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Journal articles on the topic 'Dietetics and nutrition science'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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O’Sullivan Maillet, Julie, Janet Skates, and Ellen Pritchett. "American Dietetic Association: Scope of dietetics practice framework." Journal of the American Dietetic Association 105, no. 4 (April 2005): 634–40. http://dx.doi.org/10.1016/j.jada.2005.02.001.

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SCHWARTZ, NANCY E. "Communicating Nutrition and Dietetics Issues." Journal of the American Dietetic Association 96, no. 11 (November 1996): 1137–39. http://dx.doi.org/10.1016/s0002-8223(96)00292-1.

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Rowe, Sylvia, and Nick Alexander. "Nutrition Science Communication." Nutrition Today 56, no. 2 (March 2021): 76–79. http://dx.doi.org/10.1097/nt.0000000000000468.

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Porter, Judi, Nicole Kellow, Amanda Anderson, Andrea Bryce, Janeane Dart, Claire Palermo, Evelyn Volders, and Simone Gibson. "Patient Involvement in Education of Nutrition and Dietetics Students: A Systematic Review." Nutrients 11, no. 11 (November 16, 2019): 2798. http://dx.doi.org/10.3390/nu11112798.

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A client-centred approach sits at the core of modern healthcare. Exploration of the patients’ role within the education of nutrition and dietetic students has not previously been undertaken. This review aimed to synthesise the learning outcomes that result from involvement of patients in nutrition and dietetic student education, and to consider whether these interactions promote patient-centred care. Five electronic databases were searched, supported by hand-searching of references of included studies. Screening of title/abstract and then full text papers was undertaken; key characteristics and outcomes were extracted and synthesised narratively. The likely impact of interventions was evaluated using Kirkpatrick’s Hierarchy; study quality was assessed using the Medical Education Research Study Quality Instrument and Critical Appraisal Skills Programme checklist. Of 7436 studies identified through database searching, and one additional study located through hand searching of reference lists, the final library consisted of 13 studies. All studies reported benefits for student learning from patient involvement, while one paper identified patient benefits from student interventions. Patients as recipients of care mostly contributed in a passive role in student education activities. Quality assessment identified methodological limitations in most studies. Patient involvement in the education of dietitians supports skill development and therefore progression to professional practice. Although nutrition and dietetics education has a focus on client-centred care, the translation of these concepts into an interactive student educational experience has been investigated to a limited extent. Collaboration with patients in student education is an area for further development.

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Uauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (September 2005): 773–80. http://dx.doi.org/10.1079/phn2005774.

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AbstractObjectiveTo examine the present methods used to define nutritional needs, and to analyse the intrinsic limitations of the reductionist chemical, biological and medical approaches to assess requirements. To establish the necessity to incorporate the complexities emerging from a broader understanding of the biological sciences as well as to include environmental and social dimensions in addressing nutritional needs.MethodExamples of the limitations of current approaches and the implications of these in defining potential solutions and policy options to address present nutritional problems are presented and discussed.ConclusionThe chemical and biological sciences have provided a strong base for nutrition and have been essential in establishing nutrition as a science with public health relevance. However, these approaches are clearly insufficient to address the main challenges that confront nutrition science now in the twenty-first century. There is a pressing need to include the social, economic and human rights aspects in order to define future policies that will secure the right to safe and nutritious food for all.

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Lamers-Johnson, Erin, Jenica Abram, Kathryn Kelley, Julie Long, Alison Steiber, and Elizabeth Yakes Jimenez. "Study Protocol To Establish Validity and Reliability of Consensus-Derived Diagnostic Indicators for Malnutrition in Hospitalized Adult and Pediatric Patients." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1280. http://dx.doi.org/10.1093/cdn/nzab057_010.

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Abstract Objectives The Academy of Nutrition and Dietetics and the American Society for Parenteral and Enteral Nutrition have developed a set of consensus-derived indicators (the AACI) for the diagnosis of malnutrition in hospitalized adult and pediatric patients. This study aims to establish the predictive criterion and construct validity and reliability of the adult and pediatric AACI. Methods Within the context of a larger cohort study, 600 adult and 600 pediatric patients will be enrolled at ∼120 acute care hospital sites. Patients will be randomly selected and stratified approximately 1:1 as high- and low-risk for malnutrition based on the Malnutrition Screening Tool (adults) and STRONGkids screening tool (children). Registered dietitian nutritionists (RDNs) will collect AACI indicators and complete a Nutrition Focused Physical Exam for these patients. At a subset of 10–20 sites, bioelectrical impedance analysis (BIA) data will be collected to serve as an objective measure of body composition. After 90 days, follow-up data on nutrition care and medical outcomes (e.g., mortality, morbidity, hospital readmissions, length of stay, and healthcare costs) will be extracted from the medical record. Multilevel linear, logistic, multinomial, Poisson, or Cox regression models will be used to assess AACI validity as appropriate for each medical and BIA outcome, controlling for measures of disease severity, RDN-delivered medical nutrition therapy and other important patient-, RDN-, and site-level covariates as appropriate. The interrater reliability of the AACI will be evaluated by having multiple RDNs independently complete the AACI on the same patient to assess the agreement, using Cohen's kappa, on specific indicators and overall malnutrition diagnosis. This study design follows recently published recommendations for assessing the validity and reliability of criteria for diagnosing malnutrition in hospitalized patients. Results N/A. Conclusions Validation and reliability results will allow clinicians to standardize the way they diagnose malnutrition in hospitalized patients. Funding Sources This study is funded by the Academy of Nutrition and Dietetics Foundation, the Commission on Dietetic Registration, and the Pediatric Nutrition, Clinical Nutrition Management, and Renal Dietitians Dietetic Practice Groups.

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Sandrick, Janice G. "Dietetic specialization: Opinions of directors of departments of dietetics." Journal of the American Dietetic Association 89, no. 10 (October 1989): 1458–59. http://dx.doi.org/10.1016/s0002-8223(21)02394-4.

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18

MCNUTT, KRISTEN. "Nutritious Science or Does Language Limit Our Nutrition Communications?" Nutrition Today 23, no. 4 (July 1988): 19–25. http://dx.doi.org/10.1097/00017285-198807000-00003.

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19

Brady, Jennifer, Daphne Lordly, Debbie MacLellan, and Jacqui Gingras. "New Dietetic Practitioners’ Perspectives: On Their Education and Training." Canadian Journal of Dietetic Practice and Research 73, no. 3 (September 2012): 117–21. http://dx.doi.org/10.3148/73.3.2012.117.

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Purpose: To elucidate the complex phenomenon of dietitian professional socialization, we examined factors that influence people’s decisions to pursue a career in dietetics and how education and training processes influence the professional socialization of dietitians. Methods: Participants (n=12) had less than three years of work experience and included alumni from three Canadian universities representing different models of entry to practice. Three one-on-one interviews were conducted with each participant. Results: The key influencing factor in participants’ decision to pursue dietetics was the perceived congruence between dietetics and other aspects of their lives, including early interests and experiences (sports, food and cooking, an eating disorder), career aspirations (science, health care), and social networks (the desire to be a professional). A pivotal experience during high school or while enrolled in or after graduation from another program prompted participants’ awareness of and subsequent decision to pursue a career in dietetics. Supportive relationships were vital to participants’ professional socialization. Conclusions: Recruitment materials and education opportunities should help aspiring dietitians develop a clear idea of what being a dietitian means. Dietetic educators must attend to the informational and relational aspects involved in shaping future practitioners’ dietitian identities.

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Scalfi, Luca, Furio Brighenti, Nino Carlo Battistini, Alessandra Bordoni, Alessandro Casini, Salvatore Ciappellano, Daniele Del Rio, Francesca Scazzina, Fabio Galvano, and Nicolò Merendino. "University Education in Human Nutrition: The Italian Experience—A Position Paper of the Italian Society of Human Nutrition." Journal of Biomedical Education 2015 (August 5, 2015): 1–8. http://dx.doi.org/10.1155/2015/143083.

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As a broad range of professionals in clinical and nonclinical settings requires some expertise in human nutrition, the university system must offer academic courses tailored to these different specific needs. In the Italian university system there is still uncertainty with regard to the learning objectives regarding human nutrition. In the ministerial decrees defining the criteria for establishing university courses, the indications about education in human nutrition are rather inconsistent, sometimes detailed, but often just mentioned or even only implied. Education in human nutrition requires both an appropriate duration (number of university credits included in the degree format for different disciplines) and course units that are designed in order to achieve specific expertise. The university system should appropriately design and distinguish the nutritional competencies of the different types of graduates. Physiology and biochemistry are the academic disciplines mostly involved in teaching fundamentals of human nutrition, while the discipline sciences of applied nutrition and dietetics more strictly focuses on applied nutrition and clinical nutrition. Other academic disciplines that may contribute to education in human nutrition, depending on the type of degree, are internal medicine (and its subspecialties), hygiene, endocrinology, food technologies, food chemistry, commodity science, and so forth.

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Rowe, Sylvia, and Nick Alexander. "Fake Science/Nutrition News." Nutrition Today 53, no. 4 (2018): 166–68. http://dx.doi.org/10.1097/nt.0000000000000288.

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CURRY, KATHARINE R. "Multicultural Competence in Dietetics and Nutrition." Journal of the American Dietetic Association 100, no. 10 (October 2000): 1142–43. http://dx.doi.org/10.1016/s0002-8223(00)00335-7.

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Camp, Kathryn M., and Elaine Trujillo. "Position of the Academy of Nutrition and Dietetics: Nutritional Genomics." Journal of the Academy of Nutrition and Dietetics 114, no. 2 (February 2014): 299–312. http://dx.doi.org/10.1016/j.jand.2013.12.001.

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Coveney, John. "Social and cultural theories of nutrition and dietetics." Critical Dietetics 1, no. 1 (April 22, 2011): 14–19. http://dx.doi.org/10.32920/cd.v1i1.831.

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Recent discussions of nutritionism have centred on the ways in which the science of nutrition has led to particular understandings of food and health. These discussions have overlooked the ways in which, in earlier historical times, food, the body and health have been constructed. The genealogies of nutrition and of dietetics are quite separate, although in present day terms the two areas are often combine, or even used interchangably. Central to the development of each, however, was the belief in moderation of appetite and of pleasure. These issues are played out most clearly in Christian understandings of food and the body, which greatly influenced the development of nutrition and of dietetics. Knowledge of what foods were optimal or detrimental to the body, was duplicated into knowledge of moral behaviours where 'good' and 'bad' were regarded to be as much about the morality of eating as of the science of food. These views on eating are evident in present day discourses where guilt about eating, especially foods that are pleasurable, abounds.

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Langley‐Evans, S. C. "Picturing nutrition science: Introducing graphical abstracts to the Journal of Human Nutrition and Dietetics." Journal of Human Nutrition and Dietetics 32, no. 6 (October 30, 2019): 687–88. http://dx.doi.org/10.1111/jhn.12713.

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UNKLESBAY, NAN, JEANNIE SNEED, and RAMSES TOMA. "College Students' Attitudes, Practices, and Knowledge of Food Safety†." Journal of Food Protection 61, no. 9 (September 1, 1998): 1175–80. http://dx.doi.org/10.4315/0362-028x-61.9.1175.

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A survey instrument was developed to assess attitudes, practices, and knowledge of food safety of college students in three U.S. geographic locations. Eight hundred twenty-four students in both food-related (one-third of sample) and nonfood-related disciplines completed the questionnaire during classroom periods. Data were analyzed to obtain total attitude, practice, and safety scores, with emphasis given to analyzing differences among disciplines and demographic characteristics. Mean scores were given for each of the survey items, and results from open-ended questions were discussed. Dietetic, food Science, nutrition, and health majors had significantly (≤0.05) higher attitude scores than students majoring in other disciplines. No differences were found among disciplines for the practice scores, which ranged from 74 to 79% of the total possible practice score. Students enrolled in dietetics, arts and Science (physical Sciences), and veterinary medicine had significantly (≤0.05) higher knowledge scores, although the highest mean score (for dietetics) was only 74% of the total possible score. Women who had enrolled in a college course that included food safety information had significantly (≤0.05) higher attitude and practice scores. Such course enrollment led to both genders having significantly (≤0.05) higher knowledge scores than those without this opportunity. Implications were given for using these data to encourage college professors in food-related disciplines to become involved with the education of all future consumers, especially as the prevalence of food safety controversies is likely to increase as the food supply changes and technology becomes more sophisticated.

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Cuervo, M., U. Brehme, I. M. Egli, I. Elmadfa, A. Gronowska-Senger, I. Tetens, J. A. Martínez, and F. Branca. "Nutrition, Dietetics and Food Sciences Degrees across Europe." Annals of Nutrition and Metabolism 51, no. 2 (2007): 115–18. http://dx.doi.org/10.1159/000102102.

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Raymond, Terri J. "Nutrition and Dietetics: A Family Business." Journal of the Academy of Nutrition and Dietetics 119, no. 11 (November 2019): 1783. http://dx.doi.org/10.1016/j.jand.2019.09.002.

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McCABE, BEVERLY J., SUZANNE D. KOURY, JAMES W. TYSINGER, MARY THERESE HYNAK-HANKINSON, and SHARON FOLEY. "Reading Skills of Dietetic Interns and Readability of Dietetics Literature." Journal of the American Dietetic Association 95, no. 8 (August 1995): 874–78. http://dx.doi.org/10.1016/s0002-8223(95)00243-x.

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Rogers, Dick, and Judith A. Fish. "Entry-Level Dietetics Practice Today: Results from the 2005 Commission on Dietetic Registration Entry-Level Dietetics Practice Audit." Journal of the American Dietetic Association 106, no. 6 (June 2006): 957–64. http://dx.doi.org/10.1016/j.jada.2006.03.034.

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Ho, Dang Khanh Ngan, Wan-Chun Chiu, Yu-Chieh Lee, Hsiu-Yueh Su, Chun-Chao Chang, Chih-Yuan Yao, Kai-Lung Hua, Hung-Kuo Chu, Chien-Yeh Hsu, and Jung-Su Chang. "Integration of an Image-Based Dietary Assessment Paradigm into Dietetic Training Improves Food Portion Estimates by Future Dietitians." Nutrients 13, no. 1 (January 8, 2021): 175. http://dx.doi.org/10.3390/nu13010175.

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The use of image-based dietary assessments (IBDAs) has rapidly increased; however, there is no formalized training program to enhance the digital viewing skills of dieticians. An IBDA was integrated into a nutritional practicum course in the School of Nutrition and Health Sciences, Taipei Medical University Taiwan. An online IBDA platform was created as an off-campus remedial teaching tool to reinforce the conceptualization of food portion sizes. Dietetic students’ receptiveness and response to the IBDA, and their performance in food identification and quantification, were compared between the IBDA and real food visual estimations (RFVEs). No differences were found between the IBDA and RFVE in terms of food identification (67% vs. 71%) or quantification (±10% of estimated calories: 23% vs. 24%). A Spearman correlation analysis showed a moderate to high correlation for calorie estimates between the IBDA and RFVE (r ≥ 0.33~0.75, all p < 0.0001). Repeated IBDA training significantly improved students’ image-viewing skills [food identification: first semester: 67%; pretest: 77%; second semester: 84%) and quantification [±10%: first semester: 23%; pretest: 28%; second semester: 32%; and ±20%: first semester: 38%; pretest: 48%; second semester: 59%] and reduced absolute estimated errors from 27% (first semester) to 16% (second semester). Training also greatly improved the identification of omitted foods (e.g., condiments, sugar, cooking oil, and batter coatings) and the accuracy of food portion size estimates. The integration of an IBDA into dietetic courses has the potential to help students develop knowledge and skills related to “e-dietetics”.

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Fox, Ann L. "Evaluation of a Pilot Arts and Health Module In a Graduate Community Nutrition Program." Canadian Journal of Dietetic Practice and Research 70, no. 2 (July 2009): 81–86. http://dx.doi.org/10.3148/70.2.2009.81.

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Several health disciplines have incorporated the arts into professional education programs; however, little work has been done in the field of dietetics. A pilot arts module was implemented as part of a graduate education program in community nutrition. The course instructor developed a structured, open-ended questionnaire, which was administered to participating students before the educational module. The same students completed a similar questionnaire at the end of the module. Responses were compared and analyzed thematically so that changes could be noted in perspectives on the arts and health upon module completion. Findings suggested that students' understanding of “art” and “science” changed during the module, that they recognized benefits of incorporating the arts into community nutrition practice, and that they could identify resources that would support their efforts to do so. The positive student responses to this pilot project support the further development of arts initiatives within dietetic education.

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Rusnak, Sarah, and Pamela Charney. "Position of the Academy of Nutrition and Dietetics: Nutrition Informatics." Journal of the Academy of Nutrition and Dietetics 119, no. 8 (August 2019): 1375–82. http://dx.doi.org/10.1016/j.jand.2019.06.004.

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Cannon, Geoffrey, and Claus Leitzmann. "The new nutrition science project." Public Health Nutrition 8, no. 6a (September 2005): 673–94. http://dx.doi.org/10.1079/phn2005819.

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AbstractObjectiveTo show that nutrition science, with its application to food and nutrition policy, now needs a new conceptual framework. This will incorporate nutrition in its current definition as principally a biological science, now including nutritional aspects of genomics. It will also create new governing and guiding principles; specify a new definition; and add social and environmental dimensions and domains.MethodA narrative review of nutrition science, its successes and achievements, and its dilemmas, paradoxes, shortcomings, dissonances and challenges. Reference is made to 16 associated papers. Equal use is made of continuous text and of boxed texts that extend the review and give salient examples.ResultsRecent and current interrelated electronic and genomic discoveries and linked sequential demographic, nutritional and epidemiological shifts, in the context of associated and interlinked global social, cultural, environmental, economic, political and other developments, altogether amount to a world in revolution, requiring all disciplines including that of nutrition science to make comparably radical responses.ConclusionNutrition in principle and practice should be a biological and also an environmental and social science. This new broad integrated structure brings much recent and current progressive work into the centre of nutrition science, and in some ways is a renewal of the period when nutrition science had its greatest impact. It amounts to a map charting well-known and also new worlds. The new nutrition science is concerned with personal and population health, and also with planetary health – the welfare and future of the whole physical and living world of which humans are a part. In this way the discipline will make a greater contribution to the preservation, maintenance, development and sustenance of life on Earth, appropriate for the twenty-first century.

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DERELIAN, DORIS. "Dietetics." Journal of the American Dietetic Association 100, no. 5 (May 2000): 519–23. http://dx.doi.org/10.1016/s0002-8223(00)00161-9.

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Deftereos, Irene, Justin M. C. Yeung, Janan Arslan, Vanessa M. Carter, Elizabeth Isenring, and Nicole Kiss. "Preoperative Nutrition Intervention in Patients Undergoing Resection for Upper Gastrointestinal Cancer: Results from the Multi-Centre NOURISH Point Prevalence Study." Nutrients 13, no. 9 (September 15, 2021): 3205. http://dx.doi.org/10.3390/nu13093205.

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Background: Preoperative nutrition intervention is recommended prior to upper gastrointestinal (UGI) cancer resection; however, there is limited understanding of interventions received in current clinical practice. This study investigated type and frequency of preoperative dietetics intervention and nutrition support received and clinical and demographic factors associated with receipt of intervention. Associations between intervention and preoperative weight loss, surgical length of stay (LOS), and complications were also investigated. Methods: The NOURISH Point Prevalence Study was conducted between September 2019 and May 2020 across 27 Australian tertiary centres. Subjective global assessment and weight were performed within 7 days of admission. Patients reported on preoperative dietetics and nutrition intervention, and surgical LOS and complications were recorded. Results: Two-hundred patients participated (59% male, mean (standard deviation) age 67 (10)). Sixty percent had seen a dietitian preoperatively, whilst 50% were receiving nutrition support (92% oral nutrition support (ONS)). Patients undergoing pancreatic surgery were less likely to receive dietetics intervention and nutrition support than oesophageal or gastric surgeries (p < 0.001 and p = 0.029, respectively). Neoadjuvant therapy (p = 0.003) and malnutrition (p = 0.046) remained independently associated with receiving dietetics intervention; however, 31.3% of malnourished patients had not seen a dietitian. Patients who received ≥3 dietetics appointments had lower mean (SD) percentage weight loss at the 1-month preoperative timeframe compared with patients who received 0–2 appointments (1.2 (2.0) vs. 3.1 (3.3), p = 0.001). Patients who received ONS for >2 weeks had lower mean (SD) percentage weight loss than those who did not (1.2 (1.8) vs. 2.9 (3.4), p = 0.001). In malnourished patients, total dietetics appointments ≥3 was independently associated with reduced surgical complications (odds ratio 0.2, 95% confidence interval (CI) 0.1, 0.9, p = 0.04), and ONS >2 weeks was associated with reduced LOS (regression coefficient −7.3, 95% CI −14.3, −0.3, p = 0.04). Conclusions: Despite recommendations, there are low rates of preoperative dietetics consultation and nutrition support in this population, which are associated with increased preoperative weight loss and risk of increased LOS and complications in malnourished patients. The results of this study provide insights into evidence–practice gaps for improvement and data to support further research regarding optimal methods of preoperative nutrition support.

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Rowe, Sylvia B., and Nick Alexander. "Communicating Nutrition and Other Science." Nutrition Today 51, no. 1 (2016): 29–32. http://dx.doi.org/10.1097/nt.0000000000000141.

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Rowe, Sylvia B., and Nick Alexander. "Food and Nutrition Science Communications." Nutrition Today 52, no. 3 (2017): 151–54. http://dx.doi.org/10.1097/nt.0000000000000214.

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Rowe, Sylvia B., and Nick Alexander. "Communicating Nutrition and Other Science." Nutrition Today 53, no. 2 (2018): 85–88. http://dx.doi.org/10.1097/nt.0000000000000268.

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JARRATT, JENNIFER, and JOHN B. MAHAFFIE. "Key Trends Affecting the Dietetics Profession and the American Dietetic Association." Journal of the American Dietetic Association 102, no. 12 (December 2002): 1821–39. http://dx.doi.org/10.1016/s0002-8223(02)90392-5.

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SCHWARTZ, NANCY. "National Center for Nutrition and Dietetics’ Comment." Journal of the American Dietetic Association 95, no. 3 (March 1995): 298. http://dx.doi.org/10.1016/s0002-8223(95)00074-7.

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Knutson, B. J., and E. M. Gehling. "Gerontology Training needs for Nutrition/Dietetics Students:." Journal of the American Dietetic Association 96, no. 9 (September 1996): A82. http://dx.doi.org/10.1016/s0002-8223(96)00602-5.

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Kuhnlein, Harriet V. "Culture and ecology in dietetics and nutrition." Journal of the American Dietetic Association 89, no. 8 (August 1989): 1059–60. http://dx.doi.org/10.1016/s0002-8223(21)02310-5.

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Guengerich, F. Peter. "Methods in Nutrition Science." Nutrition Reviews 59, no. 8 (April 27, 2009): 259–63. http://dx.doi.org/10.1111/j.1753-4887.2001.tb05510.x.

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Heaney, Robert P. "Methods in Nutrition Science." Nutrition Reviews 59, no. 10 (April 27, 2009): 327–33. http://dx.doi.org/10.1111/j.1753-4887.2001.tb06957.x.

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Lê, Mê-Linh. "Nutrition, Food Science, and Dietetics Faculty Have Information Needs Similar to Basic and Medical Sciences Faculty – Online Access to Electronic Journals, PubMed/Medline, and Google." Evidence Based Library and Information Practice 6, no. 4 (December 15, 2011): 155. http://dx.doi.org/10.18438/b8fh0z.

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Objective – To determine the information needs of nutrition, food science, and dietetics faculty members by specifically examining how they locate and access information sources and which scholarly journals are consulted for teaching, research, and current awareness; and identifying any perceived information service needs (e.g., training). Design – Online survey questionnaire. Setting – Four senior colleges within the City University of New York (CUNY) system. Subjects – Nutrition, food science, and dietetics faculty members. Methods – Using institutional websites and the assistance of relevant affiliated librarians, 29 full-time and adjunct nutrition, food science, and dietetics faculty members were identified at Queens College, Brooklyn College, Hunter College, and Lehman College (all part of the CUNY system). A survey was emailed in June and July 2007 and had 14 (48.4%) responses. The study was temporarily halted in late 2007. When resumed in January 2009, the survey was re-sent to the initial non-respondents; five additional responses were received for a final 65.5% (n=19) response rate. Main Results – The majority of respondents held a PhD in their field of study (63.1%), were full-time faculty (no percentage given), and female (89.5%). Information sources were ranked for usage by respondents, with scholarly journals unsurprisingly ranked highly (100%), followed by conference and seminar proceedings (78.9%), search engines (73.6%), government sources (68.4%), and information from professional organizations (68.4%). Respondents ranked the top ten journals they used for current awareness and for research and teaching purposes. Perhaps due to a lack of distinction by faculty in terms of what they use journals for, the two journal lists differ by only two titles. The majority browse e-journals (55.6%) rather than print, obtain access to e-journals through home or work computers (23.6%), and obtain access to print through personal collections (42.1%). Databases were cited as the most effective way to locate relevant information (63.1%); PubMed was the most heavily used database (73.7%), although Medline (via EBSCO), Science Direct, and Academic Search Premier were also used. Respondents were asked how they preferred to obtain online research skills (e.g., on their own, via a colleague, via a librarian, or in some other way). The linked data does not answer this question, however, and instead supplies figures on what types of sessions respondents had attended in the past (44.4% attended library instruction sessions, while others were self-taught, consulted colleagues, attended seminars, or obtained skills through their PhD research). Conclusion – Strong public interest in nutritional issues is a growing trend in the Western world. For those faculty members and scholars researching and teaching on nutrition and related areas, more work on their information needs is required. This study begins to address that gap and found that nutrition, food science, and dietetics faculty share strong similarities with researchers in medicine and the other basic sciences with regard to information needs and behaviours. The focus is on electronic journals, PubMed/Medline, and online access to resources. Important insights include the fact that print journals are still in modest use, researchers use grey literature (e.g., government sources) and other non-traditional formats (e.g., conference proceedings and electronic mail lists) as information sources, and training sessions need to be offered in a variety of formats in order to address individual preferences.

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Beaudry, Micheline, and Hélène Delisle. "Public('s) nutrition." Public Health Nutrition 8, no. 6a (September 2005): 743–48. http://dx.doi.org/10.1079/phn2005777.

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AbstractObjectiveTo promote the new field of ‘public nutrition’ as a means to address, in a more efficient, sustainable and ethical manner, the world-wide epidemic of malnutrition – undernutrition and specific nutrient deficiencies, and also obesity and other nutrition-related chronic diseases.StrategyGrounded in the health promotion model, public nutrition applies the population health strategy to the resolution of nutrition problems. It encompasses ‘public health nutrition’, ‘community nutrition’ and ‘international nutrition’ and extends beyond them. It fits within the conceptual framework of ‘the new nutrition science’ and is an expression of this reformulated science in practice. Its fundamental goal is to fulfil the human right to adequate food and nutrition. It is in the interest of the public, it involves the participation of the public and it calls for partnerships with other relevant sectors beyond health. Public nutrition takes a broader view of nutritional health, addressing the three interrelated determinant categories of food systems and food security; food and health practices; and health systems. It assesses and analyses how these influence the immediate determinants that are dietary intake and health status so as to direct action towards effective progress. To further enhance the relevance and effectiveness of action, public nutrition advocates improved linkages between policies and programmes, research and training. A renewed breed of professionals for dietetics and nutrition, trained along those lines, is suggested.ConclusionThere is a critical need to develop new knowledge, approaches and skills to meet the pressing nutrition challenges of our times.

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Raymond, Terri J. "Students’ Crystal Ball: Nutrition and Dietetics 2070." Journal of the Academy of Nutrition and Dietetics 120, no. 3 (March 2020): 349. http://dx.doi.org/10.1016/j.jand.2020.01.003.

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Pyryeva, E. A., M. V. Gmoshinskaya, A. I. .Safronova, N. M. Shilina, O. V. Georgieva, I. V. Alyeshina, and S. А. Dimitrieva. "To the 90th anniversary of the Institute of Nutrition. Children’s nutrition and the Institute of Nutrition: from the beginning to the present day." Voprosy detskoj dietologii 18, no. 4 (2020): 62–66. http://dx.doi.org/10.20953/1727-5784-2020-4-62-66.

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The article presents the main stages of pediatric nutrition science in Russia, the fundamentals of which were laid at the Institute of Nutrition. Created in 1932, the Department of Children’s Nutrition served as the basis for the development of practically all directions of pediatric nutrition. Years of fruitful work of many eminent Russian specialists in pediatric nutrition and dietetics – professors E.M.Fateeva, K.S.Ladodo, I.Ya.Kon, the founders of the Russian school of pediatric nutrition – have been associated with the Department of Children’s Nutrition. Key words: breastfeeding, pediatric nutrition, human milk substitutes, infant formula, children’s nutrition, nutrition of pregnant and feeding women, supplementary feeding

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Harrison, Sandra. "Practicing Dietetics without a Traditional Dietetics Department." Journal of the American Dietetic Association 96, no. 5 (May 1996): 447. http://dx.doi.org/10.1016/s0002-8223(96)00122-8.

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