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Age and Ageing Feb 2022The provision of appropriate nutritional care in care homes is a priority for health services in England. There is limited evidence demonstrating the role of dietitians...
BACKGROUND
The provision of appropriate nutritional care in care homes is a priority for health services in England. There is limited evidence demonstrating the role of dietitians within older people care homes. This study explores the experiences of dietitians working with care homes for older people in England.
METHODS
A qualitative study using semi-structured face-to-face or telephone interviews was conducted. Criterion and snowball purposive sampling recruited six dietitian participants. Interviews were audio recorded and transcribed verbatim. A reflexive diary was completed, and data analyses followed interpretative phenomenological analyses. Constant comparison, code-recode audits, independent coding by a supervisor, supervisory support and peer review were used to promote rigour.
RESULTS
Two key themes and three subthemes were identified: Theme 1 is collaboration with multidisciplinary team (MDT) professionals and its two subthemes are as follows: using support strategies (pathway/standards implementation, training/education and resident dietetic assessment) and delivering value (by benefitting more residents, demonstrating unique dietetic skills, nutritional prescription savings and meeting other professional's knowledge gap). Theme 2 is communication with MDT professionals and its subtheme is the understanding of the dietitian's role and of nutritional care.
CONCLUSION
Dietitians believe that they play a key role in supporting care homes with nutritional care, identifying themselves as experts and leaders, working with MDT professionals. The findings highlight the importance of a consistent approach to managing nutrition and the need for dietitians to share outcome data to improve the limited evidence-base. There is a need to agree a defined dietetic service provision to care homes in England.
Topics: Aged; Delivery of Health Care; Dietetics; Humans; Nutritional Support; Nutritionists; Qualitative Research
PubMed: 35165689
DOI: 10.1093/ageing/afac006 -
Canadian Journal of Dietetic Practice... Mar 2019
Topics: Dietetics; Food; Health Promotion; Humans; Nutritionists; Patient Education as Topic
PubMed: 30767564
DOI: 10.3148/cjdpr-2019-001 -
Alimentary Pharmacology & Therapeutics Jul 2017
Topics: Biopsy; Celiac Disease; Humans; Intestines; Nutritionists; Physician-Patient Relations
PubMed: 28589593
DOI: 10.1111/apt.14101 -
Canadian Journal of Dietetic Practice... Mar 2021Participants at the second National Gathering of the Aboriginal Nutrition Network (ANN) were encouraged to submit their favourite traditional recipes. Approximately 40...
Participants at the second National Gathering of the Aboriginal Nutrition Network (ANN) were encouraged to submit their favourite traditional recipes. Approximately 40 were received, and a volunteer working group contacted contributors to assist in the creation of a recipe resource with a selection of 12 recipes that included traditional ingredients to promote Indigenous foodways. All contributors were interviewed to share stories about their recipes. Each recipe was then tested, photographed, and developed into a resource handout that was disseminated to a variety of stakeholders. Afterwards, a brief survey was conducted with ANN recipients of the recipes (nā=ā23) to evaluate the recipe collection. When asked, "Prior to learning about this resource, was a collection of recipes using traditional foods something that you or the communities you work with were interested in?" all respondents answered yes. Nearly all found the recipes easy to follow (91%), and that they were applicable to the interests or needs of the communities they work with (83%). Preserving recipes and building opportunities for dietitians and other health professionals to contribute to traditional food recipe collections facilitates increased knowledge transfer, enhanced cross-cultural understanding, and is generally a useful tool for those working with Indigenous Peoples in Canada.
Topics: Canada; Food; Humans; Nutritionists
PubMed: 32902310
DOI: 10.3148/cjdpr-2020-020 -
Journal of Human Nutrition and... Feb 2023
Topics: Humans; Nutritionists; Health Personnel; Dietetics; Delivery of Health Care
PubMed: 36647804
DOI: 10.1111/jhn.13119 -
Clinics in Perinatology Sep 2023Neonatal registered dietitian nutritionists (RDNs) are critical members of the neonatal intensive care unit (NICU) team due to their unique skillset of growth... (Review)
Review
Neonatal registered dietitian nutritionists (RDNs) are critical members of the neonatal intensive care unit (NICU) team due to their unique skillset of growth assessment, nutrition evaluation, and implementation of nutrition best practices. There is a paucity of data on appropriate staffing of neonatal RDNs in NICUs to promote improved patient outcomes. Here, the authors describe current neonatal RDN staffing and responsibilities in the US NICUs.
Topics: Infant, Newborn; Humans; Nutritionists; Intensive Care Units, Neonatal
PubMed: 37536776
DOI: 10.1016/j.clp.2023.04.010 -
Journal of the Academy of Nutrition and... Dec 2019
Topics: Academies and Institutes; Dietetics; Female; Humans; Male; Mental Disorders; Mental Health; Nutritionists; Occupational Diseases
PubMed: 31783985
DOI: 10.1016/j.jand.2019.09.006 -
Social Science & Medicine (1982) Apr 2022Most contemporary Western cultures are characterized by fatphobia. The fat body is seen as morally incorrect, a sign of disease, loss of control and weakness. People...
Most contemporary Western cultures are characterized by fatphobia. The fat body is seen as morally incorrect, a sign of disease, loss of control and weakness. People with obesity and overweight, especially women, are discriminated against and stigmatized for their body size, including by health professionals like dietitians. This study sought to understand and compare social representations of obesity and overweight among dietitians and laywomen from three nationalities: Brazilian, French and Spanish. A qualitative and comparative methodology was established based on 131 semi-structured individual interviews. The analysis revealed that the categories of overweight and obesity were negatively perceived by laywomen and dietitians from all three nationalities. Moral discourses linking these conditions with lack of discipline and a lack of emotional control were frequently used. Fatness was associated with irrationality, putting individuals who were overweight and obese in a position of social and moral inferiority. In the case of obesity, these ideas were more discriminatory and stigmatizing. Although environmental, genetic, hereditary or metabolic causes were mentioned as factors causing obesity, behavioural aspects occupied a central place in the discourses. Differences were also observed among the three nationalities. Cultural factors related to the relationship with body and food seemed to influence the interviewees' social representations. Brazilian laywomen and dietitians put more emphasis on moral and individual aspects. Spanish, French and informants who were overweight were more likely to cite physiological and environmental determinants. French informants also mentioned the role of food education given by parents. In conclusion, the discourses of professionals and laywomen had more similarities than differences, were based on moral and normative judgements and influenced by sociocultural norms. Fatphobic attitudes may impact dietitians' perception of patients with obesity and the eating education process.
Topics: Brazil; Female; Food; Humans; Nutritionists; Obesity; Overweight
PubMed: 35228094
DOI: 10.1016/j.socscimed.2022.114861 -
Nutrition & Dietetics: the Journal of... Apr 2023
Topics: Humans; Nutritionists; Dietetics; Health Status
PubMed: 37037795
DOI: 10.1111/1747-0080.12807 -
Ciencia & Saude Coletiva Dec 2016Transnational "Big Food" companies use advertising strategies to influence nutritionists, professors and students of nutrition. There are, however, conflicts of interest... (Review)
Review
Transnational "Big Food" companies use advertising strategies to influence nutritionists, professors and students of nutrition. There are, however, conflicts of interest in this relationship. The scope of this study is to conduct a narrative review on the influence of the food industry in training in nutrition. It was revealed that industries seek to induce the recommendation, the prescription and the consumption of products by students and nutritionists through strategies such as sponsorship of scientific meetings, travel funding and the distribution of promotional gifts. However, acceptance of these gifts can generate a moral obligation to reciprocate, thereby jeopardizing the judgment of information and decision on professional conduct. At the University, the advertising occurs mainly through sponsorship of events and research funding, donation of materials and structures and publicity in the classroom. Regulating the conduct of the private sector in the academic arena is essential and, in this perspective, the implementation of regulatory measures to limit the inclusion of the food industry in undergraduate courses in nutrition is recommended to ensure that nutritionists will be better prepared to perform their tasks in and ethical and unbiased manner.
Topics: Advertising; Conflict of Interest; Food Industry; Humans; Nutritionists
PubMed: 27925123
DOI: 10.1590/1413-812320152112.13012015