Nutrition Counseling For Patients Research Articles

Food Literacy Education During Nutrition Counseling for Patients With Diabetes: In-Depth Interviews With Registered Dietitians/Registered Dietitians Nutritionists

ObjectivesTo explore how food literacy is educated to patients with diabetes and related challenges encountered by the Registered Dietitians (RDs)/Registered Dietitian Nutritionists (RDNs) during nutrition counseling.MethodsA qualitative research approach was used to explore the perceptions of 15 RDs/RDNs who have worked or are currently working with patients with diabetes. Participants were recruited through connection or snowball sampling. They completed a brief demographics survey and then an online in-depth interview. The interview questions were created based on the food literacy framework by Vidgen and Gallegos which addresses food-related knowledge, skills, and behaviors associated with four domains including planning and managing, selecting, preparing, and eating food to meet individual needs to help determine adequate intakes. Descriptive statistics was used to summarize the demographics of participants using SPSS. The audio-recordings from the in-depth interviews were transcribed verbatim and a content analysis of the transcripts was conducted to identify themes using NVivo. Data reached a point of saturation during the interviews.ResultsEven though all domains were educated on, planning and managing was the most taught domain of food literacy, focusing on meal planning and carbohydrate counting. Selecting, preparing, and eating domains of food literacy were less frequently discussed. Lack of educational materials considering different cultures and languages were identified as one of major challenges in educating food literacy. RDs/RDNs identified multiple challenges that their patients face when trying to control their diabetes including limited budget, previously developed eating behaviors and unwillingness to change. They also mentioned that the COVID-19 pandemic potentially led to patients with diabetes having poorer diabetes self-management and greater HbA1c levels.ConclusionsThe findings suggested that RDs/RDNs provided education on food literacy during nutrition counseling for patients with diabetes; however, not all four domains of food literacy were evenly educated. In the future, creating culturally sensitive and relevant educational materials can promote education on food literacy and diabetes self-management during nutrition counseling.Funding SourcesNone.

The Diet Quality of Medical Students in the United States during the Early COVID-19 Pandemic

Background: Medical students report lacking the knowledge to conduct nutrition counseling for patients and practice good dietary quality in their personal life. This cross-sectional study describes the dietary quality of medical students at one midwestern college of medicine during the early COVID-19 pandemic. Methods: Medical students (n = 102) enrolled at the time of this study in the spring of 2020 were surveyed utilizing the Rapid Eating Assessment for Participants–Shortened (REAP-S). The response rate was 27%. Results: One hundred and two medical students were included. A mean REAP-S score of 30.5, SD=3.9 (range 13-39) was obtained (67% of ideal dietary quality). Body weight remained the same for 54.9% of students, 25.7% gained weight and 18.8% lost weight during the late spring of 2020. Students with BMI < 24.9 kg/m2 (mean REAP-S score of 31.6±3.6) had a significantly better dietary quality (p < 0.001) compared to students with BMI > 25 kg/m2 (mean REAP-S score of 28.9±3.9). Students with self-reported “less healthy” diet (mean REAP-S=28.2±3.3) had significantly worse dietary quality (p < 0.001) compared to those who either maintained healthy diet (mean REAP-S=31.1±3.8) or improved diet (mean REAP-s=31.9±3.6). Of note, 89.2% of students indicated that they want to improve their diet. Conclusion: The dietary quality of participants was found to be sub-optimal during the early COVID-19 pandemic, with potential to adversely impact the long-term health of our future medical workforce.

Best nutrition counseling practices for the treatment of anorexia nervosa: a Delphi study.

To use Delphi methodology to evaluate the extent to which a panel of registered dietitians (RDs) who treat anorexia nervosa (AN) concur on parameters related to nutrition counseling for AN. The twenty-one panelists who participated in this study: (i) were RDs (ii) had specialized in nutritional counseling for eating disorders for 5 years or more, and (iii) had Internet access at home or work. Over a 10-week period (between 8/2013 and 11/2013), panelists completed three iterative questionnaires. Questionnaire 1 included 12 open-ended questions regarding nutrition counseling for patients with AN. Subsequent questionnaires were developed based on a content analysis of responses to the first questionnaire, and panelists were asked to rank their level of agreement with these items. Consensus was defined as 85% agreement and was achieved for 47 (35.3%) of the 133 items included in the third questionnaire. Items achieving consensus described nutrition counseling approaches that are applicable to all patients with AN, and their wording typically allowed for consideration of individual needs. Some items that did not achieve consensus reflected approaches for which individual tailoring may be necessary depending on age, stage of illness, and other patient factors. Consensus was also not shown for approaches for which there is little evidence. Nutritional counseling intervention for AN has some consensus features, but the need for individualization was apparent. A stronger evidence-base for nutritional counseling interventions for AN would provide guidance and facilitate greater consistency among RDs regarding how to best care for this patient population.

Nutrition Counseling for Patients With Osteoporosis: A Personal Approach

Patients are often bombarded with information from the internet, family, friends, and television about what is good and bad for their bones—particularly in the area of diet and nutrition. Although some information is valid and evidence based, much is not. Patients often believe that adequate nutrition alone is enough to improve bone density and decrease fragility fracture risk. Although calcium and vitamin D remain the mainstays of medical nutrition therapy, many patients are not receiving adequate counseling on how to get the right amounts of these 2 nutrients and may not understand that calcium and vitamin D are but 2 of many factors in this multifactorial disease. Clinicians must listen carefully to their patients' concerns, beliefs, and questions and help them develop a personalized plan to achieve their daily calcium and vitamin D intakes. Clinicians must stay apprised of the recent research in nutrition and bone health and evaluate the evidence to adequately educate their patients.

Gambaran Sikap Pasien Diabetes Mellitus di Poli Gizi RSUD Dr. R. Goeteng Tarunadibrata Purbalingga terhadap Kunjungan Ulang Konseling Gizi

Background: Knowledge of Diabetes Mellitus will be at least more quickly result in complications and this will be a burden to family and community. This lack of community that can impede preventive actions, because it is so related to the economic consequences such as treatment in hospitals and medical facilities or health needs. Counselling is a form of education. Objective: To describe the implementation of nutrition counseling in patients with diabetes mellitus dr. R. Goeteng Tarunadibrata Purbalingga and describe attitudes towards patients with diabetes mellitus re-nutrition counseling. Methods: This descriptive study. The number of samples were patients with diabetes mellitus in Poly Nutrition dr. R. Goeteng Tarunadibrata Purbalingga who meet the criteria of inklusi : patient of diabetes melitus with or without komplikasi, have consultancy mendapt of nutrition in poly nutrition, age woman and man 30 - 80 year, can communicate with goodness and do not illiteracy. While for the criterion of ekslusi: patient of diabetes melitus which do not living in sub-province of Purbalingga. The data obtained included sex, age, education, employment and attitudes of patients obtained by using questionnaires. Results: Attitudes of patients in general have a good attitude toward repeated, this is because of consistency in the attitude not to the same extent in every individual and every object yourself attitude. inconsistent attitude that does not show correspondence between attitude and behavior statements, or easily change from time to time interpretation will be difficult and not much meaningful in understanding and predicting the behavior of the individuals concerned. Conclusion: Consultation nutrition has an important role in helping to control this disease in order to improve the quality of life and prevent various

Nutrition Counseling for Patients in a Community . A Pilot Study

Nutrition Counseling for Patients in a Community . A Pilot Study