future ChallengesTola Atinmo and Oyediran OyewoleOutline• Situation with regard to the training and number of nutrition professionals in Africa• Strategies to increase the number of well-trained nutrition professionals in Africa• Difference between dietitians and other nutrition professionalsObjectivesAt the completion of this chapter you should be able to:• Describe the general situation in Africa with respect to the training and number of nutrition professionals• Suggest ways to increase the numbers of well-trained nutrition professionals in Africa through undergraduate education, advanced training, and research training• Explain the difference between dietitians and other nutrition professionals
© 2016 Athabasca University Press

Chapters in this book

  1. Frontmatter i
  2. CONTENTS vii
  3. FOREWORD x
  4. PREFACE xii
  5. INTRODUCTION xiii
  6. PART 1 The Food and Nutrition Situation in Developing Countries
  7. CHAPTER 1 A Human Rights-Based Approach to Community and Public Nutrition: Theoretical Underpinnings and Evolving Experiences 1
  8. CHAPTER 2 Food Security, Dietary Diversity, and Biodiversity: Food and Nutrition Security in Developing Countries 22
  9. CHAPTER 3 Food Cultures 47
  10. CHAPTER 4 The Nutrition Transition in Developing Countries 54
  11. PART 2 Lifecycle Nutrition
  12. CHAPTER 5 Nutrition During the First Thousand Days of Life: Part I: Pregnancy and Lactation 65
  13. CHAPTER 6 Nutrition During the First Thousand Days of Life: Part II: Infant Feeding and Development 83
  14. CHAPTER 7 Nutrition for School-age Children: Assessment, Analysis, and Action 104
  15. CHAPTER 8 Nutrient Requirements and Factors Affecting Nutritional Status in Older Adults 129
  16. PART 3 The Role of Nutrition in the Prevention and Treatment of Disease
  17. CHAPTER 9 Nutritional Management of Multiple Nutrient Deficiencies 155
  18. CHAPTER 10 Nutritional Management of HIV/AIDS, TB, and Other Infectious Diseases 177
  19. CHAPTER 11 Nutritional Management of Diarrhoea 206
  20. CHAPTER 12 Nutritional Management of Chronic Diseases 224
  21. CHAPTER 13 Nutrition and Chronic Disease: Looking at the Big Picture 250
  22. PART 4 From Food Guides to Nutrition Education 274
  23. CHAPTER 14 Dietary Recommendations, Food Guides, and Food Labels 275
  24. CHAPTER 15 Nutrition Education 285
  25. PART 5 Key Components of Community-Based Nutrition Programmes 310
  26. CHAPTER 16 Planning of Nutrition Programmes: An Outline 311
  27. CHAPTER 17 Achieving Success in Community-based Nutrition Programmes 321
  28. CHAPTER 18 The Evaluation of Community-Based Nutrition Programmes 332
  29. PART 6 Population Nutrition and the Role of Government
  30. CHAPTER 19 Barriers to Progress Towards a Healthier Diet: The Need for Government Action 349
  31. CHAPTER 20 The Development of Government Policies on Food and Nutrition 362
  32. PART 7 Assessing Nutrition Status
  33. CHAPTER 21 Nutrition Surveillance 375
  34. CHAPTER 22 Assessing Nutritional Status: Dietary Intake, Anthropometry, Clinical Signs and Symptoms, and Laboratory Tests 390
  35. PART 8 Food Services and Food Safety
  36. CHAPTER 23 Providing Meals in Institutional Settings 409
  37. CHAPTER 24 Food Quality and Food Safety 430
  38. PART 9 A Broader Perspective
  39. CHAPTER 25 The Nutrition Profession in Africa: Meeting Current and Future Challenges 449
  40. CHAPTER 26 The Problem of Misleading and Unscientific Information Regarding Nutrition 457
  41. CHAPTER 27 Nutrition Challenges of a Changing World 467
  42. APPENDIXES
  43. Appendix I Sources of Reliable Information on Nutrition 485
  44. Appendix II Aids to Calculations 487
  45. Appendix II Aids to Calculations 489
  46. Contributors 490
Readers are also interested in:
https://doi.org/10.15215/aupress/9781927356111.030

Chapters in this book

  1. Frontmatter i
  2. CONTENTS vii
  3. FOREWORD x
  4. PREFACE xii
  5. INTRODUCTION xiii
  6. PART 1 The Food and Nutrition Situation in Developing Countries
  7. CHAPTER 1 A Human Rights-Based Approach to Community and Public Nutrition: Theoretical Underpinnings and Evolving Experiences 1
  8. CHAPTER 2 Food Security, Dietary Diversity, and Biodiversity: Food and Nutrition Security in Developing Countries 22
  9. CHAPTER 3 Food Cultures 47
  10. CHAPTER 4 The Nutrition Transition in Developing Countries 54
  11. PART 2 Lifecycle Nutrition
  12. CHAPTER 5 Nutrition During the First Thousand Days of Life: Part I: Pregnancy and Lactation 65
  13. CHAPTER 6 Nutrition During the First Thousand Days of Life: Part II: Infant Feeding and Development 83
  14. CHAPTER 7 Nutrition for School-age Children: Assessment, Analysis, and Action 104
  15. CHAPTER 8 Nutrient Requirements and Factors Affecting Nutritional Status in Older Adults 129
  16. PART 3 The Role of Nutrition in the Prevention and Treatment of Disease
  17. CHAPTER 9 Nutritional Management of Multiple Nutrient Deficiencies 155
  18. CHAPTER 10 Nutritional Management of HIV/AIDS, TB, and Other Infectious Diseases 177
  19. CHAPTER 11 Nutritional Management of Diarrhoea 206
  20. CHAPTER 12 Nutritional Management of Chronic Diseases 224
  21. CHAPTER 13 Nutrition and Chronic Disease: Looking at the Big Picture 250
  22. PART 4 From Food Guides to Nutrition Education 274
  23. CHAPTER 14 Dietary Recommendations, Food Guides, and Food Labels 275
  24. CHAPTER 15 Nutrition Education 285
  25. PART 5 Key Components of Community-Based Nutrition Programmes 310
  26. CHAPTER 16 Planning of Nutrition Programmes: An Outline 311
  27. CHAPTER 17 Achieving Success in Community-based Nutrition Programmes 321
  28. CHAPTER 18 The Evaluation of Community-Based Nutrition Programmes 332
  29. PART 6 Population Nutrition and the Role of Government
  30. CHAPTER 19 Barriers to Progress Towards a Healthier Diet: The Need for Government Action 349
  31. CHAPTER 20 The Development of Government Policies on Food and Nutrition 362
  32. PART 7 Assessing Nutrition Status
  33. CHAPTER 21 Nutrition Surveillance 375
  34. CHAPTER 22 Assessing Nutritional Status: Dietary Intake, Anthropometry, Clinical Signs and Symptoms, and Laboratory Tests 390
  35. PART 8 Food Services and Food Safety
  36. CHAPTER 23 Providing Meals in Institutional Settings 409
  37. CHAPTER 24 Food Quality and Food Safety 430
  38. PART 9 A Broader Perspective
  39. CHAPTER 25 The Nutrition Profession in Africa: Meeting Current and Future Challenges 449
  40. CHAPTER 26 The Problem of Misleading and Unscientific Information Regarding Nutrition 457
  41. CHAPTER 27 Nutrition Challenges of a Changing World 467
  42. APPENDIXES
  43. Appendix I Sources of Reliable Information on Nutrition 485
  44. Appendix II Aids to Calculations 487
  45. Appendix II Aids to Calculations 489
  46. Contributors 490
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