Nutrition & Dietetics最新文献

{"title":"Research roadmap for ultra-processed foods in the context of the Australian food system.","authors":"Priscila Machado, Cherie Russell, Patricia Ribeiro de Melo, Phillip Baker, Mark Lawrence","doi":"10.1111/1747-0080.70018","DOIUrl":"https://doi.org/10.1111/1747-0080.70018","url":null,"abstract":"<p><strong>Aims: </strong>To identify research priorities for ultra-processed foods in the context of the Australian food system.</p><p><strong>Methods: </strong>Australian experts from academia, government and non-governmental organisations were invited to participate in an online survey in February-March 2024. Participants were asked about research priorities to advance the science, policy and practice and political commitment for ultra-processed foods in the context of the Australian food system. Responses posed by participants were categorised using the High Level Panel of Experts on food systems conceptual framework.</p><p><strong>Results: </strong>A total of 27 participants contributed to the survey, most of whom worked in academia and had over 10 years' experience in the field. Research priorities to advance ultra-processed food science included evaluating systemic drivers, externalities and alternative systems; and developing tools to measure and monitor ultra-processed food systems and their impacts. Research priorities for policy and practice included ways to develop, implement and monitor synergistic actions to control ultra-processed food impacts, including in novel regulatory mechanisms and monitoring systems; translating ultra-processed foods evidence into dietary guidance; and quantifying healthcare system impacts. Research priorities to advance political commitment on ultra-processed foods included understanding how governance structures enable and sustain ultra-processed food dominance; mapping related lobbying and political donations; and countering industry rhetoric and misinformation.</p><p><strong>Conclusions: </strong>A survey of Australian experts supported the development of a research roadmap for the concept of ultra-processed foods in the context of the Australian food system. This roadmap serves as a foundation for advancing future ultra-processed foods research, policy and practice in Australia.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102319","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":"Nutritional risk score predicts the length of stay in patients undergoing coronary angiography.","authors":"Joanna Popiolek-Kalisz, Matthew Hollings, Piotr Blaszczak","doi":"10.1111/1747-0080.70019","DOIUrl":"https://doi.org/10.1111/1747-0080.70019","url":null,"abstract":"<p><strong>Aim: </strong>Nutritional status is a factor that impacts the clinical outcomes of various medical conditions, including cardiovascular disease and surgical procedures; however, little is known about its role in percutaneous procedures. This study aimed to assess the association between nutritional status and risk in patients undergoing coronary angiography and in-hospital mortality and length of stay to improve risk stratification and peri-procedural care.</p><p><strong>Methods: </strong>Patients who underwent coronary angiography between January 2022 and August 2023. Nutritional status was assessed with body mass index, and nutritional risk was assessed with the Nutritional Risk Screening 2002 score. Multivariate regression models assessed independent predictors of in-hospital mortality, adjusting for age, sex, coronary event, Canadian Cardiovascular Society class, and cardiac arrest at admission. Subgroup analyses were performed based on coronary event type to evaluate whether the associations differed across clinical presentations.</p><p><strong>Results: </strong>Patients who underwent angiography (n = 1343) were aged 69.2 ± 11.1 years, 51% male, and 49% had acute coronary syndrome. The mean length of stay at the hospital was 4.5 ± 4.8 days; 38% of patients stayed ≥5 days. The in-hospital mortality rate was 1.3%. Regression analyses revealed that the Nutritional Risk Screening 2002 score independently predicted the length of stay (β = 0.63, p = 0.002), and this relationship was strongest in the non-ST segment elevation myocardial infarction subgroup (β = 1.26, p = 0.02). Body mass index did not predict the length of stay. There was no significant relationship between in-hospital mortality and body mass index or the Nutritional Risk Screening 2002 score.</p><p><strong>Conclusion: </strong>Nutritional risk significantly predicts the length of stay after coronary angiography, independent of age, sex, and coronary event type. Clinicians should consider routine nutritional risk assessment preceding coronary angiography to help individualise post-procedure, in-hospital care.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102316","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":"Occurrence and predictors of food insecurity in a sample of pregnant women recruited from an Australian hospital.","authors":"Fiona H McKay, Julia Zinga, Paige van der Pligt","doi":"10.1111/1747-0080.70021","DOIUrl":"https://doi.org/10.1111/1747-0080.70021","url":null,"abstract":"<p><strong>Aims: </strong>The aim of this study is to explore the occurrence of food insecurity among pregnant women in Australia.</p><p><strong>Methods: </strong>This cross-sectional, self-reported study included two measures of food insecurity (the US Department of Agriculture Household Food Security Survey Module and single item measure), use of emergency and community food assistance, health conditions, eating habits during pregnancy, and professional nutritional advice and health seeking behaviours. Participants were recruited using (1) an advertisement posted on social media and (2) flyers with a QR code linked to the online survey, made available for women to take from clinic rooms at a hospital in Melbourne, Victoria. Data were analysed using basic statistics, spearman's rho correlation coefficients, and linear regression to identify factors that may be associated with food insecurity among pregnant women in Australia; the study was open between May 2021 and March 2022.</p><p><strong>Results: </strong>Three hundred and three valid responses were received from pregnant women in Australia. Food insecurity was determined to be 14.5% (US Department of Agriculture Household Food Security Survey Module) and 6.3% (single item used). Food insecurity was significantly associated with income, education level and age.</p><p><strong>Conclusions: </strong>Results indicate a high prevalence of food insecurity among pregnant women. Routine screening and referral of food insecure pregnant women should be considered in antenatal care settings.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102317","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":"'Our training didn't prepare us for private practice': A multi-method study of dietetics graduates' preparedness for private practice employment.","authors":"Merran Blair, Charlotte E Rees, Simone Gibson, Lana J Mitchell, Ella Ottrey, Lynn V Monrouxe, Claire Palermo","doi":"10.1111/1747-0080.70020","DOIUrl":"https://doi.org/10.1111/1747-0080.70020","url":null,"abstract":"<p><strong>Aim: </strong>This multi-method study explored dietetics graduates' preparedness for the landscape of private practice employment.</p><p><strong>Methods: </strong>Qualitative, in-depth interview and audio-diary data were collected longitudinally in 2019 regarding dietetics graduates' experiences of private practice employability. Framework analysis of qualitative data prompted a quantitative survey of university representatives in 2021-2022 on the use of private practice placements. Survey data were analysed descriptively. Qualitative themes were reviewed alongside quantitative findings and were interpreted in the context of the sociocultural theory, landscapes of practice.</p><p><strong>Results: </strong>Qualitative data from nine dietetics graduates (total 12 hours of audio data) indicated unpreparedness for this setting, with the following themes identified: 1) private practice skills were lacking; 2) making a living from private practice was challenging; and 3) support was needed. Quantitative data from 18 program directors of accredited universities (100% response) illustrated that private practice placement experiences varied from <10 to 40 days. Placements were most commonly elective (44%) and were not offered by four programs (22%). University program directors expressed concerns that private practice placements were challenging to organise and offered limited client contact hours.</p><p><strong>Conclusions: </strong>It is an educational priority to prepare graduates for available employment opportunities by providing learning experiences that traverse the dietetics landscape of practice. Co-designing placements with private practice business owners may support authentic experiences of appropriate durations, with ample opportunities for students to build skills to enhance preparedness for this growing employment setting.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102318","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":"Exploring behaviour change skill development during final placements: Practice educator and student perspectives.","authors":"Georgia Dallow, Lauren T Williams, Emily Williams, Roshan R Rigby","doi":"10.1111/1747-0080.70015","DOIUrl":"https://doi.org/10.1111/1747-0080.70015","url":null,"abstract":"<p><strong>Aims: </strong>The integration of behaviour change science into dietetics education is crucial for developing competent health practitioners. However, the ability of final placements to provide student dietitians with the opportunity to practice skills for supporting dietary behaviour change is not yet understood. This study aims to explore how placements shape the development of dietetics students' knowledge and skills in behaviour change through the novel approach of drawing on practice educator and student perspectives.</p><p><strong>Methods: </strong>Using a constructivist approach, qualitative data were collected through semi-structured interviews with practice educators and focus groups with graduating dietitians. Questions aimed to explore the practice educator role in developing student behaviour change skills and aspects of hospital placement that improved student confidence. Data were transcribed verbatim and analysed using inductive thematic analysis to identify key themes and sub-themes.</p><p><strong>Results: </strong>Eleven hospital-based practice educators and eight dietetics graduands participated. Three key themes were identified: (1) limited modelling of behaviour change within a hospital placement; (2) experiential learning needed to consolidate behaviour change skill development; and (3) the need to strengthen behaviour change science in dietetics. Throughout each theme, educators and students described challenges to skill development on placement, such as limited opportunities to practise behaviour change interventions, insufficient attention to behaviour change in feedback and assessment, and differing educator confidence in teaching these skills.</p><p><strong>Conclusions: </strong>This study suggests a need to strengthen opportunities for students to link theoretical and practical learning of behaviour change skills to work toward producing a workforce of confident behaviour change agents.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144023948","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":"Exploring and understanding perceptions and definitions of foodservice quality in residential aged care: A scoping review.","authors":"Jessica Zilujko, Karen Abbey, Sandra Capra","doi":"10.1111/1747-0080.70005","DOIUrl":"https://doi.org/10.1111/1747-0080.70005","url":null,"abstract":"<p><strong>Aim: </strong>Identify and describe research that explores interest-holder perceptions and definitions of foodservice quality in residential aged care.</p><p><strong>Methods: </strong>This review follows the Joanna Briggs Institute methodological framework for conducting scoping reviews and was reported using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews checklist. PubMed, Embase, CINAHL, and Scopus were used to search for peer-reviewed literature. Grey literature was searched through Google and six Australian government sources. No restrictions were applied to methodology, year, or geographical location published. Findings were synthesised into distinct interest-holder and foodservice component groups using meta-synthesis.</p><p><strong>Results: </strong>A total of 31 eligible texts, including peer-reviewed (n = 17) and grey literature (n = 14) were included in this review. Texts identifying perceptions (n = 23) were predominantly those of residents (n = 11) while definitions of quality (n = 13) were all described by researchers and experts. Despite some agreement that foodservice quality is associated with how acceptable food or meals are to residents, there is a lack of consensus on what defines quality, with none of the literature addressing quality across the whole foodservice system.</p><p><strong>Conclusion: </strong>Published research and reports that examine the perspectives of interest-holders in residential aged care provided no consensus on definitions or clear sets of indicators defining foodservice quality. Further research is required to understand the perceptions of foodservice quality in order to guide the development and implementation of specific measures to support assessment and evaluation.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143796071","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":"Dietary and physical activity habits of adults with inflammatory bowel disease in Aotearoa, New Zealand: A cross-sectional study.","authors":"Jia Min Yap, Catherine L Wall, Kim Meredith-Jones, Ella Iosua, Hamish Osborne, Michael Schultz","doi":"10.1111/1747-0080.70011","DOIUrl":"https://doi.org/10.1111/1747-0080.70011","url":null,"abstract":"<p><strong>Aims: </strong>To describe (1) dietary intake, food avoidance and adequacy, and (2) physical activity levels and barriers among New Zealand adults with inflammatory bowel disease.</p><p><strong>Methods: </strong>A cross-sectional online survey comprising four questionnaires collecting data on demographics, disease activity index, dietary intake and physical activity levels was distributed. Exclusion criteria applied to those who were pregnant/lactating, with a stoma or pouch, or on enteral/parenteral nutrition. Descriptive analyses were performed, and dietary intakes were compared to established references. T-tests, equality-of-medians tests and two-sample proportion tests investigated differences between disease types.</p><p><strong>Results: </strong>Two hundred and thirteen adults with mostly quiescent or mildly active inflammatory bowel disease (53% Crohn's disease) completed at least one questionnaire. Participants were predominantly female (70%), New Zealand European (89%) with a median age of 37 years. Discretionary food intake was high, while fruit and vegetable consumption was generally suboptimal. Food avoidances were reported by 69% of participants, primarily dairy and vegetables. A higher proportion of participants with ulcerative colitis or inflammatory bowel disease-unspecified avoided gluten and unprocessed red meat. Inadequate intakes of calcium (69%), selenium (40%) and magnesium (26%) were common. Most participants limited vigorous physical activity, but 67% met the physical activity guidelines. Barriers to physical activity were reported by 63% of participants, where fatigue (54%) and abdominal cramps (26%) were common barriers.</p><p><strong>Conclusion: </strong>Our findings demonstrate that New Zealand adults with inflammatory bowel disease had inadequate dietary intake and faced several barriers to physical activity, even when in remission.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143796057","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":"Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.","authors":"Nathan Cook, Joanna Habel, Sally McCray, Jennifer Utter, Kaitlin Brennan","doi":"10.1111/1747-0080.70013","DOIUrl":"https://doi.org/10.1111/1747-0080.70013","url":null,"abstract":"<p><strong>Aim: </strong>To quantify, describe, and compare production waste and food packaging waste in two healthcare centres with different foodservice models.</p><p><strong>Methods: </strong>In this observational study, all food wasted during production and all food packaging was measured by weight and cost over a 7-day period for two hospitals: Hospital A (800 beds, cook-on demand fresh, a la carte menu room service model) and Hospital B (60 beds, traditional cook chill retherm model with weekly cyclical menu and set meal times). Comparisons between sites were made per patient overnight bed day, as an indicator of hospital activity. The average daily waste was calculated, and costed by multiplying cost (AU$) food item/ kilogram by measured weight; to derive the cost of food waste per kilogram. Food waste by weight and cost per overnight bed day was used as a measure to compare the hospitals.</p><p><strong>Results: </strong>Over 7 days, Hospital A wasted 916.4 kg (AU$6937.22) and Hospital B wasted 69.7 kg (AU$417.10) of food. Most food wasted at both hospitals was edible (78.6% Hospital A and 93.5% Hospital B) and trayline contributed more food waste than bulk production. At both hospitals, plant-based foods comprised the greatest proportion of edible food waste by weight, but not by cost. When accounting for hospital activity, food waste was lower at Hospital A than at Hospital B (0.15 kg of food per overnight bed day and 0.30 kg, respectively). Hospital A generated 199.5 kg (0.03 kg per overnight bed day) of packaging waste compared to 32.2 kg (0.14 kg per overnight bed day) at Hospital B.</p><p><strong>Conclusion: </strong>Findings suggest that food waste is costly, that food waste differs between hospitals with different foodservice models, and that overnight bed days is a useful metric for making comparisons. A cook-fresh, on-demand room service foodservice model resulted in less food and packaging waste.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143772857","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":"Micronutrient intakes in a young antenatal population-10-year Retrospective survey at a Sydney hospital clinic.","authors":"Suzie Ferrie, Merryl Ireland","doi":"10.1111/1747-0080.12915","DOIUrl":"10.1111/1747-0080.12915","url":null,"abstract":"<p><strong>Aim: </strong>Nutritional requirements are increased in young people to support growth, and this is particularly critical when pregnancy occurs within young age groups. The aim was to describe nutritional intakes (with particular emphasis on iron and calcium) and selected pregnancy outcomes, in a young antenatal population aged 14-24 years.</p><p><strong>Method: </strong>A retrospective audit was conducted using 404 records from a young parents' antenatal clinic which included prepregnancy body mass index (BMI), pregnancy weight gain, baby birth weight, nutritional biochemistry, and dietitian assessment of iron and calcium intakes and supplement use. Age groups were compared (adolescents aged 14-18 years versus older 19-24 years clients), and regression analysis was used to explore potential predictors of birth outcomes.</p><p><strong>Results: </strong>There was no difference in prepregnancy body mass index for age, pregnancy weight gain, baby birth weight or outcomes, between the age groups. Based on food group serves, intakes were inadequate for iron in 82% of clients and for calcium in 72%. Iron status declined in both groups during the pregnancy, while adolescents had less adequate calcium intake (p = 0.0001). Supplement use was more common in clients with poor iron (p = 0.015) or vitamin D status (p < 0.0001).</p><p><strong>Conclusion: </strong>Iron and calcium intakes were inadequate in this nutritionally vulnerable population. Further research would be beneficial to identify effective interventions to improve nutrition in this cohort.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"186-194"},"PeriodicalIF":2.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142648216","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":"Translating digital health services for nutrition care management of chronic conditions in outpatient settings: A multi-stakeholder e-Delphi study.","authors":"Amandine Barnett, Ingrid J Hickman, Katrina L Campbell, Jaimon T Kelly","doi":"10.1111/1747-0080.12927","DOIUrl":"10.1111/1747-0080.12927","url":null,"abstract":"<p><strong>Aim: </strong>To identify and achieve expert consensus on the most important and feasible strategies to implement digital health services for nutrition care management of chronic conditions in outpatient settings.</p><p><strong>Methods: </strong>Determinants and strategies for implementing digital health services for nutrition care management were identified in line with the literature and the Consolidated Framework for Implementation Research. These were presented to team leaders and senior clinicians, as well as dietetic and allied health directors in a two-round e-Delphi process. Consensus was reached when strategies were rated very important/feasible by at least 75% of respondents, calculated by the median, interquartile range and frequency. Following the two survey rounds, a final prioritisation survey was distributed to participants, where participants were asked to prioritise their top strategy for each determinant, which was analysed by frequency calculations.</p><p><strong>Results: </strong>Twenty participants participated in round one of the survey and 18 completed the final prioritisation round. Following the two rounds, 3 strategies did not meet consensus for importance and 7 strategies did not meet consensus for feasibility out of 25 strategies presented. Nine strategies were prioritised following the survey rounds. Key concepts of the strategies that met consensus and were prioritised related to (i) adhering to quality of care with effective evaluation processes; (ii) providing options for digital health upskilling and support; and (iii) individualising patient care.</p><p><strong>Conclusion: </strong>Team leaders and senior clinicians as well as dietetic and allied health directors have indicated that there are many important digital health strategies yet not all are feasible to implement within current resourcing and systems.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"231-243"},"PeriodicalIF":2.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11973619/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143441581","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}