Advances in the science of nutrition are calling for a new approach to public health-one that requires nutritionists to be skilled in the behavioral sciences and social marketing in order to impact the preventable etiologies of obesity and chronic diseases. Grounded in the science of nutrition, this book offers practical guidance and tools to prepare your students to develop and implement effective community nutrition programs. With contributions from a diverse group of scholars and practitioners, it offers comprehensive coverage of the most up-to-date topics in community nutrition, such as: advocating for federal legislation; marketing to the public; maximizing available funds; managing and mentoring personnel; protecting the food supply; nurturing women and children; services for the aging and the underserved; and much more. Nutrition in Promoting the Public's Health gives students and professionals the expertise they need to successfully contribute to public health nutrition policy. Table of Contents 1. Practice as a Public Health Professional Define Public Health View the Community as "The Patient" Spectrum of Prevention Trends that Affect the Public's Health History of Official Public Health and Public Health Nutrition Nutrition in Public Health Essential Knowledge/Skills 2. Establish the Evidence Base for Nutrition Nutrition Expertise in Public Health Dietary Recommendations Dietary Guidelines for the Public Nutrition Science vs. Nutrition Policy Dieta