SEARCH · Search PubMed

Results for “DIETETICS”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

SourceResearch connectionFrom yearThrough year

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 145 records · Page 8Linked to original sources

PubMed2000

Survey of dietetic provision for patients with diabetes.

AIMS: To survey dietitians involved in diabetes care regarding the provisions for patients with diabetes. METHODS: A national survey of 512 dietitians known to be engaged in provision of diabetes care was conducted in 1997 and 391 (76%) responded. RESULTS: Nationally the median provision of dietetic care for diabetes reported was 10.7 h per 100,000 general population per week, but the provision was uneven ranging from 2.0 to 27.6 h per 100,000. Eighty-five per cent of dietitians worked in areas where the provision was less than 22 h per 100,000 general population per week (the current recommended minimum standard). Dietetic provision was greater in secondary care (median 9.1 h per 100,000 general population per week) than in general practice, residential homes and other locations (median 4.4 h per 100,000 general population per week). Provision was greater in those areas in which a designated dietitian had responsibility for co-ordinating the dietetic service for diabetes than in areas where the co-ordinator was not a dietitian or where there was no co-ordinator. Over 90% of dietitians reported following British Diabetic Association (BDA) recommendations regarding advice on carbohydrate, sugar, fat and fibre consumption, but only one-third routinely advised on salt restriction. Of the 17% of dietitians who continue to use carbohydrate exchanges, all combine this method with other approaches. Of the recommendations made by the Clinical Standards Group, only 69% of dietitians reported seeing more than half of newly diagnosed adult patients within four weeks, and less than 50% reported offering half or more of their patients an annual review. Amongst the literature in current use, 98% of dietitians use BDA literature for teaching patients and 90% use BDA publications in their own education. Seventy-six per cent of dietitians believed that there was a role for commercial slimming organizations in weight management of people with diabetes. CONCLUSIONS: Given the proven value of dietetic input in diabetes management, there would be advantages to correcting the regional inequalities in dietetic provision for diabetes care in the UK.

Adult↗

PubMed2000

[Optimization of formulations for dietetic pastry products].

Optimized formulations of dietetic pastry products such as cake and sponge cake premixes were formulated using the surface response methodology. % Emulsifier agent and baking time were the selected independent variables for cake, as well as % emulsifier agent % chlorinated flour the variables selected for sponge cake. Three different level of each variable summing up thirteen experimental formulae of each product were assessed to optimize the variables that could have some influence in the sensory characteristics of these dietetic products. The total sensory quality was determined for both dietetic products using the composite scoring test and a panel of 18 trained judges. Looking at the contour graphic and considering economic aspects the best combination of variables for cake formulation was 2% emulsifier agent and 48 minutes for baking time, With respect to sponge cake, the best combination was 6% emulsifier agent and 48% chlorinated flour. Shelf life studies showed that both dietetic formulations remained stable during storage conditions of 75 days at 30 degrees C. During this period, significant differences in sensory characteristics were not found (p < 0.05). Data of peroxide values were kept under the critical value reported for detection of organoleptic rancidity. Reported values of hedonic test showed that these dietetics pastry products had good acceptability, and open up marketing opportunities for new products with potential health benefits to consumers.

Food Preservation↗

PubMed1998

Dietetic Internship: Evaluation of an Integrated Model.

The purpose of this study was to utilize graduate and employer perceptions of outcomes of the Mount Saint Vincent University (MSVU) Co-operative Education (Co-op) Dietetics program to determine if an integrated model was an acceptable alternate method of dietetic education. Acceptable alternate was defined as: "facilitating achievement of entry level competence for dietetic practice". A self-administered, validated and piloted questionnaire was utilized to collect qualitative and quantitative information concerning employability, professional preparedness and program outcomes. Surveys were mailed to all program graduates (1989-1993) (n=24) and their first employers (n=19). Response rates were 96% and 89% respectively. Close-ended questions were analyzed quantitatively by determining frequency distributions. Data were also subjected to Chi-square to identify dependent factors. Qualitative responses to open-ended questions were analyzed by thematic content analysis. Results revealed all graduates were employed by six months after graduation. Competency development, a component of professional preparedness, was rated as average or above average by the majority of graduates and employers. Analysis of open-ended responses indicated that the introduction of experience while students were establishing theoretical foundations was perceived as beneficial. An integration of qualitative findings led to the development of a model depicting how professional competency development, readiness for practice, a realistic approach to dietetic practice and a high standard of practice were developed within an evolving personal and contextual framework. Socialization and mentoring opportunities, evaluation processes and the integration of theory and practice influenced professional development. In conclusion, both employer and graduate responses indicated overall program satisfaction suggesting that the Co-op program is an acceptable alternate method of dietetic education.

Journal Article↗

PubMed1993

Market research to recruit graduate students in dietetics.

In this study we conducted market research to develop a recruitment plan for the master's degree program in nutrition and dietetics at Louisiana Tech University. When individualized experience routes to dietetics registration were eliminated by The American Dietetic Association's Standards of Education in 1988, graduate student enrollment could not be predicted. The steps of the Baron graduate recruitment model were followed to develop and implement a recruitment plan for the master's degree program in nutrition and dietetics. The steps included (a) assessment, (b) developing recruitment and enrollment objectives, (c) developing a recruitment plan and recruitment strategies to meet the objectives, (d) implementing a recruitment program, and (e) monitoring and evaluating the recruitment program. The assessment step involved institutional, student, competitive, and job market analyses. Written questionnaires, telephone surveys, and focus group interviews completed the student analysis. Of the 92 respondents surveyed, 42 were interested in taking graduate classes. Career advancement, specialization, and personal growth were cited as reasons to pursue graduate study. The Baron model provided a useful guide for developing and implementing the graduate recruitment plan.

Certification↗

PubMed1993

A survey of dietetics professionals' knowledge of and attitudes toward cholesterol management.

Dietetics professionals in Wisconsin (n = 687) were surveyed to assess their knowledge, attitudes, practices, experience, and educational interests regarding cholesterol management. The survey, conducted to guide the development of cholesterol education programming in the state, found that most dietetics professionals are familiar with and support the guidelines of the National Cholesterol Education Program (NCEP). Ninety-three percent of dietetics professionals responding to the survey believe that reducing serum cholesterol levels will reduce the risk of heart disease; the same percentage of respondents were familiar with NCEP guidelines for detecting and treating blood cholesterol levels and knew which cholesterol levels should be treated. Seventy-three percent were familiar with the American Heart Association step 1 diet, and 69% were familiar with the step 2 diet. On average, survey respondents defined a cholesterol level of 6.12 mmol/L as "high risk"; this value is almost identical to the NCEP definition. Respondents were optimistic about patients' ability to reduce their blood cholesterol levels through dietary modifications. Dietetics professionals are interested in education on cholesterol management, although individual educational interests vary depending on the respondent's area of practice.

Aged↗

PubMed2001

Dietetics professionals have a positive perception of professional development.

This study summarizes the perceptions towards the Professional Development Portfolio method of recertification and attitude towards professional development of dietetic professionals as measured in the national pilot study of the Portfolio. Portfolio compared to control respondents had greater awareness, and better understanding and knowledge of the Portfolio process after using the Portfolio guide. The perception that the Portfolio process will aid in maintaining competence did not differ between groups. The perception that self-reflection aided in determining career goals and confidence to conduct a learning needs assessment differed slightly between groups. Both groups had a positive attitude towards professional development and that continuing professional education (CPE) improved competence. All perceptions and attitudes were positive. The focus of CPE in foods, business, management, education, and research did affect the ability of dietetics professionals to find appropriate CPE. Rural and unemployed respondents had more difficulty finding appropriate CPE. The findings indicate that the Portfolio guide aides the dietetics professional using the Portfolio process and that the perception towards the Portfolio process is positive. Some dietetics professionals with different CPE focus had difficulty finding appropriate CPE, and this did not differ by control and Portfolio group. More innovative methods of CPE delivery may need to be considered for these practitioners.

Adult↗

PubMed2001

Clinical dietetics changes due to cost-reduction activities in healthcare systems.

OBJECTIVE: This study was designed to assess changes in clinical dietetics due to cost-reduction activities in healthcare systems. SUBJECTS: 1,200 ADA members who indicated that they were employed by acute care hospitals in ADA Area 2 states. DESIGN: A questionnaire about changes in clinical dietetics staffing and clinical dietitians' activities and responsibilities was developed based on qualitative research. Descriptive statistics, t tests, analysis of variance, chi2 tests, and correlations were calculated. RESULTS: A total of 342 usable questionnaires (28.5%) were returned. More than one third (37.9%) of respondents reported reductions in the number of clinical dietitians, and 32.2% reported increases in the number of part-time clinical dietitians. Most respondents indicated that they were more involved with high-risk patient interventions, had limited time for inpatient instruction, and experienced an increased patient caseload. Although 45.4% of respondents reported diminished job satisfaction due to recent changes in healthcare systems, some changes, such as increased high-risk patient intervention and referrals, were positively correlated with perceived job satisfaction. DISCUSSION: Thorough review of current clinical dietetics activities/responsibilities and planning before cost-reduction, restructuring activities may maximize staff utilization without decreased job satisfaction of clinical dietetics staff.

Clinical Competence↗

PubMed2002

Evidence-based medicine: applications in dietetic practice.

Evidence-based medicine has been defined as "the conscientious, explicit, and judicious use of current best evidence in making decisions about the care of individual patients." Evidence-based practice requires the ability to apply knowledge of medical informatics (eg, efficiently searching the medical literature) and clinical epidemiology (eg, being able to critically appraise the literature) to the treatment of individual patients. Being able to apply the principles of evidence-based medicine in the dietetic practice adds to the credibility and value of dietetics professionals, is consistent with the dietetic code of ethics, and is empowering. This article provides an introduction to the history, philosophy, and methods of evidence-based medicine as applied to the dietetic practice. This article focuses on a 5-step process to finding the best evidence to answer clinical questions: (a) formulate the question, (b) search for answers, (c) appraise the evidence, (d) apply the results, and (e) assess the outcome. We describe the 4S methodology-a systematic approach to efficiently finding the best evidence to answer clinical questions involving the use of systems (comprehensive, evidence-based resources), synopses (compilations of structured abstracts of high-quality studies), syntheses (systematic reviews), and studies (original research articles). Particular emphasis is given to a method for critically appraising papers that emphasizes validity, importance, and clinical applicability. Resources (including Web sites) for further learning are provided. J Am Diet Assoc. 2002;102:1263-1272.

Data Interpretation, Statistical↗

PubMed2002

The value of experiential education in dietetics.

A survey was sent to 2000 Registered Dietitians (RD) who passed the national registration exam between 1996 and 1999. RDs were asked to self-report their perceived value of professional preparation attained from four areas of dietetic education: didactic program, supervised practice, work experience, and continuing education. Five questions in the survey asked RDs to estimate the contribution of these four areas, in percentage, to their ability, confidence, knowledge, skills and competence as an RD. Analysis of the data included descriptive statistics and two-way correlation. The return rate for the survey was 45.0%. The dietetic internship consistently received the highest mean response for all five aspects of professional development. Knowledge (31.3%) was the highest contribution from the didactic program. The internship contributed the most to skill development (44.8%). Confidence (32.5%) was the greatest contribution from work experience, and knowledge (8.6%) from continuing education. When asked to indicate their first area of practice, 63.5% of the participants reported working in a clinical position, 19.2% reported community/public health, 13.8% reported other, 12.6% reported food service/management and 3.5% reported entrepreneurial/business. Participants' responses indicate that the internship is a critical aspect of dietetics education in order to develop ability, confidence, knowledge, skills, and competence to practice as an RD. However, each component of dietetic education contributed a unique aspect of professional development that is necessary in the preparation of an entry-level dietitian.

Adult↗

PubMed2003

Prevalence of outsourcing and perception of clinical nutrition managers on performance of health care dietetics services.

A nationwide survey of clinical dietitians and clinical nutrition managers was conducted to assess the prevalence of outsourcing in health care dietetics services and to evaluate perceived performance of dietetics services. A questionnaire was developed, validated by an expert panel, and pilot tested prior to data collection. Members of the Clinical Nutrition Management Dietetic Practice Group (N=1,668) were selected as the study sample. Of 431 respondents, 152 (35.3%) indicated that management of both patient and cafeteria foodservices was outsourced. When mean scores of perceived performance ratings were compared using t test, respondents from self-operated facilities rated several items related to patient and cafeteria food quality and material and human resource utilization higher than respondents at contract-managed facilities. No significant differences were found in performance related to decision-making process, buying power, or training programs. Results suggest that careful weighing of advantages and disadvantages of outsourcing is needed before making decisions regarding outsourcing dietetics services.

Dietetics↗

PubMed2001

Determination of iron and molybdenum in a dietetic preparation by flame AAS after dry ashing.

Methods for the determination of iron and molybdenum in a dietetic pharmaceutical preparation by flame atomic absorption spectrometry (FAAS) after dry ashing at 600 degrees C have been validated. Linearity, precision, accuracy, detection and quantification limits, specificity and robustness have been determined. Linearity of response was verified for concentrations ranging from 0.50 to 4.00 mg l(-1) of iron and 1.00 to 6.00 mg l(-1) of molybdenum. Precision of the methods, performed under conditions of repeatability and reproducibility, gave relative standard deviations of 0.4 and 1.1%, respectively, for the iron determination and of 1.0 and 6.5%, respectively, for the molybdenum determination. Mean recoveries determined after spiking dietetic preparation placebos ranged from 97.1 to 102.6% for iron and 95.2 to 102.9% for molybdenum. The limit of detection for iron was 126 microg g(-1) and for molybdenum 129 microg l(-1). Quantification limits were 420 and 433microg l(-1) for iron and molybdenum, respectively. No interference in the iron and molybdenum determination due to other components present in the dietetic capsules was found. Day-to-day and analyst-to-analyst variability was less than 1.1% for iron and 4.5% for molybdenum. Results show the suitability of the method for measurement of iron and molybdenum in a complex matrix sample such as a dietetic pharmaceutical preparation.

Dietetics↗

PubMed1991

A conceptual framework for dietetics.

The model for the practice of dietetics recently adopted by the CDA board of directors clarifies how the different facets of dietetics are interrelated and part of a common definition of dietetics. It is our hope that this discussion will help us to move beyond the question of identity we often feel in our profession and will stimulate debate and the development and testing of alternate models; this should further clarify the essence of dietetic practice and enable us to continue to improve our unique and common contribution towards the provision of quality nutritional care to the population.

Canada↗

PubMed1991

Prediction of graduate dietetic internship appointments in Canada.

A statistical model of dietetic intern selection was developed from a profile of selection criteria that was obtained in a 1988 survey of Canadian graduate dietetic internship directors. The model was composed of four clusters of variables that resulted from the most frequently used selection criteria: academic performance, work experience, communication skills, and extracurricular activities. Data from a convenience sample of 39 dietetic intern applicants were analyzed, using principal components analysis and discriminant analysis, to test the model's power to predict success in obtaining an internship appointment. In descending order, the criteria with the greatest predictive powers were: academic performance; extracurricular activities; and supervisory, teaching, or instructing types of work experience. The model accounted for 41% of the differences between those who were successful and those who were not successful in obtaining internship appointments in 1989 and correctly classified 30 of 39 subjects. These results provide baseline data on the predictive power of some criteria used for selecting dietetic interns. These findings suggest the need for a replication study with a randomized national sample to crossvalidate the results obtained in this exploratory research.

Canada↗

PubMed1992

Satisfaction of recent University of British Columbia dietetics graduates with undergraduate education and current job.

This study was designed to investigate the career status of recent University of British Columbia (UBC) dietetics graduates and their satisfaction with undergraduate education and current job. All graduates from the UBC Dietetics Program between 1978-1987, inclusive (n = 238), were mailed questionnaires. Information was sought regarding success in obtaining a dietetic internship, current employment status, job satisfaction, and satisfaction with undergraduate education. Questionnaires were returned by 67% (n = 130) of those who received them. Approximately 83% were eventually successful in obtaining an internship. Most respondents (68.5%) were employed as dietitian/nutritionists, and 69% of those who were employed worked full-time. Those who interned had significantly higher salaries than those who did not. A measure of overall job satisfaction revealed that 89.6% were satisfied to very satisfied with their present job, and scores on the Brayfield-Rothe Index of Job Satisfaction revealed no differences between those who did and did not intern. With regard to undergraduate education, respondents were most satisfied with library resources, class size and quality of teaching, and least satisfied with internship opportunities. Those who had interned were significantly more satisfied with their undergraduate education than were those who had not. We conclude that success in obtaining a dietetic internship affects salary and satisfaction with undergraduate education, but does not affect job satisfaction.

Attitude of Health Personnel↗

PubMedDate not supplied

Chronic renal failure in infancy. Two dietetic case reports.

Dietetic care of infants with end stage renal disease (ESRD) involving intensive nutritional support and frequent monitoring in attempts to optimise growth has not been previously quantified. We describe the progress of two male infants born with ESRD due to renal dysplasia. Child A and child B were commenced on continuous cyclic peritoneal dialysis at mean age of 3 months and required nutritional support via a gastrostomy button. Energy intakes pre-dialysis (147 kcal/kg) and energy and protein intakes during the first year of life on CCPD (137 kcal/kg, 2.6 g/kg actual body weight) were greater than recommended for the healthy population. Over the 2 year period without growth hormone, height SDS increased from -1.66 to -0.17 and 0.67 to 0.78 and weight SDS increased from -1.26 to -0.43 and 0.31 to 1.75 for Child A and Child B respectively. Mean dietetic contacts (in/out patient and telephone) over the 2 years were 11.8 contacts/mth pre-dialysis, 8.4 contacts during the first year on CCPD and 4.3 contacts during the second year. We conclude that infants with end stage renal disease require frequent dietetic contact in combination with early dialysis and tube feeding to achieve nutritional goals and optimise growth. In addition, dietetic advice provides valuable family support.

Child Development↗

PubMed1999

Mapping the literature of dietetics.

Research on the literature of dietetics, apart from the broader field of nutrition, has not been reported in the literature. The purpose of this bibliometric study was to identify the core journals of dietetics and to determine the extent of indexing coverage for these journals. The study was conducted as part of a larger project, the Project for Mapping the Literature of Allied Health, sponsored by the Nursing and Allied Health Resources Section of the Medical Library Association. Citations appearing in three journals between 1995 and 1997 were analyzed by the methodology common to studies in the project. Results revealed that dietetic literature relies heavily on journal literature and on those journals that are from associated health sciences fields. Of the indexing services examined, EMBASE/Excerpta Medica and MEDLINE provided the most complete coverage of the literature. The study's findings have implications for those involved with the literature of dietetics.

Abstracting and Indexing↗

PubMedDate not supplied

[Installation of Clinical Nutrition and Dietetics units in Spanish hospitals and the presence of dietitians in the same].

GOALS: The appropriate nutritional status of hospitalized patients bears a close relationship with the existence of specialized Clinical Nutrition and Dietetics units or departments at health centres. The presence at these units of professionals with specific training to carry out tasks in the sphere of nutrition and dietetics, as is the case of dietitians, implies and evident strengthening of their capacity and operation. The main goal of the present paper to identify the number of Nutrition and Dietetics Units in the leading Spanish hospitals and also the presence of graduates in dietetics or nutrition specialists. SCOPE: Spanish hospital installations selected from the national hospital index. RESULTS OF THE TRIAL: It can be inferred that the implementation of the said services is not as complete as might be desired, and the presence of specifically qualified professionals (dietitians or nutritionists) is even lower. In this context, one is struck by the growing number of outsourced catering services at Spanish hospitals and the hiring of dietitians by these private companies, often at the request of the hospital itself. CONCLUSIONS: All of the data obtained show an ever greater importance of dietitians in hospital nutrition, with an uneven geographical distribution and implementation in Spain because of the peculiar policy adopted by the health authorities with regard to the recognition of these professionals. In Spain, these departments continue to be scorned and the role of the dietitian ignored.

Attitude of Health Personnel↗

PubMed2004

Evaluating career values of dietetic students. A model for other allied health professions.

Increased job opportunities in health professions make recruitment of students imperative. Effective recruitment requires a knowledge of what students value when making career decisions. This study of dietetic (n = 514) and other college students (n = 352) showed that achievement and economic security were the most important factors in their career selection regardless of major or race. Dietetic majors rated achievement, economic security, ability utilization, personal development, altruism, and working conditions significantly higher than did nondietetic students (p < or = 0.001). Economic security was rated significantly more important by dietetic and allied health majors than by other students. Many of the values important to students in this study are attainable through careers in dietetics and other allied health professions. The results of this study should be examined further with a larger sample of allied health majors to assist educators in recruiting and providing career counseling to students.

Allied Health Personnel↗