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Journal articles on the topic 'Dietetics; nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

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1

Gardiner, Claire, Nevine El-Sherbini, Sue Perry, Jane Alderdice, Annabel Harman, and Linda Tarm. "The Renal Dietetic Outcome Tool (RDOT) in clinical practice." Journal of Kidney Care 4, no. 3 (May 2, 2019): 116–24. http://dx.doi.org/10.12968/jokc.2019.4.3.116.

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Providing cost- and clinically-effective services is essential in today's NHS, but it can be difficult to capture this data in day to day practice. The identification and development of outcome measures for dietetics is an ongoing challenge. This article describes how the Renal Nutrition Group of the British Dietetic Association developed three renal-specific Dietetic Outcome Models and a Renal Dietetic Outcome Tool (RDOT) to measure dietetic outcomes in potassium and phosphate management and oral nutrition support in patients with chronic kidney disease for use in daily clinical practice

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2

Hwalla, N., and M. Koleilat. "Dietetic practice: the past, present and future." Eastern Mediterranean Health Journal 10, no. 6 (June 13, 2004): 716–30. http://dx.doi.org/10.26719/2004.10.6.716.

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The history of dietetics can be traced as far back as the writings of Homer, Plato and Hippocrates in ancient Greece. Although diet and nutrition continued to be judged important for health, dietetics did not progress much till the 19th century with the advances in chemistry. Early research focused focuses on vitamin deficiency diseases while later workers proposed daily requirements for protein, fat and carbohydrates. Dietetics as a profession was given a boost during the Second World War when its importance was recognized by the military. Today, professional dietetic associations can be found on every continent, and registered dietitians are involved in health promotion and treatment, and work alongside physicians. The growing need for dietetics professionals is driven by a growing public interest in nutrition and the potential of functional foods to prevent a variety of diet-related conditions

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3

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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4

Turner, Dorothea F. "NUTRITION AND DIETETICS." Nutrition Reviews 5, no. 10 (April 27, 2009): 289–90. http://dx.doi.org/10.1111/j.1753-4887.1947.tb04051.x.

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5

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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AbuSabha, Rayane, and Mary Dean Coleman. "Nutrition and Dietetics Directors’ Workload and Compensation Related to Program Accreditation Activities." Open Nutrition Journal 9, no. 1 (February 27, 2015): 13–21. http://dx.doi.org/10.2174/1876396001509010013.

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Nutrition and dietetics program directors were surveyed to quantify the amount of time they spend meeting accreditation-related requirements, and to determine the type of compensation they receive for their director workload. The survey was sent electronically in August 2011 to all nutrition and dietetics directors (N=572). A total of 312 usable surveys were received for a 54.5% response rate. The distribution of respondents almost mirrored the general distribution of nutrition and dietetics programs: 138 (44%) from Dietetic Internship (DI) programs, 122 (39%) from Didactic Programs in Dietetics (DPD), 29 (9%) from Coordinated Programs (CP) and 23 (7%) from Dietetic Technician (DT) programs. The majority of respondents (83%) were faculty based at a college or university, of whom, 49% had annual teaching loads between 18 and 24 credits. The average number of hours spent on director-type activities was approximately 22 hours/week with 15.6 of these hours dedicated to meeting accreditation specific requirements. Of the 248 directors who responded to the compensation questions, the majority (n=198, 80%) reported receiving some form of time relief or compensation for their responsibilities as program directors, commonly a 3-credit or 6-credit annual load reduction. On the other hand, 55 directors (22%) received no time relief or compensation for any of their work as program directors. Overall, the reported compensation did not match the level of effort stated by directors. Future evaluations should examine the possible association between the amount of time program directors spend on accreditation-related activities and the quality of their programs, and whether these accreditation activities are affecting the quality of the work for the directors’ other job responsibilities.

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7

Palermo, Claire. "Student and faculty perceptions of research in nutrition and dietetics: A qualitative investigation." Critical Dietetics 2, no. 1 (March 14, 2014): 11. http://dx.doi.org/10.32920/cd.v2i1.777.

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Evidence is fundamental to the practice of nutrition and dietetics yet few dietitians pursue research as a career path. The aim of this study was to explore elements of undergraduate teaching and learning in nutrition and dietetics that supports research skills development and inspires students to pursue research. This researched formed part of a process intended to inform curriculum development for undergraduate dietetic education. In-depth interviews with dietitians (past undergraduate students) pursuing research degrees and academics embedding research skills within their teaching and learning in nutrition and dietetics and other health professions were conducted, transcribed and analysed using thematic analysis. Eight students and five academics participated in the study. Qualitative analysis revealed three key themes. (i) Research in nutrition and dietetics is fundamental to practice; (ii) There are a number of internal and external cultivators and capacities for research; and (iii) strategies and approaches for research skill development should start early, continue through a curriculum and promote independence. This study identified that students and academics view research as fundamental to the practice of dietetics. Personal drivers as well as external factors enhance involvement in research. Research skills teaching should commence early and be embedded across whole curricula. The findings can be used to create teaching and learning opportunities that support research skill development and inspire dietitians to pursue research.

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8

Kiisk, Liidia. "Organizing the Estonian Physicians’ Nutritional and Dietetics Society in Tartu University Hospital." Papers on Anthropology 27, no. 2 (October 16, 2018): 38–42. http://dx.doi.org/10.12697/poa.2018.27.2.04.

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Along with everyday clinical work, many nurses and physicians are dealing with clinical nutrition – counselling of patients, nutrition research and cooperation with specialists. It is essential to organise the clinical nutrition of inpatients, outpatients and home-care patients. Patients with chronic diseases and their carers expect increasingly profound information and guidelines about their nutrition from their attending physicians or department nurses and later at home – for this, specific guidelines are needed. An initiative group of physicians at Tartu University Hospital founded the Estonian Physicians’ Nutritional and Dietetics Society. The aims of the Estonian Physicians’ Nutritional and Dietetics Society are development of cooperation and information exchange with specialists in different areas, development and conducting of continuing education programmes in dietetics in cooperation with the Centre for Continuing Medical Education at the University of Tartu. The terminology of dietetics needs unification and updating. Disease-specific clinical nutrition guidelines have to be compiled and published.

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Lordly, Daphne. "Students’ Perceptions of Males: Entering the Dietetic Profession." Canadian Journal of Dietetic Practice and Research 73, no. 3 (September 2012): 111–16. http://dx.doi.org/10.3148/73.3.2012.111.

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Purpose: Perceptions about males within the dietetic profession were examined among students enrolled in dietetic programs. Methods: A survey was administered in classes or online to first- and fourth-year nutrition students in seven dietetic programs. Data were subjected to content analysis to determine why students thought more males were not choosing dietetics as a career, and what impact an increase in males choosing dietetics might have on the profession. Results: Barriers to career choice were primarily gendered. Respondents believed an increase in male dietitians would be positive, increasing professional diversity. Specifically, more male role models would reach more male clients and increase male interest in dietetics as a career. Students also foresaw improved professional status, leading to greater professional respect and credibility. Current stereotyping would be challenged. Perspectives revealed heteronormative assumptions that would influence recruitment strategies. Conclusions: The findings suggest that broadening the current sex composition of the profession could be beneficial. Attitudes and practices from inside and outside the dietetic profession can influence career choice. Further research would allow a more nuanced approach to the complex and interrelated issues associated with sex and gendered behavior as they relate to the professional complement.

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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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11

SHARMA, AL. "Clinical; Dietetics and Nutrition." Medical Journal Armed Forces India 54, no. 2 (April 1998): 176. http://dx.doi.org/10.1016/s0377-1237(17)30523-3.

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12

Steinberg, Francene M. "Clinical Dietetics and Nutrition." American Journal of Clinical Nutrition 70, no. 5 (November 1, 1999): 947. http://dx.doi.org/10.1093/ajcn/70.5.947.

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13

Forbes, A. "Human Nutrition and Dietetics." Postgraduate Medical Journal 70, no. 830 (December 1, 1994): 942–43. http://dx.doi.org/10.1136/pgmj.70.830.942-c.

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Judd, Patricia A. "Human Nutrition and Dietetics." Journal of Human Nutrition and Dietetics 7, no. 3 (June 1994): 237. http://dx.doi.org/10.1111/j.1365-277x.1994.tb00436.x.

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15

Sharman, Jyotsna, and Susanne Ashby. "Perspectives on App Use Among Nutrition and Dietetics Professionals." Open Nutrition Journal 9, no. 1 (February 27, 2015): 76–81. http://dx.doi.org/10.2174/1876396001509010076.

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Despite the proliferation and use of handheld technology tools (such as Smartphones and Tablet PCs) along with software applications within the general US populace, little is known regarding their specific use by dietetics practitioners and instructors. As part of a dietetics informatics project to develop useful visualizations from nutrition datasets, the researchers sought first to explore how those in the field viewed the use of these handheld devices. The authors describe an exploratory survey study intended to investigate the current uses of new technology tools such as personal digital assistants like Smartphones and Tablet PCs by dietetic practitioners and instructors (from institutes of higher education and from Extension programs). Results revealed that a majority either do not own the latest technology or, if they do, use it primarily for personal use. Results also demonstrated that the target audiences had minimal experience with emerging technologies such as apps and visualizations. However, results showed that the target audiences did have a strong interest in learning the use of these tools and applications within their field. Respondents offered many ideas for useful applications while indicating that they required more instruction in how to utilize nutrition visualizations and apps within their classroom or field.

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Proudfoot, Allison, Daphne Lordly, Barb Anderson, and Doris Gillis. "Enhanced Dietetics Education Through Collaboration: A Study to Identify Opportunities." Canadian Journal of Dietetic Practice and Research 75, no. 2 (July 2014): 101–4. http://dx.doi.org/10.3148/75.2.2014.101.

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With the aim of enhancing dietetics education in Nova Scotia, key stakeholders were engaged in identifying current practice issues along with opportunities for collaboration to address them. A survey containing five open-ended questions was distributed by email to a purposive sample of 24 participants affiliated with three universities with dietetics programs. Participants fell into five categories: internship coordinators, dietetics educators, recent internship graduates, current interns, and prospective interns. The response rate was 58%. Data were thematically analyzed through a process of constant comparison. Primary themes emerged, which reflected survey participants’ concerns about three current practice issues: province-wide standards, internship placement availability, and the overall educational experience. Additional comments suggested that overall dietetic educational experiences could be improved if relevant clinical experiences were offered and preceptor workloads were accommodated. The creation of province-wide standards for assessing interns’ level of competency was perceived to offer multiple benefits, including decreased preceptor workloads. Participants believed that collaborative actions might increase internship placements and improve the overall dietetic internship experience for interns and preceptors.

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White, Jill. "Cultural Dominance in Dietetics; Hearing the Voices, African American Nutrition Educators Speak." Critical Dietetics 1, no. 3 (March 4, 2013): 10. http://dx.doi.org/10.32920/cd.v1i3.606.

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Currently less than 4% of Registered Dietitians in the U.S. come from African American or Latino communities. People are often unwilling to reveal their lifestyle patterns to those they fear will be insensitive to their sociopolitical position in society. The 2002 Institute of Medicine Committee on Understanding and Eliminating Racial and Ethnic Disparities in Health Care recommended an increase of underrepresented minorities in the health care workforce. This study analyzed the impact of white dominance in the Field of Dietetics. Nineteen African American women who practice nutrition education in the African American community were interviewed regarding their own educational experiences, their practice, and their perception of the profession of Dietetics. They were also asked to give their opinions regarding changes that need to take place in the field. Critical Race Theory was utilized as a lens to analyze the findings. The women reported racism in their educational histories. The participants commented on their ability to relate to the food, economic conditions and learning styles of their African American clients. They identified a number of obstacles to becoming Registered Dietitians, many of which centered on accessing the internship process and the lack of perceived cost/benefit. The participants discussed needed changes in the educational process, including more multicultural education for dietetic students. It is hoped that this study will provide a voice from those who have been marginalized in Dietetics to project insight on how the field might become more inclusive and effective in communities of color.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics." Nutrition Today 26, no. 1 (January 1991): 13–24. http://dx.doi.org/10.1097/00017285-199101000-00004.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics." Nutrition Today 26, no. 4 (July 1991): 18–29. http://dx.doi.org/10.1097/00017285-199107000-00004.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics." Nutrition Today 26, no. 6 (November 1991): 6–17. http://dx.doi.org/10.1097/00017285-199111000-00003.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics." Nutrition Today 27, no. 3 (May 1992): 13–25. http://dx.doi.org/10.1097/00017285-199205000-00004.

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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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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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Nakamura, Teiji. "Preventive medicine, nutrition and dietetics." Health Evaluation and Promotion 39, no. 6 (2012): 750–58. http://dx.doi.org/10.7143/jhep.39.750.

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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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28

Hill, Alyson. "Advancing dietetics and clinical nutrition." Journal of Human Nutrition and Dietetics 24, no. 2 (March 14, 2011): 197. http://dx.doi.org/10.1111/j.1365-277x.2011.01151.x.

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Angelakis, Georgia. "Genetics in Nutrition and Dietetics." Topics in Clinical Nutrition 19, no. 4 (October 2004): 308–15. http://dx.doi.org/10.1097/00008486-200410000-00008.

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Holmes, Susan. "Nutrition and dietetics for nurses." International Journal of Nursing Studies 23, no. 1 (1986): 90–91. http://dx.doi.org/10.1016/0020-7489(86)90046-5.

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31

van der Kruk, Joke J., Harriët Jager-Wittenaar, Roos MB Nieweg, and Cees P. van der Schans. "Do Dutch nutrition and dietetics students meet nutritional requirements during education?" Public Health Nutrition 17, no. 6 (May 10, 2013): 1237–44. http://dx.doi.org/10.1017/s1368980013001237.

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AbstractObjectivesTo compare the dietary intakes of Dutch nutrition and dietetics students with the Dutch RDA and the Dutch National Food Consumption Survey (DNFCS), and to assess whether dietary intake changes during education.DesignCross-sectional and longitudinal research (2004–2010).SettingData collection by 7 d dietary record and questionnaire.SubjectsDutch nutrition and dietetics students.ResultsThree hundred and fifty-two first-year and 216 fourth-year students were included. One hundred and thirty-three students in three cohorts were assessed twice. Of first-year students, >80 % met the RDA for all macronutrients. Of these students only 37 % met the RDA for fibre and in 43 % intake of saturated fat was too high. Fourth-year students more often met the RDA for fruits (55 %) and vegetables (74 %) compared with first-year students (32 % and 40 %, respectively). Intake of fruits and vegetables of both first- and fourth-year students was much higher than that of DNFCS participants (where 2 % and 7 %, respectively, met the corresponding RDA). Only <25 % of fourth-year students met the RDA for Fe, Se and vitamin D. In the cohorts, dietary intake for all macronutrients stabilised from the first to the fourth year (>80 %). Intakes of dietary fibre, Ca, Mg, Se, riboflavin, niacin, fruits, vegetables and fish improved significantly during education.ConclusionsDietary intake of nutrition and dietetics students is much better than that of DNFCS participants and improved during education. However, there is still a gap between actual dietary intake and the RDA, especially for Fe, Se and vitamin D.

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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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van Heukelom, Holly, Valli Fraser, Jiak-Chin Koh, Kay McQueen, Kara Vogt, and Frances Johnson. "Implementing Nutrition Diagnosis: At a Multisite Health Care Organization." Canadian Journal of Dietetic Practice and Research 72, no. 4 (December 2011): 178–80. http://dx.doi.org/10.3148/72.4.2011.178.

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The American Dietetic Association Nutrition Care Process (NCP) is designed to improve patient care and interdisciplinary communication through the consistent use of standardized nutrition language. Supported by Dietitians of Canada, the NCP has been gaining prominence across Canada. In spring 2009, registered dietitians at Providence Health Care, an academic, multisite health care organization in Vancouver, British Columbia, began using the NCP with a focus on nutrition diagnosis. The success of nutrition diagnosis at Providence Health Care has depended on support from the Clinical Nutrition Department leadership, commitment from the NCP champions, regularly scheduled lunch-and-learn sessions, revised nutrition assessment forms with a section for nutrition diagnosis statements, and the Pocket Guide for International Dietetics & Nutrition Terminology (IDNT) Reference Manual. Audit results from June through August 2010 showed a 92% nutrition diagnosis completion rate for acute-care and long-term care sites within Providence Health Care. Ongoing audits will be used to evaluate the accuracy and quality of nutrition diagnosis statements. This evaluation will allow Providence Health Care dietitians to move forward with nutrition intervention.

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Kessler, Lisa, L. Olivares, S. Wallace, A. Gordon, and B. Burns-Whitmore. "Estudiante de Dietetico: Dietetics Undergraduate Curriculum and Mentoring Program." Journal of Nutrition Education and Behavior 45, no. 4 (July 2013): S17. http://dx.doi.org/10.1016/j.jneb.2013.04.049.

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35

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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Ng, Eric, and Caroline Wai. "Towards a definition of anti-oppressive dietetic practice in Canada." Critical Dietetics 5, no. 2 (March 3, 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 and privilege shape the dietitian-client relationship. The purpose of this commentary is to propose a shift from cultural competence or diversity and inclusion in dietetics to an explicit intention of anti-oppressive dietetic practice. We begin our exploration from the Canadian context. We draw from our background working in health equity in public health, and our experiences facilitating equity training using anti-oppression approaches with dietetic learners and other public health practitioners. In creating a working definition of anti-oppressive dietetic practice, we conducted a scan of anti-oppression statements by health and social services organizations in Ontario, Canada, and literature from critical dietetics. A literature search revealed anti-oppressive practice frameworks in nursing and social work. However, this language is lacking in mainstream dietetic practice, with anti-oppression only discussed within the literature on critical dietetics and social justice. We propose that "dietitians can engage in anti-oppressive practice by providing food and nutrition care/planning/service to clients while simultaneously seeking to transform health and social systems towards social justice."

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Finn, Susan Calvert. "Dietetics." TOPICS IN CLINICAL NUTRITION 5, no. 4 (October 1990): 59–71. http://dx.doi.org/10.1097/00008486-199010000-00006.

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Wright, Audrey C. "Dietetics." TOPICS IN CLINICAL NUTRITION 10, no. 3 (July 1995): 38–41. http://dx.doi.org/10.1097/00008486-199506000-00008.

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Luby, Monica W. "Dietetics." TOPICS IN CLINICAL NUTRITION 13, no. 4 (October 1998): 87. http://dx.doi.org/10.1097/00008486-199809000-00018.

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Yoong, Sze Lin, Jacklyn Jackson, Courtney Barnes, Nicole Pearson, Taren Swindle, Sharleen O’Reilly, Rachel Tabak, Regina Belski, Alison Brown, and Rachel Sutherland. "Changing landscape of nutrition and dietetics research? A bibliographic analysis of top-tier published research in 1998 and 2018." Public Health Nutrition 24, no. 6 (January 13, 2021): 1318–27. http://dx.doi.org/10.1017/s1368980021000136.

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AbstractObjective:The current study sought to describe and compare study type, research design and translation phase of published research in nutrition and dietetic journals in 1998 and 2018.Design:This was a repeat cross-sectional bibliographic analysis of Nutrition and Dietetics research. All eligible studies in the top eight Nutrition and Dietetics indexed journals in 1998 and 2018 were included. Two independent reviewers coded each study for research design (study type and study design) and translation phase (T0-T4) of the research using seminal texts in the field.Setting:Not relevant.Participants:Not relevant.Results:The number of publications (1998, n 1030; 2018, n 1016) has not changed over time, but the research type, design and translation phases have. The proportion of intervention studies in 1998 (43·8 %) was significantly higher than 2018 (19·4 %). In 2018, more reviews (46·9 % v. 15·6 % in 1998) and less randomised trials (14·3 % v. 37·8 % in 1998) were published. In regard to translation phase, there was a higher proportion of T2–T4 research in 2018 (18·3 % v. 3·8 % in 1998); however, the proportion of T3/T4 (dissemination, implementation and population-level research) research was still low (<3 %). Our sensitivity analysis with the four journals that remained in the top eight journal across the two time periods found no differences in the research type, design and translation phases across time.Conclusions:There was a reduction in intervention and T0 publications, alongside higher publication of clinical study designs over time; however, published T3/T4 research in Nutrition and Dietetics is low. A greater focus on publishing interventions and dissemination and implementation may be needed.

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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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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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Butt, Majda A. "Book Review: Clinical Dietetics and Nutrition." Nutrition and Health 7, no. 1 (July 1990): 48–49. http://dx.doi.org/10.1177/026010609000700117.

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Kaneda, Masayo. "School dietetics teacher and nutrition education." Journal for the Integrated Study of Dietary Habits 15, no. 2 (2004): 77–83. http://dx.doi.org/10.2740/jisdh.15.77.

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Graves, Nancy S. "The dictionary of nutrition and dietetics." International Journal of Hospitality Management 16, no. 3 (September 1997): 317–18. http://dx.doi.org/10.1016/s0278-4319(97)89039-1.

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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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Alkhaldi, YahiaM. "Oxford handbook of nutrition and dietetics." Saudi Journal of Obesity 4, no. 2 (2016): 93. http://dx.doi.org/10.4103/2347-2618.197707.

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Suter, P. M. "Oxford Handbook of Nutrition and Dietetics." European Journal of Clinical Nutrition 63, no. 5 (May 2009): 705. http://dx.doi.org/10.1038/sj.ejcn.1602979.

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Dilloway, Tina. "Pocket guide to nutrition and dietetics." Journal of Human Nutrition and Dietetics 16, no. 1 (February 2003): 43. http://dx.doi.org/10.1046/j.1365-277x.2003.00412.x.

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CHWANG, Leh-Chii. "Nutrition and dietetics in aged care." Nutrition & Dietetics 69, no. 3 (September 2012): 203–7. http://dx.doi.org/10.1111/j.1747-0080.2012.01617.x.

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