Nutrition integrity is about aligning our food actions with
our nutrition education and practicing what we teach.
Making
the Case
Clearly, there is
a need for greater emphasis for our programs and projects to demonstrate
nutrition integrity. If we are committed to promoting health and reducing
the risks of chronic diseases, then our food actions need to align with
our nutrition and health education efforts. We need to integrate, educate
and role model the life skills of healthy food choices and physical activity.
We must practice what we teach.
The 2001 Hawaii Health
Survey indicates half of Hawaii’s adult population is overweight;
almost 78% don’t eat enough fruits and vegetables. Department of
Health data from 1993 indicates the leading causes of death, adjusted
for age per 100,000 people in Hawaii is 1) 114 due to heart disease, 2)
100 due to cancer and 3) 27 due to stroke. Also, about 20 percent of the
adult population in Hawaii has been told that their blood pressure was
high and diabetes mellitus probably affects as many as six percent of
Hawaii's residents, many of whom are still undiagnosed.
In addition, child
obesity has reached epidemic proportions. A recent research study conducted
by the University of Hawaii Kinesiology and Leisure Science Department
and the Brigham Young University Exercise and Sport Science Department
found 19 to 25, out of every 100 children measured were overweight, depending
on age and sex. This is double the national numbers.
Situation
Statement
There is a link between
nutrition, nutrition education and the well-being of individuals and families.
Hawaii statistics indicate high rates of obesity, hypertension and diabetes.
Healthy Hawaii Initiatives 2012 target the need for increasing physical
activity and healthy eating to promote health and reduce the risks of
chronic diseases.
The University of
Hawaii College of Tropical Agriculture and Human Resources - Cooperative
Extension Service is responsible for providing high quality programs to
promote the quality of life of Hawaii’s citizens. Just as brand
name products imply quality, maintaining academic rigor is integral to
preserving the reputation and credibility of University of Hawaii programs.
Food-based learning
experiences offer opportunities to explore connections between food production,
foods, food safety, nutrition and health. Nutrition education is the knowledge
and food actions are the applications, skills and behaviors.
The following criteria
list is a guide to align food-based program decisions to help children,
youth, adults, and older adults achieve and maintain healthy eating patterns.
Guiding
Principles for Nutrition Integrity
We practice what we
teach. Extension food skills learning experiences are based on:
Recommended dietary
guidelines
The food
guide pyramid and MyPyramid food guidance system
Safe food
handling practices
Including foods
that are visually appealing, tasty and age appropriate
Including locally-grown
fruits and vegetables whenever possible
These principles are
applicable to:
Foods offered at
meetings, workshops, conferences and other gatherings
Food demonstrations,
Food shows, contests, projects, and other food learning activities
Food fundraisers
Cookbooks and
recipes
Core
Concepts – Shared Expectations
To ensure that the
integrity of CTAHR's food and nutrition programs maximize benefits to
our clientele, Cooperative Extension recommends that our programs, projects,
education, events and activities encompass the following concepts.
Learning laboratory
for knowledge and skills taught
Dietary Guidelines, Food Guide Pyramid and MyPyramid
