Nutrition & Dietetics最新文献

Aim: To explore the effect of blended tube feeding compared to conventional formulas on nutritional status, quality of life, anthropometry, diarrhoea and tube blockages in adults receiving tube feeding.

Methods: The protocol was registered (PROSPERO CRD42022372443). Five databases (MEDLINE, EMBASE, CINAHL, Scopus, CENTRAL) were searched from commencement of database to 14th June 2023 to identify studies comparing blended tube feeding to conventional formulas in adults receiving tube feeding. Certainty assessment was conducted using the Cochrane Risk of Bias Tools and the Grading of Recommendations, Assessment, Development and Evaluations framework, and a narrative synthesis of results is provided.

Results: From 4227 studies screened, eight were included (total n = 763 patients, 9-215 patients). Three studies were hospital-based and five were home-based with duration from 8 days-8 months. Blended tube feeding and conventional formulas were nutritionally equivalent in only three studies; energy and protein concentration of formulas ranged from 1.7-7.1 kJ/mL and 21-68.5 g/L for the blended tube feeding groups, and 4.2-6.7 kJ/mL and 39-100 g/L for the conventional groups. No studies assessed nutrition status or quality of life using validated measures. Blended tube feeding was associated with a clinically relevant reduction in diarrhoea with a low level of certainty. For remaining outcomes, there were inconclusive findings and an overall very low certainty of evidence for each.

Conclusion: The effect of blended tube feeding compared to conventional formulas on all outcomes remains uncertain. Blended tube feeding may reduce the incidence of diarrhoea. Future research using nutritionally equivalent comparisons and validated outcome measures is required.

Aims: The aim of this review was to explore the evidence available on food waste in residential aged care.

Methods: This scoping review was conducted in accordance with the Joanna Briggs Institute methodology for scoping reviews. Peer-reviewed literature was retrieved from six databases (PubMed, SCOPUS, CINAHL, Academic Search Premier, ProQuest Consumer Health, ProQuest Public Health), and grey literature was retrieved through Google up to January 2025. Results were screened by two independent reviewers. Data were extracted from relevant sources using a data extraction tool developed by the reviewers and were reported in tables and narrative text.

Results: A total of 33 sources (20 peer-reviewed and 13 grey literature sources) were included in this review. The majority reported an amount of waste, typically as a weight or percentage. Key findings of the review were that plate waste was the most measured food waste in residential aged care (n = 14) and that most studies used weighed methods (n = 10) or visual estimation (n = 6) to measure waste. Ten strategies to reduce food waste in this setting were identified, and only three studies conducted interventions to reduce food waste.

Conclusion: This scoping review identified that plate waste was the most common type of food waste investigated and measured in this setting. However, measurement of other types of waste such as production and spoilage waste was limited and is an area for future research. This review provides several strategies to reduce food waste in this setting, and future research evaluating these strategies will be valuable for reducing total food waste in residential aged care.

Aim: To capture published research describing aged care residents' experiences with food, eating and mealtime environments.

Methods: A scoping review involved a comprehensive search of six electronic databases: Medline, EMBASE, Scopus, CINAHL, Ageline and PsychInfo. No date and language limits were applied. Original research papers using qualitative methods and residents as participants to explore food, eating and/or the mealtime environment were included. Study selection involved screening and then full-text review completed in duplicate. Data from the included studies was extracted and charted and then thematic analysis and interpretive synthesis were applied.

Results: From 3421 studies identified in the database search, 11 studies were included. They explored aged care residents' experiences with food, eating and/or the mealtime environment through interviews, focus groups or observations. Five themes were identified: (1) respecting autonomy; (2) connection and community with others; (3) provision of quality, diverse and culturally appropriate foods; (4) mealtimes and the dining/eating environment; and (5) relationships, availability and skills of staff.

Conclusions: Mealtimes, food and dining experiences have a direct impact on residents' intake. Positive mealtime experiences, quality and varied food choices will maintain and improve outcomes for aged care residents. This review captures how residents experience mealtimes, what food means to them, and the barriers and enablers to resident-centred care. Understanding these may support aged care homes to align with Quality Standards.

Aims: Nutrition content claims and health claims are commonly displayed on food packaging and are known to influence consumer preferences and purchasing of labelled foods. This study aimed to assess the prevalence of content and health claims found on ready meals in the Australian food supply and examine their alignment with the Nutrient Profiling Scoring Criterion and Standard 1.2.7 of the Food Standards Code.

Methods: In a cross-sectional analysis, ready meal products were identified from the Australian FoodSwitch 2023 database to record serving size, nutrition information, Health Star Rating and claims for each product. The Nutrient Profiling Score was calculated for each product and claim compliance was assessed against Standard 1.2.7. Descriptive statistics were conducted to explore the data for prevalence of content and health claims, and alignment with the relevant standard.

Results: A total of n = 777 ready meals were identified in the database. Eighty-eight percent of products met threshold criteria for eligibility to carry a health claim. In total, 2051 claims were identified, with nutrition content claims the most common (93% of all claims). In total, 92% of nutrition content claims and 39% of general-level health claims complied with all provisions of Standard 1.2.7.

Conclusions: This study highlights the widespread use of claims, particularly nutrition content claims, on ready meal products sold in Australia. Strengthened guidelines and stricter enforcement of claim compliance are essential to prevent misleading claims in the Australian food supply.

Aims: Child malnutrition remains a significant issue worldwide, particularly in developing regions like Asia. Age 6-23 months is critical for preventing malnutrition, yet numerous children within this range do not receive nutritionally sufficient complementary foods. This study aimed to explore factors influencing complementary feeding practices among Asian parents and caregivers.

Methods: Searches for this qualitative systematic review were undertaken in May-June 2023, in five databases (Medline, Cochrane, EMBASE, PubMed, and Global Health). The review included studies from Asian countries that utilised qualitative or mixed methods, published in English. Studies involving infants with pre-existing conditions or mothers with mental health conditions were excluded. The 2018 Critical Appraisal Skills Programme checklist was used to evaluate the included studies, and data were synthesised to extract key themes related to complementary feeding practices. The appraisal certainty of review findings were assessed using the GRADE-certainty of qualitative evidence approach.

Results: This review identified 14 findings from 16 studies with 955 participants. Influencing factors were categorised into four groups: individual factors (child's preferences, knowledge gaps, sources of information, the mother's self-efficacy, time constraints, insufficient breast milk), household factors (family dynamics, secondary caregivers support, economic status), socio-environmental factors (sociocultural norms, media influences, social support, access to food), and health services.

Conclusions: This study emphasises the need to consider parents' and caregivers' experiences when developing interventions. The presence of diverse factors across settings suggests customised nutrition education that considers local contexts and involves all relevant stakeholders.

Aims: Transition to employment is considered a vulnerable period for health professional graduates. This study aimed to follow the transition to employment for graduates from a single dietetics program, at several timepoints over 24 months to assess dietetic employment outcomes.

Methods: Griffith University dietetics graduates from 2017 to 2019 were invited to participate in the longitudinal Griffith Dietetics Graduate Outcomes Study comprising four online surveys on employment preferences and outcomes: Survey 1 (graduation), Survey 2 (6-months), Survey 3 (12-months), and Survey 4 (24-months). Quantitative data were analysed using descriptive statistics, for cross-sectional findings (Surveys 3 and 4) and longitudinal analyses (Surveys 1-4).

Results: Of the 150 eligible graduates, 91.3%, 73.3%, 59.3% and 51.3% responded to Surveys 1-4 respectively. At Survey 3, 84.3% of respondents were employed as a dietitian, 60.0% working more than 32 h/week and 25.3% in permanent positions. At Survey 4, 85.7% worked as a dietitian, 69.7% more than 32 h/week, predominantly in hospitals (45.5%) and private practice (37.9%). Longitudinal analyses showed that of 44/62 (70.1%) respondents who preferred a hospital role at graduation, 25 (56.8%) worked in a hospital at 24 months. All but one of the 16/62 (25.8%) who preferred private practice at graduation worked there at 6 months (93.8%), 12 of whom remained in private practice at 24 months (75%).

Conclusion: Universities need to prepare graduates for the challenging transition to full-time employment within their preferred sector. For dietitians within this study, the most vulnerable period was the 12 months post-graduation. National, longitudinal studies to at least 24 months are needed to investigate graduate employment outcomes for all dietetics programs.