Do stroke patients screened as lower‐nutritional‐risk still receive dietitian assessment if indicated? A retrospective evaluation of two dietetic models of care for adult stroke patients Porter et al, JHND Early View Background Dietetic models of care at Logan Hospital changed from all patients with a confirmed stroke receiving dietitian assessment (Old pathway) to only those patients screened … Continue reading A retrospective evaluation of two dietetic models of care for adult stroke patients
Preparing our future workforce: a qualitative exploration of dietetics practice educators’ experiences Morgan et al,. JHND Early View Background Dietetics practice educators are instrumental in the development of future dietitians. The present study aimed to explore dietetics practice educators’ experiences of, and challenges faced in, dietetics workforce preparation. Methods This study was guided by interpretive description … Continue reading Preparing our future workforce: a qualitative exploration of dietetics practice educators’ experiences
Changes in dietary intake, plasma carotenoids and erythrocyte membrane fatty acids in breast cancer survivors after a lifestyle intervention: results from a single‐arm trial Buckland et al., JHND Early View Background The influence of nutrition on breast cancer prognosis is still inconclusive and therefore dietary interventions incorporating dietary biomarkers are needed to confirm compliance with … Continue reading Changes in fatty acid biomarkers are observed in breast cancer survivors
The tension between efficiency and effectiveness: a study of dietetic practice in primary care O'Connor et al., JHND Early View Background Primary healthcare dietitians have a vital role to play in the prevention and management of chronic disease. Working in primary care requires efficient and effective management of practice to ensure client and practitioner needs are … Continue reading Dietitians require further training and support to enhance productivity, time management and resource utilisation
Differences in dietary composition between infants introduced to complementary foods using Baby‐led weaning and traditional spoon feeding Rowan et al., JHND Early View Background Baby‐led weaning (BLW) is a method of introducing solid foods to infants, which centres around the infant self‐feeding family foods. BLW has grown in popularity over the last 10 years; however, although … Continue reading Baby-led and traditionally weaned infants differ in dietary consumption.