Relevant bibliographies by topics / Dietitians Australia

Academic literature on the topic 'Dietitians Australia'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Dietitians Australia"

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Rushton, Alita, Adrienne Young, Heather Keller, Judith Bauer, and Jack Bell. "Delegation Opportunities for Malnutrition Care Activities to Dietitian Assistants—Findings of a Multi-Site Survey." Healthcare 9, no. 4 (April 10, 2021): 446. http://dx.doi.org/10.3390/healthcare9040446.

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Approximately one-third of adult inpatients are malnourished with substantial associated healthcare burden. Delegation frameworks facilitate improved nutrition care delivery and high-value healthcare. This study aimed to explore knowledge, attitudes, and practices of dietitians and dietitian assistants regarding delegation of malnutrition care activities. This multi-site study was nested within a nutrition care implementation program, conducted across Queensland (Australia) hospitals. A quantitative questionnaire was conducted across eight sites; 87 dietitians and 37 dietitian assistants responded and descriptive analyses completed. Dietitians felt guidelines to support delegation were inadequate (agreement: <50% for assessment/diagnosis, care coordination, education, and monitoring and evaluation); dietitian assistants perceived knowledge and guidelines to undertake delegated tasks were adequate (agreement: >50% food and nutrient delivery, education, and monitoring and evaluation). Dietitians and dietitian assistants reported confidence to delegate/receive delegation (dietitian agreement: >50% across all care components; dietitian assistant agreement: >50% for assessment/diagnosis, food and nutrient delivery, education, monitoring and evaluation). Practice of select nutrition care activities were routinely performed by dietitians, rather than assistants (p < 0.001 across all nutrition care components). The process for care delegation needs to be improved. Clarity around barriers and enablers to delegation of care prior to implementing reforms to the current models of care is key.
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Tran, Georgie, Rachel C. Brown, and Elizabeth P. Neale. "Perceptions of Nut Consumption amongst Australian Nutrition and Health Professionals: An Online Survey." Nutrients 14, no. 8 (April 15, 2022): 1660. http://dx.doi.org/10.3390/nu14081660.

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Habitual nut consumption is associated with reduced risk of chronic diseases; however, consumption levels in Australia are below recommendations. This study examined perceptions and knowledge regarding nut consumption among Australian healthcare professionals and their provision of nut consumption recommendations. A cross-sectional online survey of Australian health professionals was conducted in February–April 2020. Questions in the survey included demographic details, participants’ perceptions of nut consumption, and nut consumption recommendations they may make to clients and patients. A total of 204 health professionals completed the survey, of which 84% were dietitians or nutritionists. Health professionals demonstrated basic nutritional knowledge regarding nut consumption; however, non-dietitians/nutritionists lacked knowledge of long-term benefits of nut consumption. Dietitians/nutritionists were more likely to agree that nuts are healthy and do not cause weight gain when compared to non-dietitians/nutritionists (p = 0.021). A total of 63% of health professionals advised at least some of their clients to eat more nuts, and this was higher among dietitians/nutritionists (68%) than non-dietitians/nutritionists (31%). While basic nutritional knowledge regarding nut consumption was observed among all health professionals, there is scope for further education, particularly for non-dietitians/nutritionists, to ensure that nutrition information provided to patients and clients is accurate and reflects the current evidence base.
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Kelly, Jaimon T., Margaret Allman‐Farinelli, Juliana Chen, Stephanie R. Partridge, Clare Collins, Megan Rollo, Rebecca Haslam, Tara Diversi, and Katrina L. Campbell. "Dietitians Australia position statement on telehealth." Nutrition & Dietetics 77, no. 4 (June 28, 2020): 406–15. http://dx.doi.org/10.1111/1747-0080.12619.

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4

Braakhuis, Andrea J., Kelly Meredith, Gregory R. Cox, William G. Hopkins, and Louise M. Burke. "Variability in Estimation of Self-reported Dietary Intake Data from Elite Athletes Resulting from Coding by Different Sports Dietitians." International Journal of Sport Nutrition and Exercise Metabolism 13, no. 2 (June 2003): 152–65. http://dx.doi.org/10.1123/ijsnem.13.2.152.

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A routine activity for a sports dietitian is to estimate energy and nutrient intake from an athlete’s self-reported food intake. Decisions made by the dietitian when coding a food record are a source of variability in the data. The aim of the present study was to determine the variability in estimation of the daily energy and key nutrient intakes of elite athletes, when experienced coders analyzed the same food record using the same database and software package. Seven-day food records from a dietary survey of athletes in the 1996 Australian Olympic team were randomly selected to provide 13 sets of records, each set representing the self-reported food intake of an endurance, team, weight restricted, and sprint/power athlete. Each set was coded by 3–5 members of Sports Dietitians Australia, making a total of 52 athletes, 53 dietitians, and 1456 athlete-days of data. We estimated within- and between- athlete and dietitian variances for each dietary nutrient using mixed modeling, and we combined the variances to express variability as a coefficient of variation (typical variation as a percent of the mean). Variability in the mean of 7-day estimates of a nutrient was 2- to 3-fold less than that of a single day. The variability contributed by the coder was less than the true athlete variability for a 1-day record but was of similar magnitude for a 7-day record. The most variable nutrients (e.g., vitamin C, vitamin A, cholesterol) had ~3-fold more variability than least variable nutrients (e.g., energy, carbohydrate, magnesium). These athlete and coder variabilities need to be taken into account in dietary assessment of athletes for counseling and research.
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Condo, Dominique, and Janelle Gifford. "Celebrating 25 years of Sports Dietitians Australia." Nutrition & Dietetics 78, S2 (October 2021): 5–6. http://dx.doi.org/10.1111/1747-0080.12708.

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6

Yaxley, Alison, and Michelle D. Miller. "The Challenge of Appropriate Identification and Treatment of Starvation, Sarcopenia, and Cachexia: A Survey of Australian Dietitians." Journal of Nutrition and Metabolism 2011 (2011): 1–6. http://dx.doi.org/10.1155/2011/603161.

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Malnutrition is an umbrella term that includes starvation, sarcopenia, and cachexia; however, differentiating between these terms is infrequent in clinical practice. Given that the effectiveness of treatment depends on the aetiology of unintentional weight loss, it is important that clinicians are aware of the defining characteristics. The aim of this study was to determine whether Australian dietitians understand and use the terms starvation, sarcopenia, and cachexia and provide targeted treatment strategies accordingly. Members of the Dietitians Association of Australia were surveyed to gain information on practices and attitudes to diagnosis and treatment of adult malnutrition. In addition, three case studies were provided to examine understanding of starvation, sarcopenia, and cachexia. 221 dietitians accessed the survey. 81 respondents (43%) indicated the use of at least one alternate term (starvation, sarcopenia, and/or cachexia). Muscle wasting was the most commonly used diagnostic criterion. High-energy high-protein diet was the most common therapy prescribed. Correct diagnoses for case studies were recorded by 6% of respondents for starvation, 46% for sarcopenia, and 21% for cachexia. There is a need for increased awareness of the existence of starvation, sarcopenia, and cachexia amongst Australian dietitians and research into appropriate methods of identification and treatment for each condition.
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Harper, Claudia, Radhika V. Seimon, Amanda Sainsbury, and Judith Maher. "“Dietitians May Only Have One Chance”—The Realities of Treating Obesity in Private Practice in Australia." Healthcare 10, no. 2 (February 21, 2022): 404. http://dx.doi.org/10.3390/healthcare10020404.

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Introduction: Overweight and obesity are the leading contributors to non-fatal burden of disease in Australia. Very low energy diets (VLEDs) comprising of meal replacement products (MRP) effectively induce substantial weight loss in people with obesity, yet they are rarely used as a first line treatment. Dietitians in private practice are perfectly placed to administer treatments for obesity; however, little is known about the preferred interventions used or their attitudes to incorporating VLEDs and MRPs into their treatments for overweight and obesity. Methods: This study used descriptive qualitative methods to explore accredited practicing dietitians’ (APDs’) perspectives and practices regarding obesity and obesity interventions, including the use of VLEDs and MRPs. Qualitative in-depth semi-structured interviews were conducted with 20 dietitians who had experience in private practice and in treating obesity. Transcribed interviews were analysed thematically using the technique of template analysis. Results: In the context within which dietitians’ practice was found to be a barrier to using evidence-based practice (EBP) for obesity treatment, four overarching themes were found. These were: (1) patient-centred care is the dietitians’ preferred intervention model; (2) VLEDs promote weight loss in specific situations; (3) systemic barriers constrain effective dietetic practice and equitable access to all, and (4) successful outcomes are predicated on working outside of systemic barriers. Conclusion: Dietitians in private practice are well placed and able to provide life-enhancing and evidence-based treatments for overweight and obesity and associated chronic disease in the community. However, systemic barriers need to be addressed to provide equitable access to effective care irrespective of socio-economic status.
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Hanks, Amber J., Clare Hume, Siew Lim, and Jessica A. Grieger. "The Perspectives of Diabetes Educators and Dietitians on Diet and Lifestyle Management for Gestational Diabetes Mellitus: A Qualitative Study." Journal of Diabetes Research 2022 (June 22, 2022): 1–11. http://dx.doi.org/10.1155/2022/3542375.

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This study explores the knowledge and practice of diabetes educators and dietitians on diet and lifestyle management in women with gestational diabetes mellitus (GDM). Diabetes educators and dietitians were recruited from three maternity hospitals in Adelaide (Australia), through snowball and purposive sampling. Thirteen semistructured interviews were conducted, audio recorded, transcribed verbatim, and analysed for codes and themes. Four themes emerged: guidelines and resources, dietary intervention, management delivery, and communication. Diabetes educators and dietitians demonstrated consistent knowledge of nutritional management for GDM and uniform delivery methods. However, a lack of culturally diverse resources was highlighted, along with a lack of continuity of care across the multidisciplinary team. Barriers towards uptake of dietary intervention were reflected by diabetes educators and dietitians as women showing signs of guilt and stress and disengaging from the service. Further exploration on the knowledge and practice of diabetes educators and dietitians for GDM to best inform implementation strategies for knowledge translation of nutritional management is needed. The indication of language and cultural barriers and resources highlight an ongoing key priority area to support the care of women of ethnic minorities.
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Barbour, Liza, Ellyn Bicknell, Julie Brimblecombe, Stefanie Carino, Molly Fairweather, Mark Lawrence, Juliet Slattery, Julie Woods, and Elizabeth World. "Dietitians Australia position statement on healthy and sustainable diets." Nutrition & Dietetics 79, no. 1 (February 2022): 6–27. http://dx.doi.org/10.1111/1747-0080.12726.

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10

Palermo, Claire, Jane Conway, Eleanor J. Beck, Janeane Dart, Sandra Capra, and Susan Ash. "Methodology for developing competency standards for dietitians in Australia." Nursing & Health Sciences 18, no. 1 (March 2016): 130–37. http://dx.doi.org/10.1111/nhs.12247.

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Dissertations / Theses on the topic "Dietitians Australia"

1

Scott, Jane A. "A study of the present and potential contribution of dietitians to health care in Australia." Thesis, Curtin University, 1987. http://hdl.handle.net/20.500.11937/935.

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This study was undertaken to determine the present and potential contribution of dietitians to health care in Australia. Data were collected from three separate surveys conducted over a 15 month period from September 1984 to December 1985. The first survey, a National Workforce survey, provided a profile of the demographic and employment characteristics of the dietetic profession in Australia. The second survey was undertaken to determine the role of the dietitian as perceived by dietitians themselves and in the third survey a group of general practitioners was surveyed to determine what they perceived to be the role of the dietitian and to what extent they utilised the services of dietitians.Results of the surveys suggest that dietitians in Australia are not realising their full potential contribution to health care. Firstly, there are too few dietitians in Australia and it is unlikely, despite the best intentions, that the profession will be able to meet consumer need and demand for nutritional care and education. There was considerable disparity between what dietitians considered to be their ideal role versus their actual role. Role disparity among dietitians was highest for professional development, education and research activities and low or moderate for nutritional care activities. A lack of time was most frequently cited as the major deterrent preventing dietitians performing activities which they perceived to be part of their ideal role.The results of the third survey indicated that in general, the doctors surveyed had favourable opinions of dietitians but that they held rather traditional views of the role of the dietitian, expecting them to be more involved in food preparation and service than dietitians expected to be. This general lack of awareness of the role and expertise of dietitians and their potential contribution to health care is likely to lead to an under- utilisation of the full range of services provided by dietitians as evidenced by this study.
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Scott, Jane A. "A study of the present and potential contribution of dietitians to health care in Australia." Curtin University of Technology, School of Community Health, 1987. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=11642.

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This study was undertaken to determine the present and potential contribution of dietitians to health care in Australia. Data were collected from three separate surveys conducted over a 15 month period from September 1984 to December 1985. The first survey, a National Workforce survey, provided a profile of the demographic and employment characteristics of the dietetic profession in Australia. The second survey was undertaken to determine the role of the dietitian as perceived by dietitians themselves and in the third survey a group of general practitioners was surveyed to determine what they perceived to be the role of the dietitian and to what extent they utilised the services of dietitians.Results of the surveys suggest that dietitians in Australia are not realising their full potential contribution to health care. Firstly, there are too few dietitians in Australia and it is unlikely, despite the best intentions, that the profession will be able to meet consumer need and demand for nutritional care and education. There was considerable disparity between what dietitians considered to be their ideal role versus their actual role. Role disparity among dietitians was highest for professional development, education and research activities and low or moderate for nutritional care activities. A lack of time was most frequently cited as the major deterrent preventing dietitians performing activities which they perceived to be part of their ideal role.The results of the third survey indicated that in general, the doctors surveyed had favourable opinions of dietitians but that they held rather traditional views of the role of the dietitian, expecting them to be more involved in food preparation and service than dietitians expected to be. This general lack of awareness of the role and expertise of dietitians and their potential contribution to health care is likely to lead ++
to an under- utilisation of the full range of services provided by dietitians as evidenced by this study.
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3

Snell, Robynne Rae. "A longitudinal study on the development of professional identity by dietitians in Australia." Thesis, Curtin University, 2021. http://hdl.handle.net/20.500.11937/86166.

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The study investigated professional identity development and factors affecting collaborative practice in a cohort of Australian dietitians, using a mixed methods approach. Professional identity formation challenged students with transition shock on entering employment but developed as their practice and confidence increased. Collaborative practice was affected by role socialisation, employment context and power relationships in the workplace. Recommendations include articulating professional identity into curriculum, early exposure to the professional community and greater student opportunities for collaborative practice.
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