Nutrition and maternal health: a mapping of Australian dietetic services.

BACKGROUND: Strong associations between diet and maternal and child outcomes emphasise the importance of evidence-based care for women across preconception, antenatal and postnatal periods. A 2008 survey of Australian maternal health dietetic services documented critically low resourcing with considerable variation in staffing levels and models of care. This study repeated the survey to examine resourcing in Australian maternal health services. METHODS: A cross-sectional online survey was emailed to publicly-funded Australian maternal health dietetic services in May 2018. Quantitative and qualitative variables collected across preconception to postnatal services (including diabetes) included; births per year (BPY), number of beds, staffing (full time equivalents; FTE), referral processes, and models of care. Results were collated in > 5000; 3500 and 5000; and < 3500 BPY. RESULTS: Forty-three eligible surveys were received from seven states/territories. Dietetic staffing levels ranged from 0 to 4.0 FTE (> 5000 BPY), 0-2.8 FTE (3500-5000 BPY), and 0-2.0 FTE (< 3500 BPY). The offering of preconception, antenatal and postnatal services varied significantly between hospitals (format, staffing, referral processes, delivery models). Few sites reported service effectiveness monitoring and only one delivered gestational diabetes mellitus care according to nutrition practice guidelines. Low staffing levels and extensive service gaps, including lack of processes to deliver and evaluate services, were evident with major concerns expressed about the lack of capacity to provide evidence-based care. CONCLUSIONS: Ten years after the initial survey and recommendations there remains an identified role for dietitians to advocate for better staffing and for development, implementation, and evaluation of service models to influence maternal nutrition.

Restaurant staff's knowledge of anaphylaxis and dietary care of people with allergies.

BACKGROUND: Deaths caused by food-induced anaphylactic reactions are increasing, with most caused by food purchased outside the home. Primary prevention by allergen avoidance is desirable, but is easier in the home than when eating out, where the responsibility is shared with restaurant staff. OBJECTIVE: To investigate restaurant staff's knowledge about food allergies. METHOD: A structured telephone questionnaire was administered to a member of staff at 90 table-service restaurants in Brighton. RESULTS: Fifty-six percent (90/162) restaurants that were contacted agreed to participate. Responders included seven owners, 48 managers, 20 waiters and 15 chefs. Ninety per cent (81/90) reported food hygiene training; 33% (30/90) reported specific food allergy training. Fifty-six percent (50/90) could name three or more food allergens. Eighty-one percent reported confidence (very or somewhat) in providing a safe meal to a food-allergic customer. Answers to true-false questions indicated some frequent misunderstandings: 38% believed an individual experiencing a reaction should drink water to dilute the allergen; 23% thought consuming a small amount of an allergen is safe; 21% reported allergen removal from a finished meal would render it safe; 16% agreed cooking food prevents it causing allergy and 12% were unaware allergy could cause death. Forty-eight percent expressed interest in further training on food allergy. CONCLUSIONS AND CLINICAL RELEVANCE: Despite a high confidence level, there are obvious gaps in restaurant staff's knowledge of allergy. Food-allergic patients need to be aware of this and adapt their behaviour accordingly. Our data challenge the impact of current food allergy training practice for restaurant staff, and support the need for more rigorous and accessible training.

School Nutrition Professionals' Employee Safety Experiences During the Onset of the COVID-19 Pandemic.

OBJECTIVE: To explore the real-time personal/employee safety experiences and perspectives of school nutrition professionals ranging from frontline staff to state leadership across the US as they responded to the initial weeks of the coronavirus pandemic. METHODS: A cross-sectional survey was administered electronically March 31-April 20, 2020, to school nutrition staff, managers, directors, and state agency personnel. Descriptive statistics were calculated, and a thematic analysis of an open-ended item was conducted. RESULTS: School nutrition professionals (n = 504) from 47 states responded. Most (86.6%) reported that ensuring employee safety was somewhat or much more difficult during the pandemic, and they were unaware of an emergency plan. Themes from open-ended responses regarding employee safety concerns included, exposure and transmission risk, processes, and personal concerns. CONCLUSIONS AND IMPLICATIONS: Attention to the safety and concerns of school nutrition employees is vital for continuation of these programs during this pandemic and for future emergency situations.

Food Hygiene Practices at the Ghana School Feeding Programme in Wa and Cape Coast Cities.

Objective: The integrity and the wholesomeness of the food served to school pupils cannot be overlooked, especially when one considers the magnitude of health and sanitation issues that are plaguing the West African nations. This study aimed to investigate some of the personal hygiene practices by the pupils and the hygienic conditions in which food is cooked and served to these school-going children under the Ghana School Feeding Programme (GSFP). Design: A cross-sectional and descriptive survey research designs were used in the study. Purposive and simple random sampling techniques were employed in selecting participants. Participants. There were 720 respondents for the study, comprising 600 pupils, 60 teachers, and 60 kitchen staff members from 20 schools. Information was obtained using questionnaire, observation, and unstructured interview instruments. Results: Findings from the study revealed that the majority of pupils (92% in Wa and 65% in Cape Coast) did not wash their hands with soap under running water. No hand washing centers for pupils were also seen in most of the schools studied. Majority of the cooks did not have health certificate, and neither had attended any in-service training in two years. In both Wa and Cape Coast municipal schools, none of the kitchen staff admitted that pupils and teachers ever complained about the meals they served to the pupils. Conclusion: The GSFP in basic schools forms part of the integral diet of the school children; hence, provision of good quality food can affect the health, learning, and physical activities of these children. Observational checklist revealed that most of the kitchen staff do not strictly adhere to basic food hygiene practices, and this affects the wholesomeness of the food served to the children. There is, therefore, a need for kitchen staff training on hygiene and food preparation practices.

Nutrition risk screening in acute care: a survey of practice.

The Joint Commission-accredited acute care hospitals are required to screen patients for nutrition risk, but criteria and procedures in use have not been described. The purpose of this study was to survey managers of clinical nutrition services in acute care hospitals regarding procedures for screening for nutrition risk. Members of the Clinical Nutrition Management Dietetic Practice Group were surveyed using an e-mailed link to an electronic survey. Of 1668 members contacted, 522 usable surveys were completed (31%). Most respondents (84%) reported that nursing staff had primary responsibility for nutrition screening; 10% used nutrition services staff; 4% used a computerized system. Where nursing staff did nutrition screening (n=441), 57% (n=252) said that nutrition services staff do a secondary admission screen. Dietitians most often performed secondary screens (70%), followed by dietetic technicians (16%), 4-year-degreed staff (4%), and clerks (3%). Most nutrition services staff screens (61%) used different data than nursing staff screens; 12% collected the same data as nursing staff. Screening criteria most often used by nursing staff were a history of weight loss (95%), poor intake prior to admission (81%), nutrition support (79%), chewing/swallowing issues (75%), and skin breakdown (72%). Criteria most commonly used by nutrition services staff were diagnosis (90%), nutrition support (81%), nothing by mouth (NPO)/clear liquid diet order (78%), visceral proteins (71%), and specific diet orders (68%). Most respondents had not formally evaluated their screening systems for sensitivity or specificity. There is a need to further evaluate the nutrition screening systems used in acute care hospitals in the U.S.

[Menus offered in long-term care homes: quality of meal service and nutritional analysis].

BACKGROUND: Institutionalization is a risk factor for malnutrition. Low energy intake and/or nutrient deficiencies are considered to be the main causes. OBJECTIVE: To evaluate the quality of meals and meal service as well as the nutritional value of the main menus (regular menu, menu for diabetics, and pureed menu) offered in three long-term care (LTC) homes located in the metropolitan area of Granada (Spain). METHODS: Cross-sectional study. A validated "quality of meals and meal service" set of indicators was applied. The menus were assessed by weighed food records on 14 consecutive days. The results were compared with the dietary reference intakes (DRIs) and the recommended number of servings. RESULTS: Important deficiencies in the quality of meals and meal service have been reported. Average energy varies from 1,788 to 2,124 kcal/day in the regular menus, from 1,687 to 1,924 kcal/day in the menus for diabetics, and from 1,518 to 1,639 kcal/day in the pureed menus. Average protein varied from 71.4 to 75.4 g/day, from 72.6 to 76.1 g/day, and from 50.5 to 54.7 g/day, respectively. None of the menus complied with the recommendations for fiber, potassium, magnesium, iodine, vitamin D, vitamin E, folate, nor for vegetables, fruit, milk products, olive oil, legumes, or nuts. CONCLUSIONS: It is necessary to ensure the implementation of regular routines for controlling the quality of meals and meal service as well as the nutritional value of the menus offered in LTC homes.

Programa de comedores escolares de la Comunidad de Madrid (2001-2015): diseño, protocolo, metodología y actualización.

Introducción: a finales del siglo xx, no se conocía con precisión si la comida del comedor escolar contribuía adecuadamente a la dieta de la población infantil. Además, este servicio complementario no se contemplaba en el proyecto educativo del centro pese a considerarse fundamental en todas sus dimensiones.Objetivo: describir el origen y desarrollo del programa de comedores escolares de la Comunidad de Madrid (CM) en 15 años desde su implantación.Métodos: se elaboró una normativa a cumplir por las empresas de restauración, y que contemplaba aspectos nutricionales y de composición y variedad de los menús, que se utilizó en los concursos para acceder a la prestación del servicio de comedor escolar, publicados en los años 2001, 2002, 2005, 2009 y 2013. Además se realizaron visitas acreditadas a los centros sin previo aviso para verifi car el cumplimiento de la documentación aportada durante el concurso.Resultados: los criterios más actuales sobre programación y elaboración de menús escolares se recogen en el Pliego de Prescripciones Técnicas del año 2013 (C-504/001-2013). Un 92% de las empresas de restauración superaron los cinco concursos habidos en los 15 años de funcionamiento. Hasta el año 2014, se han realizado 755 visitas, revisándose un total de 574 centros.Conclusiones: el programa de comedores escolares de la CM, desde su implementación pionera en España, ha contribuido a la mejora del servicio complementario de comedor. En estos años se han ido incluyendo nuevos requisitos dietéticos y nutricionales que han logrado menús cada vez más ajustados a las recomendaciones de la población escolar.

[Provision against food allergy in the school lunch program in Japan].

BACKGROUND: We speculated that 130000 students suffer from food allergy in Japan. We have had no information about food allergy students at school diet. METHOD: The Aggregate Corporation of All Japan School Dietician Conference cooperated with our investigation. We sent a questionnaire by mail to all school dieticians who belong with the conference. RESULT: We could collect up 10190 cooking place and 8035306 students. The cooking places which didn't investigate food allergy accounted for 1031 facilities. Although food allergy children were in the school, the cooking place which didn't take measures to prevent food allergy in school diet accounted for 1031 facilities. 5476 cooking places supplied school diet which managed food allergy students. But alterative school diet was supplied only 2122 cooking places. CONCLUSION: We could know current state of food allergy in school diet. We must develop to take measure against food allergy accidents at the school diet for food allergy students.

Heart transplant nutrition programs: a national survey.

Cardiac cachexia and nutritional inadequacies have been cited as risk factors for poor outcome after heart transplantation. To evaluate the current status of nutritional support programs for heart transplant patients, we conducted a national survey of major transplant centers. Surveys were sent to 26 institutions, with 20 hospitals responding to the written questionnaire and providing samples of educational material from their nutrition programs. Although 80% of the hospitals surveyed included a dietitian as a member of the nutritional support team, dietitians participated in only 50% of the pretransplant teaching conferences. Nutritional status and care plans were discussed with patients and family members during the pretransplant conferences. At most centers (88%) nutritional status was assessed on a routine basis before the procedure. After transplantation, nutritional assessments were usually performed every 7 to 10 days. During the 2 to 4 weeks after surgery, the most common diets prescribed were low-fat, low-cholesterol diets that typically limited sodium intake. Thirty percent of the hospitals also restricted patients from eating fresh fruits and vegetables for 3 to 4 weeks after surgery, theoretically to minimize risk of certain infections. After patient discharge, most centers (68%) monitored nutritional status of patients during periodic clinic visits and yearly evaluations. This study demonstrated that nutritional management has become an important factor in the total medical care of the heart transplant patient. Findings of this survey were used to develop nutritional support program guidelines for heart transplant recipients at our institution. Further research is necessary before a standardized procedure for assessing and monitoring nutritional status of heart transplant patients can be developed.

Provision of nutrition counseling, referrals to registered dietitians, and sources of nutrition information among practicing chiropractors in the United States.

OBJECTIVE: To investigate US chiropractors' provision of nutrition counseling and referrals to registered dietitians and sources of nutrition information. Chiropractors' perceptions of the minimum educational requirement for registered dietitians and nutrition training received in chiropractic school were also examined. DESIGN: A descriptive study was conducted by use of a nationwide, mailed survey. SUBJECTS/SETTING: Surveys were sent to 1,590 practicing chiropractors in the United States, selected randomly from The National Directory of Chiropractic. Of the 410 responses received, 375 were usable (response rate = 23.6%). STATISTICAL ANALYSIS: Descriptive statistics were used to summarize data along with the Pearson chi 2 test and Kendall tc rank correlation to determine associations for categorical questions. RESULT: Nearly 90% of respondents provided nutrition counseling to their patients, even though the majority believed that they were inadequately trained in nutrition. One-on-one dietary instruction was the most common method of providing nutrition counseling, and supplement use was the most common health-related situation/condition for which nutrition counseling was used. Most respondents did not correctly select the minimum educational requirement for registered dietitians, did not refer patients to registered dietitians, and did not use registered dietitians as a source of nutrition information. Nevertheless, 65% of respondents anticipated increased collaborations between registered dietitians and chiropractors. APPLICATIONS/CONCLUSIONS: Chiropractors provide nutrition counseling to a large number of patients each year; thus, they have the potential to substantially affect patients' nutritional status. There is a clear need and opportunity for registered dietitians to collaborate with chiropractors.

Changes in nutrition support services between 1984 and 1986.

Reports of the economic impact of diagnosis-related group funding on staffing and patient care in hospitals have varied from optimistic to bleak. The Dietitians in Nutrition Support Practice Group of The American Dietetic Association developed a questionnaire to evaluate changes in nutrition support services provided to inpatients and home patients between 1984 and 1986. The written survey instrument was mailed to clinical nutrition managers at a nationwide random selection of 1,000 hospital members of the American Hospital Association. Two hundred thirty-six responses were received. Respondents reported an increase in the use of enteral nutrition support for inpatients between 1984 and 1986. In 1986, tertiary-care hospitals also reported greater use of parenteral nutrition support and tube feeding for inpatients and home patients than did primary-care hospitals. Tertiary-care hospitals also reported higher staffing in 1986 than did primary-care hospitals in the following areas: clinical, nutrition support, and outpatient dietitians and dietetic technicians. Greater use of enteral and parenteral support for inpatients was noted by large hospitals as well as greater staffing in the following areas: clinical managers; nutrition support, clinical, outpatient, and home care dietitians; and dietetic technicians. However, the ratio of patients to RDs was greater in large than in small hospitals. There was no significant difference in patients:RD ratio between tertiary-care and primary-care hospitals. The only difference between responses from for-profit and nonprofit hospitals was in the number of nutrition support RD positions, which was larger in the nonprofit hospitals. Utilization of nutrition support for inpatients or home patients was not different for hospitals in different profit categories.

Patient nutrition acuity as a predictor of the time required to perform medical nutrition therapy.

OBJECTIVE: To determine if patient nutrition acuity accurately predicts the time required to perform medical nutrition therapy (MNT). DESIGN: Data detailing demographic characteristics, patient nutrition acuity, and time spent performing MNT were collected for 12 consecutive days. Random systematic sampling was used to select 25%, or a minimum of 20 patients, from daily admissions to the hospital. Nutrition acuity was categorized using a 27-item patient acuity tool. SUBJECTS/SETTING: Analysis included data from 92 acute-care hospitals nationwide; the median census was 271 patients. Of the 7,289 patients in the survey, 3,321 were included in this data analysis. All subjects were assigned an acuity rating and received MNT. Mean age (+/- standard deviation [SD]), was 55 +/- 24 years, and the sample was 48% male and 52% female. Time spent delivering MNT ranged from 5 to 285 minutes (mean +/- SD = 43.3 +/- 34.2 minutes). STATISTICAL ANALYSES PERFORMED: Stepwise multiple regression analysis (P < .05), with independent variables of age, gender, and 27 acuity descriptors, determined time required to perform MNT. RESULTS: The number of acuity descriptors assigned to patients ranged from zero (53 patients) to 20 (1 patient); the mean (+/- SD) for all patients was 5.6 +/- 3.1. Gender and 21 of the 27 acuity descriptors were statistically significant in predicting the time required to perform MNT. APPLICATIONS/CONCLUSIONS: A formula was developed to determine medical nutrition therapy time (MNTT) as minutes per patient sampled. When extrapolated to a facility's patient census, MNTT is the basis for predicting staffing requirements. The MNTT formula is crucial in the present environment of managed care where fiscal accountability challenges staffing rationales.

Functions of dietetic personnel in ambulatory care.

By observation in ten ambulatory care settings and a literature review, the author found that dietetic service is being delivered by a variety of personnel--trained lay aides, nurses, and physicians, as well as professional dietitians. Employers in such settings agree that nutrition is an important component of total health care but question whether it must necessarily be delivered by dietetic personnel. The dietitian, to survive, must justify on a cost-benefit basis the unique value of her competency to the outcome of patient care. Sixty-eight nutritional care functions, appropriate for dietitians and/or dietetic technicians working in ambulatory care organizations, are identified and listed. In contrast to hospital-based, in-patient care, the author concludes that performance of these functions requires greater interest in helping others and greater flexibility, and she sees such service as the wave of the future.

Intercollegiate student athlete use of nutritional supplements and the role of athletic trainers and dietitians in nutrition counseling.

A survey of university student athletes was conducted to determine supplement use, perceived efficacy of supplements, availability and use of nutrition services, and perceived nutrition knowledge of athletic trainers. Results from 236 athletes showed that 88% used one or more nutritional supplements, yet perceived efficacy was moderate (2.9 or less; 5-point scale). Classes (69.4%), brochures (75%), and individual counseling (47%) were available and were used by 29.9%, 33.2%, and 17.9% of athletes, respectively. Primary sources of nutrition information were athletic trainers (39.8%), strength and conditioning coaches (23.7%), and dietitians (14.4%). Athletes perceived athletic trainers to have strong nutrition knowledge (mean=3.8+/-0.9; 5-point scale). Many (23.5%) did not know whether a dietitian was available. Dietitians must accelerate their marketing efforts to student athletes, work closely with athletic trainers to provide sound nutrition information, and provide services that meet the needs of a diverse population of student athletes.

Creating a clinical nutrition registry: prospects, problems, and preliminary results.

There is a tremendous gap in the information available to support the practice of hospital-based dietitians and to address the issue of how the risk of developing protein-energy malnutrition can be avoided in the majority of patients. This article describes the rationale and benefits of creating a nutrition registry of within-hospital clinical nutrition care. A nutrition registry is made up of observational data, collected on an ongoing basis, of nutritional interventions provided to hospitalized patients. It is the first step in data gathering to demonstrate the effectiveness of clinical nutrition interventions. The methods and preliminary results of a nutrition registry that was established at The University of Illinois Medical Center, Chicago, III, are presented. Using subjective global assessment, 55% (257 of 467) of patients at admission and 60% (280 of 467) of patients at discharge were moderately or severely malnourished. Patients that were normal nourished at admission and became moderately or severely malnourished had higher hospital charges ($40,329 for moderately malnourished patients, $76,598 for severely malnourished patients) than those that remained normal nourished ($28,368). This pattern held independent of admission nutritional status. Major challenges in implementation of a registry into the responsibilities of the staff dietitian are reviewed. The conclusion of this study is that nutrition registries can be established and will provide the much needed baseline data to document the impact of nutrition interventions on outcomes of medical care.

Dietitians in home care: a survey of current practice.

OBJECTIVE: To determine current practice patterns of dietitians who work in home health care. DESIGN: A mail survey was sent and a reminder postcard was mailed 2 weeks later. SUBJECTS: Registered dietitians (1,305) who returned a postcard indicating employment in home care. A total of 660 questionnaires (50.6%) were returned; of these, 252 were usable for data analysis. STATISTICAL ANALYSES PERFORMED: Descriptive statistics for summary data and a paired t test to compare level of importance and level of expertise needed for nutrition care skills. RESULTS: The typical respondent was a consultant, relatively new to home care, working fewer than 10 hours a week, and paid an hourly wage (mean=$61.45/hour). Most agencies did not bill separately for nutrition services but 28.2% received third-party payment for services. Primary diagnoses of home care patients were diabetes and cancer. Many dietitians worked with patients receiving enteral tube feedings (55%), total parenteral nutrition (29%), or both (17%), but most made fewer than two visits per week to these patients. Areas of skill rated highest in level of importance for dietitians working in home care were patient counseling, caregiver education, documentation, and dietary history. These plus the ability to develop a care plan received highest expertise ratings. Disparity between skill importance and personal expertise was greatest for activities in the clinical and administrative categories. Most respondents expected growth and role expansion for dietitians in home care, but lack of reimbursement was the greatest deterrent. APPLICATIONS: To expand their role in the home care field, dietitians need to develop additional skills, improve outcome documentation, diversify roles, and create new relationships with home care providers and case managers.

Barriers to the use of WIC services.

OBJECTIVES: To identify barriers that deter parents/caretakers of infants and children enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) from taking full advantage of the services provided by the program. SUBJECTS/SETTING: A total of 3,167 parents/caretakers at 51 New York State WIC local agency sites completed a barriers survey. DESIGN: Sixty-eight potential barriers to WIC were identified through a literature review, five focus groups with parents/caretakers of WIC participants, and an expert review panel. The barriers survey was administered person-to-person to parents/caretakers of infants and children on WIC. Statistical analysis Classification tree analysis was used to identify characteristics that best predict WIC check usage behavior. RESULTS: A small set of barriers (n=11) were identified by more than 20% of respondents. Waiting too long was the most frequently cited barrier (48%). Difficulties in bringing the infant/child to recertify and rescheduling appointments were key variables associated with failure to use (ie, pick up or cash) WIC checks. Further analyses indicated that (a) for each additional reported barrier, there was a 2% increase in failure to use WIC checks (P<.0001); (b) waiting for services was related to an increase in the number of people who failed to use checks; and (c) the longer the reported wait, the greater the number of reported barriers (P<.0001). CONCLUSIONS: Conducting this barriers research enabled the New York State WIC to improve services provided to participants and their families. A decrease in waiting times should generally reduce exposure to noisy, crowded facilities and lead to fewer reports of nothing for kids to do.

Utilization of healthcare services by people living with HIV/AIDS in Europe. Eurosupport Group.

Our objective was to compare the utilization of healthcare/support services for people with HIV infection in Europe. Between August 1996 and September 1997 self-administered anonymous questionnaires were distributed by reference HIV treatment centres and HIV support organizations. The questionnaire was completed by 1366 people living with HIV/AIDS. A small number of people had received influenza or pneumococcal vaccinations (34% and 19% respectively). Many patients did not receive dental care (48% of participants from the southern countries) and only 72% of the women had a gynaecological examination. More participants from the south reported insufficient access to healthcare/support services, particularly for nursing care (19%), psychological support (33%), nutritional advice (45%), access to support organizations (36%), and legal advice (46%). In conclusion, many people living with HIV/AIDS in Europe do not benefit from certain annual medical procedures proposed by international guidelines and consider themselves to have insufficient access to health/support services.