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At least 865 records · Page 48Linked to original sources
PubMed1999

For a healthful lifestyle: promoting cooperation among nutrition professionals and physical activity professionals. American College of Sports Medicine, the American Dietetic Association, International Food Information Council.

This survey underscores how receptive nutrition and physical activity professionals are to the message of linking nutrition and physical activity for health. Perceived obstacles to helping consumers achieve this link can be better overcome through the combined and collaborative efforts of persons involved in these professions. The good news is the information does not have to be created; professionals simply need to be made aware of existing resources. Partnerships among interested organizations such as ADA, ACSM, and IFIC can help further this effort and help all groups achieve the common goal of helping consumers adopt more healthful lifestyles. Similar partnerships among professionals in each discipline can occur at state and local levels as well.

Attitude of Health Personnel↗
PubMed1975

Entry-level clinical dietetic practice as viewed by clients and allied professionals. A pilot study.

This study was carried out to ascertain whether nutritional care clients and the professionals who serve them hold similar views related to clinical activities performed by entry-level clinical dietitians. Questionnaires were sent to clinical dietitians, their clients, educators, and employers. Clients were asked to state how dietitians had helped them. Dietitians, educators, and employers were asked to rate client-identified activities and other selected activities of dietitians according to their importance to the delivery of nutritional care. Dietitians were also asked to rate these same activities according to the relative time spent in performing them. There was significant agreement among all participating groups on the relative importance attached to client-identified activities, and also among dietitians, educators, and employers as to the relative importance attached to all activities under investigation. The data also imply that the importance dietitians place on an activity will affect the time spent in that activity. It is hoped that this study can be replicated periodically, to provide a dynamic research base for the development of educational objectives based on changing performance requirements which reflect changing client needs.

Aged↗
PubMed1995

Food, dietetics and nutrition in ancient India.

In pre-agricultural era, entire mankind consumed meat as early man was a hunter. Possibly he ate from plants sources which grew in the wilderness. With the advent of agriculture as an outcome of civilization, man acquired the ability to cultivate what he wanted, as by now he was influenced to some extent by the selection of the food that he wanted to eat. All this ultimately led to him taking to vegeterianism, which probably did not occur until approximately 1500 B.C. It is tried in this study to examine the concept of nutrition, balanced diet, appetite, food etiquette, food sanitation and food poisoning etc. in ancient India.

Diet↗
PubMed2001

[Standards, options and recommendations: Good clinical practice in the dietetic management of cancer patients: hospital catering].

CONTEXT: The "Standards, Options and Recommendations" (SOR) project, started in 1993, involves a collaboration between the Federation of the French Cancer Centres (FNCLCC), the 20 French Regional Cancer Centres, some French public university and general hospitals and private Clinics and medical scientific societies. Its main objective is the development of clinical practice guidelines to improve the quality of health care and outcome for cancer patients. The methodology is based on a literature review followed by a critical appraisal by a multidisciplinary group of experts to produce the draft guidelines which are then validated by specialists in cancer care delivery. OBJECTIVES: To develop clinical practice guidelines for hospital catering for cancer patient using the methodology developed by the Standards, Options and Recommendations project. METHODS: Data were identified by a literature search of Medline and the reference lists of experts in the groups. After the guidelines were drafted, they were validated by independent reviewers. RESULTS: The main recommendations are: 1) While taking into consideration the specific needs of cancer patients, the dietician is responsible for the hygiene, the sanitary quality of alimentation, the equilibrium and nutritional quality of the hospital catering. 2) Ordering and distribution of meals, and clearing up afterwards contribute to the quality of hospital catering and the personnel who do this should have time and be willing to listen to the patients. 3) The ordering of meals should be adapted to individual patient's requirements and must take into account the patient's medication. 4) The method of transporting the food chosen by the institution (cold or warm method) should be respected. The personnel responsible should receive regular and specific training to use the method correctly. 5) The intake of patients with nutritional follow-up should be reliably and reproducibly evaluated by the personnel after every meal. 6) Patient satisfaction should be assessed once a year and the results of this assessment used to improve the quality of hospital catering. 7) The dietician is the interface between the accounts department, the medical wards, the hospital catering department and the patients.

Adult↗
PubMed1975

Hospital dietetics in transition.

Nutritional care--what is it, who gets it, who gives it, and how? The registered dietitian is identified as the only health professional whose primary concern is the application of food and nutritional science to the health care of people. Traditionally, the major part of health care has been in the medical sphere--sought in times of acute illness or injury. Hospital-based services provide increasingly sophisticated life support systems in specialized intensive care units. Humane, as well as financial, considerations mandate a change in emphasis to the provision of preventive care as well as restorative measures. Care that provides nutritional status screening, dietary assessment, and dietary counseling is seen as essential for health maintenance.... The facts of food composition are not enough!

Diet Therapy↗