NUTRITION EDUCATION AND COUNSELING

1. Nutrition Education
&
counselling
By
Oturen Moses
Reg. Nutritionist and Dietitian,
Health Medical Tutor

2. Learning objectives
By the end of this lesson learner should able to :
 Define nutrition education
 Define nutrition counseling
 Explain the Concept of counseling and guidance in nutrition
 Importance of nutrition education and counseling in
promoting healthy lifestyles
 Discuss the role of nutrition education and counseling in
solving malnutrition problems

3. Students expectations

4. What is Nutrition?
It is the science of foods, the nutrients, and other
substances therein, their action, interaction, and
balance in relationship to health and disease.
What is Education?
Education is the process of bringing desirable
change in the behavior of human beings. The
behavioral changes must be directed towards a
desirable end.

5. Nutrition Education
Educating for better nutrition and thus bringing
the desirable positive changes in knowledge, attitude
and practice in order to enhance the nutritional status of
the individual and community as a whole.

6. Nutrition counseling
Nutrition counseling is a two-way interaction through which a client
and a trained counselor interpret the results of nutrition assessment,
identify individual nutrition needs and goals, discuss ways to meet those
goals, and agree on next steps. Nutrition counseling aims to help clients
understand important information about their health and focuses on
practical actions to address nutrition needs, as well as the benefits of
behavior change. Nutrition counselors may be nurses or other facility-
based providers or community health workers or volunteers.

7. Importance of nutrition Education
 An important part of the nutrition gap is the information gap.
Although poor economic condition does stand in the way of
improved nutrition, but, ignorance regarding nutrients needed
by the body and cheap foods which can provide them and better
utilization of the resources, are also partly responsible.

8. The importance of nutrition education as a means
for improving nutrition of the community in the
developing countries has increased rapidly during
the recent past.
Lack of awareness about the dietary requirements
and nutritive value of different food is the main
cause for prevailing malnutrition among school
children, pregnant women, lactating mother and
other vulnerable sections of the community.
Whether food supplies are scarce or abundant, it
is essential that people know how best to use
their resources to access a variety of safe and
good quality foods; to ensure nutritional
wellbeing.

9. The mutually reinforcing relationship between nutrition, health
and education is shown in Figure Good nutrition is the basis for
good health, and both help in making education effective; good
education.

10. Aims of Nutrition Education
Increase Awareness
Raising public awareness about nutrition and healthy eating is
crucial for fostering a culture that prioritizes health. This involves
educating the community about the benefits of nutritious foods
and the risks associated with poor dietary choices. Campaigns can
use various media, including social media, community workshops,
and school programs, to disseminate information and engage
diverse audiences.
Promote Healthy Eating Habits
Encouraging individuals to adopt balanced diets is essential for long-
term health. This includes teaching portion control, which helps
prevent overeating, and food preparation skills, enabling people to
cook healthy meals at home. Workshops, cooking classes, and nutrition
workshops can help individuals learn how to choose nutritious
ingredients and prepare meals that meet dietary guidelines.

11. Aims of Nutrition Education
Improve Nutritional Status
Addressing malnutrition, particularly in vulnerable populations like
children and pregnant women, is vital for ensuring overall health and
development. This can involve implementing programs that provide
access to nutrient-rich foods, as well as educating families about the
importance of a balanced diet. Targeted interventions can help reduce
deficiencies and improve health outcomes in these at-risk groups.
Prevent Diet-Related Diseases
The link between nutrition and chronic diseases such as obesity and diabetes
is well established. Preventive measures can significantly reduce the
incidence of these conditions by promoting healthy eating patterns and
physical activity. Public health initiatives can focus on reducing the
consumption of processed foods high in sugars and unhealthy fats while
encouraging the intake of fruits, vegetables, and whole grains.

12. Aims of Nutrition Education
Enhance Food Security
Food security ensures that individuals and communities can access
and utilize food resources effectively. This involves not only
providing food but also creating systems that support sustainable
food practices, such as community gardens and local food markets.
Education about budgeting for groceries and meal planning can
further empower individuals to make healthier food choices on a
budget.
Empower Individuals
Empowering individuals with knowledge and skills is essential for
making informed food choices. Nutrition education programs can
cover topics such as reading food labels, understanding dietary
guidelines, and planning nutritious meals. Building confidence in
these areas helps individuals take charge of their health and make
choices that benefit their well-being.

13. Aims of Nutrition Education
Support Lifelong Healthy Eating
Fostering positive attitudes toward food and nutrition is crucial
for maintaining healthy eating habits throughout life. This
involves instilling a love for nutritious foods from a young age and
teaching the importance of moderation and variety. Campaigns
can highlight the joy of cooking and sharing meals, making
healthy eating an enjoyable and integral part of life.
Address Specific Needs
Tailoring nutrition education to meet the unique needs of
different age groups, communities, and cultural contexts ensures
that messages resonate and are effective. This might involve
creating specific programs for children, adolescents, seniors, or
diverse cultural groups. Understanding cultural food practices and
preferences can help design interventions that are respectful and
relevant, promoting inclusivity in nutrition education.

14. Role of nutrition education
 Promoting Healthy Eating Habits
Nutrition education helps individuals understand the different food
groups, essential nutrients, and the impact of food choices on their
health. This knowledge enables them to make informed decisions about
their diet and develop lifelong healthy eating habits.
 Preventing Diet-Related Diseases
By educating people about the link between diet and health, nutrition
education can help prevent or manage conditions like obesity, heart
disease, diabetes, and certain types of cancer.
 Improving Dietary Diversity
Nutrition education can encourage the consumption of a wide variety of
foods, ensuring adequate intake of essential nutrients.

15. Role of nutrition education
 Enhancing Food Security
In low-income populations, nutrition education can help individuals
maximize their limited resources by focusing on cost-effective, nutrient-
dense foods.
 Empowering Communities
Nutrition education initiatives can empower individuals to take control of
their nutrition, improve their health, and contribute to a healthier
community.
 Supporting Specific Groups
Nutrition education is crucial for children and adolescents to establish
healthy eating habits early in life. It also plays a vital role in helping adults
manage weight, improve energy levels, and reduce the risk of chronic
diseases. In the elderly, it helps maintain bone health, manage chronic
conditions, and prevent nutrient deficiencies.

16. Settings for Nutrition Education actions
Nutrition educator must first understand why people follow a
particular pattern of feeding practices. One should find out the
details in order to have a good understanding of the people who
are to be taught, e.g.
Where do they live?
How much do they earn?
Is their diet good or bad?
What changes if any should they make in their diet?

17.  What are their food customs - hot and cold foods, and
special diets given to pregnant and nursing mothers etc.?
 Where foods are consumed (e.g. public sector catering in
schools, workplaces, households)?
 Where foods are produced (e.g. agricultural/field
settings?)
 Where foods are sold (e.g. retailers, public sector
catering)?
 Can they afford to make changes which educators
consider necessary?
continued

18. General Considerations for Successful
Nutrition Education
 Provide a clear formulation of the nutritional
problems.
 When designing “messages”: keep them short and
simple and ensure that they are clear;.
 Make people think about nutrition problems.
 Have Something to demonstrate- a learning aid. Real
things such as food items or utensils that people use
are better than pictures or posters.
 Get the audience to participate- encourage them to ask
questions and discuss issues of importance.
 Use different methods and tools of Nutrition
Education to transmit the same message.

19. Methods of Nutrition Education of the
Community
a. Lectures and demonstrations
The lecture should be simple and too elaborate. It should be easily
adoptable by the people attending the course. The demonstrations should
be simple and these should make good use of locally available resources
with the help of which it can be easily adopted by the community.

20. b. Workshops
The nutrition work should discuss the
prevailing nutritional problem in the
community in simplest form and the solution
for it.

21. c. Film and slide shows
These are extremely effective mode of
education. They should be practical and
illustrative and easily understandable.

22. d. Poster, charts and exhibition
Posters should be simple and should immediately catch the
attention of the viewers and should be written in the regional
language. The letters should be clearly and easily visible at a
distance too. Charts also should be in a position to stimulate the
interest of the people. The charts should be well-balanced with the
use appropriate colors and should not be crowded

23. e. Books, pamphlets, bulletins and news paper
Printed matter for Nutrition Education is suitable for educating
students, teachers and other professionals. These materials
should be made available in regional languages and should give
sufficient information.

24.  f. Radio and television.
Radio and Television programmes reach a large number of
audiences within no time. Jokes, stories, dramas, etc.
Involving the nutritional problem help to create large scale
awareness.

27. Conclusion and
Recommendations:
Good nutritional habits and a balanced diet aren't developed in
one day, nor are they destroyed in one unbalanced meal.
Nutrition education is an important element in an overall strategy
aimed at improving food security and preventing all forms of
malnutrition. So it should be taken into account to our
government agencies, NGOs, Schools, colleges, Universities to
share the knowledge about foods and their nutrients to common
people, students, pregnant women etc. to improve their health,
eating habits. Also they can share to their families, friends and
near ones.

28. Thank You