Key Concepts in Public Health identifies fifty key concepts used across the discipline of public health in order to give the reader a broad perspective of the core topics relevant to training and practice. From epidemiology to health promotion, and ethics to leadership, the book offers an exciting guide to the multiprofessional field. Each entry features a snapshot definition of the concept, a broader discussion addressing the main issues and links to practice, key points relevant to the entry, case studies to illustrate the application to practice, and examples of further reading.

Public Health and Nutrition

Public health and nutrition


The Nutrition Society defines public health nutrition as the science and art of preventing disease, prolonging life and promoting health through the medium of sustainable and equitable improvements in the food and nutrition system (Buss, 1998; Nutrition Society, 2007). The contribution of nutrition to the public health approach to prevention of the burden of diseases (non-communicable and chronic) as well as to promoting health and wellbeing and prolonging life is undisputable. A thorough knowledge of nutrition and the body's nutritional requirements and psychosocial aspects of food habits and choice throughout the lifespan is now recognised as an essential defined public health specialism (Nutrition Society, 2007).

Key Points

  • A balanced diet is important for good health.
  • Nutritional requirements vary across the lifespan ...
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