Pub Date : 2024-03-01DOI: 10.1097/nt.0000000000000678
Lynsey M. Ricci, Libby MacQuillan, Arlene Grant-Holcomb
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.
饮食紊乱（DE）和饮食失调（ED）是食物与身体形象之间不健康关系的表现。当营养学专业人员出现这些症状时，可能需要进行心理健康干预，并对营养学实践产生影响。这是一项通过互联网对某大学营养与饮食学专业的学生、实习生和毕业生进行的横断面研究。约有一半（53%）的受访者表示曾有过 DE 或 ED 的亲身经历。这项研究的结果可能有助于教育工作者设计高等教育，以支持未来的营养专业人员实现与食物和身体形象的健康关系。
{"title":"The Prevalence and Perception of Disordered Eating and Eating Disorders Among Dietetic Students, Interns, and Graduates at a University","authors":"Lynsey M. Ricci, Libby MacQuillan, Arlene Grant-Holcomb","doi":"10.1097/nt.0000000000000678","DOIUrl":"https://doi.org/10.1097/nt.0000000000000678","url":null,"abstract":"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.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140406662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1097/nt.0000000000000669
Adam Drewnowski
Front-of-pack nutrition labels that reflect and convey a food's nutritional value have a dual purpose. The first one is to promote consumer demand for more nutrient-rich foods. The second one is to motivate manufacturers to improve the quality of product portfolios by removing excess calories, fat, sugar, and salt. Whether front-of-pack nutrition labels can help shape food supply or food demand is a complex question that needs to be evaluated more closely.
{"title":"Front-of-Pack Nutrition Labels","authors":"Adam Drewnowski","doi":"10.1097/nt.0000000000000669","DOIUrl":"https://doi.org/10.1097/nt.0000000000000669","url":null,"abstract":"Front-of-pack nutrition labels that reflect and convey a food's nutritional value have a dual purpose. The first one is to promote consumer demand for more nutrient-rich foods. The second one is to motivate manufacturers to improve the quality of product portfolios by removing excess calories, fat, sugar, and salt. Whether front-of-pack nutrition labels can help shape food supply or food demand is a complex question that needs to be evaluated more closely.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"33 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139637120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1097/nt.0000000000000662
Juan A. Velasquez, Jacob M. Thompson, Emily M. Hicks, Analí Morales-Juárez, Ivan D. Mendoza, D A Savaiano
The US Food and Drug Administration is considering an update of a front-of-pack voluntary “healthy” designation that received little use or attention by the food industry. Effective communication to consumers is crucial in promoting healthy diet and lifestyle patterns. In the current food landscape, it is difficult for consumers to determine what foods are healthy. Furthermore, the healthy definition should fit the current science based on the Dietary Guidelines for Americans. We present an argument for required front-of-pack labeling, rooted squarely in the Dietary Guidelines.
{"title":"The Healthy Label","authors":"Juan A. Velasquez, Jacob M. Thompson, Emily M. Hicks, Analí Morales-Juárez, Ivan D. Mendoza, D A Savaiano","doi":"10.1097/nt.0000000000000662","DOIUrl":"https://doi.org/10.1097/nt.0000000000000662","url":null,"abstract":"The US Food and Drug Administration is considering an update of a front-of-pack voluntary “healthy” designation that received little use or attention by the food industry. Effective communication to consumers is crucial in promoting healthy diet and lifestyle patterns. In the current food landscape, it is difficult for consumers to determine what foods are healthy. Furthermore, the healthy definition should fit the current science based on the Dietary Guidelines for Americans. We present an argument for required front-of-pack labeling, rooted squarely in the Dietary Guidelines.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"42 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139634769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1097/nt.0000000000000664
Lara Tupper, Monique Terol, Jennifer Utter, Shannon Morley
Guar fiber is a soluble fiber that has been used for symptom management of irritable bowel syndrome (IBS), functional constipation (FC), and functional diarrhea (FD). However, the effect of guar fiber supplementation on symptom management is currently unclear. The aim of this review is to determine the effect of guar fiber supplementation compared with any other nutrition intervention on gastrointestinal (GI) symptoms with individuals diagnosed with IBS, FC, and FD. A secondary aim is to determine the dosage of guar fiber supplementation required to elicit an improvement in associated symptoms. A systematic review (CRD42022374730) was performed with literature from inception. PubMed, EMBASE, CINAHL, and Web of Science were searched on October 28, 2022, to identify eligible studies which reported guar fiber supplementation in patients diagnosed with IBS, FC, and/or FD using the Rome criterion. Findings were synthesized narratively. Study quality was assessed using the Johanna Briggs Institute quality assessment tools. Nine articles reported on stool consistency, defecation frequency, laxative use, bloating, abdominal pain, flatulence, and quality of life (QOL). All pre-post studies (n = 5) reported statistically significant improvements for GI symptoms and QOL. Two of 4 randomized controlled trial studies reported improvements in GI symptoms when supplemented daily with 5 to 6 g of guar fiber for 4 to 12 weeks. Our study shows that guar fiber supplementation appears effective in improving symptom management of IBS and FC with a 5-g/d dosage most used. Future studies are required to more clearly understand the benefits of guar fiber supplementation and elucidate dosing strategies. This review provides the grounds for further well-designed studies to investigate the impact of guar fiber supplementation in populations with IBS, FC, and FD.
{"title":"The Role of Guar Fiber in Improving the Management of Irritable Bowel Syndrome, Functional Constipation, and Functional Diarrhea","authors":"Lara Tupper, Monique Terol, Jennifer Utter, Shannon Morley","doi":"10.1097/nt.0000000000000664","DOIUrl":"https://doi.org/10.1097/nt.0000000000000664","url":null,"abstract":"\u0000 \u0000 Guar fiber is a soluble fiber that has been used for symptom management of irritable bowel syndrome (IBS), functional constipation (FC), and functional diarrhea (FD). However, the effect of guar fiber supplementation on symptom management is currently unclear. The aim of this review is to determine the effect of guar fiber supplementation compared with any other nutrition intervention on gastrointestinal (GI) symptoms with individuals diagnosed with IBS, FC, and FD. A secondary aim is to determine the dosage of guar fiber supplementation required to elicit an improvement in associated symptoms.\u0000 \u0000 \u0000 \u0000 A systematic review (CRD42022374730) was performed with literature from inception. PubMed, EMBASE, CINAHL, and Web of Science were searched on October 28, 2022, to identify eligible studies which reported guar fiber supplementation in patients diagnosed with IBS, FC, and/or FD using the Rome criterion. Findings were synthesized narratively. Study quality was assessed using the Johanna Briggs Institute quality assessment tools.\u0000 \u0000 \u0000 \u0000 Nine articles reported on stool consistency, defecation frequency, laxative use, bloating, abdominal pain, flatulence, and quality of life (QOL). All pre-post studies (n = 5) reported statistically significant improvements for GI symptoms and QOL. Two of 4 randomized controlled trial studies reported improvements in GI symptoms when supplemented daily with 5 to 6 g of guar fiber for 4 to 12 weeks.\u0000 \u0000 \u0000 \u0000 Our study shows that guar fiber supplementation appears effective in improving symptom management of IBS and FC with a 5-g/d dosage most used. Future studies are required to more clearly understand the benefits of guar fiber supplementation and elucidate dosing strategies. This review provides the grounds for further well-designed studies to investigate the impact of guar fiber supplementation in populations with IBS, FC, and FD.\u0000","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"8 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139635109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1097/nt.0000000000000663
K. Craven, Drillious Gay, Jason Foltz, K. Kolasa
Registered dietitian nutritionists working in ambulatory clinics should not be waiting for an administrator to invite them to the planning group for the transition from fee for service to value-based care payment models. Registered dietitian nutritionists should be identifying and promoting the services they can provide to ensure quality healthcare for patients. In this article, we describe value-based care as it is presented in dietetics literature. We also describe how registered dietitian nutritionists in our family medicine practice demonstrate their value as a member of the expanded interprofessional ambulatory care team providing quality care, reducing costs, and providing an exceptional experience for the patient. We call on educators of dietetics students, interns, and professionals to teach the necessary interprofessional skills to be successful in value-based care models of care.
{"title":"Remaining Relevant in a Changing Healthcare Organization","authors":"K. Craven, Drillious Gay, Jason Foltz, K. Kolasa","doi":"10.1097/nt.0000000000000663","DOIUrl":"https://doi.org/10.1097/nt.0000000000000663","url":null,"abstract":"Registered dietitian nutritionists working in ambulatory clinics should not be waiting for an administrator to invite them to the planning group for the transition from fee for service to value-based care payment models. Registered dietitian nutritionists should be identifying and promoting the services they can provide to ensure quality healthcare for patients. In this article, we describe value-based care as it is presented in dietetics literature. We also describe how registered dietitian nutritionists in our family medicine practice demonstrate their value as a member of the expanded interprofessional ambulatory care team providing quality care, reducing costs, and providing an exceptional experience for the patient. We call on educators of dietetics students, interns, and professionals to teach the necessary interprofessional skills to be successful in value-based care models of care.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139632639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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