Global challenges and opportunities for dietitians

Gallegos, Danielle

doi:10.1111/1747-0080.12614

Cited by 6 publications

(2 citation statements)

References 19 publications

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“…Person- or community-centred care is the foundation of dietetic practice [ 5 ]. This refers to healthcare providers building relationships with people and their communities to manage health conditions in a personalised approach that provides equal sharing of power [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Co-Design Practices in Diet and Nutrition Research: An Integrative Review

et al. 2021

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Co-design, the method of involving users, stakeholders, and practitioners in the process of design, may assist to improve the translation of health evidence into tangible and acceptable intervention prototypes. The primary objective of this review was to identify and describe co-design techniques used in nutrition research. The secondary objective was to identify associations between co-design techniques and intervention effectiveness. An integrative review was performed using the databases Emcare, MEDLINE, PsycINFO and Google Scholar. Eligible studies included those that: (1) utilised participatory research or co-design techniques, (2) described development and/or evaluation of interventions aimed at improving dietary behaviours or nutrition, and (3) targeted community-dwelling adults aged ≥18 years. We identified 2587 studies in the initial search and included 22 eligible studies. There were 15 studies that utilised co-design techniques, with a strong focus on engagement of multiple stakeholder types and use of participatory research techniques. No study implemented a complete co-design process. Most studies (14/15) reporting outcomes reported positive health (maximum p < 0.001) or health behaviour outcomes attributed to the intervention; hence, associations between co-design techniques and effectiveness could not be determined. Currently published intervention studies have used participatory research approaches rather than co-design methods. Future research is required to explore the effectiveness of co-design nutrition interventions.

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Section: Introductionmentioning

confidence: 99%

Co-Design Practices in Diet and Nutrition Research: An Integrative Review

et al. 2021

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“…Complexity has been espoused to relate to both the system in which health care is delivered, as well as the health problems presenting. The complexity of nutrition and dietetics spans all areas of practice and science, and remains a challenge for dietitians 3 . Complexity refers to the component parts of a problem or intervention that, on their own or together, influence our understanding of the problem or the effect of the intervention 2 .…”

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confidence: 99%

Leadership and practice in times of complexity and uncertainty

Palermo

2020

Nutrition & Dietetics

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Oral health knowledge, attitudes and practices of dietitians in Australia: A national survey

Patterson‐Norrie,

Ramjan,

Sousa

et al. 2024

Health Prom J of Aust

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AimDietitians are a well‐placed profession to be providing pre‐emptive oral health promotion. Despite recommendations that oral health promotion should be routinely part of dietetic practice, there is limited data informing the current practices of clinical dietitians in this area across Australia. Hence, the aim of this study was to investigate the knowledge and practices of Australian dietitians and oral health promotion.MethodsA cross‐sectional survey was undertaken involving registered clinical dietitians in Australia using purposive and snowballing sampling (social media/dietetic organisations/public databases). Data were analysed using descriptive and inferential statistics.ResultsA total of 149 dietitians participated in the national survey. Overall, dietitians were knowledgeable about oral health risk factors and preventative measures across general health domains. Majority of dietitians agreed that oral health can affect nutrition interventions (95.5%) and dietitians should be discussing oral health (88.0%). However, nearly half were not confident in providing counselling or education and felt that undergraduate training for oral health promotion was inadequate (78.2%). A small proportion (6.0%) of dietitians were already providing oral health promotion regularly. Key barriers included a lack of clear guidelines for practice, limited training opportunities and indistinct referral pathways.ConclusionDietitians have acknowledged that oral health promotion should be incorporated into their practice. However, they are challenged by a lack of resources and training to support this in clinical practice.So What?Capacity building dietitians to promote oral health allows opportunity for improvement in the oral health, nutritional status and quality of life of priority population groups.

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Global challenges and opportunities for dietitians

Cited by 6 publications

References 19 publications

Co-Design Practices in Diet and Nutrition Research: An Integrative Review

Co-Design Practices in Diet and Nutrition Research: An Integrative Review

Leadership and practice in times of complexity and uncertainty

Oral health knowledge, attitudes and practices of dietitians in Australia: A national survey

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