Journal of Human Nutrition and Dietetics最新文献

{"title":"Barriers and Practices in Food Reintroduction Following Exclusive Enteral Nutrition in Chinese Teenagers With Crohn's Disease: A Multi-Perspective Qualitative Study","authors":"Mi Zhou,&nbsp;Yunxian Zhou,&nbsp;Qingqing Li,&nbsp;Meihao Wei","doi":"10.1111/jhn.70081","DOIUrl":"https://doi.org/10.1111/jhn.70081","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Food reintroduction is a critical step for teenagers with Crohn's disease (CD) transitioning from exclusive enteral nutrition (EEN) to a normal diet. However, no standardized protocol currently guides this process. This study aimed to explore the barriers and practices of food reintroduction from the perspectives of teenagers, their caregivers and healthcare professionals in the Chinese context.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A descriptive qualitative design was adopted. Purposive sampling was used to recruit participants, including teenagers with CD, their caregivers and healthcare professionals. Semi-structured interviews were conducted to collect data on food reintroduction barriers and practices. Conventional content analysis was used to analyse the interview transcripts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 25 participants completed 24 interviews. Four themes emerged regarding barriers: absence of specific dietary guidance, poor food acceptance by teenagers, unreasonable dietary control by caregivers and school environment limitations. Three themes were identified regarding practices: principles of food reintroduction, time of food reintroduction and application strategies of partial enteral nutrition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study underscores the need for a structured protocol for food reintroduction in Chinese teenagers with CD from the perspectives of patients, caregivers and the IBD healthcare professionals, exploring the variability in the barriers and practices related to individual preferences, caregiver approaches, healthcare professional guidance and school environments. The findings may provide valuable insights for the development of future food reintroduction protocols.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144520231","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":"The Client's Goals Are My Primary Responsibility: A Qualitative Study Examining Dietitians' Perceptions of the Barriers and Facilitators to Incorporating Environmentally Sustainable Food Systems in Clinical and Food Services Practice Within Healthcare Settings","authors":"Katy Saucis,&nbsp;Jessica Wegener,&nbsp;Liesel Carlsson,&nbsp;Tracy Everitt","doi":"10.1111/jhn.70085","DOIUrl":"https://doi.org/10.1111/jhn.70085","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Introduction&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Current industrial food systems are not sustainable; they threaten future generations and cause rapid environmental degradation. Shifts to more sustainable food systems (SFS) and associated dietary practices can help reduce the carbon footprint and promote environmental sustainability. Dietitians working in healthcare settings can promote SFS initiatives. This study explored dietitians' SFS practices and their perceptions of the barriers and facilitators within healthcare settings.&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;This study analyzed secondary data from a survey of dietitians in Canada, the United Kingdom (UK), Australia, and the United States (US). A convenience sample of dietitians was recruited through national dietetic associations, professional networks, social media, listservs and snowball sampling. Responses were isolated for dietitians working in clinical and food services practice areas and analyzed thematically. The socio-ecological framework was used to understand areas where dietitians have influence within healthcare settings.&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;Three main themes were identified where clinical and food services dietitians (&lt;i&gt;n&lt;/i&gt; = 111) are incorporating SFS into practice in healthcare settings: education, communication, and workplace-related activities. Key barriers included operational and organizational factors (competing priorities), external factors (rising food costs), practice area constraints (limited role clarity), and concern for the client-practitioner relationship (CPR). The CPR tension theme emerged as a challenge for clinical dietitians in incorporating SFS into patient counselling. Facilitators included organizational factors (leadership), research and educational resources, personal factors (interest), and practical tools and resources (national food guides).&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;This study underscores the important work that dietitians are already doing across countries with different yet comparable dietetic professions and health systems. Recognizing that the barriers and facilitators identified in this study will vary between nations, institutions and practitioners, four areas of consideration were suggested, including expanding the client-practitioner relationship to include planetary health; learning from what dietetics and nutrition professionals are doing in other countries; advocating for policy and organizational changes within healthcare, and communicating in the ‘cost language’ of decision-makers. T","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514729","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":"Barriers to Healthy Eating and Influences on the Dietary Patterns and Eating Behaviours of 18–36-Month-Old Children in Ireland","authors":"Ben Leen Smith,&nbsp;Mairead E. Kiely,&nbsp;Elaine K. McCarthy","doi":"10.1111/jhn.70084","DOIUrl":"https://doi.org/10.1111/jhn.70084","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Young children have high nutritional requirements relative to their size and energy intakes, yet inadequate nutrient intakes are widespread. Factors impacting the ability of caregivers to provide nutritionally adequate diets to young children are understudied.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Objective&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;To evaluate key influences on the dietary patterns and eating behaviours of young children in Ireland.&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;Parents and guardians with a child aged 18–36 months were invited to complete a self-administered online survey. The 103-question survey was delivered across 5 subsections (Socio-Demographics, Parental Nutrition Knowledge, Parental Feeding Practice, Child Food Fussiness, Barriers to Healthy Eating and Dietary Patterns). Adherence (%) to current Dietary Guidelines for 1–5-year-olds and the Children's Food Pyramid were assessed using a food frequency approach to create an adherence score based on 7 components, including consumption of red and processed meat, fish, dairy, fruit and vegetables, confectionary and beverages.&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;We received 1158 responses, mostly from mothers (96.3%) born in Ireland (85.5%), of whom 80.1% had at least a primary degree. The mean (±SD) age of children was 26.2 ± 5.8 months and 54.6% were enrolled in an early years service, of which 74.3% provided food. The mean (±SD) dietary guideline adherence score among children was 55.5% ± 19.7%. The Children's Food Pyramid was recognised by 76.3% of parents and mean (±SD) nutrition knowledge score was 57.9% ± 14.6%, which was associated with dietary guideline adherence (&lt;i&gt;r&lt;/i&gt; = 0.122, &lt;i&gt;p&lt;/i&gt; &lt; 0.001). Reported barriers to healthy eating were “&lt;i&gt;food fussiness”&lt;/i&gt; (49%), “&lt;i&gt;time to prepare healthy foods”&lt;/i&gt; (47%) and “&lt;i&gt;provision of unhealthy foods by caregivers outside the home”&lt;/i&gt; (47%). Moderate to severe fussy eating was noted in 36% of children and food fussiness was associated with lower dietary guideline adherence (&lt;i&gt;r&lt;/i&gt; = −0.172, &lt;i&gt;p&lt;/i&gt; &lt; 0.001). The children of respondents (13.1%) following restrictive diets (e.g., vegetarian, gluten-free) had a lower than average dietary guideline adherence score (50.2% ± 18.3% &lt;i&gt;p&lt;/i&gt; &lt; 0.001).&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusions&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Many associated factors influence the dietary patterns of young children. Improved understanding of these influences may help to guide the design","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70084","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482098","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":"Use and Perception of Video Consultations Among Swedish Dietitians Before and After COVID-19 Onset","authors":"Sarah Persson,&nbsp;Anette Edin Liljegren,&nbsp;Cecilia Olsson,&nbsp;Petra Rydén","doi":"10.1111/jhn.70080","DOIUrl":"https://doi.org/10.1111/jhn.70080","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>The implementation of telehealth began globally before the onset of COVID-19 but the use of telehealth, particularly video consultations (VCs), is expected to have increased with pandemic restrictions on face-to-face consultations (FTFCs). However, little is known about its actual usage. In Sweden, VCs have the potential to bridge long distances between Registered Dietitians (RDs) and their patients. This study investigates the use and perceptions of VCs among Swedish RDs before and after the onset of COVID-19.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Swedish RDs were invited to participate in web-based surveys in 2016 (<i>n</i> = 61) and 2021 (<i>n</i> = 112). Data are analysed and later discussed through the lens of Levesque et al.'s framework for patient-centred access to healthcare.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>More RDs reported having VC-experience in 2021 compared to the 2016 survey, 67% and 16% respectively. A majority of the RDs (85%–88%) believed that access to dietetic care would increase with the use of VCs compared to FTFCs. In 2021, about half of RDs (55% and 46%) perceived treatment quality and relational quality to be unaffected by VCs, while approximately one-third (31% and 43%) saw it as being reduced. With their additional experience, there was the caution by 69% of RDs in 2021 that consultations requiring language interpretation services were less suitable for VCs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The findings suggest broader VC usage among Swedish RDs participating in the study. Implications for clinical practice include maintained <i>access</i> to healthcare and further practice development to meet quality needs and increased equity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144315255","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":"Navigating Person-Centred Nutrition and Mealtime Care in Rehabilitation: A Conceptual Model","authors":"Hannah T. Olufson,&nbsp;Ella Ottrey,&nbsp;Theresa L. Green,&nbsp;Adrienne M. Young","doi":"10.1111/jhn.70079","DOIUrl":"https://doi.org/10.1111/jhn.70079","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Person-centred care impacts individual and organisational outcomes in rehabilitation and nutrition services. However, there is little evidence regarding person-centred nutrition and mealtime care within rehabilitation settings. We aimed to develop a conceptual model to guide nutrition and mealtime care in rehabilitation, focusing on factors associated with person-centred care and interprofessional practice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Employing an interpretivist research approach, we conducted 58 h of ethnographic field work, including observations and interviews with 165 patients, support persons, and staff across three rehabilitation units from September 2021 to April 2022. Data were analysed iteratively using reflexive thematic analysis, with key factors inductively and deductively identified and mapped onto the Nutrition Care Process to create the conceptual model. The model was then refined in collaboration with staff (<i>n</i> = 10) and consumers (previous patients and support persons; <i>n</i> = 7) in expert panel sessions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The Person-Centred Nutrition and Mealtime Care in Rehabilitation model conceptualises person-centred nutrition and mealtime care through the steps of Nutrition Assessment, Priorities, Intervention, and Monitoring and Evaluation. These steps highlight consumer, team, and organisational factors influencing person-centred nutrition and mealtime care. The representation and communication of these factors within the model were refined with staff and consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study presents an evidence-informed conceptual model to guide person-centred nutrition and mealtime care in rehabilitation. By sharing this conceptual model, we welcome its use and adaptation by dietetic staff/managers to support advancing person-centred nutrition services. This model is designed to support enhanced quality of rehabilitation and nutrition services in line with existing evidence.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70079","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292677","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":"Associations Between Dietary Carotenoid Intake and Plasma Carotenoid Concentrations and Skin Yellowness, a Validation Study","authors":"Erin D. Clarke,&nbsp;Mitch J. Duncan,&nbsp;Tracy Burrows,&nbsp;María Gómez-Martín,&nbsp;Katherine Brain,&nbsp;Jordan Stanford,&nbsp;Jessica J. A. Ferguson,&nbsp;Lisa Wood,&nbsp;Clare E. Collins","doi":"10.1111/jhn.70075","DOIUrl":"https://doi.org/10.1111/jhn.70075","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Carotenoids are pigments abundant in fruits and vegetables and can be measured in plasma and skin. This study aimed to evaluate associations between carotenoid intake, assessed by self-reported usual diet against plasma carotenoid and skin yellowness concentrations in Australian adults (<i>n</i> = 50, aged 39.3 ± 15.4 years, 68% female).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Dietary carotenoid intakes were quantified using the Australian Eating Survey (AES) food frequency questionnaire (total, α- and β-carotene, lycopene, β-cryptoxanthin, and lutein/zeaxanthin). Plasma concentrations of these carotenoids were measured using high-performance liquid chromatography, while skin yellowness was measured using skin reflectance spectroscopy as a proxy for skin carotenoids. Associations between AES carotenoids, plasma carotenoids and total skin yellowness were analysed using linear regressions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>AES-derived carotenoid intakes were positively associated with skin yellowness for all dietary carotenoids (<i>β</i> range 0.25–0.46, <i>p</i> &lt; 0.05) and total dietary carotenoids (<i>β</i> = 0.35 [95% CI 0.07, 0.63], <i>p</i> &lt; 0.05), except lycopene. Similarly, each individual plasma carotenoid was significantly positively associated with their respective individual dietary carotenoids (<i>β</i> range 0.42–0.53, <i>p</i> &lt; 0.05) and total dietary carotenoids (<i>β</i> = 0.38 [95% CI 0.04, 0.73], <i>p</i> &lt; 0.05), except for lycopene. Significant positive associations were identified between skin yellowness and total (<i>β</i> = 0.36 [0.20, 0.52], <i>p</i> &lt; 0.001) and individual plasma carotenoids (<i>β</i> range 0.30–0.37, <i>p</i> &lt; 0.01), excluding α-carotene and lycopene.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Dietary carotenoid intakes were significantly associated with plasma carotenoid concentrations and skin yellowness values. Results support use of all three methods for assessment of carotenoid intake, with the exception of lycopene. Future studies should consider cost, accessibility of assessment methods and participant burden when selecting dietary assessment methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Trial Registration</h3>\u0000 \u0000 <p>The original study was registered with Australian New Zealand Clinical Trials Registry (ANZCTR-12619001415190).</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292690","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 Effectiveness of the Mindfulness-Based Dietary Intervention on Body Weight and Eating Behaviors","authors":"Ümüş Özbey Yücel,&nbsp;Buse Göçmen Er,&nbsp;Aslı Uçar","doi":"10.1111/jhn.70078","DOIUrl":"https://doi.org/10.1111/jhn.70078","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Objective</h3>\u0000 \u0000 <p>This study aimed to examine the effects of mindfulness-based dietary intervention on body weight and eating behaviors in obese individuals.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>In total, 35 obese participants were randomized into the diet+mindfulness (<i>n</i> = 18) and diet (<i>n</i> = 17) groups. Participants in the diet group received only an individualized diet program, whereas those in the diet+mindfulness group received an additional 8-week mindfulness program. The anthropometric measurements and TFEQ-21 (Three Factor Eating Questionnaire) scores were recorded and compared at baseline and at the study completion.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The decrease in body weight was higher in the diet+mindfulness group (−5.2 kg [−6.9, −3.5]) than in the diet group (−3.1 kg (−4.2, −1.9) (group*time interaction, <i>p</i> &lt; 0.05). Among the TFEQ-21 factors cognitive restriction, emotional eating, and uncontrolled eating scores decreased in both groups, and each was higher in the diet+mindfulness group than in the diet group (group*time interaction, <i>p</i> &lt; 0.05). In the diet+mindfulness group, the decrease in cognitive restriction (<i>β</i>: 1.159 (CI [0.490–1.827]), emotional eating (<i>β</i>: 1.093 CI [0.531–1.656]) and uncontrolled eating (<i>β</i>: 0.227 CI [0.036–0.418]) was found to be associated with the decrease in BMI. In the diet group, only the decrease in the uncontrolled eating (<i>β</i>: 0.330 CI [0.044–0.617]) score was associated with the decrease in BMI (<i>p</i> &lt; 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Integrating mindfulness practices into standard dietary interventions increased weight loss and improved eating behaviors.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292691","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":"Development and Validation of a Scale to Assess Health-Related Quality of Life in Tube-Fed Patients","authors":"Hongji Zeng,&nbsp;Xi Zeng,&nbsp;Nanxi Zeng,&nbsp;Weijia Zhao,&nbsp;Jing Zeng,&nbsp;Siyu Wang,&nbsp;Yi Li","doi":"10.1111/jhn.70077","DOIUrl":"https://doi.org/10.1111/jhn.70077","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Objectives</h3>\u0000 \u0000 <p>This study aimed to develop and validate a questionnaire to assess health-related QOL in tube-fed patients, Zeng's Tube-feeding Index (ZTI).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Expert consultations, patient interviews, and literature reviews were used to design the draft items. Four rounds of expert and patient review were conducted to refine the items. A preliminary survey was conducted for the dimension division. In 2024, a formal study involving 419 tube-fed patients was conducted to validate the ZTI. The primary diagnoses were haemorrhagic stroke (83, 19.81%), ischaemic stroke (156, 37.23%), traumatic brain injury (70, 16.71%), neurodegenerative diseases (58, 13.84%), head and neck cancer (11, 2.26%), sarcopenia (16, 3.81%), and others (25, 5.97%), respectively. The Cronbach's <i>α</i> coefficient was used to measure internal consistency. Spearman's correlation was used to measure test-retest reliability. The Dysphagia Handicap Index and subjective QOL scores were used to measure the construct validity. Ten independent experts were included to evaluate content validity. Factor analyses were used for structural validity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The ZTI has four dimensions, with a total of 23 items, using a Likert 4-point scale. The Cronbach's <i>α</i> coefficients were &gt; 0.8 for dimensions and = 0.889 for the scale. The Spearman correlation coefficients were &gt; 0.7 for items or dimensions, and = 0.802 for the scale (<i>p</i> &lt; 0.001). The ZTI showed significant correlations with the Dysphagia Handicap Index and subjective QOL scores in both the total scores and each dimension (|<i>r</i>| &gt; 0.7, <i>p</i> &lt; 0.001). The content validity indices were ≥ 0.8 for items, dimensions, and the scale. The Exploratory Factor Analysis identified four factors that collectively explained &gt; 80% of the variance and built a four-dimensional model. The model showed a good fit through the Confirmatory Factor Analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The ZTI is a validated tool for assessing tube-feeding-related QOL.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292692","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":"Supplementation of Omega-3 Increases Serum Levels of Brain-Derived Neurotrophic Factor and Decreases Depression Status in Patients With Bipolar Disorder: A Randomized, Double-Blind, Placebo-Controlled Clinical Trial","authors":"Dina Gholipour,&nbsp;Mansour Shahraki,&nbsp;Mansour Shakiba,&nbsp;Ali Shamsi-Goushki","doi":"10.1111/jhn.70076","DOIUrl":"https://doi.org/10.1111/jhn.70076","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>There is a direct relationship between omega-3 and major depression. This study was conducted to investigate the effect of supplementation of omega-3 fatty acids on serum levels of brain-derived neurotrophic factor (BDNF) and depression status in patients with bipolar disorder (BD).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This double-blind clinical trial was conducted on 60 men with BD. The patients were grouped into two groups and received 2 g/day of omega-3 supplements or a placebo daily for 2 months. The serum concentrations of BDNF and depression scores were investigated before and after the intervention. Afterward, the data were analyzed using the non-parametric Wilcoxon and Mann–Whitney tests.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The supplementation of omega-3 fatty acids significantly increased the serum concentration of BDNF compared to pre-intervention (0.449 ± 0.110 ng/mL vs. 0.756 ± 0.160 ng/mL) and also decreased the scores on the Hamilton test (40.13 ± 9.51 vs. 22.40 ± 7.49) (<i>p</i> &lt; 0.05). The results also showed that supplementation with omega-3 fatty acids significantly increased the serum concentration of BDNF (0.756 ± 0.160 ng/mL vs. 0.504 ± 0.154 ng/mL) and decreased the scores on the Hamilton test compared to the placebo group (22.40 ± 7.49 vs. 29.35 ± 6.08) (<i>p</i> &lt; 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In conclusion, daily supplementation with 2 g of omega-3 fatty acids for 2 months decreased depression scores and increased serum concentrations of BDNF in BD patients compared to the placebo group.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244573","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":"Preparing Graduate Dietitians for Private Practice: Analysing Publicly Available Curriculum Information From Accredited Australian Dietetic Courses","authors":"Jennifer Donnelly,&nbsp;Louisa Walsh,&nbsp;Roger Hughes,&nbsp;Rebecca Lane","doi":"10.1111/jhn.70074","DOIUrl":"https://doi.org/10.1111/jhn.70074","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The Australian private practice dietetics workforce has been rapidly expanding, partly due to structural changes in reimbursement policies and the increasing number of dietetics courses that have led to a growing influx of graduates into the private practice dietetics domain. However, graduates and experienced private practitioners have highlighted inadequate exposure to private practice during their training, citing a lack of business skills, minimal counselling skills and limited or no private practice placements. There appears to be a gap between employment realities for graduates and workforce preparation relevant to private practice dietetics. The aim of this study was to analyse the publicly available curriculum information related to private practice dietetics entrepreneurship preparation in accredited Australian dietetics courses.&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;Accredited dietetics course details were obtained from the Dietitians Australia website. Publicly available course information was assessed from university websites. A content analysis of curriculum relating to private practice entrepreneurship including programme and unit descriptions, course and unit learning outcomes, unit content, assessments and placements was completed against a predetermined framework developed from previously published literature.&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;This study included all 22 accredited courses across 18 universities, comprising eight bachelor's degrees and 14 master's by coursework. Fifteen courses across 13 universities had units that included elements in the analytical framework. Business planning and development, as well as leadership, were the most commonly covered in the curricula; however, the depth of content was difficult to ascertain due to the limitations of university website content transparency. Private practice placements were included in seven courses; however, placements were often elective or of short duration. Other framework elements such as client retention strategies and legal and regulatory considerations had coverage across a limited number of courses across universities.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusions&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The findings of this content analysis suggest that curriculum pertaining to private practice entrepreneurship, although underdeveloped, is embedded in some accredited courses. Transparency of curriculum content within accredited dietetics courses in Australia varies, limiting prospective students' ability to ascertain what learning experi","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144220398","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}