Nutrition screening initiative: development and implementation of the public awareness checklist and screening tools.
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Aged↗
Biomedical subjects
N S Wellman
Publications and source records attributed to N S Wellman.
Feeding the terminally ill: dietitians' attitudes and beliefs.
Medical, legal, and bioethical discussions have focused on withholding or withdrawing nourishment from adults who are terminally ill or in persistent vegetative states, yet few discussions have considered the dietitian's role. In June 1990, the Supreme Court upheld an individual's right to refuse life-prolonging procedures, provided those wishes had been clearly documented. This decision, and The American Dietetic Association's 1987 guidelines for feeding the terminally ill, may enable dietitians to evaluate complicated situations regarding feeding and nonfeeding of patients. A survey sent to 590 registered dietitians in The American Dietetic Association's Nutrition Support dietetic practice group resulted in a 42% (n = 250) response rate. In general, dietitians were more willing to discontinue total parenteral nutrition than to discontinue enteral, noninvasive enteral, or oral feedings. They thought that feeding could be discontinued if it causes pain or worsens the condition, if death is imminent, or if the patient has requested that feeding be stopped. University courses and continuing education programs on the ethics and legalities of feeding terminally or critically ill adults will enable dietitians to take active roles in the decision-making process and to promote awareness of relevant issues with patients and families.
Analysis of Variance↗
Spas: new practice setting for dietitians.
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Dietetics↗
Consensus of the Nutrition Screening Initiative: risk factors and indicators of poor nutritional status in older Americans.
Dietetics professionals must become even more proactive in taking the lead in the nutritional screening and assessment of older Americans. They can do so by encouraging all health care providers to become familiar with each older American's circumstances and needs. In addition, as individuals and as a professional health care association, we should urge our colleagues and institutions to establish regular longitudinal surveillance and continuity of care in nutrition services delivery. The timely, appropriate, and cost-effective delivery of nutritional screening, assessment, and care will improve the health and well-being of this valued segment of the US population. Dietetics professionals are a vital part of this process.
Activities of Daily Living↗
President's page: Rx for change.
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Dietetics↗
Nutrition labeling: issues and directions for the 1990s.
This report will become a part of the comment and rule-making process that FDA and USDA will conduct to achieve food and nutrition labeling reform. The agencies have requested interested parties to comment on the report's recommendations. The report will be of interest to Congress in developing legislative proposals to clarify the legal basis for anticipated reforms. For the food industry, health professionals, and consumer groups, it will be of interest in terms of their own objectives in promoting nutrition labeling changes that are in line with current dietary recommendations and in product development. Dietitians will want to comment on the recommendations in the Institute of Medicine report and on provisions of the proposed regulations. Dietitians should encourage their elected officials in Congress to support legislation for food labeling reform.
Food Labeling↗
Discretionary salt use in airline meal service.
Salt use in airline meal service was studied through observation of returned meal trays of 932 passengers. Observation and weighing of salt packets on returned trays revealed that 64% of passengers did not salt their airline dinner, while 6% used the entire salt packet, 0.92 gm NaCl (362 mg Na). Average discretionary salt use among the 234 passengers (25%) who added salt was 0.57 gm NaCl (232 mg Na). Estimates of total sodium in the four airline dinners averaged 2.0 gm NaCl (786 mg Na). Laboratory assays of menu items produced by the airline foodservice differed 3% to 19% from estimated values. Sodium content of the four airline dinner menus was similar and did not affect salt use. Discretionary salt use was related to the total amount of entrée consumed but was not affected by the amount of salad consumed. It is postulated that salt use in the "captive" airline situation is predicated on consistent, habitual practices. Lowering sodium consumption in this setting may require alteration in both food preparation methods and quantity of salt presented in the packets.
Aviation↗