Journal of Human Nutrition and Dietetics最新文献

{"title":"Phony Data, Real Consequences: JHND Suggestions for Preventing and Managing Fraudulent Research Participation in Human Nutrition and Dietetics Research","authors":"Sarah J. Hewko","doi":"10.1111/jhn.70072","DOIUrl":"https://doi.org/10.1111/jhn.70072","url":null,"abstract":"","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144190948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cost-Effectiveness of Personalised Nutrition in Adults With Overweight and Obesity: PREVENTOMICS Studies in Poland and the UK","authors":"Milanne Maria Johanna Galekop,&nbsp;Philip C. Calder,&nbsp;Ella J. Baker,&nbsp;Joanna Góralska,&nbsp;Urszula Raźny,&nbsp;Malgorzata Malczewska-Malec,&nbsp;Carin A. Uyl-de Groot,&nbsp;William Ken Redekop","doi":"10.1111/jhn.70071","DOIUrl":"https://doi.org/10.1111/jhn.70071","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>We assessed the cost-effectiveness of personalised nutrition in adults with overweight/obesity in Poland and the United Kingdom (UK) using the results of two randomised controlled trials (RCTs).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The 4-month RCTs compared three interventions: personalised plan (PP) plus behavioural change (PP+B), PP only, and a control. Outcomes included body mass index (BMI), health-related quality of life (EQ-5D-5L), quality-adjusted life years (QALYs), and costs (2020 British pounds). A Markov model estimated lifetime cost-effectiveness. Different sensitivity analyses were performed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Participants were randomised to PP+B, PP, and control groups in Poland (<i>n</i> = 89, <i>n</i> = 88, <i>n</i> = 88) and the UK (<i>n</i> = 20, <i>n</i> = 19, <i>n</i> = 15). Comparing BMI reductions of PP+B and PP with control in both countries showed no significant differences, but wide confidence intervals (CIs) were observed (e.g., PP+B vs. control—Poland: −0.20, 95% CI: −0.86, 0.45 kg/m²; UK: −0.80, 95% CI: −1.60, 0.00 kg/m²). Lifetime analysis suggested potential cost-effectiveness for PP+B in Poland (£20,404 per QALY gain), and for PP+B (£13,006 per QALY) and PP (£12,222 per QALY) in the UK, since these figures were lower than the willingness-to-pay thresholds (£34,000 in Poland and £20,000 in the UK). PP in Poland was dominated by control, but sensitivity analyses suggested potential cost-effectiveness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The PREVENTOMICS interventions may offer a cost-effective approach to reduce weight and avoid its related complications in both countries. Future studies should be larger and/or longer to reduce uncertainty about effectiveness.</p>\u0000 \u0000 <p><b>Clinical Trial Registration Numbers:</b> Poland ISRCTN51509551 and the UK ISRCTN46063864.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144191105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Experiences of Dietetic Students Taking Part in an Online Longitudinal Dementia Educational Programme: A Qualitative Study","authors":"Santiago Rodriguez Pena,&nbsp;Molly Hebditch,&nbsp;Stephanie Daley,&nbsp;Emily Norris,&nbsp;Cecile Jones,&nbsp;Sube Banerjee,&nbsp;Yvonne Feeney","doi":"10.1111/jhn.70069","DOIUrl":"https://doi.org/10.1111/jhn.70069","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>Dietitians play a key role in the care of people with dementia, yet there is a lack of literature on the education of dietitians in this area. Dietetic students at the University of Surrey undertook the Time for Dementia programme as a mandatory component of their training to improve their knowledge of, and attitudes towards people with dementia. The programme was delivered online due to COVID-19 restrictions. Students met with people with dementia and their carers over a 2-year period. This study aimed to understand the learning experiences of dietetic students in Time for Dementia, and their perceptions of online delivery.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>All dietetic students undertaking the Time for Dementia educational programme during 2020 and 2021 were invited to take part in a qualitative study. Three focus groups were completed with 14 students on completion of a 2 year Time for Dementia programme. A semi-structured topic guide was used to explore students' self-reported learning outcomes, their experiences of online learning, and their learning experiences around dementia. The data was analysed using reflexive thematic analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Three main themes were identified from the data. First, <i>gaining a holistic understanding of the experience of life with dementia</i>, described student learning on the lived experiences and the challenges faced by people with dementia. Second, <i>shaping future practice, adapting approaches for dementia care</i>, concerned the skills and attitudes that students highlighted as valuable for their future careers, and third, <i>optimising learning in an online environment</i>, outlined student's views and recommendations on online dementia education.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Longitudinal contact with people with dementia can improve knowledge about the realities of life with dementia and inform future practice. The positive learning outcomes reported in this study suggest that online contact with families with dementia can be successfully incorporated into the dietetic undergraduate curriculum.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of the Dietitian Within a Day Programme for Adolescent Anorexia Nervosa: A Reflexive Thematic Analysis of Child and Adolescent Eating Disorder Clinician Perspectives","authors":"Cliona Brennan,&nbsp;Georgia Green,&nbsp;Abigail Morgan,&nbsp;Julian Baudinet","doi":"10.1111/jhn.70070","DOIUrl":"https://doi.org/10.1111/jhn.70070","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Family therapy for anorexia nervosa (FT-AN) is the first-line outpatient treatment for young people with anorexia nervosa (AN) in the UK. However, some require more intensive interventions, such as day programmes (DPs), which provide structured multidisciplinary care, including nutritional rehabilitation. Despite the integral role of dietitians in DPs, their specific responsibilities remain under-researched. This study explores clinician perspectives on the role of dietitians in adolescent AN treatment to inform future research and consensus guidelines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A qualitative study using semi-structured interviews was conducted with 11 clinicians working in one DP for young people with AN. Participants were recruited from the Intensive Treatment Programme at the Maudsley Centre for Child and Adolescent Eating Disorders. Reflexive thematic analysis identified key themes regarding dietitians' contributions to treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Clinicians emphasised the dietitian's role in early treatment containment, reinforcing therapeutic approaches and empowering parents in meal planning and nutritional rehabilitation. Dietitians were seen as crucial in personalising treatment based on cultural and sensory needs and adapting meal plans as young people progressed. They also played a key role in guiding transitions between treatment phases, particularly from weight restoration to maintenance. However, challenges included an over-reliance on dietitians for nutritional decisions and a ‘good cop, bad cop’ dynamic, where therapists avoided difficult conversations about food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Discussion</h3>\u0000 \u0000 <p>Findings highlight dietitians' essential role in DP treatment for AN but suggest that excessive reliance may limit therapist autonomy. Strengthening collaboration through shared decision-making and bidirectional learning is recommended. Further research should explore these dynamics across diverse settings.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Patient Mealtime Experience in an Acute Care Setting Using the Modified Austin Health Patient Mealtime Experience Tool","authors":"Laura Lam,&nbsp;Helen Ussher,&nbsp;Gina Trakman,&nbsp;Amy Daglas,&nbsp;Ella Hamilton,&nbsp;Lauren Ballantyne,&nbsp;Virginia Fox,&nbsp;Kate Furness","doi":"10.1111/jhn.70068","DOIUrl":"https://doi.org/10.1111/jhn.70068","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Aims&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Malnutrition is prevalent in Australian hospitals, affecting 30%–40% of inpatients. Enhancing patient mealtime experience is a recognised strategy to support improved dietary intake and clinical outcomes. Yet, there is little published data on mealtime experience in acute hospital settings in Australia. This study aims to capture patient mealtime experience in an acute care setting at a regional Australian hospital, using a modified version of the Austin Health Patient Mealtime Experience Tool.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Methods&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;A cross-sectional study was undertaken across six acute care wards at Bendigo Health between July and September 2024. Patient mealtime experience was explored through interviewer-administered surveys, including 32 Likert scaling items and 6 open-ended responses. Descriptive statistics were used to analyse quantitative data, whilst deductive thematic analysis was applied to qualitative data to describe mealtime experience.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Results&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Eighty-one patients participated in the study. Patients were most dissatisfied with food quality, particularly sensory characteristics and variety, in both the quantitative and qualitative results. Patients were most frequently satisfied with staff interactions (90% ‘always’ or ‘often’ positive), although the qualitative results highlighted insufficient mealtime care. The physical environment was generally highly rated, with a majority of patients (&gt; 70%) reporting that noise, visitors, room surroundings and smells and odours ‘rarely’ or ‘never’ impacted food intake. The food ordering system was rated favourably, with 89% of participants rating meal timing as ‘always’ or ‘often’ positive and 73% rating meal accuracy as ‘always’ or ‘often’ satisfactory. However, qualitative results revealed usability issues related to the electronic meal ordering system. Finally, qualitative responses identified nutrition impact symptoms as a barrier to mealtime experience and intake.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusion&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Food quality, sufficient mealtime care, management of nutrition impact symptoms and improving usability of electronic ordering systems are areas highlighted for improvement in mealtime experience. Addressing these factors through targeted quality improvement initiatives can enhance mealtime satisfaction and support nutritional intake. Integrating patient perspectives into service planning is essential for fostering patient-centred hospital foodservices and improving patient outcomes.&lt;/p&gt;\u0000 ","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Do Children Who Were Preschool Picky Eaters Eat Different Foods at School Lunch When Aged 13 Years Than Their Non-Picky Peers?","authors":"A. Kemp,&nbsp;P. M. Emmett,&nbsp;C. M. Taylor","doi":"10.1111/jhn.70063","DOIUrl":"https://doi.org/10.1111/jhn.70063","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Picky eating behaviour is characterised by an unwillingness to eat familiar foods, try new foods, and/or strong food preferences. Prevalence peaks at about 3 years of age and usually declines during school years but behavioural characteristics may persist. Parental pressure may influence this. Our aim was to assess food choices in a school setting, away from the family environment, of 13-year-old children who were preschool picky eaters compared with those who were never picky eaters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Children were recruited at birth in south-west England and followed to age 13 years. Children (<i>n</i> = 7554) were classified as never (26%), low (59%) or high picky eaters (15%) based on parental responses to questionnaires completed when they were pre-schoolers. In a questionnaire completed at age 13 years (<i>n</i> = 5348) the children were asked about frequency of consumption of lunchtime food items at school. Adjusted binary logistic regression modelling was used to determine the associations with picky eating classification.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>There were no differences between picky and non-picky eaters in the frequency of packed lunch compared with school dinner uptake. Both high and low picky eaters were less likely to have meat, fish or cheese/egg sandwiches, or fruit or salad in packed lunches than non-picky eaters. High picky eaters ate fewer ham/meat sandwiches (OR 0.49 [95% CI 0.39, 0.61]) and fruits (0.62 [0.49, 0.80]) than non-picky eaters. Picky eaters were more likely to choose meat products in school dinners (e.g. meat burgers/sausages 1.29 [1.06, 1.57]) and have similar intakes of roast meats and fruit, but were less likely to have cooked vegetables or salad (0.68 [0.52, 0.90] and 0.62 [0.46, 0.83] respectively) than non-picky eaters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Behaviours characteristic of picky eating, such as avoiding meat, fish and fruit, were less evident in school dinner than packed lunch choices. However, avoidance of vegetables/salad persisted. It is likely that family norms have a stronger influence over packed lunch content than over school dinner choices where the child has more autonomy and may be influenced by their peers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Packed Lunch Provision and Consumption in Early Years Settings in Sheffield: A Cross-Sectional Study","authors":"Jo Pearce,&nbsp;Claire J. Wall","doi":"10.1111/jhn.70066","DOIUrl":"https://doi.org/10.1111/jhn.70066","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>In 2024, 95% of 3–4-year-old children in England attended early years settings (EYS). This study aimed to estimate energy and nutrient content of packed lunches provided for and consumed by children attending EYS, along with food type, cost and level of processing and whether these differed by area deprivation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>An observational cross-sectional weighed intake and nutrient analysis of food and drinks in packed lunches provided to and consumed by children attending eight EYS over 5 days. Food type, packaging and processing were coded and lunch costs calculated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 67 children ate 185 packed lunches. Lunches included fruit (76.2%) more often than vegetables (38.9%). Lunches in areas of higher deprivation less frequently contained fruit (<i>p</i> = 0.003) or vegetables (<i>p</i> &lt; 0.001), and more frequently contained meat products (<i>p</i> &lt; 0.001), savoury snacks (<i>p</i> &lt; 0.001), cakes/biscuits (<i>p</i> = 0.038) and confectionery (<i>p</i> &lt; 0.001). Use of pre-packaged foods was common (40.1% items), and ultra-processed foods provided 65.5% energy. Overall, lunches provided sufficient fibre and micronutrients, but high protein and excess energy, fat, saturated fat, free sugars and sodium. Provision of most nutrients varied by area deprivation, but consumption in areas of higher deprivation was only higher for free sugars (<i>p</i> = 0.002) and lower for fibre (<i>p</i> = 0.003) and vitamin C (<i>p</i> = 0.003). Median packed lunch cost was £1.26, with no difference by area deprivation (<i>p</i> = 0.422). Healthier lunches were cheaper than less healthy lunches (<i>p</i> &lt; 0.001).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Use of pre-packed, ultra-processed foods was high, and provision of vegetables low. Lunches were high in sodium and free sugars, with less healthy lunches provided in areas of higher deprivation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Five Actions to Strengthen the Nutrition and Dietetics Profession Into the Future: Perspectives From Australia and New Zealand","authors":"Rachel Boak,&nbsp;Claire Palermo,&nbsp;Eleanor J. Beck,&nbsp;Fiona Pelly,&nbsp;Clare Wall,&nbsp;Danielle Gallegos","doi":"10.1111/jhn.70064","DOIUrl":"https://doi.org/10.1111/jhn.70064","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>Forecasting how workforces will meet projected challenges faced by future populations is essential to future-proof professions. This paper aims to describe the specific actions required for nutrition professionals (nutrition scientists, nutritionists, dietitians) to realise the professions' workforce development vision of the future.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A qualitative interpretive approach was employed. Individual interviews were conducted with nutrition leaders and external thought leaders. Focus groups were also conducted with experts within the nutrition and dietetics professions, academic dietetics educators and students/recent nutrition science and dietetics graduates (total sample <i>n</i> = 68). Key nutrition-related issues and challenges, drivers for change and potential future roles of the profession were explored. This paper documents the actions required to achieve these outcomes. Data were analysed using a team-based thematic analysis approach.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Analysis and interpretation of participant interviews identified five key actions to strengthen the profession: ‘Enhance and harness the diversity of the profession’; ‘Develop a cohesive profession with a strong identity’; ‘Decolonise teaching and practice’; ‘Retain science as the fundamental basis of the profession with trans-systems knowledge integration’; and ‘Build opportunities for an agile nutrition workforce’.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Future-proofing the nutrition profession rests on mobilising current strengths and embracing growth and change. There will be confronting challenges for members of the profession and for a united profession. Individual professionals, professional associations, educators and education institutions need to work together to instigate change towards a more equitable future to support optimal health and wellbeing for individuals, communities and populations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a Questionnaire to Assess Phosphate Knowledge in Children With Chronic Kidney Disease and Their Caregivers","authors":"Louise McAlister,&nbsp;Vanessa Shaw,&nbsp;Pearl Pugh,&nbsp;Triona Joyce,&nbsp;Evelien Snauwaert,&nbsp;Fionna Bathgate,&nbsp;Charlotte Holt,&nbsp;Caroline Anderson,&nbsp;An Desloovere,&nbsp;José Renken-Terhaerdt,&nbsp;Maria Rosa Grassi,&nbsp;Sevcan Bakkaloğlu,&nbsp;Gulsah Sahin,&nbsp;Michiel Oosterveld,&nbsp;Rukshana Shroff,&nbsp;Kelly Lambert","doi":"10.1111/jhn.70067","DOIUrl":"https://doi.org/10.1111/jhn.70067","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>Hyperphosphataemia is a common complication of paediatric chronic kidney disease (CKD), despite the use of phosphate binders and the numerous strategies employed to reduce dietary phosphate (P) intake. This article describes the development of two self-administered semi-structured Phosphate Understanding and Knowledge Assessment (PUKA) questionnaires. The purpose of these is to assess challenges with adherence and measure declarative nutrition and procedural knowledge of phosphate in children and young people (CYP) with CKD and their caregivers. The aim is to create questionnaires that will be used for future studies investigating the relationship between knowledge and blood P-levels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Questions were generated from a literature review, clinical experience and feedback from a survey sent to UK paediatric kidney dietitians. The content, format and style of the questions were adapted and validated via expert consensus (including a psychologist, play therapist, paediatric kidney dietitians and nephrologists from the international Paediatric Renal Nutrition Taskforce, and our Young Persons’ Advisory Group), two caregivers and two CYP. A draft questionnaire was piloted with five caregivers and CYP with CKD to ensure face and content validity. To allow utilisation in a planned multi-centre trial, it was translated into five languages (Dutch, French, German, Italian and Turkish). The final English version questionnaires were used in a sample of CYP with CKD stages 4–5 and on dialysis (CKD4-5D), and caregivers, from three UK paediatric kidney centres.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>From an initial pool of 80 questions, 37 were included in the final PUKA questionnaire. Thirteen were knowledge-based, and a knowledge score was developed. An adult and a child-friendly format were designed. Pilot testing confirmed face validity to ensure the questions were understandable. Forty-four CYP with CKD4-5D and 33 caregivers completed the final English PUKA questionnaires, with over 80% rating it easy to complete. The median time required to complete it was 11:06 min (IQR: 7:22–16:31).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The PUKA questionnaires are a valid and reliable tool for measuring P-related knowledge and experiences of managing phosphate in CYP with CKD and their caregivers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Finger Food Menu for Older Adults Post Stroke in Hospital","authors":"Milly Heelan,&nbsp;Jacqui Prieto,&nbsp;Colin John Barnes,&nbsp;Sue M. Green","doi":"10.1111/jhn.70061","DOIUrl":"https://doi.org/10.1111/jhn.70061","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Many people in hospital after a stroke are at risk of reduced food intake, leading to less effective post-stroke recovery. Finger foods (foods that can be easily transferred from the plate to the mouth without cutlery) have the potential to increase food intake and enable mealtime independence. However, the components of a well-designed trial evaluating a finger food menu in a hospital are unclear, with little published evaluation of how to implement a finger food menu in hospitals. This study aimed to implement a finger food menu and to evaluate the feasibility of using it in a stroke rehabilitation ward.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The feasibility study was a prospective, before-and-after intervention study. Thirty-one hospital inpatients from a stroke ward in a National Health Service hospital in the United Kingdom were included. A finger food menu was offered over two lunchtime meals and compared with the standard lunchtime menu. Feasibility was assessed by evaluating recruitment and retention of patients to the study, feasibility of data collection methods, interrater reliability of plate waste estimations using digital photography and assessing change in food intake. Intervention costs were assessed to support a cost-consequence analysis. Barriers and facilitators to implementation were evaluated through qualitative observations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Thirty-one participants were recruited (mean age 80, SD 8.5). Retention to the study was low, with 40% of patient participants not completing the study. Attrition was due to participants moving from the study ward. Dietary intake measures were successful via plate waste photography with good interrater reliability <i>κ</i> = 0.709 (95% CI: 0.64–0.77). A cost-consequence analysis identified food costs and staff costs as key to delivering the finger food menu. The ward context and use of an internal facilitator to support the delivery of the intervention are important factors to consider.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Using finger foods in hospitals for older people after stroke is feasible and warrants a future cluster randomised control trial with minor adaptions to the protocol.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}