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Journal articles on the topic 'Nutrition and dietetics'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Baxter, Suzanne Domel, Matthew Landry, Judith Rodiguez, Neva Cochran, Sharon Sweat, and Levin Dotimas. "Diversity demographics are needed to enhance accurate assessment of diversity in the nutrition and dietetics profession." Critical Dietetics 6, no. 2 (2022): 28–44. http://dx.doi.org/10.32920/cd.v6i2.1462.

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A diverse workforce is vitally important to ensure that our nation has quality, affordable, and accessible health care. Diversity, equity, and inclusion are crucial to the nutrition/dietetics profession. As the Academy of Nutrition and Dietetics (Academy) strives to increase and better target its efforts in these areas, assessment will be required to measure progress. Evaluation of progress hinges on the cooperation of individual nutrition/dietetics practitioners — registered dietitians (RDs) or registered dietitian nutritionists (RDNs) and dietetic technicians registered (DTRs) and nutrition

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Blight, Carlea. "Queering Nutrition and Dietetics." Journal of Critical Dietetics 7, no. 2 (2024): 338–46. http://dx.doi.org/10.32920/jcd.v7i2.1907.

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This review examines Phillip Joy and Megan Aston’s Queering Nutrition and Dietetics: LGBTQ+ Reflections on Food Through Art. Through intimate and critical reflexivity, the featured authors and artists offer readers a unique interpretation of nutrition and dietetics as a field that begs revitalization. By delving into the lives of queer individuals and their relationship with food, Joy and Aston address the prevalent marginalization that exists within nutritional healthcare. Queering Nutrition and Dietetics challenges conventional norms and opens new avenues of understanding through creative ex

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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 (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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Hwalla, N., and M. Koleilat. "Dietetic practice: the past, present and future." Eastern Mediterranean Health Journal 10, no. 6 (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 foun

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Bobroff, Linda B. "Registration and Licensure of Nutrition Professionals in Florida." EDIS 2016, no. 6 (2016): 3. http://dx.doi.org/10.32473/edis-fy690-2016.

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Consumers need to know who is qualified to practice nutrition or dietetics before seeking nutrition advice. This 3-page fact sheet is a major revision that provides information about dietetic registration and licensure. Written by Linda B. Bobroff, and published by the UF Department of Family, Youth and Community Sciences, June 2016.

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Petukhov, A. B., D. B. Nikityuk, and V. F. Novodranova. "Terminological basis in the subject field of clinical knowledge." Voprosy dietologii 13, no. 2 (2023): 42–46. http://dx.doi.org/10.20953/2224-5448-2023-2-42-46.

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We did the terminological description of the general concept of specific field of knowledge – the science of nutrition, interrelated concepts by types, situations, categorical signs in dietetics. Key words: medical terminology, nutrition science, dietetics, diet, alimentary factor, replaceable nutritional factor, irreplaceable nutritional factor

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Rogus, Stephanie, Shadai Martin, and Sylvia Gabriela Phillips. "Teaching in an Undergraduate Dietetics Program and Internship During COVID-19." Journal of Family & Consumer Sciences 113, no. 2 (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 die

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Landry, Matthew J., Dylan A. Bailey, MinJi Lee, Samuel Van Gundy, and Audrey Ervin. "The Impostor Phenomenon in the Nutrition and Dietetics Profession: An Online Cross-Sectional Survey." International Journal of Environmental Research and Public Health 19, no. 9 (2022): 5558. http://dx.doi.org/10.3390/ijerph19095558.

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The impostor phenomenon (IP) (also known as impostor syndrome) describes high-achieving individuals who, despite their objective successes, fail to internalize their accomplishments and have persistent self-doubt and fear of being exposed as a fraud or impostor. This study aimed to assess the prevalence and predictors of IP within a sample of nutrition and dietetics students and practitioners. An online cross-sectional survey was conducted and utilized a non-random, convenience sampling approach. A total of 1015 students, dietetic interns, and currently practicing and retired registered dietit

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Palermo, Claire. "Student and faculty perceptions of research in nutrition and dietetics: A qualitative investigation." Critical Dietetics 2, no. 1 (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 learn

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10

Kiisk, Liidia. "Organizing the Estonian Physicians’ Nutritional and Dietetics Society in Tartu University Hospital." Papers on Anthropology 27, no. 2 (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 th

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Gonzalez, Andie Lee, Patricia A. Lynch, Becky Dorner, and Mary Beth Arensberg. "Historical Perspective and Current State Review: Advancing Lifelong Learning and Continuing Professional Education in Nutrition and Dietetics to Expand Opportunities, Equity, Access, and Future Transformations." Dietetics 2, no. 4 (2023): 321–33. http://dx.doi.org/10.3390/dietetics2040023.

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Lifelong learning has been integral to advancement of the nutrition and dietetics profession and its practitioners. Both the United States (US) Commission on Dietetic Registration (CDR) and the Academy of Nutrition and Dietetics (Academy) advocate for continuous skill development and professional growth. Responding to evolving environmental trends and diverse practice perspectives, the CDR joined the Joint Accreditation for Interprofessional Continuing Education organization in 2020, and the CDR is transforming its own continuing professional education (CPE) requirements and prior-approval pro

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

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

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AbuSabha, Rayane, and Mary Dean Coleman. "Nutrition and Dietetics Directors’ Workload and Compensation Related to Program Accreditation Activities." Open Nutrition Journal 9, no. 1 (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 Dieteti

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14

GOPALAN, C. "Dietetics and Nutrition." Journal of the American Dietetic Association 97, no. 7 (1997): 737–41. http://dx.doi.org/10.1016/s0002-8223(97)00183-1.

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15

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

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16

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

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Now-a-days non-communicable diseases and metabolic disorders have become the major concern of health care providers and researchers. The major causes of these health problems are change in lifestyle and food behavior. Ayurveda has given great consideration to diet, dietary methods along with daily and seasonal regimens and code of conduct in health and disease. Acharya Charaka has quoted that human body and disease both are the product of nutrition. The state of health depends on diet and dietetic, faulty intake of diet results in diseased state. The person who wants to be free from different

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Lordly, Daphne. "Students’ Perceptions of Males: Entering the Dietetic Profession." Canadian Journal of Dietetic Practice and Research 73, no. 3 (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, incr

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Ricci, Lynsey M., Libby MacQuillan, and Arlene Grant-Holcomb. "The Prevalence and Perception of Disordered Eating and Eating Disorders Among Dietetic Students, Interns, and Graduates at a University." Nutrition Today 59, no. 2 (2024): 62–67. http://dx.doi.org/10.1097/nt.0000000000000678.

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Disordered eating (DE) and eating disorders (EDs) are behaviors indicative of unhealthy relationships between food and body image. They may require mental health interventions and have implications for dietetic practice when they occur in dietetic professionals. This was a cross-sectional study about them delivered over the internet to students, interns, and graduates of nutrition and dietetics at a university. About half (53%) of respondents indicated having a personal experience with DE or an ED. The results of this study may be useful for educators in designing higher education that support

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Güner, Elif, and Mutlu Tuçe Ülker. "Can artificial intelligence replace dietitians? A conversation with ChatGPT." Toros University Journal of Food, Nutrition and Gastronomy 3, no. 1 (2024): 49–56. http://dx.doi.org/10.58625/jfng-2474.

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In this study, an interview was conducted with Generative Pre-Train (ChatGPT) to determine whether artificial intelligence can replace dietitians and its potential contributions to the field of Nutrition and Dietetics. Qualitative research method was used in the study and data was obtained using interview technique. The study includes 6 questions asked to version 3.5. of ChatGPT. Based on the answers given to the questions, ChatGPT has shown that it can benefit dietitians by providing basic nutritional information and helping to create nutrition plans. Nonetheless, artificial intelligence cann

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Sharman, Jyotsna, and Susanne Ashby. "Perspectives on App Use Among Nutrition and Dietetics Professionals." Open Nutrition Journal 9, no. 1 (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 a

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Sullivan, Joanne, Regina Subach, and Janice Goldschmidt. "Integration of Disability Studies and Culinary Instruction into Nutrition Curriculum Development." Journal of Dietetic Education 1, no. 1 (2023): 46–56. https://doi.org/10.26890/qovk6698.

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The Academy of Nutrition and Dietetics is currently promoting the advancement of cultural humility as a means for nutritional professionals to better appreciate the lived experience and identities of others as well as the power dynamics that create health inequalities. At the same time, the Academy has struggled to advance services to underserved populations such as those with Intellectual and Developmental Disabilities (IDD) and autism spectrum disorder. Here the authors argue that both goals can be achieved by involving nutrition students in the teaching of food preparation skills to individ

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

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

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

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

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Popiolek-Kalisz, Joanna, Cansu Cakici, Karolina Szczygiel, and Agata Przytula. "The Impact of Education Level on Individual Lifestyle Behaviors among Dietetics Students and Professionals." Clocks & Sleep 6, no. 1 (2024): 85–96. http://dx.doi.org/10.3390/clockssleep6010007.

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Lifestyle and habits are acquired in the family environment and then shaped by the potential influence of the environment and received education. In recent years, there has been growing interest in understanding the relationship between sleep and dietary behaviors in various health professionals, including medical and dietetics professionals and students, as well as their self-perceived knowledge and attitudes. Despite the importance of this topic, there is a lack of research on the assessment of individual behaviors in dietetics students and professionals. The aim of this study was to assess

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Ahmad, Mousa Numan. "Human Nutrition and Dietetics: Understanding the Profession and Development Actions in Jordan." Jordan Journal of Agricultural Sciences 17, no. 3 (2021): 103–15. http://dx.doi.org/10.35516/jjas.v17i3.74.

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In Jordan, human nutrition and dietetics are among the most developed allied health professions, but documented information regarding its current status is generally not available. The purpose of this article is to clarify the status of this profession in the country and to trace the developmental activities that have taken place over the past five decades. Currently, there have been remarkable transitions in health attributes among Jordanians as related to nutritional status since fifty years ago. This is manifested in rapid dietary, socio-economic, epidemiologic, and demographic shifts. Acce

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Bonde, Meredith, Leonard Marquart, William Lendway, Melissa Jansma, and Alissa Perteet-Jackson. "Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students." Current Developments in Nutrition 6, Supplement_1 (2022): 423. http://dx.doi.org/10.1093/cdn/nzac056.003.

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Abstract Objectives The aim of this study was to explore the impact of a six-week culinary nutrition module for dietetics students. Methods This six-week culinary nutrition module included lectures, discussions and hands-on practice in culinary techniques and their application to a chronic kidney disease case study. Qualitative coding of written reflections was used for thematic analysis of students’ experiences. Results Following the module, dietetics students reported increased confidence in their culinary skills and their ability to prepare meals that are fulfilling from both a culinary and

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Lim, Su Lin, Xianghui Lin, Yiong Huak Chan, Maree Ferguson, and Lynne Daniels. "A Pre-post Evaluation of an Ambulatory Nutrition Support Service for Malnourished Patients Post Hospital Discharge: A Pilot Study." Annals of the Academy of Medicine, Singapore 42, no. 10 (2013): 507–13. http://dx.doi.org/10.47102/annals-acadmedsg.v42n10p507.

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Introduction: Malnutrition is common among hospitalised patients, with poor follow up of nutrition support post-discharge. Published studies on the efficacy of ambulatory nutrition support (ANS) for malnourished patients post-discharge are scarce. The aims of this study were to evaluate the rate of dietetics follow-up of malnourished patients post discharge, before (2008) and after (2010) implementation of a new ANS service, and to evaluate nutritional outcomes post-implementation. Materials and Methods: Consecutive samples of 261 (2008) and 163 (2010) adult inpatients referred to dietetics an

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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 (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

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Özdoğan, Yahya, and Zehra Nur Beşler. "Views on Sustainable Nutrition Among Nutrition and Dietetics Students, Dietitians, and Healthcare Professionals." Journal of Contemporary Medicine 14, no. 6 (2024): 348–54. http://dx.doi.org/10.16899/jcm.1533350.

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Objective: In this study, the views of individuals, dietitians and health professionals who are educated in the field of nutrition and dietetics on sustainable nutrition were evaluated. Material and Method: This study, which was designed in the survey model, was conducted on 456 individuals, including Nutrition and Dietetics students, dietitians and health professionals. Sociodemographic characteristics, knowledge and attitudes towards sustainable nutrition were questioned. Results: 34.4% of the participants were nutrition and dietetics students, 13.1% were dietitians and 52.5% were health pro

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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 (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

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White, Jill. "Cultural Dominance in Dietetics; Hearing the Voices, African American Nutrition Educators Speak." Critical Dietetics 1, no. 3 (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 educatio

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Kabata, Paweł, Dorota Winniczuk-Kabata, Piotr Maciej Kabata, Janusz Jaśkiewicz, and Karol Połom. "Can Social Media Profiles Be a Reliable Source of Information on Nutrition and Dietetics?" Healthcare 10, no. 2 (2022): 397. http://dx.doi.org/10.3390/healthcare10020397.

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Background: Social media are growing worldwide platforms for unlimited exchange of various content. Owing to their accessibility and short form, they can be utilized as usable, wide-range communication and information tools for companies, scientific communities, patient advocacy organizations, and special interest groups. This study aimed to investigate whether Instagram® profiles can be reliable sources of information and knowledge about nutrition and dietetics. Materials and Methods: Random identification of nutrition-related posts was performed using a built-in website search engine. Posts

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Eshamuddin, Nur Amirah Nabihah, Lim Jun Hao, and Chin Yi Ying. "Dietetics Students' Perceived Facilitators and Barriers to Clinical Training in Malaysia: A Qualitative Theory-Guided Analysis." Jurnal Gizi dan Pangan 19, Supp.1 (2024): 9–18. http://dx.doi.org/10.25182/jgp.2024.19.supp.1.9-18.

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This study explored barriers and facilitators experienced by Malaysian dietetics graduates during clinical training in local healthcare settings. A qualitative study with phenomenological design was conducted on fifteen purposely selected fresh dietetics graduates, with a mean age of 24.7±0.8 years from seven local universities. Virtual interviews were conducted via the Cisco Webex and were verbatim transcribed and thematically analyzed using NVivo 12 Plus software. Data collection continued until data saturation was reached. Nine Theoretical Domain Frameworks (TDF-derived domains), comprising

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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 (1996): 1292–301. http://dx.doi.org/10.1016/s0002-8223(96)00340-9.

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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 (2002): 270–92. http://dx.doi.org/10.1016/s0002-8223(02)90064-7.

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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 (2005): 634–40. http://dx.doi.org/10.1016/j.jada.2005.02.001.

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

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

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics." Nutrition Today 26, no. 1 (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 (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 (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 (1992): 13–25. http://dx.doi.org/10.1097/00017285-199205000-00004.

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Yoong, Sze Lin, Jacklyn Jackson, Courtney Barnes, et al. "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 (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.Part

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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 (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 withi

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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 (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 D

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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 (1996): 1137–39. http://dx.doi.org/10.1016/s0002-8223(96)00292-1.

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

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