Nina A. Wilson, Evangeline Mantzioris, Anthony Villani
Introduction
Herbs and spices have been used in cooking and food preparation to add flavour and aroma for centuries. However, many herbs and spices are also associated with a number of health benefits. Despite this, little is known about the types and frequency of use of herbs and spices in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households.
Methods
A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online questionnaire. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and adherence to a Mediterranean diet (MedDiet) using the Mediterranean Diet Adherence Screener.
Results
A total of n = 400 participants responded and completed the survey. Participants were mostly female (n = 341; 85.3%) aged between 25 and 64 years (n = 331; 82.8%) and were overweight (body mass index: 26.5 ± 5.9 kg/m2). In the previous 12 months, two-thirds of participants (n = 257; 64.3%) reported consuming herbs and spices 1–2 times per day, which were mostly consumed as part of lunch/dinner meals (n = 372; 93%). Basil (n = 391; 97.8%), pepper (n = 390; 97.5%) and garlic (n = 387; 96.8%) were amongst the most frequently used herbs and spices. Moderate to high adherence to a MedDiet was associated with daily use of herbs and spices [χ2 (1, n = 397) = 5.6, P = 0.018].
Conclusion
This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily. Further investigation into the quantities used and needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future investigation.
{"title":"Sensory preferences are important motivators for using herbs and spices: A cross-sectional analysis of Australian adults","authors":"Nina A. Wilson, Evangeline Mantzioris, Anthony Villani","doi":"10.1111/jhn.13406","DOIUrl":"https://doi.org/10.1111/jhn.13406","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Introduction</h3>\u0000 \u0000 <p>Herbs and spices have been used in cooking and food preparation to add flavour and aroma for centuries. However, many herbs and spices are also associated with a number of health benefits. Despite this, little is known about the types and frequency of use of herbs and spices in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online questionnaire. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and adherence to a Mediterranean diet (MedDiet) using the Mediterranean Diet Adherence Screener.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of <i>n</i> = 400 participants responded and completed the survey. Participants were mostly female (<i>n</i> = 341; 85.3%) aged between 25 and 64 years (<i>n</i> = 331; 82.8%) and were overweight (body mass index: 26.5 ± 5.9 kg/m<sup>2</sup>). In the previous 12 months, two-thirds of participants (<i>n</i> = 257; 64.3%) reported consuming herbs and spices 1–2 times per day, which were mostly consumed as part of lunch/dinner meals (<i>n</i> = 372; 93%). Basil (<i>n</i> = 391; 97.8%), pepper (<i>n</i> = 390; 97.5%) and garlic (<i>n</i> = 387; 96.8%) were amongst the most frequently used herbs and spices. Moderate to high adherence to a MedDiet was associated with daily use of herbs and spices [<i>χ</i><sup>2</sup> (1, <i>n</i> = 397) = 5.6, <i>P</i> = 0.018].</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily. Further investigation into the quantities used and needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future investigation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Juliana Vieira de Castro Mello, Raquel Machado Schincaglia, Pedro Gomes Andrade, Nadya Helena Alves-Santos, Dayana Rodrigues Farias, Natália Oliveira, Elisa Maria de Aquino Lacerda, Leticia Barroso Vertulli Carneiro, Paula Normando, Inês Rugani Ribeiro de Castro, Gilberto Kac
Background
The consumption of ultra-processed foods (UPFs) has increased worldwide, including among children. Maternal schooling has been associated with children's UPF consumption. The present study examined the interaction between maternal schooling and child age in the association with UPF consumption in Brazilian children <5 years.
Methods
The Brazilian National Survey on Child Nutrition (ENANI-2019) is a household-based population survey of 14,558 children <5 years residing in 123 Brazilian municipalities. A structured questionnaire was used to quantify the consumption of nine groups of UPF, according to the NOVA classification, on the day before the interview. The mean, standard deviation and 95% CI for UPF consumption are presented. A multiple Poisson regression model was used, including an interaction between maternal schooling and child age, to estimate the predicted consumption of UPF.
Results
The prevalence of consumption of at least one UPF group was 81% in Brazilian children <5 years, with the most consumed UPFs being sweet or savoury biscuits/cookies (51.0%), sweetened beverages (37.5%), baby cereals (29.4%) and yogurt (28.1%). Children 6–11 months of age had a lower mean consumption of UPF when maternal schooling was >12 years (0.73 [95% CI: 0.48–0.98]) compared to those whose mothers had ≤7 years (1.55 [95% CI: 1.18–1.92]) and 8–11 years of schooling (1.40 [95% CI: 1.19–1.61]). The interaction model between maternal schooling and child age (p < 0.001) indicated that children of mothers with higher schooling had significantly lower consumption of UPF up to 8 months of age. However, no significant differences in consumption were observed thereafter.
Conclusions
The child age modifies the association of maternal schooling on UPF consumption, that is, UPF consumption was lower for children up to 8 months when their mothers had higher schooling, whereas no significant results were found for older infants.
{"title":"Maternal schooling and child's age interaction and its association with ultra-processed food consumption in Brazilian children <5 years of age: Results from the Brazilian National Survey on Child Nutrition (ENANI-2019)","authors":"Juliana Vieira de Castro Mello, Raquel Machado Schincaglia, Pedro Gomes Andrade, Nadya Helena Alves-Santos, Dayana Rodrigues Farias, Natália Oliveira, Elisa Maria de Aquino Lacerda, Leticia Barroso Vertulli Carneiro, Paula Normando, Inês Rugani Ribeiro de Castro, Gilberto Kac","doi":"10.1111/jhn.13399","DOIUrl":"https://doi.org/10.1111/jhn.13399","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The consumption of ultra-processed foods (UPFs) has increased worldwide, including among children. Maternal schooling has been associated with children's UPF consumption. The present study examined the interaction between maternal schooling and child age in the association with UPF consumption in Brazilian children <5 years.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The Brazilian National Survey on Child Nutrition (ENANI-2019) is a household-based population survey of 14,558 children <5 years residing in 123 Brazilian municipalities. A structured questionnaire was used to quantify the consumption of nine groups of UPF, according to the NOVA classification, on the day before the interview. The mean, standard deviation and 95% CI for UPF consumption are presented. A multiple Poisson regression model was used, including an interaction between maternal schooling and child age, to estimate the predicted consumption of UPF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The prevalence of consumption of at least one UPF group was 81% in Brazilian children <5 years, with the most consumed UPFs being sweet or savoury biscuits/cookies (51.0%), sweetened beverages (37.5%), baby cereals (29.4%) and yogurt (28.1%). Children 6–11 months of age had a lower mean consumption of UPF when maternal schooling was >12 years (0.73 [95% CI: 0.48–0.98]) compared to those whose mothers had ≤7 years (1.55 [95% CI: 1.18–1.92]) and 8–11 years of schooling (1.40 [95% CI: 1.19–1.61]). The interaction model between maternal schooling and child age (p < 0.001) indicated that children of mothers with higher schooling had significantly lower consumption of UPF up to 8 months of age. However, no significant differences in consumption were observed thereafter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The child age modifies the association of maternal schooling on UPF consumption, that is, UPF consumption was lower for children up to 8 months when their mothers had higher schooling, whereas no significant results were found for older infants.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
When premature infants cannot receive their own mother's milk, donor human milk (DHM) is the first-line recommended option, with growing demand for DHM use outside of neonatal units. To meet the potential need, we need to consider whether DHM supply can increase. This study aimed to explore the reasons that prevent women who wish to donate their milk in the United Kingdom from doing so to understand which barriers may be modifiable.
Methods
Women who wanted to donate their milk but did not do so completed an online survey. Open and closed questions examined the response they received, their reasons for not donating and what they did with any milk that they had already stored.
Results
Out of 732 mothers, 391 (53.4%) did not enquire as they did not think it was possible for them, 218 (29.8%) enquired but were told that they could not donate, 59 (8.1%) enquired but decided not to proceed and 64 (8.7%) received no response. Reasons for being told they could not donate included the use of certain medications, infant age, inadequate staffing, geographic barriers and incorrect storage. Process aspects (e.g., blood tests, practicalities) and lifestyle limitations led mothers to decide not to donate.
Conclusions
Although some women will be prevented from donating due to medication or health issues, investment in milk banking staffing and infrastructure and awareness campaigns could increase DHM supply, enabling guidelines to extend eligibility criteria for receiving DHM such as for late preterm infants, gestational diabetes or to support low maternal milk supply.
{"title":"Understanding modifiable barriers to human milk donation in the United Kingdom","authors":"Amy Brown, Sara Jones, Catrin Griffiths, Wendy Jones, Gillian Weaver, Natalie Shenker","doi":"10.1111/jhn.13405","DOIUrl":"https://doi.org/10.1111/jhn.13405","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>When premature infants cannot receive their own mother's milk, donor human milk (DHM) is the first-line recommended option, with growing demand for DHM use outside of neonatal units. To meet the potential need, we need to consider whether DHM supply can increase. This study aimed to explore the reasons that prevent women who wish to donate their milk in the United Kingdom from doing so to understand which barriers may be modifiable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Women who wanted to donate their milk but did not do so completed an online survey. Open and closed questions examined the response they received, their reasons for not donating and what they did with any milk that they had already stored.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Out of 732 mothers, 391 (53.4%) did not enquire as they did not think it was possible for them, 218 (29.8%) enquired but were told that they could not donate, 59 (8.1%) enquired but decided not to proceed and 64 (8.7%) received no response. Reasons for being told they could not donate included the use of certain medications, infant age, inadequate staffing, geographic barriers and incorrect storage. Process aspects (e.g., blood tests, practicalities) and lifestyle limitations led mothers to decide not to donate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Although some women will be prevented from donating due to medication or health issues, investment in milk banking staffing and infrastructure and awareness campaigns could increase DHM supply, enabling guidelines to extend eligibility criteria for receiving DHM such as for late preterm infants, gestational diabetes or to support low maternal milk supply.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.13405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142762058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dietary modification is an important component of chronic kidney disease (CKD) management. The aim of this study was to explore the perceptions of people with earlier-stage CKD living in rural Australia about the role of dietary intervention in their health and access to dietetic care.
Methods
Semi-structured interviews were conducted with 14 people with stage 3–4 CKD living in a rural Australian health district. Interview questions were guided by the principles of the appreciative inquiry study methodology. The thematic analysis involved inductive coding of data, discussions of emerging themes between co-researchers as coding proceeded and thematic memoing to finalise the transformation of data into distinct themes.
Results
Three predominant themes were evident from the data. First, people with CKD expressed that ‘Dietary change empowers’ them in self-management. Second, ‘Dietetics is valued’ in achieving dietary change. Third, it was clear that nephrologists had a key role in determining service access through ‘Awareness and advocacy’ of renal dietetic services.
Conclusions
People with CKD living in rural Australia desire early, specialised renal dietetic care. The unexpectedly high acceptability of less resource-intensive technology for dietetic intervention suggests that there is an opportunity for service reorientation. Access to dietetic care could be enhanced by building on the key role of nephrologists in dietetic referral, service awareness and perception of value.
{"title":"Perceptions of rural Australian adults with chronic kidney disease stages 3 and 4 about the role of dietary intervention in their health and access to dietetic care","authors":"Annette Shelley, Kerith Duncanson, Kelly Lambert","doi":"10.1111/jhn.13400","DOIUrl":"https://doi.org/10.1111/jhn.13400","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Dietary modification is an important component of chronic kidney disease (CKD) management. The aim of this study was to explore the perceptions of people with earlier-stage CKD living in rural Australia about the role of dietary intervention in their health and access to dietetic care.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Semi-structured interviews were conducted with 14 people with stage 3–4 CKD living in a rural Australian health district. Interview questions were guided by the principles of the appreciative inquiry study methodology. The thematic analysis involved inductive coding of data, discussions of emerging themes between co-researchers as coding proceeded and thematic memoing to finalise the transformation of data into distinct themes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Three predominant themes were evident from the data. First, people with CKD expressed that ‘Dietary change empowers’ them in self-management. Second, ‘Dietetics is valued’ in achieving dietary change. Third, it was clear that nephrologists had a key role in determining service access through ‘Awareness and advocacy’ of renal dietetic services.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>People with CKD living in rural Australia desire early, specialised renal dietetic care. The unexpectedly high acceptability of less resource-intensive technology for dietetic intervention suggests that there is an opportunity for service reorientation. Access to dietetic care could be enhanced by building on the key role of nephrologists in dietetic referral, service awareness and perception of value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142762057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
For residents in residential aged care (RAC), opportunities to make decisions about their meals are often limited. Increasing choice for residents requires significant changes to be made to the foodservice system to deliver nutritionally adequate, timely and enjoyable meals to residents. The pilot project aimed to understand the effect of increasing choice in meals on residents, staff and the foodservice system.
Methods
A pragmatic action research approach was used to collaboratively design and evaluate an altered a foodservice system that increased choice, enabling residents to place their order at the mealtime and choose from a menu of seven hot meal options for lunch and dinner. Outcome measures were measured pre- and post-implementation and included food waste, resident satisfaction and foodservice costs.
Results
Resident satisfaction measured on a 5-point Likert scale improved between pre- (3.60 ± 1.09) and post- (4.57 ± 0.49) measurements, whereas production waste increased (pre—55g, post—90 g) and foodservice costs increased (pre—$9.20–$11.14 per resident per day, post—$11.01–$12.15 per resident per day). Compared to the standard cook serve meal, consumption of protein foods increased marginally (+5 g), vegetable consumption increased (+11 g) and carbohydrate consumption decreased (−38 g) for meals consumed from the intervention menu.
Conclusions
Increasing choice can have a positive impact of resident satisfaction; however, further work is needed to investigate how production waste and costs can be addressed.
{"title":"Choice on the menu: Increasing meal choice for people living in residential aged care, a pilot study","authors":"Mikaela Wheeler, Karen L. Abbey, Sandra M. Capra","doi":"10.1111/jhn.13401","DOIUrl":"https://doi.org/10.1111/jhn.13401","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>For residents in residential aged care (RAC), opportunities to make decisions about their meals are often limited. Increasing choice for residents requires significant changes to be made to the foodservice system to deliver nutritionally adequate, timely and enjoyable meals to residents. The pilot project aimed to understand the effect of increasing choice in meals on residents, staff and the foodservice system.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>A pragmatic action research approach was used to collaboratively design and evaluate an altered a foodservice system that increased choice, enabling residents to place their order at the mealtime and choose from a menu of seven hot meal options for lunch and dinner. Outcome measures were measured pre- and post-implementation and included food waste, resident satisfaction and foodservice costs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Resident satisfaction measured on a 5-point Likert scale improved between pre- (3.60 ± 1.09) and post- (4.57 ± 0.49) measurements, whereas production waste increased (pre—55g, post—90 g) and foodservice costs increased (pre—$9.20–$11.14 per resident per day, post—$11.01–$12.15 per resident per day). Compared to the standard cook serve meal, consumption of protein foods increased marginally (+5 g), vegetable consumption increased (+11 g) and carbohydrate consumption decreased (−38 g) for meals consumed from the intervention menu.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Increasing choice can have a positive impact of resident satisfaction; however, further work is needed to investigate how production waste and costs can be addressed.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Concerns have been raised regarding the quality of health information published on the World Wide Web, while studies accumulating similar evidence for nutrition-related information are scarce. The present review aimed to systematically accumulate and discuss the findings of studies evaluating the content quality of websites publishing nutrition-related information, based on the PRISMA statement.
Methods
Studies that have assessed the accuracy and readability of dietary advice published on websites/webpages were evaluated. The SPIDER framework was used for the systematic search of studies, and those that evaluated websites/webpages that did not contain nutritional information, were videos or social media, referred to health professionals, or contained information on a specific theme (e.g., dietary supplements), were excluded.
Results
Twenty-nine studies were included in this review, assessing information, published mainly in English, on 18 different diet-related topics. Twenty of them classified websites and reported, also, results per category. Inconsistent information has been found on 16%–49.6% of websites, with this percentage rising to 54%–94% in the case of ‘weight loss’ information. Purely congruent with guidelines information was found on 18%–39.7% of websites. Commercial sites were inferior in terms of quality to the rest. The readability level was estimated as higher than the recommended in 9 out of 11 studies that assessed it.
Conclusions
Results of the present systematic review indicate that inaccurate and hard-to-read dietary advice is found on many websites, regardless of the dietary topic.
{"title":"Content accuracy and readability of dietary advice available on webpages: A systematic review of the evidence","authors":"Evaggelia Fappa, Mary Micheli","doi":"10.1111/jhn.13395","DOIUrl":"10.1111/jhn.13395","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Concerns have been raised regarding the quality of health information published on the World Wide Web, while studies accumulating similar evidence for nutrition-related information are scarce. The present review aimed to systematically accumulate and discuss the findings of studies evaluating the content quality of websites publishing nutrition-related information, based on the PRISMA statement.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Studies that have assessed the accuracy and readability of dietary advice published on websites/webpages were evaluated. The SPIDER framework was used for the systematic search of studies, and those that evaluated websites/webpages that did not contain nutritional information, were videos or social media, referred to health professionals, or contained information on a specific theme (e.g., dietary supplements), were excluded.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Twenty-nine studies were included in this review, assessing information, published mainly in English, on 18 different diet-related topics. Twenty of them classified websites and reported, also, results per category. Inconsistent information has been found on 16%–49.6% of websites, with this percentage rising to 54%–94% in the case of ‘weight loss’ information. Purely congruent with guidelines information was found on 18%–39.7% of websites. Commercial sites were inferior in terms of quality to the rest. The readability level was estimated as higher than the recommended in 9 out of 11 studies that assessed it.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results of the present systematic review indicate that inaccurate and hard-to-read dietary advice is found on many websites, regardless of the dietary topic.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.13395","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142733757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elizabeth A. Johnston, Susannah K. Ayre, Shanae Kalepa, Nathalie Bradford, Jolieke C. van der Pols
Background
Online forums are a key source of information about complementary and alternative medicine (CAM) for people affected by cancer, especially when information needs are not met in healthcare settings. This study therefore investigated nutrition-related CAM information seeking and sharing in online forums for people affected by cancer.
Methods
This study was conducted in a major online platform that hosts over 10 forums for people affected by cancer and has more than 10,000 registered users. A search strategy was applied to the forums to identify discussion threads with nutrition-related CAM information from January 2020 to December 2023. Content analysis was used to code the topic of, reason for, and source of nutrition-related CAM information sought or shared.
Results
Of 121 threads retrieved, 40 eligible threads contained 155 instances of nutrition-related CAM information seeking or sharing across 86 posts authored by 54 unique users. Most (89%) instances were information sharing rather than seeking. Topics commonly shared included using food items for medicinal purposes (e.g., ginger to reduce nausea) (25%), other sources of nutrition-related CAM information (e.g., book or naturopath) (17%), and oral nutrition supplements (16%). Most common reasons for sharing nutrition-related CAM information were strategies to manage treatment side effects (52%) and as complementary treatment (22%). Information shared was mostly sourced from personal opinion (44%) or experience (33%).
Conclusions
Information sharing about nutrition-related CAM is relatively common in online forums for people affected by cancer. Healthcare professionals should facilitate access to evidence-based information and advise caution when interpreting information shared in forums.
{"title":"Information sharing and seeking about nutrition-related complementary and alternative medicines in online forums for people affected by cancer: A content analysis of discussion threads","authors":"Elizabeth A. Johnston, Susannah K. Ayre, Shanae Kalepa, Nathalie Bradford, Jolieke C. van der Pols","doi":"10.1111/jhn.13390","DOIUrl":"10.1111/jhn.13390","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Online forums are a key source of information about complementary and alternative medicine (CAM) for people affected by cancer, especially when information needs are not met in healthcare settings. This study therefore investigated nutrition-related CAM information seeking and sharing in online forums for people affected by cancer.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study was conducted in a major online platform that hosts over 10 forums for people affected by cancer and has more than 10,000 registered users. A search strategy was applied to the forums to identify discussion threads with nutrition-related CAM information from January 2020 to December 2023. Content analysis was used to code the topic of, reason for, and source of nutrition-related CAM information sought or shared.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Of 121 threads retrieved, 40 eligible threads contained 155 instances of nutrition-related CAM information seeking or sharing across 86 posts authored by 54 unique users. Most (89%) instances were information sharing rather than seeking. Topics commonly shared included using food items for medicinal purposes (e.g., ginger to reduce nausea) (25%), other sources of nutrition-related CAM information (e.g., book or naturopath) (17%), and oral nutrition supplements (16%). Most common reasons for sharing nutrition-related CAM information were strategies to manage treatment side effects (52%) and as complementary treatment (22%). Information shared was mostly sourced from personal opinion (44%) or experience (33%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Information sharing about nutrition-related CAM is relatively common in online forums for people affected by cancer. Healthcare professionals should facilitate access to evidence-based information and advise caution when interpreting information shared in forums.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142717779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Emma J. Ridley, Kate Ainscough, Michael Bailey, Rebecca Baskett, Allison Bone, Lewis Campbell, Eleanor Capel, Lee-anne Chapple, Andrew Cheng, Adam M. Deane, Ra'eesa Doola, Suzie Ferrie, Kate Fetterplace, Eileen Gilder, Alisa M. Higgins, Carol L. Hodgson, Victoria King, Andrea P. Marshall, Alistair Nichol, Sandra Peake, Mahesh Ramanan, Ary Serpa Neto, Andrew Udy, Patricia Williams, Jacinta Winderlich, Paul J. Young, NUTRIENT Study Investigators and ANZICS Clinical Trials Group
Background and Aims
Energy and protein provision for critically ill patients who receive oral nutrition often falls below recommended targets. We compared characteristics and nutrition processes during hospital stay (within and post-intensive care unit [ICU] stay) of those who received oral nutrition as the sole nutrition source to those who first commenced enteral (EN) or parenteral nutrition (PN) within an Australian or New Zealand (ANZ) ICU.
Methods
Multicentre, observational study of routine nutrition care in 44 hospitals across ANZ, including adult patients within ICU admitted for at least 48 h. Those receiving oral nutrition as the sole source of nutrition (with or without oral nutrition supplements) were included in the ‘oral nutrition’ group and those who first received EN and/or PN in the ICU as the ‘EN/PN group’. The primary outcome was median daily energy delivery in ICU. Data are presented as number (%) or median [interquartile range].
Results
Of the 409 patients enroled, median [IQR] age was 64 [51–74] years and 257 patients (62%) were male. APACHE II score, use of invasive ventilation and hospital length of stay (LOS) were all lower in those receiving oral nutrition (n = 200) compared to those receiving EN/PN (n = 209). In ICU, 63 (31.5%) and 169 (81%) (p < 0.001), patients who were receiving oral nutrition and in the EN/PN group received a nutrition assessment, respectively. Oral nutrition supplements were provided for 40 (20%) patients in the oral nutrition group and 31 of 94 (33%) of those receiving oral nutrition in the EN/PN group (p = 0.019). Energy and protein intake in ICU for the oral nutrition group was 716 [597–1069] kcal/day and 37 [19–46] g/day versus 1158 [664–1583] kcal/day and 57 [31–77] g/day for those receiving EN/PN (p = 0.020 energy, p = 0.016 protein). Quantification of oral nutrition was attempted in 78/294 (27%) patients in ICU and completed on 27/78 (36%) occasions. On the ward, attempts were made for 120/273 (44%) patients, with 60/120 (50%) complete.
Conclusion
Patients who received oral nutrition as the sole nutrition source in ICU had lower illness severity, rates of nutrition assessment and provision of oral supplements compared to those who first received EN/PN. Quantification of oral nutrition was often incomplete for all patients in ICU and on the ward.
{"title":"Nutrition delivery during hospitalisation after critical illness in Australia and New Zealand: a multicentre, prospective observational study","authors":"Emma J. Ridley, Kate Ainscough, Michael Bailey, Rebecca Baskett, Allison Bone, Lewis Campbell, Eleanor Capel, Lee-anne Chapple, Andrew Cheng, Adam M. Deane, Ra'eesa Doola, Suzie Ferrie, Kate Fetterplace, Eileen Gilder, Alisa M. Higgins, Carol L. Hodgson, Victoria King, Andrea P. Marshall, Alistair Nichol, Sandra Peake, Mahesh Ramanan, Ary Serpa Neto, Andrew Udy, Patricia Williams, Jacinta Winderlich, Paul J. Young, NUTRIENT Study Investigators and ANZICS Clinical Trials Group","doi":"10.1111/jhn.13385","DOIUrl":"10.1111/jhn.13385","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Energy and protein provision for critically ill patients who receive oral nutrition often falls below recommended targets. We compared characteristics and nutrition processes during hospital stay (within and post-intensive care unit [ICU] stay) of those who received oral nutrition as the sole nutrition source to those who first commenced enteral (EN) or parenteral nutrition (PN) within an Australian or New Zealand (ANZ) ICU.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Multicentre, observational study of routine nutrition care in 44 hospitals across ANZ, including adult patients within ICU admitted for at least 48 h. Those receiving oral nutrition as the sole source of nutrition (with or without oral nutrition supplements) were included in the ‘oral nutrition’ group and those who first received EN and/or PN in the ICU as the ‘EN/PN group’. The primary outcome was median daily energy delivery in ICU. Data are presented as number (%) or median [interquartile range].</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Of the 409 patients enroled, median [IQR] age was 64 [51–74] years and 257 patients (62%) were male. APACHE II score, use of invasive ventilation and hospital length of stay (LOS) were all lower in those receiving oral nutrition (<i>n</i> = 200) compared to those receiving EN/PN (<i>n</i> = 209). In ICU, 63 (31.5%) and 169 (81%) (<i>p</i> < 0.001), patients who were receiving oral nutrition and in the EN/PN group received a nutrition assessment, respectively. Oral nutrition supplements were provided for 40 (20%) patients in the oral nutrition group and 31 of 94 (33%) of those receiving oral nutrition in the EN/PN group (<i>p</i> = 0.019). Energy and protein intake in ICU for the oral nutrition group was 716 [597–1069] kcal/day and 37 [19–46] g/day versus 1158 [664–1583] kcal/day and 57 [31–77] g/day for those receiving EN/PN (<i>p</i> = 0.020 energy, <i>p</i> = 0.016 protein). Quantification of oral nutrition was attempted in 78/294 (27%) patients in ICU and completed on 27/78 (36%) occasions. On the ward, attempts were made for 120/273 (44%) patients, with 60/120 (50%) complete.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Patients who received oral nutrition as the sole nutrition source in ICU had lower illness severity, rates of nutrition assessment and provision of oral supplements compared to those who first received EN/PN. Quantification of oral nutrition was often incomplete for all patients in ICU and on the ward.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142717789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jennifer Donnelly, Louisa Walsh, Rebecca Lane, Roger Hughes
Background
Changes in Australian health policies and public funding models have increased the demand for private dietetics services over the past two decades. Limited available workforce data indicate that over half of the Australian dietetics workforce works in private practice at some level, with approximately 30%–50% of dietitians now entering private practice as new graduates. These changes in the sector have implications for dietetics workforce development. The present study aimed to explore private practice dietitians' perceptions and experiences about workforce development needed to successfully work as a private practice dietitian.
Methods
Australian private practice dietitians were purposively sampled for participation in semistructured interviews on their experiences of, and perceptions about, workforce development needs for successful private practice. Data were analysed using qualitative thematic analysis methods.
Results
Sixteen dietitians participated. Twenty-seven themes emerged across seven constructs spanning pathways to practice, the work of private practitioners, workforce preparation, competency development, placements, competency requirements and challenges.
Conclusions
Experienced private practice dietitians offer critical insights into the workforce development needs and challenges of the sector. Study participants indicated that their preparation for private practice was suboptimal and they have endured many challenges during their careers. This study highlights the need for a strategic approach to workforce development for private practice, including further research into the preparation and needs of this evolving area.
{"title":"Workforce development in private practice dietetics: experiences and perceptions of experienced practitioners","authors":"Jennifer Donnelly, Louisa Walsh, Rebecca Lane, Roger Hughes","doi":"10.1111/jhn.13397","DOIUrl":"10.1111/jhn.13397","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Changes in Australian health policies and public funding models have increased the demand for private dietetics services over the past two decades. Limited available workforce data indicate that over half of the Australian dietetics workforce works in private practice at some level, with approximately 30%–50% of dietitians now entering private practice as new graduates. These changes in the sector have implications for dietetics workforce development. The present study aimed to explore private practice dietitians' perceptions and experiences about workforce development needed to successfully work as a private practice dietitian.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Australian private practice dietitians were purposively sampled for participation in semistructured interviews on their experiences of, and perceptions about, workforce development needs for successful private practice. Data were analysed using qualitative thematic analysis methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Sixteen dietitians participated. Twenty-seven themes emerged across seven constructs spanning pathways to practice, the work of private practitioners, workforce preparation, competency development, placements, competency requirements and challenges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Experienced private practice dietitians offer critical insights into the workforce development needs and challenges of the sector. Study participants indicated that their preparation for private practice was suboptimal and they have endured many challenges during their careers. This study highlights the need for a strategic approach to workforce development for private practice, including further research into the preparation and needs of this evolving area.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142717831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paige G. Brooker, Astrid A. M. Poelman, Katherine M. Livingstone, Clare E. Collins, Seema Mihrshahi, Ros Sambell, Jason H. Y. Wu, Gilly A. Hendrie
Background
Effective interventions to increase vegetable intake are urgently needed. This systematic rapid review aimed to summarise the effectiveness of interventions targeting increased vegetable intakes across diverse settings.
Methodology
The review was guided by the conduct of rapid reviews from the Cochrane Handbook. The literature was searched in February 2024 across PubMed, Web of Science and Cochrane Central for systematic review articles published since 2014. The Risk of Bias In Systematic Reviews tool was used and characteristics of reviews synthesised narratively with intervention effectiveness results were summarised.
Results
A total of 20 systematic reviews met the eligibility criteria. Most targeted school-based settings (n = 7) or community/home-based settings (n = 4). Early childhood education and workplaces had one review each, with none in retail, secondary or tertiary education, food service, food relief or aged care. The mean change in vegetable consumption was +0.12 serves per day, with increases of up to +0.42 serves reported (range −0.09 to +0.42). By setting, the largest increases were reported for interventions in school settings (+0.42 serves/day), followed by home (+0.38 serves/day). Almost half the studies reporting effect sizes suggested no effect on intake (46%), 41% suggested a small effect and 13% suggested a medium effect. Greater effect sizes were achieved in interventions implemented across multiple settings.
Conclusions
Review findings indicate that the average increase in vegetable intake following interventions is about one-eighth of a serve but up to almost half a serve in some settings. An increase of this magnitude could have a substantial population impact, particularly in population groups with persistently low intakes.
{"title":"Consolidating the evidence on the effectiveness of strategies to promote vegetable intake in priority settings: An overview of systematic reviews","authors":"Paige G. Brooker, Astrid A. M. Poelman, Katherine M. Livingstone, Clare E. Collins, Seema Mihrshahi, Ros Sambell, Jason H. Y. Wu, Gilly A. Hendrie","doi":"10.1111/jhn.13398","DOIUrl":"10.1111/jhn.13398","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Effective interventions to increase vegetable intake are urgently needed. This systematic rapid review aimed to summarise the effectiveness of interventions targeting increased vegetable intakes across diverse settings.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methodology</h3>\u0000 \u0000 <p>The review was guided by the conduct of rapid reviews from the Cochrane Handbook. The literature was searched in February 2024 across PubMed, Web of Science and Cochrane Central for systematic review articles published since 2014. The Risk of Bias In Systematic Reviews tool was used and characteristics of reviews synthesised narratively with intervention effectiveness results were summarised.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 20 systematic reviews met the eligibility criteria. Most targeted school-based settings (<i>n</i> = 7) or community/home-based settings (<i>n</i> = 4). Early childhood education and workplaces had one review each, with none in retail, secondary or tertiary education, food service, food relief or aged care. The mean change in vegetable consumption was +0.12 serves per day, with increases of up to +0.42 serves reported (range −0.09 to +0.42). By setting, the largest increases were reported for interventions in school settings (+0.42 serves/day), followed by home (+0.38 serves/day). Almost half the studies reporting effect sizes suggested no effect on intake (46%), 41% suggested a small effect and 13% suggested a medium effect. Greater effect sizes were achieved in interventions implemented across multiple settings.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Review findings indicate that the average increase in vegetable intake following interventions is about one-eighth of a serve but up to almost half a serve in some settings. An increase of this magnitude could have a substantial population impact, particularly in population groups with persistently low intakes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.13398","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142717723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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