EDITORIAL article
Front. Nutr.
Sec. Nutritional Epidemiology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1668677
This article is part of the Research TopicNutrition Counseling for Non-Communicable Disease ManagementView all 12 articles
Editorial: Nutrition Counseling for Non-Communicable Disease Management
Provisionally accepted
- 1Food Science and Human Nutrition Department, College of Agricultural and Life Sciences, University of Florida, Gainesville, United States
- 2Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
Globally, non-communicable diseases (NCDs) like cardiovascular disease, diabetes, cancer, chronic 15 respiratory diseases, infertility, and obesity are the main contributors to mortality and morbidity. The 16 primary modifiable factor influencing the diagnosis and progression of NCDs is often diet. Changing 17 lifestyle habits can be challenging without support; therefore, nutritional counseling by health 18 professionals is essential. 19 Nutrition counseling refers to the guidance provided by a health professional with specialized training 20 in nutrition to help individuals make healthy food choices and develop sustainable eating habits. 21Traditionally, nutrition counseling involves a one-on-one approach, where the health professional 22 collects information about knowledge and current habits and then provides tailored recommendations 23 to the individual. Given the limited evidence that the one-on-one counseling approach leads to 24 improved lifestyle behaviors, alternative methods have been explored that include counseling with 25 theories and frameworks, family and social network involvement, and the use of technology
Keywords: Assessment1, intervention2, Recommendations3, Education4, Non-communicable 11 diseases4, Nutrition5 12 13
Received: 18 Jul 2025; Accepted: 21 Jul 2025.
Copyright: © 2025 Andrade and Julien. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Jeanette Mary Andrade, Food Science and Human Nutrition Department, College of Agricultural and Life Sciences, University of Florida, Gainesville, United States
Sofi G Julien, Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.