Author Index
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 17, 2017 Category: Nutrition Tags: Author Index Source Type: research
Posters (in alphabetical order by first author)
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 17, 2017 Category: Nutrition Tags: Posters (in alphabetical order by first author) Source Type: research
Oral papers (in program order)
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 17, 2017 Category: Nutrition Tags: Oral papers (in program order) Source Type: research
Plenary speaker abstracts
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 17, 2017 Category: Nutrition Tags: Plenary speaker abstracts Source Type: research
Editorial
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 17, 2017 Category: Nutrition Authors: Varitha Kinghorn Tags: Editorial Source Type: research
Issue Information
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 17, 2017 Category: Nutrition Tags: Issue Information Source Type: research
Efficacy of a telephone ‐based medical nutrition program on blood lipid and lipoprotein metabolism: Results of Our Healthy Heart
ConclusionsTelephone‐based health coaching recommendations to reduce dietary energy intake and increase physical activity produced significant improvements in cholesterol content of atherogenic lipoproteins, which are known to increase CHD risk. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 1, 2017 Category: Nutrition Authors: Kelsey E. Miller, Daniel C. Martz, Cathey Stoner, Audrey Jowers, Megan L. Taheri, Mark A. Sarzynski, Rachel A.H. Davis, Eric P. Plaisance Tags: Original Research Source Type: research
Validation of the Malnutrition Screening Tool for use in a Community Rehabilitation Program
ConclusionsConsidering the demographics and needs of the CRP population group and the predictive value of the MST compared to SGA, it can be concluded that the MST is a valid screening tool for use in this population and has relatively low burden to complete. Consequently, the MST could be included in the client initial needs identification to be completed when admitted to the program. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 1, 2017 Category: Nutrition Authors: Claire E. Leipold, Shaylyn B. Bertino, Heather M. L'Huillier, Paula M. Howell, Michelina Rosenkotter Tags: Original Research Source Type: research
Scoping study investigating stakeholder perceptions and use of school canteens in an Australian city
ConclusionsDespite the intense focus on school canteens to sell healthy food, little has changed in terms of student's food choices and the barriers to providing healthy options. The external environment and divided parental buy‐in impact the canteen's ability to comply with guidelines. A holistic approach involving all stakeholder levels is required to successfully achieve a healthy school canteen environment and positively influence student's food habits and choices. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 1, 2017 Category: Nutrition Authors: Tanya Lawlis, Dionne Eckley, Maggie Jamieson, Melissa Knox Tags: Original Research Source Type: research
Development of advanced practice competency standards for dietetics in Australia
ConclusionsThis study confirmed that leadership rather than specialist practice skills is the key determinant of advanced practice. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 1, 2017 Category: Nutrition Authors: Claire Palermo, Sandra Capra, Eleanor J Beck, Janeane Dart, Jane Conway, Susan Ash Tags: Original Research Source Type: research
Food insecurity increases the odds of obesity among Iranian women: A population ‐based study of northwestern Iran
ConclusionsThe results showed that there is an association between food insecurity and overweight, which is consistent with the finding of prior researches. In addition, for the first time, we showed the significant association between low food security and CI. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 1, 2017 Category: Nutrition Authors: Leila Nikniaz, Jafar S. Tabrizi, Homayoun Sadeghi ‐Bazargani, Mostafa Farahbakhsh, Zeinab Nikniaz Tags: Original Research Source Type: research
Dietetic intervention for inpatients on fluid ‐only diets helps to achieve nutritional requirements
ConclusionsThis study shows that dietetic intervention enabled patients on fluid‐only diets to meet up to 80% more of their energy requirements and up to 95% more of their protein requirements. These results were consistent across age, BMI and fluid diet type. The significance of these differences has resulted in a change of clinical practice at the study hospital. All patients on fluid‐only diets for three days or longer are now blanket referred for dietetic intervention. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - May 1, 2017 Category: Nutrition Authors: Sarah Deacon, Natalie Moran, Bonnie Laskey ‐Gilboy, Maree De Jonge, Shonnel Rothery, Kristina Ahnon, Melissa Whiting, Theophilus I. Emeto, Tilley Pain Tags: Original Research Source Type: research
Measuring the quality of Hospital Food Services: Development and reliability of a Meal Quality Audit Tool
Conclusions
MQAT was found to be reliable for Temperature and Accuracy domains, with further work required to improve the reliability of the Appearance and Sensory dimensions. The systematic use of the tool, used in conjunction with patient satisfaction, could provide pertinent and useful information regarding the quality of food services and areas for improvement. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - April 24, 2017 Category: Nutrition Authors: Merrilyn Banks, Mary Hannan ‐Jones, Lynda Ross, Ann Buckley, Jennifer Ellick, Adrienne Young Tags: Nutrition and Dietetic Methodology Source Type: research
Factors influencing hospital foodservice staff's capacity to deliver a nutrition intervention
ConclusionsA number of interacting factors influenced foodservice staff's delivery of a higher energy menu as planned. Addressing the challenges of time, foodservice structure, patients’ resistance, gaps in knowledge and misconceptions among foodservice staff may enhance similar nutrition interventions in the future. (Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - April 24, 2017 Category: Nutrition Authors: Jorja Collins, Catherine E. Huggins, Judi Porter, Claire Palermo Tags: Qualitative Research Source Type: research
Foodservice management returns: The need to rejuvenate the superhero contribution of dietetics
(Source: Nutrition and Dietetics)
Source: Nutrition and Dietetics - April 24, 2017 Category: Nutrition Authors: Olivia R. L. Wright Tags: Editorial Source Type: research
