Comprehensive Review of Nutritional Components for Occupational Health Nurses—Part 1. (May 2018)

• Record Type: Journal Article
• Authors: Toothaker, Rebecca; Chikotas, Noreen
• Is Part Of: Workplace health & safety. Volume 66:Number 5(2018)
• Page Start: 252
• Page End: 259
• Publication Date: 2018-05
• Subjects: health education -- occupational health and safety programs -- occupational health nurse -- nutritional health -- disease prevention -- health promotion; Industrial nursing -- Periodicals; 610.734605
• DOI: 10.1177/2165079917734881
• Languages: English
• ISSNs: 2165-0799

Abstract

This article, the first in a two-part series, reviews and examines the components of clinical nutrition. In Part 1, the authors introduce the concept of nutrition and the role it plays in supporting healthy employees, current guidelines, and recommendations for determining healthy eating and the nutritional component of carbohydrates. In Part 2, the components of fats, proteins, vitamins, minerals, and water, and a resource guide are provided for the occupational health nurse to assist in the implementation of employee education in the area of healthy nutrition. The intent of the articles is to acquaint and inform occupational health nurses on the current guidelines for healthy eating so they can better appraise their employee population, thus creating a healthier workforce. The information provided is not all-inclusive on the topics discussed, but provides a foundation to understand the requirements for a healthier workforce.