-
Canadian Journal of Dietetic Practice... Mar 2016It is the position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine that the performance of, and recovery...
It is the position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine that the performance of, and recovery from, sporting activities are enhanced by well-chosen nutrition strategies. These organizations provide guidelines for the appropriate type, amount, and timing of intake of food, fluids, and supplements to promote optimal health and performance across different scenarios of training and competitive sport. This position paper was prepared for members of the Academy of Nutrition and Dietetics, Dietitians of Canada (DC), and American College of Sports Medicine (ACSM), other professional associations, government agencies, industry, and the public. It outlines the Academy's, DC's and ACSM's stance on nutrition factors that have been determined to influence athletic performance and emerging trends in the field of sports nutrition. Athletes should be referred to a registered dietitian/nutritionist for a personalized nutrition plan. In the United States and in Canada, the Certified Specialist in Sports Dietetics (CSSD) is a registered dietitian/nutritionist and a credentialed sports nutrition expert.
Topics: Academies and Institutes; Athletic Performance; Canada; Dietary Supplements; Dietetics; Humans; Nutritional Requirements; Nutritional Status; Nutritionists; Sports Medicine; Sports Nutritional Physiological Phenomena; United States
PubMed: 26917108
DOI: 10.3148/cjdpr-2015-047 -
Journal of the Academy of Nutrition and... Sep 2019
Topics: Career Choice; Dietetics; Humans; Job Satisfaction; Nutritionists
PubMed: 31446934
DOI: 10.1016/j.jand.2019.07.006 -
Australian Critical Care : Official... May 2024Recommendations to facilitate evidence-based nutrition provision for critically ill children exist and indicate the importance of nutrition in this population. Despite...
BACKGROUND
Recommendations to facilitate evidence-based nutrition provision for critically ill children exist and indicate the importance of nutrition in this population. Despite these recommendations, it is currently unknown how well Australian and New Zealand (ANZ) paediatric intensive care units (PICUs) are equipped to provide nutrition care.
OBJECTIVES
The objectives of this project were to describe the dietitian and nutrition-related practices and resources in ANZ PICUs.
METHODS
A clinician survey was completed as a component of an observational study across nine ANZ PICUs in June 2021. The online survey comprised 31 questions. Data points included reporting on dietetics resourcing, local feeding-related guidelines and algorithms, nutrition screening and assessment practices, anthropometry practices, and indirect calorimetry (IC) device availability and local technical expertise. Data are presented as frequency (%), mean (standard deviation), or median (interquartile range).
RESULTS
Survey responses were received from all nine participating sites. Dietetics staffing per available PICU bed ranged from 0.01 to 0.07 full-time equivalent (median: 0.03 [interquartile range: 0.02-0.04]). Nutrition screening was established in three (33%) units, all of which used the Paediatric Nutrition Screening Tool. Dietitians consulted all appropriate patients (or where capacity allowed) in six (66%) units and on a request or referral basis only in three (33%) units. All units possessed a local feeding guideline or algorithm. An IC device was available in two (22%) PICUs and was used in one of these units.
CONCLUSIONS
This is the first study to describe the dietitian and nutrition-related practices and resources of ANZ PICUs. Areas for potential improvement include dietetics full-time equivalent, routine nutrition assessment, and access to IC.
Topics: Child; Humans; Australia; Intensive Care Units, Pediatric; New Zealand; Nutritional Status; Nutritionists
PubMed: 37169654
DOI: 10.1016/j.aucc.2023.03.003 -
Nutrition & Dietetics: the Journal of... Jul 2023
Topics: Humans; Nutritionists; Australia; Attitude of Health Personnel
PubMed: 37461152
DOI: 10.1111/1747-0080.12827 -
Patient Education and Counseling Jul 2022The aim of this scoping review was to identify and map available evidence concerning counseling strategies that contribute to effective DC. (Review)
Review
OBJECTIVE
The aim of this scoping review was to identify and map available evidence concerning counseling strategies that contribute to effective DC.
METHODS
Following the PRISMA SCR-Scoping Reviews Statement and Checklist, a systematic search in electronic databases was performed in March 2020.
RESULTS
Synthesis of recurring themes in the 28 included studies revealed seven core counseling strategies that effectively contribute to DC: 1) connecting to motivation, 2) tailoring the modality of DC, 3) providing recurring feedback, 4) using integrated dietetic support tools, 5) showing empathy, 6) including clients' preferences, wishes, and expectations during decision-making, and 7) dietitians having high self-efficacy.
CONCLUSIONS
Multiple counseling strategies contributing to effective DC have been identified and mapped. The counseling strategies identified seem to interrelate, and their conceived interrelatedness reveals that strategies can both compliment or contrast each other. Therefore, advancing effective DC requires further development towards an integrated approach to DC that includes combinations of strategies that form a unified whole.
PRACTICAL IMPLICATIONS
Insights from this scoping review provide a foundation for dietitians to effectively carry out DC and serve as a starting point to further work towards effective DC.
Topics: Counseling; Dietetics; Humans; Nutritionists
PubMed: 34953620
DOI: 10.1016/j.pec.2021.12.011 -
Nutrition in Clinical Practice :... Apr 2018Clinical simulation training provides a realistic environment for students and healthcare professionals to strengthen and broaden skills and abilities. This type of... (Review)
Review
Clinical simulation training provides a realistic environment for students and healthcare professionals to strengthen and broaden skills and abilities. This type of learning experience creates a controlled environment in which learners may attain new skills or further develop skills that positively impact patient outcomes. Although few studies exist regarding the use of clinical simulation training and nutrition support practitioners, preliminary data following a small-bowel feeding tube (SBFT) insertion workshop for intensive care unit registered nurses and registered dietitian nutritionists showed potential use in this realm. The purpose of this paper is to provide a basic overview of clinical simulation learning, review literature related to clinical simulation in healthcare, and discuss the recent implementation of a SBFT insertion workshop incorporating clinical simulation learning.
Topics: Enteral Nutrition; Humans; Intensive Care Units; Intestine, Small; Intubation, Gastrointestinal; Nutritionists; Simulation Training; Terminology as Topic; Time Factors; Workforce
PubMed: 29532504
DOI: 10.1002/ncp.10076 -
Patient Education and Counseling Nov 2021To (1) explore RDNs' descriptions of patient-centered care (PCC), (2) measure Registered Dietitian Nutritionists' (RDNs) preferences for PCC and (3) identify factors...
OBJECTIVE
To (1) explore RDNs' descriptions of patient-centered care (PCC), (2) measure Registered Dietitian Nutritionists' (RDNs) preferences for PCC and (3) identify factors that affect RDNs' PCC preferences.
METHODS
A survey instrument including two open-ended items exploring RDN descriptions of and experiences with PCC, the Patient-Practitioner Orientation Scale (PPOS), and various factors that could influence PCC (e.g., work intensification, work engagement, and work/demographic characteristics) was expert reviewed, pilot tested, and distributed electronically to 4697 RDNs. A regression analysis was conducted, and two open-ended items were qualitatively analyzed.
RESULTS
Three themes emerged when RDNs described PCC (n = 375): dietitian/patient relationship (95.7%), organizational influence (64.4%), and interprofessional teams (26.3%). RDNs (n = 318) scored 4.60/6 on the PPOS. Higher levels of work engagement were predictive of higher PPOS scores, and heavier workloads were predictive of lower PPOS scores (p < 0.05). Primary work position also influenced PPOS scores (p<0.05).
CONCLUSION
RDNs have varying personal definitions of and experiences with PCC, however there are common themes. RDNs generally prefer PCC and score moderately high on the PPOS.
PRACTICE IMPLICATIONS
To strengthen preferences for PCC, managers should create manageable workloads and prioritize work engagement. Continued emphasis on interprofessional collaboration with and organizational promotion of RDNs could improve PCC.
Topics: Dietetics; Humans; Nutritionists; Patient-Centered Care; Surveys and Questionnaires
PubMed: 33926810
DOI: 10.1016/j.pec.2021.04.008 -
Nutrition & Dietetics: the Journal of... Jul 2022
Topics: Commerce; Humans; Mental Health; Nutritionists
PubMed: 35796180
DOI: 10.1111/1747-0080.12753 -
Journal of Renal Nutrition : the... Jan 2022This study described the job responsibilities and modalities of care among dialysis dietitians in the United States and their observations regarding the nutrition needs...
OBJECTIVE
This study described the job responsibilities and modalities of care among dialysis dietitians in the United States and their observations regarding the nutrition needs of their patients, during the COVID-19 pandemic.
DESIGN AND METHODS
Cross-sectional online survey captures dietitian characteristics and responsibilities, dialysis facility characteristics, and patient needs. We recruited US dialysis dietitians. We used chi-square tests to compare respondent stress and facility-level policies regarding eating/drinking and oral nutrition supplements based on facility ownership type.
RESULTS
We received 191 complete or partial survey responses. Sixty-three percent of respondents stated that their center banned eating/drinking during dialysis due to COVID-19 masking policies. DaVita and non-profit facilities were significantly more likely to still allow eating/drinking during dialysis (31% and 29%, respectively) compared to Fresenius facilities (7%). A common theme in open-ended responses regarding nutrition care for COVID-19-positive patients was providing less care to these patients. A majority of respondents admitted to stress from working in healthcare during COVID-19. The majority of respondents indicated that patients were taking precautions such as having a family member or friend grocery shop for them (69%) or going to the store less often (60%). Just over a quarter of respondents indicated that affordability of food was a concern among patients. Seventy-two percent reported that patients were cooking at home more often, 60% had observed an increase in serum phosphorus, and 72% an increase in interdialytic weight gain.
CONCLUSIONS
Due to the increased risk of malnutrition and symptoms that can affect dietary intake in COVID-positive patients, and the economic conditions leading to increased rates of food insecurity, dietitians must be proactive in preventing and/or treating malnutrition through adequate protein and energy intake. Eating/drinking bans should not become permanent and dialysis centers should take precautions to allow intradialytic meals and oral nutrition supplement protocols to continue during the pandemic.
Topics: COVID-19; Cross-Sectional Studies; Humans; Nutritionists; Pandemics; Renal Dialysis; SARS-CoV-2; United States
PubMed: 34465503
DOI: 10.1053/j.jrn.2021.07.006 -
Canadian Journal of Dietetic Practice... Mar 2015The main objective is to examine the perception Quebec nutrition students have of the future of the profession based on critical incidents they have reported.
PURPOSE
The main objective is to examine the perception Quebec nutrition students have of the future of the profession based on critical incidents they have reported.
METHODS
An electronic questionnaire was sent to the 158 nutrition students graduating from the three Quebec universities offering a nutrition program. The critical incident technique was chosen as the qualitative method. A theme and subtheme table was devised from the analysis of the incidents and entered into Excel to synthesize the data. Results: Positive incidents were associated with the recognition of other professionals and clients, an understanding of the scope of the profession and related opportunities, and the impact of nutrition interventions. Negative incidents mainly pertained to lack of recognition, competition, the realization that employment opportunities are limited, work conditions, and the ability to assert their roles as dietitians. Most of the incidents reported occurred during practicums.
CONCLUSIONS
Leadership competencies should be developed to help dietitians take their place on care teams and create a space for themselves in the public sphere. Furthermore, practicum experiences are fundamental in the development of the image students have of the profession.
Topics: Adult; Female; Humans; Leadership; Male; Nutritional Sciences; Nutritionists; Patient Care Team; Perception; Quebec; Students; Surveys and Questionnaires; Universities; Young Adult
PubMed: 26067243
DOI: 10.3148/cjdpr-2014-037