From the Editor

Abstract

We begin 2015 with a themed issue on ageing and mental health. These are two emerging themes in nutrition and dietetics practice that warrant attention. Malnutrition studies have drawn attention to the impact of dietetics services in aged care, particularly for hospitalised older adults. In contrast, the area of mental health is relatively new. In this issue of the journal, Karen Charlton outlines key areas where nutrition and mental health intersect across the lifespan. Importantly, she notes that the highest prevalence of mental illness is in mid to late adolescence, but there are many issues to consider with the process of ageing. This background analysis is nicely followed up with a letter to the editor by Soh and colleagues outlining a role statement on the scope of work of dietitians in this area from the Mental Health Special Interest Group of Dietitians Association of Australia (DAA). In the other letter the issue is brought closer to home with Evans and Margerison, writing on support for the mental health of dietetics students. The mental health theme is picked up a number of times in the papers, in many cases intertwined with the issue of ageing and chronic conditions. A paper from the Sydney Memory and Aging study by Arcot et al. reports on anthropometric indices in 70- to 90-year-old adults in the community which is of value for developing services. Tsang then explores the quality of life of a sample of home parenteral nutrition patients raising the need for psychological support in the multidisciplinary team, and Ball et al. presents the perspectives of families affected by dementia care of relatives. Both have implications for the way in which nutrition services are delivered, a topic also covered in the review by Jansen et al. on nutrition and dementia care. The discussion on nutrition practice is extended to the management of Parkinson's disease in Australia and Canada in the paper by Sheard and Ash, indicating commonalities in various locations. The section on dietetics management is completed with a paper by Bacon et al. on the utility of aged care facilities and primary care clinics for students demonstrating competency in individual case management. These research papers and reviews are followed by methodological papers on tools and systems that enable practice within institutions. The first by Slattery et al. demonstrated the utility of the mini nutritional assessment short form in rehabilitation centres for older patients. Also on malnutrition, the paper by Agarwal et al. report on problems found with coding of malnutrition in a large study of medical records in Australia and New Zealand. The implications for service provision and funding were discussed. Likewise, Lövestam and colleagues found problems with documentation of the nutrition care process in Swedish hospitals. Adding to these insights into better practice, and moving to food service systems, Mirosa and colleagues outlined an ethnographic case study that demonstrated an integrated approach to food service system management targeting improved patient care. The March issue of the journal reflects the way in which research in practice maintains pace with new developments, in this case in aged care and mental health. We welcome any letters on the issues raised and trust the insights provided assist practitioners and researchers in pursuing these paths further. Further issues of the journal will consider different themes reflecting the broad domains of practice in nutrition and dietetics today.