Nutrition & Dietetics最新文献

{"title":"Assessment practices for dietetic students: An updated systematic review (2017-2024).","authors":"Janica Jamieson, Claire Palermo, Margaret Hay, Simone Gibson","doi":"10.1111/1747-0080.70001","DOIUrl":"https://doi.org/10.1111/1747-0080.70001","url":null,"abstract":"<p><strong>Aim: </strong>Evaluate assessment practices and outcomes for dietetic students and compare findings with those from a previous systematic review.</p><p><strong>Methods: </strong>A systematic review was conducted whereby four databases (MEDLINE, Embase, Cumulative Index in Nursing and Allied Health Literature, and Education Resources Information Centre) were searched on 11 October 2023 with terms related to dietetics, students, and assessment. The search was repeated on 8 January 2025 to identify new publications. Eligibility criteria were primary research published after 1 June 2017 reporting at least one assessment method for dietetic students with an assessment-related outcome. Assessment practices and outcomes were evaluated using Miller's Pyramid, the New World Kirkpatrick's Hierarchy, and the principles of programmatic assessment.</p><p><strong>Results: </strong>From 5701 search results, 22 were identified, revealing new assessment practices, including entrustable professional activities, e-portfolios, and programmatic assessment, localised to Australia and Singapore. Compared to publications prior to 2017, a greater proportion conceptualised assessment as part of a system (46% compared to 28%) with a sustained higher prevalence of does and shows levels of Miller's Pyramid. Evaluation continued to focus on reaction, learning, and behaviour.</p><p><strong>Conclusions: </strong>Findings indicate a transition towards programmatic approaches to systems of assessment within dietetics, though this shift was not observed globally. Such a shift is crucial for ensuring the profession's agility in responding to modern disruptors and maintaining the delivery of high-quality education.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143567816","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":"Choice on the menu in residential aged care: An underrated tool for maintaining resident autonomy.","authors":"Mikaela Wheeler, Karen L Abbey, Sandra M Capra","doi":"10.1111/1747-0080.70002","DOIUrl":"https://doi.org/10.1111/1747-0080.70002","url":null,"abstract":"<p><strong>Aims: </strong>This qualitative study aimed to explore residents' experiences of autonomy in relation to their meals pre and post-intervention, which implemented a restaurant-style dining service and increased the number of meal choices available in one residential aged care home.</p><p><strong>Methods: </strong>Participants completed semi-structured interviews pre- and post-intervention. Interviews were transcribed and analysed using reflexive thematic analysis. Adopting an interpretivist approach, the researchers prioritised participants' subjective experiences and engaged collaboratively in reflexive practices to examine their positionality while developing themes.</p><p><strong>Results: </strong>Twenty participants completed pre-interviews and eighteen completed post-interviews. Themes developed from pre-intervention interviews included 'Autonomy in residential aged care homes: Ideal versus reality', 'Values and expectations of residential aged care' and 'Disempowerment within residential aged care systems'. Themes from post intervention interviews included 'Reclaiming Autonomy' 'System design to support autonomy and Autonomy beyond meal choice'.</p><p><strong>Conclusion: </strong>Residents in residential aged care encounter institutional factors that undermine their sense of autonomy. However, foodservice systems have the potential to enhance choice and autonomy and positively impact residents.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143493137","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":"Feasibility of a targeted nutrition-risk screening tool in Australian mental health services: The NutriMental screener.","authors":"Scott B Teasdale, Oliver Ardill-Young, Patricia Crawford, Patrick Gould, Erikka Hennessy, Bronwyn Inall, Sarah King, Rebecca Lancaster, Olivia Millett, Abbey Pearson, Julia Roen, Alyssa Strong, Mark Surdut, Tracy Burrows, Jackie Curtis, Philip B Ward, Annabel Sandra Mueller-Stierlin","doi":"10.1111/1747-0080.70000","DOIUrl":"https://doi.org/10.1111/1747-0080.70000","url":null,"abstract":"<p><strong>Aims: </strong>This study aimed to test the feasibility and acceptability of mental health clinicians using a multifaceted nutrition-risk screening tool in Australian mental health settings.</p><p><strong>Methods: </strong>A mixed-methods cross-sectional design was used. Mental health clinicians implemented the multifaceted NutriMental screener at seven sites across Australia and provided feedback via a standardised form. Primary outcomes were the feasibility, acceptability and appropriateness domains of the feedback questionnaire. Additional outcomes included association/agreement between the consumer's desire for dietetic support, clinicians' impression of need for dietetic support, and total nutrition risks reported. Directed content analysis was employed to analyse open-ended sections of the clinician feedback questionnaire.</p><p><strong>Results: </strong>Fifty-four clinicians participated, completing the NutriMental screener with a total of 256 mental health consumers. Mean total nutrition risks reported were 6.4 ± 1.8 (out of nine). Mean implementation outcomes (out of five) were 3.1 ± 0.8 for acceptability, 3.7 ± 0.5 for appropriateness, and 4.3 ± 1.7 for feasibility. There was moderate agreement between consumer's desire for dietetic support and clinicians' impression of need for dietetic support κ = 0.32 (95% CI: 0.21-0.43), p < 0.001, and positive correlations between the number of nutrition risks reported and consumer's desire for dietetic support (r = 0.29, p < 0.001) and clinicians' impression of need for dietetic support (r = 0.29, p < 0.001). Six themes and 17 subthemes related to barriers and facilitators to the screener's implementation were identified.</p><p><strong>Conclusion: </strong>The multifaceted risk screening tool appears to be feasible, acceptable and appropriate for use within Australian mental health services. Refinements of the NutriMental screener based on clinician feedback may further improve its implementation.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143458744","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":"Investigating the nutritional quality of charitable ready meals for people experiencing food insecurity-An Australian case study.","authors":"Kristy K Law, Kathy Trieu, Emma James, Crickette Derjeu, Belinda Zheng, Maoyi Tian, Tengyi Wang, Jason H Y Wu","doi":"10.1111/1747-0080.12920","DOIUrl":"https://doi.org/10.1111/1747-0080.12920","url":null,"abstract":"<p><strong>Aim: </strong>To analyse the nutritional quality of ready meals produced by a food relief charity in Melbourne, Victoria, to identify areas of nutritional strength and opportunities for improvement.</p><p><strong>Methods: </strong>Data for this cross-sectional study were collected over 30 consecutive cooking days in January-February, May-June, and October-November 2023. Chefs used pre-specified, standardised forms to collect data such as raw ingredients and cooked weights. Data collected were entered into FoodWorks 10 for analysis. Average nutrient content and number of food group serves per meal were reported. Six criteria were used to assess nutritional quality, for noncommunicable disease prevention: contains ≥1 serve (i.e., ≥75 g) non-starchy vegetables per meal, does not contain processed meats, used wholegrains, sodium <700 mg/meal, sugar <15 g/100 g, and unsaturated: saturated fat ratio ≥2:1.</p><p><strong>Results: </strong>Ninety meal batches were collected and analysed per single meal serving. All meals contained ≥1 serve of non-starchy vegetables and <15 g of sugar/100 g. Two out of 90 meals contained processed meats (i.e., sausages), and only one meal used wholegrains. Half of all meals met the <700 mg sodium/meal criteria, with the meals containing a mean (SD) 794 mg (378.5) of sodium. Most meals (62%) did not meet the ≥2:1 unsaturated: saturated fat ratio.</p><p><strong>Conclusions: </strong>Meals contained adequate non-starchy vegetable content, were low in sugar, and had minimal use of processed meats. Improvements could be made to their wholegrain, sodium, and fat content. Improving the nutritional quality of charitable meals could significantly improve recipients' health, without detracting from the call for policy action on food insecurity.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143123262","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":"Public health interventions targeted at discretionary food portion control: A qualitative study from consumers' perspectives.","authors":"Qingzhou Liu, Leanne Wang, Margaret Allman-Farinelli, Anna Rangan","doi":"10.1111/1747-0080.12925","DOIUrl":"https://doi.org/10.1111/1747-0080.12925","url":null,"abstract":"<p><strong>Aim: </strong>This qualitative study aimed to gain insights from Australian consumers to inform the development of potential interventions to facilitate better portion control of discretionary foods.</p><p><strong>Methods: </strong>Four focus group sessions were conducted online with Australian adults (aged 18-65). A semi-structured question guide with proposed interventions in selected settings (cafes and supermarkets) was developed to moderate the discussion. Collected data were analysed using a combined approach; deductive thematic analysis was conducted using a predeveloped codebook, followed by inductive thematic analysis which was used to capture additional patterns raised from the data.</p><p><strong>Results: </strong>A total of 35 participants completed the study (mean age 38, 19 females). Three major themes were identified; (1) portion control challenges posed by the food environment, (2) support for portion size interventions conditional upon consistent unit pricing, and (3) the trade-off between smaller sizes, cost, and packaging waste. The current food environment was identified as promoting overconsumption, with larger serving sizes reported to be more ubiquitous and better value for money than smaller sizes. Participants mostly supported interventions that improve portion control of discretionary foods by providing a wider range of serving size options that meet their personal preferences, with proportional pricing whilst simultaneously reducing default serving sizes. However, the increase in packaging waste as a result of the greater availability of smaller packages was noted as a concern.</p><p><strong>Conclusions: </strong>Future research should focus on gathering more representative data from various population subgroups to inform public health recommendations aimed at improving discretionary food portion control.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143080747","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":"Global parent perspectives on school food service internationally: A mixed papers narrative review.","authors":"Alexandra C Manson, Rebecca K Golley, Brittany J Johnson","doi":"10.1111/1747-0080.12926","DOIUrl":"https://doi.org/10.1111/1747-0080.12926","url":null,"abstract":"<p><strong>Aims: </strong>The views of parents/caregivers about food programs in schools internationally is not well understood. This review aimed to synthesise what parents/caregivers identify as the key features of school food programs and their perspectives of these programs globally.</p><p><strong>Methods: </strong>A mixed papers review was undertaken with a systematic search (January 2024) and screening of three databases (Scopus, Web of Science, PubMed). Eligible studies captured parent/caregiver perspectives across all school food models. Study findings were extracted using Bayesian methods to translate quantitative findings into qualitative data. Data was deductively categorised to identify features of school food models, and separately themed to identify parent perspectives.</p><p><strong>Results: </strong>Twenty-six eligible studies were identified from 11 countries. Fifteen features were identified, including cost, time, effort and convenience, child preferences, nutrition, policy and messaging, eating environment and food education. Parent perspective themes were: child is the priority, lunchbox procurement, preparation and provision is challenging, school-provided meals have strengths and limitations, and parents acknowledge they are central to feeding. An overarching theme was that compromises must be made to meet the needs of family members, when parents make decisions on school food.</p><p><strong>Conclusions: </strong>This review found that globally parents perceive benefits and challenges to school food programs, regardless of provision model, with a range of features that influence parent acceptability. Considering parent/caregiver perspectives when developing or changing school food provision models is likely to increase caregiver acceptability, supporting children to engage with health promotion efforts.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143123150","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":"Navigating challenges and adherence in time-restricted eating: A qualitative study.","authors":"Hilmi S Rathomi, Nahal Mavaddat, Judith M Katzenellenbogen, Sandra C Thompson","doi":"10.1111/1747-0080.12922","DOIUrl":"https://doi.org/10.1111/1747-0080.12922","url":null,"abstract":"<p><strong>Aims: </strong>Adherence to any dietary approach is crucial for achieving long-term benefits. This qualitative study aims to explore the facilitators and barriers to adherence, and how individuals in community settings navigate time-restricted eating in their daily lives.</p><p><strong>Methods: </strong>Semi-structured, in-depth interviews were conducted with 21 participants who had practised time-restricted eating (confining the daily eating window to <10h a day; and excluding periodic fasting methods like the 5:2 approach or alternate day fasting) for periods ranging from 3 months to more than 5 years. A qualitative content analysis, underpinned by the Capability-Opportunity-Motivation-Behaviour Model, identified multiple facilitators, barriers, and strategies that evolved over the practice.</p><p><strong>Results: </strong>Key facilitators included the simplicity and versatility of time-restricted eating, maintaining a non-obsessive and non-dieting mindset, and having a supportive environment. Barriers included hunger and food cravings, an obsessive mindset during the initial stages, and conflicting schedules with social eating occasions, including holidays. Participants employed several coping strategies to successfully navigate adherence and reported confidence in maintaining time-restricted eating as a lifestyle that contributes to better health and weight management.</p><p><strong>Conclusion: </strong>Our findings suggest that successful implementation of time-restricted eating in community settings requires flexibility and viewing it as more than a short-term weight loss tool. Guidelines are needed to help individuals and practitioners implement better practices and promote healthier behaviours.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143080816","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 effectiveness of the Mediterranean Diet for primary and secondary prevention of cardiovascular disease: An umbrella review.","authors":"Laima W Hareer, Yan Ying Lau, Frances Mole, Dianne P Reidlinger, Hayley M O'Neill, Hannah L Mayr, Hannah Greenwood, Loai Albarqouni","doi":"10.1111/1747-0080.12891","DOIUrl":"10.1111/1747-0080.12891","url":null,"abstract":"<p><strong>Aims: </strong>This study aimed to review meta-analyses of randomised controlled trials that evaluated the effectiveness of the Mediterranean Diet for the primary and secondary prevention of cardiovascular disease.</p><p><strong>Methods: </strong>Five databases (Medline, Embase, Cochrane, CINAHL and ProQuest) were searched from inception to November 2022. Inclusion criteria were: (i) systematic review of randomised controlled studies with metanalysis; (ii) adults ≥18 years from the general population with (secondary prevention) and without (primary prevention) established cardiovascular disease; (iii) Mediterranean Diet compared with another dietary intervention or usual care. Review selection and quality assessment using AMSTAR-2 were completed in duplicate. GRADE was extracted from each review, and results were synthesised narratively.</p><p><strong>Results: </strong>Eighteen meta-analyses of 238 randomised controlled trials were included, with an 8% overlap of primary studies. Compared to usual care, the Mediterranean Diet was associated with reduced cardiovascular disease mortality (n = 4 reviews, GRADE low certainty; risk ratio range: 0.35 [95% confidence interval: 0.15-0.82] to 0.90 [95% confidence interval: 0.72-1.11]). Non-fatal myocardial infarctions were reduced (n = 4 reviews, risk ratio range: 0.47 [95% confidence interval: 0.28-0.79] to 0.60 [95% confidence interval: 0.44-0.82]) when compared with another active intervention. The methodological quality of most reviews (n = 16/18; 84%) was low or critically low and strength of evidence was generally weak.</p><p><strong>Conclusions: </strong>This review showed that the Mediterranean Diet can reduce fatal cardiovascular disease outcome risk by 10%-67% and non-fatal cardiovascular disease outcome risk by 21%-70%. This preventive effect was more significant in studies that included populations with established cardiovascular disease. Better quality reviews are needed.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"8-41"},"PeriodicalIF":2.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11795232/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141982881","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":"Quantifying the locality of the food supply in a large healthcare organisation.","authors":"Jennifer Utter, Frances Mole, Henrietta Johnston, Sally McCray","doi":"10.1111/1747-0080.12898","DOIUrl":"10.1111/1747-0080.12898","url":null,"abstract":"<p><strong>Aim: </strong>Shocks to the food system (such as extreme weather events, wars, and pandemics) are felt by institutional food systems. For hospitals, these shocks affect the quantity, quality, and variety of foods that can be offered to patients. One strategy to buffer the hospital food supply from external threats is to prioritise ingredients produced locally. Thus, the aim of the current research is to describe the country of origin of all foods purchased by a large, metropolitan healthcare organisation and to identify opportunities for improving the locality of the food supply.</p><p><strong>Methods: </strong>This study was of a cross-sectional, observational design. The country of origin for all foods procured over a 1-year period by a large, urban healthcare organisation was determined by proportion of food budget spend. State of origin was identified for fresh fruit, vegetables, and meat. The organisation was in Queensland, Australia and utilised a cook-fresh, room-service foodservice model. Descriptive analysis was used to to determine the number of items and the proportion of budget spend on all foods produced in Australia, and by food category. Similar descriptive statistics were generated to determine the proportion of the budget spend on fresh fruits, vegetables and meats produced in Queensland.</p><p><strong>Results: </strong>Over the 1-year period, 659 individual food items were purchased by the hospital foodservice, and 502 food items were included in the anlaysis. In total, 53% of the food budget was spent on Australian foods (100% Australian ingredients) and almost all fruit (73%) and vegetables (91%) were Australian grown. Procuring fresh fruit (28%), vegetables (35%), and meat (46%) from within the state was less common, and this may reflect the primary states of production across Australia, and seasonal variability of the food supply.</p><p><strong>Conclusions: </strong>Findings offer priority areas for improving the locality of the food supply. Future research to determine if procuring more foods locally has benefits to consistency of the food supply is warranted.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"97-103"},"PeriodicalIF":2.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11795222/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141982880","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 new approach to nutrition science is needed to address current food systems challenges.","authors":"Priscila Machado","doi":"10.1111/1747-0080.12923","DOIUrl":"https://doi.org/10.1111/1747-0080.12923","url":null,"abstract":"","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":"82 1","pages":"4-7"},"PeriodicalIF":2.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143190082","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}