Nutrition & Dietetics最新文献

{"title":"Artificial intelligence literacy, self-efficacy and acceptance among nutrition and dietetics students, practitioners and academics: A cross-sectional structural equation modelling study.","authors":"Ayşe Nur Songür Bozdağ, Firdevs Bengü Büyükdereci, Hatice Nur Artan","doi":"10.1111/1747-0080.70094","DOIUrl":"https://doi.org/10.1111/1747-0080.70094","url":null,"abstract":"<p><strong>Aim: </strong>To examine how artificial intelligence literacy, self-efficacy and perceptions and attitudes relate to artificial intelligence acceptance among nutrition and dietetics students, practising dietitians and academics in Türkiye.</p><p><strong>Methods: </strong>A cross-sectional online survey was administered to 317 participants (98 undergraduate students, 139 dietitians, 80 academics) between February and August 2025 using validated scales. The model was tested with partial least squares structural equation modelling (5,000 bootstrap subsamples), specific indirect effects for mediation, and measurement invariance with permutation-based multi-group analysis.</p><p><strong>Results: </strong>The model explained 56.4% of the variance in artificial intelligence acceptance. Positive perceptions and attitudes showed the strongest association with acceptance (β = 0.577, 95% confidence interval 0.399 to 0.725), whereas negative perceptions were unrelated to it (β = -0.026, p = 0.509). Artificial intelligence literacy was strongly linked to self-efficacy (β = 0.580) and related to acceptance largely indirectly (68.7% of its total effect), mainly through positive perceptions and self-efficacy. Self-efficacy was also associated with higher acceptance (β = 0.191) and weaker negative perceptions (β = -0.328). No structural path differed across the three groups after correction for multiple testing.</p><p><strong>Conclusions: </strong>Acceptance was associated less with negative perceptions than with artificial intelligence literacy, which related to acceptance through favourable perceptions and self-efficacy. Training combining hands-on artificial intelligence literacy with critical appraisal of artificial intelligence outputs may support informed adoption across career stages.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":3.4,"publicationDate":"2026-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149224578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of individual and group-based dietitian-delivered education interventions on outcomes for people with chronic kidney disease stages 3a-5: A systematic review and meta-analysis.","authors":"Beth Lucan, Kym Wittholz, Sophie Howes, Casey L Peiris","doi":"10.1111/1747-0080.70091","DOIUrl":"https://doi.org/10.1111/1747-0080.70091","url":null,"abstract":"<p><strong>Aims: </strong>This review aimed to determine the effectiveness of dietitian-delivered nutrition education for people with chronic kidney disease stages 3a-5.</p><p><strong>Methods: </strong>Four databases were searched up to July 2025. Randomised controlled trials evaluating the effect of dietitian-delivered nutrition education compared to standard care on outcomes [primary: estimated glomerular filtration rate; secondary: blood pressure, body mass index, quality of life, dietary adherence and acceptability] for people with chronic kidney disease stages 3a-5 were included. Meta-analyses were performed by pooling post-intervention data using random-effects models and inverse variance methods to determine the pooled mean difference or standardised mean difference and 95% confidence intervals.</p><p><strong>Results: </strong>Eight trials (n = 1204 participants) were included. There was low certainty evidence from five trials (n = 462 participants) that dietitian-delivered nutrition education may result in little to no difference in estimated glomerular filtration rate and body mass index, but large improvements in quality of life compared to usual care (standardised mean differences 0.99, 95% CI -0.31 to 2.29). There was high certainty evidence from 4 trials (n = 398) that dietitian-delivered education reduced diastolic blood pressure by 4.01 mmHg (95% CI -6.13 to -1.90) and systolic blood pressure by 6.23 mmHg (95% CI -9.24 to -3.23). Exploratory sub-group analyses suggest no differences in individual versus group interventions.</p><p><strong>Conclusion: </strong>Dietitian-delivered education interventions delivered individually or in groups reduced blood pressure and may improve quality of life but had no impact on estimated glomerular filtration rate or body mass index for people with chronic kidney disease stages 3a-5.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":3.4,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149224627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"\"They don't know what they don't know\": Exploring the education and professional development needs of the paediatric dietetic workforce.","authors":"Nicole Murray, Kristie Bell, Louise van Herwerden, Claire Palermo","doi":"10.1111/1747-0080.70098","DOIUrl":"https://doi.org/10.1111/1747-0080.70098","url":null,"abstract":"<p><strong>Aim: </strong>To explore the education and professional development needs of the Australian paediatric dietetic workforce including their transition to practice experiences and enablers of safe and effective paediatric care.</p><p><strong>Method: </strong>Qualitative interpretive study using interviews with dietitians working in paediatric practice across Australia. Data were analysed using framework analysis. An inductively developed analytical framework was used to code all transcripts, with additional codes inductively added as needed. Data were charted into a framework matrix, allowing comparison within and across participants. Findings were iteratively interpreted in relation to the research questions and existing literature.</p><p><strong>Results: </strong>Participants (n = 46) represented all Australian jurisdictions and diverse practice settings, with experience ranging from early career to highly experienced. Paediatric dietetic practice was described as shifting beyond tertiary paediatric hospital care into private practice and non-metropolitan settings. Participants reported limited preparedness for paediatric practice, with early career experiences characterised by fear and overwhelm. The post-graduate investment required to develop and maintain competence contributed to a desire for formal recognition of advanced skill. Key enablers included articulation of core paediatric dietetic competencies, strengthened pre-entry curriculum and placement exposure, and supportive workforce governance structures including supervision and ongoing professional development.</p><p><strong>Conclusion: </strong>As paediatric dietetic practice diversifies across contexts, current education and workforce governance structures are insufficient to support consistent graduate preparedness and safe transition to practice. Strengthening accreditation standards, competency standards, pre-entry education and workforce support and governance mechanisms are needed to ensure a sustainable, safe and effective paediatric dietetic workforce.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":3.4,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149136928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The environmental impact of two different hospital foodservice systems: A descriptive study.","authors":"Denise Cruickshank, Kate Morgan, Adrienne Young, Michelle Suter","doi":"10.1111/1747-0080.70096","DOIUrl":"https://doi.org/10.1111/1747-0080.70096","url":null,"abstract":"<p><strong>Aims: </strong>To quantify total waste produced, and energy and water used in two hospitals with different foodservice systems-a traditional central plating model and a meals on demand and choice at point of service hybrid model.</p><p><strong>Methods: </strong>An observational audit was conducted over a 7-day period in two hospital kitchens: Hospital A (central plating) and Hospital B (Meals on Demand and Choice at Point of Service). Data collected included food waste, cardboard/paper waste and general waste alongside electricity, gas and water consumption. Descriptive statistics were used to report meal waste (kg/meal), electricity (kW/meal), gas (kL/meal) and water (L/meal) use and carbon dioxide equivalents across the two hospitals.</p><p><strong>Results: </strong>Higher gas, electricity and water use, and total waste per meal, was observed in Hospital A compared to Hospital B (gas A: 32.67 × 10^-3 kL/meal, B: 5.15 × 10^-3 kL/meal, electricity A: 1.61 kWh/meal; B: 1.53 kWh/meal, water A: 8.51 L/meal; B: 1.16 L/meal; waste A: 0.52 kg/meal, B: 0.26 kg/meal).</p><p><strong>Conclusion: </strong>This study describes variation in environmental outputs across two hospital foodservice systems. Lower waste and resource use per meal was observed in Hospital B and this translated into lower carbon dioxide outputs. The findings provide insight into environmental performance differences that may inform future sustainability initiatives in hospital foodservices.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":3.4,"publicationDate":"2026-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149031151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Environmental sustainability of nutrition support in a hospital setting: An observational study of waste reduction and management.","authors":"Sharon Carey, Suzie Ferrie","doi":"10.1111/1747-0080.70092","DOIUrl":"https://doi.org/10.1111/1747-0080.70092","url":null,"abstract":"<p><strong>Aims: </strong>Healthcare systems contribute significantly to the global environmental footprint, and hospital food services have been identified as having a significant impact. However, existing sustainability studies auditing the food supply chain in the hospital setting have excluded nutrition support. This study aims to quantify the waste associated with oral, enteral, and parenteral nutrition support in a major tertiary-referral hospital and to identify ways to improve waste management.</p><p><strong>Methods: </strong>This observational audit investigated the types of waste and waste disposal methods associated with nutrition support, to quantify the amount of waste and the cost of waste disposal and associated emissions, and to identify barriers to improved waste management practices. A draft audit checklist was developed as a tool to assist hospitals in nutrition support waste management quality improvement. Calculations and descriptive statistics were used to identify total waste weights, disposal costs and carbon dioxide equivalent emissions for nutrition support products used on the audit day.</p><p><strong>Results: </strong>Nutrition support generated 45.89 kg of waste per day or median 0.19 kg per patient, approximately half of which was discarded formula. Other than the cardboard cartons, a negligible proportion of the waste was recycled; the cost of disposal was approximately $7400 per year. Improving waste management could save $900 per year and reduce total hospital emissions by 7 tonnes of carbon dioxide equivalents.</p><p><strong>Conclusion: </strong>Patients receiving nutrition support in hospital generate waste from packaging, containers and discarded formula and this is commonly sent to landfill. Improvements in waste management could benefit environmental sustainability and reduce costs in the healthcare system.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":3.4,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148881108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Change in diet quality and differences in characteristics in Australian adults who completed the Healthy Eating Quiz: A cohort study.","authors":"Sasha Fenton, Megan Whatnall, Hannah Edwards, Amelia Rae, Anna Jansson, Erin D Clarke, Clare E Collins","doi":"10.1111/1747-0080.70049","DOIUrl":"10.1111/1747-0080.70049","url":null,"abstract":"<p><strong>Aim: </strong>Investigate changes in diet quality scores in adults who repeated a brief online dietary assessment tool, the Healthy Eating Quiz, and whether changes in diet quality varied by sociodemographic variables, dietary characteristics, or motivations for completing the tool.</p><p><strong>Methods: </strong>This is a secondary analysis of longitudinal data collected July 2019-May 2022. Data from respondents aged 16-100 years who repeated the dietary assessment tool were analysed, including diet quality, measured using the validated Australian Recommended Food Score (range 0-73), sociodemographic and dietary characteristics (gender, age, socioeconomic status, vegetarian status, and meal sharing), and the main motivation for completing the tool. Paired t-tests assessed change in score between first and second tool completion (reported as mean (SD)). One-way ANOVA was used to test whether mean change in score differed by respondent sociodemographic, dietary, or motivation variables.</p><p><strong>Results: </strong>Across 5189 respondents (73.6% female, 42.0 (17.4) years), mean score improved by 2.28 points during a mean 231 (11) days (p <0.001). Non-vegetarians reported a significantly greater improvement in score than vegetarians (2.39 (6.78) versus 1.56 (6.97) points, p = 0.003). Similarly, those who ate main meals alone improved more (2.70 (7.05) points) compared to those who ate with one (2.15 (6.67) points) or ≥two others (2.14 (6.72) points, p = 0.035).</p><p><strong>Conclusion: </strong>Using the Healthy Eating Quiz, a diet quality assessment tool, on repeated occasions may contribute to improvements in diet quality in adults.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"526-536"},"PeriodicalIF":3.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13575711/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145251934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Healthcare professionals' perspectives regarding the foundations of a patient reported measure for adults receiving Home Enteral Tube Feeding-A Delphi study.","authors":"Andriana Korai, Sharon Carey, Margaret Allman-Farinelli","doi":"10.1111/1747-0080.70087","DOIUrl":"10.1111/1747-0080.70087","url":null,"abstract":"<p><strong>Aims: </strong>To seek input on the development of a tool for measuring treatment burden in Home Enteral Tube Feeding by healthcare professional consultation.</p><p><strong>Methods: </strong>A modified two-round online Delphi study recruited experts via an open call to professional organisations and snowball sampling. Experts were healthcare professionals involved in the provision, coordination, or management of care for adults receiving Home Enteral Tube Feeding. In Round 1, participants rated 14 topics grouped under three themes derived from prior qualitative research with Australian Home Enteral Tube Feeding patients and a literature review. Agreement was defined as the proportion of the top two ratings on a five-point Likert scale. Ratings and free-text comments were summarised and presented in Round 2, where topics and themes were re-rated and ranked for usefulness to clinical practice and service management.</p><p><strong>Results: </strong>Forty-five dietitians and nurses completed Round 1 and 32 self-nominated for Round 2, which was completed by 18 respondents. In Round 1, agreement for importance (n = 33-41, 75%-98%) and relevance (n = 28-40, 72%-95%) was high across all topics. In Round 2, agreement for usefulness to practice was 88%-100% (n = 14-18) and for management, 60%-100% (n = 3-5). When prioritised, the theme 'Essential Treatment Work' ranked highest (n = 9, 60%), with three of its six topics placed in the top tertile by at least half of respondents.</p><p><strong>Conclusion: </strong>Clinicians perceived measurement of the topics patients previously described as contributing to Home Enteral Tube Feeding burden as important for improving clinical care. Findings support use of these topics to develop a targeted, patient-reported measure that produces clinically meaningful data.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"459-469"},"PeriodicalIF":3.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13575730/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148674133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How do supermarkets shape the experience of vulnerable people in Australia's food system? A scoping review.","authors":"Casey E Webb, Jeremy Farr, Nathan Cook, Olivia R L Wright","doi":"10.1111/1747-0080.70085","DOIUrl":"10.1111/1747-0080.70085","url":null,"abstract":"<p><strong>Aims: </strong>The aim of this scoping review was to synthesise how supermarkets shape health behaviours and nutrition-related outcomes of vulnerable populations in Australia.</p><p><strong>Methods: </strong>Five databases were searched and studies were included if they discussed Australia's major supermarket chains, their relationship with vulnerable populations, and outcomes linked to nutrition behaviour or health. Findings were synthesised narratively and reported using the food systems approach interdisciplinary conceptual framework.</p><p><strong>Results: </strong>Twenty-eight studies met the inclusion criteria. Twenty-seven studies investigated food access, six studies examined health behaviours, and four studies focused on nutrition-related health outcomes. Socioeconomic disadvantage was the only vulnerability explored across all studies. Large supermarket chains provided greater access and availability to foods of higher nutritional quality at lower prices than other types of stores; however, areas of lower socio-economic status experienced poorer proximity to supermarkets. Supermarket food prices were less affordable for low-income households in all locations. Individuals living in lower socio-economic areas had a higher risk of greater body size.</p><p><strong>Conclusion: </strong>Supermarkets play a structural role in the health of socioeconomically vulnerable populations in Australia. Supermarkets are important for the provision of higher nutritional quality foods but can also have negative effects through the stocking and marketing of discretionary foods. Future research is required to understand the relationship between supermarkets and other populations experiencing disadvantage and/or vulnerability, such as those with physical disabilities, older adults, youth, and other cultural backgrounds. The extent of alternative food systems and community-based initiatives that provide food for these groups requires further investigation.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"490-514"},"PeriodicalIF":3.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13575723/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148352686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultra-processed food supply in hospitals: A cross-sectional analysis of Australian hospitals using cook fresh foodservices.","authors":"Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter","doi":"10.1111/1747-0080.70083","DOIUrl":"10.1111/1747-0080.70083","url":null,"abstract":"<p><strong>Aim: </strong>Ultra-processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health-promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra-processed foods utilised in a sample of Australian hospitals using cook fresh foodservice systems (i.e., most menu items are prepared/cooked just prior to service), and to determine types of ultra-processed foods available in each of the menu categories.</p><p><strong>Methods: </strong>Cross-sectional data on the foods and drinks available to inpatients in Australian hospitals were collected in October and November 2023. Trained hospital dietitians recorded the standard inpatient menu (Full ward diet), short-order menu items, and oral nutrition support products for paediatric and adult patients over seven consecutive days. Australian food composition databases were used to estimate the energy content of each item. The number of items and energy contribution of ultra-processed foods was estimated by meal (e.g., breakfast, lunch, dinner) and food category (e.g., cereals, spreads, dairy).</p><p><strong>Results: </strong>Six hospitals using predominantly or cook fresh only foodservice systems were included, offering 100-1200 meals per day. Ultra-processed foods contributed 51% of total energy provided, with the highest proportions observed at breakfast and afternoon tea. Bread, dessert, snack, spread/sauce, and drinks had over two-thirds of items classified as UPFs.</p><p><strong>Conclusions: </strong>Findings suggest a concerning large contribution of ultra-processed foods in Australian hospital cook fresh foodservice systems. These findings have implications for interventions aimed at promoting both public and planetary health in institutional settings.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"476-489"},"PeriodicalIF":3.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13575712/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148164006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A decade of renal dietetic staffing and malnutrition prevalence in dialysis patients: An observational study in a large dialysis population.","authors":"Anne Snelson, Jenny Wei, Stephanie Greco, Sajani Wijekoon, Marcus Connor, Susannah King, Raisa Shaikh, Lillian King","doi":"10.1111/1747-0080.70086","DOIUrl":"10.1111/1747-0080.70086","url":null,"abstract":"<p><strong>Aims: </strong>This study explores the maintenance of dietetic full time equivalent staffing alongside malnutrition rate in a metropolitan renal dialysis service in Victoria, Australia. Objectives were to: (1) describe changes in dietitian staff-to-patient ratios over time; (2) evaluate dietetic service delivery against best practice guidelines and (3) report malnutrition prevalence over a 10-year period.</p><p><strong>Methods: </strong>Data were collated from nine retrospective point prevalence audits conducted between 2009 and 2024 across satellite, home haemodialysis and peritoneal dialysis modalities. Nutritional status was primarily assessed using the Subjective Global Assessment, with the Mini Nutritional Assessment and Global Leadership Initiative on Malnutrition criteria introduced in 2024. Malnutrition prevalence was analysed across gender, age and dialysis vintage. Staffing levels were mapped against patient growth, with a target of 1 full time equivalent dietitian per 143 patients (1:143). A decade of renal dietetic staffing and malnutrition prevalence in dialysis patients: An observational study in a large dialysis population RESULTS: Between 2014 and 2024, dietitian staffing levels increased proportionally with patient numbers, maintaining dietitian staff-to-patient ratios between 1:126 and 1:157. Nutritional assessments completed in the home haemodialysis population rose from 25% to 96%. Malnutrition prevalence declined from 25% to 18% in the haemodialysis and from 22% to 11% in the home haemodialysis populations. These improvements were sustained over time. Malnutrition prevalence was higher in older adults, females and individuals on dialysis for less than 1 year.</p><p><strong>Conclusion: </strong>This audit observed that maintaining dietetics staffing in line with recommendations aligned with sustained reductions in malnutrition prevalence. These findings support the integral role of renal dietitians in multidisciplinary renal care.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"450-458"},"PeriodicalIF":3.4,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13575716/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148308922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}