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At least 19 recordsLinked to original sources
PubMed1992

A demographic profile of Canadian public health nutritionists.

The purpose of this study was to obtain a comprehensive demographic profile of public health nutritionists employed in provincial and municipal/regional departments of health in Canada in 1988. One hundred and fifty three (78%) of all eligible Canadian public health nutritionists responded to a mailed questionnaire. Almost all (98%) respondents were female, with a mean age of 35.8 +/- 7.2 years. Most nutritionists (83%) worked full time, and had been employed in public health for a mean of six years and nine months. Seventy percent of respondents had worked in another profession(s) or other area(s) of nutrition prior to entering public health. Although 65% were members of the management team or represented by a nutritionist on the management team, 25% of nutritionists were not regarded as members of senior management in their health agency. While the majority of nutritionists in Ontario (84%) had completed a graduate degree, this was the case for the minority of respondents from British Columbia (35%), the Prairies (32%), Quebec (33%), and Atlantic Canada (27%).

Adult↗
PubMed1986

Survey of nutritionists in state and local public health agencies.

A spring 1985 survey of 50 state and four territorial public health nutrition directors identified 2,931 budgeted positions for public health nutritionists--1,128 in state agencies and 1,803 in local health departments. To achieve the recommended staffing ratio of one public health nutritionist per 50,000 population, an estimated 1,827 more public health nutritionists are needed nationwide with more needed in some states than in others. About half of the state personnel systems require registration or registration eligibility to assure expertise of public health nutrition personnel; about one-third also require graduate training in public health for leadership, planning, and policymaking positions. Sixty-two percent of the funding for state and local health agency nutritionist positions is from the Special Supplemental Food Program for Women, Infants, and Children (WIC). When that is added to the 11% of funds from the Maternal and Child Health Block Grant, 73% of the public health nutritionist positions are federally supported to serve women of childbearing age, infants, and children. That leaves the remaining state and local funding sources and the federal Prevention Block Grant (2%) to pay salaries of nutritionists to serve the general public, including men, postmenopausal women, and the elderly.

Data Collection↗
PubMed1995

Survey of dental nutrition knowledge of WIC nutritionists and public health dental hygienists.

OBJECTIVE: To assess two groups' knowledge of the role of diet in the etiology of dental caries: nutritionists in the Special Supplemental Food Program for Women, Infants, and Children (WIC) and public health dental hygienists. DESIGN: A self-administered survey contained questions about the cause of dental caries, the importance of caries-preventive measures, dietary factors linked to dental caries, dietary advice for patients with active dental caries, and diet-related topics discussed with clients. SUBJECTS: Surveys were sent to all WIC nutritionists and public health dental hygienists in Washington, Oregon, and Idaho. Of the 235 surveys mailed, 188 completed surveys composed the final sample. STATISTICAL ANALYSES PERFORMED: Descriptive tests, means and frequencies, and the chi 2 test were used to measure differences in nutritionists' and hygienists' responses. RESULTS: One half of the nutritionists and three fourths of the hygienists recognized that dental caries was caused by a bacterial infection. Most dental researchers consider fluoride exposure and dental sealants to be highly effective caries-preventive measures; in contrast, WIC nutritionists and dental hygienists identified oral hygiene as being most important in preventing caries. Frequency of snacking and retentiveness of food in the mouth were accurately rated important dietary factors in the development of dental caries by both groups. However, limiting intake of fermentable carbohydrates between meals was not considered the most important dietary advice for clients. APPLICATIONS: Results suggest that current research about the role of diet in the prevention of dental caries should be included in both nutrition and dental hygiene curriculums and continuing education courses for these professionals.

Adolescent↗
PubMed1999

Self-perceived competence of advanced public health nutritionists in the United States.

OBJECTIVE: To describe the development and use of a self-assessment tool designed to evaluate competencies in skill areas, including management and leadership, among advanced public health nutritionists. DESIGN: Subjects were identified by state and territorial nutrition directors who provided lists of nutrition personnel in official, state, public health agencies. The 519 nutritionists identified were mailed a 137-item self-assessment tool developed for advanced public health nutritionists. SUBJECTS: A self-selected sample of 281 state public health nutritionists responded. STATISTICAL ANALYSES PERFORMED: Means and standard deviations were calculated for descriptive variables. Factor analysis was conducted to examine associations of items within the assessment tool measured by Spearman correlation. The Cronbach alpha coefficient statistic was used to examine reliability. RESULTS: Factor analysis produced a 48-item, 3-factor tool comprising items with a correlation of 0.6 or greater; the 3 factors were management, public health nutrition, and communication. Mean scores on the assessment tool indicated that respondents scored competent in 50% of items and adequate in 50% of items. CONCLUSIONS: Ongoing self-assessment by public health nutrition professionals can guide the selection of continuing education and higher education degree programs. Although this self-assessment tool was tested in the public health arena, it can be applied to all nutritionists and dietitians with management responsibilities.

Clinical Competence↗
PubMed1999

Does nutritionist review of a self-administered food frequency questionnaire improve data quality?

OBJECTIVE: This study sought to evaluate the benefit of utilizing a nutritionist review of a self-administered food frequency questionnaire (FFQ), to determine whether accuracy could be improved beyond that produced by the self-administered questionnaire alone. DESIGN: Participants randomized into a dietary intervention trial completed both a FFQ and a 4-day food record (FR) at baseline before entry into the intervention. The FFQ was self-administered, photocopied and then reviewed by a nutritionist who used additional probes to help complete the questionnaire. Both the versions before nutritionist review and after nutritionist review - were individually compared on specific nutrients to the FR by means, correlations and per cent agreement into quintiles. SETTINGS AND SUBJECTS: Three hundred and twenty-four people, a subset of participants from the Polyp Prevention Trial - a randomized controlled trial examining the effect of a low-fat, high-fibre, high fruit and vegetable dietary pattern on the recurrence of adenomatous polyps - were recruited from clinical centres at the University of Utah, University of Buffalo, Memorial Sloan Kettering Cancer Center in New York and Kaiser Permanente Medical Program in Oakland. RESULTS: Reviewing the FFQ increased correlations with the FR for every nutrient, and per cent agreement into quintiles for all nutrients except calcium. Energy was underestimated in both versions of the FFQ but to a lesser degree in the version with review. CONCLUSIONS: One must further evaluate whether the increases seen with nutritionist review of the FFQ will enhance our ability to predict diet-disease relationships and whether it is cost-effective when participant burden and money spent utilizing trained personnel are considered.

Data Collection↗
PubMed1992

Self-perceived competence of Canadian public health nutritionists.

This study investigated the self-perceived competence of public health nutritionists employed in provincial and municipal/regional departments of health in Canada. One hundred and fifty-three (78%) of all eligible Canadian public health nutritionists responded to a mailed questionnaire. Nutritionists were asked to rate their level of competence on 10 competency scales and to indicate sources of their knowledge and skill development. Respondents gave the highest ratings to their interpersonal and communication skills and the lowest ratings to their research and information management abilities. T-tests showed that nutritionists who had completed a postgraduate degree felt significantly more competent in their managerial and administrative (p less than .05), organizational (p less than .01), program planning/evaluation (p less than .001), research (p less than .001), and supervisory/leadership/facilitating skills (p less than .05) than those with only a bachelor's degree. One-way ANOVA revealed significant effects of geographical location for eight competency scales. The results of this study identify continuing education needs and have implications for the graduate education of public health nutritionists.

Analysis of Variance↗
PubMed1986

Preparing public health nutritionists to meet the future.

Public health nutrition personnel have been defined as those specialized nutrition professionals and paraprofessionals who provide nutrition services through agencies whose mandate is health protection and promotion, disease prevention, and/or primary care to people in the community. Educators preparing graduate level nutritionists for future demands of federal, state, and local public health programs must read the scientific, technological, and societal trends, including changes in demographics, health delivery systems, communications technologies, and consumer demands. As research more clearly defines the role of nutrition and diet in human health, nutritionists should be educated to monitor trends and be proactive in seeking emerging opportunities. It is nutritionists' responsibility to assure that scientific findings in nutrition, dietetics, and food science are considered in policy formulation as well as in the technical input into agency and community programs. The nutritionist who understands the changing values and life-styles of diverse populations uses acceptable techniques to motivate any necessary behavior changes. To be effective in the community, he/she uses community assessment, epidemiological, and program planning skills basic to public health practice. In the current climate of cost containment, the public health nutritionist will successfully compete for dwindling funds by managing programs with skill and documenting cost benefits and cost-effectiveness.

Dietetics↗
PubMedDate not supplied

Job satisfaction of Canadian public health nutritionists.

This study investigated the job satisfaction of public health nutritionists employed in provincial and municipal/regional departments of health in Canada. 153 (78%) of all eligible Canadian public health nutritionists responded to a mailed questionnaire. 89% of respondents indicated that overall, they were very satisfied or satisfied with their jobs. Although only 5% were dissatisfied or very dissatisfied, 31% would have doubts about recommending the profession to young people today, and 30% would choose a different profession if they could start again. Nutritionists who would recommend the profession had significantly higher (p < .05) levels of overall job satisfaction. Analysis of 23 job dimensions showed that nutritionists were most satisfied with their professional independence and stimulation. They were least satisfied with financial rewards and opportunities for advancement. The study provides direction on actions that may be taken to increase job satisfaction among Canadian public health nutritionists.

Adult↗
PubMed2001

[Nutritionist's role, attitude and training for home medical care].

It has been a year since the Kaigo (home medical assistance) insurance started for people who need an assistance in their daily living. Because of a national health insurance policy was partially amended in October 1994, a nutritionist's performance based on the home medical care guideline has been graded by scoring in points. According to the facts collected in 1998 by the department of nutrition at National Health Insurance, it appears that only the 4 percent of hospitals have executed training for their nutritionists. Although providing a nutritional assistance to patient is an essential part of home medical insurance policy, it is rather difficult to collect data with such a lack of low execution of nutritionist training by hospitals. We simply could not measure how a home nutritional assistance has been effective to patient. We therefore ought to develop perspectives of home health nutritional management, and we also do review a current nutritionist's role, attitude and training for home medical care in terms of how a nutritional assistance to a patient to be successful.

Attitude of Health Personnel↗
PubMed1983

The consulting nutritionist in an employee health office.

In this time of rising health costs, corporations are striving to limit their employee health care expenditures by using preventive health education and programs. The time is ripe for nutritionists to market their expertise in the corporate setting. As corporations have not traditionally hired nutritionists as health consultants, the nutritionist needs to propose the idea and define her role. Identifying the appropriate contact person is the first step. Subsequent discussions with this person develop the nutrition service. The practical aspects of fees, hours, and coordination and documentation of services should be in contract form. Identification of employee needs and publicizing the service also fall within the nutritionist's realm. In the author's experience, employees presented with nutritional problems common to ambulatory settings: obesity, hypertension, hyperlipidemias, and diabetes. Preliminary evaluation of the nutrition education showed a change in diet as documented by food records and 24-hour recalls and changes in the key parameters of weight, blood pressure, and blood glucose. Further documentation and long-term assessment of the company's health care costs are needed.

Consultants↗
PubMed1996

Working with young athletes: views of a nutritionist on the sports medicine team.

Athletes are influenced by coaches, other athletes, media, parents, the national sport governing body, members of the sports medicine team, and the athlete's own desire for success. It is impossible, therefore, for one member of the sports medicine team to unilaterally determine workable solutions that enhance performance and diminish health problems in an athlete. A focus on ensuring that the athlete can perform to the best of her ability is a key to encouraging discussion between the nutritionist, athlete, and coach. Using the assumption that health and top athletic performance are compatible, this focus on performance provides a discussion point that all parties can agree to and, if approached properly, also fulfills the nutritionist's goal of achieving optimal nutritional status. Membership on the sports medicine team mandates that the nutritionist know the paradigms and health risks associated with the sport and develop assessment and feedback procedures specific to the athlete's needs.

Adolescent↗
PubMed2003

[A relational perspective in the study of the work process in health: a contribution to a new approach starting from the study of the practice of the nutritionist in the area of institutional nutrition].

As part of the theoretical-conceptual review for a study of the practice of the nutritionist in an Industrial Complex, a discussion on the ways in which the notion of the work process has been dealt with and limits of such approaches were carried out. The study goes from a criticism of the classical marxist line, through Braverman and ends up with those authors who have stood out recently for their contributions to the theory of the work process, for example, Littler, Thompson, Knights, Edwards and Burawoy. Using these contributions as starting point, the nutritionist's practice is examined from both the standpoints of the Production and the Gender Relationships in a combined approach which, from the analytic point of view, try to complement each other. The study is concluded with a frame of reference the searchs through the nutritionist's practice meaning at industries to relativized both the independence of the professional subject and the structural determinism as it is portrayed in the literature produced here.

English Abstract↗
PubMed1990

Strategic planning: public health nutritionists strengthen their capacity to function in a changing environment.

In 1987, the public health nutritionists who work in Ontario's 42 health units and the Ministry of Health, initiated a province-wide strategic planning process. That same year, three major reports received by the Ontario Ministry of Health proposed new directions for health services. This article briefly describes the strategic planning process used by the nutritionists and presents the resulting "Strategic Plan for Nutrition in Public Health." It also reviews the three reports and illustrates how they support the priorities established by the nutritionists under four major themes: data needs and data collection; economic/environmental issues; program/service issues; and professional issues. The relevance and significance of the parallels among the reports and strategic plan are explored.

Dietetics↗
PubMed1987

A computerized diet analysis system for the research nutritionist.

A computerized diet analysis system can assist in the many dietary computations performed daily by the research nutritionist. When selecting a computerized diet analysis system, the research nutritionist must consider present and future needs and select a system that is accurate, efficient, and cost-effective. The purpose of this article is to review the computer needs of the research nutritionist, identify areas to be considered when selecting a diet analysis system, and describe a system that functions easily in research or clinical settings. The diet analysis system described here is interactive and easy to use and provides flexible programming to accommodate changing research or clinical needs. The nutrient data base is accurate, verified, and periodically updated by the company that provides the system. Data entry is easy, and new foods or recipes can readily be added to the nutrient data base. The system's programs and special features provide efficient, accurate methods for creating and analyzing complex research diets, analyzing nutrient intake, and reporting nutrient data.

Computer Systems↗
PubMed1994

[Diet therapy of hypercholesterolemia. Can the diet of persons who already follow a cholesterol-lowering diet be further improved by guidelines given by a clinical nutritionist?].

The objective of the study was to investigate whether expert advice from a clinical nutritionist improves the diet of patients who have previously been instructed by health professionals to follow a lipid-lowering diet. We investigated dietary composition before and after dietary intervention by a clinical nutritionist in 46 individuals, aged 33 to 65 years, with primary hypercholesterolemia. After intervention, there was a 25% reduction in the intake of saturated fat and of cholesterol (p < 0.0001) and an 65% elevation of the P/S-ratio (p < 0.05). Percentage of energy from fat remained unchanged. The diet of patients who are already following a lipid-lowering diet can be improved by expert advice from a clinical nutritionist, and they easily adjust to new habits.

Adult↗
PubMed1995

Standards of practice for gerontological nutritionists: a mandate for action. The American Dietetic Association.

Dietitians who had been members of the Gerontological Nutritionists dietetic practice group for more than 2 years were sent a questionnaire to determine demographics of members and to ascertain their level of agreement and compliance with 26 suggested criteria and supporting documentation for standards of practice. Standards of practice for gerontological nutritionists were based on the six Standards of Practice of The American Dietetic Association. Of the 1,571 questionnaires mailed, 415 were returned. Data were analyzed using the StatPac Gold statistical analysis package. All correlation analyses were positive with correlation coefficients in the range of 0.0 to 1.0. Correlation coefficients and mean scores were highest for the standards related to maintaining credentials and adhering to a code of ethics. Compliance was weakest for standards related to conducting research to justify reimbursement for nutrition services (correlation of 0.22) and advocating public policies to ensure quality nutrition care and dissemination of information (correlation of 0.25). Results indicate that to comply with the standards of practice, members need to be proactive in showing efficacy and cost-effectiveness of medical nutrition therapy; conduct, document, and apply outcome research to practice; and advocate public policies affecting older people.

Aged↗
PubMed1979

Identification and evaluation of competencies of public health nutritionists.

The Delphi Technique was used to elicit a number of essential competencies expected of the "entry-level" public health nutritionist from members of Graduate Faculties of Programs in Public Health Nutrition. Questionnaires composed of "competency statements" were constructed from these responses and sent to practitioners in public health nutrition. The questionnaire requested evaluation of the "necessity" of each competency. Responses served as the basis for "factor analysis" procedures, employed to obtain clusters of competency functions expected of the nutritionist. From the 109 competency items originally identified, 17 competency scales were derived from the factor analysis. A ranking from both faculties and practitioners revealed that both groups highly rated competencies to communicate, to counsel and deal with clients/patients, and to interpret scientific data in "lay language." Less important in the ranking were competencies which dealt with administrative abilities, program planning, legislative activism, and consumer advocacy. These findings have cimplications for the practitioner in public health nutrition as well as for academic groups who must plan and evaluate curricula in public health nutrition and in other fields of public health.

Allied Health Personnel↗
PubMed1979

Productivity improvement and job satisfaction among public health nutritionists.

A workshop for public health nutritionists which scrutinized ways to improve productivity and job satisfaction is reported. Participants believed that productivity could be improved most by improving the execution of tasks, followed by better planning of programs, office management, and skills in group education, and by delegation of non-professional activities to lesser-trained personnel. Job satisfaction of public health nutritionists could be increased by reducing stress and discomfort and promoting feelings of personal effectiveness and efficiency through role clarification and by management training. There is a large potential for greater productivity in the profession. Realization of this potential will contribute measurably to the cost-effectiveness of nutritional services.

Assertiveness↗