Academy of Nutrition and Dietetics Nutrition Research Network: Rationale and Protocol for a Study to Validate the Academy of Nutrition and Dietetics/American Society for Parenteral and Enteral Nutrition Consensus-Derived Diagnostic Indicators For Adult And Pediatric Malnutrition and to Determine Optimal Registered Dietitian Nutritionist Staffing in Acute Care Hospital Settings.

No systematic, universally accepted method of diagnosing malnutrition in hospitalized patients exists, which may contribute to underdiagnosis, undertreatment, and poorer patient outcomes. To address this issue, the Academy of Nutrition and Dietetics is conducting a cohort study to: assess the predictive validity of the Academy of Nutrition and Dietetics/American Society for Parenteral and Enteral Nutrition indicators for the diagnosis of adult and pediatric malnutrition in hospital settings; assess the interrater reliability of the indicators for the diagnosis of adult and pediatric malnutrition; and quantify the level of registered dietitian nutritionist care needed to improve patient outcomes. Up to 60 adult and 60 pediatric hospital sites will collect data to estimate level of registered dietitian nutritionist care, along with patient medical history and Malnutrition Screening Tool (adult) or STRONGkids (pediatric) results. A subset of 600 adult and 600 pediatric patients (∼1:1 screened as high- or low-risk for malnutrition) will be randomly selected for the indicators for the diagnosis of adult and pediatric malnutrition and Nutrition Focused Physical Exam data collection; 100 adult and 100 pediatric patients in this group will also undergo a bioelectrical impedance analysis measurement. Additional nutrition care and medical outcomes (eg, mortality and length of stay) will be collected for a 3-month period after the initial nutrition encounter. Multilevel linear, logistic, Poisson, or Cox regression models will be used to assess indicators for the diagnosis of adult and pediatric malnutrition validity and registered dietitian nutritionist staffing levels as appropriate for each medical outcome. Validation results will allow US clinicians to standardize the way they diagnose malnutrition in hospitalized patients, and the staffing data will support advocacy for available registered dietitian nutritionist-delivered malnutrition treatment to improve patient outcomes.

Alimentação e nutrição na atenção primária à saúde

Com o objetivo de construir um arcabouço conceitual de Nutrição na Atenção Primária em Saúde (APS) e apontar cenários futuros, estão sendo elaborados dois documentos que subsidiarão a atualização da Matriz de ações de alimentação e nutrição na APS. Este Webinário traz para o debate as recomendações e possibilidades para avançar nas ações de A&N e apresenta algumas experiências empiricamente qualificadas como exitosas no intuito de que o compartilhamento das mesmas possa fortalecer a qualificação e efetividade desse cuidado.

Dietetic Workforce Capacity Assessment for Public Health Nutrition and Community Nutrition.

Worldwide, there is a continued rise in malnutrition and noncommunicable disease, along with rapidly changing dietary patterns, demographics, and climate and persistent economic inequality and instability. These trends have led to a national and global focus on nutrition-specific and nutrition-sensitive interventions to improve population health. A well-trained public health and community nutrition workforce is critical to manage and contribute to these efforts. The study describes the current public health and community nutrition workforce and factors influencing registered dietitian nutritionists (RDNs) to work in these settings and characterizes RDN preparedness, training, and competency in public health and community nutrition. The study was comprised of a cross-sectional, online survey of mostly US RDNs working in public health/community nutrition and semistructured telephone interviews with US-based and global public health and community nutrition experts. RStudio version 1.1.442 was used to manage and descriptively analyze survey data. Thematic analysis was conducted to evaluate expert interviews. Survey participants (n = 316) were primarily women (98%) and White (84%) with the RDN credential (91%) and advanced degrees (65%). Most reported that non-RDNs are performing nutrition-related duties at their organizations. Respondents generally rated themselves as better prepared to perform community nutrition vs public health functions. Interviews were conducted with 7 US-based experts and 5 international experts. Experts reported that non-RDNs often fill nutrition-related positions in public health, and RDNs should more actively pursue emerging public health opportunities. Experts suggested that RDNs are more desirable job candidates if they have advanced public health degrees or prior experience in public health or community nutrition and that dietetic training programs need to more rigorously incorporate public health training and experience. Significant opportunity exists to improve the preparedness and training of the current dietetic workforce to increase capacity and meet emerging needs in public health and community nutrition.

Preparedness for advancing future health: a national qualitative exploration of dietetics graduates' experiences.

Effective health workforce preparation is critical to the health of those who stand to benefit from its services. Emerging dietitians can provide important insights on an evolving workforce that is well-placed to advance future global health. This study aimed to explore a national sample of dietetics graduates' experiences of, and challenges faced in, dietetics workforce preparation and preparedness in Australia. An interpretive description methodology guided this study whereby researchers interpreted the meanings that participants attributed to their experiences. Twenty dietitians (graduated within the last 2 years) were purposively sampled from across Australia and detailed insights were obtained through semi-structured interviews. A multi-analyst approach employing thematic and template analysis, enabled five themes to be identified across the data set. These included: (1) being held back; (2) chasing the prize; (3) valuing real learning; (4) easing the transition; and (5) encountering influencers. While graduates appreciated their preparation, they were not empowered or equipped to embrace opportunities in diverse and emerging areas of dietetics practice. Graduates were challenged by the competitive landscape of securing obvious job opportunities and by a lack of support in transitioning into the workforce. Practice exposures and encounters with influential dietitians were highly valued. Research on role-emerging dietetics placements along with enhanced support mechanisms for novice dietitians is urgently required to ensure appropriate alignment between future dietetics preparation and practice. Obtaining insights into health professional graduates' experiences of their education can be used to ensure that emerging health workforces are relevant and responsive to future market needs.

Determinants of food and nutrition actions in primary healthcare clinics in the State of São Paulo, Brazil / Determinantes de las acciones de alimentación y nutrición en las clínicas de atención primaria en el estado de São Paulo, Brasil

The objective of the study was to test the link between the preparation of professionals and the operational conditions of food and nutrition actions in primary healthcare in the state of São Paulo, Brazil. This cross-sectional study involved 220 primary healthcare clinics in 65 municipalities of the state. Of the 1873 participating healthcare professionals, 71.8% reported having provided guidance on food and nutrition to different groups, ranging from 56% for pregnant women to 17% for families. Only 19% of the primary healthcare clinics employed nutritionists. Primary healthcare clinics with fewer than two partnerships with other institutions reported 28% and 41% fewer of food and nutrition actions for adults and for families, respectively. Among the variables applied to evaluate professional preparation and operational conditions, work guidance and community partnerships were important for food and nutrition actions, which remains incipient in primary healthcare.

El objetivo del estudio fue contrastar la asociación entre preparación profesional y condiciones operacionales de actuación con el ofrecimiento de acciones de alimentación y nutrición en la Atención Primaria a la Salud en el Estado de São Paulo, Brasil. Estudio transversal, incluyendo 220 unidades de Atención Primaria a la Salud de 65 municipios del Estado. De los 1873 profesionales de salud participantes, 71,8% relataron haber realizado acciones de alimentación y nutrición, variando de 56% para gestantes a 17% para las familias entre las unidades de salud. Apenas 19% de las unidades de salud contaban con nutricionistas. En unidades de salud con menos de dos convenios hubo prevalencia de 28% y 41% menos de oferta de acciones de alimentación y nutrición para adultos y familias, respectivamente. Entre las variables utilizadas para evaluar la preparación profesional y las condiciones operacionales, la orientación para el trabajo y los convenios en la comunidad fueron determinantes para la oferta de acciones de alimentación y nutrición, aun incipientes en la Atención Primaria a la Salud.

Proposal for preventing malnutrition in individuals on a texture-modified diet.

BACKGROUND: The energy and protein provided by texture-modified diets decreases dramatically as the stage increases. To prevent malnutrition in individuals on texture-modified diets, nutrition management detailing the amount of energy and protein required and consumed is needed; however, this has not yet progressed. AIM: To consider the factors responsible for the lack of progress in nutrition management. METHODS: We reviewed the work content of the registered dietitian in Japan. RESULTS: It takes over an hour a day to make calculations for the amount of energy and protein consumed for all of these patients, but it turned out that this time cannot be extracted considering the daily work of the registered dietitian. CONCLUSION: To prevent malnutrition, it is necessary to increase the number of registered dietitians.

Preparing our future workforce: a qualitative exploration of dietetics practice educators' experiences.

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 methodology. Purposive and maximum variation sampling were used to recruit 18 dietetics practice educators from a variety of practice areas and locations across Australia. In-depth, semi-structured interviews were digitally recorded then transcribed verbatim and inductive coding of data was managed with nvivo (QSR International Pty Ltd, Doncaster, VIC, Australia). Multiple researchers analysed the data to develop preliminary themes using template analysis before final themes were identified. RESULTS: Three main themes were developed: nurturing others; seeing the flaws; and soldiering on. Practice educators take great satisfaction in witnessing students develop and are focused on cultivating future practitioners with authentic learning activities. However, they are impacted by perceived shortcomings of the systems in which they operate and consider that broadening the scope of dietetics placements to better align with contemporary practice could benefit graduates and the profession. Despite these challenges, practice educators are pragmatic in getting on with their roles and recognise the advantages gained from student placements. CONCLUSIONS: Despite facing numerous challenges, practice educators derive benefits from their role in workforce preparation. Evidence is required on how students can demonstrate competence in contemporary areas of practice and on how to enable the scope of student placements to be broadened. Such strategies could support practice educators to overcome challenges and help ensure the dietetics profession of tomorrow is relevant and responsive.

Dietetics students' experiences of dietetics workforce preparation and preparedness: a systematic review and qualitative synthesis.

BACKGROUND: Dietetics students are a widely researched group. As emerging dietitians, they can provide valuable insights to inform how dietetics education programmes may be enhanced to meet contemporary healthcare needs. This review aimed to systematically synthesise dietetics students' experiences of dietetics workforce preparation. METHODS: MEDLINE, CINAHL, Embase, PsycINFO, ERIC, Informit and ProQuest Dissertations and Theses Global were searched to identify research published until June 2017. Studies investigating dietetics students' experiences of dietetics workforce preparation, and employing qualitative data collection and analysis methods were included. Data analysis was guided by thematic synthesis, where themes were constructed through an iterative and inductive process. Study quality was appraised using the RATS Qualitative Research Review Guidelines. RESULTS: From the 3301 records identified, five studies met the inclusion criteria and the views of 120 dietetics students from two countries over a 9-year period were synthesised. The overarching theme of 'navigating through the ups and downs' was underpinned by four main themes: enduring hurdles; reconciling expectations; transforming self; and making and breaking connections. Quality appraisal results rated selection bias as being inadequate/inappropriate across all studies. CONCLUSIONS: Dietetics students undertake a transformational journey through dietetics education. They are inspired by seeing what is possible through meaningful encounters with practitioners in diverse settings. However, they are challenged by competitive environments and perceived ideals that are embedded in the profession. Strategies that focus on exposing dietetics students to inspirational practitioners, increasing and celebrating diversity in academic/placement settings, and incentivising collaboration across dietetics education, could act as catalysts to enhance the experience of future dietetics students and the nutrition-related health of those they will serve.

The state of nutrition care in outpatient hemodialysis settings in Malaysia: a nationwide survey.

BACKGROUND: This study aimed to assess the situational capacity for nutrition care delivery in the outpatient hemodialysis (HD) setting in Malaysia by evaluating dietitian accessibility, nutrition practices and patients' outcomes. METHODS: A 17-item questionnaire was developed to assess nutrition practices and administered to dialysis managers of 150 HD centers, identified through the National Renal Registry. Nutritional outcomes of 4362 patients enabled crosscutting comparisons as per dietitian accessibility and center sector. RESULTS: Dedicated dietitian (18%) and visiting/shared dietitian (14.7%) service availability was limited, with greatest accessibility at government centers (82.4%) > non-governmental organization (NGO) centers (26.7%) > private centers (15.1%). Nutritional monitoring varied across HD centers as per albumin (100%) > normalized protein catabolic rate (32.7%) > body mass index (BMI, 30.7%) > dietary intake (6.0%). Both sector and dietitian accessibility was not associated with achieving albumin ≥40 g/L. However, NGO centers were 36% more likely (p = 0.030) to achieve pre-dialysis serum creatinine ≥884 µmol/L compared to government centers, whilst centers with dedicated dietitian service were 29% less likely (p = 0.017) to achieve pre-dialysis serum creatinine ≥884 µmol/L. In terms of BMI, private centers were 32% more likely (p = 0.022) to achieve BMI ≥ 25.0 kg/m2 compared to government centers. Private centers were 62% less likely (p <  0.001) while NGO centers were 56% less likely (p <  0.001) to achieve serum phosphorus control compared to government centers. Patients from centers with a shared/visiting dietitian had 35% lower probability (p <  0.001) to achieve serum phosphorus levels below 1.78 mmol/L compared to centers without access to a dietitian. CONCLUSIONS: There were clear discrepancies in nutritional care in Malaysian HD centers. Changes in stakeholder policy are required to ensure that dietitian service is available in Malaysian HD centers.

A survey of staffing levels in paediatric diabetes services throughout the UK.

AIMS: To assess staffing levels of healthcare professionals involved in the care of children and young people with diabetes in the UK. METHODS: A web-based questionnaire was distributed to lead consultant paediatricians from all paediatric diabetes services in the UK between October and December 2014. Data on staffing levels and other aspects of diabetes services were collected and differences between the four nations of the UK and across the 10 English diabetes networks were explored. RESULTS: Some 175 services (93%) caring for 29 711 children and young people aged ≤ 24 years with diabetes participated in the survey. Northern Ireland and Wales had the lowest ratio of total staff to patient population. Nursing caseloads per one whole-time equivalent (WTE) nurse ranged from 71 patients in England to 110 patients in Northern Ireland with only 52% of the UK services meeting the Royal College of Nursing recommended nurse-to-patient ratio of > 1 : 70. Scotland and Northern Ireland had the highest ratio of consultants and fully trained doctors per 1000 patients (3.5 WTE). Overall, 17% of consultants had a Certificate of Completion of Training in Endocrinology and Diabetes. Some 44% of dietitians were able to adjust insulin dose. Only 43% of services provided 24-h access to advice from the diabetes team and 82% of services had access to a psychologist. Staffing levels adjusted for volume were not directly related to glycaemic performance of services in England and Wales. CONCLUSIONS: Wide variations in staffing levels existed across the four nations of the UK and important gaps were present in key areas.

The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment. / Stratégie sur l'alimentation et la nutrition de l'Ontario : établissement d'indicateurs de l'accès aux aliments et de l'alphabétisme alimentaire pour un premier suivi de l'environnement alimentaire.

INTRODUCTION: To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Healthy Food Access, and Food Literacy and Skills. METHODS: The OFNS Indicators Advisory Group used a five-step process to select indicators: (1) potential indicators from national and provincial data sources were identified; (2) indicators were organized by SD, action area and data type; (3) selection criteria were identified, pilot tested and finalized; (4) final criteria were applied to refine the indicator list; and (5) indicators were prioritized after reapplication of selection criteria. RESULTS: Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. CONCLUSION: Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.

INTRODUCTION: Une approche intergouvernementale multilatérale globale en matière d'élaboration de politiques est essentielle pour permettre aux Canadiens et aux Canadiennes de faire face aux défis que pose leur environnement alimentaire. Des indicateurs de l'environnement alimentaire sont nécessaires pour évaluer l'état et l'évolution de la population. La Stratégie sur l'alimentation et la nutrition de l'Ontario (SANO), qui regroupe les secteurs de l'alimentation, de l'agriculture et de la nutrition, vise à améliorer la santé de la population ontarienne par des interventions favorisant des systèmes et des environnements alimentaires sains. Cet article décrit le processus d'établissement d'indicateurs pour 11 secteurs d'intervention de la SANO dans deux orientations stratégiques : l'accès à des aliments sains et l'alphabétisme et les compétences alimentaires. MÉTHODOLOGIE: Le groupe consultatif sur les indicateurs de la SANO a suivi un processus en cinq étapes pour choisir les indicateurs : 1) choix des indicateurs potentiels dans les sources de données provinciales et nationales, 2) catégorisation des indicateurs par orientation stratégique, par secteur d'intervention et par type de données, 3) établissement, essai pilote et finalisation des critères de sélection, 4) application des critères finaux pour améliorer la liste des indicateurs et 5) établissement des indicateurs prioritaires après cette application finale des critères de sélection. RÉSULTATS: Soixante-neuf indicateurs potentiels ont été recensés au départ, mais un grand nombre d'entre eux offraient des mesures individuelles et non collectives. Après l'application finale des critères de sélection, ont été jugés prioritaires un indicateur individuel et six indicateurs collectifs associés à cinq secteurs d'intervention, aucun indicateur n'étant disponible pour les six autres secteurs d'intervention. CONCLUSION: Les limites des données existantes laissent penser qu'on ne peut sans doute pas qualifier certaines caractéristiques importantes de l'environnement alimentaire, d'où l'importance de prendre des mesures et d'allouer des ressources pour améliorer les indicateurs collectifs et d'appuyer le suivi de l'environnement alimentaire et de la santé alimentaire tant en Ontario que dans le reste du Canada.

University-level nutrition training in West Africa: cost and financing issues.

BACKGROUND: There is a serious shortage of skilled nutrition professionals in West Africa. Investing in nutrition training is one of the strategies for strengthening the human resource base in nutrition. However, little is known about how nutrition training in the region is financed and the levels of tuition fees charged. The purpose of this study was to provide a comprehensive assessment about the levels of tuition fees charged for nutrition training in the West Africa region and to determine to what extent this is of reach to the average student. METHODOLOGY: The data for this study were obtained from 74 nutrition degree programs operating in nine West African countries in 2013 through semi-structured interviews during on-site visits or through self-administered questionnaires. They included the age of the programs, school ownership, tuition fees, financial assistance, and main sources of funding. Tuition fees (in 2013 US$) were expressed per program to enable uniformity and comparability. Simple descriptive and bivariate analyses were performed. RESULTS: Results from 74 nutrition training programs in nine countries showed a wide variation in tuition fees within and between countries. The tuition fees for bachelor's, master's, and doctoral programs, respectively, ranged from 372 to 4,325 (mean: 2,353); 162 to 7,678 (mean: 2,232); and 369 to 5,600 (mean: 2,208). The tuition fees were significantly higher (p<0.05) in private institutions than in public institutions (mean: US$3,079 vs. US$2,029 for bachelor's programs; US$5,118 vs. US$1,820 for master's programs; and US$3,076 vs. US$1,815 for doctoral programs). The difference in the tuition fees between Francophone and Anglophone countries was not statistically significant (mean: US$2,570 vs. US$2,216 for bachelor's programs; US$2,417 vs. US$2,147 for master's programs; US$3,285 vs. US$2,055 for doctoral programs). In most countries, the tuition fees appeared to be out of reach of the average student. Recent master's programs appeared to charge higher fees than older ones. We found a significant negative correlation between tuition fees and the age of the program, after controlling for school ownership (r=-0.33, p<0.001). CONCLUSIONS: Our findings underscore the urgent need for national governments in the region to establish benchmarks and regulate nutrition training costs. In a region where the average annual gross national income (GNI) per capita is barely 890$, the rising cost of tuition fees is likely to hinder access of students from poor background to nutrition training. Governments should institute financing mechanisms such as scholarships, public-private partnerships, credit facilities, and donor funding to facilitate access to tertiary-level nutrition training in the region.

¿Es suficiente el recurso humano nutricionista en el sistema hospitalario público en Chile?: Una deuda pendiente / Adequacy of nutritionist (dietician) resources in Chilean public hospitals

Background: Human resource deficit is an important management problem in Chilean public hospitals. Aim: To analyze the adequacy of Nutritionist (Dietician) resources in public hospitals. Material and Methods: A questionnaire about Nutritionist resources was sent to head Nutritionists of all public Chilean hospitals, asking about the number of Nutritionists per service, number of hospital beds and number of daily rations served. Results were analyzed based on the Technical Guideline about Nutritional and Feeding Services of public hospitals issued by the Chilean Ministry of Health in 2005. Results: According to the guideline, there should be 1,396 nutritionists working in public hospitals and the results of the survey showed that there were only 603 professionals with a 57% deficit. Conclusions: There is a huge gap between the amount of Nutritionists (Dieticians) required and those effectively working in public hospitals.

Can a community of practice equip public health nutritionists to work with remote retail to improve the food supply?

INTRODUCTION: This study aimed to determine the influence on practice of a community of practice designed for public health nutritionists who work with retail stores in remote Indigenous communities in Australia. METHODS: A descriptive evaluation of the community of practice participants' perspectives using the most significant change technique and individual in-depth interviews was conducted. Data were analysed using thematic and content analysis with a focus on answering the evaluation questions. RESULTS: Twelve public health nutritionists employed to work with remote Indigenous community stores were involved. The community of practice was reported to develop competence through problem solving, knowledge sharing and building confidence for innovative work. Building competence was achieved through accessible and timely professional support. Sharing stories and being encouraged to reflect on practice was valued and supported the participant's practice. Working to improve the food supply is challenging but there is value in being supported by like-minded colleagues to stay focused on this work. CONCLUSIONS: Most participants perceived the community of practice intervention to be an effective strategy to improve their work. These findings provide evidence of a promising intervention for building the public health nutrition workforce in remote Indigenous community store retail settings.

[Adequacy of nutritionist (dietician) resources in Chilean public hospitals]. / ¿Es suficiente el recurso humano nutricionista en el sistema hospitalario público en Chile?: Una deuda pendiente.

BACKGROUND: Human resource deficit is an important management problem in Chilean public hospitals. AIM: To analyze the adequacy of Nutritionist (Dietician) resources in public hospitals. MATERIAL AND METHODS: A questionnaire about Nutritionist resources was sent to head Nutritionists of all public Chilean hospitals, asking about the number of Nutritionists per service, number of hospital beds and number of daily rations served. Results were analyzed based on the Technical Guideline about Nutritional and Feeding Services of public hospitals issued by the Chilean Ministry of Health in 2005. RESULTS: According to the guideline, there should be 1,396 nutritionists working in public hospitals and the results of the survey showed that there were only 603 professionals with a 57% deficit. CONCLUSIONS: There is a huge gap between the amount of Nutritionists (Dieticians) required and those effectively working in public hospitals.

Nutrición - de reparto a protagonista: un análisis de la formación y trayectoria profesional entre 2000 y 2013 en la región Sureste de Brasil / Nutrición -de department to protagonist: an análisis de la formación y trayectoria profesional entre 2000 y 2013 en la región Sureste de Brasil

OBJETIVO: Analizar la oferta de nutricionistas en la Región Sureste, Brasil, basado en cursos de graduación y registro del Consejo Profesional de Nutrición.MÉTODO: Estudio descriptivo a través de datos secundarios educativos proporcionados por el Ministerio de Educación (MEC) y procesados por el Sistema de Indicadores de Graduación en Salud (Sigras), una herramienta desarrollada por la estación de trabajo IMS / UERJ Red Observatorio de Recursos Humanos en Salud (ObservaRH); y datos profesionales facilitados por los Consejos Regional de Nutrición de los estados de Sao Paulo, Río de Janeiro y Espirito Santo. Datos del período 2000-2013 se analizaron mediante estadística descriptiva y son representados por gráficos. CONCLUSÃO: Conclusión Se observa gran capacidad ociosa en el número de vacantes, tal vez relacionada con el aumento de la cantidad de vacantes en las instituciones educativas privadas. Situación similar ocurre en la cantidad de egresados. Toma nota de una gran capacidad ociosa en el número de vacantes. Tal vez relacionado con el aumento de la cantidad de plazas en las instituciones educativas privadas. Una situación similar ocurre en la cantidad de graduados. Esto ha ido disminuyendo con el tiempo, y puede estar relacionado con la evasión o el aumento de la oferta de actividades extraescolares en la graduación. Cuando se trata de los registros profesionales, Río de Janeiro y Espirito Santo han aumentado los egresados con respecto a los nuevos registros profesionales. Probablemente esto está relacionado con el aumento de las áreas de actividad. Caso similar ocurre en São Paulo, donde las relaciones se pueden vincular.

Necesidades de nutrientes en la alimentación del niño con cáncer / Nutritional requirements in feeding the child with cancer

Los niños con cáncer se ven muy comprometidos en su alimentación en cuanto al consumo de proteínas y calorías. Las proteínas deben ser consumidas en cantidades suficientes de acuerdo a lo recomendado por la nutricionista infantil en su plan de alimentación. Las necesidades calóricas del niño con cáncer dependen de la edad, el peso, el estado nutricional, la actividad, el tipo de cáncer, las complicaciones y el estado del niño, entre otros, por lo que la nutricionista infantil junto con el pediatra, indicarán cómo ofrecer estas calorías al niño.

Children with cancer are very committed to their food in the consumption of protein and calories. Protein should be eaten in sufficient quantities in accordance with the recommendations of child nutrition in your food plan. Caloric needs of children with cáncer depends on age, weight, utritional status, type of cancer, complications and the child's condition, amongothers, so the child nutritionist with the pediatrician,tell you how to deliver these calories a child.