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PubMed1985

Interactive computer programs for applied nutrition education.

DIET2 and DIET3 are programs written for a Dec2050 computer and intended for teaching applied nutrition to students of nutrition, dietetics, home economics, and hotel and institutional administration. DIET2 combines all the facilities of the separate dietary programs already available at Robert Gordon's Institute of Technology into a single package, and extends these to give students a large amount of relevant information about the nutritional balance of foods (including DHSS and NACNE recommendations) prior to choosing them for meals. Students are also helped by the inclusion of typical portion weights. They are presented with an analysis of nutrients and their balance in the menu created, with an easy mechanism for ammendation of the menu and addition of foods which provide the nutrients that are lacking. At any stage the computer can give the proportion of total nutrient provided by each meal. DIET3 is a relatively simple program that displays the nutritional profile of foods and diets semigraphically.

Computer-Assisted Instruction↗
PubMed1986

Preparing public health nutritionists to meet the future.

Public health nutrition personnel have been defined as those specialized nutrition professionals and paraprofessionals who provide nutrition services through agencies whose mandate is health protection and promotion, disease prevention, and/or primary care to people in the community. Educators preparing graduate level nutritionists for future demands of federal, state, and local public health programs must read the scientific, technological, and societal trends, including changes in demographics, health delivery systems, communications technologies, and consumer demands. As research more clearly defines the role of nutrition and diet in human health, nutritionists should be educated to monitor trends and be proactive in seeking emerging opportunities. It is nutritionists' responsibility to assure that scientific findings in nutrition, dietetics, and food science are considered in policy formulation as well as in the technical input into agency and community programs. The nutritionist who understands the changing values and life-styles of diverse populations uses acceptable techniques to motivate any necessary behavior changes. To be effective in the community, he/she uses community assessment, epidemiological, and program planning skills basic to public health practice. In the current climate of cost containment, the public health nutritionist will successfully compete for dwindling funds by managing programs with skill and documenting cost benefits and cost-effectiveness.

Dietetics↗
PubMed1980

A prenatal nutrition project using dietetic students in physicians' offices.

A prenatal nutritional counseling project utilizing senior dietetic students in private physicians' offices was developed. The objectives were to provide sound nutritional information to pregnant women and a realistic work experience for students committed to a career in nutritional counseling. The results were positive for the patients, the participating physicians, and the student nutritionists. Further research is indicated to determine the specific effect of nutritional counseling on pregnancy outcomes.

Arizona↗
PubMed2000

[Dietetics principles. The food pyramid. Disease-nutrition relationship].

Dietetics is a largely unknown discipline among medical professionals as it is not common for them to receive any training in the matter. Nonetheless, this group very often needs to give dietary counselling and even to draw up diets for patients, more often indeed than nutrition specialists. This paper attempts to review some of the basic concepts of dietetics and study in a general way the relationship between illness and nutritional status without going into too much detail as many of the points mentioned here are referred to more fully in other articles in the same monograph.

Adolescent↗
PubMed1989

Federal nutrition policies: impact on dietetic practice.

Current federal nutrition policies are likely to have a major impact on dietetic practice. Several examples have been selected to explain why and how members of the American Dietetic Association and other nutrition professionals should become involved in policy development and implementation.

Cholesterol↗
PubMed2006

Impact of gestational diabetes mellitus nutrition practice guidelines implemented by registered dietitians on pregnancy outcomes.

Nutrition practice guidelines were developed for gestational diabetes mellitus by registered dietitians from the Diabetes Care and Education and the Women's Health and Reproductive Nutrition dietetic practice groups. To validate the guidelines, a clinical trial was designed with clinic sites randomly assigned to either nutrition practice guidelines care (12 sites) or usual nutrition care (13 sites), with diabetes, obstetric, and other clinic types represented in both groups. Volunteer dietitians served as study coordinators and recruited women diagnosed with gestational diabetes mellitus. The nutrition practice guidelines define medical nutrition therapy (MNT) for gestational diabetes and emphasize three areas-definition of MNT clinical goals with indexes to modify or advance MNT and criteria to start insulin; use of self-monitoring tools; and provision of three nutrition visits. Usual care sites provided prenatal nutrition care according to usual practice. The effect of nutrition care (sites following the nutrition care guidelines) and type of clinic site on changes in glycated hemoglobin and infant birth weight, adjusted for other covariates, were evaluated using linear regression. Differences in insulin use and other infant outcomes between treatment groups were evaluated using logistic regression. Generalized estimating equations were used to accommodate nonindependence within randomized clusters of patients within clinic sites. Data from 215 women indicated less insulin use at diabetes clinic sites in the nutrition practice guidelines groups and improved glycated hemoglobin control during the treatment period in diabetes clinics compared with obstetric or other clinics. A higher proportion of women in the usual care group had glycated hemoglobin levels that exceeded 6% at follow-up compared with women in the nutrition practice guidelines group (13.6% vs 8.1%), although not statistically significant (P=0.26). A significant clinic type and treatment group effect was found for birth weight. Nutrition practice guidelines for gestational diabetes mellitus reflected nutrition care already being provided by registered dietitians in diabetes clinics prior to this study because outcomes at these clinics were not impacted. Use of the guidelines by dietitians at obstetric and other clinics tended to improve outcomes at these sites.

Adult↗
PubMed1975

Media in teaching college level nutrition. Is it effective and efficient?

Several techniques have been used, studied, and tested to teach nutrition at Syracuse University. One self-paced course in nutrition and food science tutors students completely through audio tapes integrated with films, slides, video tapes, discussion groups, laboratory manual, and computer-assisted instruction. Evaluation is by computerized tests given after each module at the student's discretion. Compressed-speech tapes are used to increase learning efficiency. Dietetic, nutrition, nursing, and pre-medical students are taught nutrition via these methods for selected modules, but they mainly learn by lectures supplemented by pertinent films, slides, transparencies, television commercials, telectures, videotapes, and simulations. Multi-media "happenings" are presented which gain students' attention and change attitudes while imparting nutritional information which is well retained.

Advertising↗
PubMed1983

Hospital dietetics and food service in developing countries: II. Lebanon.

A survey of 15 hospitals in Lebanon revealed that food service personnel in most hospitals had no training in nutrition, dietetics, or food service management. Kitchen sanitation was inadequate. Therapeutic diets were usually incorrectly planned and seldom used. The need for training food service personnel was recognized only in hospitals with some trained persons on the staff.

Data Collection↗
PubMed1999

Position of the American Dietetic Association: medical nutrition therapy and pharmacotherapy.

It is the position of The American Dietetic Association that medical nutrition therapy and lifestyle counseling are integral components of medical treatment for the management of selected conditions for which pharmacotherapy is indicated. The Association promotes a team approach to care for clients receiving pharmacotherapy and encourages active collaboration among dietetics professionals and other members of the health care team. Numerous chronic medical conditions respond to medical nutrition therapy; however, pharmacotherapy may be needed to achieve control. In some cases, medical nutrition therapy and pharmacotherapy may need to be initiated simultaneously. Medical nutrition therapy is critical to the management of a variety of chronic diseases, is effective in managing disease, and is cost-effective. The use of a coordinated multidisciplinary team effort is critical to the success of medical nutrition therapy and pharmacotherapy. Because medical nutrition therapy with pharmacotherapy is a treatment of long duration that requires monitoring of compliance and effectiveness, it is best accomplished through a team approach.

Chronic Disease↗
PubMed1991

Plan IV and V dietetics program recruitment strategies and their perceived success.

A recruitment effort is essential to the vitality of the dietetics profession. To gather information about recruitment strategies and to identify recruitment techniques perceived to be successful, we surveyed 258 program directors of approved Plan IV and V programs listed in the 1989 Directory of Dietetic Programs. One hundred thirty-nine questionnaires were completed, a response rate of 55%. On-campus students were recruited primarily from general education or basic nutrition classes or by means of written information placed in campus offices. High school, community college, and junior high school students were usually contacted through career information days, although high school students were contacted more frequently than were community college or junior high school students. Almost half of the respondents made a special effort to recruit underrepresented groups. A variety of strategies had a significant positive relationship with perceived recruitment success. Some involved personal contact-for example, meeting with high school science and home economics teachers, attending career information days at community colleges, and having a full-time faculty member assigned to meet with prospective majors. Other strategies involved the development of printed materials and displays. Department or school names that were directly related to nutrition, dietetics, health, science, or professional management were perceived as having a positive effect on promoting the dietetics program. Recruitment strategies perceived to be successful may be a useful starting point for recruitment efforts. The findings indicate recruiting strategies can be categorized into two groups--those that involve personal contact and those that involve the use and development of the print and graphic media.

Data Collection↗
PubMedDate not supplied

Advanced dietetic training in nutrition support and metabolism: the University of Pennsylvania Medical Center experience.

The dietetic fellowship at the University of Pennsylvania Medical Center is highly rewarding for the nutrition support dietitians, and the dietetic fellows have identified an increased self-confidence as one of the major benefits. Advanced training of this nature is very labor intensive. In the current environment of cost containment and down-sizing of staff, it is unlikely that this type of program will flourish due to the high labor cost involved and limited funding available.

Academic Medical Centers↗
PubMedDate not supplied

[Effect of qualitatively different proteins in the diet of patients with alimentary obesity on the course of the disease].

Among the population of the Ukrainian SSR 22 per cent of persons suffering from adiposity were revealed. Their nutritional pattern is characterized by an elevated caloritic value, a higher consumption of sugar, animal fats, as well as non-optimal structure of proteinic products. Of interest was elaboration and scientific substantiation of a dietetic nutrition in alimenary adiposity with due regard for the particularities specific for the alimentary pattern prevalent among the residents of the Ukrainian SSR. Under observation were kept 150 patients with alimentary obesity. The patients were kept on a low-calories diet (1450-1600 kcal) with restricted ingestion of carbohydrates (80--120 g), with physiological content of fat and protein. The 1st group of patients received meat and fish as a source of protein, the patients of the 2nd group were given a diet enriched with 100 g of the "Ocean" paste and those of the 3d group received a diet enriched with 150 g of egg whites. The greatest weight reduction was recorded in patients of the 3d group (10.96 +/- 0.48 kg), while in patients of the second (9.4 +/- 0.17 kg) and the first (8.5 +/- 0.34 kg) the reduction proved less marked. A diet enriched with egg white produced most beneficial effect also on the hormonal-metabolic disorders, viz. it helped to more significantly improve the adrenal function, that of the insular system, the blood serum protein metabolism rates, as well as those of the blood serum fat metabolism. The above investigations justify enrichment of the reducing diet with egg white and with the "Okean" paste.

Adolescent↗
PubMedDate not supplied

[Substantiation studies for a method of enriching sour milk products with essential fatty acids].

Comparative investigations were conducted to produce arguments in favour of technology employed in preparing special acidified dairy products with an elevated proportion of polyunsaturated essential fatty acids for baby and dietetic nutrition. These investigations included a study into oxidative changes occurring in the vegetable oil during preparation of acidified milk by following two technological patterns that provide for introduction of the vegetable oil into the milk prior to its souring and into sour milk.

Animals↗
PubMedDate not supplied

[Nutritive value of a new protein product--dry protein mixture].

A dry protein mixture (DPM) consists of dry slaughtered animal blood clarified by means of the peroxide-catalase system and dry skim milk at a ratio of 1:1. A study was made of organoleptic properties of the DPM, the composition of nutrients and biological efficacy in experiments on animals. The DPM is light yellow powder without specific taste and odor of blood, contains 58.4% of protein, 1.36% of fat, 26.71% of carbohydrates (lactose), and 8.19% of mineral substances. DPM proteins contain all the essential amino acids. As regards their biological efficacy they are not inferior to that of casein. The DPM is rich in calcium (606 mg/100 ml), phosphorus (645 mg/100 ml) and particularly in iron (106 mg/100 ml). Digestibility of iron examined on rats appeared to be high (31.2%). The new product is recommended for rational and dietetic nutrition.

Animals↗