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PubMed1979

Productivity improvement and job satisfaction among public health nutritionists.

A workshop for public health nutritionists which scrutinized ways to improve productivity and job satisfaction is reported. Participants believed that productivity could be improved most by improving the execution of tasks, followed by better planning of programs, office management, and skills in group education, and by delegation of non-professional activities to lesser-trained personnel. Job satisfaction of public health nutritionists could be increased by reducing stress and discomfort and promoting feelings of personal effectiveness and efficiency through role clarification and by management training. There is a large potential for greater productivity in the profession. Realization of this potential will contribute measurably to the cost-effectiveness of nutritional services.

Assertiveness↗
PubMed1989

Baby bottle tooth decay (BBTD): issues, assessment, and an opportunity for the nutritionist.

Baby Bottle Tooth Decay (BBTD) is a rampant form of caries affecting the maxillary incisors, and frequently the molars, that occurs before the age of 2 years and is of growing concern. BBTD is a nutritional disorder whose outcome is carious teeth. Treatment involves extensive and expensive restoration of teeth or extraction of teeth associated with physical restraint, sedation, or general anesthesia in a hospital. This review of several issues regarding BBTD includes description, etiology and pathogenesis, prevalence, background factors, treatment, timing for intervention, existing strategies, and research opportunities. The disease is of significance to the nutritionist because it is totally preventable and occurs at an age when many children have seen a nutritionist (e.g., in a WIC program) but may not have seen a dentist. The dietetic practitioner can identify children at risk, determine awareness by the parent, and establish a behavioral contract with the parent. The practitioner needs to succeed for only a brief time to prevent BBTD.

Dental Caries↗
PubMed2002

Post-genomic opportunities for understanding nutrition: the nutritionist's perspective.

Until 15-20 years ago, many nutritionists were mainly interested in the effects of diet on health-related variables such as blood pressure and serum cholesterol concentrations. Without doubt, these studies have made an important contribution to our current understanding of the relationship between diet and health. For many reasons, however, few researchers have tried to explain these effects at the molecular level. Nowadays, however, it seems that the picture has been reversed; much research is being directed towards studying the effects of dietary components at the molecular level. This type of research has been made possible by, among other factors, the implementation of techniques from the more fundamental sciences into nutrition research. Also, the availability of genome sequences has accelerated this shift of interest. The aims of these studies are to obtain detailed information on the molecular and metabolic responses of cells and tissues, or even the whole organism, to dietary components. In these studies, also, the interactions between diet and genetic background, and between diet and different physiological and pathological conditions need to be addressed. However, it is not only important to obtain information on mechanisms, but also on the functional consequences for the organism. One ultimate question, however, is whether this information can be used to develop tests that can form the basis of dietary advice for specific subpopulations. These challenging questions can only be tackled through an integrated approach that combines the expertise from various disciplines.

Animals↗
PubMed2003

Searching the evidence: the clinically-effective nutritionist.

As a clinically-effective nutritionist faced with needing to find the answer to a clinical question quickly it is necessary to search the best evidence efficiently. The requirements are to: (1) avoid having lots of papers to read; (2) be able to access this information at one's place of work; (3) restrict reading to trials and systematic reviews of trials. If a decision has to be made while on the ward, the best resource is probably an easy-to-use book, Clinical Evidence. This resource is also available on-line, but there may not be access to the Internet on the ward. If a little more time is available, and access to the Internet, the following plan is suggested: (1) work out what the question is and highlight the search terms; (2) using the best search engine available, search MEDLiNE from 1990 for titles and abstracts of papers containing the search terms, this is the search strategy (limit the search by publication type by requesting randomised controlled trials only, English language only and human only); (3) if more or less than approximately ten hits are obtained, alter the limits of the search (not the search strategy); (4) read the abstract, or full paper where available, of the relevant hits and appraise this evidence.

Dietetics↗
PubMed1976

Behavior therapy for weight control: long-term results of two programs with nutritionists as therapists.

Two studies examined the effectiveness of behavior modification techniques utilizing nutritionists as therapists. In study 1, therapist training on the use of behavioral techniques was done by self-study. Fifty-seven females at least 10% overweight (X = 20%, SD = +/- 14.0) were placed in one of three 10-week treatment conditions; 1) a multiple technique behavioral program, 2) food exchange treatment, and 3) delay treatment control. End of treatment weight losses averaged 3.0, 2.2, and 0.1 kg, respectively. When treated, the delay group lost 2.7 kg. One year post-treatment the behavior therapy subjects were maintaining approximately 70% of the weight lost during treatment; the other two groups maintained less than half of their achieved loss. In study 2, 54 female subjects 15 to 60% overweight (X = 39%, SD = +/- 12.3) underwent one of two 14-week behavioral weight control treatments. One was the same behavioral treatment used in study 1; the other was built around the concept of stimulus control. Both treatments included nutrition information. The therapists were trained by a behavioral psychologist. Weight loss at the end of treatment was 8.4 and 7.3 kg for the stimulus control and multiple technique conditions, respectively. There was a significant difference in favor of the stimulus control treatment at 3 and 6 months posttreatment. At the 18-month follow-up the stimulus control subjects were maintaining 80% of achieved weight loss; the other group only 50%.

Adolescent↗
PubMed2006

The views of dentists, nurses and nutritionists on the association between diabetes and periodontal disease: a qualitative study in a Latino community.

OBJECTIVE: To interview health professionals in a Latino community about the association between diabetes and periodontitis, and provide a basis to develop interventions for them to promote oral health and good glycemic control among patients with diabetes. METHODS: Five dentists, seven nurses and two nutritionists were interviewed about their practices relevant to oral health and diabetes, knowledge about the association, beliefs about Latinos, recommendations on reaching others in their fields, and barriers. The interviews were audiotaped, transcribed, and analyzed qualitatively. RESULTS: Professionals identified policy, community and practice barriers for promoting diabetic control and oral health. CONCLUSIONS: Producing a resource list, cross-educating professionals about diabetes and oral health, training professionals to better serve Latino patients, developing appropriate protocols for each profession regarding the association between diabetes and periodontitis, and educating the community about diabetic control, oral health and disease prevention were identified as potential strategies to improve oral health among Latino persons with diabetes.

Attitude of Health Personnel↗
PubMed1996

On the making of a clinical nutritionist.

Clinical nutrition may be defined as the application of the principles of nutrition science and medical practice to the diagnosis, treatment, and prevention of human disease caused by the deficiency, excess, or metabolic imbalance of nutrients. At present, many physicans do not appreciate the great traditions established by their forebears in this field (Hippocrates, Lind, Eijkman, Glisson, Casal, Livingstone, Hopkins, and Goldberger). They have tended to avoid nutritional problems, plead ignorance of nutrition principles, and delegate the nutritional care of their patients to paramedical personnel. Only by changing this situation can members of the medical profession offer adequate care to their patients. In this chapter, I have attempted to present the duties and responsibilities of a clinical nutritionist in an academic environment. A well-trained academician in such a position can improve the education of medical students in nutrition, attract well-motivated graduates into nutrition training programs, and establish clinical nutrition as a bona fide subspecialty of medicine.

Animals↗
PubMed1983

Predictors of effectiveness among public health nutritionists.

This study investigated how public health nutrition directors and practitioners each rated the effectiveness of their professional performance. We examined the specific factors which were predictive of each set of effectiveness ratings. Eleven directors supplied the names and addresses of 226 practitioners, each of whom was mailed a questionnaire. The response rate to the mailing was 84 per cent. Director ratings of practitioners were not significantly related to the self-ratings. Results of multiple regression analysis revealed that the directors had based their evaluation on more "external" criteria, such as age, being a Registered Dietitian, and possessing an extroverted personality. In contrast, the nutritionists' self-ratings were based on more introspective qualities, including self-perceived innovativeness, and the number of competencies which they felt they were currently performing well. The roles of work environment, nature of supervision, and type of educational preparation need to be assessed in future research.

Adult↗
PubMed1999

Food safety training for nutritionists.

A course on food safety for nutritionists has been developed in Indonesia through collaboration between government, industry, academia and international agencies. By teaching the basic principles of the subject it equips the participants to recommend foods that are safe as well as nutritious.

Curriculum↗
PubMed1986

Assessment of continuing education needs and preferences of British Columbia dietitians and nutritionists.

A survey was conducted among members of the B.C. Dietitians' and Nutritionists' Association to determine their perceived continuing education needs and preferences. Responses were received from 68.3% of the membership. The self-administered questionnaire elicited information about preferred format and timing of continuing education activities, incentives and deterrents to participation, employers' contributions to continuing education, and perceived need for further study of 78 topics categorized as nutritional care sciences, behavioural/communicative sciences and managerial sciences. Respondents indicated a preference for workshops, seminars and lectures, held outside of working hours. Topic, time and location were the major incentives/deterrents to participation in continuing education. Most respondents reported receiving paid time off work, but few reported receiving paid time off work, but few reported receiving any financial contribution towards their continuing education from their employers. Learning needs were higher for topics in the nutritional care and communication areas than for the managerial sciences topics. The questionnaire developed for this study has provided valuable information for program planners and could be readily adapted for use with other groups of dietitians/nutritionists.

British Columbia↗
PubMed1992

Functional roles of today's public health nutritionist.

This study found that functional roles of public health nutritionists in eight southeastern states differed significantly on the basis of education, dietetic registration status, years of experience, and type and level of service. Subjects (n = 992) were mailed a 95-item questionnaire with three parts: demographic, professional practice, and grant-writing experience. Results based on a 59% response rate indicated that most of the 14 functional roles studied were practiced in accordance with guidelines presented in Personnel in Public Health Nutrition for the 1980's. Only two roles, counselor and educator, were performed somewhat inconsistently. Personnel with bachelor's degrees did have more counseling responsibilities than those with more advanced degrees. However, nonregistered dietitians also had more counseling responsibilities than did registered dietitians. Direct care providers had fewer educator responsibilities than did personnel with administration/management job responsibilities. All personnel reported research responsibilities that increased with advanced education, training, years of experience, and type and level of service. We found that beyond-entry-level personnel had more administrative and policy-setting responsibilities, which is consistent with The American Dietetic Association's Role Delineation for Registered Dietitians and Entry-Level Dietetic Technicians (1990). We conclude that, with the exceptions of the counselor and educator roles, public health nutrition practice is consistent with personnel guidelines.

Administrative Personnel↗
PubMed1982

The nutritionist as the primary care provider in a team approach to obesity.

The obesity program at the New England Institute of Nutrition and Health offers the nutritionist the opportunity to employ all of the skills and knowledge which she has acquired. Because the literature on obesity treatment does not point to the success of any one approach or method, we have chosen to use an eclectic approach, tailored for each patient. Our practice indicates that there is no one answer to this complex problem and that, despite common themes and patterns which emerge among patients, individualized treatment is the treatment of choice.

Diet↗