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PubMed1992

Prevalence of eating disorders among dietetics students: does nutrition education make a difference?

Several studies have indicated that college students majoring in dietetics have more problems associated with food than do students majoring in other disciplines. If this is true, dietetics students may need more counseling and education on eating disorders, especially because many will eventually be counseling others professionally. To assess the prevalence of negative eating behaviors among college dietetics majors, surveys based on the Eating Pattern Questionnaire were distributed to college women with majors in dietetics and other selected disciplines at a medium-sized California university. Two surveys were administered 1 year apart; the first was distributed to junior and senior women only, and the second was distributed to women of all class levels. Results from the first survey revealed that the incidence of eating disorders was not greater among the dietetics majors than among the other selected majors. In fact, dietetics majors often had more positive responses to questionnaire items, which suggests that dietetics students have better eating habits and fewer eating disorders. The results of the second survey, however, indicated that dietetics majors had significantly more negative eating patterns than did students from other majors. When separated by class, junior and senior dietetics majors had significantly more positive eating habits than did freshmen dietetics majors. These findings imply that junior and senior dietetics majors may have more positive eating patterns than freshmen dietetics majors as a result of their increased exposure to nutrition information.

Adult↗

PubMed1981

Employers' perceptions of dietetic team members' roles.

The emergence of supportive personnel in the dietetic field has introduced a question of the appropriate role of each of the different dietetic team members. Since the dietetic technician works closely with the dietitian, a clear understanding of the role of each is necessary if they are to be complementary. This article presented general information obtained from a study of the roles of dietetic team members and potential for the dietetic technician, as perceived by employers. Data from 30 hospitals and 35 long-term care facilities in the north central district of Georgia indicated that dietetic technicians are currently underutilized in both settings. Representatives in hospitals perceived greater potential for the dietetic technician than did those in long-term care facilities, although employers in both settings lacked perceptions of role differentiation among the three members of the dietetic team. An approach to differentiating the role of the dietetic technician from that of the dietitian was presented. This approach could diminish role conflict between the dietitian and the dietetic technician and allow the dietitian to perform the functions of the professional with expertise in nutrition.

Dietetics↗

PubMed1986

Utilization of the clinical dietetic technician.

The changing role of the clinical dietitian has resulted in evaluation of the clinical dietetic technician's role. The American Dietetic Association (ADA) has recognized that effective utilization of the dietetic technician will allow continued growth of the dietitian. In 1981, the ADA published Role Delineation for Entry-Level Clinical Dietetics, including responsibilities for the clinical dietetic technician. A revised role delineation which included verification of actual role performance to the defined role was published by the ADA in 1984, subsequent to the completion of this research report. This research was conducted to verify the degree to which clinical dietetic technicians were performing tasks identified for their role, to identify educational deficiencies and/or excesses, and to analyze demographic and other descriptive data obtained. Telephone and mail questionnaires were used to obtain data from dietetic technicians selected by systematic sampling from the ADA listing of 914 technician members. Responsibilities outlined in the ADA role delineation study were the basis for the tasks utilized in the survey of the clinical dietetic technicians' performance and training. The mean percentage of tasks performed indicated agreement between the defined role and actual performance of clinical dietetic technicians.

Allied Health Personnel↗

PubMedDate not supplied

Is there a role for dietetic foods in the management of diabetes and/or obesity?

The cost and nutritional value (calorie, carbohydrate, protein, and fat content) of 108 regular products were compared with 101 dietetic products. The cost of dietetic candies, cookies, fruits, preserves/syrups, and puddings/gelatins was significantly greater (p less than 0.005, p less than 0.005, p less than 0.005, and p less than 0.025, respectively). Dietetic candies and cookies contained more calories than the regular ones. These differences were significant only for candies (p less than 0.005). In contrast, dietetic fruits and preserves/syrups had significantly fewer calories than the regular ones (p less than 0.005 and p less than 0.005 respectively). Dietetic puddings/gelatins were significantly less expensive and contained fewer calories than the regular products (p less than 0.005 and p less than 0.005, respectively). Dietetic ice creams were generally more expensive with varying amounts of carbohydrate content. Most dietetic products contained higher amounts of protein than regular food products. Since the dietetic products constitute only a fraction of total food intake, the differences in their composition have little or no effect on the relationship of nutrients consumed within a 24-hour period. Thus, in most cases the consumer receives little or no nutritional benefit from the higher cost of dietetic products.

Candy↗

PubMed1997

Influences on the selection of dietetics as a career.

OBJECTIVE: To gather information on the factors that influence students' decisions to choose dietetics as a career. DESIGN: Self-administered questionnaires regarding the point at which career decisions were made were completed by 1,695 students in Plan IV/V dietetics programs throughout the United States. SUBJECTS: All Plan IV/V dietetics programs that reported greater than five graduates in the academic year 1989 to 1990 were selected from the 1990-1991 Directory of Dietetic Programs for the sample population. Of the 156 schools that were mailed questionnaires, responses were received from 84 schools (54%). Almost 90% of the students were women, 10.6% were men. STATISTICAL ANALYSES: Data were analyzed using the Statistical Package for the Social Sciences. A chi 2 analysis was used to examine the relationship between point of decision and factors that influenced career choice, including people who influence career choice. RESULTS: The majority of students (55%) questioned reported making their career decision in college. Students rated interest in nutrition (96.3%) and job enjoyment (93.8%) as factors that were important in their decision to pursue a career in dietetics. College catalogs were rated by 48.3% of the students as being either useful or very useful in helping them make their career selection. With respect to gender differences, women rated a diverse work environment as being very important to their career decision more frequently than men (chi 2 = 15.44, P < .01). Women were more likely than men to rate part-time work opportunities as being very important (chi 2 = 26.75, P < .001); and selected working with people as being very important to their career decision (chi 2 = 17.59, P < .01). CONCLUSIONS: Findings identified that recruitment strategies need to be audience specific. Because career decision making appears to occur during one of three time frames (high school, college, or work experience), recruitment activities should be developed to specifically target students at these times. One way to increase the exposure of students to the profession of dietetics is for registered dietitians to give guest lectures in introductory college courses and high school upper-class courses in health, home economics, and biology. The use of university/college catalogs as effective marketing tools should also not be underestimated. Data suggest that gender differences exist in factors that influence persons to choose dietetics as a career. To increase the number of men who pursue careers in dietetics, future research should be designed to more fully explore gender differences, so that strategies to recruit more men into the profession can be developed.

Adolescent↗

PubMed2005

A distance education in undergraduate dietetic education.

Distance education is an exploding phenomenon that allows people to pursue higher education on their own time, at a pace that meets their needs, in locations where there are no colleges and universities, or where there is not a desired program of study. This study examined the use of distance education in undergraduate dietetic education programs and the opportunities for obtaining an undergraduate degree in dietetics solely via distance education. A survey was sent to all directors (n = 279) of undergraduate programs accredited/approved by the Commission on Accreditation for Dietetics Education to determine the current status and projected future use of distance education in their institutions' on-campus programs. The survey had a 54% response rate. Approximately 32% (n = 150) of undergraduate dietetics programs offer distance education courses in some format. Institutions that offer nondietetics distance education courses were more likely to offer dietetics distance education courses. The most common distance education format utilized in dietetics was 100% Internet courses (48%). The most common distance education dietetics course offered was a basic or introductory nutrition course (31%). From the data of courses offered, or permitted to be transferred, it would not be possible for a student to complete an undergraduate degree in dietetics solely via distance education methodologies at the time this study was conducted.

Education, Distance↗

PubMed1994

Direct economic benefits associated with dietetic internships.

OBJECTIVE: We explored the direct economic benefits of hospital dietetics departments sponsoring an internship for dietetics studies. DESIGN: Forty-five dietetics departments in US hospitals participated in a mail survey that involved comprehensive data collection procedures using three instruments, including activity logs recorded by 298 dietitians and interns. MAIN OUTCOME MEASURES: Direct benefits were defined as the net student labor provided to the department during routine and staff relief experiences that released professional labor for other work. Net student productivity during routine assignments was calculated by subtracting the time dietitians spent teaching during a typical work week from the amount of time dietetic interns spent performing professional services without direct supervision. Student productivity during staff relief rotations was calculated by multiplying the number of students assigned to this type of experience by the length of the rotation. RESULTS: While involved in routine learning experiences, dietetic interns provided a direct benefit. The difference between the time interns spent in independent, professional service in the departments and the time dietitians spent in activities designed specifically for teaching was a mean of 29 hours in favor of the students. All departments received a direct benefit from assigning dietetic interns to a staff relief rotation. The median number of weeks of student labor gained by the departments per year was 24. STATISTICAL ANALYSES: A paired t test was used to analyze the difference between the time dietitians devoted to teaching interns and the time students spent in independent, professional service in the departments. The difference was very highly significant (P < .001) APPLICATIONS: This study is a beginning step in objectively documenting positive outcomes associated with sponsoring a dietetic internship. It also represents a model that could be used by program directors to study the economic impact of their supervised practice program on the sponsoring organization.

Cost-Benefit Analysis↗

PubMed2003

Continuous improvement in dietetics education with a regional advisory board: a model that works.

Continuous improvement has been a focus of business and health care for years. The Commission on Accreditation for Dietetics Education has also identified the need for continuous improvement in dietetics education programs and requires them to seek outside counsel to help accomplish it. Most dietetics education programs develop advisory boards to provide this outside counsel, but finding individuals to commit to an ongoing advisory board can be challenging. Dietetics internship directors from dietetics practicum programs throughout Arizona created the Arizona Dietetic Practicum Advisory Committee (AzDPAC), which uses suggestions from preceptors, interns, and committee members to generate ideas for improvement. Since the conception of AzDPAC both tangible and intangible outcomes have occurred. Tangible outcomes include better coordination among programs, development of a combined annual affiliate meeting, standardization of forms, creation of a combined "Clinical Bootcamp," development of a Web page describing all programs, and better networking among interns from different programs. In addition, AzDPAC improved cooperation and sharing of expertise and created an available group of peers for new directors. An advisory committee of regional program directors is a model that works in providing dietetics education programs with ongoing outside counsel and ideas for continuous improvement.

Advisory Committees↗

PubMed2002

Association of British Clinical Diabetologists (ABCD): survey of specialist diabetes care services in the UK, 2000. 4. Dietetic services and nutritional issues.

AIMS: To examine the provision of, and variations in, dietetic services for diabetes in secondary care in the UK. METHOD: A postal survey of all secondary care providers of diabetes services. RESULTS: There was a 77% response rate. A dedicated dietician supported diabetes services in 73% of responses, but only 45% were able to see newly diagnosed patients within 1 month. Only 3% of responses documented that dietetic services provided the recommended minimum 22 h weekly input to diabetes care, and an annual dietetic review was said to be available in 15%. An opportunity for more frequent visits was most likely if there was poor glycaemic control (78% of responses), particularly when services were provided by a dedicated diabetes dietician. Although dieticians frequently provided input to patient education (88%), specific training for this purpose and provision for continuing education of these individuals was less common (14% and 63%, respectively). Nutritional guidelines were available in 74%, but only 31% of responses documented current guidelines on obesity management. Of bids for additional dietetic resources, only 21% had been successful. There was evidence of regional variation in service provision, and no greater provision of dietetic services in areas with a large South Asian population and an expected high prevalence of diabetes. In broad terms, dietetic services for diabetes care had not altered in comparison with a similar survey in 1997. CONCLUSIONS: The level of dietetic support of secondary care diabetes services remains dramatically lower than recommended in advisory documents, and appears to have changed little over the last 3 years. This is compounded by marked regional differences, and was no better in areas with a higher than average prevalence of diabetes. The survey also highlights the need for more co-ordinated and structured education and training of dieticians as well as more consistency in nutritional guidelines.

Diabetes Mellitus↗

PubMed1983

Dietetic performance indicators: a new management tool.

The need for dietetic performance indicators that more accurately reflect the performance of the department of dietetics has led to the development of an effective tool for directors of dietetics to use in monitoring departmental performance, planning departmental activities, services and programs, and budgeting. To follow-up on the work initiated by a group of directors of dietetics in Metropolitan Toronto, the joint Ontario Dietetic Association-Ontario Hospital Association (ODA-OHA) Steering Committee on Alternative Dietetic Performance Indicators (SCADPI) was established. The work of this Committee has involved identifying relevant dietetic performance indicators based on three areas of departmental activity: patient meal service, non-patient meal service, and clinical nutrition service; developing the methodology of allocating food, sundry, and labor costs to these three areas of departmental activity; and testing the validity and feasibility of the methodology among hospitals of varying sizes and levels of dietary department management personnel.

Dietetics↗

PubMed2005

Undergraduate dietetics programs do not support training students in smoking cessation.

Although tobacco use is the leading contributor to death and disability in the United States, allied health professionals often lack knowledge of smoking cessation techniques. The objective of this study was to identify the extent to which undergraduate dietetics programs (referred to as didactic programs in dietetics [DPD]) teach about tobacco and smoking cessation interventions and also DPD directors' opinions regarding tobacco and smoking cessation in dietetics education. All DPD directors in the United States (n=231) were sent a questionnaire to assess programs' and directors' demographics, courses that included tobacco and smoking cessation education, and directors' opinions pertaining to tobacco and smoking cessation education. The response rate was 49% (n=113). On average, DPD directors did not agree that tobacco and smoking cessation education should be a formal part of undergraduate dietetics programs and that it is not as important as other content areas required of dietetics students. Just 37% of directors believed that a dietitian's job responsibility included educating patients on smoking cessation. Only 7% of DPD directors had formal education on smoking cessation and tobacco use, but 53% had formal education on behavior modification. More than half of DPD programs (56%) did not offer any courses that provided tobacco and smoking cessation education. These results indicate that most undergraduate dietetics programs do not incorporate tobacco and smoking cessation education in their curricula. Dietetics and other allied health educators could consider including smoking cessation education in their curricula to ensure that future health professionals can contribute to Healthy People 2010 objectives related to smoking cessation.

Behavior Therapy↗

PubMed1991

Delegation of clinical dietetic tasks in military and civilian hospitals: implications for practice.

The purposes of our research were two-fold: to determine perceptions of the quality of task performance and to identify dietetic personnel currently performing clinical dietetic tasks in military and civilian hospitals. Questionnaires were returned from 309 dietitians and 208 dietetic support personnel at 151 military and civilian hospitals (73% response overall). For tasks completed by support personnel, no task was rated as having optimum quality, 1 was rated as highly acceptable, 6 as acceptable, 19 as somewhat unacceptable, and 4 as unacceptable. Current performance ratings indicated that 1 task was performed solely by dietitians, 21 were completed by dietitians with assistance, 6 were completed jointly by dietitians and support personnel, 2 were completed by support personnel with supervision by dietitians, and no task was completed independently by support personnel. Tasks were grouped into four categories: basic clinical dietetics (11 tasks), intermediate and in-depth clinical dietetics (12 tasks), outpatient nutrition clinic (5 tasks), and nutrition education (community) (4 tasks). Quality scores for the US Air Force (USAF) hospitals were higher for all task categories except intermediate and in-depth clinical dietetic tasks. The quality scores of support personnel were higher than those of dietitians for all task categories. The USAF performance scores indicated significantly more involvement of support personnel. Generally, the performance scores of dietitians increased with experience; the scores of support personnel decreased with experience. Correlations between quality and performance ratings for individual tasks revealed low to moderate relationships. Our results suggest that additional delegation of tasks to dietetic support personnel may be possible without negatively affecting perceptions of the quality of task outcome.(ABSTRACT TRUNCATED AT 250 WORDS)

Dietary Services↗

PubMed1978

Programmed instruction in institutional purchasing for dietetic students.

A programmed instruction unit in institutional purchasing for dietetic students was developed and evaluated. The unit is compact, simple to use, and could serve as an overview or review of institutional purchasing by dietetic students. Subjects were forty-five dietetic students in coordinated undergraduate dietetic programs, dietetic internships, and dietetic traineeships, with two institutions represented in each group. The programmed unit was effective, because cognitive achievement post-test scores were significantly higher (24 per cent) than pre-test scores. The unit was equally effective with the three groups, which did not differ significantly in pre- and post-test scores, gain test scores, or attitude toward programmed instruction scale scores at the end of the unit. Interns had higher grad point averages (GPA) than students in coordinated undergraduate programs. All students spent an average of 1 hr. completing the unit, although trainees used more times. An attitude scale showed favorable attitudes by the students toward programmed instruction. Significant positive relationships were found between pre-test scores and GPAs, and post-test scores and GPAs. A questionnaire showed that instructors liked the unit, found it useful, and would use it again. The findings of this study suggest that programmed instruction units in other phases of dietetic education could be developed and used to present factual material, give an overview of a topic, help students to review, and/or save time in classroom instruction.

Attitude↗

PubMed2002

An audit of referrals of children with autistic spectrum disorder to the dietetic service.

UNLABELLED: Autistic spectrum disorder (ASD) is a developing area for dietetic referrals. There is little published data on current dietetic practice. Some children with ASD are referred for gluten/casein free diet. The theory is that abnormal metabolites in the urine may be a result of incomplete breakdown of gluten and casein in the gut. There are some published open studies that support the efficiency of such a diet [Knivsberg et al. (1995) Scand. J. Educ. Res.39: 223; Lucarelli et al. (1995) Panminerva Med.37: 137; Whiteley et al. (1999) Int. J. Res. Practice 3: 45] and also that there are many anecdotal reports that the diet helps some children. AIMS AND OBJECTIVES: This study aimed to audit the types of referral made to the dietetic service to identify key dietetic issues and to describe factors which may influence outcome/disease management. METHODS: Dietetic records were used to audit the referrals to the dietetic service over a 3-month period. Seven-day diet histories were assessed using computer food composition tables and topics of interest recorded against a draft protocol agreed within the profession. RESULTS: Requests for gluten-free and casein-free dietetic advice, and/or the management of food selectivity and dysfunctional feeding behaviour constituted the majority of referrals. In many cases, child's environment was rarely simple. CONCLUSIONS: Despite the limitations of this small study, the findings suggest that the management of these referrals is highly complex. A dietitian's input should ensure that the nutritional adequacy of the diet is maintained or restored.

Autistic Disorder↗

PubMed2000

[Good clinical practice in the dietetic management of cancer patients].

CONTEXT: The "Standards, Options and Recommendations" (SOR) project, started in 1993, is a collaboration between the Federation of the French Cancer Centres (FNCL CC), the 20 French Cancer Centres and specialists from French Public Universities, General Hospitals and Private Clinics. The 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 literature review and critical appraisal by a multidisciplinary group of experts, with feed-back from specialists in cancer care delivery. OBJECTIVES: To develop clinical practice guidelines according to the definitions of Standards, Options and Recommendations for the dietetic consultation for cancer patient. METHODS: Data have been identified by literature search wing Medline and the expert groups personal reference lists. Once the guidelines were defined, the document was submitted for review to 74 independent reviewers, and to the medical committees of the 20 French Cancer Centres. RESULTS: The main recommendations for the referral of cancer patients for dietary advice are: I) in oncology, there are 3 types of dietetic consultation: diagnostic, preventive and therapeutic; 2) the following cancer patients must have a dietetic consultation: i) those with, or at risk of malnutrition, ii) those without malnutrition but in need of counseling and iii) those at risk of treatment-related nutritional side effects; 3) a nutritional assessment is standard at the time of the first dietetic consultation. Patients must be given individualized and written advice; 4) the dietetic opinion and advice should be brought to the attention of medical staff to facilitate a multidisciplinary approach to cancer treatment; 5) patient's relatives should be involved in the dietetic management; 6) the efficacy of dietetic advice can be assessed by monitoring weight, gastrointestinal signs and patient satisfaction.

Adult↗

PubMedDate not supplied

[Dietetic and pharmacologic treatment of hypercholesterolemia. Study of 32 patients over 14 months].

The aim of the study was to evaluate the effectiveness of dietetic-behavioural and pharmacological treatment on 32 patients with high level hypercholesterolemia (LDL-c greater than 160 mg/dl) over 14 months. Clinical and laboratory tests were performed at time 0 (enrollment), at time 1 (after 2 months dietetic-behavioural treatment only), at time 2 and time 3 (after 6 and 12 months respectively of combined dietetic-behavioural and pharmacological treatment). The dietetic-behavioural treatment consist of reduced intake of saturated fatty acids, cholesterol and rapidly absorbed glycid; increased intake of omega-3 fatty acids and fiber; reduced overall calorie intake. The patients were also advised to take light daily exercise. The pharmacological treatment (sinivastatin 20 mg/die) was given to patients whose total cholesterol levels were over 250 mg/dl after 60 days of dietetic-behavioural only treatment and then continued for the whole study. The result showed an average reduction of 20% (p less than 0.01) in LDL-c in all patients after dietetic-behavioural only treatment and a further 20% (p less than 0.01) reduction after 12 months of combined treatment. There was therefore confirmation of the validity of dietetic-behavioural and pharmacological treatment during our study.

Adolescent↗

PubMed1987

The provision of dietetic services to diabetics in the United Kingdom. Nutrition Sub-Committee of the Medical Advisory Committee of the British Diabetic Association.

Data on dietetic services to the diabetic in the United Kingdom was sought from dietitians and doctors, from Regional Health Authorities, from patients through local branches of the British Diabetic Association, and by detailed examination of dietitian's work loads in some districts. Considerable deficiencies are demonstrated in the provision of dietetic care and education to the diabetic in the country. A minimum provision for direct diabetic care and education of 15 hours of dietetic time per 100,000 of population per week is required. The data collected indicates that diabetes occupies some 25 per cent of total dietetic time in any one district. Individual district and unit managers should ensure that adequate numbers of WTE are available to offer this continuing commitment. Difficulties may arise in allocating exclusive responsibility for diabetic dietary education to any one individual. However, in any one district, one senior dietitian could be allocated the task of co-ordinating diabetes education and ensuring that all members of the dietetic staff and the diabetic team are kept up to date with all dietary developments. It is of considerable concern that some districts have no diabetic dietetic service or a very rudimentary one. It is of concern that even in districts provided with dietetic cover, the provision may vary by two- to three-fold.

Diet, Diabetic↗

PubMed2003

Position of the American Dietetic Association: Oral health and nutrition.

It is the position of the American Dietetic Association (ADA) that nutrition is an integral component of oral health. The ADA supports the integration of oral health with nutrition services, education, and research. Collaboration between dietetics and dental professionals is recommended for oral health promotion and disease prevention and intervention. Scientific and epidemiological data suggest a lifelong synergy between nutrition and the integrity of the oral cavity in health and disease. Oral health is an integral part of systemic and nutritional health. Two primary oral infectious diseases are directly influenced by diet and nutrition. Dental caries or tooth decay is modulated by numerous factors, including diet composition and frequency. Periodontal or gum disease is associated with malnutrition. Chronic diseases such as diabetes and cardiovascular disease that are modulated by diet and nutrition intervention have oral sequelae. As we advance in our discoveries of the links between oral and nutrition health, practitioners of both disciplines must learn to provide screening, baseline education, and referral to each other as part of comprehensive client/patient care. The future of dietetics practice requires dietetics professionals to provide medical nutrition therapy (MNT) that incorporates a person's total health needs, including oral health. Inclusion of both didactic and clinical practice concepts that illustrate the role of nutrition in oral health is essential in both dental and dietetic education programs. Collaborative endeavors between dietetics and dentistry in research, education, and delineation of health provider practice roles are needed to ensure comprehensive health care to persons with oral infectious disease and/or oral manifestations of systemic diseases.

Dental Caries↗