Relevant bibliographies by topics / Dietetics and nutrition science

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dietetics and nutrition science'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Dietetics and nutrition science"

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Veena, ,., and Vandana Verma. "An Appraisal on Ayurvedic Diet and Dietary Intake Considerations in View of Nutrition Science." Indian Journal of Nutrition and Dietetics 55, no. 1 (January 12, 2018): 88. http://dx.doi.org/10.21048/ijnd.2018.55.1.18007.

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Now-a-days non-communicable diseases and metabolic disorders have become the major concern of health care providers and researchers. The major causes of these health problems are change in lifestyle and food behavior. Ayurveda has given great consideration to diet, dietary methods along with daily and seasonal regimens and code of conduct in health and disease. Acharya Charaka has quoted that human body and disease both are the product of nutrition. The state of health depends on diet and dietetic, faulty intake of diet results in diseased state. The person who wants to be free from different diseases should eat Hitakar Aahar (suitable diet) in adequate amount on appropriate time as per the status of digestive fire. Ayurveda has given an extensive description about Diet and Dietetics under the preview of Ashtha Aahar Vidhi Visheshayatana (eight specific factors related to method of food cooking, processing, food combinations and it’s intake) and Dwadasha Pravicharana (twelve rules related to method of intake of food), Viruddha Aahar (incompatible diet), Pathya (suitable), Apathya (unsuitable) diet.<p>All the ancient literatures related to different cultures including Ayurveda have focused on diet in maintenance of health and management of diseases. But the available dietetics literatures have not acknowledged the contribution of Ayurveda scholars. The dietetic concepts described in Ayurveda, may contribute a lot in maintenance of health and management of life style disorder. The aim of writing this article is to highlight the hidden concept of the diet and dietetics to the researchers in the field of dietetics and medicine.</p>
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Rogus, Stephanie, Shadai Martin, and Sylvia Gabriela Phillips. "Teaching in an Undergraduate Dietetics Program and Internship During COVID-19." Journal of Family & Consumer Sciences 113, no. 2 (April 1, 2021): 25–29. http://dx.doi.org/10.14307/jfcs113.2.25.

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During the spring semester of 2020, COVID-19 disrupted teaching at universities across the United States ("Coronavirus Hits Campus," 2020). Transitioning courses online presented many difficulties for instructors (Gannon, 2020; McMurtrie, 2020b; Schmalz, 2020), and educators in family and consumer sciences (FCS)–and dietetics in particular–worked to engage students, administer exams, address confusion with content, and identify alternatives for supervised practice within a very short timeframe. This paper discusses the challenges faced and solutions discovered by undergraduate and graduate dietetics program faculty at New Mexico State University (NMSU) in transitioning face-to-face courses to online. It also discusses how changes in teaching practices during this time will affect the future of dietetics education. Both programs are accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND), which requires programs (undergraduate, graduate, and dietetic internships) to meet specific learning competencies and supervised practice hours and provide documentation that requirements are met (Academy of Nutrition and Dietetics, 2020b). Although accreditation is not unique to dietetics programs, the specific requirements, varied practice sites, and range of possible solutions merit attention.
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GOPALAN, C. "Dietetics and Nutrition." Journal of the American Dietetic Association 97, no. 7 (July 1997): 737–41. http://dx.doi.org/10.1016/s0002-8223(97)00183-1.

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&NA;. "JOURNAL OF HUMAN NUTRITION AND DIETETICS, BLACKWELL SCIENCE." Topics in Clinical Nutrition 12, no. 1 (January 1997): 89. http://dx.doi.org/10.1097/00008486-199612000-00013.

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&NA;. "JOURNAL OF HUMAN NUTRITION AND DIETETICS, BLACKWELL SCIENCE." Topics in Clinical Nutrition 13, no. 3 (July 1998): 83. http://dx.doi.org/10.1097/00008486-199806000-00013.

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Cannon, Geoffrey. "The rise and fall of dietetics and of nutrition science, 4000 BCE–2000 CE." Public Health Nutrition 8, no. 6a (September 2005): 701–5. http://dx.doi.org/10.1079/phn2005766.

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AbstractObjectiveTo outline the history of dietetics since its beginnings in recorded history, and of nutrition science in its first phase beginning in the mid-nineteenth century and then its second phase in the second half of the twentieth century.MethodThree narrative overviews: of dietetics from its beginnings until after the end of the mediaeval and then Renaissance periods in Europe; of nutrition science in its first phase from its beginnings in the mid-nineteenth century until the middle of the twentieth century, with reasons for its rise; and of nutrition science in its second phase in the second half of the twentieth century, with reasons for its decline.ConclusionsIn its third phase in the twenty-first century, the new nutrition science should regain much of the vision and scope of its preceding disciplines.
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Kerrison, Dorothy Adair, Margaret Depsky Condrasky, and Julia L. Sharp. "Culinary nutrition education for undergraduate nutrition dietetics students." British Food Journal 119, no. 5 (May 2, 2017): 1045–51. http://dx.doi.org/10.1108/bfj-09-2016-0437.

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Purpose The purpose of this paper is to determine the effectiveness of a combined budget-tailored culinary nutrition program for undergraduate nutrition-related majors on knowledge, attitudes, and self-efficacy and applicability to everyday life and future health careers. Design/methodology/approach A wait-list control (n=54) completed a six-week cooking with chef and shopping healthy on a budget cooking matters at the store program. Assessment questionnaires evaluated participants’ knowledge and program applicability. Data analysis included response frequency and statistical differences within and between treatment and control groups. Findings Significant differences identified at (<0.001) for cooking self-efficacy, self-efficacy for using basic cooking techniques, self-efficacy for using fruits, vegetables, seasonings, and the ability to use economical methods to purchase produce. Average score noted at 89 percent for knowledge of shopping healthy on a budget. Research limitations/implications Findings support positive effects of combining culinary nutrition training with food budget information. Concepts enhance self-efficacy in meal planning and preparation for entry level nutrition related graduates. Originality/value Combining culinary arts experience with applied human nutrition concepts training provide a basis for enhanced confidence for entry nutrition dietetics healthcare.
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Miyachi, Motohiko. "Summary of the 9th Life Science Symposium: integration of nutrition and exercise sciences." Nutrition Reviews 78, Supplement_3 (November 26, 2020): 40–45. http://dx.doi.org/10.1093/nutrit/nuaa083.

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Abstract The Life Science Symposium held by the Nutrition Research Committee of the International Life Sciences Institute (ILSI) Japan in 2018, “Fusion of Nutrition and Exercise Sciences Leading to Extension of Healthy Life Expectancy,” covered current topics in the science of nutrition and exercise to address extending healthy life expectancy. Presentation topics included (1) lifestyle and gut microbiota; (2) how to use lipids in sports nutrition; (3) the effect and molecular mechanism of improvement of arteriosclerosis by exercise and nutrition; (4) physical activity and nutrition that support brain function; (5) skeletal muscles and food ingredients that support healthy longevity; (6) measures against sarcopenia by exercise and nutrient intake; (7) physical activity/exercise for disease prevention; (8) nutritional epidemiology research for the Japanese population; (9) new developments in health science in viewed from nutrition and intestinal flora; (10) why do Asians develop nonobese metabolic disease?; and (11) social implementation of the health promotion program by ILSI Japan. The speakers emphasized the promotion of research on exercise and nutrition interactions and encouraged social implementation of the research results in public and private sectors.
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ROGERS, DICK, BETH L. LEONBERG, and CYNTHIA B. BROADHURST. "2000 Commission on Dietetic Registration Dietetics Practice Audit." Journal of the American Dietetic Association 102, no. 2 (February 2002): 270–92. http://dx.doi.org/10.1016/s0002-8223(02)90064-7.

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KANE, MICHAEL T., ALLAN S. COHEN, ERSKINE R. SMITH, CINDY LEWIS, and CHRISTINE REIDY. "1995 Commission on Dietetic Registration Dietetics Practice Audit." Journal of the American Dietetic Association 96, no. 12 (December 1996): 1292–301. http://dx.doi.org/10.1016/s0002-8223(96)00340-9.

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Dissertations / Theses on the topic "Dietetics and nutrition science"

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Ajabshir, Sahar. "The Effect of Vitamin D3 Supplementation of Biomarkers of Oxidative Stress and Glycemic Status in Adults with Type 2 Diabetes." FIU Digital Commons, 2018. https://digitalcommons.fiu.edu/etd/3649.

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The aim of the present study was to assess the effect of 4000 IU and 6000 IU of daily vitamin D3 supplementation for 3 months and 6 months on 8-hydroxy-2`-deoxyguanosine (8-OHdG) and glycated albumin (GA%) among a group of individuals with T2D and hypovitaminosis D. Furthermore, this study investigated the association between dietary inflammatory index (DII), C-reactive protein (CRP), 8-OHdG, hemoglobin A1C (HbA1c), GA% and insulin. Ninety participants were recruited by community outreach and were screened. Sixty-eight participants met the inclusion criteria were enrolled and completed the study. DII for each individuals was calculated based on the values obtained from a validated food frequency questionnaire. Measurements of variables were conducted at baseline, after 3 months and after 6 months of supplementation. Serum CRP, 8-OHdg, GA%, HbA1c and insulin were measured by enzymatic immunoassay methods. Mixed model was used to compare treatment groups. Covariates in the adjusted model included age, gender, body mass index (BMI), insulin, HbA1c, years with type 2 diabetes, perceived stress, physical activity, and sun exposure. Mean age was 54.94± 7.93 years.A multivariable linear regression model adjusted for age, gender, waist circumference, and fasting plasma glucose was used to test for the linear trend between DII and CRP, 8-OHdG, GA% and insulin.The unadjusted model showed no significant associations between quartiles of DII, CRP, HbA1c and GA%. A significant inverse association was observed between the fourth DII quartile and insulin level (p=0.030). There was a significant association between SBP and DII in Q4 (p=0.029).The unadjusted mean ± SD for 8-OHdG levels at baseline, after 3 and 6 months were 8068.94 ± 2158.13 pg/mL, 9462.22 ± 2403.89 pg/mL, and 7412.69 ± 2031.68 pg/mL, respectively. The unadjusted mixed model showed no difference between the 4000 and 6000 IU groups regarding the oxidative stress and GA%. Interactions between time and treatment were not significant. The model showed a statistically significant difference in 8-OHdG level between baseline and 3 months (PP=0.015), and from 3 months to 6 months (P=0.039), but not from baseline to 6 months (P= 0.488). The results of the present study showed daily oral supplementation with higher doses of vitamin D for 6 months may have beneficial effects on oxidative stress and glycemic status among a group of individuals with type 2 diabetes and vitamin D deficiency/insufficiency. Furthermore, pro-inflammatory dietary patterns may be associated with increased risk of hyperinsulinemia and hypertension among individuals with T2D and hypovitaminosis D.
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Clark, W. Andrew, and Michelle E. Johnson. "Reinforcing Nutrition and Core Science Fundamentals Through a Multi-Semester Research Project." Digital Commons @ East Tennessee State University, 2016. https://dc.etsu.edu/etsu-works/2510.

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Leyse, Ruth Louise 1939. "Perceptions of the metaparadigm of clinical dietetics: Conceptual delineation of phenomena relevant to the discipline." Diss., The University of Arizona, 1998. http://hdl.handle.net/10150/282590.

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The purpose of this study was to validate the proposed Metaparadigm of Clinical Dietetics. The proposed Metaparadigm of Clinical Dietetics is the most abstract level of the profession's body of knowledge and is a statement of seven domains of concern. The seven domains are Reference Person, Human Condition, Practitioner Actions/Attitudes, Practitioner Environment, Client Actions/Attitudes, Client Environment and Nutraceuticals and are characterized by ninety-four knowledge topics. A further purpose was to determine comparative relevance of these ninety-four knowledge topics to other health professionals and nutritional scientists. A descriptive-correlational-factor-analytical design was used for this study. An expert panel of clinical dietetic practitioners and an extensive literature review were used to develop the mailed survey instrument. A random sample of five hundred clinical dietitians was selected from members of thirteen clinical Dietetic Practice Groups of The American Dietetic Association. One hundred thirty-six surveys were returned for a response rate of twenty-seven percent.
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Sarver, Anna Naegle. "The Effect of Religiosity and Spirituality on Transformatinal Leadership Characteristics of Hospital Food and Nutrition Managers." BYU ScholarsArchive, 2005. https://scholarsarchive.byu.edu/etd/251.

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Effective leadership in the field of dietetics is becoming increasingly vital in a rapidly changing world. A determination of factors which impact leaders and their followers is essential. This study was designed to examine the relationship between religiosity and spirituality and transformational leadership characteristics of hospital food and nutrition managers as rated by self as well as by those directly supervised by the managers. The influence of religious and spiritual beliefs on the workplace and workplace practices was also examined. Respondents were selected from the American Hospital Association database. Hospitals from 250 to 499 beds were included. Directors of Foodservice and Nutrition Services as well as Clinical Nutrition Managers were asked to participate, along with those they directly supervise. Of managers who initially agreed to participate, 129 (72%) were included in the final analysis, along with 530 of their subordinates. Variables examined included the influence of religiosity/ spirituality on the workplace and workplace actions of respondents, issues relating to trust, self- and employee-rated transformational characteristics of managers, demographics, job related factors, and religiosity and spirituality of managers and employees. Frequency data was collected for virtually all questions on the survey instrument. General Linear Model (GLM), Pearson's Correlation, and the Means Procedure were all used as appropriate to examine the relationships between the variables of interest. The religiosity and spirituality of managers and their employees were not related to perceived transformational leadership characteristics of managers. Both managers and employees with higher levels of religiosity and spirituality were more influenced by (and demonstrated through their actions) religious and spiritual beliefs in the workplace. Transformational leadership was related to other variables examined, such as the type of manager, job enjoyment of managers and employees, as well as issues relating to trust between managers and employees. There were also significant differences seen between manager perceptions of their transformational leadership characteristics and employee perceptions of their managers. Managers rated themselves consistently higher on all individual Transformational Leadership Scales, as well as the summed Transformational Leadership Score, than did their employees. These differences were all highly significant based on the Means Procedure.
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Seher, Christin L. Seher. "The 'Making' and 'Unmaking' of the Dietetics Professional: A Feminist Poststructural Policy Analysis of Dietetics Boss Texts." Kent State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=kent1542132046504298.

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Paciarotti, Ilenia. "The nutritional risks of children with cancer." Thesis, Queen Margaret University, 2013. https://eresearch.qmu.ac.uk/handle/20.500.12289/7369.

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Nutrition is a major concern in paediatric cancer, increasing the risk of co-morbidities, affecting tolerance of therapies and influencing survival. Despite this, very few studies have aimed to identify the nutritional risks of children treated for cancer in the western world. A unique retrospective study was therefore proposed to assess the degree of nutritional risk in paediatric cancer using the need for nutrition support (NS) as a proxy for high nutritional risk. Of 168 patients, seventy four (44%) required NS of whom 50 (67%) and 24 (33%) had solid and haematological malignancies. These findings underline the common need for NS in this childhood cancer cohort. A prospective study was consequently designed to assess the effect of cancer and its treatment on nutritional status, using commonly used assessment techniques. Measurements were taken regularly at six time points over a period of up to 18 months. 26 patients, 18 (69%) male and 8 (31%) female (median age 5.1; IQR 2.3, 7.9) volunteered for the study. At recruitment and during the first three months of treatment, those with solid tumour demonstrated nutritional deprivation, low BMI (median 25.5, IQR 5.5-60.5; median 18.0, IQR 7.5-54.2 respectively), low fat mass %(median 76.3, IQR 48.5-99.1; median 70.8, IQR 62.6-124.8 respectively), low energy intake (median kcal/d 1200, IQR 866-1970; median 1305 kcal/d, IQR 901-1488) and a high need for NS. In contrast, those with haematological cancer demonstrated an excess BMI (median 66.0, IQR 41.5-82.2; median 79.5; IQR 70- 94.2 respectively), high fat mass % (median 102.0, IQR 78.6- 153.0; median 129.4, IQR 96.5-202.6,respectively) and excessive energy intake (median kcal/d 2076; IQR 1453-2525, median kcal/d 1078, IQR 919-1206 respectively) These results suggest that children undergoing cancer therapy are at high risk of both undernutrition and obesity and they indicate apparent differences in nutritional risk according to diagnosis and treatment.
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Revuelta, Iniesta Raquel. "The determinants of nutritional risk in paediatric cancer." Thesis, Queen Margaret University, 2015. https://eresearch.qmu.ac.uk/handle/20.500.12289/7375.

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The five-year survival rates of paediatric cancer patients have improved considerably in the last 40 years with the implementation of more intensive and progressive treatments. Consequently attention is shifting to the reduction of treatment-related sequelae during and after the completion of therapy. Malnutrition and vitamin D inadequacy are a major concern as they are thought to increase the risk of short- and long-term complications in this population. Furthermore, emerging evidence has found a protective role of antioxidants and docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) against chronic conditions, including cardiovascular disease and cancer, which are common long-term complications in survivors of paediatric cancer. Therefore, this thesis aimed to investigate the nutritional status (NS), vitamin D, antioxidants and oxidative stress levels, as well as DHA and EPA levels of paediatric cancer patients. Potential factors that may contribute to the development of malnutrition in this population were also investigated. A prospective cohort-study of SE Scottish children aged <18 years, diagnosed with and treated for cancer between Aug 2010-Jan 2014 was performed. Clinical and nutritional data were collected at defined periods up to 36 months. NS was assessed using anthropometry, bioelectrical impedance analyisis (BIA), plasma micronutrients and dietary intake. DHA, EPA, antioxidant capacity and oxidative stress were measured at baseline and 6 months between April 2013-Jan 2014. Paediatric cancer was stratified by treatment risk (high, medium and low) and by diagnostic criteria. The primary outcome was malnutrition defined as body mass index (BMI) according to UK growth chart centiles; underweight (<2.3rd), overweight (85-95th) and obese (>95th). Vitamin D status was defined by the Endocrine Society Clinical Practice Guidelines (2011); inadequacy (<50nmol/L). Eighty-two patients [median(IQR) age 3.9(1.9-8.8) years; 56% males)] were recruited. At diagnosis, the prevalence of undernutrition was 13%, overweight 7% and obesity 15%. TSF identified the highest prevalence of undernutrition (15%) and the lowest of obesity (1%). BMI [p<0.001; 95% CI (1.31-3.47)] and FM (BIA) [p<0.05; 95% CI (0.006-0.08)] significantly increased after 3 months of treatment, whilst FFM (BIA) [p<0.05; 95% CI (-0.78-(-0.01)] significantly decreased during the first three months and these patterns remained until the end of the study. High-treatment risk significantly contributed to undernutrition during the first three months of treatment [p=0.04; 95% CI (-16.8-(-0.4)] and solid tumours had the highest prevalence of undernutrition [BMI (17%)]. Vitamin D inadequacy was highly prevalent (64%; 42/65) at both baseline and during treatment (33-50%) and those children who were not supplemented had the lowest vitamin D levels at every stage with median(IQR) levels ranging from 32.0(21.0-46.5)nmol/L to 45.0(28.0-64.5)nmol/L. Paediatric cancer patients had high levels of oxidative stress and low levels of DHA and EPA, especially at baseline. Antioxidant status remained steady at 6 months, however antioxidant capacity increased slightly. Finally, antioxidant levels, antioxidant capacity, oxidative stress and EPA and DHA did not statistically differ between children receiving nutritional support and those who were not. Arm anthropometry (or BIA) alongside appropriate nutritional supplementation should be implemented in clinical practice due to the high risk of malnutrition (undernutrition and obesity), the changes in body composition (increase in fat mass and reduction in lean mass) and vitamin D inadequacy, as well as the low levels of EPA and DHA seen in this paediatric cancer cohort.
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Fernandez, Gaxiola Ana Cecilia. "A survey of nutrition and aging research in Brazil, Chile and Mexico." FIU Digital Commons, 2000. http://digitalcommons.fiu.edu/etd/3310.

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Information on nutrition and aging research in Brazil, Chile and Mexico was compiled. The questionnaire was adapted from one published by the United Nations Population Fund. The Pan American Health Organization (PAHO) provided the initial contact list. A search of online library databases was also done. Databases yielded a total of 149 journal articles, 21 books, 9 dissertations and 17 theses on nutrition and aging published between 1983 and 2000. The information showed that nutrition and aging is an area in the process of policy and program development and that aging is an important public health issue because of the current and projected growth of this population group. In line with the PAHO goal of improving the possibilities for healthy aging, this study may help strengthen the integration of multidisciplinary nutrition and aging research with public health policy.
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Molnar, Joseph Andrew, Mary Jane Underdown, and W. Andrew Clark. "Nutrition and Chronic Wounds." Digital Commons @ East Tennessee State University, 2014. https://dc.etsu.edu/etsu-works/2496.

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Significance: Nutrition is one of the most basic of medical issues and is often ignored as a problem in the management of our chronic wound patients. Unfortunately, malnutrition is widespread in our geriatric patients even in nursing homes in developed countries. Attention to basic nutrition and providing appropriate supplements may assist in the healing of our chronic wounds. Recent Advances: Recent research has revealed the epidemiology of malnutrition in developed countries, the similarities to malnutrition in developing countries, and some of the physiologic and sociologic causes for this problem. More information is now available on the biochemical effects of nutrient deficiency and supplementation with macronutrients and micronutrients. In some cases, administration of isolated nutrients beyond recommended amounts for healthy individuals may have a pharmacologic effect to help wounds heal. Critical Issues: Much of the knowledge of the nutritional support of chronic wounds is based on information that has been obtained from trauma management. Due to the demographic differences of the patients and differences in the physiology of acute and chronic wounds, it is not logical to assume that all aspects of nutritional support are identical in these patient groups. Before providing specific nutritional supplements, appropriate assessments of patient general nutritional status and the reasons for malnutrition must be obtained or specific nutrient supplementation will not be utilized. Future Directions: Future research must concentrate on the biochemical and physiologic differences of the acute and chronic wounds and the interaction with specific supplements, such as antioxidants, vitamin A, and vitamin D.
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Middaugh, Amanda Lyn. "Evaluating Effectiveness of an Undergraduate Dietetics Curriculum." Thesis, North Dakota State University, 2011. https://hdl.handle.net/10365/29860.

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Assessment is necessary in many programs to be certain that expected outcomes are being met. Without curriculum evaluation, higher education faculty would be unaware if students are competent in the skills and knowledge that the faculty thought they were teaching. New curriculum competencies related to dietetics are introduced every five to seven years from the Commission on Accreditation for Dietetics Education (CADE). CADE establishes the minimum requirements of foundation knowledge, skills, and competencies for institutions to train entry level dietitians. Even though a variety of criteria have been proposed to evaluate curricula, no common model or format is used because of the differences in each program, college, or university. The purpose of this study is to evaluate North Dakota State University's (NDSU) dietetics program through students' understanding and knowledge as demonstrated by the change in pretest and post-test scores to ensure they are meeting competencies. The Dietetics Program Assessment Test is made up of questions contributed by each instructor in the dietetics program at NDSU regarding their particular area of expertise. The effectiveness was assessed by comparing students' Dietetics Program Assessment pretest scores, taken during sophomore year, with their post-test scores, taken during senior year. This evaluation was used to determine if pretest scores predict program course grades or if high pretest results indicate a more successful student. Therefore, the scores could be used as a selection criterion for acceptance into the dietetics program if there is a strong correlation. Results from students in the Coordinated Program in Dietetics (CPD) were compared to those in the Didactic Program in Dietetics (DPD) and those not accepted into either program to see if there is a difference between the groups. The test was also divided into dietetics core content areas (community nutrition, medical nutrition therapy/clinical, food service, basic nutrition/lifespan, and management) to see if there was an area in which students were scoring poorly. Pretests were taken by 122 pre-dietetics students; of these, 46 were admitted into the CPD, 29 were admitted into the DPD, and 47 were not admitted into either program. A paired t-test found there to be a significant difference (p<0.0001) between individual mean pretest scores and post-test scores, which means students' knowledge about the area of dietetics had greatly improved through courses throughout each program. A t-test found there was not a significant difference between either the pretest scores (p=0.9847) or the post-test scores (p=0.4263) of those in the CPD and DPD programs. In all of the core dietetics content areas the average percentage of correct questions improved from the pretest to the post-test, and each content area had a similar improvement, roughly a 25 percentage point increase. Using an exact Kendall's Tau Test to examine the association between pretest score and final course grades, no significant difference was found in all of the core dietetics courses expect for Food Selection and Preparation Principles (HNES 261) (p=0.0324). In conclusion, since no one content area on the post-test appears to be lacking more than any other, it would appear that the students are learning from all courses. Due to the lack of association between all core dietetics course grades and pretest scores along with the small sample size, pretest scores should not currently be used alone or as one of the selection criterion for admittance into either dietetics programs.
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Books on the topic "Dietetics and nutrition science"

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Practical skills in food science, nutrition, and dietetics. New York: Pearson Education Limited, 2011.

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Aspden, William. Practical skills in food science, nutrition, and dietetics. New York: Pearson Education Limited, 2011.

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Bender, Arnold E. Food labelling: A companion to Food tables. Oxford: Oxford University Press, 1991.

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McGuire, Michelle. Nutritional sciences: From fundamentals to food. Australia: Thomson/Wadsworth, 2007.

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Vaclavik, Vickie. Essentials of food science. Gaithersbury, Md: Aspen Publishers, 1999.

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W, Christian Elizabeth, ed. Essentials of food science. 4th ed. New York: Springer, 2014.

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Vaclavik, Vickie. Essentials of food science. New York: Chapman and Hall, 1998.

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W, Christian Elizabeth, ed. Essentials of food science. 2nd ed. New York, N.Y: Kluwer Academic/Plenum Publishers, 2003.

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1951-, Boylan Lee Mallory, and Driskell Judy A, eds. Nutrition: Chemistry and biology. 2nd ed. Boca Raton: CRC Press, 1999.

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Noss, Whitney Eleanor, ed. Nutrition: Concepts and controversies. 7th ed. Belmont, CA: West/Wadsworth, 1997.

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Book chapters on the topic "Dietetics and nutrition science"

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Singh, Ram Harsh. "The Basic Tenets of Ayurvedic Dietetics and Nutrition." In Ayurvedic Science of Food and Nutrition, 15–23. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9628-1_2.

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Clay, Jr., William D. "The Art of Applying Science: Creating a Convergence of Interests Among Producers, Consumers, Regulators and Scientists." In World Review of Nutrition and Dietetics, 251–62. Basel: KARGER, 2011. http://dx.doi.org/10.1159/000327835.

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Weeden, Allisha M. "Dietetics/Nutrition." In Handbook of Interdisciplinary Treatments for Autism Spectrum Disorder, 279–96. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-13027-5_15.

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Johnson, Tracey. "Enteral Nutrition." In Clinical Paediatric Dietetics, 33–47. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118915349.ch3.

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Price, Joanne Louise. "Parenteral Nutrition." In Clinical Paediatric Dietetics, 48–65. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118915349.ch4.

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Meyer, Rosan, and Luise Marino. "Nutrition in Critically Ill Children." In Clinical Paediatric Dietetics, 66–80. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118915349.ch5.

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Anbar, Ronit. "Enteral Nutrition." In World Review of Nutrition and Dietetics, 50–58. Basel: S. KARGER AG, 2012. http://dx.doi.org/10.1159/000341267.

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Thibault, Ronan, and Claude Pichard. "Parenteral Nutrition." In World Review of Nutrition and Dietetics, 59–68. Basel: S. KARGER AG, 2012. http://dx.doi.org/10.1159/000341269.

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Kolacek, Sanja. "Enteral Nutrition." In World Review of Nutrition and Dietetics, 86–90. Basel: S. KARGER AG, 2013. http://dx.doi.org/10.1159/000351490.

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Watling, Ruth. "Provision of Nutrition in a Hospital Setting." In Clinical Paediatric Dietetics, 23–32. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118915349.ch2.

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Conference papers on the topic "Dietetics and nutrition science"

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Milton-Laskibar, Iñaki, and María Puy Portillo Baquedano. "APPLICATION OF ACTIVE TEACHING METHODOLOGIES IN THE HUMAN NUTRITION AND DIETETICS DEGREE." In 12th International Conference on Education and New Learning Technologies. IATED, 2020. http://dx.doi.org/10.21125/edulearn.2020.0307.

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Aparicio, Aránzazu, Elena Rodríguez-Rodríguez, Esther Cuadrado-Soto, África Peral-Suárez, Pedro Andrés, Ana María López-Sobaler, and Rosa María Ortega. "DEVELOPMENT OF PODCASTS IN THE DEGREES OF PHARMACY AND HUMAN NUTRITION AND DIETETICS." In 12th International Technology, Education and Development Conference. IATED, 2018. http://dx.doi.org/10.21125/inted.2018.2176.

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Rumateray, Maria Louisa, and Dumilah Ayuningtyas. "Analysis of Food Process in the Dietetics and Nutrition Department at Wamena Hospital, Papua." In The 5th International Conference on Public Health 2019. Masters Program in Public Health, Universitas Sebelas Maret, 2019. http://dx.doi.org/10.26911/theicph.2019.04.20.

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Kampouraki, Maria, Nikos Thalassinos, and Georgios A. Fragkiadakis. "Books Circulation and Teaching Support: A Case Study in a Nutrition-Dietetics Department Library." In Proceedings of the International Conference on QQML2010. WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814350303_0054.

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Txurruka, Itziar, Idoia Larretxi, Jonatan Miranda, María Ángeles Bustamante, Edurne Simón, and Arrate Lasa. "DEVELOPMENT OF “SUSTAINABILITY AND SOCIAL RESPONSIBILITY” AS A CROSS CURRICULAR SKILL IN THE SUBJECT GENERAL AND APPLIED DIETETICS IN THE DEGREE OF HUMAN NUTRITION AND DIETETICS." In International Conference on Education and New Learning Technologies. IATED, 2016. http://dx.doi.org/10.21125/edulearn.2016.0470.

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Urpi-Sarda, Mireia, Montserrat Illan, Xavier Torrado, Maria Antonia Lizarraga, Cristina Andres-Lacueva, Andreu Farran-Codina, Rafael Llorach, and Concepció Amat. "DEVELOPMENT AND IMPLEMENTATION OF E-PORTFOLIOS FOR STUDENTS IN NUTRITION AND DIETETICS DEGREE DURING THEIR PRACTICUM." In International Conference on Education and New Learning Technologies. IATED, 2016. http://dx.doi.org/10.21125/edulearn.2016.2272.

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Pérez-Bermejo, Marcelino, María Del Mar Aranda-Jurado, and Francisco Arteaga. "IMPLEMENTATION OF THE PORTFOLIO OF COMPETENCIES AS FINAL DEGREE PROJECT IN HUMAN NUTRITION AND DIETETICS DEGREE." In 15th International Technology, Education and Development Conference. IATED, 2021. http://dx.doi.org/10.21125/inted.2021.0910.

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Rodríguez-Lagunas, Maria José, Ignasi Azagra-Boronat, Blanca Grases-Pintó, Patrícia Ruíz-Iglesias, Karla Río-Aigé, Àngels Franch, Margarida Castell, María Izquierdo-Pulido, Malén Massot-Cladera, and Francisco Pérez-Cano. "SLIDE4U: CONSTRUCTION OF THE ONLINE CLASS THROUGH THE SLIDES EXPLAINED BY STUDENTS OF “HUMAN NUTRITION AND DIETETICS”." In 13th International Conference on Education and New Learning Technologies. IATED, 2021. http://dx.doi.org/10.21125/edulearn.2021.2275.

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Juan, Maria Emília, M. Carmen Moran, Concepció Amat, Malen Massot-Cladera, Jordi Vilaplana, Maria José Rodríguez-Lagunas, and M. Pilar Vinardell. "RESOURCES FOR LEARNING HUMAN PHYSIOLOGY FOR STUDENTS OF HUMAN NUTRITION AND DIETETICS DURING THE FIRST COVID-19 LOCKDOWN." In 13th International Conference on Education and New Learning Technologies. IATED, 2021. http://dx.doi.org/10.21125/edulearn.2021.1625.

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Larretxi, Idoia, Diego Rada, Igor Hernández, Itziar Txurruka, Jonatan Miranda, Arrate Lasa, Iñaki Etaio, et al. "DEVELOPING THE HOLISTIC APPROACH OF SUSTAINABILITY AND SOCIAL RESPONSIBILITY RELATED PROBLEMS: A PILOT EXPERIENCE IN HUMAN NUTRITION AND DIETETICS DEGREE." In 13th International Conference on Education and New Learning Technologies. IATED, 2021. http://dx.doi.org/10.21125/edulearn.2021.1337.

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Reports on the topic "Dietetics and nutrition science"

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.
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Nutrition Science for Health and Longevity: What Every Clinician Needs to Know. Gaples Institute, 2021. http://dx.doi.org/10.51150/gaples1.

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This online nutrition course for clinicians, approved for 4 hours of continuing medical education, is designed to provide a solid foundation of clinically relevant nutrition knowledge, and outlines practical strategies to incorporate nutritional counseling into a busy clinical practice. Course elements include: 1) Clickable links to more than 100 key references; 2) Sections on clinician self-care, fad diets, screening for patients with food insecurity, and motivational interviewing; 3) Over 20 immersive clinical scenarios; 4) Downloadable summaries of each section with key takeaways.
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Nutrition and pharmacological support of athletes training: the problems of science, practices and educational sphere. Larisa M. Gunina, Lyudmila V. Kudina, March 2019. http://dx.doi.org/10.14526/2070-4798-2019-14-1-198-206.

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