Inadequate nutrition education

A fragmentary approach to nutrition education has not brought about lasting developments; an effective nutrition education strategy is essential. Low literacy rate makes it more difficult to promote health through an understanding of the importance of nutrition and hygiene.

1. Most food technologists, health officials and nutritionists agree that partial understanding of the composition of food can create a many problems as it solves. The biggest problem is that no one has more than a partial understanding of the food sciences. The subject of what is good for you and what is bad for you is a mine field of contradictions cloaked in jargon few understand. Furthermore, conventional wisdom about food changes frequently. For example, bread, once considered bad because of its high starch content is now considered good because of its dietary fibre. Potato skins were considered highly nutritional may contain nerve toxin solanine. Fast foods were considered unhealthy are considered by some as as good as any other normal meal. Diet fads have done considerable harm. Food poisoning, the risk of which can be minimized, aside there is little mortal danger in the industrialized world from the food eaten provided a balanced diet is kept in mind and risks are not taken during preparation.

1. Ineffective functional training
2. Inadequate primary health care
3. Inadequate medical training
4. Ignorance of health and hygiene

1. Vulnerability of least developed countries
2. Unhealthy diet
3. Underweight
4. Unbalanced family diets
5. Synthetic food products
6. Protein-energy malnutrition
7. Predominance of fast food
8. Over-eating
9. Obesity
10. Nutritionally-induced mental illness
11. Nutritional deficiencies
12. Neglected food resources
13. Misuse of agricultural resources for production of animal feed
14. Misinformed nutrition practices
15. Malnutrition among indigenous peoples
16. Limited food variety
17. Lack of physical education
18. Inappropriate food aid
19. Ignorance concerning disease
20. Health hazards from food and drink
21. Food wastage
22. Food fads
23. Excessive dieting

1. Unconsolidated medical research
2. Outmoded functional skills in rural communities
3. Exploitation sustains ignorance

1. Prohibitive cost of nutritious food
2. Fear of food contamination
3. Dietary restrictions

1. Studying micronutrient deficiencies
2. Reducing incidence of malnutrition
3. Increasing global food production
4. Educating in nutrition
5. Correcting vitamin deficiencies in diet
6. Correcting nutritional deficiencies
7. Advancing nutrition