Nutrition Professionals Research Articles

A növényi alapú hús helyettesítő élelmiszerek szakmailag elfogadható megnevezése : Felmérés magyar élelmiszer-tudományi, -technológiai és táplálkozástudományi szakemberek körében

In order to contribute to the correct information of consumers, we sought the most appropriate, objective and widely used name in the literature for foods that are similar to meat products and are made exclusively from plant-based ingredients, called “plant-based meat alternatives” or “meat analogues”. It is necessary to use terms that are not misleading, objective and informative, but at the same time easy to understand. A personal questionnaire survey was carried out with 58 native Hungarian-speaking food science, food technology and nutrition professionals to find the most professionally accepted, consensus-based Hungarian terms for the product group. Based on the results of our survey, we recommend the use of the terms “substitute” and “substitute” for (meat), as opposed to “kind”, “analogue”, “alternative” and “imitation” for (meat), which were generally rejected. The adjective structure “vegetable” is generally more accepted than the adjective structure “vegetable”.

Review on Genetically Modified Organism Foods

GMOs and the usage of GM foods have resulted from the capability to regulate and change the genetic codes of alive creatures. The capacity of GM foods to improve food processing performance, upsurge customer’s loyalty, and perhaps provides fitness advantages has expedited the adoption of GM nutriments into the diets. Though, GM crops and GMOs are still a source of virtuous dispute. The utilization of genetically modified nourishments and expertise raises ethical disquiets and personal judgement, which should preferably follow the moral values defined by diet and nourishment specialists, including such benevolence, non-maleficence, fairness, and sovereign. The future of GM crops includes a variety of aspects and trends, such as increased nutritional interest in goods, strict labelling requirements, and potentially favourable economic situations in industrialised countries. This study temporarily examines the history and contextual of genetically modified foodstuffs, diving into three zones: (1) GMO labelling, (2) regulatory disquiets, and (3) industrial uses. This article investigates the relationship between specific GM food uses and ethical issues. Ethical issues were investigated in light of the “Academy of Nutrition’s and Dietetic” (AND) code of ethics, which governs the conduct of food and nutrition professionals. Overall, the numerous moral consequences of developing and eating GM goods and GMOs must be carefully considered.

Nutrition Program Improves Health-Related Outcomes of Non-Diabetic Elderly at Nutritional Risk

Malnutrition or its risk affects up to 1 in 3 older adults receiving outpatient care post a hospitalization or for chronic disease management. Although malnutrition poses a negative burden on someone’s recovery and health preservation, it can be effectively addressed through cost-effective nutrition interventions delivered as comprehensive quality improvement programs (QIPs) aiding to advance healthcare professional’s nutrition education/training and improve quality of care for at-risk/malnourished individuals. Although evidence from US and Europe demonstrates nutrition-focused QIPs are effective in delivering high-quality nutrition care and improve health outcomes of outpatients at-risk/malnourished, to date, no evidence has been reported from Latin American countries. We assessed effectiveness of a comprehensive, nutrition-focused QIP in a Colombian outpatient clinic. Between 09/2019-03/2020, 504 (of total 618) QIP participants were classified at-risk/malnourished and non-diabetics. Participants were followed for 90-days either in-person or via telehealth mechanisms (during COVID-19-imposed lockdown period). QIP interventions included healthcare professional nutrition education; QIP participant continuous nutrition and exercise counselling and 60-day supply of oral nutrition supplement (Ensure®, Abbott). QIP participants were 69% female, with >2 comorbidities, and mean age of 73. Improvement or maintenance of good mental health/well-being, frailty status, cognition and quality of life was reported for 90.7% (456/503), 87.3% (407/466), 86.7% (405/467) and 47% (237/504) participants, respectively (p-values<0.05). Results support QIP effectiveness in driving improved health-related outcomes for non-diabetic, at-nutritional-risk participants. These findings highlight the importance of nutrition-focused QIPs with ONS for older adults during their recovery phase post a recent hospitalization and/or for chronic disease management.

Maternal perceptions and concerns about children's weight status and diet quality: a study among Black immigrant families.

To identify factors influencing Black immigrant mothers' perceptions and concerns about child weight and to compare children's diet quality according to these perceptions and concerns. Mothers' perceptions and concerns about child weight were assessed with sex-specific figure rating scales and the Child Feeding Questionnaire, respectively. Participants' weights and heights were measured and characterised using WHO references. Children's dietary intakes were estimated using a 24-h dietary recall. Children's diet quality was evaluated using the relative proportion of their energy intake provided by ultra-processed products, which were identified with the NOVA classification. χ2 tests, multivariate logistic regressions and t tests were performed. Ottawa, Ontario, Canada. Black immigrant mothers of Sub-Saharan African and Caribbean origin (n 186) and their 6-12-year-old children. Among mothers, 32·4 % perceived their child as having overweight while 48·4 % expressed concerns about child weight. Girls and children with overweight or obesity were significantly more likely to be perceived as having overweight by their mothers than boys and normal-weight children, respectively. Mothers of children living with obesity, but not overweight, were significantly more likely to be concerned about their child's weight than mothers of normal-weight children. Children's diet quality did not differ according to mothers' perceptions and concerns. Children's gender and weight status were major determinants of perceptions and concerns about child weight among Black immigrant mothers. Including knowledge about mothers' perceptions and concerns about child weight will help nutrition professionals develop interventions tailored to specific family needs within the context of their cultural backgrounds.

The Influencing Factors of Nutrition and Diet Health Knowledge Dissemination Using the WeChat Official Account in Health Promotion.

Background: The promotion of a healthy diet via health education is a component of the “Healthy China 2030” plan. However, few studies have reported whether health knowledge about nutrition and diet has gained public attention, and whether it is needed by the public.Methods: The numbers of views, shares, and reads of articles published by the official WeChat account of a hospital in China were accessed. The influence index was obtained via the entropy analysis of these three indices. A questionnaire survey was developed based on the purpose of the study and the conclusion of the content analysis, which conducted to analyze users' requirements for health knowledge and their influencing factors. Moreover, risk factors were explored by logistic regression models.Results: Of the 103 articles considered in this study, four articles in the Top 10 were related to nutrition and diet. The influence index of nutrition and diet knowledge was found to be the highest in the content analysis (p < 0.05). The higher degrees of humor (β = 0.224, p = 0.027), nutrition and diet articles (β = 0.776, p = 0.034), and cover articles (β = 0.312, p = 0.021) have significant influences on the influence index. In total, 581 questionnaires were obtained, and 78.1% of the respondents reported believing that the health knowledge of greatest concern was that related to nutrition and diet. Multivariate logistic regression analyses were conducted to explore the associations between the features of the articles and users reading nutrition and diet knowledge; it was found that gender (female, OR: 4.651, 95%Cl: 2.598, 8.325, and p < 0.001), age (young adult, OR: 0.358, 95%Cl: 0.266, 0.481, and p < 0.001), cancer precaution knowledge (OR: 4.333, 95%Cl: 2.262, 8.299, and p < 0.001), traditional Chinese medicine (OR: 2.121, 95%Cl: 1.064, 4.230, and p = 0.033), the knowledge acquisition approach [circle of friends (OR: 2.586, 95%Cl: 1.373, 4.868, and p = 0.003), social media (OR: 2.183, 95%Cl: 1.204, 3.960, and p = 0.010)), hospitals (OR: 3.194, 95%Cl: 1.793, 5.692, and p < 0.001), television media (OR: 4.348, 95%Cl: 2.341, 8.077, and p < 0.001)], and social media strategies [professionalism and authority (OR: 2.354, 95%Cl: 1.231, 4.505, and p = 0.006)] have statistically significant relationships with users reading nutrition and diet knowledge.Conclusion: Nutrition and diet knowledge could contribute to WeChat user engagement of health information dissemination. Nutrition professionals should improve the scientific popularization ability and effectively use social media for health promotion.

World Gastroenterology Organisation Global Guidelines: Diet and the Gut.

World Gastroenterology Organisation Global Guidelines: Diet and the Gut.

Diet and Cardiovascular Health

Diet and Cardiovascular Health

Personalized Nutrition and Multiomics Analyses

Personalized nutrition aims to enhance human health by tailoring dietary recommendations to individuals based on their physiology. This article covers the concept of personalized nutrition using the example of dietary modulation of the human gut microbiome and implications for human health. It provides readers with a basic understanding of multiomics analyses and machine learning tools and how these may be used by nutrition professionals to evaluate studies involving them and personalized nutrition.

MTOR1c Activation with the Leucine "Trigger" for Prevention of Sarcopenia in Older Adults During Lockdown.

Sarcopenia and muscle wasting have many negative impacts on health and well-being. Evidence suggests that high rates of COVID-19 hospitalizations and lockdown conditions will lead to a marked increase in musculoskeletal disorders associated with sarcopenia in older adults. The molecular etiology of sarcopenia is complex, but physical inactivity, poor diet, and age diminished ability to stimulate muscle protein synthesis (MPS) remain important drivers. A body of evidence shows that, acting through the highly conserved nutrient sensor pathway mTORc1, the branch chain amino acid leucine can trigger and enhance MPS in older adults, and thus has a role in the medical management of sarcopenia. Whey protein-enriched enteral supplements are a low cost, easily accessible source of highly bioavailable leucine used clinically in older adults for preservation of lean body mass in long-term care setting. Therefore, given the evidence of leucine's ability to stimulate MPS in older adults, we argue that meal supplementation with whey-enriched enteral products, which can provide the 3-5 g of leucine necessary to trigger MPS in older adults, should be given serious consideration by medical and nutrition professionals to potentially mitigate muscle wasting and sarcopenia risk associated with prolonged COVID-19 lockdown measures.

Regulatory Framework of Fortified Foods and Dietary Supplements for Athletes: An Interpretive Approach.

A varied and well-planned diet can meet the nutritional needs of an athlete; however, in certain cases, it could be advisable to increase the intake of some vitamins, minerals or other components through the controlled intake of fortified foods or dietary supplements. In the European Union, a high number of sport foods and supplements are marketed; athletes could at times consume them indiscriminately or even choose products that have not been evaluated and approved by scientific evidence. In this sense, it is necessary to know and interpret the specific regulations for these products in order to make adequate use of them. The aim of this manuscript is to describe the current status of the European regulatory framework, focusing on: (1) regulation of the marketing and labelling of both fortified foods and supplements; (2) regulation of the use of substances used as ingredients in fortified foods; and (3) regulation of nutritional claims and/or health properties associated with nutrients, ingredients and other related substances. This review can facilitate knowledgeable decision making by sports nutrition professionals in order to counsel or manage adequate food choices as well as help consumers make better-informed food decisions. Other experts, such as producers who ensure food safety, might also be interested in this review.

Appraisal survey of the knowledge, attitudes, and behaviors of Jordanian society toward diet and nutrition during COVID-19 era.

Background: This study aimed to evaluate the knowledge, attitudes, and behavior (KAB) of the Jordanian society toward nutrition and diet during the COVID-19 era.Design and methods: This study is an observational, crosssectional study using a structured, validated, reproducible, selfadministered online Arabic questionnaire. KAB of the study participants was assessed via a web-based, structured, validated, reproducible Arabic questionnaire. The tool for the assessment of the KAB was composed of 33-closed-ended multi-answer questions.Results: A total of 672 people were surveyed, 70.2% were between 18 and 34, and 69.5% were females. Participants have paid little attention to the healthfulness of their diet in the last year. The majority of participant’s attitudes towards using different approaches to manage weight in the next year were: eating smaller portions for weight management, tracking to maximize the amount of time of physical activity, and substituting lowercalorie foods for full-calorie alternatives. Only tenth of participants utilize the time to perform physical activity. The majority made changes to their diet and exercise, and strictly follow commitment in connection with planning for the following year.Conclusions: Educators, legislatives, food manufacturers, household heads, and policymakers are called upon to improve Jordanians’ KAB on nutrition and diet. Furthermore, Jordanian nutrition and diet behavior can be invested to improve the dietary interventions designed by nutrition and dietetics professionals. Significance for public health This study is an observational, cross-sectional study using a structured, validated, reproducible, self-administered online Arabic questionnaire. No previous study evaluated KAB nutrition and diet among Jordanian society adults during the SARS-CoV-2 pandemic. This is the first valid survey to be used for Arabiclanguage speakers as a tool to initiate an assessment of community resources and needs at different periods of time and, most likely, after certain interventions. Jordanian nutrition and diet behavior can be invested to improve the dietary interventions designed by nutrition and dietetics professionals.

Parent Perspectives of Packing School Lunches

ABSTRACT The study explored parental attitudes and beliefs concerning child involvement in meal preparation, and sending healthy packed lunches to schools. Focus groups (n = 6) and demographic surveys were completed with 27 parents who packed their elementary child’s lunch at least twice a week. Qualitative thematic analysis of transcripts using inductive and deductive approaches were completed. Perceived benefits of packing lunches included food quality, control, and safety. Perceived barriers to involving children in decisions included a child’s attitude, time, mess, and cost. Parents believe child-friendly cookbooks, professional nutrition guidance, and child-inclusive cooking classes are beneficial to support healthy meals.

Food poisonings in Brazil – the impacts of the pandemic and its prevention perspectives

This study aimed to describe the epidemiological profile of food poisoning in Brazil with its trends and prospects for prevention, between the years 2016 and 2020. A cross-sectional, retrospective study with a quantitative approach was developed, the data for the research were taken from official government websites, namely: SINITOX (National System of Toxic-Pharmacological Information), DATASUS and IBGE (Brazilian Institute of Geography and Statistics). It became evident that a significant and sharp decrease in cases of food poisoning in Brazil and in its five socio-political regions (p&lt;0.0001) in the year 2020, such fact being probably related to the advent of the COVID-19 pandemic. Regarding the occurrence of food poisoning by gender there was predominance in males with a sharp and significant decrease in the year 2020 for both genders. The age group between 15-19 years was the most prevalent, followed by children under 1 year old. Thus, it can be concluded that food poisoning is closely related to food consumption outside the home, reinforcing the importance of the professional nutritionist as a propagator of good hygiene, handling, and healthy eating practices.

Nutrition labelling on prepacked foods: opinion and suggestions of Portuguese food and nutrition professionals

Introduction: Labelling is an important tool for food and nutrition professionals since it provides information on food safety and nutrition. Objectives: The aim was to analyse the differences in food and nutrition professionals’ opinions regarding nutrition labelling on prepacked foods. Methodology: A cross-sectional study was conducted, using a non-probabilistic sample of professionals, by contacting several Portuguese entities in food and nutrition. The eligibility criteria included being 18 years old and over, living and working in Portugal, and having a professional activity in this area. An online self-administered survey was developed, including questions about labelling (importance, reading, use, trust, satisfaction, and influence in food choices). The main changes in the European Union labelling rules about the content, presentation and legibility of the mandatory information were analysed. The present paper focuses on the answers to the open-ended question on suggestions to improve nutrition labelling. Results: From the 297 participants, 33 (11.1%) provided answers to the open-ended question, which were subsequently grouped into six categories. These professionals demonstrated the least satisfaction with the label information namely the specific technical terms, the quantity of information, the symbols used and the nutritional claims. They showed the least agreement with the presentation and content of the nutrition information, implemented by Regulation (EU) No 1169/2011. Two improvements were proposed: the simplification of the labelling information and the understanding of its usefulness as it is currently presented, to provide perceptible and useful information to the consumer. Conclusions: Nutrition labelling educational tools should be developed, in order to promote nutrition literacy and lead to consumer’s empowerment.

Evaluation of Negotiation Success and Skill Sets Among Nutrition and Dietetics Professionals in the United States

Evaluation of Negotiation Success and Skill Sets Among Nutrition and Dietetics Professionals in the United States

Experiential Internship to Encourage Hispanic Students to Enter the Nutrition and Dietetics Professions

Experiential Internship to Encourage Hispanic Students to Enter the Nutrition and Dietetics Professions

Factors Associated with Consumer Knowledge of Garlic Health Properties, Garlic Preparation Knowledge and Garlic Intake

Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. Purpose: To determine if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p&lt;.001). Those with a nutrition major had significantly greater garlic health knowledge than non-majors (p&lt;0.001), while there was no difference between nutrition majors and non-majors on cooking methodology knowledge. Conclusion: Knowledge of the health benefits of garlic appears to be associated with its intake. Nutrition education should focus more on appropriate garlic preparation in relation to its health benefits.

Weight and Body Image Perceptions in Nutrition and Dietetics University Students

Stereotypical and prejudicial attitudes towards people considered overweight or obese are documented in professionals ranging from physicians, nurses, fitness and general nutrition professionals, and registered dietitian nutritionists (RDN) and may introduce barriers to equitable care. To identify the prevalence of anti-fat attitudes (AFA); fat phobia (FPS); and body appreciation scores (BA) in nutrition and dietetics’ students (ND) and non-nutrition and dietetics’ students (NND) through a cross-sectional design. During 2018, students (n=297) from two California State Universities completed a survey including three validated instruments. Additionally, height, weight, and waist circumference were collected using NHANES procedures. A series of ANCOVA’s and correlation coefficients were computed. Significant differences existed in BA between ND (M=3.61, SD=0.66) and NND students (M=3.81, SD=0.70); t(288) = 2.49, p=0.013. Scores indicated existing anti-fat attitudes and fat phobia. Significant positive correlations existed between FPS and anthropometrics. Weight related perceptions were identified. A need exists for a fundamental evidence-based training specifically focused on knowledge and awareness related to health metrics and social justice pedagogy to help RDN work unbiasedly with patients of all shapes.

Living Environment Considerations on Obesity Prevention Behaviors and Self-Efficacy among Chinese Americans.

The aim of this study is to ascertain if the living environment (type of residential neighborhood and number of household members) will elucidate differences in obesity risk reduction behaviors and self-efficacy in Chinese Americans. A cross-sectional survey design was used to recruit participants from Los Angeles County and New York City metropolitan areas. A total of 650 adults were recruited from diverse socioeconomic backgrounds. Descriptive statistics were measured for 19 behaviors reflecting food intake and portion size control and items measuring self-efficacy and attitudes. T-tests were applied for the two categories of living environment. The mean age of the sample was 36.3 years. The ‘high income’ neighborhood group indicated a greater frequency of behaviors, including choosing steamed over fried foods (p < 0.01) and using small amounts of oil (p < 0.05). In general, this group exhibited more favorable attitudes and stronger self-efficacy to perform health behaviors. Multiple regression analyses point to the impact of self-efficacy in predicting behaviors. Nutrition professionals must assess client’s living environments in the adoption of obesity prevention behaviors and the fostering of behavioral confidence.

Human Nutrition and Dietetics: Understanding the Profession and Development Actions in Jordan

In Jordan, human nutrition and dietetics are among the most developed allied health professions, but documented information regarding its current status is generally not available. The purpose of this article is to clarify the status of this profession in the country and to trace the developmental activities that have taken place over the past five decades. Currently, there have been remarkable transitions in health attributes among Jordanians as related to nutritional status since fifty years ago. This is manifested in rapid dietary, socio-economic, epidemiologic, and demographic shifts. Accelerated changes have occurred in general health and nutritional status trends, including a decline in the incidence of infectious diseases, increased life expectancy, a surge in all levels of education, rise in urbanization, mechanization and market globalization, decreased physical activity, diets have become denser in energy and richer in carbohydrates, fat, and animal foods. Concordant troubling trends have been recorded for rising morbidity and mortality of major nutrition-related chronic disorders, particularly cardiometabolic risks including diabetes, obesity, cardiovascular disease, dyslipidemia, hypertension, as well as cancer. Consistency with this transition, patterns of nutrition and dietetics profession services have increased steadily. There are 10 public and 17 private universities in Jordan. Six public and five private universities offer degrees in human nutrition. One offers a doctoral degree, four offer a master's degree, and all eleven universities offer bachelor's degrees in human nutrition and/or dietetics or both. In line with these changes, the human nutrition and dietetics profession has gained significant official recognition and legal status permitting certification or licensing and consultation and private practice. However, additional legislative and regulatory attributes, internships and in-service training programs, and national diet manuals are required for such progress to continue at a steady pace. Therefore, there is a need for an official body to shape the landscape of the profession of human nutrition and dietetics in accordance with international standards.