What’s hot?

  It's time for a review of what is getting the most attention in JHND, so here is a round up of the top 10 papers in terms of citation from 2016 to the present. Not surprisingly, it's sugar that is catching the most attention. A review of sugar consumption from nationally representative dietary surveys … Continue reading What’s hot?

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A nutritional risk screening tool for hospitalised children with acute burn injuries

Clinical significance of nutritional risk screening tool for hospitalised children with acute burn injuries: a cross-sectional study Bang et al., JHND Early View  Background We assessed the nutritional risks among children hospitalised with acute burn injuries and their associated clinical outcomes using three nutritional risk screening (NRS) tools: Screening Tool for Risk of Impaired Nutritional Status … Continue reading A nutritional risk screening tool for hospitalised children with acute burn injuries

The future for dietetics looks bright

Future Dietitian 2025: informing the development of a workforce strategy for dietetics Hickson et al., JHND Early View  Background Healthcare is changing and the professions that deliver it need to adapt and change too. The aim of this research was to inform the development of a workforce strategy for Dietetics for 2020–2030. This included an understanding … Continue reading The future for dietetics looks bright

Using a second stage protein substitute for weaning in phenylketonuria

Fifteen years of using a second stage protein substitute for weaning in phenylketonuria: a retrospective study Evans et al., JHND Early View Background In phenylketonuria (PKU), during weaning, it is necessary to introduce a second stage phenylalanine (Phe)-free protein substitute (PS) to help meet non-Phe protein requirements. Semi-solid weaning Phe-free PS have been available for >15 … Continue reading Using a second stage protein substitute for weaning in phenylketonuria

Wheat and dietary fats may play key roles in the generation of functional dyspepsia symptoms

Food and functional dyspepsia: a systematic review Duncanson et al., JHND Early View  Background Functional dyspepsia (FD) is a debilitating functional gastrointestinal disorder characterised by early satiety, post-prandial fullness or epigastric pain related to meals, which affects up to 20% of western populations. A high dietary fat intake has been linked to FD and duodenal eosinophilia … Continue reading Wheat and dietary fats may play key roles in the generation of functional dyspepsia symptoms

Dietitians vs physicians: the battle for lower cholesterol

Structured advice provided by a dietitian increases adherence of consumers to diet and lifestyle changes and lowers blood low-density lipoprotein (LDL)-cholesterol: the Increasing Adherence of Consumers to Diet & Lifestyle Changes to Lower (LDL) Cholesterol (ACT) randomised controlled trial Silver et al., JHND Early View  Background Evidence from healthcare professionals suggest that consumer compliance to healthy … Continue reading Dietitians vs physicians: the battle for lower cholesterol

Understanding patients’ unique needs and preferences aligns dietetic practice with a patient-centred approach.

Patients' perceptions and experiences of patient-centred care in dietetic consultations Sladdin et al., JHND Early View  Background Patient-centred care (PCC) is essential to quality healthcare. However, there is a paucity of research on PCC in dietetics, particularly regarding patients' experiences and perspectives of PCC. We aimed to enhance our understanding of PCC in dietetics by exploring … Continue reading Understanding patients’ unique needs and preferences aligns dietetic practice with a patient-centred approach.