Relevant bibliographies by topics / Dietitian

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

Academic literature on the topic 'Dietitian'

Author: Grafiati
Published: 4 June 2021
Last updated: 20 February 2023

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Journal articles on the topic "Dietitian"

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Gheller, Brandon JF, Phillip Joy, and Daphne Lordly. "A Qualitative Study Exploring the Experience of the Male Dietitian from Student to Professional." Canadian Journal of Dietetic Practice and Research 79, no. 2 (June 1, 2018): 55–59. http://dx.doi.org/10.3148/cjdpr-2018-003.

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Purpose: In Canada, dietitians serve a sex-diverse population despite the profession being predominately female (>95%). It is unknown why there are so few male dietitians. The objective of the present study was to explore the experience of the male dietitian, as a minority, in female-dominated dietetics.Methods: Two semi-structured interviews were conducted, approximately 6 weeks apart, with Nova Scotian male dietitians. The interviews prompted participants to reflect on their experience of being a male dietitian. Interviews were analyzed using Interpretative Phenomenological Analysis.Results: Male dietitians with between 1 and 17 years of experience participated (n = 6). Participant experiences were expressed as 4 themes: (i) feelings of difference and otherness, (ii) adapting to the female-dominated culture, (iii) constructing a professional identity, and (iv) passion as the driver for success. A theoretical framework for understanding the male dietitian’s experience was outlined.Conclusion: The experience of the male dietitian is unique and is a consequence of training and practicing in a female-dominated space. The effect of adaptation and construction of a professional identity that is a response to female-dominated cultural norms is wide ranging and may be constraining for male practitioners thereby affecting their contributions to the field.
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PIRES, Patrícia Fernanda Ferreira, Anabelle RETONDARIO, Claudia Choma Bettega ALMEIDA, Suely Teresinha SCHMIDT, Marcia Regina BEUX, and Sila Mary Rodrigues FERREIRA. "Professional practice of dietitians in the Brazilian School Feeding Program: A multiple case study." Revista de Nutrição 30, no. 4 (August 2017): 499–510. http://dx.doi.org/10.1590/1678-98652017000400009.

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ABSTRACT Objective: To assess dietician’s numerical parameters for school feeding and discuss limitations and possibilities for professional practice in the municipalities of Vale do Ivaí, in Northern Paraná, Brazil. Methods: This is a multiple case study. A semi-structured interview was administered to dietitians working at the School Feeding Program in nine cities located in Vale do Ivaí, Paraná, Brazil. Resolution nº 465/2010, from the Brazilian Federal Board of Dietitians, was used to calculate the adequacy of working hours of dietitians. The legistation of the Brazilian School Feeding Program was applied to discuss professional practice. Results: All the cities had at least one dietitian responsible for the School Feeding Program. The percentage of adequate working hours was from 20 to 66%. Some dietitians were involved in management activities, administration, procurement, and accounting, in addition to dietitian assignments for the School Feeding Program. Most dietitians worked in other sectors of the municipalities such as the health system, social assistance, and at events. This practice could compromise compliance of technical activities that must be met by the dietitians of the School Feeding Program. Conclusion: The number of dietitians in most of cities working at School Feeding Program is not sufficient to meet the number of students. The insuficient workload and excessive activities could hinder the development of dietitian’s private activities. The hiring of nutrition and dietitian technicians and administrative assistants for bureaucratic activies is recommended.
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Larson, Dagny, Jacqueline Henning, and Marissa Burgermaster. "Optimal App Use by Dietitians Limited by Payment Structures, App Usability, and Lack of Dietitian Familiarity With Available Apps: A Qualitative Thematic Analysis." Current Developments in Nutrition 5, Supplement_2 (June 2021): 979. http://dx.doi.org/10.1093/cdn/nzab051_023.

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Abstract Objectives To expand on previous survey-based research that provided a basic understanding of dietitian perspectives on app use by exploring factors that are influencing dietitian decision-making regarding the use and recommendation of apps with individual clients. Methods 20–60-minute semi-structured interviews conducted in-person, over the phone, or via videoconferencing from November 2019 to July 2020 with U.S. dietitians (n = 20) working in outpatient practice. Interview audio transcribed verbatim. Qualitative thematic analysis of interview transcripts. The creation of an audit trail, memos, and peer debriefing were used to enhance trustworthiness. Results Years in practice ranged from 2–42. Weight management and diabetes were most common counseling topics. Several factors that influence dietitian decision-making appear to limit a dietitians’ optimal use of apps, including current payment structure, limited app usability, and a dietitian's familiarity with available apps. Current payment structures typically don't compensate dietitians for time spent outside of visits to review app data or communicate/provide feedback to clients via the app. Participants described having difficulty finding apps for non-English speaking clients, clients with low literacy, and clients with complex dietary restrictions. A dietitian's familiarity with available apps also influenced if they were able to find apps that included desired features. Conclusions Despite noting potential benefits of app use, dietitians are not utilizing apps as frequently as desired due to current payment structures, app feature and usability limitations, and the overabundance of apps without sufficient time or guidance for assessing available apps. Future research and policies to address these limitations could greatly improve the efficacy and use of apps in dietetics. Funding Sources None
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Rushton, Alita, Adrienne Young, Heather Keller, Judith Bauer, and Jack Bell. "Delegation Opportunities for Malnutrition Care Activities to Dietitian Assistants—Findings of a Multi-Site Survey." Healthcare 9, no. 4 (April 10, 2021): 446. http://dx.doi.org/10.3390/healthcare9040446.

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Approximately one-third of adult inpatients are malnourished with substantial associated healthcare burden. Delegation frameworks facilitate improved nutrition care delivery and high-value healthcare. This study aimed to explore knowledge, attitudes, and practices of dietitians and dietitian assistants regarding delegation of malnutrition care activities. This multi-site study was nested within a nutrition care implementation program, conducted across Queensland (Australia) hospitals. A quantitative questionnaire was conducted across eight sites; 87 dietitians and 37 dietitian assistants responded and descriptive analyses completed. Dietitians felt guidelines to support delegation were inadequate (agreement: <50% for assessment/diagnosis, care coordination, education, and monitoring and evaluation); dietitian assistants perceived knowledge and guidelines to undertake delegated tasks were adequate (agreement: >50% food and nutrient delivery, education, and monitoring and evaluation). Dietitians and dietitian assistants reported confidence to delegate/receive delegation (dietitian agreement: >50% across all care components; dietitian assistant agreement: >50% for assessment/diagnosis, food and nutrient delivery, education, monitoring and evaluation). Practice of select nutrition care activities were routinely performed by dietitians, rather than assistants (p < 0.001 across all nutrition care components). The process for care delegation needs to be improved. Clarity around barriers and enablers to delegation of care prior to implementing reforms to the current models of care is key.
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Cantwell, Barbara, Carol Clarke, and Jane Bellman. "Building a Vision of Dietitian Services In Primary Health Care." Canadian Journal of Dietetic Practice and Research 67, S1 (September 2006): S54—S57. http://dx.doi.org/10.3148/67.0.2006.s54.

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Purpose: Primary health care (PHC) reform, especially efforts to implement interdisciplinary teams, has implications for dietetic practice. A consistent, clear vision of the registered dietitian’s (RD’s) role in PHC is needed to develop a successful advocacy agenda. Methods: The Dietitians of Canada (DC) Central and Southern Ontario Primary Health Care Action Group organized a four-step process to engage dietitians in developing an advocacy agenda for RD PHC services in Ontario. Two facilitated workshops brought together dietitian opinion leaders to enhance the understanding of current roles, find common ground, and develop a shared vision. All DC members were invited to review the draft vision, and feedback was integrated into a revised vision. Results: Registered dietitians saw PHC reform through many lenses, and were uncertain about how reforms would affect their practices. In a national review, the majority of reviewers (approximately 85% of 270) supported the draft vision; additional clarity was needed on resources and the breadth of services that RDs would provide. Conclusion: Development of a PHC vision for RDs should be helpful in advocating for dietitian services in PHC.
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MacLellan, Debbie, and Daphne Lordly. "Dietetic Students’ Understanding: Of What Becoming a Dietitian Means." Canadian Journal of Dietetic Practice and Research 74, no. 2 (July 2013): 96–97. http://dx.doi.org/10.3148/74.2.2013.96.

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Purpose: We explored dietetic students’ beliefs about what becoming a dietitian means. Methods: A phenomenological approach to inquiry was used. Thirteen undergraduate students enrolled in a dietetics program were interviewed, and data were analyzed thematically. Results: The overarching theme was students’ expectations of what being a dietitian means and how those expectations change throughout their education. Exposure to a variety of dietitians in practice helped shape participants’ understanding of being a dietitian. Conclusions: For dietetic students to develop a strong identity as dietitians and to strengthen the profession, they must be exposed to practising professionals early and often.
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Long, Zhiwen, Shan Huang, Jie Zhang, Deng Zhang, Jun Yin, Chengyuan He, Qinqiu Zhang, et al. "A Digital Smartphone-Based Self-administered Tool (R+ Dietitian) for Nutritional Risk Screening and Dietary Assessment in Hospitalized Patients With Cancer: Evaluation and Diagnostic Accuracy Study." JMIR Formative Research 6, no. 10 (October 26, 2022): e40316. http://dx.doi.org/10.2196/40316.

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Background Malnutrition is a common and severe problem in patients with cancer that directly increases the incidence of complications and significantly deteriorates quality of life. Nutritional risk screening and dietary assessment are critical because they are the basis for providing personalized nutritional support. No digital smartphone-based self-administered tool for nutritional risk screening and dietary assessment among hospitalized patients with cancer has been developed and evaluated. Objective This study aims to develop a digital smartphone-based self-administered mini program for nutritional risk screening and dietary assessment for hospitalized patients with cancer and to evaluate the validity of the mini program. Methods We have developed the R+ Dietitian mini program, which consists of 3 parts: (1) collection of basic information of patients, (2) nutritional risk screening, and (3) dietary energy and protein assessment. The face-to-face paper-based Nutritional Risk Screening (NRS-2002), the Patient-Generated Subjective Global Assessment Short Form (PG-SGA-SF), and 3 days of 24-hour dietary recall (3d-24HRs) questionnaires were administered according to standard procedure by 2 trained dietitians as the reference methods. Sensitivity, specificity, positive predictive value, negative predictive value, κ value, and correlation coefficients (CCs) of nutritional risk screened in R+ Dietitian against the reference methods, as well as the difference and CCs of estimated dietary energy and protein intakes between R+ Dietitian and 3d-24HRs were calculated to evaluate the validity of R+ Dietitian. Results A total of 244 hospitalized patients with cancer were recruited to evaluate the validity of R+ Dietitian. The NRS-2002 and PG-SGA-SF tools in R+ Dietitian showed high accuracy, sensitivity, and specificity (77.5%, 81.0%, and 76.7% and 69.3%, 84.5%, and 64.5%, respectively), and fair agreement (κ=0.42 and 0.37, respectively; CC 0.62 and 0.56, respectively) with the NRS-2002 and PG-SGA-SF tools administered by dietitians. The estimated intakes of dietary energy and protein were significantly higher (P<.001 for both) in R+ Dietitian (mean difference of energy intake: 144.2 kcal, SD 454.8; median difference of protein intake: 10.7 g, IQR 9.5-39.8), and showed fair agreement (CC 0.59 and 0.47, respectively), compared with 3d-24HRs performed by dietitians. Conclusions The identified nutritional risk and assessment of dietary intakes of energy and protein in R+ Dietitian displayed a fair agreement with the screening and assessment conducted by dietitians. R+ Dietitian has the potential to be a tool for nutritional risk screening and dietary intake assessment among hospitalized patients with cancer. Trial Registration Chinese Clinical Trial Registry ChiCTR1900026324; https://www.chictr.org.cn/showprojen.aspx?proj=41528
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Murray, Rebecca, Amanda Baker, Sean Halpin, Ben Britton, Kristen McCarter, Kerrin Palazzi, and Alison K. Beck. "Therapeutic Alliance Between Dietitians and Patients With Head and Neck Cancer: The Effect of Training in a Health Behavior Change Intervention." Annals of Behavioral Medicine 53, no. 8 (November 5, 2018): 756–68. http://dx.doi.org/10.1093/abm/kay083.

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Abstract Background The relationship between a clinician and their client—the “therapeutic alliance” is a robust predictor of outcome in healthcare settings; yet, few interventions to improve alliance have been tested. Motivational interviewing is a client-centered approach that embodies many principles and strategies consistent with a strong therapeutic alliance. Purpose To examine whether alliance is enhanced by training dietitians to deliver a motivational interviewing informed health behavior change intervention (“Eating as Treatment”; EAT) as part of routine consultations with patients with head and neck cancer. The predictive ability of motivational interviewing techniques was also assessed. Methods A secondary analysis of the EAT stepped-wedge cluster-randomized controlled trial was conducted. Patients with head and neck cancer undergoing radiotherapy (n = 307) were treated by radiotherapy dietitians (n = 29) during the control (Treatment as Usual) or intervention (EAT) phase. Alliance was rated during the first and final weeks of radiotherapy, and again 4 and 12 weeks post-radiotherapy. Dietetic sessions were audiotaped. Week one sessions were objectively rated for dietitians’ use of motivational interviewing techniques. Results Generalized linear-mixed effects regressions found no effect of EAT on dietitian-rated alliance (p = .237). After excluding outliers, patient-rated alliance was 0.29 points lower after EAT training (p = .016). Post hoc analyses revealed lower patient ratings on perceived support and dietitian confidence. Hierarchical multiple regressions found that no specific motivational interviewing techniques predicted patient-rated alliance. Dietitian acknowledgment of patient challenges was related to dietitian-rated alliance (β =.15, p =.035). Conclusions Patient and dietitian ratings of alliance were high after EAT training, but not significantly improved. Further research is needed to better understand the differential impact of intervention training and delivery on patient and clinician ratings of therapeutic alliance. Clinical Trial information Trial registration number ACTRN12613000320752
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Fraser, Kathryn, and Jennifer Brady. "Exploring Social Justice Advocacy in Dietetic Education: A Content Analysis." Canadian Journal of Dietetic Practice and Research 80, no. 1 (March 1, 2019): 2–7. http://dx.doi.org/10.3148/cjdpr-2018-027.

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Purpose: To explore the extent to which knowledge- and skill-based learning regarding social justice and/or social justice advocacy is included in the course descriptions of required courses of accredited, English-speaking dietitian training programs in Canada. Methods: This study is a mixed-methods content analysis of required course descriptions sampled from university academic calendars for accredited, English-speaking dietitian training programs across Canada. Results: Quantitative analysis showed that required course descriptions (n = 403) included few instances of social justice-related terminology (n = 63). Two themes emerged from the qualitative analysis: competing conceptualizations of social issues and dietitians’ roles; prioritization of science-based knowledge and ways of knowing. Conclusions: Accredited, English-speaking dietitian training programs in Canada appear to include little knowledge- or skill-based learning regarding social justice issues and advocacy. Supporting future dietitians to pursue leadership roles in redressing social injustices and socially just dietetic practice may require more explicit education and training about social justice issues and advocacy skills.
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Alia, Souheir, Habiba I. Ali, Taoufik Zoubeidi, and Mariam Ahmed. "Nutrition Knowledge and Satisfaction Levels of Postbariatric Surgery Adults in the United Arab Emirates: A Pilot Study." Journal of Nutrition and Metabolism 2019 (April 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/9148459.

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Research assessing the nutrition knowledge of postbariatric surgery patients is limited, although this category of patients is predisposed to malnutrition. In this pilot study, we explored postbariatric nutrition knowledge, satisfaction levels with dietitian nutrition counseling, and decision to undergo bariatric surgery of 83 patients who attended a postbariatric outpatient nutrition clinic in Dubai, United Arab Emirates (UAE). A cross-sectional design involving gender-stratified random sampling method was used to recruit 83 postbariatric surgery participants. A self-administered questionnaire was employed to collect information about nutrition knowledge related to dietary recommendations after bariatric surgery as well as participant views on dietitian nutrition counseling, their decision to undergo bariatric surgery, and nutrition-related complications experienced after the surgery. The mean (SD) knowledge score of postbariatric diet was 9.7 (2.05) out of a maximum possible score of 14. The majority of the participants (78.3%) correctly identified which foods are recommended during the first stage of the postbariatric surgery diet, and more than 90% knew about the importance of high-protein supplements after bariatric surgery. Female participants had significantly higher mean knowledge score compared to males (p=0.02). Although nearly 80% of the participants reported regular follow-up with their dietitian, only 10.8% reported high adherence to the dietitian’s instructions. Moreover, more than two-thirds of the participants (71.1%) rated dietary advice provided by dietitians as vague. The most common complication experienced by the participants after bariatric surgery was nausea (61.4%). Furthermore, the majority of the participants (83.4%) found their daily and leisure activities to be more enjoyable after bariatric surgery. Ways of improving the quality of information delivery by dietitians should be explored to enhance patient comprehension and adherence to postbariatric surgery diet recommendations. Future research involving a larger and more representative sample to extend our findings are needed.
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Dissertations / Theses on the topic "Dietitian"

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Packer, Connie Lynn. "Registered Dietitian Dress and The Effect of Dietitian Dress on Perceived Professionalism." BYU ScholarsArchive, 2007. https://scholarsarchive.byu.edu/etd/1262.

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People use others' dress to make assumptions, including how they believe the wearer will behave. Observers then adjust their behavior in response to the anticipated behavior of the wearer. Physician or nurse dress affects the degree to which patients perceive the medical professional as confident, experienced, competent, mature, trustworthy, and professional. Dietitian dress has not been studied. Our purpose was to identify 1) the current level of formality of dress of registered dietitians (RD), 2) characteristics of dress codes, 3) the effect of RD dress on patient/client perceptions of professional traits, and 4) the level of formality at which an RD is perceived as being most professional. Phase I Respondents were randomly selected from the American Hospital Association database and the national WIC directory. A total of 972 managers (449 WIC and 523 hospital nutrition services) completed a survey about their facility's dress code policy for RDs, and how the facility's dietitians dress for work. Data showed that at most WIC clinics dietitians dress in Semi-Casual (khaki pants/collared knit top) attire while most hospitals dietitians dress in Business Casual II (dress slacks/knit shirt) attire. Over half of all managers surveyed felt that dietitian dress was important and a priority. Phase II Respondents were patients/clients of a hospital or WIC clinic in Illinois, Virginia, or Utah. Respondents gave demographic information and rated pictures of a dietitian in nine sets of clothing on eight characteristics: empathetic, competent, approachable, credible, organized, effective, professional, and confident. Respondents identified the dietitian with whom they would most and least prefer to have nutritional counseling. A total of 582 surveys were collected. These data showed that WIC participants and hospital patients most preferred the dietitian to dress in Business Casual (dress slacks/collared dress shirt) with a lab coat; this attire also received the most positive/desirable Professional Characteristic Scores. All respondents least preferred the dietitian dressed in Casual (jeans/knit shirt) attire; this attire received the least positive/desirable Professional Characteristic Scores. Only 1.1% of WIC and 8.1% of hospital dietitians regularly wear dress slacks, a collared shirt, and a lab coat, the patients'/clients' most preferred dress for dietitians.
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Renner, Samantha R. "Exploring Food Literacy Education during Nutrition Counseling for Patients with Diabetes: In-depth Interviews with Registered Dietitians/Registered Dietitian Nutritionists." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1627666350644364.

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Sladdin, Ishtar K. "Advancing Patient-Centred Care in Dietetics." Thesis, Griffith University, 2019. http://hdl.handle.net/10072/386542.

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Patient-centred care (PCC) is an integral component of high-quality care and has been associated with significant benefits for patients. Despite the increasing emphasis on ensuring healthcare systems are patient-centred, limited research has been conducted on this topic in dietetics. Dietitians play an important role in the management of chronic, lifestyle-related diseases, particularly in the primary care setting. There is potential for patient-centred practices to lead to enhanced care by dietitians and ultimately better outcomes for patients. To enhance understandings of PCC in dietetics, the aims of this research were to synthesise literature relating to PCC in dietetics and identify any gaps requiring further exploration; explore patients’ perceptions and experiences of PCC in dietetics; develop and psychometrically test a patient and dietitian-reported inventory to measure PCC in dietetics; and compare patients’ and dietitians’ experiences of PCC. These aims were addressed in three phases of research. In Phase I, a systematic literature search was conducted to identify studies that involved dietitians and/or patients who had participated in an individual dietetic consultation and related to one or more dimensions of PCC. Twenty-seven studies met the inclusion criteria and were analysed using meta-synthesis. Six themes arose: establishing a positive dietitian–patient relationship; displaying humanistic behaviours; using effective communication skills; individualising and adapting care; redistributing power to the patient; and lacking time for PCC practices. Findings suggested that research relating to PCC in dietetics was sparse, with only a small number of studies directly referring to PCC in their aims. The application of PCC in dietetics had not been widely investigated and no study specifically aimed to examine patients’ understandings of PCC. In Phase II, qualitative semi-structured interviews were conducted with a purposive sample of 11 adult patients who had participated in at least one dietetic consultation, had received nutrition care for the management one or more medical conditions and were English speaking. Participants were sought from dietitian-specific primary healthcare clinics using the patient database of a large primary healthcare service in Queensland, Australia. Participants’ perceptions and experiences of PCC were explored, and data were analysed thematically. The results highlighted that patients valued PCC highly. Patients wanted dietitians to develop a holistic understanding of their background and the underlying factors influencing their health; tailor advice and strategies to patients’ unique circumstances; be invested in their wellbeing; and be involved in decision-making. Some participants perceived care as generic and non-individualised and thought that dietitians controlled the encounter, limiting patient involvement. These findings contributed to the development of a conceptual model of PCC in dietetics. In Phase III, a patient and dietitian-reported inventory of five valid scales was compiled to reflect the conceptual model. The scales were the Communication Assessment Tool; 9-item Shared Decision-Making Questionnaire; Patient-Doctor Depth of Relationship Scale; SPNCS Seeing the Individual Patient sub-scale; and the PCPI-s Providing Holistic Care sub-scale. Between November 2017 and May 2018, the inventory was distributed as a survey to adult patients who had attended at least one individual dietetic consultation with an accredited practising dietitian (APD) working in primary care, and APDs with experience working in primary care. Six dietetic practices across Queensland (n = 3), New South Wales (n = 2) and Victoria (n = 1) participated in the recruitment of patients. Dietitians completed an e-survey that was initially distributed by the Dietitians Association of Australia. Subsequent strategies employed to enhance the response rate included an invitation via the Dietitian Connection weekly e-newsletter and dietitian specific social media sites. Exploratory factor analysis was performed using principal component analysis. Cronbach’s alpha, inter-item correlations and corrected item-total correlations were computed to evaluate the internal consistency of each scale. Data from the cross-sectional survey were analysed using the Mann-Whitney U test to compare patients’ and dietitians’ median scale scores to identify any differences between participants’ perspectives of PCC. One hundred and eighty dietitians and 133 patients completed the survey. Five factors were extracted, and Cronbach’s alpha values ranged from 0.73 to 0.91 and 0.87 to 0.97 across factors for the dietitian and patient versions respectively. Most items had strong loadings on only one factor. Factors were labelled shared decision-making; holistic and individualised care; patient–dietitian communication; knowing the patient/dietitian; and caring patient–dietitian relationships. Results suggested good preliminary validity and internal consistency for both inventories. Patients’ scores were significantly higher than dietitians’ for ‘shared decision-making’ (p=.004), but significantly lower for ‘providing holistic and individualised care’ (p=.005), ‘knowing the patient/dietitian’ (p=.001) and ‘caring patient–dietitian relationships’ (p=.009) suggesting small but important divergences between patients’ and dietitians’ experiences. This research contributes novel and important findings relevant to PCC in dietetics. Patients clearly value PCC, but do not always perceive that dietitians adopt this approach in practice. Strategies to enhance dietitians’ PCC should particularly focus on ensuring care is holistic and individualised, and good patient–dietitian relationships are established. Finally, the conceptually grounded inventory has promising preliminary validity and reliability. This research provides a solid foundation for future work in advancing PCC in dietetics.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School Allied Health Sciences
Griffith Health
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Johnson, Gwenyth Llewellyn. "Registered Dietitian Interest in Complementary Medicine." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/nutrition_theses/26.

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Complementary and alternative medicine (CAM) has become very popular with populations internationally and in the United States. CAM is defined as “a group of diverse medical and health systems, practices and products that are not generally considered as part of conventional medicine”. CAM is described as having five specific divisions: whole medical systems, mind-body medicine, biologically-based practices, manipulative- or body-based practices, and energy medicine. Recent studies have shown that CAM use is increasing. In the US 33% of the population reported using CAM in 1990, but 1997 usage rates increased to over 41%. The popularity of CAM is one of the reasons for the creation of the National Center for Complementary and Alternative Medicine (NCCAM) by the National Institutes of Health the Federal Government's lead agency for scientific research on the diverse medical and health care systems, practices, and products that are not generally considered part of conventional medicine”. NCCAM information was the foundation for this project. The goals of this project are to evaluate the interest of dietitians in Georgia in CAM and introduce participants of this project to a segment of CAM treatments. The primary research question is: Are dietitians in the state of Georgia interested in using CAM as part of their practice? There were three distinct portions to this project; the initial survey of the dietitian participants, the development and use of the introductory CAM lesson, and the evaluation of this lesson and final survey. The data from both the first and second surveys as well as the post test does support a positive answer to the research question, “Are registered dietitians in the state of Georgia interested in CAM? The results clearly indicate an interest from both the survey 1 and survey 2/ post test group. Some may ask, “Is this really of any importance to the dietetics profession?” The answer to this can be found in the nutrition literature. Conducting a topic search of “Complementary and alternative medicine” in three predominant nutrition journals: the American Journal of Clinical Nutrition, The Journal of Nutrition and The Journal of the American Dietetic Association, revealed more than 17,000 articles. These articles range for original research to review of original research to commentary articles evaluating the use of CAM to the dietetics practice. A number of articles addressed the importance of CAM in dietetics education as well as its importance to the practice and reimbursement for services.
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Shiyab, Amy S. "Knowledge and Perception of Nutritional Genomics Among Registered Dietitian Nutritionists." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1563187321042113.

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Murray, Donna Le Quesne 1961. "Registered dietitian's fat and fiber dietary behavior: The predictive ability of knowledge, beliefs, and the status of being a registered dietitian." Thesis, The University of Arizona, 1994. http://hdl.handle.net/10150/278464.

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Fat and fiber knowledge, belief, and dietary behavior of 75 registered dietitians (DR's) from the Southern Arizona Dietetic Association and 285 non-RD's from the Arizona population who completed the Western Regional-182's Far and Fiber survey were examined. Stepwise multiple regression model revealed those most likely to consume a diet low in fat and high in fiber were young to middle-aged married, well-educated, well-paid females. When competed with non-RD's, RD's were more willing to make appropriate dietary changes and more influenced by their health and weight concerns and by time factors. Further, RD's demonstrated higher knowledge levels, agreed less with belief statements, and practiced better dietary behavior. While a positive relationship was found between knowledge and behavior, negative relationships were discovered between knowledge and beliefs and behavior. RD knowledge and beliefs were significant predictors of dietary behavior. The RD status factor was a positive predictor of behavior and beliefs.
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Harper, Claudia. "Experiences of using Very Low Energy Diets for weight loss in consumers and providers: Qualitative Findings." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/29497.

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Background: Obesity and overweight are both, risk factors for numerous chronic diseases and thus, represent a high cost, both population wide and on a personal level. In Australia, this cost and the prevalence of obesity and chronic disease is increasing, despite public health measures to reduce them. Quantitative evidence has demonstrated that Very Low Energy Diets (VLEDs) offer the most effective long-term non-surgical weight loss outcomes and are cost effective, however they are rarely prescribed in practice. Reasons for this are often subjective and not easily encompassed with quantitative methodology. They include: they are unpleasant to use and difficult to adhere to, are unsafe and may induce increased weight regain or yo-yo dieting with concomitant psychological distress and will not embed the skills needed to maintain a lower weight in comparison to losing weight slowly. The overall aim of this thesis was to understand the lived experiences and perspectives of people who have undertaken a VLED for weight loss and those who have lost weight with a VLED and how this affected their experience of weight maintenance. Additionally, clinician experiences and perspectives of treating obesity in practice were investigated to more fully understand how the context of primary care informs their choice of intervention, including their use of VLEDs. Given the exploratory nature of this research a qualitative approach was undertaken to gain the understanding of a multiplicity of perspectives to enhance and deepen the investigation. The weight maintenance experiences of using VLEDs for weight loss and the clinician experiences were explored within the Australian context. Methods: Four studies were conducted to achieve this aim. Chapter 2 (Study 1) consists of a systematic review and synthesis of existing qualitative research that describes the perspectives and experiences of people who have undergone a VLED for weight loss. In order to extend knowledge beyond the active VLED weight loss stage, Chapter 3 (Study 2) consists of a qualitative study that used semi-structured interviews to explore womens’ experiences after undertaking a VLED. This study explores the period of time (1 or 2 years) after the participants had lost a significant amount of weight on the VLED and how this affected their experience of weight maintenance. This qualitative study was conducted as a sub-study to a randomised controlled trial conducted in Australia, in which VLED was the treatment arm of the trial. To help further the enquiry into why VLEDs are not routinely prescribed for weight loss at a community level and how the context of primary care influences treatment Chapter 4 (Study 3), explored accredited practicing dietitians’ (APDs’) perspectives and practices regarding obesity and obesity interventions, including the use of VLEDs and MRPs. This study was undertaken in the private practice context in Australia. To test how utilising VLEDs for weight loss could translate from the research context into practice Chapter 5 (Study 4) outlines a case study. This case study outlines a journey of a patient who took part in a translational pilot study which was embedded as an adjunct to an existing public health outpatient setting. Results and discussion: Study 1 found that VLEDs were generally well accepted and positively viewed by users. Adherence was facilitated by group meetings, rapid weight loss and ease of use. Barriers to adherence, such as temptations and social occasions, were overcome by avoidance and distraction strategies. Study 2 found that undertaking a VLED for weight loss conferred advantages during maintenance that previous weight loss attempts had not. Significant weight loss gave confidence and a desire to manage weight. Complete cessation of usual diet during a VLED helped break bad habits and introduce new helpful habits and self-efficacy in the ability to lose weight remained, even in those who had regained weight after the VLED. Study 3 found that the dietitians in this study preferred patient centred care and would prescribe VLEDs in certain circumstances. However, significant systemic barriers constrained effective treatment and success was predicated on working outside of the systemic barriers. Study 4 found that removing systemic barriers and treating patients as an adjunct to their usual care could effect significant change. Conclusion: In conclusion, this thesis makes an original contribution to research in obesity and provides an in-depth understanding of the experiences of treating obesity with a VLED. This study highlights that many of the negative views held by both patients and clinicians may be unfounded. The experiences of using VLEDs for weight loss can potentially translate to other settings outside of Australia. It also uncovers that there is a gap between the current management of obesity in Australia’s healthcare system and evidence-based practice for obesity. This thesis also outlines a case of successful treatment in this population within a model of care that eliminates the systemic barriers faced by many primary healthcare practitioners in the community. The findings in this thesis can inform future direction for developing feasible evidence-based and patient centred models of care at a primary health, community level for individuals who are affected by obesity.
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Mattson, Christine. "Outcomes of dietitian involvement with leukemia patients receiving total parenteral nutrition." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002mattsonc.pdf.

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Marcom, Madison. "Sarcopenia Screening by Registered Dietitian Nutritionists (RDNs) in the United States (U.S.)." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3871.

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Sarcopenia is a disease of muscle wasting primarily seen in older adults. Although this term was first coined over three decades ago, there is a lack of consensus on a definition, screening criteria, and treatment protocol for sarcopenia. The primary purpose of this study is to determine whether registered dietitian nutritionists (RDNs) in the United States (U.S.) screen for sarcopenia. Study participants were recruited through a randomized email list and included RDNs throughout the U.S. Respondents completed a survey questioning knowledge of sarcopenia, screening tools and company protocols in place, and the need and desire for sarcopenia education. Data revealed a lack of pre-existing protocols in place, a dissonance of validated and unvalidated screening tools used in practice, and substantial need for sarcopenia education.
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Hand, Rosa K. "The Impact of Patient to Registered Dietitian Nutritionist Ratios on Dialysis Nutrition Outcomes." Case Western Reserve University School of Graduate Studies / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=case1529406986089747.

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Books on the topic "Dietitian"

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LLC, Mometrix Media. Registered Dietitian Exam practice questions: Dietitian practices test & exam review for the Registered Dietitian Exam. Beaumont, Tex.]: Mometrix Media LLC, 2013.

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Death for a dietitian. New York: St. Martin's Press, 1988.

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Consultant Dietitians in Health Care Facilities., ed. Resource guide for the consultant dietitian. [S.l.]: Consultant Dietitians in Health Care Facilities, 1993.

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author, Batchelor Jeffrey M., ed. A recipe for life by the doctor's dietitian. Santa Monica, California: SGJ Publishing, 2009.

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1940-, Foster Donna, and Smith Edge Marianne, eds. The consultant dietitian: Developing marketable skills in health care. New York: Van Nostrand Reinhold, 1991.

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Activators' Workshop on Repositioning the Dietitian for the 21st Century (1994 Ontario Dietetic Association) . Activators' Workshop on Repositioning the Dietitian for the 21st Century. [Toronto?]: Pickard & Laws Consulting Group Inc., 1994.

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LLC, Mometrix Media. Registered dietitian exam secrets: Study guide : your key to exam success. [Beaumont, Tex.]: Mometrix Media, 2012.

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Kriener, Blocker Anne, ed. Consulting for success: Professional forms for the consultant dietitian and dietary manager. Ames, Iowa: Iowa State University Press, 1994.

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Publishing, Eamin. Legendary Dietitian Are Born in May: Dietitian Birthday Gifts, Dietitian Journal, Dietitian Appreciation Gifts, Gifts for Dietitians. Independently Published, 2019.

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stro, moha. Only the Strongest Women Become Dietitians: Gifts for Dietitian. Dietitian Notebook,Dietitian Funny Gifts for Girls Women. Independently Published, 2020.

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Book chapters on the topic "Dietitian"

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Tauler Riera, Pedro, Maurizio Volterrani, Ferdinando Iellamo, Francesco Fallo, Andrea Ermolao, William J. Kraemer, Nicholas A. Ratamess, Avery Faigenbaum, Andrew Philp, and Keith Baar. "Registered Dietitian (RD)." In Encyclopedia of Exercise Medicine in Health and Disease, 754. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-540-29807-6_2954.

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Chapman, Thomas. "Bariatric Surgery Dietitian Section." In Bariatric Surgery in Clinical Practice, 137–41. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-83399-2_19.

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Clarke, Sara, and Kelly Guthrie. "The Role of the Dietitian." In Diseases of the Liver and Biliary System in Children, 68–75. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119046936.ch6b.

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McMaster, Caitlin M., Janet Franklin, Melissa Hart, Kylie Matthews-Rensch, Kirrilly Pursey, and Susan Hart. "The Role of the Dietitian." In Eating Disorders, 1–26. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-67929-3_92-1.

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Smith, Janelle. "The Dietitian Role in Celiac Disease." In Diagnosis and Management of Gluten-Associated Disorders, 183–95. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-56722-4_15.

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Nag, Nitish, Vaibhav Pandey, Abhisaar Sharma, Jonathan Lam, Runyi Wang, and Ramesh Jain. "Pocket Dietitian: Automated Healthy Dish Recommendations by Location." In New Trends in Image Analysis and Processing – ICIAP 2017, 444–52. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-70742-6_43.

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Jaffe, Nancee. "The Dietitian Role in Non-Celiac Gluten Sensitivity." In Diagnosis and Management of Gluten-Associated Disorders, 205–12. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-56722-4_17.

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Spirgienė, Lina, Rebecca Lindhe, and Gytė Damulevičienė. "Oropharyngeal Dysphagia in Older Patients." In Perspectives in Nursing Management and Care for Older Adults, 225–35. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-63892-4_18.

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AbstractDysphagia in older adults can have a profound adverse influence nutrition and hydration status, quality of life, morbidity, mortality and healthcare costs in adults. Identification and management of dysphagia in older adults are most effective when implemented by a team, including a nurse, physician, speech-language pathologist, dietitian and occupational therapist. However, each professional’s role may vary according to the standards, responsibilities and resources available in local settings.
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Sutton, Jo. "Dietitian and Diabetic: Thoughts on Working and Living with Diabetes." In Nutritional Management of Diabetes Mellitus, 45–51. Chichester, UK: John Wiley & Sons, Ltd, 2004. http://dx.doi.org/10.1002/0470869437.ch4.

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Herrington, Holly R., Patricia P. Araujo, and Bethany Doerfler. "The Role of the Registered Dietitian Nutritionist in a Lifestyle Medicine Program." In Creating a Lifestyle Medicine Center, 181–200. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-48088-2_16.

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Conference papers on the topic "Dietitian"

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Eglseer, D., and S. Bauer. "Dietitian referrals in hospitals – need for improvement." In Kongress ERNÄHRUNG 2022 – Medizin fürs Leben. Georg Thieme Verlag, 2022. http://dx.doi.org/10.1055/s-0042-1748222.

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Lokman, Abbas Saliimi, and Jasni Mohamad Zain. "An architectural design of Virtual Dietitian (ViDi) for diabetic patients." In 2009 2nd IEEE International Conference on Computer Science and Information Technology. IEEE, 2009. http://dx.doi.org/10.1109/iccsit.2009.5234671.

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Asmani Md Nizam, Mohammad Aerry, Suhaili Beeran Kutty, and Maizura Mohd Sani. "Diabetic Care Management System to Improve Dietitian-Patient Consultation Process." In 2021 IEEE 12th Control and System Graduate Research Colloquium (ICSGRC). IEEE, 2021. http://dx.doi.org/10.1109/icsgrc53186.2021.9515229.

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Anselma, Luca, and Alessandro Mazzei. "Designing and testing the messages produced by a virtual dietitian." In Proceedings of the 11th International Conference on Natural Language Generation. Stroudsburg, PA, USA: Association for Computational Linguistics, 2018. http://dx.doi.org/10.18653/v1/w18-6531.

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Brundrett, Diane, Nicola Vernon, and Rachel Patterson. "PWE-077 Biofeedback: time to let the dietitian join the service?" In British Society of Gastroenterology Annual Meeting, 17–20 June 2019, Abstracts. BMJ Publishing Group Ltd and British Society of Gastroenterology, 2019. http://dx.doi.org/10.1136/gutjnl-2019-bsgabstracts.397.

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Garcia, Manuel B., Joel B. Mangaba, and Celeste C. Tanchoco. "Virtual Dietitian: A Nutrition Knowledge-Based System Using Forward Chaining Algorithm." In 2021 International Conference on Innovation and Intelligence for Informatics, Computing, and Technologies (3ICT). IEEE, 2021. http://dx.doi.org/10.1109/3ict53449.2021.9581887.

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Peterson, SJ, Y. Chen, D. Sowa, PM Sheean, and O. Lateef. "Improved Use of Parenteral Nutrition in the ICU with Dietitian Order-Writing Privileges." In American Thoracic Society 2009 International Conference, May 15-20, 2009 • San Diego, California. American Thoracic Society, 2009. http://dx.doi.org/10.1164/ajrccm-conference.2009.179.1_meetingabstracts.a3107.

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Hung, K. Y., W. F. Fang, T. H. Chen, Y. F. Lee, Y. H. Tsai, Y. C. Chang, H. F. Wu, H. Yeh, Y. T. Chang, and M. C. Lin. "Application of Serial Body Composition Variables and Dietitian Intervention in Patients with Sepsis." In American Thoracic Society 2022 International Conference, May 13-18, 2022 - San Francisco, CA. American Thoracic Society, 2022. http://dx.doi.org/10.1164/ajrccm-conference.2022.205.1_meetingabstracts.a1473.

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Bürki, L., and N. Zimmermann. "Advanced Practice Dietitian (APD) – Identifizierung von Komponenten zur Definierung einer APD-Rolle – Eine Delphi-Studie." In Ernährung – „Gewissheit“ im Fluss! Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1684890.

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Garcia, Manuel B., Joel B. Mangaba, and Celeste C. Tanchoco. "Acceptability, Usability, and Quality of a Personalized Daily Meal Plan Recommender System: The Case of Virtual Dietitian." In 2021 IEEE 13th International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management (HNICEM). IEEE, 2021. http://dx.doi.org/10.1109/hnicem54116.2021.9732056.

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