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PubMed1991

Characteristics of older adult learners: a guide for dietetics practitioners.

Characteristics of older adult learners are described and related to program development, implementation, and evaluation. The framework for designing learning experiences consists of four steps: assessment of the needs of the learner; development of learning objectives and determination of content; selection and implementation of appropriate learning activities; and evaluation of the results of learning. Four major assumptions about older adult learners are discussed based on a model designed specifically for adult learners. Active involvement through self-administered questionnaires, interviews, or focus groups helps ensure that nutrition education programs are responsive to the older adult's needs. Age-related changes (ie, in senses of sight and hearing, reaction time, and memory) and psychologic and social changes (ie, loneliness, depression, illness, financial difficulties, or loss of a loved one) may occur in many older learners and need to be considered when selecting appropriate learning activities. A single approach to nutrition education is unlikely to meet the needs and preferences of all older adults. To maximize their effect as educators, dietetics practitioners need to adjust their teaching styles and program development strategies to better fit the characteristics of older adult learners.

Aged↗
PubMed1989

Position of the American Dietetic Association: optimal weight as a health promotion strategy.

The American Dietetic Association supports the concept of optimal weight that considers a variety of factors to determine the most favorable weight for the individual. Adequate research exists to support the following: The prevention of obesity in children and adults through nutrition and health education should be a primary objective for registered dietitians and other health care professionals. Optimal weight for individuals should be determined by considering health risks, heredity, age, sex, percentage body fat, and realistic goal-setting. Children should not be placed on restricted-calorie diets; rather, efforts should be made to encourage the child to be physically active, to eat a well-balanced diet, and to return to internal control of eating. Also, normalization of the feeding relationship between parent and child is important. Weight control programs should include behavioral management techniques for food intake, exercise, stress, and improved self-esteem. The programs should focus on loss of body fat and avoidance of repeated diet failures. Healthful behaviors that can prevent and reduce the incidence of obesity should be encouraged by registered dietitians and other health care providers, educators, the food industry, insurance companies, employers, school programs, and families. The concept of optimal weight may be modified as scientific evidence is accumulated on the determinants of body composition and weight, effective nutrition and health education approaches, and effective weight management strategies. Research is needed to permit development of more effective weight management strategies and programs for the overweight population.

Adolescent↗
PubMed1988

Research methods in nutrition and dietetics: design, data analysis, and presentation.

Most problems in practice may be addressed through research. To show the applicability of research to all areas of nutrition and dietetics, seven types of research designs are discussed in this article: qualitative research; case series and surveys--both categorized as descriptive research; and experimental design, quasiexperimental design, cohort (follow-up) studies, and case-control studies--the four of which are categorized as analytical research because each design tests hypotheses of causal relationships. Sample size, subject selection, and statistical analysis and interpretation are discussed as appropriate to each research design. Numerous examples are presented, along with the basic research designs. Each section and subsection is numbered so that the article can serve easily as a reference and its component parts can be accessed readily. Research provides answers to questions and, generally, raises further questions that future research can address. Among the benefits of well-designed research are answers to clearly stated research questions, useful comparisons between options, information to guide evaluations of protocols, and data to document and support one's professional activities and one's staff.

Clinical Trials as Topic↗
PubMed1988

Status of menu item forecasting in dietetic education.

The status of forecasting techniques included in educational programs and the need for instructional material on this topic were investigated. A survey instrument was developed to determine which forecasting techniques were included in instructional programs. The validated questionnaire was mailed to directors of coordinated undergraduate programs or to Plan IV representatives at all universities with programs approved or accredited by the ADA. The response rate was 59%, or 156 dietetic programs. Analysis of the survey data revealed that mathematical techniques (Box-Jenkins, regression, exponential smoothing, moving average) were not taught in the majority of educational programs. Educators responded that forecasting was an important concept and that continuing education concerning forecasting techniques that may be employed in foodservice management was needed. As a result of the analysis of the data, two self-instructional modules that could be utilized by both practitioners and educators to enhance the level of practice and education were developed. Graduate and undergraduate students at 11 universities and 35 randomly selected practitioners tested the self-instructional modules. For all groups--undergraduate, graduate, and practitioners--the t-statistic was significant at the p less than .0000 level; thus the modules were effective in teaching foodservice forecasting concepts.

Dietary Services↗
PubMed1988

The National Cholesterol Education Program: implications for dietetic practitioners from the Adult Treatment Panel recommendations.

The National Cholesterol Education Program (NCEP) was initiated to contribute to the prevention of illness and death from coronary heart disease by reducing the prevalence of high blood cholesterol. The report of an expert panel of this program provides guidelines for the treatment of high blood cholesterol in adults 20 years of age and over. Dietary therapy is the primary treatment. The goal of the recommended dietary therapy is to lower the LDL-cholesterol concentration, although measurement of total blood cholesterol can be used to monitor the response to diet. Dietary modification involves a progressive decrease in intake of saturated fatty acids and cholesterol. The Step-One Diet calls for an intake of total fat less than 30% of calories, saturated fatty acids less than 10% of calories, and cholesterol less than 300 mg/day. If the desired decrease in LDL-cholesterol is not achieved with that dietary change, then the Step-Two Diet is begun. It requires a reduction in saturated fatty acids to less than 7% of calories and cholesterol to less than 200 mg/day. This article provides background information on the organization and objectives of the NCEP and focuses on the recommendations of the Adult Treatment Panel (ATP), e.g., classification of risk for developing coronary heart disease based on total and low-density-lipoprotein cholesterol levels and recommendations for treatment of patients with high blood cholesterol. The emphasis of the discussion is on dietary treatment. The implications of the recommendations for the dietetic practitioner are discussed. These include an expanded leadership role to meet the education needs of health professionals and patients.

Adult↗
PubMed1987

A survey of National Health Service dietetics in Scotland.

This report summarizes the main results of a survey completed by every dietitian employed by the National Health Service in Scotland on October 31, 1983. There are currently no norms or standards for dietetic services in the United Kingdom, but these results present an opportunity for comparison among health boards. Staffing is compared with 1977 figures and time spent in different activities is shown.

Dietetics↗
PubMed1986

Creating images of the future: a simulation game for dietetics students.

A learning activity was developed for senior dietetics students to prepare them to respond to a changing future. It combined two methods commonly used to study the future--scenarios and simulation games. The simulation game asked the players to make career choices in accordance with specified scenarios in the areas of politics, economics, health care, foodservice systems, education, and technology. Scenarios could change throughout the game, either by chance or the choice of the players. Major factors affecting individual life-styles, such as acquiring a partner or children, were included. Each player made career choices at 5-year intervals, as he or she moved through life from the present age to age 65. At each age interval, the players discussed the options created by the scenarios in relation to the availability of career choices. Student and instructor response to the activity has been favorable.

Career Mobility↗
PubMed1986

A study among dietitians and adult members of their households of the practicalities and implications of following proposed dietary guidelines for the UK. British Dietetic Association Community Nutrition Group Nutrition Guidelines Project.

Four hundred and seventy-two dietitians and adult members of their households took part in a research project carried out by the British Dietetic Association's Community Nutrition Group. They first kept 7-day weighed food diaries of their normal eating habits. These were analysed and compared with the dietary goals set by the study. The participants who did not 'achieve' the goals were then asked to keep a second 7-day weighted diary while trying to eat a diet conforming to the dietary goals which were based on the NACNE long-term guidelines; 351 people did so. Mean nutrient intakes on first diaries were within the short-term goals recommended by the NACNE report except for fat and when participants were consciously altering their diets they achieved all the long-term goals. Average intakes were: fat, 30 per cent of energy; saturated fat; 10 per cent of energy; added sugar, 7 per cent of energy; alcohol, 4 per cent of energy; dietary fibre, 38 g; and sodium 2690 mg. The goals for total fat and saturated fat were the hardest to achieve. There was a significant drop in energy intake between the first and second diaries from 7.99 (s.d. +/- 1.54) MJ to 7.05 (s.d. +/- 1.25) for women (P less than 0.001) and 10.92 (+/- s.d. 1.76) MJ to 9.42 (s.d. +/- 1.54) MJ for men (P less than 0.001). The percentage of energy from fat and added sugars and the amount of sodium and fibre in the diet tended to increase with energy intake. None of the men in the highest energy band (12.56 MJ) achieved the goal for sodium. The diet which achieved the goals was more nutrient-dense than the diet which did not with significant increases in 14 vitamins and minerals despite the drop in energy. Participants experienced some problems in achieving the goals but not as many as had been anticipated.

Adult↗
PubMed1986

Developing competency tests for Oklahoma's dietetic support personnel program.

Competency tests were developed for Oklahoma's Dietetic Support Personnel Training Program to assure the professional quality of its graduates. The tests' content validity was assured through an elaborate committee validation process. The tests' reliability was investigated using split-halves methods, and their criterion-related validity was investigated using non-parametric methods to correlate workers' test scores with employers' on-the-job performance ratings. The tests' reliability indexes varied between 0.88 and 0.97, indicating their consistency. Their validity indexes varied between 0.13 and 0.78, indicating the need for further work in some test areas.

Dietetics↗
PubMed1986

Marketing: a survival tool for dietetic professionals in the 1990s.

There is little question among members of the profession that practitioners are faced with crucial survival issues in this decade and the next. Approaching a maturing profession with static strategies will limit the profession's future growth. Consumers want to make decisions for themselves and to be provided with options. That phenomenon could change the very fabric of "professionalism" and, in turn, if dietetic professionals fail to change their strategies, could result in an advantage for nutrition competitors vs. those professionals. Dietitians as a whole must look to such disciplines as economics, the social sciences, and marketing for answers to their survival problems. Dietitians must encourage growth and innovation in order to sustain the demand for professional services. In that endeavor, the authors argue that marketing is clearly an essential tool needed to enhance the profession and to work within the dynamics of the marketplace.

Attitude of Health Personnel↗
PubMed1986

Teaching dietetic students in the clinical setting.

On the basis of requests from dietitians who function as student preceptors, faculty members for a coordinated undergraduate program developed guidelines for their inservice training. It was anticipated that the dietitian as a clinical instructor would need to be able to establish, clarify, and guide the student in achieving goals; aid the student's learning process by helping him/her recall information and knowledge from previous course work; direct the student's attention to focus on priorities; identify factors that will contribute to effective communication skills; provide opportunities for the student to apply knowledge and practice dietetics; identify motivational possibilities; use evaluation feedback to help students improve their clinical practice; and assist the student in facilitating the transfer of knowledge and skills to new problems and situations.

Communication↗
PubMed1979

Menu planning competencies in administrative dietetic practice. I. The methodology.

This research was intended to develop a methodology to analyze competencies in one area of administrative dietetic practice--menu planning. Five basic competencies, with sub-competencies, in menu planning were drawn from previous research. To produce descriptive statements for each sub-competency, taped interviews were held with twenty practitioners to ascertain knowledge, attitudes, and skills required in menu planning. The original 607 responses were reduced to ninety-two by eliminating duplication and ranking them by importance. These were then expressed in appropriate behavioral terminology and validated by an educational consultant. The competency statements and sub-competencies with the ninety-two descriptors were incorporated into a questionnaire submitted to a nationwide sample of hospital administrative and generalist dietitians for further validation.

Administrative Personnel↗
PubMed1979

Menu planning competencies in administrative dietetic practice. II. Practitioners' ratings of competence.

A nationwide sample of administrative and generalist dietitians rated five competencies with sub-competencies and ninety-two descriptors related to menu planning. Each item was rated numerically for importance and frequency of time consideration. Data were grouped according to three levels of practitioner experience. It was concluded that an effective methodology was developed for analyzing competencies for dietetic practice.

Administrative Personnel↗
PubMed1979

Work-related values and satisfactions. A cross-occupational analysis of professionals vs. non-professionals in hospital dietetic services.

Job satisfaction and work values of hospital dietitians were studied and compared with those of non-professional hospital foodservice personnel. The instrument was distributed to dietitians in nine Midwestern states. Dietitians had higher job satisfaction than foodservice employees on four components: The work itself, supervision, earnings, and compatibility with co-workers. Satisfaction increased with years in the profession, with directors of dietetics being more satisfied than staff dietitians. On the work value measures, dietitians scored higher on drive, ambition, and self-concept, whereas non-professional employees tended to attribute success to luck and "knowing the right people."

Administrative Personnel↗
PubMed1979

The anatomy of a dietetic counseling interview.

Dietetic students in a course on interviewing skills were given an opportunity to practice interviewing, first with "coached," volunteer clients, then with real clients. Their interviews were taped and later analyzed as to content and approach. In trying to develop rapport during the "relationship-establishing" phase of the interview, the students asked questions which required mininal self-exploration by the client to answer (closed questions), five times as often as any other type of question. For effective counseling which results in changed behavior by clients, skills in counseling which develop an understanding of clients' feelings must be learned and implemented in counseling settings.

Behavior Therapy↗
PubMed1979

The dietetic student's introduction to the medical record.

With the goal of introducing the dietetic student to the medical record and her role as a professional in the use of this document, a series of self-instruction modules was developed, evaluated, and revised. Field testing indicated that students attained a significant gain in knowledge after exposure to the modules. Further, students' comments indicated that the self-instructional approach was well received and quite helpful.

Dietetics↗
PubMedDate not supplied

[New types of canned meats for infant and dietetic nutrition].

In line with the current concept for a balanced nutrition and physiological-biochemical peculiarities of the child's organism a raw meat was selected, formulations and technology of fabricating canned goods of meat and edible viscera of three degrees of communition for three age groups of children were elaborated. An approbation made in pediatric and medical establishments justified recommending inclusion of all the kinds of these canned meat in the ration of infants aged up to one year, and of the homogenized ones- also for dietetic consumption.

Amino Acids↗
PubMed1980

In-service education practices in large hospital departments of dietetics.

The directors of dietetics in 100 hospitals with more than 500 beds were sent a questionnaire regarding their current practices in in-service education. The data presented are based on the responses from seventy hospitals (70 per cent). Although 90 per cent indicated that they had a formal, in-service education program, the administration, structure, and components of the progams varied.

Audiovisual Aids↗