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At least 325 records · Page 18Linked to original sources
PubMed1986

Role of dietitians in enteral feeding.

Awareness of the nutritional requirements of inpatients has been sadly neglected for many years. Students in British medical schools are taught little about clinical nutrition and the role of the dietitian. Dietitians, on the other hand, spend four years learning the science of nutrition and dietetics. In most hospitals in Britain dietitians are responsible for giving advice on a wide range of therapeutic diets, and only a minority specialize in one particular aspect of nutrition and dietetics. Recent changes and developments in nutritional support have offered an exciting and interesting challenge to dietitians, who with their well established background in nutrition, can play an important part in the nutritional care team.

Allied Health Personnel↗
PubMed2004

Position of the American Dietetic Association: use of nutritive and nonnutritive sweeteners.

Sweeteners elicit pleasurable sensations with (nutritive) or without (nonnutritive) energy. Nutritive sweeteners (eg, sucrose, fructose) are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), yet concern exists about increasing sweetener intakes relative to optimal nutrition and health. Dietary quality suffers at intakes above 25% of total energy (the Institutes of Medicine's suggested maximal intake level). In the United States, estimated intakes of nutritive sweeteners fall below this, although one in four children (ages 9 to 18 years) can surpass this level. Polyols (sugar alcohols), GRAS-affirmed or petitions filed for GRAS, add sweetness with reduced energy and functional properties to foods/beverages and promote dental health. Five nonnutritive sweeteners with intense sweetening power have FDA approval (acesulfame-K, aspartame, neotame, saccharin, sucralose) and estimated intakes below the Acceptable Daily Intake (level that a person can safely consume everyday over a lifetime without risk). By increasing palatability of nutrient-dense foods/beverages, sweeteners can promote diet healthfulness. Scientific evidence supports neither that intakes of nutritive sweeteners by themselves increase the risk of obesity nor that nutritive or nonnutritive sweeteners cause behavioral disorders. However, nutritive sweeteners increase risk of dental caries. High fructose intakes may cause hypertriglyceridemia and gastrointestinal symptoms in susceptible individuals. Thus, it is the position of The American Dietetic Association that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary References Intakes, as well as individual health goals. Dietetics professionals should provide consumers with science-based information about sweeteners and support research on the use of sweeteners to promote eating enjoyment, optimal nutrition, and health.

Absorption↗
PubMed2006

American Dietetic Association's Standardized Nutrition Language: Project logic model and current status.

Standardized terminology and digital sources of evidence are essential for evidence-based practice. Dieticians desire concise and consistent documentation of nutrition diagnoses, interventions and outcomes that will be fit for electronic health records. Building on more than 5 years of work to generate the Nutrition Care Process and Model as a road map to quality nutrition care and outcomes, and recognizing existing standardized languages serving other health professions, a task force of the American Dietetic Association (ADA) has begun to develop and disseminate standardized nutrition language. This paper will describe the group's working logic model, the Nutrition Care Process, and the current status of the nutrition language with comparisons to nursing process and terminology.

Dietetics↗
PubMed1993

Market research to recruit graduate students in dietetics.

In this study we conducted market research to develop a recruitment plan for the master's degree program in nutrition and dietetics at Louisiana Tech University. When individualized experience routes to dietetics registration were eliminated by The American Dietetic Association's Standards of Education in 1988, graduate student enrollment could not be predicted. The steps of the Baron graduate recruitment model were followed to develop and implement a recruitment plan for the master's degree program in nutrition and dietetics. The steps included (a) assessment, (b) developing recruitment and enrollment objectives, (c) developing a recruitment plan and recruitment strategies to meet the objectives, (d) implementing a recruitment program, and (e) monitoring and evaluating the recruitment program. The assessment step involved institutional, student, competitive, and job market analyses. Written questionnaires, telephone surveys, and focus group interviews completed the student analysis. Of the 92 respondents surveyed, 42 were interested in taking graduate classes. Career advancement, specialization, and personal growth were cited as reasons to pursue graduate study. The Baron model provided a useful guide for developing and implementing the graduate recruitment plan.

Certification↗