Journal of Human Nutrition and Dietetics最新文献

{"title":"Integrating Systems Thinking in Nutrition and Dietetics Education","authors":"Erin Bergquist,&nbsp;Lyndi Buyckingham-Schutt,&nbsp;Scott Smalley,&nbsp;Christina Gayer Campbell,&nbsp;Awoke Dollisso,&nbsp;Shuyang Qu","doi":"10.1111/jhn.70036","DOIUrl":"https://doi.org/10.1111/jhn.70036","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>Integrating systems thinking, which emphasizes recognizing interconnections, gaining diverse perspectives and considering the big picture, can enhance curricula and better prepare practitioners. Despite its benefit and growing support, systems thinking is not yet a required part of dietetics accreditation or entry-level practice. This qualitative study sought to understand educators' views on incorporating systems thinking into nutrition and dietetics education.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Thirteen Registered Dietitian Nutritionists from various US census regions and accredited program types were recruited. Semi-structured interviews were audio-recorded and transcribed verbatim. Grounded theory methodology and iterative coding analysis were used to analyse the transcriptions in Excel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Three interrelated themes emerged from educator perspectives: (1) individual characteristics (personal attributes; multi-, inter- and transdisciplinary experiences; perspective seeking; relationship building), (2) nutrition and dietetics education (training, resources, accreditation requirements, value awareness) and (3) the dietetics profession (organizational culture, education and practice integration, continuing education, professional guidance).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Integrating systems thinking into nutrition and dietetics education can be facilitated across three levels: individual, education and the profession through training, resources, accreditation competencies and awareness. However, implementation requires fostering a cultural shift within the profession and overcoming resistance to change.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595292","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":"Identifying Factors Associated With Breastfeeding Length Among Filipino Migrant Women in South Korea","authors":"Winny Dhestina,&nbsp;Heejin Lee,&nbsp;Sherlyn Mae P. Provido,&nbsp;Grace H. Chung,&nbsp;Sangmo Hong,&nbsp;Sung Hoon Yu,&nbsp;Chang Beom Lee,&nbsp;Jung Eun Lee,&nbsp;Zhaoli Dai","doi":"10.1111/jhn.70030","DOIUrl":"https://doi.org/10.1111/jhn.70030","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Migrant women becoming mothers often face social, economic, and family challenges that can affect their dietary and breastfeeding practices. This study identified factors associated with breastfeeding length in migrant women.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The study sample involved 504 migrant women from the Filipino Women's Diet and Health Study (FiLWHEL) in 2014–2016. Two-hundred-seventy women who had completed information on demographic characteristics, 24-h dietary recall, breastfeeding, parity, and health conditions were included in the analysis. Multivariable logistic and linear regression models were applied to identify significant factors associated with breastfeeding length cross-sectionally.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The median (interquartile range [IQR]) for age was 35 (30, 40) years, and the mean body mass index (BMI) was 23.8 kg/m²; 62 women (23%) were breastfeeding for at least 1 year, with the median (IQR) length of 4 (1, 10) months per child. The median (IQR) of the total intake of fruits, vegetables, nuts, and legumes was 165.5 (76.9, 265.9) g/day. Women who consumed the highest tertile of fruits, vegetables, nuts, and legumes compared to those in the lowest tertile were more likely to breastfeed for at least 12 months (adjusted-OR [95% CI]: 2.24 [1.08–4.67]), primarily driven by vegetable consumption (adjusted-OR [95% CI]: 2.34 [1.11–4.93]). Additionally, women in the highest tertile of these food groups or earned an annual income of 20–40 M KRW (~15–30 K USD) appeared to breastfeed longer compared to their counterparts (<i>p</i> &lt; 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study suggests that dietary quality and income may impact breastfeeding duration for migrant women in South Korea.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595291","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":"Nutritional Education in Medical Curricula and Clinical Practice: A Scoping Review on the Knowledge Deficit Amongst Medical Students and Doctors","authors":"Nasr Khiri,&nbsp;Kristy Howells","doi":"10.1111/jhn.70031","DOIUrl":"https://doi.org/10.1111/jhn.70031","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;Non-communicable diseases (NCDs), accounting for 74% of deaths worldwide (World Health Organization 2024), are a major health concern and are often the result of poor dietary habits. To reduce the prevalence of chronic diseases healthcare professionals must encourage healthy eating, and therefore require the appropriate nutritional knowledge and skills. This scoping review critically synthesises the literature on nutrition education to understand why there is a gap in nutrition knowledge and skills among medical students and doctors (MSAD) in English-speaking countries, and the solutions which have been proposed in the literature to close this gap.&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 scoping review adhered to PRISMA Scr guidelines outlined by Tricco et al. (2018) and used four online databases: PubMed; WebOfScience; Embase and ERIC as well as grey literature sources: Google; Bing and Perplexity AI, published within the last 10 years, from 2014 to 2024. Studies investigating medical students/doctors nutrition education/knowledge were included. Data analysis was guided by Braun and Clarke's (2012) six-step thematic analysis approach and the Delve qualitative coding software analysis tool was used to identify the two principal themes and the 20 sub-themes. The PICO tool was also used for question analysis.&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;From the 674 records identified, 28 papers met the inclusion criteria for full data extraction, analysis and synthesis. The results identified four reasons for the gap in nutrition knowledge, including insufficient curriculum time dedicated to nutrition education, perceptions and confidence, stigmas and health habits, and challenges in clinical practice. The review also identified four potential solutions to minimise this gap, including curriculum changes, enforcement of standardised nutrition education guidelines, integration of nutrition in clinical practice and promotion of a multidisciplinary approach to nutrition education.&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 scoping review shows that there are multiple complex reasons for the gap in nutrition knowledge and understanding. This is due to education institutional reasons; perceptions and confidence on nutrition; stigmas related to nutrition and being able to talk about nutrition; personal health habits; and challenges in clinical practice. Solutions to reduce the gap were identified and it is recommended that there are curricular innovations to incorporate nutrition education th","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143555077","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 Relationship Between Potential Listeria monocytogenes Exposure and Diet Quality and Dietary Intake During Pregnancy: A Cross-Sectional Analysis in Australian Women","authors":"Kee June Ooi,&nbsp;Sasha Fenton,&nbsp;Rachael Taylor,&nbsp;Melinda J. Hutchesson,&nbsp;Madeleine Hinwood,&nbsp;Clare Collins","doi":"10.1111/jhn.70032","DOIUrl":"https://doi.org/10.1111/jhn.70032","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Research conducted over two decades ago indicated that more frequent consumption of foods potentially harbouring <i>Listeria monocytogenes</i> is associated with higher nutrient intakes but also higher risk of miscarriage. However, the influence of potential exposure to <i>Listeria monocytogenes</i> on pregnant women's diet quality is yet to be examined. Additionally, advancements in agricultural practices and food consumption trends in recent years may have led to changes in pregnant women's dietary intake. Therefore, the present study aimed to evaluate the associations between potential <i>L. monocytogenes</i> exposure and dietary quality, and dietary intake in two contemporary cohorts of pregnant women in Australia.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A secondary analysis of two combined pregnancy cohorts of women aged ≥ 19 years with a singleton pregnancy from the Newcastle, New South Wales (<i>n</i> = 441) and Perth, Western Australia (<i>n</i> = 1197) was conducted. Potential <i>L. monocytogenes</i> exposure was estimated by the Listeria Food Exposure Score (LFES), dietary intake was assessed using the Australian Eating Survey and diet quality using the Australian Recommended Food Score. Pearson's correlation and linear regression analyses were performed to estimate the associations between potential <i>L. monocytogenes</i> exposure and dietary quality and intake, with adjustment for potential confounders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Data from 1638 women (mean [SD] age 32.0 [5.0] years, 57.8% born in Australia) were included. The median (IQR) gestational age was 35 (34–36) weeks and 43.5% of women had no prior pregnancies. A higher LFES (i.e., more frequent consumption of potential food sources of <i>L. monocytogenes</i>) was significantly associated with higher diet quality score (<i>r</i> = 0.60, <i>p</i> &lt; 0.001), higher intakes of nutrient-dense core foods (<i>r</i> = 0.11–0.43, <i>p</i> &lt; 0.001), and higher micronutrient intakes (<i>r</i> = 0.24–0.52, all <i>p</i> &lt; 0.001).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>More frequent consumption of foods that potentially harbour <i>Listeria monocytogenes</i> is associated with higher diet quality and nutrient intakes. Further research is needed to identify how to support women to achieve optimal diet quality and nutrient intakes while simultaneously minimising risk of listeriosis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554448","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":"Diet and Psoriasis-Related Information on Instagram: A Quality and Content Analysis of Posts Under Popular Psoriasis Hashtags","authors":"Sabrina Cowan,&nbsp;Poppy Hawkins,&nbsp;Ghislaine Marks,&nbsp;Rosalind Fallaize","doi":"10.1111/jhn.70034","DOIUrl":"https://doi.org/10.1111/jhn.70034","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Psoriasis is a chronic immune-mediated skin condition. Evidence supporting dietary management of psoriasis is limited. However, People Living with Psoriasis (PLwP) trial dietary interventions as a management strategy, often taken from popular literature. Social media is a popular source of nutrition information. However, little is known about the dietary information suggested for psoriasis on these platforms. The aim of this study was to explore the dietary approaches suggested for psoriasis on Instagram and evaluate their quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methodology</h3>\u0000 \u0000 <p>Cross-sectional content analysis of Instagram posts providing dietary information for plaque psoriasis management, posted under the 12 most popular psoriasis hashtags. Posts were evaluated for quality using the DISCERN instrument.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Overall, 138 Instagram posts were analysed. The most common type of dietary recommendation was ‘exclusion’, most frequently of alcohol and dairy. Detox and ‘clean eating’ were also frequently mentioned, as well as the inclusion of protein, and adherence to a gluten-free diet. The most common content creators were those with those with lived experience of psoriasis (29.7%). None of the posts were created by qualified nutrition professionals and only 6.5% were by healthcare professionals (HCPs). The majority (99%) of posts identified were of ‘poor’ quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Most dietary information on Instagram for managing psoriasis is poor quality, restrictive, unsubstantiated and shared by non-HCPs. Therefore, PLwP may be subject to dietary misinformation when using Instagram. HCPs should be equipped to counter diet and psoriasis misinformation. Further research is needed to investigate appropriate ways to provide dietary support for PLwP.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554223","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":"Artificial Intelligence-Based Diets: A Role in the Nutritional Treatment of Metabolic Dysfunction-Associated Steatotic Liver Disease?","authors":"Tugce Ozlu Karahan,&nbsp;Emre Batuhan Kenger,&nbsp;Yusuf Yilmaz","doi":"10.1111/jhn.70033","DOIUrl":"https://doi.org/10.1111/jhn.70033","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Metabolic dysfunction-associated steatotic liver disease (MASLD) is a growing global health concern. Effective management of this condition relies heavily on lifestyle modifications and dietary interventions. In this study, we sought to evaluate the dietary plans for MASLD generated by ChatGPT (GPT-4o) according to current guideline recommendations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>ChatGPT was used to create single-day meal plans for 48 simulated patients with MASLD, tailored to individual characteristics such as age, gender, height, weight and transient elastography parameters. The plans were assessed for appropriateness according to disease-specific guidelines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The mean energy content of the menus planned by ChatGPT was 1596.9 ± 141.5 kcal with a mean accuracy of 91.3 ± 11.0%, and fibre content was 22.0 ± 0.6 g with a mean accuracy of 88.1 ± 2.5%. However, they exhibited elevated levels of protein, fat and saturated fat acids. Conversely, the carbohydrate content was lower. ChatGPT recommended weight loss for obese patients but did not extend this advice to normal-weight and overweight individuals. Notably, recommendations for a Mediterranean diet and physical activity were absent.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>ChatGPT shows potential in developing dietary plans for MASLD management. However, discrepancies in macronutrient distributions and the omission of key evidence-based recommendations highlight the need for further refinement. To enhance the effectiveness of AI tools in dietary recommendations, alignment with established guidelines must be improved.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497284","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":"Evaluation of Patient Satisfaction With Hospital Foodservice During Treatment at a General Hospital in Mainland Greece","authors":"Foteini Potsi,&nbsp;Aristomenis Syngelakis","doi":"10.1111/jhn.70026","DOIUrl":"https://doi.org/10.1111/jhn.70026","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Adequate hospital foodservice is important to improve patient's nutritional status. Research aimed to evaluate patients' satisfaction with hospital foodservice during their treatment at a general hospital in Greece using a validated instrument, adding to the existing research.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methodology</h3>\u0000 \u0000 <p>A cross-sectional study was conducted on a random sample of patients aged &gt; 18 years who were hospitalized for at least 2 days in the selected hospital between March and April 2022. The hospital applies a conventional cooking preparation system, a central distribution system, and a quality management system. Data were collected using a Greek-translated version of the “Acute Care Hospital Foodservice Patient Satisfaction Questionnaire”, and analysed using descriptive measures, parametric and non-parametric tests.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In total, 202 questionnaires (response rate 87.7%) were included in the analysis. The majority (90.1%) stated an overall satisfaction of “good” or “very good”. Questions related to “Staff &amp; Service” received the highest scores, while questions related to “Food Quality” and “Meal Size” received the lowest. “Food Quality” was found to have the greatest effect on overall satisfaction. There were differences between wards. Men and younger patients were more likely to report hunger after and between meals.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Hospital foodservice faces the challenge of catering to a range of nutritional needs of different patients. Systematic assessment of patient satisfaction is crucial to improving evidence-based, patient-centered care. Although patients' overall satisfaction with foodservice was high, reflection on the interpretation of results is required as patient satisfaction is a complex measure, and the study was conducted during a pandemic.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475727","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":"Dietary Counselling Interventions in Malnutrition Research: Achieving an International Consensus on Best Practices Using an Amended Delphi Process","authors":"C. Elizabeth Weekes,&nbsp;Marian A. E. de van der Schueren,&nbsp;Heather Keller,&nbsp;Alison Steiber,&nbsp;Skye Marshall,&nbsp;Su Lin Lim,&nbsp;Christine Baldwin","doi":"10.1111/jhn.70028","DOIUrl":"https://doi.org/10.1111/jhn.70028","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>The evidence for the use of dietary counselling interventions in the management of malnutrition is inconsistent. Lack of consistency limits the ability to compare studies, impacting research, clinical practice and policy development.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aims</h3>\u0000 \u0000 <p>To establish an international consensus on minimum requirements for dietary counselling interventions used for the prevention and management of malnutrition in adults in a clinical research context.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>An international expert panel with seven members was formed. An amended Delphi study was conducted with 37 initial consensus statements generated from a targeted search of the literature. The agreement was assessed across two Delphi rounds and two online meetings. The full consensus was defined as the assignment of a score of 5 (strongly agree). A preliminary external validation was conducted with clinical and/or research dietetic professionals when delegates at the International Congress of Dietetics (ICD) 2021 voted during an online meeting on agreement with statements relating to patient assessment and delivery of a dietary counselling intervention.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Consensus was achieved for 27 statements across four themes, with justifications and commentary. Minimum requirements included eight statements for ‘nutritional assessment’ (theme 1), seven for ‘nutritional intervention content’ (theme 2), five for ‘nutritional intervention delivery’ (theme 3) and seven for ‘monitoring and follow-up’ (theme 4). The ICD delegates voted on elements of assessment (77 of 140 delegates in agreement) and delivery of the intervention (37 of 101 delegates in agreement), demonstrating that consensus on these aspects of nutritional support interventions was low to moderate in this delegate sample.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Consensus was achieved by an international group of experts to define the minimum essential factors for delivering dietary counselling interventions for the management of malnutrition in a research context; however, further external validation is required. The minimum requirements have the potential to influence research, clinical practice and policy development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143438814","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":"Effectiveness of an Intervention to Prevent Ultra-Processed Foods and Added Sugar in the First Year of Life: A Multicentre Randomised Controlled Trial in Brazil","authors":"Paola S. Baratto,&nbsp;Daniel J. Hoffman,&nbsp;Júlia L. Valmórbida,&nbsp;Paula S. Leffa,&nbsp;Carlos A. Feldens,&nbsp;Márcia R. Vitolo","doi":"10.1111/jhn.70022","DOIUrl":"https://doi.org/10.1111/jhn.70022","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The early consumption of ultra-processed foods (UPFs) and added sugars (AS) has been linked to adverse outcomes in infancy. The objective of this study was to determine the effectiveness of a dietary counselling strategy to prevent the consumption of UPFs and AS in the first year of life.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methodology</h3>\u0000 \u0000 <p>A multicentre randomised controlled trial was conducted with 516 mother–child pairs in three state capitals of Brazil. Mothers were randomly assigned to the control group (CG) or intervention group (IG) after childbirth. The IG received orientation based on UNICEF dietary guidelines and five monthly telephone calls to reinforce the intervention. Dietary intake was measured using food introduction questionnaires and 24-h recalls during home visits at 6 and 12 months. Between-group differences were analysed by generalised estimating equations and presented as mean difference (95% CI).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Children in the IG had lower UPF intake at 6 and 12 months of age (−20.69 g/day; 95% CI: −37.87 to −3.50; <i>p</i> = 0.018 and −32.51 g/day; 95% CI: −61.03 to −3.99; <i>p</i> = 0.025) and lower AS intake at 12 months of age (−4.92 g/day; 95% CI: −9.43 to −0.41; <i>p</i> = 0.033). The intervention also had a positive impact on the period of exclusive breastfeeding, reducing the offer of infant formula, cow's milk, and toddler milk in the first year of life.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Principal Conclusions</h3>\u0000 \u0000 <p>The dietary counselling strategy was effective at preventing the early consumption of UPFs and AS in the first year of life. Future research should focus on social and cultural barriers to improve adherence to infant feeding interventions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424168","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":"Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians","authors":"Veronica Moran,&nbsp;Sally G. Moore,&nbsp;Peter Ho","doi":"10.1111/jhn.70029","DOIUrl":"https://doi.org/10.1111/jhn.70029","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Food processing converts fresh food into products and is of interest to nutrition professionals including dietitians given emerging evidence linking consumption of 'ultra-processed' products with health.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Objective</h3>\u0000 \u0000 <p>To explore dietitians' professional practice around the topic of processed foods and health, including their perceptions of individual food products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>An online survey was developed to evaluate professional involvement, confidence and views using a 5-point scale (i.e., 1 = never, 5 = daily). Respondents' perceptions of three products were also obtained, including level of processing (LoP) (from 1 = unprocessed to 5 = ultra-processed) and recommended frequency of consumption (FoC) (from 1 = avoid to 5 = several times/day). Eligible survey respondents (UK dietitians) were recruited via the British Dietetic Association and social media. Data were analysed descriptively. A focus group was held with five dietitians to discuss current practice around this topic. Verbal data were thematically analysed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Survey respondents (<i>n</i> = 366) possessed an average of 13 ± 9.8 years practising across various specialisms. Most discussed (82%) and provided guidance on (77%) processed foods and health monthly or more frequently, with 'high' levels of confidence (61%–59%), and agreed that healthy diets may include processed (94%) or 'highly/ultra' processed (71%) foods. Perceptions of each individual food product varied, yet the largest proportion of respondents selected LoP and FoC options for Tinned tomatoes: 'minimally processed' (54%), 'several times/week' (69%); mycoprotein mince: 'highly/ultra-processed' (57%), 'several times/month' (40%); and wholemeal bread: 'processed' (46%), 'several times/week' (58%). Focus group themes included uncertainties in definitions of ultra-processed and negative consumer perceptions around processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This first survey of UK dietitians on processed foods suggests that dietetic practice frequently involves this topic and that views on the role of these foods in healthy diets are varied. Respondents also possessed a range of perceptions on the LoP of individual products, and further work is now warranted to support future development for dietetic practice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143389344","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}