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Now showing items 11-17 of 17
Effects of a Behavior-Based Weight Management Program Delivered Through a State Cooperative Extension and Local Public Health Department Network, North Carolina, 2008-2009
(2011-07)
Introduction
Eat Smart, Move More, Weigh Less (ESMMWL) is an adult weight management program developed in response to North Carolina Obesity Plan recommendations to make weight management interventions accessible to ...
Special Concerns through an early pregnancy journey
(2016-06)
Nutrition and supplementation in the woman of reproductive age can have profound and lasting effects on her child’s health. Preconception planning for all women should include advice to begin folic acid supplementation at ...
Helping Hands: A Guidebook for Volunteer Meal Providers
(2011-09-27)
Helping Hands: A Guidebook for Volunteer Meal Providers
Author(s): J. Jennings,1 R. Ward,2 K. Kolasa3; 1Nutrition Science, East Carolina University, Greenville, NC, 2East Carolina University, Greenville, NC, 3Family ...
The Need for Interprofessional Collaborative Ready Nutrition and Dietetics Practitioners
(2014-10-01)
This is the full length paper of what turned out to be a published brief after going through peer review. Many of our colleagues have requested the original full length description which is more of a call to action for ...
North Carolina's Plan to Address Obesity: Healthy Weight and Healthy Communities
(2013-02-07)
This presentation describes the 2013-2020 NC Obesity Plan. Evidence based core behaviors are described as well as strategies for encouraging the adoption of those behaviors in worksites, health care and colleges and ...
Creating Vidant Health's Healthy Food Environment
(2013-04)
The paper describes the journey taken by Vidant Health (formerly University Health Systems of Eastern Carolina) to create a healthy eating environmnet on its entire campus. Vidant Health was among the first hospitals in ...
Creating Vidant Health's Healthy Food Environment
(2012-10)
This paper documents the steps Vidant Health took from 2003 to 2012 in creating a healthy food environment. It describes criteria for foods to be sold/provided to employees and visitors. It provides a rationale for selecting ...