Nutrition & Dietetics最新文献

{"title":"Exploring factors influencing complementary feeding practices in Asia from parents' and caregivers' perspectives: A qualitative systematic review.","authors":"Intan Noor Hanifa, Andrew Limavady, Mary Fewtrell","doi":"10.1111/1747-0080.70031","DOIUrl":"https://doi.org/10.1111/1747-0080.70031","url":null,"abstract":"<p><strong>Aims: </strong>Child malnutrition remains a significant issue worldwide, particularly in developing regions like Asia. Age 6-23 months is critical for preventing malnutrition, yet numerous children within this range do not receive nutritionally sufficient complementary foods. This study aimed to explore factors influencing complementary feeding practices among Asian parents and caregivers.</p><p><strong>Methods: </strong>Searches for this qualitative systematic review were undertaken in May-June 2023, in five databases (Medline, Cochrane, EMBASE, PubMed, and Global Health). The review included studies from Asian countries that utilised qualitative or mixed methods, published in English. Studies involving infants with pre-existing conditions or mothers with mental health conditions were excluded. The 2018 Critical Appraisal Skills Programme checklist was used to evaluate the included studies, and data were synthesised to extract key themes related to complementary feeding practices. The appraisal certainty of review findings were assessed using the GRADE-certainty of qualitative evidence approach.</p><p><strong>Results: </strong>This review identified 14 findings from 16 studies with 955 participants. Influencing factors were categorised into four groups: individual factors (child's preferences, knowledge gaps, sources of information, the mother's self-efficacy, time constraints, insufficient breast milk), household factors (family dynamics, secondary caregivers support, economic status), socio-environmental factors (sociocultural norms, media influences, social support, access to food), and health services.</p><p><strong>Conclusions: </strong>This study emphasises the need to consider parents' and caregivers' experiences when developing interventions. The presence of diverse factors across settings suggests customised nutrition education that considers local contexts and involves all relevant stakeholders.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144699057","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":"Cultural immersion: Embedding Torres Strait Islander (Melanesian) history, culture, diet and health in dietetics curricula.","authors":"Bobby Porykali, Genus Passi, Anna Rangan, Margaret Allman-Farinelli, Juliana Chen, Lucy Egelton, Margaret Nicholson, Merryl Ireland, Jacquelin Vidor, Jacqueline W S Chan, Michelle Dickson, Alyse Davies","doi":"10.1111/1747-0080.70026","DOIUrl":"https://doi.org/10.1111/1747-0080.70026","url":null,"abstract":"<p><strong>Aims: </strong>To describe a Torres Strait (Melanesian) cultural immersion delivered to dietetics students at a large university in Australia and to understand whether cultural immersion supports the development of students' knowledge and skills in relation to specific Dietitians Australia performance criteria.</p><p><strong>Methods: </strong>The cultural immersion was co-designed, analysed, and reported through an iterative process with a Torres Strait immersion educator from the Eastern Islands, a First Nations researcher, and a dietetics academic. The cultural immersion included an opening ceremony, four station rotations of creation stories through weaving; food preparation; artefacts and cultural dance; and yarning about health, as well as a closing ceremony. A mixed methods approach was used. Data from pre- and post-surveys were analysed with Wilcoxon Signed Rank Test or paired t-test, and integrated with the thematic analysis of focus group interviews to provide context, depth and perspectives.</p><p><strong>Results: </strong>Forty-eight students completed pre- and post-surveys, and 25 participated in focus groups. Through working at the knowledge interface, students' general knowledge on Torres Strait Islander history, culture, diet and health increased (all p < 0.001). The cultural immersion supported the development of competence through reframing the narrative and experiential learning, impacted their journey as dietitians by promoting reflection, and increased their perceived confidence in working with Torres Strait Islander populations in a health setting.</p><p><strong>Conclusions: </strong>This cultural immersion enriched dietetics students' understanding of Torres Strait Islander history, culture, diet, and health. Cultural immersion is one teaching method that can be used within an integrated suite of education strategies to support the development of Aboriginal and Torres Strait Islander health competencies.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144608935","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 tray-line packaging waste at an Australian tertiary hospital: Retrospective observational study.","authors":"Lucas Hall, Aimee Dow, Katherine Burns, Joyce Sadek, Deana Sikovska, Ashleigh Allen, Monika Page, Scott McAlister, Kym Wittholz","doi":"10.1111/1747-0080.70028","DOIUrl":"https://doi.org/10.1111/1747-0080.70028","url":null,"abstract":"<p><strong>Aims: </strong>To quantify the volume of tray-line packaging waste at an Australian metropolitan tertiary hospital and explore current disposal methods and their environmental impact.</p><p><strong>Methods: </strong>The patient menu ordering system was used to retrospectively quantify packaged menu items served on the tray-line from March 2023 to March 2024, with some of the data extrapolated from a 3-month period to provide an estimate of 12-month quantities. The packaged weight of all menu items was multiplied by the number of times they were plated and served to patients. Carbon emissions (expressed as carbon equivalents) were calculated using the methods outlined in the Australian Government National Greenhouse Accounts Factors 2023.</p><p><strong>Results: </strong>Packaging waste was analysed for 1068 main meals and 712 mid-meals over 365 days. Sixteen tonnes of food packaging was sent to patients, all of which was sent to landfill. This equates to 7.73 tonnes of carbon equivalents. Of this food packaging, 9.4 tonnes of waste (60%) had the potential to be recycled and diverted from landfill.</p><p><strong>Conclusion: </strong>This study quantified the annual packing waste generated from this tertiary hospital food service tray-line. Implementation of a recycling system could divert significant packaging waste from landfill and reduce carbon emissions.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144608936","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":"Professional supervision in dietetics: A comprehensive, narrative literature review.","authors":"Tara Crow, Laura Kiely, Deanne Harris, Claire Palermo","doi":"10.1111/1747-0080.70023","DOIUrl":"https://doi.org/10.1111/1747-0080.70023","url":null,"abstract":"<p><strong>Aim: </strong>This review aims to synthesise the evidence on supervision in dietetics and other health professions to (1) provide an evidence-based definition of supervision for dietetics and (2) translate this evidence to dietetics practice through developing a conceptualisation of the key components of supervision for dietitians.</p><p><strong>Methods: </strong>A comprehensive narrative literature review was used to extract and synthesise supervision research data from (1) four bibliographic databases (Medline, CINAHL, ERIC, ProQuest), (2) two dietetic-specific journals, (3) the databases of two subject matter experts and (4) grey literature including position statements by Australian and international government health and professional governing bodies. The findings were synthesised by consensus between four authors, all supervision specialists.</p><p><strong>Results: </strong>Fifty-one items of scholarship were reviewed and summarised as informing the evidence synthesis. A definition of supervision for dietetics is presented. The conceptualisation of the key elements of supervision includes (1) the supervisor, supervisee, supervisory alliance, and contracting; (2) supervision functions and outcomes; (3) frequency of supervision and (4) formats of supervision.</p><p><strong>Conclusion: </strong>Supervision should form a regular part of all dietitians' practice and commitment to ongoing learning. It is a core component of contemporary dietetic practice and is recommended as a key part of professional development across the professional career trajectory.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560639","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":"Vale Elaine Mary Goggin nee Miatt, 12th October 1924 to 29th March 2025.","authors":"Beverley Wood","doi":"10.1111/1747-0080.70024","DOIUrl":"https://doi.org/10.1111/1747-0080.70024","url":null,"abstract":"","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144326375","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":"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":"https://doi.org/10.1111/1747-0080.70025","url":null,"abstract":"<p><strong>Aims: </strong>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.</p><p><strong>Methods: </strong>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.</p><p><strong>Results: </strong>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).</p><p><strong>Conclusions: </strong>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.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","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":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in food behaviours during the first COVID-19 pandemic lockdown in Australia.","authors":"Aliyah Palu, Juliette Crowther, Ashleigh Chanel Hart, Joseph Alvin Santos, Emalie Rosewarne, Simone Pettigrew, Annet C Hoek, Kathy Trieu, Jacqui Webster","doi":"10.1111/1747-0080.12921","DOIUrl":"10.1111/1747-0080.12921","url":null,"abstract":"<p><strong>Aim: </strong>The objective of this study was to explore changes in Australian consumer food behaviours during COVID-19 public health restrictions (lockdown), to provide insights into how this unforeseen crisis event affected dietary behaviour patterns.</p><p><strong>Methods: </strong>An online cross-sectional survey was conducted in September 2020 with a nationally representative sample of the Australian adult population. Participants were asked to complete questions about (1) meal planning and food purchasing and (2) barriers to cooking, before and during a national-wide COVID-19 lockdown in early 2020. A survey-adjusted logistic regression analysis was used to identify food behaviour changes resulting from the lockdown.</p><p><strong>Results: </strong>A total of 4022 respondents completed the survey. Overall, food behaviour changes were found to be small and mostly positive. Eight of the 14 meal planning and purchasing related behaviours improved. This included more frequent meal planning and more time to be able to cook. However, not all changes were healthier, with more respondents reporting that they cooked meals at home using healthy ingredients less frequently during the lockdown.</p><p><strong>Conclusion: </strong>These findings demonstrate that people are willing and able to make some positive changes when they have time but that more work needs to be done to ensure that the improvements in food literacy result in healthier meals. Further consideration also needs to be given to how we can embed and amplify these positive changes into everyday habits now that public health restrictions have lifted and Australia is in post-lockdown reality.</p>","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"301-308"},"PeriodicalIF":2.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12168053/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142837037","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":"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":"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":"327-336"},"PeriodicalIF":2.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12168056/pdf/","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":"OA","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":"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":"251-258"},"PeriodicalIF":2.6,"publicationDate":"2025-06-01","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":"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":"259-267"},"PeriodicalIF":2.6,"publicationDate":"2025-06-01","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}