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Journal of the Academy of Nutrition and... Jun 2020The Academy of Nutrition and Dietetics (Academy) develops and maintains foundational documents that apply to all registered dietitian nutritionists (RDNs) and nutrition...
The Academy of Nutrition and Dietetics (Academy) develops and maintains foundational documents that apply to all registered dietitian nutritionists (RDNs) and nutrition and dietetics technicians, registered (NDTRs): Scope of Practice for the RDN and NDTR; Standards of Practice in Nutrition Care and Standards of Professional Performance for RDNs and NDTRs; and the Academy and the Commission on Dietetic Registration Code of Ethics for the Nutrition and Dietetics Profession. The Quality Management Committee of the Academy has developed resources that assist RDNs and NDTRs in understanding how to work to the fullest extent of their individual scope of practice to increase professional satisfaction, achieve future employment and position goals, and provide safe and reliable services. These resources are the definition of terms list, practice tips and case studies, and scope of practice decision algorithm, which build on Academy foundational documents. They support quality practice by answering questions such as "how can I become more autonomous in my practice" and "how can I use telehealth technology in my practice?" The foundational Academy documents and practice application resources assist all RDNs and NDTRs in recognizing their individual competence and practicing within their scope of practice.
Topics: Academies and Institutes; Clinical Competence; Codes of Ethics; Dietetics; Humans; Nutrition Therapy; Nutritionists; Standard of Care
PubMed: 32446565
DOI: 10.1016/j.jand.2020.03.003 -
Journal of Nutrition Education and... Oct 2020To assess the relationship between study abroad participation and levels of cultural intelligence (CQ) of dietetics students and professionals.
OBJECTIVE
To assess the relationship between study abroad participation and levels of cultural intelligence (CQ) of dietetics students and professionals.
METHODS
Participants were recruited via e-mail to complete an online survey, which included the Cultural Intelligence Scale and an additional 21 items developed and partially validated by the researchers. A mixed-method analysis was used to examine relationships between CQ levels, study abroad program participation, and international travel experiences.
RESULTS
Participation in study abroad programs and international travel experiences were related to higher levels of CQ in metacognitive (P = 0.003; P < 0.001), cognitive (P = 0.001; P = 0.001), motivational (P < 0.001; P < 0.001), and behavioral (P = 0.02; P < 0.001) dimensions.
CONCLUSIONS AND IMPLICATIONS
Results suggest that participation in study abroad programs and international travel experiences may result in high CQ levels and may equip students and practicing dietitians with skills, knowledge, and resources for practicing in culturally diverse communities. Future experimental research implementing study abroad programs and international travel opportunities for this population may help determine how these experiences impact dietetics practice in the long term.
Topics: Adolescent; Adult; Cross-Sectional Studies; Cultural Competency; Dietetics; Female; Humans; Male; Middle Aged; Nutritionists; Students; Surveys and Questionnaires; Young Adult
PubMed: 33039025
DOI: 10.1016/j.jneb.2020.07.003 -
Nutrition & Dietetics: the Journal of... May 2018
Topics: Adult; Australia; Dietetics; Female; Humans; New Zealand; Nutritional Sciences; Pregnancy
PubMed: 29878484
DOI: 10.1111/1747-0080.12424 -
Journal of the Academy of Nutrition and... Oct 2019
Topics: Data Analysis; Dietetics; Humans; Technology
PubMed: 31561807
DOI: 10.1016/j.jand.2019.08.005 -
Journal of the Academy of Nutrition and... Sep 2021As nutrition-related diseases contribute to rising health care costs, food retail settings are providing a unique opportunity for registered dietitian nutritionists... (Review)
Review
As nutrition-related diseases contribute to rising health care costs, food retail settings are providing a unique opportunity for registered dietitian nutritionists (RDNs) to address the nutritional needs of consumers. Food as Medicine interventions play a role in preventing and/or managing many chronic conditions that drive health care costs. The objective of this scoping review was to identify and characterize literature examining Food as Medicine interventions within food retail settings and across consumer demographics. An electronic literature search of 8 databases identified 11,404 relevant articles. Results from the searches were screened against inclusion criteria, and intervention effectiveness was assessed for the following outcomes: improvement in health outcomes and cost-effectiveness. One-hundred and eighty-six papers and 25 systematic reviews met inclusion criteria. Five categories surfaced as single interventions: prescription programs, incentive programs, medically tailored nutrition, path-to-purchase marketing, and personalized nutrition education. Multiple combinations of intervention categories, reporting of health outcomes (nutritional quality of shopping purchases, eating habits, biometric measures), and cost-effectiveness (store sales, health care dollar savings) also emerged. The intervention categories that produced both improved health outcomes and cost-effectiveness included a combination of incentive programs, personalized nutrition education, and path-to-purchase marketing. Food as Medicine interventions in the food retail setting can aid consumers in navigating health through diet and nutrition by encompassing the following strategic focus areas: promotion of health and well-being, managing chronic disease, and improving food security. Food retailers should consider the target population and desired focus areas and should engage registered dietitian nutritionists when developing Food as Medicine interventions.
Topics: Chronic Disease; Commerce; Consumer Behavior; Cost-Benefit Analysis; Dietetics; Food Industry; Health Care Costs; Humans; Nutrition Therapy; Program Evaluation
PubMed: 33229206
DOI: 10.1016/j.jand.2020.08.080 -
Nutrition & Dietetics: the Journal of... Sep 2022We aimed to explore the future roles of nutrition and dietetics professionals, and what capabilities the workforce would need to fulfil these roles.
AIM
We aimed to explore the future roles of nutrition and dietetics professionals, and what capabilities the workforce would need to fulfil these roles.
METHOD
A qualitative interpretive approach was employed. We conducted individual interviews with nutrition and non-nutrition thought leaders external to the profession. In addition, we conducted focus groups with experts within the nutrition and dietetics profession, academic dietetics educators and students/recent nutrition and dietetics graduates (total sample n = 68). Key nutrition-related issues and challenges, drivers for change and potential future roles of the profession were explored. Data were analysed using a team-based thematic analysis approach.
RESULTS
Future roles of nutrition and dietetics professionals were described as food aficionados, diet optimisers, knowledge translators, equity champions, systems navigators and food systems activists, change makers, activists and disruptors. In addition, science was identified as a uniting framework underpinning the professions. An additional 16 critical capabilities were considered to underpin practice.
CONCLUSION
The results demonstrated that the current and future needs for workforce education and development need to address the impact of climate change, growing inequities, the democratisation of knowledge and the disruption of health and food systems. Education providers, regulators, professional associations and citizens need to work together to realise roles that will deliver on better health for all.
Topics: Dietetics; Forecasting; Humans; New Zealand; Nutritionists; Workforce
PubMed: 35355390
DOI: 10.1111/1747-0080.12734 -
The Impostor Phenomenon in the Nutrition and Dietetics Profession: An Online Cross-Sectional Survey.International Journal of Environmental... May 2022The impostor phenomenon (IP) (also known as impostor syndrome) describes high-achieving individuals who, despite their objective successes, fail to internalize their...
The impostor phenomenon (IP) (also known as impostor syndrome) describes high-achieving individuals who, despite their objective successes, fail to internalize their accomplishments and have persistent self-doubt and fear of being exposed as a fraud or impostor. This study aimed to assess the prevalence and predictors of IP within a sample of nutrition and dietetics students and practitioners. An online cross-sectional survey was conducted and utilized a non-random, convenience sampling approach. A total of 1015 students, dietetic interns, and currently practicing and retired registered dietitian nutritionists and nutrition and dietetic technicians registered provided complete responses. IP was assessed with the Clance Impostor Phenomenon Scale (CIPS). Self-reported job satisfaction and well-being were assessed using validated scales. Average CIPS score was 66.0 ± 16.3 (range 22−99), and higher scores indicate more frequent or severe IP experiences. Frequent or intense IP was reported by 64% of survey respondents (n = 655). Older age, greater educational attainment and professional level, and membership in Academy of Nutrition and Dietetics groups were associated with lower IP scores. Greater social media use was associated with higher IP scores. Job satisfaction and overall well-being were inversely correlated with IP (p < 0.001). Findings suggest that IP experiences were common among a majority of nutrition and dietetics students and practitioners surveyed. Additional research and development of preventative strategies and interventions is needed.
Topics: Anxiety Disorders; Cross-Sectional Studies; Dietetics; Humans; Nutritionists; Self Concept
PubMed: 35564953
DOI: 10.3390/ijerph19095558 -
Clinical Nutrition ESPEN Feb 2022Explore the benefits and feasibility of a dual training program for dietetics and nursing to increase nutrition in clinical practice. (Review)
Review
PURPOSE
Explore the benefits and feasibility of a dual training program for dietetics and nursing to increase nutrition in clinical practice.
METHODS
A professional interest survey on the perceived value of a dual program with 222 registered nurses (RN) and registered dietitian nutritionists (RDN) and an in-depth literature review were completed.
RESULTS
A majority of RNs indicated the addition of the RDN would be beneficial for supporting patients with diet-related chronic diseases and performing nutritional assessments and interventions. The RDN respondents indicated a dual program approach would also improve the ability to serve a small community or place of employment that is limited in having both a full-time RDN and RN, and rated benefits for performing more medical and laboratory procedures. The RDNs also indicated the dual program could help increase their income potential. Both dual Master's and dual Bachelor's programs were rated as valuable. Of the 18 (8%) of respondents who had both RDN and RN credentials, half indicated personal growth and interest was the incentive for pursuing the dual training; whereas half indicated professional incentives (e.g., no RDN in the area, improving specialty care, job security, lack of opportunities), The literature review indicated no studies on the efficacy of a dual RDN-RN program on health outcomes; however, studies have shown that individualized counseling from RDNs is more beneficial than general nutritional counselling from other health care providers not specifically trained in dietary assessments. Noted barriers to pursuing dual training included time and cost, and some respondents in both specialties were not interested in a dual program.
DISCUSSION
These results support providing students with dual program options, although further exploration of the specific approach is warranted, particularly decreasing time-to-degree while not affecting efficacy.
Topics: Dietetics; Humans; Nurses; Nutrition Therapy; Nutritional Status; Nutritionists
PubMed: 35063216
DOI: 10.1016/j.clnesp.2021.11.030 -
Nutrition & Dietetics: the Journal of... Sep 2020It is the position of Dietitians Australia that clients can receive high-quality and effective dietetic services such as Medical Nutrition Therapy (MNT) delivered via...
It is the position of Dietitians Australia that clients can receive high-quality and effective dietetic services such as Medical Nutrition Therapy (MNT) delivered via telehealth. Outcomes of telehealth-delivered dietetic consultations are comparable to those delivered in-person, without requiring higher levels of additional training nor compromising quality of service provision. Dietitians Australia recommends that policy makers and healthcare funders broaden the recognition for telehealth-delivered dietetic consultations as a responsive and cost-effective alternative or complement to traditional in-person delivery of dietetic services. The successful implementation of telehealth can help to address health and service inequalities, improve access to effective nutrition services, and support people with chronic disease to optimise their diet-related health and well-being, regardless of their location, income or literacy level, thereby addressing current inequities.
Topics: Australia; Dietary Services; Dietetics; Humans; Nutritionists; Telemedicine
PubMed: 32596950
DOI: 10.1111/1747-0080.12619 -
BMC Medical Education May 2024Interprofessional education (IPE) is an integrative approach that enables collaboration of students of two or more different health professions in aim to acquire skills... (Review)
Review
INTRODUCTION
Interprofessional education (IPE) is an integrative approach that enables collaboration of students of two or more different health professions in aim to acquire skills and competencies related not only to their field of study but also to ensure the standard of care based on collaborative practice. IPE has not yet been explored in relation to collaboration between dietetics-nutrition and pharmacy students, while there is evidence that in many cases nutrition is complementary to pharmacotherapy in the treatment process.
AIM
The aim of this scoping review was to gather, describe and discuss all relevant literature regarding joint interprofessional training of pharmacy and dietetics-nutrition undergraduates.
METHODS
We performed a literature search for studies where IPE between dietetics-nutrition and pharmacy students was described. 2204 articles on this topic were identified. After eligibility assessment, 8 articles were included in the review.
RESULTS
Eight studies were included in the review. Two of these described IPE activities between dietetics and pharmacy students only. The included studies varied in setting, methodology and outcome measures and covered a wide range of topics relevant to clinical practice, such as management of inflammatory bowel diseases, care of the older adults or counselling skills. The most common teaching method was the use of case studies. Some of the included studies did not identify specific learning objectives. The most common way of gathering feedback from participants was through questionnaires and interviews.
CONCLUSIONS
IPE of pharmacy and dietetics-nutrition students is feasible and may be beneficial in many aspects related to learning. However, there is no well-established model or standard that would facilitate the implementation of such activities in individual educational institutions.
Topics: Humans; Dietetics; Education, Pharmacy; Interprofessional Education; Students, Pharmacy; Interprofessional Relations; Curriculum
PubMed: 38778278
DOI: 10.1186/s12909-024-05411-4