Advocacy Coalition by External Actors and Strategies Used to Influence the Emergence of the National Nutrition Policy in Lao PDR

This article aims to explore the coalition of external actors and the strategies it deployed to influence the emergence of the National Nutrition Policy (NNP) in Lao People’s Democratic Republic (Lao PDR). The Advocacy Coalition Framework and the conceptual model of Effective Advocacy Strategies for Influencing Government Nutrition Policy were used to frame the data collection and their analysis. Sources of information were semi-structured interviews conducted with government and external actors, as well as all available documents on nutrition policy in Laos. The commitment of the government to achieve the Millennium Development Goals (MDGs) and to leave the Least Developed Country status created a favorable condition to support the emergence of the NNP in Laos. This context was a driving force for the building of an effective and convincing coalition of United Nations agencies able to accompany the government in redefining health priorities. Various strategies were used by the coalition to this end, including generating, disseminating, and using scientific evidence, assisting the government with a budget and technical expertise, providing decision-makers with opportunities to learn from other countries, and building relationships with the key actor. External actors can be a major force to support the emergence of a public policy in Laos, but this requires a window of opportunity like what the MDGs have been able to bring.

“No Need to Get Salty” Or Is There? Sodium Functionality as a Consideration in Nutrition Public Health Policy

Aim: Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contained in foods available for purchase. The aim of this work was to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant and consumer-acceptable. Subject and Methods: Two foods were reformulated for compliancy with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. Results: While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pretzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. Conclusion: Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium “original” products but requires an understanding of the role of salt in product recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.

Comparison of nutrition education policies and programs for children in China and other selected developed countries

A double burden of overweight/obesity and malnutrition during childhood is a major concern in China.Dietary intakes in this critical period affect children’s physical and cognitive development,and also have health consequences in later life.Therefore,establishing healthy eating habits that will endure is crucial for children.Nutrition education is an effective way in improving nutrition knowledge and attitudes,and healthy eating behaviors.Diverse forms of nutrition improvement programs that targeting children,family,teachers,and school settings have been conducted in many developed countries.However,due to the differences of genetic background,household environment as well as dietary patterns between Chinese children and children from other countries,the existing nutrition education programs for children abroad might not be appropriate for children in China.Thus,nutrition education programs that consider Chinese nutrition-related policies and food supply as well as the local educational resources are required for Chinese children.This review summarized nutrition-related policies and legislations in China and developed countries.A series of evidence-based nutrition education programs that combined educational strategies and environmental supports conducted in the Southwest China Childhood Nutrition and Growth Study were presented.These programs can serve as example models for adopting nutrition interventions to improve nutrition and health status of children in different regions of China.

Midwives’views and experiences of providing healthy eating advice to pregnant women:a qualitative content analysis of semi-structured interviews

Objective:To explore midwives’views on how they provide healthy eating education to pregnant women after attending a healthy eating education workshop/webinar.Methods:A qualitative descriptive approach was utilized.Semi-structured interviews were conducted to explore the views and experiences of midwives on providing healthy eating education for pregnant women.A purposive sample of six midwives was interviewed face-to-face,and one was conducted by telephone interview.Data were analyzed through qualitative conventional content analysis.Results:Midwives described their views and experiences of factors that impacted their role in providing healthy eating educa-tion.They identified three categories:perceived role of midwi ves,health literacy,and model of care.Conclusions:Knowledge and confidence of midwives improved after attending the workshop/webinar on healthy eating education.Findings suggested that midwives perceived their role as important in providing nutrition education.However,time and resources were highlighted as challenges when providing healthy eating education for pregnant women.The availability of health literacy and model of care were significant factors in enabling midwives to adequately provide this education.Midwives acknowledged a need for further education in areas of vegan diet,cultural food preferences for ethnic minority groups,and regular updates on national healthy eating guidelines.