Artigos de revistas: "Nutrition and dietetics"

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Blight, Carlea. "Queering Nutrition and Dietetics". Journal of Critical Dietetics 7, n.º 2 (19 de julho de 2024): 338–46. http://dx.doi.org/10.32920/jcd.v7i2.1907.

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This review examines Phillip Joy and Megan Aston’s Queering Nutrition and Dietetics: LGBTQ+ Reflections on Food Through Art. Through intimate and critical reflexivity, the featured authors and artists offer readers a unique interpretation of nutrition and dietetics as a field that begs revitalization. By delving into the lives of queer individuals and their relationship with food, Joy and Aston address the prevalent marginalization that exists within nutritional healthcare. Queering Nutrition and Dietetics challenges conventional norms and opens new avenues of understanding through creative exploration and community building. This review explores the book's mission to create a more diverse and inclusive future, compelling readers and practitioners to take part in dismantling the barriers within nutritional healthcare and dietetics.

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Baxter, Suzanne Domel, Matthew Landry, Judith Rodiguez, Neva Cochran, Sharon Sweat e Levin Dotimas. "Diversity demographics are needed to enhance accurate assessment of diversity in the nutrition and dietetics profession". Critical Dietetics 6, n.º 2 (3 de fevereiro de 2022): 28–44. http://dx.doi.org/10.32920/cd.v6i2.1462.

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A diverse workforce is vitally important to ensure that our nation has quality, affordable, and accessible health care. Diversity, equity, and inclusion are crucial to the nutrition/dietetics profession. As the Academy of Nutrition and Dietetics (Academy) strives to increase and better target its efforts in these areas, assessment will be required to measure progress. Evaluation of progress hinges on the cooperation of individual nutrition/dietetics practitioners — registered dietitians (RDs) or registered dietitian nutritionists (RDNs) and dietetic technicians registered (DTRs) and nutrition dietetics technicians, registered (NDTRs) to report race/ethnicity and/or gender to the Academy and/or the Commission on Dietetic Registration (CDR). Furthermore, accurate assessment and reporting of diversity demographics of the profession rely on the Academy and/or the CDR to use the full de-identified database of practitioners rather than smaller surveys. This article 1) summarizes reports on practitioners in health occupations by race/ethnicity and gender diversity from the CDR, U.S. government, and other professional organizations, 2) summarizes data collection standards issued by the U.S. government on race and ethnicity, 3) provides a recommended action step to encourage nutrition/dietetics practitioners to self-report race/ethnicity and gender to the Academy and/or the CDR, and 4) provides recommended action steps to encourage the Academy and/or the CDR to use the full de-identified database of nutrition/dietetics practitioners rather than smaller surveys to report diversity demographics of RDs/RDNs and DTRs/NDTRs by Academy groups, and to make several revisions to the CDR Registry Statistics and surveys to enhance future diversity and more accurate assessment of diversity in the profession.

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Gardiner, Claire, Nevine El-Sherbini, Sue Perry, Jane Alderdice, Annabel Harman e Linda Tarm. "The Renal Dietetic Outcome Tool (RDOT) in clinical practice". Journal of Kidney Care 4, n.º 3 (2 de maio de 2019): 116–24. http://dx.doi.org/10.12968/jokc.2019.4.3.116.

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Providing cost- and clinically-effective services is essential in today's NHS, but it can be difficult to capture this data in day to day practice. The identification and development of outcome measures for dietetics is an ongoing challenge. This article describes how the Renal Nutrition Group of the British Dietetic Association developed three renal-specific Dietetic Outcome Models and a Renal Dietetic Outcome Tool (RDOT) to measure dietetic outcomes in potassium and phosphate management and oral nutrition support in patients with chronic kidney disease for use in daily clinical practice

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Bobroff, Linda B. "Registration and Licensure of Nutrition Professionals in Florida". EDIS 2016, n.º 6 (8 de agosto de 2016): 3. http://dx.doi.org/10.32473/edis-fy690-2016.

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Consumers need to know who is qualified to practice nutrition or dietetics before seeking nutrition advice. This 3-page fact sheet is a major revision that provides information about dietetic registration and licensure. Written by Linda B. Bobroff, and published by the UF Department of Family, Youth and Community Sciences, June 2016.

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Hwalla, N., e M. Koleilat. "Dietetic practice: the past, present and future". Eastern Mediterranean Health Journal 10, n.º 6 (13 de junho de 2004): 716–30. http://dx.doi.org/10.26719/2004.10.6.716.

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The history of dietetics can be traced as far back as the writings of Homer, Plato and Hippocrates in ancient Greece. Although diet and nutrition continued to be judged important for health, dietetics did not progress much till the 19th century with the advances in chemistry. Early research focused focuses on vitamin deficiency diseases while later workers proposed daily requirements for protein, fat and carbohydrates. Dietetics as a profession was given a boost during the Second World War when its importance was recognized by the military. Today, professional dietetic associations can be found on every continent, and registered dietitians are involved in health promotion and treatment, and work alongside physicians. The growing need for dietetics professionals is driven by a growing public interest in nutrition and the potential of functional foods to prevent a variety of diet-related conditions

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Rogus, Stephanie, Shadai Martin e Sylvia Gabriela Phillips. "Teaching in an Undergraduate Dietetics Program and Internship During COVID-19". Journal of Family & Consumer Sciences 113, n.º 2 (1 de abril de 2021): 25–29. http://dx.doi.org/10.14307/jfcs113.2.25.

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During the spring semester of 2020, COVID-19 disrupted teaching at universities across the United States ("Coronavirus Hits Campus," 2020). Transitioning courses online presented many difficulties for instructors (Gannon, 2020; McMurtrie, 2020b; Schmalz, 2020), and educators in family and consumer sciences (FCS)–and dietetics in particular–worked to engage students, administer exams, address confusion with content, and identify alternatives for supervised practice within a very short timeframe. This paper discusses the challenges faced and solutions discovered by undergraduate and graduate dietetics program faculty at New Mexico State University (NMSU) in transitioning face-to-face courses to online. It also discusses how changes in teaching practices during this time will affect the future of dietetics education. Both programs are accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND), which requires programs (undergraduate, graduate, and dietetic internships) to meet specific learning competencies and supervised practice hours and provide documentation that requirements are met (Academy of Nutrition and Dietetics, 2020b). Although accreditation is not unique to dietetics programs, the specific requirements, varied practice sites, and range of possible solutions merit attention.

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Landry, Matthew J., Dylan A. Bailey, MinJi Lee, Samuel Van Gundy e Audrey Ervin. "The Impostor Phenomenon in the Nutrition and Dietetics Profession: An Online Cross-Sectional Survey". International Journal of Environmental Research and Public Health 19, n.º 9 (3 de maio de 2022): 5558. http://dx.doi.org/10.3390/ijerph19095558.

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The impostor phenomenon (IP) (also known as impostor syndrome) describes high-achieving individuals who, despite their objective successes, fail to internalize their accomplishments and have persistent self-doubt and fear of being exposed as a fraud or impostor. This study aimed to assess the prevalence and predictors of IP within a sample of nutrition and dietetics students and practitioners. An online cross-sectional survey was conducted and utilized a non-random, convenience sampling approach. A total of 1015 students, dietetic interns, and currently practicing and retired registered dietitian nutritionists and nutrition and dietetic technicians registered provided complete responses. IP was assessed with the Clance Impostor Phenomenon Scale (CIPS). Self-reported job satisfaction and well-being were assessed using validated scales. Average CIPS score was 66.0 ± 16.3 (range 22–99), and higher scores indicate more frequent or severe IP experiences. Frequent or intense IP was reported by 64% of survey respondents (n = 655). Older age, greater educational attainment and professional level, and membership in Academy of Nutrition and Dietetics groups were associated with lower IP scores. Greater social media use was associated with higher IP scores. Job satisfaction and overall well-being were inversely correlated with IP (p < 0.001). Findings suggest that IP experiences were common among a majority of nutrition and dietetics students and practitioners surveyed. Additional research and development of preventative strategies and interventions is needed.

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Palermo, Claire. "Student and faculty perceptions of research in nutrition and dietetics: A qualitative investigation." Critical Dietetics 2, n.º 1 (14 de março de 2014): 11. http://dx.doi.org/10.32920/cd.v2i1.777.

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Evidence is fundamental to the practice of nutrition and dietetics yet few dietitians pursue research as a career path. The aim of this study was to explore elements of undergraduate teaching and learning in nutrition and dietetics that supports research skills development and inspires students to pursue research. This researched formed part of a process intended to inform curriculum development for undergraduate dietetic education. In-depth interviews with dietitians (past undergraduate students) pursuing research degrees and academics embedding research skills within their teaching and learning in nutrition and dietetics and other health professions were conducted, transcribed and analysed using thematic analysis. Eight students and five academics participated in the study. Qualitative analysis revealed three key themes. (i) Research in nutrition and dietetics is fundamental to practice; (ii) There are a number of internal and external cultivators and capacities for research; and (iii) strategies and approaches for research skill development should start early, continue through a curriculum and promote independence. This study identified that students and academics view research as fundamental to the practice of dietetics. Personal drivers as well as external factors enhance involvement in research. Research skills teaching should commence early and be embedded across whole curricula. The findings can be used to create teaching and learning opportunities that support research skill development and inspire dietitians to pursue research.

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Kiisk, Liidia. "Organizing the Estonian Physicians’ Nutritional and Dietetics Society in Tartu University Hospital". Papers on Anthropology 27, n.º 2 (16 de outubro de 2018): 38–42. http://dx.doi.org/10.12697/poa.2018.27.2.04.

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Along with everyday clinical work, many nurses and physicians are dealing with clinical nutrition – counselling of patients, nutrition research and cooperation with specialists. It is essential to organise the clinical nutrition of inpatients, outpatients and home-care patients. Patients with chronic diseases and their carers expect increasingly profound information and guidelines about their nutrition from their attending physicians or department nurses and later at home – for this, specific guidelines are needed. An initiative group of physicians at Tartu University Hospital founded the Estonian Physicians’ Nutritional and Dietetics Society. The aims of the Estonian Physicians’ Nutritional and Dietetics Society are development of cooperation and information exchange with specialists in different areas, development and conducting of continuing education programmes in dietetics in cooperation with the Centre for Continuing Medical Education at the University of Tartu. The terminology of dietetics needs unification and updating. Disease-specific clinical nutrition guidelines have to be compiled and published.

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Gonzalez, Andie Lee, Patricia A. Lynch, Becky Dorner e Mary Beth Arensberg. "Historical Perspective and Current State Review: Advancing Lifelong Learning and Continuing Professional Education in Nutrition and Dietetics to Expand Opportunities, Equity, Access, and Future Transformations". Dietetics 2, n.º 4 (8 de novembro de 2023): 321–33. http://dx.doi.org/10.3390/dietetics2040023.

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Lifelong learning has been integral to advancement of the nutrition and dietetics profession and its practitioners. Both the United States (US) Commission on Dietetic Registration (CDR) and the Academy of Nutrition and Dietetics (Academy) advocate for continuous skill development and professional growth. Responding to evolving environmental trends and diverse practice perspectives, the CDR joined the Joint Accreditation for Interprofessional Continuing Education organization in 2020, and the CDR is transforming its own continuing professional education (CPE) requirements and prior-approval program. This paper presents a historical perspective and a current state narrative review, chronicling past and recent developments in nutrition and dietetics CPE in the US, including opportunities for reflective learning and interprofessional continuing education (IPCE). Also explored are the establishment and expansion of the Joint Accreditation organization and its standards, as well as applicable case examples. Additionally, this paper outlines the CDR and the Academy’s strategies for advancing inclusion, diversity, equity, and access (IDEA) within the profession and identifies how CPE advancements may facilitate accessible and equitable CPE for an increasingly diverse membership of practitioners. Nutrition and dietetics professionals stand to benefit from a more comprehensive understanding of changes in CPE and the opportunities they may bring to the future of the profession.

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AbuSabha, Rayane, e Mary Dean Coleman. "Nutrition and Dietetics Directors’ Workload and Compensation Related to Program Accreditation Activities". Open Nutrition Journal 9, n.º 1 (27 de fevereiro de 2015): 13–21. http://dx.doi.org/10.2174/1876396001509010013.

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Nutrition and dietetics program directors were surveyed to quantify the amount of time they spend meeting accreditation-related requirements, and to determine the type of compensation they receive for their director workload. The survey was sent electronically in August 2011 to all nutrition and dietetics directors (N=572). A total of 312 usable surveys were received for a 54.5% response rate. The distribution of respondents almost mirrored the general distribution of nutrition and dietetics programs: 138 (44%) from Dietetic Internship (DI) programs, 122 (39%) from Didactic Programs in Dietetics (DPD), 29 (9%) from Coordinated Programs (CP) and 23 (7%) from Dietetic Technician (DT) programs. The majority of respondents (83%) were faculty based at a college or university, of whom, 49% had annual teaching loads between 18 and 24 credits. The average number of hours spent on director-type activities was approximately 22 hours/week with 15.6 of these hours dedicated to meeting accreditation specific requirements. Of the 248 directors who responded to the compensation questions, the majority (n=198, 80%) reported receiving some form of time relief or compensation for their responsibilities as program directors, commonly a 3-credit or 6-credit annual load reduction. On the other hand, 55 directors (22%) received no time relief or compensation for any of their work as program directors. Overall, the reported compensation did not match the level of effort stated by directors. Future evaluations should examine the possible association between the amount of time program directors spend on accreditation-related activities and the quality of their programs, and whether these accreditation activities are affecting the quality of the work for the directors’ other job responsibilities.

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McKinley, Erin, Leila Shinn, Suzi Hinck, Lisa Jones, Adrien Paczosa e Katie Goldberg. "Skills, Satisfaction, and Future Recommendations for Salary and Benefit Negotiation Success Among Nutrition and Dietetics Professionals in the United States". Current Developments in Nutrition 6, Supplement_1 (junho de 2022): 431. http://dx.doi.org/10.1093/cdn/nzac056.011.

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Abstract Objectives This study aimed to analyze the thoughts, feelings, and experiences of nutrition and dietetics professionals in the United States related to salary and benefit (S&B) negotiation. There is a lack of tools and training to assist in S&B negotiations within the nutrition profession. This study is the first to analyze these variables to formulate solutions for working professionals. Methods Nutrition and dietetics professionals (N = 1239), 22 to 90 years of age, completed a 32-question, web-based survey in the late spring of 2021. Study information was disseminated via professional organization mailing lists, Dietetic Practice Groups, State dietetics groups, and social media pages/groups. Survey items addressed experience with, confidence in, interest in advancing skills to negotiate S&B, and past successes with negotiation. Results Participants were mostly white (90.2%), female (94.5%), Registered Dietitian (RD) (96.8%). Clinical nutrition practitioners had significantly lower salary satisfaction, experience, confidence, and negotiation success (p < 0.001) than all other practice areas but had a significantly higher interest in advancing S&B negotiation skills (p = .017). Those making $100,000 or more per year had the most negotiation experience, found the possession of negotiation skills to be the most valuable (p = 0.049), and had significantly more negotiation success (p < 0.001) than those making less than $74,000 per year. Conclusions This study adds new and vital negotiations, with tailored training for success in different practice areas of nutrition and dietetics. information to the body of literature on S&B negotiation in the nutrition and dietetics profession. Early education, exposure, and empowerment are key factors in improving the negotiation experience. Future efforts by nutrition-focused professional organizations should aim to create continuing education opportunities to advance skills and confidence in S&B. Funding Sources None.

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GOPALAN, C. "Dietetics and Nutrition". Journal of the American Dietetic Association 97, n.º 7 (julho de 1997): 737–41. http://dx.doi.org/10.1016/s0002-8223(97)00183-1.

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Turner, Dorothea F. "NUTRITION AND DIETETICS". Nutrition Reviews 5, n.º 10 (27 de abril de 2009): 289–90. http://dx.doi.org/10.1111/j.1753-4887.1947.tb04051.x.

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Veena, ,., e Vandana Verma. "An Appraisal on Ayurvedic Diet and Dietary Intake Considerations in View of Nutrition Science". Indian Journal of Nutrition and Dietetics 55, n.º 1 (12 de janeiro de 2018): 88. http://dx.doi.org/10.21048/ijnd.2018.55.1.18007.

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Now-a-days non-communicable diseases and metabolic disorders have become the major concern of health care providers and researchers. The major causes of these health problems are change in lifestyle and food behavior. Ayurveda has given great consideration to diet, dietary methods along with daily and seasonal regimens and code of conduct in health and disease. Acharya Charaka has quoted that human body and disease both are the product of nutrition. The state of health depends on diet and dietetic, faulty intake of diet results in diseased state. The person who wants to be free from different diseases should eat Hitakar Aahar (suitable diet) in adequate amount on appropriate time as per the status of digestive fire. Ayurveda has given an extensive description about Diet and Dietetics under the preview of Ashtha Aahar Vidhi Visheshayatana (eight specific factors related to method of food cooking, processing, food combinations and it’s intake) and Dwadasha Pravicharana (twelve rules related to method of intake of food), Viruddha Aahar (incompatible diet), Pathya (suitable), Apathya (unsuitable) diet.<p>All the ancient literatures related to different cultures including Ayurveda have focused on diet in maintenance of health and management of diseases. But the available dietetics literatures have not acknowledged the contribution of Ayurveda scholars. The dietetic concepts described in Ayurveda, may contribute a lot in maintenance of health and management of life style disorder. The aim of writing this article is to highlight the hidden concept of the diet and dietetics to the researchers in the field of dietetics and medicine.</p>

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Lordly, Daphne. "Students’ Perceptions of Males: Entering the Dietetic Profession". Canadian Journal of Dietetic Practice and Research 73, n.º 3 (setembro de 2012): 111–16. http://dx.doi.org/10.3148/73.3.2012.111.

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Purpose: Perceptions about males within the dietetic profession were examined among students enrolled in dietetic programs. Methods: A survey was administered in classes or online to first- and fourth-year nutrition students in seven dietetic programs. Data were subjected to content analysis to determine why students thought more males were not choosing dietetics as a career, and what impact an increase in males choosing dietetics might have on the profession. Results: Barriers to career choice were primarily gendered. Respondents believed an increase in male dietitians would be positive, increasing professional diversity. Specifically, more male role models would reach more male clients and increase male interest in dietetics as a career. Students also foresaw improved professional status, leading to greater professional respect and credibility. Current stereotyping would be challenged. Perspectives revealed heteronormative assumptions that would influence recruitment strategies. Conclusions: The findings suggest that broadening the current sex composition of the profession could be beneficial. Attitudes and practices from inside and outside the dietetic profession can influence career choice. Further research would allow a more nuanced approach to the complex and interrelated issues associated with sex and gendered behavior as they relate to the professional complement.

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Ricci, Lynsey M., Libby MacQuillan e Arlene Grant-Holcomb. "The Prevalence and Perception of Disordered Eating and Eating Disorders Among Dietetic Students, Interns, and Graduates at a University". Nutrition Today 59, n.º 2 (março de 2024): 62–67. http://dx.doi.org/10.1097/nt.0000000000000678.

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Disordered eating (DE) and eating disorders (EDs) are behaviors indicative of unhealthy relationships between food and body image. They may require mental health interventions and have implications for dietetic practice when they occur in dietetic professionals. This was a cross-sectional study about them delivered over the internet to students, interns, and graduates of nutrition and dietetics at a university. About half (53%) of respondents indicated having a personal experience with DE or an ED. The results of this study may be useful for educators in designing higher education that supports future nutrition professionals in the achievement of healthy relationships with food and body image.

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Sharman, Jyotsna, e Susanne Ashby. "Perspectives on App Use Among Nutrition and Dietetics Professionals". Open Nutrition Journal 9, n.º 1 (27 de fevereiro de 2015): 76–81. http://dx.doi.org/10.2174/1876396001509010076.

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Despite the proliferation and use of handheld technology tools (such as Smartphones and Tablet PCs) along with software applications within the general US populace, little is known regarding their specific use by dietetics practitioners and instructors. As part of a dietetics informatics project to develop useful visualizations from nutrition datasets, the researchers sought first to explore how those in the field viewed the use of these handheld devices. The authors describe an exploratory survey study intended to investigate the current uses of new technology tools such as personal digital assistants like Smartphones and Tablet PCs by dietetic practitioners and instructors (from institutes of higher education and from Extension programs). Results revealed that a majority either do not own the latest technology or, if they do, use it primarily for personal use. Results also demonstrated that the target audiences had minimal experience with emerging technologies such as apps and visualizations. However, results showed that the target audiences did have a strong interest in learning the use of these tools and applications within their field. Respondents offered many ideas for useful applications while indicating that they required more instruction in how to utilize nutrition visualizations and apps within their classroom or field.

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Steinberg, Francene M. "Clinical Dietetics and Nutrition". American Journal of Clinical Nutrition 70, n.º 5 (1 de novembro de 1999): 947. http://dx.doi.org/10.1093/ajcn/70.5.947.

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SHARMA, AL. "Clinical; Dietetics and Nutrition". Medical Journal Armed Forces India 54, n.º 2 (abril de 1998): 176. http://dx.doi.org/10.1016/s0377-1237(17)30523-3.

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Judd, Patricia A. "Human Nutrition and Dietetics". Journal of Human Nutrition and Dietetics 7, n.º 3 (junho de 1994): 237. http://dx.doi.org/10.1111/j.1365-277x.1994.tb00436.x.

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Forbes, A. "Human Nutrition and Dietetics". Postgraduate Medical Journal 70, n.º 830 (1 de dezembro de 1994): 942–43. http://dx.doi.org/10.1136/pgmj.70.830.942-c.

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Güner, Elif, e Mutlu Tuçe Ülker. "Can artificial intelligence replace dietitians? A conversation with ChatGPT". Toros University Journal of Food, Nutrition and Gastronomy 3, n.º 1 (6 de julho de 2024): 49–56. http://dx.doi.org/10.58625/jfng-2474.

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In this study, an interview was conducted with Generative Pre-Train (ChatGPT) to determine whether artificial intelligence can replace dietitians and its potential contributions to the field of Nutrition and Dietetics. Qualitative research method was used in the study and data was obtained using interview technique. The study includes 6 questions asked to version 3.5. of ChatGPT. Based on the answers given to the questions, ChatGPT has shown that it can benefit dietitians by providing basic nutritional information and helping to create nutrition plans. Nonetheless, artificial intelligence cannot fulfill the official duties and responsibilities of dietitians and cannot create disease- and individual-specific nutrition programs. ChatGPT, which is reported to provide theoretical resources as a contribution to Nutrition and Dietetics education, lacks personal experience and practical skills. Although ChatGPT contributes to dietitians, educators, and students in the field of nutrition and dietetics in different dimensions, it cannot replace dietitians. More research on the use of generative language models developed by artificial intelligence is necessary.

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Popiolek-Kalisz, Joanna, Cansu Cakici, Karolina Szczygiel e Agata Przytula. "The Impact of Education Level on Individual Lifestyle Behaviors among Dietetics Students and Professionals". Clocks & Sleep 6, n.º 1 (10 de fevereiro de 2024): 85–96. http://dx.doi.org/10.3390/clockssleep6010007.

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Lifestyle and habits are acquired in the family environment and then shaped by the potential influence of the environment and received education. In recent years, there has been growing interest in understanding the relationship between sleep and dietary behaviors in various health professionals, including medical and dietetics professionals and students, as well as their self-perceived knowledge and attitudes. Despite the importance of this topic, there is a lack of research on the assessment of individual behaviors in dietetics students and professionals. The aim of this study was to assess the impact of education level on individual behaviors regarding nutrition, sleep, and physical activity in dietetics students and professionals. 71 dietetics students and professionals were enrolled in this study. Their overall knowledge, sleep, and nutritional behavior were assessed with a validated Questionnaire of Eating Behaviors at the beginning of their dietetics university education and then prospectively after a year. It was also compared to dieticians who already graduated. The analysis showed that the educational level did not correlate with sleep length or the physical activity level. However, the educational level was correlated with dietary knowledge and properly self-assessed by the participants. Significant differences were observed in both the prospective and comparative analyses. The educational level and knowledge were not correlated with eating behaviors. The self-assessment of nutritional behaviors also did not correlate with the objective assessment. Sleep length did not correlate with BMI, but it was inversely correlated with overall and healthy diet scores and knowledge levels. On the other hand, physical activity levels were positively correlated with healthy diet scores. Dietary education results in better nutritional knowledge; however, it does not significantly impact individual nutritional behaviors among dietetics students and professionals. Moreover, the inverse relationship between sleep length and nutritional knowledge and behaviors, as well as the positive relationship between physical activity level and dietary behaviors, shows that nutritional aspects of lifestyle are probably prioritized among dietetic students and professionals, with an acknowledgment of the role of physical activity and a neglect of sleep hygiene importance. Dietetics students should be advised to use their theoretical knowledge not only to guide their patients but also to implement it in their own lives.

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Proudfoot, Allison, Daphne Lordly, Barb Anderson e Doris Gillis. "Enhanced Dietetics Education Through Collaboration: A Study to Identify Opportunities". Canadian Journal of Dietetic Practice and Research 75, n.º 2 (julho de 2014): 101–4. http://dx.doi.org/10.3148/75.2.2014.101.

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With the aim of enhancing dietetics education in Nova Scotia, key stakeholders were engaged in identifying current practice issues along with opportunities for collaboration to address them. A survey containing five open-ended questions was distributed by email to a purposive sample of 24 participants affiliated with three universities with dietetics programs. Participants fell into five categories: internship coordinators, dietetics educators, recent internship graduates, current interns, and prospective interns. The response rate was 58%. Data were thematically analyzed through a process of constant comparison. Primary themes emerged, which reflected survey participants’ concerns about three current practice issues: province-wide standards, internship placement availability, and the overall educational experience. Additional comments suggested that overall dietetic educational experiences could be improved if relevant clinical experiences were offered and preceptor workloads were accommodated. The creation of province-wide standards for assessing interns’ level of competency was perceived to offer multiple benefits, including decreased preceptor workloads. Participants believed that collaborative actions might increase internship placements and improve the overall dietetic internship experience for interns and preceptors.

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Bonde, Meredith, Leonard Marquart, William Lendway, Melissa Jansma e Alissa Perteet-Jackson. "Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students". Current Developments in Nutrition 6, Supplement_1 (junho de 2022): 423. http://dx.doi.org/10.1093/cdn/nzac056.003.

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Abstract Objectives The aim of this study was to explore the impact of a six-week culinary nutrition module for dietetics students. Methods This six-week culinary nutrition module included lectures, discussions and hands-on practice in culinary techniques and their application to a chronic kidney disease case study. Qualitative coding of written reflections was used for thematic analysis of students’ experiences. Results Following the module, dietetics students reported increased confidence in their culinary skills and their ability to prepare meals that are fulfilling from both a culinary and nutritional perspective. Conclusions Based upon the results of this exploratory study, increased integration of hand-on culinary experience into dietetics education may be beneficial. Funding Sources N/A.

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Ahmad, Mousa Numan. "Human Nutrition and Dietetics: Understanding the Profession and Development Actions in Jordan". Jordan Journal of Agricultural Sciences 17, n.º 3 (1 de setembro de 2021): 103–15. http://dx.doi.org/10.35516/jjas.v17i3.74.

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In Jordan, human nutrition and dietetics are among the most developed allied health professions, but documented information regarding its current status is generally not available. The purpose of this article is to clarify the status of this profession in the country and to trace the developmental activities that have taken place over the past five decades. Currently, there have been remarkable transitions in health attributes among Jordanians as related to nutritional status since fifty years ago. This is manifested in rapid dietary, socio-economic, epidemiologic, and demographic shifts. Accelerated changes have occurred in general health and nutritional status trends, including a decline in the incidence of infectious diseases, increased life expectancy, a surge in all levels of education, rise in urbanization, mechanization and market globalization, decreased physical activity, diets have become denser in energy and richer in carbohydrates, fat, and animal foods. Concordant troubling trends have been recorded for rising morbidity and mortality of major nutrition-related chronic disorders, particularly cardiometabolic risks including diabetes, obesity, cardiovascular disease, dyslipidemia, hypertension, as well as cancer. Consistency with this transition, patterns of nutrition and dietetics profession services have increased steadily. There are 10 public and 17 private universities in Jordan. Six public and five private universities offer degrees in human nutrition. One offers a doctoral degree, four offer a master's degree, and all eleven universities offer bachelor's degrees in human nutrition and/or dietetics or both. In line with these changes, the human nutrition and dietetics profession has gained significant official recognition and legal status permitting certification or licensing and consultation and private practice. However, additional legislative and regulatory attributes, internships and in-service training programs, and national diet manuals are required for such progress to continue at a steady pace. Therefore, there is a need for an official body to shape the landscape of the profession of human nutrition and dietetics in accordance with international standards.

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Lim, Su Lin, Xianghui Lin, Yiong Huak Chan, Maree Ferguson e Lynne Daniels. "A Pre-post Evaluation of an Ambulatory Nutrition Support Service for Malnourished Patients Post Hospital Discharge: A Pilot Study". Annals of the Academy of Medicine, Singapore 42, n.º 10 (15 de outubro de 2013): 507–13. http://dx.doi.org/10.47102/annals-acadmedsg.v42n10p507.

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Introduction: Malnutrition is common among hospitalised patients, with poor follow up of nutrition support post-discharge. Published studies on the efficacy of ambulatory nutrition support (ANS) for malnourished patients post-discharge are scarce. The aims of this study were to evaluate the rate of dietetics follow-up of malnourished patients post discharge, before (2008) and after (2010) implementation of a new ANS service, and to evaluate nutritional outcomes post-implementation. Materials and Methods: Consecutive samples of 261 (2008) and 163 (2010) adult inpatients referred to dietetics and assessed as malnourished using Subjective Global Assessment (SGA) were enrolled. All subjects received inpatient nutrition intervention and dietetic outpatient clinic follow-up appointments. For the 2010 cohort, ANS was initiated to provide telephone follow-up and home visits for patients who failed to attend the outpatient clinic. Subjective Global Assessment, body weight, quality of life (EQ-5D VAS) and handgrip strength were measured at baseline and five months post-discharge. Paired t-test was used to compare pre- and post-intervention results. Results: In 2008, only 15% of patients returned for follow-up with a dietitian within four months post-discharge. After implementation of ANS in 2010, the follow-up rate was 100%. Mean weight improved from 44.0 ± 8.5 kg to 46.3 ± 9.6 kg, EQ-5D VAS from 61.2 ± 19.8 to 71.6 ± 17.4 and handgrip strength from 15.1 ± 7.1 kg force to 17.5 ± 8.5 kg force; P <0.001 for all. Seventy-four percent of patients improved in SGA score. Conclusion: Ambulatory nutrition support resulted in significant improvements in follow-up rate, nutritional status and quality of life of malnourished patients post-discharge. Key words: Home visit, Malnutrition, Outcomes, Telephone, 7-point Subjective Global Assessment

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White, Jill. "Cultural Dominance in Dietetics; Hearing the Voices, African American Nutrition Educators Speak". Critical Dietetics 1, n.º 3 (4 de março de 2013): 10. http://dx.doi.org/10.32920/cd.v1i3.606.

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Currently less than 4% of Registered Dietitians in the U.S. come from African American or Latino communities. People are often unwilling to reveal their lifestyle patterns to those they fear will be insensitive to their sociopolitical position in society. The 2002 Institute of Medicine Committee on Understanding and Eliminating Racial and Ethnic Disparities in Health Care recommended an increase of underrepresented minorities in the health care workforce. This study analyzed the impact of white dominance in the Field of Dietetics. Nineteen African American women who practice nutrition education in the African American community were interviewed regarding their own educational experiences, their practice, and their perception of the profession of Dietetics. They were also asked to give their opinions regarding changes that need to take place in the field. Critical Race Theory was utilized as a lens to analyze the findings. The women reported racism in their educational histories. The participants commented on their ability to relate to the food, economic conditions and learning styles of their African American clients. They identified a number of obstacles to becoming Registered Dietitians, many of which centered on accessing the internship process and the lack of perceived cost/benefit. The participants discussed needed changes in the educational process, including more multicultural education for dietetic students. It is hoped that this study will provide a voice from those who have been marginalized in Dietetics to project insight on how the field might become more inclusive and effective in communities of color.

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Lamers-Johnson, Erin, Jenica Abram, Kathryn Kelley, Julie Long, Alison Steiber e Elizabeth Yakes Jimenez. "Study Protocol To Establish Validity and Reliability of Consensus-Derived Diagnostic Indicators for Malnutrition in Hospitalized Adult and Pediatric Patients". Current Developments in Nutrition 5, Supplement_2 (junho de 2021): 1280. http://dx.doi.org/10.1093/cdn/nzab057_010.

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Abstract Objectives The Academy of Nutrition and Dietetics and the American Society for Parenteral and Enteral Nutrition have developed a set of consensus-derived indicators (the AACI) for the diagnosis of malnutrition in hospitalized adult and pediatric patients. This study aims to establish the predictive criterion and construct validity and reliability of the adult and pediatric AACI. Methods Within the context of a larger cohort study, 600 adult and 600 pediatric patients will be enrolled at ∼120 acute care hospital sites. Patients will be randomly selected and stratified approximately 1:1 as high- and low-risk for malnutrition based on the Malnutrition Screening Tool (adults) and STRONGkids screening tool (children). Registered dietitian nutritionists (RDNs) will collect AACI indicators and complete a Nutrition Focused Physical Exam for these patients. At a subset of 10–20 sites, bioelectrical impedance analysis (BIA) data will be collected to serve as an objective measure of body composition. After 90 days, follow-up data on nutrition care and medical outcomes (e.g., mortality, morbidity, hospital readmissions, length of stay, and healthcare costs) will be extracted from the medical record. Multilevel linear, logistic, multinomial, Poisson, or Cox regression models will be used to assess AACI validity as appropriate for each medical and BIA outcome, controlling for measures of disease severity, RDN-delivered medical nutrition therapy and other important patient-, RDN-, and site-level covariates as appropriate. The interrater reliability of the AACI will be evaluated by having multiple RDNs independently complete the AACI on the same patient to assess the agreement, using Cohen's kappa, on specific indicators and overall malnutrition diagnosis. This study design follows recently published recommendations for assessing the validity and reliability of criteria for diagnosing malnutrition in hospitalized patients. Results N/A. Conclusions Validation and reliability results will allow clinicians to standardize the way they diagnose malnutrition in hospitalized patients. Funding Sources This study is funded by the Academy of Nutrition and Dietetics Foundation, the Commission on Dietetic Registration, and the Pediatric Nutrition, Clinical Nutrition Management, and Renal Dietitians Dietetic Practice Groups.

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KANE, MICHAEL T., ALLAN S. COHEN, ERSKINE R. SMITH, CINDY LEWIS e CHRISTINE REIDY. "1995 Commission on Dietetic Registration Dietetics Practice Audit". Journal of the American Dietetic Association 96, n.º 12 (dezembro de 1996): 1292–301. http://dx.doi.org/10.1016/s0002-8223(96)00340-9.

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ROGERS, DICK, BETH L. LEONBERG e CYNTHIA B. BROADHURST. "2000 Commission on Dietetic Registration Dietetics Practice Audit". Journal of the American Dietetic Association 102, n.º 2 (fevereiro de 2002): 270–92. http://dx.doi.org/10.1016/s0002-8223(02)90064-7.

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O’Sullivan Maillet, Julie, Janet Skates e Ellen Pritchett. "American Dietetic Association: Scope of dietetics practice framework". Journal of the American Dietetic Association 105, n.º 4 (abril de 2005): 634–40. http://dx.doi.org/10.1016/j.jada.2005.02.001.

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Pachisia, Jyoti. "The Aspects of Nutrition and Dietetics in Travel and Tourism". International Journal of Science and Research (IJSR) 13, n.º 4 (5 de abril de 2024): 569–73. http://dx.doi.org/10.21275/sr24406110647.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics". Nutrition Today 26, n.º 1 (janeiro de 1991): 13–24. http://dx.doi.org/10.1097/00017285-199101000-00004.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics". Nutrition Today 26, n.º 4 (julho de 1991): 18–29. http://dx.doi.org/10.1097/00017285-199107000-00004.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics". Nutrition Today 26, n.º 6 (novembro de 1991): 6–17. http://dx.doi.org/10.1097/00017285-199111000-00003.

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GRIVETTI, LOUIS E. "Nutrition Past—Nutrition Today Prescientific Origins of Nutrition and Dietetics". Nutrition Today 27, n.º 3 (maio de 1992): 13–25. http://dx.doi.org/10.1097/00017285-199205000-00004.

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Ng, Eric, e Caroline Wai. "Towards a definition of anti-oppressive dietetic practice in Canada". Critical Dietetics 5, n.º 2 (3 de março de 2021): 10–14. http://dx.doi.org/10.32920/cd.v5i2.1407.

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Increasingly, dietitians have found ourselves working with racialized clients, communities, and colleagues across the health and food systems in Canada. We are often asked to treat the adverse health outcomes of Black, Indigenous, and racialized communities resulting from these oppressions at the individual level. However, it is the role of dietitians to engage in efforts to "reduce health inequities and protect human rights; promote fairness and equitable treatment" (College of Dietitians of Ontario, 2019). An anti-oppression approach is required for dietitians to understand how their power and privilege shape the dietitian-client relationship. The purpose of this commentary is to propose a shift from cultural competence or diversity and inclusion in dietetics to an explicit intention of anti-oppressive dietetic practice. We begin our exploration from the Canadian context. We draw from our background working in health equity in public health, and our experiences facilitating equity training using anti-oppression approaches with dietetic learners and other public health practitioners. In creating a working definition of anti-oppressive dietetic practice, we conducted a scan of anti-oppression statements by health and social services organizations in Ontario, Canada, and literature from critical dietetics. A literature search revealed anti-oppressive practice frameworks in nursing and social work. However, this language is lacking in mainstream dietetic practice, with anti-oppression only discussed within the literature on critical dietetics and social justice. We propose that "dietitians can engage in anti-oppressive practice by providing food and nutrition care/planning/service to clients while simultaneously seeking to transform health and social systems towards social justice."

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Kerrison, Dorothy Adair, Margaret Depsky Condrasky e Julia L. Sharp. "Culinary nutrition education for undergraduate nutrition dietetics students". British Food Journal 119, n.º 5 (2 de maio de 2017): 1045–51. http://dx.doi.org/10.1108/bfj-09-2016-0437.

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Purpose The purpose of this paper is to determine the effectiveness of a combined budget-tailored culinary nutrition program for undergraduate nutrition-related majors on knowledge, attitudes, and self-efficacy and applicability to everyday life and future health careers. Design/methodology/approach A wait-list control (n=54) completed a six-week cooking with chef and shopping healthy on a budget cooking matters at the store program. Assessment questionnaires evaluated participants’ knowledge and program applicability. Data analysis included response frequency and statistical differences within and between treatment and control groups. Findings Significant differences identified at (<0.001) for cooking self-efficacy, self-efficacy for using basic cooking techniques, self-efficacy for using fruits, vegetables, seasonings, and the ability to use economical methods to purchase produce. Average score noted at 89 percent for knowledge of shopping healthy on a budget. Research limitations/implications Findings support positive effects of combining culinary nutrition training with food budget information. Concepts enhance self-efficacy in meal planning and preparation for entry level nutrition related graduates. Originality/value Combining culinary arts experience with applied human nutrition concepts training provide a basis for enhanced confidence for entry nutrition dietetics healthcare.

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Eshamuddin, Nur Amirah Nabihah, Lim Jun Hao e Chin Yi Ying. "Dietetics Students' Perceived Facilitators and Barriers to Clinical Training in Malaysia: A Qualitative Theory-Guided Analysis". Jurnal Gizi dan Pangan 19, Supp.1 (31 de janeiro de 2024): 9–18. http://dx.doi.org/10.25182/jgp.2024.19.supp.1.9-18.

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This study explored barriers and facilitators experienced by Malaysian dietetics graduates during clinical training in local healthcare settings. A qualitative study with phenomenological design was conducted on fifteen purposely selected fresh dietetics graduates, with a mean age of 24.7±0.8 years from seven local universities. Virtual interviews were conducted via the Cisco Webex and were verbatim transcribed and thematically analyzed using NVivo 12 Plus software. Data collection continued until data saturation was reached. Nine Theoretical Domain Frameworks (TDF-derived domains), comprising of 1) knowledge, 2) skills; 3) belief about capabilities; 4) intention; 5) goals; 6) memory, attention, and decision process; 7) environmental context and resources; 8) social influences; and 9) emotions domains, was utilized to develop open-ended questions in the semi-structured questionnaire. Within these domains, frequently associated sub-themes of perceived facilitators were identified: early preparation and comprehension. Pre-clinical classes that involve solving diverse and challenging cases equip students with practical understanding of clinical training. Curriculum-based university clinics offer valuable insights into hospital dietetics practice. Resources availability is crucial for effective Nutrition Care Process (NCP) implementation and aids in evidence-based nutrition counseling. Conversely, the factor that hinders clinical training reported by dietetics graduates is a lack of knowledge and readiness, particularly concerning their perceived knowledge before clinical training. Dissatisfaction also arises from challenges in building rapport, gathering patient information during counseling, and difficulties in assessing dietary recall with patients from diverse cultural backgrounds, affecting their readiness for dietetics practice and therefore, highlighting the need to enhance multicultural knowledge and cultural competency training among dietetics students. The findings from this study may assist in developing strategies to promote impactful experiences and enhance dietetic students' preparedness for clinical practice.

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Nakamura, Teiji. "Preventive medicine, nutrition and dietetics". Health Evaluation and Promotion 39, n.º 6 (2012): 750–58. http://dx.doi.org/10.7143/jhep.39.750.

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SCHWARTZ, NANCY E. "Communicating Nutrition and Dietetics Issues". Journal of the American Dietetic Association 96, n.º 11 (novembro de 1996): 1137–39. http://dx.doi.org/10.1016/s0002-8223(96)00292-1.

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Holmes, Susan. "Nutrition and dietetics for nurses". International Journal of Nursing Studies 23, n.º 1 (1986): 90–91. http://dx.doi.org/10.1016/0020-7489(86)90046-5.

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Hill, Alyson. "Advancing dietetics and clinical nutrition". Journal of Human Nutrition and Dietetics 24, n.º 2 (14 de março de 2011): 197. http://dx.doi.org/10.1111/j.1365-277x.2011.01151.x.

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Angelakis, Georgia. "Genetics in Nutrition and Dietetics". Topics in Clinical Nutrition 19, n.º 4 (outubro de 2004): 308–15. http://dx.doi.org/10.1097/00008486-200410000-00008.

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Kabata, Paweł, Dorota Winniczuk-Kabata, Piotr Maciej Kabata, Janusz Jaśkiewicz e Karol Połom. "Can Social Media Profiles Be a Reliable Source of Information on Nutrition and Dietetics?" Healthcare 10, n.º 2 (20 de fevereiro de 2022): 397. http://dx.doi.org/10.3390/healthcare10020397.

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Background: Social media are growing worldwide platforms for unlimited exchange of various content. Owing to their accessibility and short form, they can be utilized as usable, wide-range communication and information tools for companies, scientific communities, patient advocacy organizations, and special interest groups. This study aimed to investigate whether Instagram® profiles can be reliable sources of information and knowledge about nutrition and dietetics. Materials and Methods: Random identification of nutrition-related posts was performed using a built-in website search engine. Posts were searched by five popular hashtags: #nutrition, #nutritionist, #instadiet, #diet, and #dietitian, 250 newest posts of each. Advertisement posts were discarded. Each eligible post was then categorized (dietetics, fitness, motivation, other) and assessed with regard to the quality of nutrition information provided (five levels from none to good quality), popularity (number of followers, likes, and comments), and engagement measures (like, comment, and engagement ratio). Results: A total of 1189 posts were reviewed. The overall quality of the content regarding nutritional knowledge was extremely low (93.9% of all posts), also when divided into categories. Among all posts, 63.8% were categorized as “nutrition and dietetics”, while “fitness”, “motivation”, and “other” categories comprised 8.2%, 4.8%, and 23.2% of the posts, respectively. Posts recognized as dietetics were the most liked (mean n = 116 likes per post) and of the highest quality. However, those motivational raised the greatest degree of engagement (32.7%). Posts with cooking recipes were the most commented. Conclusions: Random post search cannot provide viewers with valuable nutrition information. A dedicated search for high-quality professional profiles is preferred to obtain quality information.

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van Heukelom, Holly, Valli Fraser, Jiak-Chin Koh, Kay McQueen, Kara Vogt e Frances Johnson. "Implementing Nutrition Diagnosis: At a Multisite Health Care Organization". Canadian Journal of Dietetic Practice and Research 72, n.º 4 (dezembro de 2011): 178–80. http://dx.doi.org/10.3148/72.4.2011.178.

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The American Dietetic Association Nutrition Care Process (NCP) is designed to improve patient care and interdisciplinary communication through the consistent use of standardized nutrition language. Supported by Dietitians of Canada, the NCP has been gaining prominence across Canada. In spring 2009, registered dietitians at Providence Health Care, an academic, multisite health care organization in Vancouver, British Columbia, began using the NCP with a focus on nutrition diagnosis. The success of nutrition diagnosis at Providence Health Care has depended on support from the Clinical Nutrition Department leadership, commitment from the NCP champions, regularly scheduled lunch-and-learn sessions, revised nutrition assessment forms with a section for nutrition diagnosis statements, and the Pocket Guide for International Dietetics & Nutrition Terminology (IDNT) Reference Manual. Audit results from June through August 2010 showed a 92% nutrition diagnosis completion rate for acute-care and long-term care sites within Providence Health Care. Ongoing audits will be used to evaluate the accuracy and quality of nutrition diagnosis statements. This evaluation will allow Providence Health Care dietitians to move forward with nutrition intervention.

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Yoong, Sze Lin, Jacklyn Jackson, Courtney Barnes, Nicole Pearson, Taren Swindle, Sharleen O’Reilly, Rachel Tabak, Regina Belski, Alison Brown e Rachel Sutherland. "Changing landscape of nutrition and dietetics research? A bibliographic analysis of top-tier published research in 1998 and 2018". Public Health Nutrition 24, n.º 6 (13 de janeiro de 2021): 1318–27. http://dx.doi.org/10.1017/s1368980021000136.

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AbstractObjective:The current study sought to describe and compare study type, research design and translation phase of published research in nutrition and dietetic journals in 1998 and 2018.Design:This was a repeat cross-sectional bibliographic analysis of Nutrition and Dietetics research. All eligible studies in the top eight Nutrition and Dietetics indexed journals in 1998 and 2018 were included. Two independent reviewers coded each study for research design (study type and study design) and translation phase (T0-T4) of the research using seminal texts in the field.Setting:Not relevant.Participants:Not relevant.Results:The number of publications (1998, n 1030; 2018, n 1016) has not changed over time, but the research type, design and translation phases have. The proportion of intervention studies in 1998 (43·8 %) was significantly higher than 2018 (19·4 %). In 2018, more reviews (46·9 % v. 15·6 % in 1998) and less randomised trials (14·3 % v. 37·8 % in 1998) were published. In regard to translation phase, there was a higher proportion of T2–T4 research in 2018 (18·3 % v. 3·8 % in 1998); however, the proportion of T3/T4 (dissemination, implementation and population-level research) research was still low (<3 %). Our sensitivity analysis with the four journals that remained in the top eight journal across the two time periods found no differences in the research type, design and translation phases across time.Conclusions:There was a reduction in intervention and T0 publications, alongside higher publication of clinical study designs over time; however, published T3/T4 research in Nutrition and Dietetics is low. A greater focus on publishing interventions and dissemination and implementation may be needed.

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van der Kruk, Joke J., Harriët Jager-Wittenaar, Roos MB Nieweg e Cees P. van der Schans. "Do Dutch nutrition and dietetics students meet nutritional requirements during education?" Public Health Nutrition 17, n.º 6 (10 de maio de 2013): 1237–44. http://dx.doi.org/10.1017/s1368980013001237.

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AbstractObjectivesTo compare the dietary intakes of Dutch nutrition and dietetics students with the Dutch RDA and the Dutch National Food Consumption Survey (DNFCS), and to assess whether dietary intake changes during education.DesignCross-sectional and longitudinal research (2004–2010).SettingData collection by 7 d dietary record and questionnaire.SubjectsDutch nutrition and dietetics students.ResultsThree hundred and fifty-two first-year and 216 fourth-year students were included. One hundred and thirty-three students in three cohorts were assessed twice. Of first-year students, >80 % met the RDA for all macronutrients. Of these students only 37 % met the RDA for fibre and in 43 % intake of saturated fat was too high. Fourth-year students more often met the RDA for fruits (55 %) and vegetables (74 %) compared with first-year students (32 % and 40 %, respectively). Intake of fruits and vegetables of both first- and fourth-year students was much higher than that of DNFCS participants (where 2 % and 7 %, respectively, met the corresponding RDA). Only <25 % of fourth-year students met the RDA for Fe, Se and vitamin D. In the cohorts, dietary intake for all macronutrients stabilised from the first to the fourth year (>80 %). Intakes of dietary fibre, Ca, Mg, Se, riboflavin, niacin, fruits, vegetables and fish improved significantly during education.ConclusionsDietary intake of nutrition and dietetics students is much better than that of DNFCS participants and improved during education. However, there is still a gap between actual dietary intake and the RDA, especially for Fe, Se and vitamin D.

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