Nutrition & Dietetics最新文献_第4页

Development, implementation, and evaluation of a state-wide gastrostomy training program: A proposed education model. 全州胃造口术培训计划的发展、实施和评估：一种拟议的教育模式。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2026-06-01 Epub Date: 2026-03-18 DOI: 10.1111/1747-0080.70074

Sharon Carey, Kimberley Bostock, Shannon Matthews, Courtney Still, Rachel Hardy, Kai Cheng, Anastasia Volovets, David Storey

{"title":"Development, implementation, and evaluation of a state-wide gastrostomy training program: A proposed education model.","authors":"Sharon Carey, Kimberley Bostock, Shannon Matthews, Courtney Still, Rachel Hardy, Kai Cheng, Anastasia Volovets, David Storey","doi":"10.1111/1747-0080.70074","DOIUrl":"10.1111/1747-0080.70074","url":null,"abstract":"Aim: Patients receiving home enteral tube feeding have a high risk of complications and readmission to hospital. Enteral nutrition training for health professionals is essential but often not included in basic training curricula. This paper aims to (i) outline the development of a state-wide gastrostomy training program and (ii) undertake a 7-year evaluation of the program.Methods: A state-wide gastrostomy education and training program was developed and implemented using a spiral learning model, stakeholder engagement, review of the literature, and consumer involvement. Medico-legal consideration was given to credentialing, competencies, and extended scope of practice. Direct outcomes were evaluated using a RE-AIM framework.Results: In the 7 years since starting the program 819 clinicians have completed all online modules including the evaluation, and 178 and 42 clinicians have participated in workshop 1 (gastrostomy care and management) and workshop 2 (gastrostomy removal and replacement), respectively. Additionally, 85 extended care paramedic trainees have participated in the program. Average pre-post measures of knowledge and confidence improved 11% and 23%, respectively, across all aspects of the program.Conclusion: The development of a state-wide gastrostomy education and training program allowed health professionals to gain expertise in the specialty area of gastrostomy care to support consistent safe practice. Over the 7 years the program has been functional it has expanded to include regional and ambulance services. There have also been limitations and learnings along the way. The model used for this program may allow others insight into the developing future programs.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"345-354"},"PeriodicalIF":3.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147474321","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}

引用次数: 0

Development and validation of the Dietitians' Perceived Trust in Artificial Intelligence Scale: A multidimensional measure for professional practice. 开发和验证营养师对人工智能量表的感知信任：专业实践的多维测量。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2026-05-19 DOI: 10.1111/1747-0080.70081

Tuba Nur Yıldız Kopuz, Mehmet Haydaroğlu, Kübra Uçar Baş

{"title":"Development and validation of the Dietitians' Perceived Trust in Artificial Intelligence Scale: A multidimensional measure for professional practice.","authors":"Tuba Nur Yıldız Kopuz, Mehmet Haydaroğlu, Kübra Uçar Baş","doi":"10.1111/1747-0080.70081","DOIUrl":"https://doi.org/10.1111/1747-0080.70081","url":null,"abstract":"Aims: Trust plays a critical role in the decision-making and responsible use of artificial intelligence within professional contexts in health science. This study aimed to develop and validate a novel scale to assess dietitians' perceived trust in dialogue-based artificial intelligence systems within professional practice.Methods: A three-phase approach was employed to develop and validate the Dietitians' Perceived Trust in Artificial Intelligence for Professional Practice Scale. Phase I involved generating 53 items from a literature review, which were reduced to 33 items by 10 experts via the Davis technique. In Phase II, exploratory factor analysis was conducted on data from 92 participants, resulting in a 12-item, four-factor structure: Data Security, Professional Competence, Scientific Accuracy, and Usability. In Phase III, the psychometric properties were evaluated, and its relationship with the Artificial Intelligence Literacy Scale was examined in a sample of 190 dietitians.Results: Confirmatory factor analysis confirmed model fit with all standardised loadings ranging from 0.69 to 0.89. Internal consistency was high (Cronbach's alpha = 0.89), and reliability values ranged from 0.84 to 0.94 across the factors. Test-retest reliability was supported by intraclass correlation coefficients ranging from 0.66 to 0.86. A significant correlation was observed between the total scores of the Dietitians' Perceived Trust in Artificial Intelligence for Professional Practice Scale and the Artificial Intelligence Literacy Scale (rs = 0.256, p < 0.001).Conclusions: The Dietitians' Perceived Trust in Artificial Intelligence for Professional Practice Scale is a valid and reliable instrument capturing multidimensional aspects of trust in artificial intelligence tools among dietitians.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147974416","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}

引用次数: 0

Supporting our private practice dietitians. 支持我们的私人执业营养师。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2026-04-06 DOI: 10.1111/1747-0080.70077

Therese A O'Sullivan

引用次数: 0

Social influences on the occupational dietary behaviour of firefighters: A scoping review. 社会对消防员职业饮食行为的影响：范围综述。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 DOI: 10.1111/1747-0080.70076

Holly Ranson, Megan Lee, Robin Orr, Louise Van Herwerden, Kristen Mackenzie-Shalders, Amy Bannatyne

{"title":"Social influences on the occupational dietary behaviour of firefighters: A scoping review.","authors":"Holly Ranson, Megan Lee, Robin Orr, Louise Van Herwerden, Kristen Mackenzie-Shalders, Amy Bannatyne","doi":"10.1111/1747-0080.70076","DOIUrl":"10.1111/1747-0080.70076","url":null,"abstract":"Aim: This scoping review aims to explore the literature on social influences on firefighters' occupational dietary behaviour.Methods: Academic databases (PsycINFO, Web of Science Core Collection, Scopus, PubMed, Embase, ProQuest Dissertations & Theses) were searched from inception to 29 August 2025, for published articles and theses meeting the inclusion criteria: English language, primary research studies reporting on social influences on workplace dietary behaviour in international firefighters aged 18-65 years.Results: Of 2576 identified works, 24 met the eligibility criteria; 20 peer-reviewed studies and four PhD dissertations. Ten qualitative, nine quantitative, and five mixed-methods studies were included. Twenty-one studies were conducted in North America, with the remainder conducted in Australia, Canada, and the United Kingdom. Sample populations included career, volunteer, and wildlands firefighters (n = 14-599), who were predominantly Caucasian males with a median age between 39 and 51 years. The volume of evidence suggests the social influence of colleagues significantly shapes firefighters' dietary behaviour. This influence can be negative (promoting less healthy eating patterns) or positive (promoting healthier eating patterns). Firefighters who exert social influence and those most susceptible to influence tend to exhibit different characteristics. Social influence also plays a key role in communicating normative behaviour, contributing to a distinct culture in firefighting workplaces.Conclusions: The social influences on firefighters' occupational dietary behaviour warrant further investigation as a potential barrier or facilitator to dietary change. Given diet is a modifiable risk factor for health conditions disproportionately affecting firefighters, understanding these influences is critical to informing effective interventions.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":"83 2","pages":"220-240"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096670/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147729386","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}

引用次数: 0

Iodine and selenium intakes and status and thyroid function in midlife women with low bread intakes in New Zealand. 在新西兰，低面包摄入量的中年妇女的碘和硒的摄入量和地位以及甲状腺功能。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2025-06-18 DOI: 10.1111/1747-0080.70025

Jaime Berger, Jacqueline Finlayson, Pamela R von Hurst, Louise Brough

{"title":"Iodine and selenium intakes and status and thyroid function in midlife women with low bread intakes in New Zealand.","authors":"Jaime Berger, Jacqueline Finlayson, Pamela R von Hurst, Louise Brough","doi":"10.1111/1747-0080.70025","DOIUrl":"10.1111/1747-0080.70025","url":null,"abstract":"Aims: Iodine and selenium are important nutrients for thyroid function; however, the New Zealand food supply is generally low in both minerals. Bread can be a good source of these minerals; although the popularity of lower carbohydrate diets means some people avoid bread. This study aimed to investigate the effect of low bread intakes on iodine and selenium intakes and status, and thyroid function in mid-life women in New Zealand.Methods: Self-selecting women (n = 46), aged 40-63 years, with a mean daily intake of 1.6 ± 1.5 slices of fortified commercial bread, were recruited into a cross-sectional study in Auckland, New Zealand. Assessment of iodine and selenium intake was via a 3-day diet diary. Iodine and selenium concentrations were measured in 24-h urine samples and selenium concentrations in plasma using inductively coupled plasma mass spectrometry. Thyroid hormones including triiodothyronine and thyroxine were also determined.Results: Median urinary iodine concentration was 49 (35, 78; 25, 75 centile) μg/L indicating iodine deficiency. Of plasma samples measured, 32% had selenium concentrations below 110 μg/L, suggesting inadequacy. Data suggested at least 40% of participants had low intakes of both nutrients. Only two participants had impaired thyroid function; however, plasma selenium concentrations predicted the ratio of triiodothyronine to thyroxine (p = 0.038).Conclusions: A high prevalence of inadequate selenium and iodine intake was observed in women with low bread intakes. Those with low bread intakes need to ensure they consume alternative sources such as dairy, fish and seafood, eggs, meat, other grains, and nuts.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"258-266"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096669/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144326374","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}

引用次数: 0

Two decades of Medicare: An updated review of Medicare-subsidised dietetics services in Australia. 医疗保险的二十年：对澳大利亚医疗保险补贴的营养服务的最新回顾。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2025-08-04 DOI: 10.1111/1747-0080.70016

Amy Kirkegaard, Breanna Lepre, Karly Bartrim, Lauren Ball

{"title":"Two decades of Medicare: An updated review of Medicare-subsidised dietetics services in Australia.","authors":"Amy Kirkegaard, Breanna Lepre, Karly Bartrim, Lauren Ball","doi":"10.1111/1747-0080.70016","DOIUrl":"10.1111/1747-0080.70016","url":null,"abstract":"Aim: This study aimed to describe the utilisation of item numbers for dietetic services available through the Australian Medicare Benefits Schedule, with particular focus on changes between 2015 and 2024.Methods: This descriptive observational study used publicly available, population-level data from Medicare Australia describing item utilisation in terms of number and services per 100 000 population, benefit paid, and patient demographics for dietetic-related item numbers. Utilisation of related items for other allied health professions was also described. Data were analysed using descriptive statistics (frequency, percentage) and change in utilisation was calculated for periods defined a priori.Results: The total number of Medicare-subsidised dietetic services increased by 7%, to 1691 services per 100 000 population, between 2015 and 2024. However, the number of chronic disease dietetic services per 100 000 population decreased by 12% over the decade, while other allied health professions increased over the same period. In addition, the proportion of group services for diabetes delivered by dietitians declined from 7% in 2015 to 4% in 2024, with just 13 services claimed per 100 000 population. Conversely, utilisation of dietetic services for eating disorders has consistently increased, with an annual growth rate between 8% and 47%, seeing 273 dietetic eating disorder services claimed per 100 000 in 2024.Conclusions: Change in utilisation of Medicare-subsidised dietetic services varied over the last decade, with claims for eating disorders increasing while claims for chronic disease and diabetes group services decreased. The lack of dietitian-specific item numbers for case conferencing and some telehealth services impedes accurate evaluation of utilisation and, therefore, planning.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"211-219"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096667/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144784895","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}

引用次数: 0

Cluttered with claims: Composition, nutrition, health and marketing claims on commercial infant and toddler foods in New Zealand. 杂乱的声明：新西兰商业婴幼儿食品的成分、营养、健康和营销声明。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2025-08-26 DOI: 10.1111/1747-0080.70042

Sally Mackay, Berit Follong, Baylee Wilde, Maria Ferreria, Maree Scully

{"title":"Cluttered with claims: Composition, nutrition, health and marketing claims on commercial infant and toddler foods in New Zealand.","authors":"Sally Mackay, Berit Follong, Baylee Wilde, Maria Ferreria, Maree Scully","doi":"10.1111/1747-0080.70042","DOIUrl":"10.1111/1747-0080.70042","url":null,"abstract":"Aim: The World Health Organization Regional Office for Europe's Nutrient and Promotion Profile Model recommends that commercial infant and toddler foods do not carry compositional, nutrition, health, or marketing claims. Our objective was to identify on-pack claims displayed on commercial foods for infants and toddlers in New Zealand.Method: The packaging of products intended for infants (aged up to 11 months) and toddlers (ages 12 months to <36 months) was analyzed for the presence of claims using a coding structure based on categories outlined by the World Health Organization Europe Nutrient and Promotion Profile Model. Descriptive statistics were conducted to analyze the frequency of types of claims. Relevant infant and toddler products available in New Zealand supermarkets were identified through a packaged food database of products collected in 2023.Results: Two hundred and ten products were identified: 167 infant and 43 toddler products. On average, there were 7.5 unique claims per product (range 3-15), with composition and nutrition claims being the most common (mean 4.0 per product), followed by marketing (3.3) and health claims (0.2). Composition and nutrition claims relating to the absence of ingredients generally perceived to be harmful (i.e. 'free from' claims) were prevalent on 97% of products and most commonly referred to flavors (on 72% of products) and colors (71%).Conclusions: All New Zealand infant and toddler products carried multiple claims. Regulation is needed to align with international best practice and prevent caregivers from being potentially misled by these promotional messages when making purchasing decisions for young children.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"249-257"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096666/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144963304","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}

引用次数: 0

Development and baseline findings of a national dataset describing Australian private practice dietetics. 描述澳大利亚私人执业营养学的国家数据集的发展和基线发现。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2025-08-06 DOI: 10.1111/1747-0080.70027

Amy Kirkegaard, Olivia Wright, Peter Clark, Lauren Ball

{"title":"Development and baseline findings of a national dataset describing Australian private practice dietetics.","authors":"Amy Kirkegaard, Olivia Wright, Peter Clark, Lauren Ball","doi":"10.1111/1747-0080.70027","DOIUrl":"10.1111/1747-0080.70027","url":null,"abstract":"Aims: This study aimed to establish the processes for a national dataset describing Australian private practice dietetics and to report baseline workforce data.Methods: A cross-sectional survey captured workforce and business data for dietitians working in private practice dietetics in Australia. Business owners from a national register were invited to complete the survey and to share the survey with employed or contracted dietitians between May and June 2024. Data were analysed descriptively.Results: Seven hundred and three business owners were invited to participate, and 176 participants completed the workforce items (25% response rate). Participants were primarily female (n = 158; 90%) business owners (n = 161; 91%), mean ± SD age of 42 ± 9 years and mean time since graduation of 15 ± 9 years. Mean time spent per week working in private practice was 26 ± 15 hours. Most participants were satisfied with their work in private practice (n = 160, 91%) and anticipated working in private practice in 5 years' time (n = 155, 88%), though some (n = 62, 35%) felt some degree of unwellness due to stress. Business owners were generally dissatisfied with the applications received for advertised dietetics roles. One hundred twenty-one participants consented to follow-up in 2 years as part of the ongoing survey.Conclusions: A national dataset describing the dietetics workforce, supported by ongoing data capture, is essential to support workforce planning and ensure that private practice is a legitimate and sustainable career path, thereby future-proofing this segment of the workforce and ensuring access to high-quality preventative and primary dietetics care.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"191-199"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096675/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144789632","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}

引用次数: 0

Use of nutrition content and health claims on ready meals in Australia. 在澳大利亚即食食品中使用营养成分和健康声明。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2026-02-01 DOI: 10.1111/1747-0080.70069

Ebony Hol, Lyndal Wellard-Cole, Clare Hughes, Simone Pettigrew, Bridget Kelly, Anne McMahon, Elizabeth Neale

{"title":"Use of nutrition content and health claims on ready meals in Australia.","authors":"Ebony Hol, Lyndal Wellard-Cole, Clare Hughes, Simone Pettigrew, Bridget Kelly, Anne McMahon, Elizabeth Neale","doi":"10.1111/1747-0080.70069","DOIUrl":"10.1111/1747-0080.70069","url":null,"abstract":"Aims: Nutrition content claims and health claims are commonly displayed on food packaging and are known to influence consumer preferences and purchasing of labelled foods. This study aimed to assess the prevalence of content and health claims found on ready meals in the Australian food supply and examine their alignment with the Nutrient Profiling Scoring Criterion and Standard 1.2.7 of the Food Standards Code.Methods: In a cross-sectional analysis, ready meal products were identified from the Australian FoodSwitch 2023 database to record serving size, nutrition information, Health Star Rating and claims for each product. The Nutrient Profiling Score was calculated for each product and claim compliance was assessed against Standard 1.2.7. Descriptive statistics were conducted to explore the data for prevalence of content and health claims, and alignment with the relevant standard.Results: A total of n = 777 ready meals were identified in the database. Eighty-eight percent of products met threshold criteria for eligibility to carry a health claim. In total, 2051 claims were identified, with nutrition content claims the most common (93% of all claims). In total, 92% of nutrition content claims and 39% of general-level health claims complied with all provisions of Standard 1.2.7.Conclusions: This study highlights the widespread use of claims, particularly nutrition content claims, on ready meal products sold in Australia. Strengthened guidelines and stricter enforcement of claim compliance are essential to prevent misleading claims in the Australian food supply.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"241-248"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096674/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146100472","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}

引用次数: 0

The business of dietetics: Results from the national Australian private practice dietetics dataset. 营养学的业务：来自澳大利亚国家私人执业营养学数据集的结果。

IF 3.4 4区医学

Nutrition & Dietetics Pub Date : 2026-04-01 Epub Date: 2025-08-07 DOI: 10.1111/1747-0080.70036

Amy Kirkegaard, Peter Clark, Olivia R L Wright, Lauren Ball

{"title":"The business of dietetics: Results from the national Australian private practice dietetics dataset.","authors":"Amy Kirkegaard, Peter Clark, Olivia R L Wright, Lauren Ball","doi":"10.1111/1747-0080.70036","DOIUrl":"10.1111/1747-0080.70036","url":null,"abstract":"Aims: This study aimed to describe private dietetics practices in Australia in terms of ownership, size, and operation, team composition, and products and services.Methods: Australian dietitians operating private practices were invited to participate in a cross-sectional survey between May and June 2024. The survey captured data regarding the business, including ownership, revenue, business and clinical operation, team composition and remuneration, products and services, and consultation and program characteristics. Data were analyzed descriptively.Results: One hundred and fifty-four participants completed the survey (22% response rate). Businesses were primarily sole traders (n = 105; 68%) that neither employed nor contracted health professionals (n = 94; 61%) and generated less than AU$149999 in revenue (n = 114; 77%). Most businesses specialised (n = 107; 69%), with common areas of specialisation being eating disorders (n = 49; 32%), disability support (n = 35; 23%), and weight inclusive care (n = 35; 23%). Client consultations (n = 146; 95%) were the most frequently offered service. Initial consultations were most frequently 60 min (n = 83; 59%), attracting a mean fee of AU$173 (±$9 95% CI), while review consultations were most frequently 30 min (n = 80, 57%) and AU$113 (±$7 95% CI). Business and dietitian performance evaluation were typically not performed periodically, yet both were positively correlated with revenue (τb = 0.231, p < 0.001 and τb = 0.338, p < 0.001, respectively).Conclusions: Sole practitioners represent a significant proportion of private dietetics practice. With a significant proportion of the workforce working in this area, support is needed to ensure private practices are sustainable and the workforce can continue to provide much-needed services for Australians.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"200-210"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13096668/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144794982","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}

引用次数: 0