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Journal articles on the topic 'Dietetics in literature'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Ng, Eric, and Caroline Wai. "Towards a definition of anti-oppressive dietetic practice in Canada." Critical Dietetics 5, no. 2 (2021): 10–14. http://dx.doi.org/10.32920/cd.v5i2.1407.

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Increasingly, dietitians have found ourselves working with racialized clients, communities, and colleagues across the health and food systems in Canada. We are often asked to treat the adverse health outcomes of Black, Indigenous, and racialized communities resulting from these oppressions at the individual level. However, it is the role of dietitians to engage in efforts to "reduce health inequities and protect human rights; promote fairness and equitable treatment" (College of Dietitians of Ontario, 2019). An anti-oppression approach is required for dietitians to understand how their power a

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2

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 (1995): 874–78. http://dx.doi.org/10.1016/s0002-8223(95)00243-x.

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3

Gheller, Brandon, and Daphne Lordly. "Males in Dietetics, What Can Be Learned from the Nursing Profession? A Narrative Review of the Literature." Canadian Journal of Dietetic Practice and Research 76, no. 4 (2015): 166–71. http://dx.doi.org/10.3148/cjdpr-2015-016.

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In Canada 95% of dietitians are female despite serving a sex-diverse population. Literature examining why there are so few male dietitians is limited. However, nursing, like dietetics, is female dominated but has a large body of literature examining sex diversity within the profession. Therefore, a narrative literature review was conducted to find articles that examined the following questions: (i) What are the barriers and motivating factors for prospective male nursing students? and (ii) What are the perceived sex-based challenges that male nursing students encounter during their education?

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4

Walker, Sharon, and Garnet Grosjean. "Desired Skills and Attributes: For Dietitian Preceptors." Canadian Journal of Dietetic Practice and Research 71, no. 3 (2010): 134–38. http://dx.doi.org/10.3148/71.3.2010.134.

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We examined the research literature to determine the skills and attributes that dietetic interns desire in clinical preceptors. A search of three databases produced little information specific to dietetics. Literature on preceptors in other health disciplines identified preceptor attributes that students in clinical placements value. We were able to cluster the data from these studies into four themes: knowledge and experience, personal characteristics, teaching skills and attitudes, and interpersonal relationships. This review suggests a need for further development of dietitian preceptor tra

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Álvarez Solís, Francisco Javier. "Dietética filosófica y literatura simposiáca." Miscelánea Filosófica αρχή Revista Electrónica 7, no. 19 (2023): 19–45. http://dx.doi.org/10.31644/mfarchere_v.7;n.19/23-a02.

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This article is part of the research project INICIO-2022-18. "Dietetics. Historical Phenomenology of Eating and Epistemology of Culinary Taste” funded by the Vice-Rector for Research of the Pontifical Catholic University of Chile. Dietetics is a fertile philosophical field to investigate the material conditions of the contemporary subject. It is not limited to moral philosophy or the aesthetics of taste, since most contemporary moral debates separate dietetics from the ethics of care. This consideration prevents dietetics from being conceived as a critical reflection on food as a philosophical

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Joy, Phillip, Brandon Gheller, and Daphne Lordly. "Men who are Dietitians: Deconstructing Gender within the Profession to Inform Recruitment." Canadian Journal of Dietetic Practice and Research 80, no. 4 (2019): 209–12. http://dx.doi.org/10.3148/cjdpr-2019-014.

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Purpose: In Canada, few men are dietitians. Literature is sparse regarding why so few men are drawn to dietetics. This study, part of a larger qualitative study, explores the experiences of men who are dietitians throughout their training and careers using a phenomenology framework. The study examines the meanings participants make about dietetics in relation to recruitment.Methods: Semi-structured individual interviews with 6 men who are dietitians were completed, transcribed, and analyzed.Results: An overarching theme, “experiences and outcomes of a gendered profession”, was related to the p

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Newell, Amanda Margaret Bergschneider, Julie Raeder Schumacher, and Wendy Troxel. "Research Involvement Continuum Level of Dietetic Internship Directors." Critical Dietetics 4, no. 2 (2019): 28–37. http://dx.doi.org/10.32920/cd.v4i2.1110.

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Research is considered to be the foundation of the profession of dietetics, and it is a required component of the dietetic internship (DI) curriculum. However, studies have shown that dietitians, including dietetic educators, are not highly involved with research. This research-competency gap has been studied in the literature, but the role of DI directors, who are the gatekeepers of DI programs, have not been included in empirical discussions on this topic. The purpose of this study was to identify where DI directors fall on the research involvement continuum as defined by the Research Involv

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Bessey, Meredith, and Daphne Lordly. "Weight Inclusive Practice: Shifting the Focus from Weight to Social Justice." Canadian Journal of Dietetic Practice and Research 81, no. 3 (2020): 127–31. http://dx.doi.org/10.3148/cjdpr-2019-034.

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Obesity is framed by mainstream media and health care professionals as an “epidemic” contributing to the ill health of the population. This paper reviews literature related to dominant discourses about weight in dietetics, drawing on literature from other health care disciplines, and how these discourses influence patient care. Emerging, competing discourses are also reviewed. Literature highlighted that dietitians and dietetic students are often biased and hold stigmatizing beliefs toward “overweight” and “obese” patients. No research has been conducted in Canada addressing this question, lea

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McKinley, Erin, Leila Shinn, Suzi Hinck, Lisa Jones, Adrien Paczosa, and Katie Goldberg. "Skills, Satisfaction, and Future Recommendations for Salary and Benefit Negotiation Success Among Nutrition and Dietetics Professionals in the United States." Current Developments in Nutrition 6, Supplement_1 (2022): 431. http://dx.doi.org/10.1093/cdn/nzac056.011.

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Abstract Objectives This study aimed to analyze the thoughts, feelings, and experiences of nutrition and dietetics professionals in the United States related to salary and benefit (S&B) negotiation. There is a lack of tools and training to assist in S&B negotiations within the nutrition profession. This study is the first to analyze these variables to formulate solutions for working professionals. Methods Nutrition and dietetics professionals (N = 1239), 22 to 90 years of age, completed a 32-question, web-based survey in the late spring of 2021. Study information was disseminated via p

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Miller, M. Elizabeth (Beth), Kara Quigg, Cassidy Hanner, Iris Puthoff, and Diana Cuy Castellanos. "Incorporating Experiential Learning and Reflection Related to Sustainable Food Systems in Undergraduate Dietetics Courses." Journal of Dietetic Education 2, no. 1 (2024): 49–62. https://doi.org/10.26890/xehc7227.

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Objective: Knowledge and competence in sustainable food systems is a priority in dietetic programs and outlined in program accreditation standards and standards of practice for Registered Dietitian Nutritionists (RDNs). However, limited literature exists on how students are learning about sustainable food systems. The purpose of this study was to explore dietetic student experiences and perceptions after the inclusion of a farm-based experiential-learning activity. Methods: A qualitative approach was utilized to explore student reflections following their experiential-learning with sustainable

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Kokoszko, Maciej. "On Anthimus and his work." Vox Patrum 81 (March 15, 2022): 65–90. http://dx.doi.org/10.31743/vp.12625.

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In the Church Fathers’ teachings there are numerous references to medical knowledge, including those concerning dietetics. They were, however, not meant to be used to heal the faithful but they were a resource of morally elevating metaphors appropriate in preaching Christian ethics. The first fully extant work on dietetics penned by a Christian author is entitled De observatione ciborum. It is a Latin collection of dietetic advice addressed to Teuderich, ruler of the Franks (6th c. AD). Its author, Anthimus, was a Greek physician exiled from Constantinople, first seeking refuge among the

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Fountoulaki, Styliani-Theodora, Alexandra Kostoula, Sofoklis Panagiotidis, Stamatina Aggelakou-Vaitsi, and Nikolaos Vaitsis. "How Social Dietetics Can Overturn Inequality in Access to Healthy Eating: A Literature Review." International Journal of Novel Research in Healthcare and Nursing 12, no. 2 (2025): 8–14. https://doi.org/10.5281/zenodo.15516116.

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<strong>Abstract:</strong> Dietary inequality represents a significant challenge with extensive consequences for public health, underscoring the urgent necessity for innovative strategies to enhance food accessibility. Various social determinants, such as economic status, educational attainment, and geographic location, play a crucial role in creating disparities in access to healthy food choices. This situation has given rise to the field of social dietetics, which is essential in tackling these inequalities. Social dietetics investigates the complex relationships between food environments an

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Wildish, Deborah Ellen (Boyko), and Susan Evers. "A Definition, Description, and Framework For Advanced Practice in Dietetics." Canadian Journal of Dietetic Practice and Research 71, no. 1 (2010): e4-e11. http://dx.doi.org/10.3148/71.1.2010.24.

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Purpose: We explored advanced practice (AP) across the diversity of dietetics to develop a definition, description, and framework for guiding future education, research agendas, and policy development. Methods: The process began with a literature review and discussion with dietitians exploring AP in other countries. Various concepts were identified, and these informed the phase 1 survey questions. Phase 1 was a 36-item survey created in SurveyMonkey, engaging a purposeful sample of key stakeholders (n=136). A modified Delphi approach, involving seven dietitians from different geographical loca

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MacLellan, Debbie, Daphne Lordly, and Jacqui Gingras. "Professional Socialization in Dietetics: A Review of the Literature." Canadian Journal of Dietetic Practice and Research 72, no. 1 (2011): 37–42. http://dx.doi.org/10.3148/72.1.2011.37.

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BEGLEY, Andrea, and Danielle GALLEGOS. "What's cooking for dietetics? A review of the literature." Nutrition & Dietetics 67, no. 1 (2010): 26–30. http://dx.doi.org/10.1111/j.1747-0080.2010.01406.x.

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Andrade, Jeanette Mary. "Determining the Associations between Dietetic-Related Activities and Undergraduate Dietetic Students’ General Cultural Knowledge, Attitudes, and Beliefs." Nutrients 11, no. 6 (2019): 1202. http://dx.doi.org/10.3390/nu11061202.

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Background: As required by the Accreditation Council for Education in Nutrition and Dietetics, undergraduate dietetic programs need to include classroom learning activities to support cultural competence among dietetic students. Though these activities vary in terms of type, length, and engagement, it is not known the impact these activities have on students’ general knowledge, attitudes, and beliefs (KAB) towards cultural aspects. Therefore, the study’s purpose was two-fold: (1) validate a general cultural KAB instrument for dietetic students, and (2) determine associations among dietetic-rel

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17

Ferguson, Louise. "Developing a dietetic advanced practice role within a neuro-rehabilitation service." British Journal of Nursing 34, no. 13 (2025): S12—S17. https://doi.org/10.12968/bjon.2024.0188.

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Background: Although advanced practice has been well established in nursing, there is now a drive to develop such roles within other health professions, including dietetics. In 2016, dietitians were granted non-medical supplementary prescribing rights, which can support dietitians working in advanced practice roles. Effective teamwork is vital in neuro-rehabilitation as rehabilitation services work to improve their service delivery model to improve the efficiency and effectiveness of patient care. Aims: To establish a dietetic advanced practice role in one neuro-rehabilitation service. Methods

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18

Brauer, Paula M. "Practice Guidelines: Pedantic Pontification or Pragmatic Progress? 2003 Ryley-Jeffs Memorial Lecture." Canadian Journal of Dietetic Practice and Research 64, no. 3 (2003): 142–46. http://dx.doi.org/10.3148/64.3.2003.142.

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Development and use of practice guidelines is one strategy to assist health professionals in translating research into practice. There has been a significant growth in the number of practice guidelines developed, with the increased focus on justifying health care costs and demonstrating outcomes. Quality and influence on established practice, however, has sometimes been lacking. Recognizing both the importance of practice guidelines and some of the controversies surrounding their quality and use, Dietitians of Canada convened a task group to make recommendations on future development. They rev

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Howatson, Alexandra, Clare Wall, and Petrina Turner-Benny. "The contribution of dietitians to the primary health care workforce." Journal of Primary Health Care 7, no. 4 (2015): 324. http://dx.doi.org/10.1071/hc15324.

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INTRODUCTION: Dietetic intervention is effective in the management of nutrition-related conditions and their comorbidities. New Zealand has an increasing need for primary and preventive health care to reduce the burden of non-communicable disease. AIM: To review the recent evidence of effectiveness of dietetic intervention in primary health care on health and wider economic outcomes. Health benefits and cost benefits of employing dietitians to perform nutrition intervention in the primary health care setting are evaluated in the areas of obesity in conjunction with diabetes and cardiovascular

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20

Schupp, K. "Read and Take Note: Introducing Dietetics Students to Scientific Literature." Journal of the Academy of Nutrition and Dietetics 119, no. 9 (2019): A14. http://dx.doi.org/10.1016/j.jand.2019.06.061.

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Sladdin, Ishtar, Wendy Chaboyer, Lauren Ball, and Brigid M. Gillespie. "Development and psychometric testing of a patient-reported inventory to measure patient-centred care in dietetic practice." Australian Journal of Primary Health 25, no. 6 (2019): 547. http://dx.doi.org/10.1071/py19055.

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To develop and psychometrically test a conceptually grounded patient-reported inventory to measure patient-centred care (PCC) in dietetics. Development of the inventory involved conducting a literature search and selecting previously validated scales to reflect the conceptual model of PCC that was developed by the research team. Next, a cross-sectional survey of patients attending individual consultations with Accredited Practicing Dietitians working in primary care was undertaken. To evaluate the factor structure of the inventory, exploratory factor analysis was performed using principal comp

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Hermosura, Billie Jane. "Teaching Future Dietitians Leadership: A General Needs Assessment." Actes du Symposium JEAN-PAUL DIONNE Symposium Proceedings 2, no. 1 (2019): 45–62. http://dx.doi.org/10.18192/jpds-sjpd.v2i1.2639.

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The needs of the patient population are characterized by more chronic or complex health problems and the health care delivery system is constantly undergoing transformation. While discussions among stakeholders about changing the health system are essential, there is a concurrent need to focus on health professions education. There is a need to understand how entry-to-practice standards are used to develop health professions curricula. Based on recent stakeholder consultations and workforce assessments conducted by Dietitians of Canada and provincial interest groups, an emerging area of dietet

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23

Cheng, Feon, Jessica Redmond, and Deepa Handu. "Weight Management Interventions for Adults with Overweight or Obesity: An Evidence Scoping Review." Current Developments in Nutrition 4, Supplement_2 (2020): 166. http://dx.doi.org/10.1093/cdn/nzaa043_017.

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Abstract Objectives To conduct an evidence scoping review to determine the need and scope for a systematic review (SR) and evidence-based practice guideline (EBPG). The main objectives were to identify and characterize studies examining weight management interventions provided by a registered dietitian nutritionist or international equivalent (RDN) among adults with overweight or obesity. Methods An electronic literature search of six databases – MEDLINE (Ovid), Embase (Ovid), PyscINFO (Ovid), Cochrane CENTRAL (Ovid), Cochrane Database of Systematic Reviews (Ovid), and CINAHL (Ebsco) – was con

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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 (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

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Lo, Kenneth K. H., April H. C. Wong, Wilson W. S. Tam, and Suzanne C. Ho. "Citation classics in the nutrition and dietetics literature: 50 frequently cited articles." Nutrition & Dietetics 73, no. 4 (2015): 356–68. http://dx.doi.org/10.1111/1747-0080.12173.

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Heitman, Kristen, Stephanie Fanelli, Jennifer Garner, et al. "Stakeholder Perceptions of a Hybrid Competency-Based Education Program in Dietetics." Journal of Dietetic Education 2, no. 1 (2024): 5–20. https://doi.org/10.26890/kbbo2770.

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As requirements for entry-level dietitians advance to the master’s degree level, the Accreditation Council for Education in Nutrition and Dietetics has published a Future Education Model (FEM). At present, FEM utilizes Competency-Based Education (CBE) for optional program implementation at early adopter demonstration sites. A limited number of CBE programs exist within the field of dietetics, and there is little published literature on its use in this arena. The present study leverages focus groups with students and interviews with faculty and preceptors to evaluate use of a novel CBE program

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Martin, Noelle, Alicia C. Garcia, and Beverly Leipert. "Photovoice and Its Potential Use In Nutrition and Dietetic Research." Canadian Journal of Dietetic Practice and Research 71, no. 2 (2010): 93–97. http://dx.doi.org/10.3148/71.2.2010.93.

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Photovoice is an innovative qualitative method of participatory action research based on health promotion principles; however, it has not been used to its full potential in health care, particularly in nutrition and dietetics. Photovoice is also based upon the theoretical literature on education for critical consciousness, feminist theory, and community-based approaches to documentary photography. Participants take photographs representing their views on a specific topic and discuss them in a group process of critical reflection. Originally designed for research with rural women, Photovoice ha

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Haubrick, Kevin, Elaine F. Molaison, Richard Mohn, Holly Huye, and Alicia S. Landry. "Confirming Deliberate Practice in Dietetics Education." Journal of Education and Training 7, no. 1 (2019): 35. http://dx.doi.org/10.5296/jet.v7i1.15985.

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Objective: To develop a valid and reliable instrument to define deliberate practice in dietetics education.Design: Instrument development.Setting: Dietetics education and supervision.Participants: Twenty-three Registered Dietitians participated in the preliminary item tryout phase of the project and a total of 323 participants launched the instrument link for construct validation.Main Outcome Measure(s): Fifty-five deliberate practice statements were tested for construct validation.Analysis: Face and content validity of the instrument, along with initial reliability estimated were tested in th

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Vathare, Sonali Sanjay, Varsharani Santosh Niphade, Ankush Haushiram Gunjal, and Satish Digambar Urhe. "HITKAR AAHARA PROMOTES HEALTHY LIFESTYLE – A REVIEW STUDY." Feb - Mar 2021 p5, no. 03 (2021): 2817–19. http://dx.doi.org/10.46607/iamj08p5032021.

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Hita Aahara is responsible for the happiness and formation of the healthy body. Food affect mind also it increases or decreases the qualities of mind i.e. Satvaguna, Rajoguna, Tamoguna. In classical textbook distributed age groups according to nutrition requirement as Infants (Ksheerada), Children’s (Ksheera Annada), Teenagers (An- nada). In classical textbook Shadras Aahar helps to taste for tongue and Truptikar for mind and helps to growth and development of healthy body. So, that it is said in ancient Indian literature that if dietetics is followed, medi- cine is not needed and if dietetics

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Shah, Zara, Valerie A. George, and Susan P. Himburg. "Computer-Assisted Education for Dietetics Students: A Review of Literature and Selected Software." Journal of Nutrition Education 31, no. 5 (1999): 255–61. http://dx.doi.org/10.1016/s0022-3182(99)70461-9.

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Craven, Kay, Drillious Gay, Jason Foltz, and Kathryn M. Kolasa. "Remaining Relevant in a Changing Healthcare Organization." Nutrition Today 59, no. 1 (2024): 27–36. http://dx.doi.org/10.1097/nt.0000000000000663.

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Registered dietitian nutritionists working in ambulatory clinics should not be waiting for an administrator to invite them to the planning group for the transition from fee for service to value-based care payment models. Registered dietitian nutritionists should be identifying and promoting the services they can provide to ensure quality healthcare for patients. In this article, we describe value-based care as it is presented in dietetics literature. We also describe how registered dietitian nutritionists in our family medicine practice demonstrate their value as a member of the expanded inter

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Joy, Phillip, and Matthew Numer. "Queering Educational Practices in Dietetics Training: A Critical Review of LGBTQ Inclusion Strategies." Canadian Journal of Dietetic Practice and Research 79, no. 2 (2018): 80–85. http://dx.doi.org/10.3148/cjdpr-2018-006.

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Lesbian, gay, bisexual, trans, and queer people (LGBTQ) have unique concerns regarding their nutritional health while experiencing disparities within the Canadian healthcare system. Dietetic training programs often do not provide adequate knowledge or skills to students to be competent in meeting the needs of this population. Drawing from literature from other health programs, this paper outlines key strategies to the integration of LGBTQ curriculum into dietetic training programs. LGBTQ training can help students gain cultural competencies, knowledge and understanding of the LGBTQ communities

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Endinjok, Frida, and Frankline Augustin. "Supporting Undergraduate Hispanic Students in Nutrition and Dietetics." Journal of Family & Consumer Sciences 114, no. 1 (2022): 13–19. http://dx.doi.org/10.14307/jfcs114.1.13.

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In the United States, Hispanics are disproportionately affected by diet-related health issues. As part of improving health outcomes, it is important to have healthcare professionals—such as registered dietitians—from Hispanic backgrounds so that they can use their cultural knowledge to improve the healthcare deliverables. Currently, more than 90% of registered dietitians are White females, with only 3.6% from Hispanic backgrounds. One reason might be that Hispanic college students face more challenges in obtaining their nutrition and dietetics education. This study involved reviewing the liter

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Kovacevich, Debra S. "Current Literature." Nutrition in Clinical Practice 15, no. 5 (2000): 257–59. http://dx.doi.org/10.1177/088453360001500510.

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Kovacevich, Debra S. "Current Literature." Nutrition in Clinical Practice 16, no. 4 (2001): 264–66. http://dx.doi.org/10.1177/088453360101600412.

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Kovacevich, Debra S. "Current Literature." Nutrition in Clinical Practice 16, no. 5 (2001): 307–9. http://dx.doi.org/10.1177/088453360101600510.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 12, no. 3 (1997): 137–41. http://dx.doi.org/10.1177/088453369701200309.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 12, no. 4 (1997): 185–88. http://dx.doi.org/10.1177/088453369701200408.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 12, no. 5 (1997): 231–33. http://dx.doi.org/10.1177/088453369701200507.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 12, no. 6 (1997): 280–83. http://dx.doi.org/10.1177/088453369701200608.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 13, no. 1 (1998): 43–45. http://dx.doi.org/10.1177/088453369801300107.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 13, no. 2 (1998): 93–96. http://dx.doi.org/10.1177/088453369801300213.

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Davis, Anne. "Current Literature." Nutrition in Clinical Practice 13, no. 4 (1998): 188–90. http://dx.doi.org/10.1177/088453369801300409.

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Kovacevich, Debra S. "Current Literature." Nutrition in Clinical Practice 14, no. 4 (1999): 212–14. http://dx.doi.org/10.1177/088453369901400411.

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Kovacevich, Debra S. "Current Literature." Nutrition in Clinical Practice 14, no. 5 (1999): 272–74. http://dx.doi.org/10.1177/088453369901400512.

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Kovacevich, Debra S. "Current Literature." Nutrition in Clinical Practice 14, no. 6 (1999): 327–28. http://dx.doi.org/10.1177/088453369901400611.

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Griffin, Jane. "Current Literature." Journal of Human Nutrition and Dietetics 4, no. 1 (1991): 79–87. http://dx.doi.org/10.1111/j.1365-277x.1991.tb00080.x.

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Griffin, Jane. "Current Literature." Journal of Human Nutrition and Dietetics 4, no. 3 (1991): 223–36. http://dx.doi.org/10.1111/j.1365-277x.1991.tb00102.x.

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Griffin, Jane. "Current Literature." Journal of Human Nutrition and Dietetics 4, no. 5 (1991): 351–60. http://dx.doi.org/10.1111/j.1365-277x.1991.tb00118.x.

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Griffin, Jane. "Current Literature." Journal of Human Nutrition and Dietetics 5, no. 1 (1992): 57–75. http://dx.doi.org/10.1111/j.1365-277x.1992.tb00133.x.

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