For a three-dimensional approach to nutrition education

Since the communication usually used to promote a balanced diet tends to accentuate social inequalities in health, new educational approaches have been developed in recent years to try to curb the epidemic of obesity in disadvantaged populations on the socio-cultural level. Among these different approaches, those focusing in particular on food sensoriality and food education have shown their interest but remain largely in the minority in the face of normative or even injunctive discourse which is still the main vector of nutrition education. This article is a synthesis of the various educational components/approaches to sustain in the prevention of nutritional pathologies. Ultimately, it proposes a three-dimensional educational approach integrating, beyond the usual "nutritional" dimension, two other dimensions of food: "psycho-sensory and behavioral" and "socio-environmental". This proposal is intended to broaden nutrition education in an integrative movement of different currents of thought on the subject, and to promote greater acceptability of educational messages concerning food by the populations most in deficit in terms of psychosocial skills. (C) 2020 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.