PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “NUTRITION AND DIETETICS”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 397 records · Page 22Linked to original sources
PubMed2004

Position of the American Dietetic Association and Dietitians of Canada: nutrition and women's health.

It is the position of the American Dietetic Association (ADA) and Dietitians of Canada (DC) that women have specific nutritional needs and vulnerabilities and, as such, are at unique risk for various nutrition-related diseases and conditions. Therefore, the ADA and the DC strongly support research, health promotion activities, health services, and advocacy efforts that will enable women to adopt desirable nutrition practices for optimal health. Women are at risk for numerous chronic diseases and conditions that affect the duration and quality of their lives. Although women's health-related issues are multifaceted, nutrition has been shown to influence significantly the risk of chronic disease and to assist in maintaining optimal health status. Dietetics professionals strongly support research, health promotion activities, health services, and advocacy efforts that will enable women to adopt desirable nutrition practices for optimal health.

Adult↗
PubMedDate not supplied

[Nutritional and metabolic status and dietetic evaluation in institutionalized elderly patients with non-insulin-dependent diabetes mellitus].

OBJECTIVE: To evaluate nutritional status and blood glucose level according to type of diet followed by elderly (> 65 years old) institutionalised patients with non insulin dependent diabetes mellitus (NIDDM). METHODS: A data collection questionnaire was administered to the staff of 80 Spanish geriatric facilities participating in this one-day cross-sectional study. Data collected included: age, gender, history of previous glucose control, type of antidiabetic treatment, body mass index (BMI), nutritional risk index (NRI), type of diet with patient's preference, nutritional status evaluation and biochemical parameters. RESULTS: Data from a total of 486 institutionalised elderly people (66.5% female) were collected with a mean +/- SD age of 80.8 +/- 7.5. Had a diabetic diet 93.3% of patients with no gender differences 55.7% were on oral antidiabetic treatment (53.9% females and 58.9% males, ns) and 24.7% on insulin therapy (24.5% females and 26.4% males, ns). Physical activity was presented in 86% of people with no gender differences. Exercise was practiced by people younger, 78.8 +/- 7.9 years, versus walking, 80.4 +/- 7.6 years or resting 82.1 +/- 7.3 years, p < 0.05. Both nutritional indexes, BMI and NRI, were equivalent in men and in women; 28.5 +/- 10.7 vs 28.1 +/- 7.6 and 103.5 +/- 12.9 vs 104.1 +/- 11.4, respectively. History glucose control was good in 68.8% of the sample with a trend towards significance between sexes (62.7% males, 71.7% females, p = 0.07) and significant differences according to type of diet; 70.7% diabetic versus 37.0% free diet, p = 0.0006). Eating behaviors (appetite and meal completeness) were similar in both males and females and in diabetic or free diet groups. Also, no differences were observed in patient preferences about diet according to type of diet (71% of diabetic patients always or almost always liked their food versus 82% of free diet patients) and either nutritional status (9.3% vs 15.6% in status I, 10.9% vs 12.5% in level II and 79.9% vs 71.9% in status III, respectively). The NRI, cholesterol, albumin and triglyceride levels were significantly higher in patients with high fat rate supplemented dietary intake than other supplemented diets. CONCLUSIONS: A high proportion of patients on a diabetic diet was observed in this study with no gender differences. Elderly NIDDM institutionalised patients on a diabetic diet showed a greater good history glucose control than patients on a free diet. Diabetic diet preference by these subjects is similar than free diet. A better nutritional risk control was shown in patients with high fat rate supplemented diet.

Aged↗
PubMed1976

Changing patterns of professional education in colleges and universities--1964 and 1974. Survey in the North Atlantic Region.

This report concerns two surveys of undergraduate nutrition education in a selected group of degree-granting institutions within the North Atlantic Region of the United States. The purpose of the surveys was to determine the status of nutrition teaching in the early 1960s and the direction of change during the intervening ten-year period (1974). Reviews of the literature and college catalogues, personal interivews, letters of inquiry, and questionaires formed the basis for study. The last decade has witnessed change in organizational arrangement and in the number of programs offering major concentrations in foods, nutrition, and dietetics. Of these, twelve units in the Region studied are now engaged in coordinated programming. There has been a 125 per cent increase in foods and nutrition faculty. All but seventeen of the 275 faculty appear in programs approved by The American Dietetic Association. Basic questions about undergraduate education in foods and nutrition and the most desirable administrative structure for this specialization will continue through the 1970s. Solutions will undoubtedly be forthcoming after further experimentation and evaluative research.

Allied Health Personnel↗
PubMed2003

Prevalence of outsourcing and perception of clinical nutrition managers on performance of health care dietetics services.

A nationwide survey of clinical dietitians and clinical nutrition managers was conducted to assess the prevalence of outsourcing in health care dietetics services and to evaluate perceived performance of dietetics services. A questionnaire was developed, validated by an expert panel, and pilot tested prior to data collection. Members of the Clinical Nutrition Management Dietetic Practice Group (N=1,668) were selected as the study sample. Of 431 respondents, 152 (35.3%) indicated that management of both patient and cafeteria foodservices was outsourced. When mean scores of perceived performance ratings were compared using t test, respondents from self-operated facilities rated several items related to patient and cafeteria food quality and material and human resource utilization higher than respondents at contract-managed facilities. No significant differences were found in performance related to decision-making process, buying power, or training programs. Results suggest that careful weighing of advantages and disadvantages of outsourcing is needed before making decisions regarding outsourcing dietetics services.

Dietetics↗
PubMed2000

Clinical nutrition managers have access to sources of empowerment.

OBJECTIVE: To ascertain perceived access of dietitians to power in the workplace. DESIGN: The conceptual framework was Kanter's theory of organizational power. The Conditions for Work Effectiveness Questionnaire was used to measure perceived access to sources of power: information, support, resources, and opportunities. Demographic data were collected to identify factors that may enhance empowerment. SUBJECTS/SETTINGS: The questionnaire was sent to a random sample of 348 dietitians chosen from members of the Clinical Nutrition Management dietetic practice group of the American Dietetic Association. Blank questionnaires were returned by 99 (28.4%) people not working as clinical nutrition managers, which left 249 in the sample. STATISTICAL ANALYSES: Descriptive statistics were used to organize and summarize data. One-way analysis of variance and t tests were performed to identify differences in responses based on levels of education, work setting, and information technology skills. RESULTS: Usable questionnaires were received from 178 people (71.5%). On a 5-point scale, scores for access to information (mean +/- standard deviation [SD] = 3.8 +/- 0.7), opportunity (mean +/- SD = 3.6 +/- 0.7), support (mean +/- SD = 3.2 +/- 0.9), and resources (mean +/- SD = 3.1 +/- 0.8) demonstrated that clinical nutrition managers perceived themselves as having substantial access to sources of empowerment. Those having higher levels of education, working in larger hospitals, having better-developed information technology skills, and using information technology more frequently had statistically significant higher empowerment scores (P = < or = .05) than contrasting groups in each category. APPLICATIONS/CONCLUSION: Clinical nutrition managers are empowered and able to assume leadership roles in today's health care settings. Their power may be enhanced by asserting more pressure to gain greater access to sources of power: support, information, resources, and opportunities.

Computer Literacy↗
PubMed1990

Nutrition education and counseling: knowledge and skill levels expected by dietetic internship directors.

Development of nutrition education and counseling skills is important in the educational preparation of dietitians. A national survey of dietetic internship directors was conducted to determine competency levels expected of students at the start of an internship, internship training given, and further preparation students need in 32 knowledge/skills areas deemed essential for delivery of nutrition education and counseling services. Completed questionnaires were received from 66 of 102 (65%) internship directors surveyed. The majority of directors expected only basic preparation for group nutrition education and individual counseling knowledge/skills areas. Internship training in nutrition education competencies was "moderate" to "extensive," whereas preparation in nutrition counseling competencies was more likely to be "extensive." Directors perceived the internship to provide adequate preparation in all but the advanced practice skills, such as behavior modification and motivational strategies, for which further preparation was recommended. The majority of internship directors reported that more than 25% of the intern practice experience was in patient counseling, with less experience in group instruction. Implications for undergraduate dietetic education are discussed in relation to internship directors' expectations as well as to present and future trends in the dietetic profession.

Counseling↗
PubMedDate not supplied

An Overview of Food Security and Its Measurement.

Food insecurity is still found in approximately 10% of US households. Food security status can be measured reliably using the Food Security Survey Module. Nutrition and dietetics professionals have the skills to assist in the efforts to reduce hunger, improve nutrition, and measure and strengthen food security in the United States.

Journal Article↗
PubMed2003

Position of the American Dietetic Association: child and adolescent food and nutrition programs.

It is the position of the American Dietetic Association that all children and adolescents, regardless of age; gender; socioeconomic status; racial, ethnic, or linguistic diversity; or health status should have access to food and nutrition programs that ensure the availability of a safe and adequate food supply that promotes optimal physical, cognitive, and social growth and development. Appropriate food and nutrition programs include food assistance and meal programs, nutrition education initiatives, nutrition screening and assessment followed by appropriate nutrition intervention, and anticipatory guidance to promote optimal nutrition status. Malnutrition has been linked to delayed physical, psychosocial, and cognitive development and is now recognized as a major contributor to the growing problem of overweight and obesity in the child and adolescent population. Food and nutrition programs create a safety net that ensures that children and adolescents at risk for poor nutritional intakes have access to a safe, adequate, and nutritious food supply and nutrition screening, assessment evaluation, and intervention. It is important that continued funding be provided for these programs, which have been consistently shown to have a positive impact on child and adolescent well-being. Food and nutrition programs will continue to serve not only as a means to combat hunger and food insecurity but also as a vehicle for nutrition education and promotion of physical activity designed to combat overweight and prevent chronic disease. It is the role of the credentialed dietetics professional to support permanent, adequate funding to food and nutrition programs, universal health-care reimbursement for nutrition services, and the use of research and surveillance programs to justify, evaluate, and improve these programs. In addition, the dietetics professional is responsible for serving as a nutrition resource to all groups and individuals working with children and adolescents, acting as an advocate for the establishment of child-care, school, and community settings conducive to the development of good nutrition habits. J Am Diet Assoc. 2003;103:887-893.

Adolescent↗
PubMedDate not supplied

[Evaluation of dietary habits of a population of university students in relation with their nutritional knowledge].

UNLABELLED: Food behaviour is acquired in childhood and is very defficult to be changed latterly in adulthood. The aim of this study was to evaluate if food behaviour and other health habits were in accordance with the nutrition knowledge of a sample of University students from different Health Sciences Careers. SUBJECTS AND METHODS: We studied 105 students (aged 21 +/- 2 years) from San Pablo-CEU University (Madrid); 21 where studying Nursing (N), 32 Pharmacy (Ph); 34 Nutrition and dietetics (ND) and 18 were students of Podology (P), all of them had been studying Nutrition as subject during 2003-2004 academic year. All the students filled a questionnaire about health habits and some body image perceptions, diet was evaluated by a 3 day diet record and nutrition knowledge by a 20 questions test. Height and weight were measured using standard procedures. RESULTS: ND students believed they had a medium-high level of nutrition knowledge while Pharmacy and nursing students believed they had a medium-low level and the podology ones had the perception to have a low level of knowledge in the subject. Results of test were in accordance with those perceptions as highest records were obtained by the Nutrition students. Nevertheless very few differences were found in the diet of the four populations. Mean energy intake was similar in the four groups, deficiencies (<80% RDA) were observed in fibre, magnesium, folic acid and vitamin E. About body image, 67% of total population had a BMI of 19-25, no differences were appreciated between groups. Male self-reported weight and height were closer to real than those from women, who underestimated weight (p < 0.05) and overestimated height. No differences were observed between healthy living habits (tobacco, alcohol and physical activity) in the four populations. CONCLUSION: Even if N students believed and showed to have a better nutrition knowledge, no changes in food behaviour or other health habits were found. Improving knowledge does not necessary imply change in food habits.

Adult↗
PubMed1983

Hospital dietetics and food service in developing countries: III. Bangladesh.

A survey of 11 hospitals in Bangladesh revealed that most heads of hospital food service had little or no training in nutrition and dietetics, hospital diets were usually inadequate, therapeutic diets were seldom used, and kitchen sanitation was poor. However, in three hospitals in which the heads of food service had some education in nutrition, conditions were markedly better. Even though the results of this survey suggest that major improvements are needed in hospital food service and dietetics in Bangladesh, extensive training programs are probably unrealistic because of the limited economic base of the country. Short-term inservice training programs could result in marked improvement in the quality of food service, sanitation, and the use of therapeutic diets.

Bangladesh↗