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At least 19 recordsLinked to original sources
PubMedDate not supplied

Randomized trial of dietician counseling to try to prevent weight gain associated with breast cancer adjuvant chemotherapy.

This study was developed to test whether prospective dietician counseling could abrogate the unwanted weight gain seen among women receiving adjuvant chemotherapy for resected breast cancer. It was also designed to examine predictive factors for weight gain in an exploratory manner. Premenopausal women starting adjuvant chemotherapy for primary breast cancer were recruited for this trial. After appropriate stratification, they were randomized to a group which received monthly dietician counseling primarily aimed at weight maintenance versus a control group (whose attending physicians and nurses told them about possible weight gain but provided no formalized dietician counseling). One hundred and seven evaluable women were equally divided between the two protocol arms. The median weight changes 6 months after start of chemotherapy were gains of 2.0 kg in the dietician counseling group versus 3.5 kg in the control group. The median changes in average calorie consumption were reductions of 120 versus 46 cal/day on weekdays and 196 versus 20 cal/day on weekends for the counseling and control groups, respectively. Study data suggest that more weight was gained by patients with higher Quetelet's indices (p = 0.01) and patients who had been on a diet in the preceding 6 months (p = 0.02). Routine prospective dietician counseling aimed at weight maintenance appeared to produce small but statistically insignificant reductions in both calorie consumption and weight gain in this group of patients.

Adult↗
PubMed1990

The role related attitudes of physicians, nurses, and dieticians in the treatment of diabetes.

The treatment of diabetes requires role changes for physicians, nurses, dieticians, and patients. The nature of diabetes care results in a diffusion of responsibility for care from physicians to nurses, dieticians, and patients. This responsibility for diabetes treatment is often carried out under the rubric of team care. This study indicates that physicians, nurses, and dieticians with a special interest in diabetes are supportive of their own roles but that physicians tend to see themselves being in charge of diabetes care while nurses and dieticians value patient autonomy more.

Attitude of Health Personnel↗
PubMed1993

A study on the values computed by dieticians and chemical analysis of fats, cholesterol, and P/S ratio in food.

Dieticians computed the fat and cholesterol contents of 11 foods that were commercially produced as ready-to-eat food from food component lists and obtained the P/S ratio (polysaturated/saturated fatty acids) from the fatty acid component list. Meanwhile the same foods were diluted and homogenized. The internal standard was combined with hepatadecanoic acid and tricaprin. The samples that had been extracted by the Folch method were analyzed for their lipid content (GC analysis using a HS-SS-10 columns for fatty acids and an OV-1 column for lipid and cholesterol). A significant positive correlation was noted between the results of dieticians' analysis and those obtained from a gas chromatographic analysis of lipid and cholesterol contents and the P/S ratio, proving that lipid analysis of food by dieticians is highly reliable. Therefore for diseases (such as hyperlipemia, arteriosclerosis, obesity, diabetes mellitus, fatty liver, and pancreatitis) in which dietary factors have a significant effect on their clinical course, dietary instructions on dietary fats based on an analysis by dieticians are considered to be effective.

Cholesterol↗
PubMed2000

[From theory to practice: the dietician's role or how to translate nutritional recommendations into the management of the diabetic patient].

The theoretical dietary recommendations published by public health authorities and prescribed by the physicians to their patients must be translated in new meal habits. This is the dietician's role. He will be the link between the patient and his physician when a change in the patient's eating habits is forseen for the treatment of his health problems. From a quantitative point of view he will rely on a dietary evaluation and the pyramidal concept as a dietary guideline for an adequate food intake. In front of a diabetic patient, the dietician plays numerous roles. Health issues are important. A partnership with the general practitioner is essential. Their common message will make it possible for the patient to have an entire confidence in the team and so the patient will not be confronted with contradictory informations as it was the case in the past few years. The classification in simple sugars (or fast ones) and complex carbohydrates (or slow sugars) has changed to the glycemic index notion. The restriction of fat has gained increasing importance and therefore the choice of the dietary fats is essential. With all these new informations the patient is able to compound with varied foods real gastronomic meals. There is no more a so-said "diabetic diet" but a well-balanced normal or hypocaloric nutrition. Regarding all potential feeding mistakes, the dietician has an educational and a preventive role.

Diabetes Mellitus↗
PubMed1977

[Cost-benefit analyses of the employment of assistant dieticians by medical practitioners. 1st report: Basic considerations, calculatory basis, analysis of a policlinical research study and preliminary assessment of an in-practice project (author's transl)].

The benefits of professional advice on dietetics in the medical practice can, at present, not be measured directly. They can only be assessed indirectly on a model basis using drugs savings as the benefit's indicator. If for example those some 880,000 diabetics of the Federal Republic of Germany who are treated with oral antidiabetic drugs and suffer from overweight would lose weight as a consequence of dietetic consultation, they could save at least 1 pill per day of a blood glucose lowering sulfonamide or biguanide derivate. This equals about 131 million DM p.a. If only 10 percent of 1000 diabetics under the advice of one assistant dietician would lose weight--in about 20 percent of all dietetic consultations such a success can be expected--this would cover the cost of such consultation.--In fact, in a sample of 228 diabetics with overweight, who received intensive advice on weight reduction, 85 percent were successful in losing weight, improved their metabolism, and therefore needed less antidiabetic drugs. They thus achieved annual cost savings about equal to an assistent dietician's salary. Thus, the employment of assistant dieticians in the medical practice is an advantage also from the economic point of view, and should be made possible for all practitioners interested.

Allied Health Personnel↗
PubMed1989

The role of the dietician in the follow-up of high risk infants.

Infants who are seen in follow-up programs for high-risk neonates are at risk for growth disturbances and feeding difficulties. Since dietitians often are not included on follow-up teams, the role of a dietitian on a multi-disciplinary team at the Alberta Children's Hospital Perinatal Follow-Up Program is described. The dietitian contributes through clinical, teaching, and research activities. During 1986, the dietitian evaluated 298 infants; of these 14.5% required intensive dietary intervention while 28.9% received informal advice or written materials. Growth problems were most frequent in infants in the lowest birth-weight category (500-1000 g). Infants 8-12 months old experienced most feeding difficulties. The overall outcomes of the infants assessed by the multidisciplinary team are presented. The dietitian can make important contributions in all areas of follow-up team function.

Alberta↗
PubMed1998

[The work of the dietician in the outpatient obesity unit].

The dietitian plays an important role in the care of obese patients. The dietitian evaluates 7 day food records and according to the individual composition of the diet gives dietary advice to the patient. The energy content and macronutrient and micronutrient composition is only one aspect of dietary counselling. Knowledge of patient's familial and economic status as well as his usual eating pattern, his tastes and capabilities of person who does the shopping and cooking are necessary before the diet can be recommended. The balanced energy-restricted diet is used, predominantly with reduction of the fat intake. Energy expenditure in individual patients is considered when the diet is planned. The regular controls by a dietitian are essential in the long-term treatment of obesity.

Counseling↗