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PubMed2001

Dietetics majors' weight-reduction beliefs, behaviors, and information sources.

One hundred twenty-eight female dietetics majors aspiring to be registered dietitians were surveyed to identify and assess their reasons for wanting to lose weight and the weight-loss techniques and information sources they used and would recommend to clients. Fisher's exact tests were used to analyze behavioral data, and binomial tests to determine whether proportions of students achieving their desired weight-loss outcomes were significantly greater than 50%. Most dieters wanted to lose weight to improve their appearance and increase their self-esteem. Sound weight-loss techniques that were used and recommended include increased exercise, low-fat foods and snacks, and portion control. Accurate information sources used and recommended included food labels and college nutrition courses. Unsound weight-loss techniques and potentially inaccurate information sources were also used and would be recommended by a few students. Findings suggest a need for more learning opportunities focusing on enhancement of self-esteem and weight management.

Dietetics↗

PubMed2000

Joint Position Statement: nutrition and athletic performance. American College of Sports Medicine, American Dietetic Association, and Dietitians of Canada.

It is the position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine that physical activity, athletic performance, and recovery from exercise are enhanced by optimal nutrition. These organizations recommend appropriate selection of food and fluids, timing of intake, and supplement choices for optimal health and exercise performance. This position paper reviews the current scientific data related to the energy needs of athletes, assessment of body composition, strategies for weight change, the nutrient and fluid needs of athletes, special nutrient needs during training, the use of supplements and nutritional ergogenic aids, and the nutrition recommendations for vegetarian athletes. During times of high physical activity, energy and macronutrient needs-especially carbohydrate and protein intake-must be met in order to maintain body weight, replenish glycogen stores, and provide adequate protein for building and repair of tissue. Fat intake should be adequate to provide the essential fatty acids and fat-soluble vitamins, as well as to help provide adequate energy for weight maintenance. Overall, diets should provide moderate amounts of energy from fat (20% to 25% of energy); however, there appears to be no health or performance benefit to consuming a diet containing less than 15% of energy from fat. Body weight and composition can affect exercise performance, but should not be used as the sole criterion for sports performance; daily weigh-ins are discouraged. Consuming adequate food and fluid before, during, and after exercise can help maintain blood glucose during exercise, maximize exercise performance, and improve recovery time. Athletes should be well-hydrated before beginning to exercise; athletes should also drink enough fluid during and after exercise to balance fluid losses. Consumption of sport drinks containing carbohydrates and electrolytes during exercise will provide fuel for the muscles, help maintain blood glucose and the thirst mechanism, and decrease the risk of dehydration or hyponatremia. Athletes will not need vitamin and mineral supplements if adequate energy to maintain body weight is consumed from a variety of foods. However, supplements may be required by athletes who restrict energy intake, use severe weight-loss practices, eliminate one or more food groups from their diet, or consume high-carbohydrate diets with low micronutrient density. Nutritional ergogenic aids should be used with caution, and only after careful evaluation of the product for safety, efficacy, potency, and whether or not it is a banned or illegal substance. Nutrition advice, by a qualified nutrition expert, should only be provided after carefully reviewing the athlete's health, diet, supplement and drug use, and energy requirements.

Altitude↗

PubMed2005

The value of empathy in dietetic consultations. A pilot study to investigate its effect on satisfaction, autonomy and agreement.

Forty individuals with diabetes and three dietitians completed a questionnaire concerning their consultation. Empathy was examined using the Empathic Communication Coding System (ECCS) (Bylund & Makoul, 2002). The more empathic the professionals' response to emotional opportunities, the more satisfied patients were with their consultations (r = 0.41, d.f. = 15, P = 0.05). There was a nonsignificant trend that the more empathic opportunities that arise during a consultation, the higher the agreement between patient and dietitian on what was discussed (r = 0.28, P = 0.07). The data also suggest that patients reported more autonomy support when they created more empathic opportunities during their consultation (r = -0.29, P = 0.07). This preliminary study suggests that professionals' responses to empathic opportunities may be a useful component of dietetic consultations.

Attitude of Health Personnel↗

PubMedDate not supplied

Implementation of attractive dialogues in nutritive analysis and clinical dietetics information systems.

The implementation and evaluation of a system providing both extensive nutritive-analysis calculations and interactive capabilities are described. The extensive calculating ability of the system arose from the historic need for nutrient intake estimates in clinical investigation and nutritional research. The availability of computer-aided instruction (CAI) system software lead to adoption of the interactive style originating at Ohio State University. Capabilities evolved into an extended interactive processor utilizing an extensive data-base. The interactive processor functions either directly, for immediate response, or as a preprocessor for the more extensive processing system. Use of this capability by a dietetics consortium in the Pacific North-west has lead to definitions of effective and desirable styles of interaction by dietitians with a food and nutrient data-base. Hosting the PILOT CAI language with a high-level language, SAIL, allowed convenient and flexible dialogue creation as well as computational power. The central data-base was restructured on two occasions to accommodate the required characteristics for foods and their nutrients. The lack of interfaces between medical-information packages, and between languages, presently limits the growth of this system into a fully integrated component of the health-care information domain.

Computers↗

PubMed2003

Status of prior learning assessment in dietetic internship programs.

The purpose of this exploratory study was to further our knowledge of how the concept of prior learning assessment is being operationalized within dietetic internship programs. We reasoned that such knowledge would allow us to determine if the profession is capitalizing on associated benefits. A six-item, multi-part, self-administered survey was faxed to all internship directors (n=42). Results indicate that although programs are aware of prior learning assessment, its application is not consistent. Barriers include procedural, implementation, and philosophical issues. The study results provide information for educators and policy-makers to understand better the factors that influence prior learning assessment implementation and usage. Information related to current usage and perceived barriers can assist in the development of a professional prior learning assessment philosophy, which can guide decision-making, development, implementation, and evaluation of new and existing prior learning assessment initiatives.

Canada↗

PubMed2005

Media literacy: a critical role for dietetic practice.

The mass media, including broadcast, electronic, and print media, have become entrenched in Canadians' daily lives. Spending the majority of their leisure time with mass media puts Canadians at increased health risk. Our review of the research literature shows that television (TV) viewing and content are linked to potential consumer health risks due to developed health attitudes, beliefs, and behaviours. The associated health risks of children and youth are of particular concern. Excessive TV viewing has been associated with obesity development, increased energy consumption, reduced energy expenditure, negative body image development, and reduced concern with the concept of self-care. Media literacy, the ability to view critically and understand mediated messages, is a possible technique to mitigate these adverse effects. The enhanced inclusion of media literacy concepts in health education activities of dietetic practice is advocated. Dietitians could increase their understanding of research findings on the health-related effects of mass media use and the implications of including media literacy in daily practice. Such awareness would further augment available health promotion strategies.

Canada↗

PubMed2005

Learning opportunity and preparedness for practice: perceptions from dietetics programs in Canada.

PURPOSE: This study determined dietetics trainees' and program coordinators' perceptions about trainees' preparedness to practice, based on Dietitians of Canada's 145 competency statements. Depth and breadth of learning opportunity were also determined with definitions of these two concepts based on Elliott's view of professional education and practice. METHODS: Research questions were: 1. How prepared were trainees for practice? 2. What were the depth and breadth of learning opportunity in assessment, planning, implementation and evaluation? 3. How many learning opportunities were there in professional practice and communication? 4. Did responses vary between integrated programs and internships or between trainees and program coordinators? RESULTS: Of 313 trainees, 168 (54%) responded and 23 (72%) of 32 coordinators responded. Preparedness was rated as "well prepared" or better for 25 (56%) of the 45 main competencies. For every competency, preparedness ratings were higher in integrated programs than in internships. Learning opportunities were rated as sufficient in depth and breadth or number for 88 (61%) of the 145 competency statements. Low ratings for preparedness were accompanied by low ratings for depth and/or breadth or number of learning opportunities. CONCLUSIONS: The notion of depth and breadth is useful as a framework to assess learning opportunities for developing entry-level competence.

Canada↗

PubMed1995

Working together for health: NSDA's (Nova Scotia Dietetic Association) submission to the Blueprint Committee on Health System Reform.

The Nova Scotia Dietetic Association (NSDA) submitted seven position papers in response to a call for submissions for the Nova Scotia Government's Blueprint Committee on health system reform. The purpose of the submission was to delineate the preferred roles of dietitians/nutritionists in the reformed provincial health system. The position papers addressed the following health issues: primary health care, public health, long-term care, institutional/tertiary care, home care/home based services, health human resources, and healthy public policy. Each position paper included sections on the proposed nutrition planning structure, existing and proposed nutrition delivery structures, and expected outcomes of the proposed nutrition delivery structure. A number of actions associated with NSDA's position papers on health system reform are presented. Meanwhile, members of NSDA are continuing to work for health system reform in a proactive manner.

Dietetics↗

PubMed1985

A survey of literature relating to administrative dietetics.

This article provides insight into the complexity of hospital foodservice operations by reviewing selected published material and identifies subject areas that are well developed in the literature. A survey was made of leading professional journals, and an annotated bibliography was compiled of pertinent articles from the Journal of American Dietetic Association from 1965 to 1982. Also, the research abstracts published annually by the Society for the Advancement of Foodservice Research were consolidated for the period 1971-1982. Analysis of over 500 professional articles and research abstracts indicated that personnel management was the most studied area, followed by financial management, productivity, and computer use. Topics which seemed to be overlooked included unionization, cafeteria policies, and allocation of production labour cost.

Canada↗

PubMed1985

Dietetic staffing in Australian general hospitals.

In order to ascertain the existing and required staffing patterns of Australian dietitians, the 190 general hospitals in Australia which claim to provide an on premises dietetic service were surveyed. The questionnaire was directed to the dietitian in charge at each hospital. The 97 responses have been analysed to produce a histogram of hospital versus beds, histograms of hospitals versus required and existing dietitians, a correlation matrix for staffing predictors, regression analysis of staffing versus the predictors, a discussion of variance, and other results.

Analysis of Variance↗

PubMed2001

Multiskilling: a course to increase multidisciplinary skills in future dietetics professionals.

Multiskilling, or cross training, can enable students to gain the knowledge and skills to become proficient practitioners. This article describes a multiskilling course designed to increase dietetics students' awareness of diverse health-related skills and to enhance their ability to develop new skills for future practice. Allied health professionals lectured on and demonstrated cardiopulmonary resuscitation, stress management, dysphagia and swallowing evaluation, adaptive feeding devices, exercise testing, monitoring of vital signs, and multi-department management. Results of course-evaluation surveys distributed to the students (n = 12) on the last day were extremely positive, with an overall mean rating of 1.07 on a scale of 1 (highest) to 4, indicating that the course included appropriate information, assignments, and evaluation mechanisms. This study provides preliminary evidence that a didactic experience can enhance students' awareness of other allied health professions. Through "hands-on" activities, students can become more confident in their knowledge and in the skills needed to function effectively as members and leaders of health care teams.

Competency-Based Education↗

PubMed1976

Development of a rating scale to measure learning in clinical dietetics. II. Pilot test.

When the instrument was pilot tested under actual conditions of a clinical course, it was found practical to use, provided the raters were sufficiently trained and were aware of the logistical problems that might occur. A consensus of both students and raters reaffirmed that the formative properties of the instrument were of value in student counseling, and the rating of students during each clinical session should continue. The objectivity of the instrument also appeared to be sufficient to allow summative grading of students without large differences of opinion within pairs of raters. Measurement of intra-rater reliability was not attempted. The investigators feel that any future study with the instrument should include this analysis. The process of construction and testing reported here appears to be useful in developing a rating scale to measure learning in clinical dietetics.

Dietetics↗

PubMed1992

Teaching dietetic interns to write for lay and professional audiences.

The University of Iowa Hospitals and Clinics Dietetic Internship Program has developed a series of workshops and assignments to enhance the writing skills of interns. Three workshops cover basic writing skills, development of materials for the lay public, and basic elements of journalistic writing for professional audiences. The interns received a variety of assignments throughout the year to build competencies learned in these workshops. Evaluation forms have been developed to make assessing the assignments easier for the instructors and to give feedback to the interns. Evaluation reports from interns and graduates indicate that the program is effective and appreciated.

Dietetics↗

PubMed2004

[Between cooking pot and sick-bed. Dietetics in Germany, 1890-1980].

The article analyses the development of the "dietary assistant" as a profession in Germany. It describes the major steps of its evolution and argues that this evolution mainly depended on two factors. First on the development of nutritional science and dietetics, when the physicians experienced the importance of well-prepared dishes and meals, but realised, that they did not have the practical skills to prepare suitable meals for people with metabolic disturbances. Second the evolution relied on the ambitions of young women, since the beginning of the 20th century, to achieve a qualified job. The German development is compared with that in other countries and the question is raised as to why German dietary assistants, unlike elsewhere, did not achieve the status of an academic discipline.

Cross-Cultural Comparison↗

PubMed2005

A success of a genetics educational intervention for nursing and dietetic students: A model for incorporating genetics into nursing and allied health curricula.

Allied health care professionals and nurses provide genetic-related client services, such as eliciting family medical history information and discussing the genetic component of health conditions. However, these professionals report a lack of confidence in their ability to perform genetic services and have little formal education in genetics. A barrier to incorporating genetics into allied health curricula includes the limited flexibility to expand curricula. This barrier was addressed by incorporating a Web-based tutorial on basic genetics and a lecture on the genetics of diabetes into preexisting undergraduate nutrition courses for nursing and dietetic students. The vast majority of students enrolled in these required courses participated in the intervention. Most participants agreed that genetics is important to their future career. Following the intervention, students' knowledge of genetics and confidence in their ability to provide genetic-related services increased significantly. Despite the short-term success and positive student evaluations, a single educational intervention does not appear to be sufficient for students to become proficient in performing the recommended genetic competencies for all health care professionals. Recommendations and resources for incorporating genetics into allied health curricula are included.

Allied Health Personnel↗

PubMed1992

Position of the American Dietetic Association: affordable and accessible health care services.

The American Dietetic Association supports the availability of a standard package of basic, comprehensive health services for all. The definition and evaluation of appropriate care and the linkage of care to patient outcomes are viewed as significant steps in enhancing the quality, efficiency, and effectiveness of the health care system. The Association is actively collaborating with others to enhance the ability of the health care system to direct limited health care resources to interventions of known effectiveness.

Cost Control↗

PubMed1992

Perspectives on history: military dietetics in the Philippines during World War II.

The history of the profession of dietetics is a history of caring, dedicated, and capable individuals. This article examines the experiences of three dietitians during World War II in the Philippines--their pre-war status and their changing environments as the Japanese invaded the Philippines in overwhelming numbers. It recounts the extreme hardships they endured for 3 years as prisoners of war of the Japanese at Santo Tomas Internment Camp (formerly Santo Tomas University) in Manila. The article covers the time before Army dietitians had military status and concludes shortly after the former prisoners returned to the United States, when they were commissioned and promoted to the rank of first lieutenant.

Dietetics↗

PubMed2006

American Dietetic Association's Standardized Nutrition Language: Project logic model and current status.

Standardized terminology and digital sources of evidence are essential for evidence-based practice. Dieticians desire concise and consistent documentation of nutrition diagnoses, interventions and outcomes that will be fit for electronic health records. Building on more than 5 years of work to generate the Nutrition Care Process and Model as a road map to quality nutrition care and outcomes, and recognizing existing standardized languages serving other health professions, a task force of the American Dietetic Association (ADA) has begun to develop and disseminate standardized nutrition language. This paper will describe the group's working logic model, the Nutrition Care Process, and the current status of the nutrition language with comparisons to nursing process and terminology.

Dietetics↗