-
Nutricion Hospitalaria Jun 2018in the last years, the gastronomy is becoming very important in the field of food. Food, in all types of collectives, is a challenge for health professionals who have... (Review)
Review
BACKGROUND
in the last years, the gastronomy is becoming very important in the field of food. Food, in all types of collectives, is a challenge for health professionals who have the responsibility of designing, planning, scheduling and controlling the elaboration of diets. There are many factors related to intake that must be taken into account when designing the performance of the dietetic or food service: hospital resources, organizational, geographical, cultural... without forgetting the nutritional and gastronomic factors, a balance that makes the act of eating happen spontaneously and satisfactorily.
OBJECTIVE
the objective is to review the factors involved in hospital dietetics by integrating the gastronomic factor.
METHODS
it has been made a review of the main published reports, scientific articles and book chapters on hospital dietetics and gastronomy.
CONCLUSIONS
hospital food requires more than any other nutrition and dietetic collaboration with food and cooking since both should be directed towards the same end, the correct feeding of the patients admitted, in the most pleasant culinary way possible. In hospitals, harmony among cooks, dieticians and health professionals is an exciting challenge that has a direct impact on the patient's benefit.
Topics: Cooking; Diet; Dietetics; Eating; Food Service, Hospital; Humans; Patients
PubMed: 30070137
DOI: 10.20960/nh.2140 -
Journal of Human Nutrition and... Apr 2020
Topics: Combined Modality Therapy; Dietetics; Humans; Mental Disorders; Mental Health Services; Nutrition Disorders
PubMed: 32141175
DOI: 10.1111/jhn.12716 -
Annals of Agricultural and... Dec 2017In the light of up-to-date epidemiological data concerning the prevalence of infertility, and also considering the scale of the problem of obesity and proven... (Review)
Review
In the light of up-to-date epidemiological data concerning the prevalence of infertility, and also considering the scale of the problem of obesity and proven cause-effect relationship between abnormal body weight and infertility, it is justifiable to undertake the task of systematization of the state of knowledge concerning nutritional correlates of infertility, in order to create a scientific basis for the formulation of the assumptions of a fertility diet. The study is an attempt to systematize the current state of knowledge concerning the importance of energy and structural (qualitative) aspects of nutrition in the prevention and treatment of infertility.
Topics: Animals; Dietetics; Humans; Infertility; Nutritional Status; Reproductive Medicine
PubMed: 29284224
DOI: 10.26444/aaem/76997 -
Journal of the Academy of Nutrition and... Jul 2020Developing cultural competence among credentialed nutrition and dietetics practitioners is critical to move toward eliminating disparities in health care. Despite... (Review)
Review
Developing cultural competence among credentialed nutrition and dietetics practitioners is critical to move toward eliminating disparities in health care. Despite emphasis put forth on culturally competent care by credentialed nutrition and dietetics practitioners, the types, methods, and outcomes of cultural competency training are lacking or inconsistent. In this narrative review, we evaluated studies detailing cultural competency training for content, modes of delivery, and learner outcomes. Main inclusion criteria were students in dietetics or credentialed nutrition and dietetics practitioners engaging in an educational intervention. Exclusion criteria were studies published before 2000 and not published in the English language. Ten studies were reviewed from four health science databases. Our aims were to quantify the literature on cultural competence training in dietetics education and describe the interventions to identify gaps within the field; thus, a quality assessment tool was not utilized. Data were extracted on learner type, number of participants, curriculum content, intervention type, learning outcomes, and outcome evaluation tool. Most studies employed interprofessional education (n=7) and/or service learning (n=6) as interventions types. Quantitative evaluation of learners in the studies reviewed indicated increased knowledge and skill (statistically significant; n=2), whereas qualitative evaluation of learners indicated themes, including curriculum satisfaction, gains in competence, and comfort working with diverse people. Methods of evaluation and delivery were inconsistent, making it difficult to draw larger conclusions about cultural competency training in dietetics. Cultural competence creates opportunities for growth and development of health professionals to serve diverse communities and work environments; future work should include standardizing evaluations of training, specifically to include both qualitative and quantitative methods.
Topics: Clinical Competence; Cultural Competency; Curriculum; Dietetics; Educational Measurement; Healthcare Disparities; Humans
PubMed: 32199863
DOI: 10.1016/j.jand.2020.01.014 -
Journal of Nutrition Education and... Apr 2020To investigate the impact of simulated patients on dietetics students' and interns' communication and nutrition-care competence. (Observational Study)
Observational Study
OBJECTIVE
To investigate the impact of simulated patients on dietetics students' and interns' communication and nutrition-care competence.
DESIGN
Pre-post observational study in which students' communication and nutrition-care competence was evaluated during the first and final clinical nutrition simulations in winter, 2017.
SETTING
University of Guelph, Canada.
PARTICIPANTS
Seventeen undergraduate students enrolled in Applied Clinical Skills (NUTR*4120) and 15 graduate students/interns enrolled in Practicum in Applied Nutrition II (FRAN*6720).
VARIABLES MEASURED
Selected communication and nutrition-care performance indicators (PI) (undergraduates = 18; graduate = 33) included in the Canadian Integrated Competencies for Dietetic Education and Practice, each measured out of a maximum of 3 points.
ANALYSIS
Grand means of communication and nutrition-care PI scores were compared across 2 time points using paired t tests, at a significance level of .05.
RESULTS
Undergraduates' (n = 15) communication and nutrition-care PI scores increased by 0.9 ± 0.35 (49.7%) and 0.8 ± 0.22 (45.8%) points, respectively (both P < .001). Graduate students' communication and nutrition-care PI scores increased by 0.4 ± 0.45 (18.5%) and 0.7 ± 0.59 (37.9%) points, respectively (both P < .01).
CONCLUSIONS AND IMPLICATIONS
Simulated patients incorporated into clinical nutrition courses increase dietetics students' and interns' communication and nutrition-care competence. More research using comprehensive practice-based competency assessment tools is needed in larger samples of students and interns.
Topics: Clinical Competence; Communication; Dietetics; Educational Measurement; Humans; Internship and Residency; Learning; Patient Simulation; Students
PubMed: 31699616
DOI: 10.1016/j.jneb.2019.09.022 -
Journal of the Academy of Nutrition and... Nov 2022Professionalism is a vital aspect of health care and multidisciplinary teamwork. Although there is substantive professionalism literature in medicine and an expanding...
BACKGROUND
Professionalism is a vital aspect of health care and multidisciplinary teamwork. Although there is substantive professionalism literature in medicine and an expanding health care professions literature, there is a significant gap in understanding professionalism in dietetics. There are very few research papers in the dietetics literature on this issue compared with other health professions. Given the multidisciplinary nature of health care, it is important to understand what professionalism means within each profession to develop shared understandings across health care teams.
OBJECTIVE
The study aim was to explore how dietetics professionalism is conceptualized by dietetic practitioners/preceptors, faculty, and new graduates.
DESIGN
A constructionist exploratory qualitative interview study was conducted.
PARTICIPANTS/SETTING
One hundred participants (dietetics graduates, faculty, and practitioners/preceptors), associated with 17 universities across Australia and New Zealand and from diverse geographical and work settings, participated in 27 group and 24 individual interviews from March 2018 to June 2019.
STATISTICAL ANALYSES PERFORMED
Thematic framework analysis was used to examine participants' understandings of professionalism.
RESULTS
Twenty-three dimensions of dietetics professionalism were identified, with the most common being communication and including four novel dimensions of professionalism (generational, emotion management, cultural capability, and advocacy) not previously described in other professions. Professionalism as emotion management and generational adds new insights to the professionalism literature, expanding understandings of this vital aspect of health care. Although high levels of consistency in professionalism understandings existed across the three stakeholder groups, some interesting differences were found. The profession of dietetics shares similarities with other professions in the ways professionalism is conceptualized.
CONCLUSIONS
Using these dimensions of professionalism as a framework for teaching and learning about professionalism will help in clarifying expectations and expand shared understandings about professionalism for dietitians, other health professions, and across multidisciplinary teams.
Topics: Humans; Dietetics; Professionalism; Nutritionists; Qualitative Research; Faculty
PubMed: 35202846
DOI: 10.1016/j.jand.2022.02.010 -
Journal of Human Nutrition and... Apr 2022Applied health research methods are evolving to meet the demands of increasingly complex health research needs. Qualitative health research, focused on individual... (Review)
Review
Applied health research methods are evolving to meet the demands of increasingly complex health research needs. Qualitative health research, focused on individual perspectives of health, wellness, illness and recovery, has emerged as a unique discipline of this field. With distinct foci, methods and rules, qualitative health research has the potential to answer applied health research questions to inform practice, education and policy. Despite this potential, there are challenges to the application of qualitative health research methods in nutrition and dietetics research. These include limited training and mentorship availability for the rigorous application of these methods, as well as misaligned goals between the traditional social science-based qualitative approaches and emerging applied nutrition science needs. Recognising these limitations, this review aims to provide guidance to the nutrition scientist conducting applied qualitative health research. Using nutrition and dietetic examples from the literature, this review defines qualitative health research and advances the Emphasis-Purposeful sample-Phenomenon of interest-Context (EPPiC) framework as a tool for constructing structured overarching research questions and introduces four qualitative health research designs (qualitative description, interpretive description, case study and focused ethnography) relevant to applied nutrition science. This includes guidance on defining the sample, identifying strategies for data collection, analytic techniques and data reporting.
Topics: Anthropology, Cultural; Dietetics; Humans; Qualitative Research
PubMed: 34997658
DOI: 10.1111/jhn.12989 -
Nutrition in Clinical Practice :... Dec 2023Provision of enteral nutrition (EN) in hospitalized patients is an integral part of clinical care. For various reasons, including but not limited to delayed enteral... (Review)
Review
Provision of enteral nutrition (EN) in hospitalized patients is an integral part of clinical care. For various reasons, including but not limited to delayed enteral access placement and EN initiation, it is becoming more prevalent for registered dietitians (RDs) to place feeding tubes in various clinical settings. Although numerous RDs have expanded their practice by learning this skill, many remain hesitant about adding feeding tube placement to their scope of responsibilities. Feeding tube placement is within RDs' scope of practice. The recently updated Accreditation Council for Education in Nutrition and Dietetics (ACEND) standards is requiring dietetic interns to learn the process and assist in placing feeding tubes. This will help promote the inclusion of this practice and open doors for future advancement in the scope of practice for RDs. This review will provide an overview of feeding tube placement methods, evidence-based techniques, training, competencies, and barriers to accepting this practice in dietetics.
Topics: Humans; Nutritionists; Intubation, Gastrointestinal; Enteral Nutrition; Dietetics; Intestine, Small
PubMed: 37725386
DOI: 10.1002/ncp.11071 -
Expert Review of Proteomics Feb 2018In the post-genomic era, the opportunity to combine and integrate cutting-edge analytical platforms and data processing systems allowed the birth of foodomics, 'a... (Review)
Review
In the post-genomic era, the opportunity to combine and integrate cutting-edge analytical platforms and data processing systems allowed the birth of foodomics, 'a discipline that studies the Food and Nutrition domains through the application of advanced omics technologies to improve consumer's well-being, health, and confidence'. Since then, this discipline has rapidly evolved and researchers are now facing the daunting tasks to meet consumers' needs in terms of food traceability, sustainability, quality, safety and integrity. Most importantly, today it is imperative to provide solid evidence of the mechanisms through which food can promote human health and well-being. Areas covered: In this review, the complex relationships connecting food, nutrition and human health will be discussed, with emphasis on the relapses for the development of functional foods and nutraceuticals, personalized nutrition approaches, and the study of the interplay among gut microbiota, diet and health/diseases. Expert commentary: Evidence has been provided supporting the role of various omic platforms in studying the health-promoting effects of food and customized dietary interventions. However, although associated to major analytical challenges, only the proper integration of multi-omics studies and the implementation of bioinformatics tools and databases will help translate findings from clinical practice into effective personalized treatment strategies.
Topics: Diet Therapy; Dietetics; Food Analysis; Humans; Nutrigenomics; Proteomics
PubMed: 29271263
DOI: 10.1080/14789450.2018.1421072 -
Education For Health (Abingdon, England) 2021The Accreditation Council for Education in Nutrition and Dietetics requires that undergraduate dietetics courses utilize a variety of educational approaches to...
BACKGROUND
The Accreditation Council for Education in Nutrition and Dietetics requires that undergraduate dietetics courses utilize a variety of educational approaches to facilitate learning. The aim of this pilot study was to evaluate undergraduate nutrition students' perceptions of 16 classroom-based learning activities before and after taking an upper-level nutrition course.
METHODS
A survey was completed by students before and after taking an upper-level nutrition course, Methods in Nutrition Education, at a single university in the southwest region of the United States in fall 2016 and 2017. The survey included demographic questions and assessed students' perceptions of the helpfulness of 16 traditional and active classroom-based activities to learning. Perceptions were measured via Likert scale (1 = strongly disagree to 5 = strongly agree) at baseline and postcourse. Wilcoxon signed rank tests assessed changes in students' perceptions of learning activities from baseline to postcourse (significance = P < 0.05).
RESULTS
Ninety-seven completed baseline surveys; 67 (69%) completed postcourse surveys. Observing professionals (median = 5), interviewing professionals (median = 5), and critical thinking (median = 4) were perceived as most helpful to learning postcourse. Students agreed critical thinking, integrating material from other courses, interviewing professionals, case studies, writing short reports and summaries, and group projects and activities were significantly more helpful postcourse compared to baseline (P < 0.05).
DISCUSSION
Undergraduate nutrition students perceive a variety of classroom-based activities are helpful to learning including traditional (textbook readings, lectures) and active learning strategies (observation, practice). Instructors may consider implementing a variety of traditional and active learning strategies in upper-level nutrition and health-related courses to facilitate learning.
Topics: Dietetics; Humans; Pilot Projects; Problem-Based Learning; Students; Universities
PubMed: 34937301
DOI: 10.4103/efh.EfH_258_20