Inhoudsopgave
Week 1 - Global citizenship, food and health............................................................................................................ 2
WHO sustainable Development Goals.............................................................................................................................2
Sustainable diets..............................................................................................................................................................4
Sustainable healthy diets.............................................................................................................................................4
Climate change and health...............................................................................................................................................5
Non-communicable diseases...........................................................................................................................................6
Week 2 – journal club and malnutrition.................................................................................................................... 8
Journal club......................................................................................................................................................................8
Structure of the introduction:......................................................................................................................................8
PICO..............................................................................................................................................................................9
Malnutrition...................................................................................................................................................................10
Types of malnutrition.................................................................................................................................................11
Protein-energy malnutrition......................................................................................................................................12
Types of malnutrition.....................................................................................................................................................12
Acute malnutrition.....................................................................................................................................................12
Chronic malnutrition..................................................................................................................................................12
Severe malnutrition...................................................................................................................................................12
Hidden hunger...........................................................................................................................................................12
Overnutrition..................................................................................................................................................................14
The UNEXPECTED side of malnutrition......................................................................................................................15
Nutrition policies............................................................................................................................................................15
Policies for overnutrition...........................................................................................................................................15
Policies for undernutrition.........................................................................................................................................16
Solutions Malnutrition...............................................................................................................................................16
Food-based approaches.............................................................................................................................................16
Single- or multiple micronutrition supplementation.................................................................................................17
Food fortification.......................................................................................................................................................17
Biofortification...........................................................................................................................................................17
Dietitians’ roles in managing malnutrition at different levels...................................................................................17
Reasons food inequality.............................................................................................................................................18
Week 3................................................................................................................................................................... 18
Journal club....................................................................................................................................................................18
Overweight and obesity (overnutrition)........................................................................................................................21
The effect of overweight and obesity on society......................................................................................................22
The effect of overweight and obesity on healthcare................................................................................................22
Health risks................................................................................................................................................................22
Global environment...................................................................................................................................................24
Blue zones..................................................................................................................................................................25
Week 4 – pregnancy and schoolchildren................................................................................................................. 26
Infants........................................................................................................................................................................27
Toddlers.....................................................................................................................................................................28
Schoolchildren...........................................................................................................................................................28
Food during pregnancy..............................................................................................................................................29
Foodborne illnesses...................................................................................................................................................30
Micronutrients during pregnancy..............................................................................................................................31
Psychological development of children.........................................................................................................................32
Piaget’s stages............................................................................................................................................................32
Week 6: Nutrition of Specific Groups...................................................................................................................... 33
Nutrition through the life cycle: from adolescence to elderly.......................................................................................33
Elderly people.................................................................................................................................................................34
Journal club – Week 6 & 7...................................................................................................................................... 36
, Structure intervention study..........................................................................................................................................36
Structure result section..................................................................................................................................................36
General requirements................................................................................................................................................36
Specific parts of the results section...........................................................................................................................37
Descriptive and analytics................................................................................................................................................37
Discussion: Aims.............................................................................................................................................................37
Standard parts of discussion section.........................................................................................................................37
Conclusion......................................................................................................................................................................37
Week 8: Theory of Health Promotion...................................................................................................................... 37
Behavior (controlled and automatic).............................................................................................................................37
Behavioral change..........................................................................................................................................................37
Changing behavior..........................................................................................................................................................38
Nudging......................................................................................................................................................................38
Social marketing.........................................................................................................................................................38
Intervention mapping.....................................................................................................................................................39
Change objectives..........................................................................................................................................................40
Goals Needs Assessment................................................................................................................................................40
Test questions – Week 8................................................................................................................................................41
Week 9: International education models & dietary guidelines.................................................................................43
National guidelines versus education models...............................................................................................................43
Purposes.....................................................................................................................................................................43
Education models......................................................................................................................................................43
Components:..............................................................................................................................................................43
Layout........................................................................................................................................................................43
Educational models........................................................................................................................................................43
United Nation’s Decade of Action on nutrition.............................................................................................................44
Goals:.........................................................................................................................................................................44
National Dietary Guidelines...........................................................................................................................................44
Goals:.........................................................................................................................................................................44
Week 11: nutritional intervention programs, financial organizations of interventions.............................................45
Level of recognition........................................................................................................................................................45
Well described...........................................................................................................................................................45
Theoretically sound....................................................................................................................................................45
Feasible......................................................................................................................................................................46
Financial plan..................................................................................................................................................................46
Week 1 - Global citizenship, food and health
WHO sustainable Development Goals
The SDGs aim to be relevant to all countries – poor, rich and
middle-income – to promote prosperity while protecting the
, environment and tackling climate change. They have a strong focus on improving equity to meet the needs
of women, children and disadvantaged populations in particular so that “no one is left behind”.
1 End poverty in all its forms everywhere 1 Beëindig armoede overal in al zijn vormen
2 End hunger, achieve food security and improved 2 Beëindig honger, bereik voedselzekerheid en
nutrition and promote sustainable agriculture verbeterde voeding en promoot duurzame landbouw
3 Ensure healthy lives and promote well-being for all at 3 Zorg voor een gezond leven en bevorder welzijn voor
all ages iedereen van alle leeftijden
4 Ensure inclusive and equitable quality education and 4 Zorgen voor inclusief en rechtvaardig
promote lifelong learning opportunities for all kwaliteitsonderwijs en kansen voor levenslang leren voor
iedereen bevorderen
5 Achieve gender equality and empower all women and 5 Bereik gendergelijkheid en empowerment van alle
girls vrouwen en meisjes
6 Ensure availability and sustainable management of 6 Zorg voor beschikbaarheid en duurzaam beheer van
water and sanitation for all water en sanitatie voor iedereen
7 Ensure access to affordable, reliable, sustainable and 7 Zorg voor toegang tot betaalbare, betrouwbare,
modern energy for all duurzame en moderne energie voor iedereen
8 Promote sustained, inclusive and sustainable 8 Bevorder aanhoudende, inclusieve en duurzame
economic growth, full and productive employment and economische groei, volledige en productieve
decent work for all werkgelegenheid en fatsoenlijk werk voor iedereen
9 Build resilient infrastructure, promote inclusive and 9 Bouw een veerkrachtige infrastructuur, promoot
sustainable industrialization and foster innovation inclusieve en duurzame industrialisatie en stimuleer
innovatie
10 Reduce inequality within and among countries 10 Ongelijkheid binnen en tussen landen verminderen
11 Make cities and human settlements inclusive, safe, 11 Maak steden en menselijke nederzettingen inclusief,
resilient and sustainable veilig, veerkrachtig en duurzaam
12 Ensure sustainable consumption and production 12 Zorgen voor duurzame consumptie- en
patterns productiepatronen
13 Take urgent action to combat climate change and its 13 Dringende actie ondernemen om klimaatverandering
impacts en de gevolgen ervan te bestrijden
14 Conserve and sustainably use the oceans, seas and 14 Behoud en gebruik de oceanen, zeeën en mariene
marine resources for sustainable development hulpbronnen duurzaam voor duurzame ontwikkeling
15 Protect, restore and promote sustainable use of 15 Bescherm, herstel en bevorder duurzaam gebruik van
terrestrial ecosystems, sustainably manage forests, terrestrische ecosystemen, beheer bossen duurzaam,
combat desertification, and halt and reverse land bestrijd woestijnvorming en stop en keer landdegradatie
degradation and halt biodiversity loss en stop het verlies aan biodiversiteit
16 Promote peaceful and inclusive societies for 16 Bevorder vreedzame en inclusieve samenlevingen
sustainable development, provide access to justice for voor duurzame ontwikkeling, zorg voor toegang tot de
all and build effective, accountable and inclusive rechter voor iedereen en bouw effectieve,
, institutions at all levels verantwoordelijke en inclusieve instellingen op alle
niveaus
17 Strengthen the means of implementation and 17 De implementatiemiddelen versterken en het
revitalize the global partnership for sustainable wereldwijde partnerschap voor duurzame ontwikkeling
development nieuw leven inblazen
The 17 Sustainable Development Goals (SDGs), with their 169 targets, form the core of the 2030 Agenda.
They balance the economic, social and ecological dimensions of sustainable development, and place the
fight against poverty and sustainable development on the same agenda for the first time.
Sustainable diets
38% in NL induce their meat intake intentionally ¼ of food is wasted by the consumer: 23-32%
The problem
We exceed the safe operating space of the earth
- Climate change - Biodiversity loss
- Disruption of nitrogen cycles - Changes in land use
Everywhere are distractions to choose for something less sustainable of healthy.
We need to reduce our footprints to be more sustainable. For example young adults (men) are eating the
most meat. Meat has a high impact on the environment because they are being processed. The red meat
has the most impact.
Nevertheless, our consumption has changed a lot over the years. We are eating more proteins then
needed. If we only eat the proteins we need, the footprints will be reduced.
The more we eat, the bigger the footprint and impact (kcal).
Global impact of food on the environment - Red meat: 31%
33% soil degradation - White meat: 5%
29% overfishing - Milk and milk products: 12%
60% biodiversity loss on land - Cheese: 6%
80-85% fertilisers lost in the chain - Drinks (non-alcohol): 7%
21-28% greenhouse gas emissions - Drinks (alcohol): 6%
70-80% freshwater use - Other groups: 33%
80% deforestation
20% all fossil fuel use
38% of land use: 12% agriculture
26% (pasture land) for livestock
production
Food represents 21-37% of out carbon-footprint
Sustainable healthy diets
Sustainable Healthy Diets are dietary patterns that promote all dimensions of
individuals’ health and wellbeing; have low environmental pressure and
impact; are accessible, affordable, safe and equitable; and are culturally
acceptable.
…. And support the preservation of biodiversity and planetary health.
Week 1 - Global citizenship, food and health............................................................................................................ 2
WHO sustainable Development Goals.............................................................................................................................2
Sustainable diets..............................................................................................................................................................4
Sustainable healthy diets.............................................................................................................................................4
Climate change and health...............................................................................................................................................5
Non-communicable diseases...........................................................................................................................................6
Week 2 – journal club and malnutrition.................................................................................................................... 8
Journal club......................................................................................................................................................................8
Structure of the introduction:......................................................................................................................................8
PICO..............................................................................................................................................................................9
Malnutrition...................................................................................................................................................................10
Types of malnutrition.................................................................................................................................................11
Protein-energy malnutrition......................................................................................................................................12
Types of malnutrition.....................................................................................................................................................12
Acute malnutrition.....................................................................................................................................................12
Chronic malnutrition..................................................................................................................................................12
Severe malnutrition...................................................................................................................................................12
Hidden hunger...........................................................................................................................................................12
Overnutrition..................................................................................................................................................................14
The UNEXPECTED side of malnutrition......................................................................................................................15
Nutrition policies............................................................................................................................................................15
Policies for overnutrition...........................................................................................................................................15
Policies for undernutrition.........................................................................................................................................16
Solutions Malnutrition...............................................................................................................................................16
Food-based approaches.............................................................................................................................................16
Single- or multiple micronutrition supplementation.................................................................................................17
Food fortification.......................................................................................................................................................17
Biofortification...........................................................................................................................................................17
Dietitians’ roles in managing malnutrition at different levels...................................................................................17
Reasons food inequality.............................................................................................................................................18
Week 3................................................................................................................................................................... 18
Journal club....................................................................................................................................................................18
Overweight and obesity (overnutrition)........................................................................................................................21
The effect of overweight and obesity on society......................................................................................................22
The effect of overweight and obesity on healthcare................................................................................................22
Health risks................................................................................................................................................................22
Global environment...................................................................................................................................................24
Blue zones..................................................................................................................................................................25
Week 4 – pregnancy and schoolchildren................................................................................................................. 26
Infants........................................................................................................................................................................27
Toddlers.....................................................................................................................................................................28
Schoolchildren...........................................................................................................................................................28
Food during pregnancy..............................................................................................................................................29
Foodborne illnesses...................................................................................................................................................30
Micronutrients during pregnancy..............................................................................................................................31
Psychological development of children.........................................................................................................................32
Piaget’s stages............................................................................................................................................................32
Week 6: Nutrition of Specific Groups...................................................................................................................... 33
Nutrition through the life cycle: from adolescence to elderly.......................................................................................33
Elderly people.................................................................................................................................................................34
Journal club – Week 6 & 7...................................................................................................................................... 36
, Structure intervention study..........................................................................................................................................36
Structure result section..................................................................................................................................................36
General requirements................................................................................................................................................36
Specific parts of the results section...........................................................................................................................37
Descriptive and analytics................................................................................................................................................37
Discussion: Aims.............................................................................................................................................................37
Standard parts of discussion section.........................................................................................................................37
Conclusion......................................................................................................................................................................37
Week 8: Theory of Health Promotion...................................................................................................................... 37
Behavior (controlled and automatic).............................................................................................................................37
Behavioral change..........................................................................................................................................................37
Changing behavior..........................................................................................................................................................38
Nudging......................................................................................................................................................................38
Social marketing.........................................................................................................................................................38
Intervention mapping.....................................................................................................................................................39
Change objectives..........................................................................................................................................................40
Goals Needs Assessment................................................................................................................................................40
Test questions – Week 8................................................................................................................................................41
Week 9: International education models & dietary guidelines.................................................................................43
National guidelines versus education models...............................................................................................................43
Purposes.....................................................................................................................................................................43
Education models......................................................................................................................................................43
Components:..............................................................................................................................................................43
Layout........................................................................................................................................................................43
Educational models........................................................................................................................................................43
United Nation’s Decade of Action on nutrition.............................................................................................................44
Goals:.........................................................................................................................................................................44
National Dietary Guidelines...........................................................................................................................................44
Goals:.........................................................................................................................................................................44
Week 11: nutritional intervention programs, financial organizations of interventions.............................................45
Level of recognition........................................................................................................................................................45
Well described...........................................................................................................................................................45
Theoretically sound....................................................................................................................................................45
Feasible......................................................................................................................................................................46
Financial plan..................................................................................................................................................................46
Week 1 - Global citizenship, food and health
WHO sustainable Development Goals
The SDGs aim to be relevant to all countries – poor, rich and
middle-income – to promote prosperity while protecting the
, environment and tackling climate change. They have a strong focus on improving equity to meet the needs
of women, children and disadvantaged populations in particular so that “no one is left behind”.
1 End poverty in all its forms everywhere 1 Beëindig armoede overal in al zijn vormen
2 End hunger, achieve food security and improved 2 Beëindig honger, bereik voedselzekerheid en
nutrition and promote sustainable agriculture verbeterde voeding en promoot duurzame landbouw
3 Ensure healthy lives and promote well-being for all at 3 Zorg voor een gezond leven en bevorder welzijn voor
all ages iedereen van alle leeftijden
4 Ensure inclusive and equitable quality education and 4 Zorgen voor inclusief en rechtvaardig
promote lifelong learning opportunities for all kwaliteitsonderwijs en kansen voor levenslang leren voor
iedereen bevorderen
5 Achieve gender equality and empower all women and 5 Bereik gendergelijkheid en empowerment van alle
girls vrouwen en meisjes
6 Ensure availability and sustainable management of 6 Zorg voor beschikbaarheid en duurzaam beheer van
water and sanitation for all water en sanitatie voor iedereen
7 Ensure access to affordable, reliable, sustainable and 7 Zorg voor toegang tot betaalbare, betrouwbare,
modern energy for all duurzame en moderne energie voor iedereen
8 Promote sustained, inclusive and sustainable 8 Bevorder aanhoudende, inclusieve en duurzame
economic growth, full and productive employment and economische groei, volledige en productieve
decent work for all werkgelegenheid en fatsoenlijk werk voor iedereen
9 Build resilient infrastructure, promote inclusive and 9 Bouw een veerkrachtige infrastructuur, promoot
sustainable industrialization and foster innovation inclusieve en duurzame industrialisatie en stimuleer
innovatie
10 Reduce inequality within and among countries 10 Ongelijkheid binnen en tussen landen verminderen
11 Make cities and human settlements inclusive, safe, 11 Maak steden en menselijke nederzettingen inclusief,
resilient and sustainable veilig, veerkrachtig en duurzaam
12 Ensure sustainable consumption and production 12 Zorgen voor duurzame consumptie- en
patterns productiepatronen
13 Take urgent action to combat climate change and its 13 Dringende actie ondernemen om klimaatverandering
impacts en de gevolgen ervan te bestrijden
14 Conserve and sustainably use the oceans, seas and 14 Behoud en gebruik de oceanen, zeeën en mariene
marine resources for sustainable development hulpbronnen duurzaam voor duurzame ontwikkeling
15 Protect, restore and promote sustainable use of 15 Bescherm, herstel en bevorder duurzaam gebruik van
terrestrial ecosystems, sustainably manage forests, terrestrische ecosystemen, beheer bossen duurzaam,
combat desertification, and halt and reverse land bestrijd woestijnvorming en stop en keer landdegradatie
degradation and halt biodiversity loss en stop het verlies aan biodiversiteit
16 Promote peaceful and inclusive societies for 16 Bevorder vreedzame en inclusieve samenlevingen
sustainable development, provide access to justice for voor duurzame ontwikkeling, zorg voor toegang tot de
all and build effective, accountable and inclusive rechter voor iedereen en bouw effectieve,
, institutions at all levels verantwoordelijke en inclusieve instellingen op alle
niveaus
17 Strengthen the means of implementation and 17 De implementatiemiddelen versterken en het
revitalize the global partnership for sustainable wereldwijde partnerschap voor duurzame ontwikkeling
development nieuw leven inblazen
The 17 Sustainable Development Goals (SDGs), with their 169 targets, form the core of the 2030 Agenda.
They balance the economic, social and ecological dimensions of sustainable development, and place the
fight against poverty and sustainable development on the same agenda for the first time.
Sustainable diets
38% in NL induce their meat intake intentionally ¼ of food is wasted by the consumer: 23-32%
The problem
We exceed the safe operating space of the earth
- Climate change - Biodiversity loss
- Disruption of nitrogen cycles - Changes in land use
Everywhere are distractions to choose for something less sustainable of healthy.
We need to reduce our footprints to be more sustainable. For example young adults (men) are eating the
most meat. Meat has a high impact on the environment because they are being processed. The red meat
has the most impact.
Nevertheless, our consumption has changed a lot over the years. We are eating more proteins then
needed. If we only eat the proteins we need, the footprints will be reduced.
The more we eat, the bigger the footprint and impact (kcal).
Global impact of food on the environment - Red meat: 31%
33% soil degradation - White meat: 5%
29% overfishing - Milk and milk products: 12%
60% biodiversity loss on land - Cheese: 6%
80-85% fertilisers lost in the chain - Drinks (non-alcohol): 7%
21-28% greenhouse gas emissions - Drinks (alcohol): 6%
70-80% freshwater use - Other groups: 33%
80% deforestation
20% all fossil fuel use
38% of land use: 12% agriculture
26% (pasture land) for livestock
production
Food represents 21-37% of out carbon-footprint
Sustainable healthy diets
Sustainable Healthy Diets are dietary patterns that promote all dimensions of
individuals’ health and wellbeing; have low environmental pressure and
impact; are accessible, affordable, safe and equitable; and are culturally
acceptable.
…. And support the preservation of biodiversity and planetary health.
