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At least 19 recordsLinked to original sources
PubMed1975

Integrating the Jewish Dietary Laws into a dietetics program. Kashruth in a dietetics curriculum.

A clinical and community dietetics program integrates Kashruth, the Jewish Dietary Laws, into its curriculum. Simply defined, kosher means fit for consumption. Emblems used throughout the United States and Canada to indicate a program of rabbinic endoresment and supervision of canned, boxed, and bottled products are included. An existing kosher unit is described, and guidelines for establishing a kosher food science laboratory unit are offered. Suggestions for instituting kosher foodservice in health care facilities are given. Therapeutic applications of Kashruth are suggested, and approved therapeutic food products are listed.

Cooking↗
PubMedDate not supplied

Is there a role for dietetic foods in the management of diabetes and/or obesity?

The cost and nutritional value (calorie, carbohydrate, protein, and fat content) of 108 regular products were compared with 101 dietetic products. The cost of dietetic candies, cookies, fruits, preserves/syrups, and puddings/gelatins was significantly greater (p less than 0.005, p less than 0.005, p less than 0.005, and p less than 0.025, respectively). Dietetic candies and cookies contained more calories than the regular ones. These differences were significant only for candies (p less than 0.005). In contrast, dietetic fruits and preserves/syrups had significantly fewer calories than the regular ones (p less than 0.005 and p less than 0.005 respectively). Dietetic puddings/gelatins were significantly less expensive and contained fewer calories than the regular products (p less than 0.005 and p less than 0.005, respectively). Dietetic ice creams were generally more expensive with varying amounts of carbohydrate content. Most dietetic products contained higher amounts of protein than regular food products. Since the dietetic products constitute only a fraction of total food intake, the differences in their composition have little or no effect on the relationship of nutrients consumed within a 24-hour period. Thus, in most cases the consumer receives little or no nutritional benefit from the higher cost of dietetic products.

Candy↗
PubMed1978

Programmed instruction in institutional purchasing for dietetic students.

A programmed instruction unit in institutional purchasing for dietetic students was developed and evaluated. The unit is compact, simple to use, and could serve as an overview or review of institutional purchasing by dietetic students. Subjects were forty-five dietetic students in coordinated undergraduate dietetic programs, dietetic internships, and dietetic traineeships, with two institutions represented in each group. The programmed unit was effective, because cognitive achievement post-test scores were significantly higher (24 per cent) than pre-test scores. The unit was equally effective with the three groups, which did not differ significantly in pre- and post-test scores, gain test scores, or attitude toward programmed instruction scale scores at the end of the unit. Interns had higher grad point averages (GPA) than students in coordinated undergraduate programs. All students spent an average of 1 hr. completing the unit, although trainees used more times. An attitude scale showed favorable attitudes by the students toward programmed instruction. Significant positive relationships were found between pre-test scores and GPAs, and post-test scores and GPAs. A questionnaire showed that instructors liked the unit, found it useful, and would use it again. The findings of this study suggest that programmed instruction units in other phases of dietetic education could be developed and used to present factual material, give an overview of a topic, help students to review, and/or save time in classroom instruction.

Attitude↗
PubMed1976

The dynamics of dietetics.

The forces which have and are producing change in dietetics are recapitulated, as are developments in the profession which have evolved since 1972 when the Study Commission on Dietetics made its report. The coordinated undergraduate program in dietetics has gained much ground; in 1972, there were but seven such programs. Today there are forty-three. More than three hundred traineeships are currently preparing over five hundred trainees to take their places in the profession. Another facet of training involves programs for dietetic technicians and dietetic assistants, designed to open up the career ladder concept. Continuing education is of prime importance for those beyond the entry-level of competence. The dietitian's first responsibility is to society, preceding that for the profession-as has been plainly indicated in a number of A.D.A. Position Papers and the emphasis of the Association in its legislative thrust on the value of nutrition education in preventive health care. Concern of the Association about the competency of practicing dietitians has also been reflected in the early appointment of a Committee on Professional Standards Review. The Association, as a member of the National Nutrition Consortium, is an advocate for a "National Nutrition Policy" and must continue to work for recognition that nutritional care is basic to comprehensive health care.

Accreditation↗
PubMed1976

Delegation of functions by dietitians to dietetic technicians.

Questionnaires were sent to 197 randomly selected hospitals in the continental United States. Replies were used as a basis for determinign the degree to which dietitians are willing to delegate tasks to dietetic technicians. No significant difference was found between the percentage of task functions clinical dietitians were willing to delegate to clinical dietetic techncians and the number that administrative dietitians were willing to delegate to administrative dietetic technicians. Dietitians who serve in both capacities are willing to delegate a significantly higher percentage of ther clinical task functions than their administrative functions. Comparing dietitians who graduated before 1968 with those graduating in 1968 or later, no significant difference was found between the two groups of administrative dietitians; however, the clinical dietitians who graduated in 1968 or later were willing to delegate significantly more duties. No significant difference was found in the average number of task functions dietitians working in different size hospitals were willing to delegate. For task functions which 33 per cent or more of dietitians were unwilling to delegate, it appears that those who do not feel this would be ideal also feel it is impractical. Dietitians who have performed a given function do not appear more or less willing to delegate it than those who have not performed that task. Thus, while a substantial number of dietitians were willing to delegate to the dietetic technician, there was also reservation as to the type of task functions, some of which the dietitians apparently feel should remain a function of the dietitian's role. This is especially true of the administrative dietitian.

Allied Health Personnel↗
PubMed1975

Functions of dietetic personnel in ambulatory care.

By observation in ten ambulatory care settings and a literature review, the author found that dietetic service is being delivered by a variety of personnel--trained lay aides, nurses, and physicians, as well as professional dietitians. Employers in such settings agree that nutrition is an important component of total health care but question whether it must necessarily be delivered by dietetic personnel. The dietitian, to survive, must justify on a cost-benefit basis the unique value of her competency to the outcome of patient care. Sixty-eight nutritional care functions, appropriate for dietitians and/or dietetic technicians working in ambulatory care organizations, are identified and listed. In contrast to hospital-based, in-patient care, the author concludes that performance of these functions requires greater interest in helping others and greater flexibility, and she sees such service as the wave of the future.

Allied Health Personnel↗
PubMed1976

Collaborative study of the determination of sodium in dietetic foods by the sodium ion electrode method.

The dietetic food sample is diluted with total ionic strength adjusted buffer. The electrode potential of the sample is measured, known increments of sodium are added, and the electrode potential is measured after each addition. The mv readings obtained are plotted on Gran's paper and the concentration of sodium in the sample is found from the intercept of the extrapolated straight line. Seven processed dietetic vegetables and 2 spiked samples were sent to 7 collaborators. There was a 95.8% agreement between the results from the 7 collaborators and the Associate Referee for the unfortified samples. Recoveries of 98.5 and 95.1% were obtained on fortified samples, based on results from 5 collaborators. The statistical analysis indicates minimal bias and adequate precision for determination of sodium in dietetic food at the current regulatory requirements. The method has been adopted as official first action.

Diet, Sodium-Restricted↗
PubMed2026

The effect of dietetic counseling combined with digital tools intervention on hemodynamic markers in Greek adults: The GATEKEEPER Study.

BACKGROUND AND AIM: Hypertension is a leading cardiovascular risk factor with substantial global impact on morbidity, mortality, and healthcare costs. While lifestyle interventions remain central to management, mHealth technologies offer promising adjunctive support, though their clinical effectiveness remains uncertain. This study evaluated whether combining dietetic counseling with digital tools improves hemodynamic markers in adults aged ≥55 years with increased cardiometabolic risk. METHODS AND RESULTS: This 3-month RCT (NCT05031299) included 954 adults with at least one metabolic syndrome risk factor, allocated 1:1:1 to Standard Care (dietetic counseling), Platform (counseling plus web-based platform), or Platform + Devices (counseling plus platform plus wearables). Outcomes included anthropometrics, lifestyle characteristics, blood pressure, pulse pressure, and estimated pulse wave velocity, analyzed using linear mixed-effects models adjusted for age and sex. All groups improved over 3 months. Waist circumference decreased by -6.29, -4.92, and -4.69 cm across Standard Care, Platform, and Platform + Devices groups respectively, and systolic blood pressure declined by -4.84 to -7.15 mmHg across groups. The Platform + Devices group showed greater increases in physical activity (94.62 MET-min/week; 95% CI 66.49 to 122.76) and greater reductions in pulse pressure (-3.90 mmHg; -6.58 to -1.22) versus Standard Care. Weight loss was associated with lower odds of hypertension (OR 0.4; 95% CI 0.2-0.7), greater likelihood of hypertension reversal (OR 3.6; 1.2-10.3), and higher probability of achieving normal pulse pressure (OR 1.8; 1.1-3.1). CONCLUSIONS: Dietary lifestyle intervention improved cardiometabolic outcomes, with limited added benefit from digital tools. Weight loss was the primary driver of hemodynamic improvement.

Aged↗
PubMed1975

The dietetic paraprofessional and the external degree. Report on work in progress.

The "University without Walls", i.e., the external degree earned by work off-campus, is a relatively new but increasingly important development in higher education. At Pennsylvania State University, such a program leading to an associate degree is being developed for the dietetic technician. Through correspondence study for credit and other avenues, dietetic paraprofessionals can prepare themselves for upgrading to supervisory roles calling for academic preparation. The need is particularly apparent in view of recently issued requirements that supervisory foodservice personnel in extended care facilities have 90 clock hours of instruction. The projected curriculum will permit the earning of credits by correspondence; through courses taught by multi-media; by transferring courses from other institutions; or by examination. Elements of the curriculum planning are detailed.

Allied Health Personnel↗
PubMed1975

Developing helping relationships in dietetic counseling.

Counseling involves (a) the development of rapport between conselor and conselee and (b) the use by the counselor of strategies to create behavior change in the counselee. Dietetic educational programs have apparently focused on the latter, action-oriented procedures, with little attention being given to training in the development of helping relationships. A training program, designed to build such skills in human resource workers, is described. Listed are six steps considered essential, all of which involve an understanding of self by the counselor, some knowledge of the helping skills, and experience in practicing them. Steps in skill training are also enumerated. The program merits inclusion in dietetic education programs.

Behavior Therapy↗
PubMed1976

Development of a rating scale to measure learning in clinical dietetics. I. Theoretical considerations and method of construction.

The trend to introduce earlier clinical experience in dietetic education requires that attention be directed toward evaluation of learning of such clinical skills as communication and interpersonal relations. Some of the theoretical factors associated with clinical evaluation are discussed, and a method is described for developing a rating scale to measure learning in an intoductory clinical course in dietetics. The method involved: (a) analysis of course objectives to determine the general areas of learning which were appropriate and valid to measure in the clinical environment; (b) specification of observable and one-dimensional behaviors seen as componets of the overall objectives; and (c) concise definition of the rating continuum. Specific attention was directed toward constructing an instrument which could be used to counsel students as well as provide information for determining grades. Preliminary trials indicated the instrument to be practical, reliable, objective, and valid to measure clinical learning.

Communication↗
PubMed1978

Professional dietetic education in the U.S. Historical notes.

Since its founding in 1917, The American Dietetic Association has been concerned with the development and improvement of educational programs for the professional dietitian. This article traces the evolution of professional dietetic educational programs from its beginning in the early cooking schools in the nineteenth century through the development of educational standards, the requirement for training beyond the bachelor's degree, and the establishment of academic requirements. The continued importance of educating the professional dietitian is evidenced by the inclusion of academic requirements as a prerequisite to membership in the Association.

Curriculum↗
PubMed1979

Auditing dietetic services: first of a series.

Dietetic audits may be used to assess quality of care or to evaluate the efficiency of a food service. Problems can be clearly identified through an audit, and solutions can be found to improve service and nutritional care. An audit also provides a basis for dietitian accountability. In this first of a series of four articles on dietetic audits, the authors describe the basic auditing process.

Dietary Services↗