Nutrition Training Research Articles

Enhancing Disaster Nutrition Training in Surabaya, Indonesia: Aligning with Indonesia Ministry of Health's Healthcare Workforce Transformation Program

Enhancing Disaster Nutrition Training in Surabaya, Indonesia: Aligning with Indonesia Ministry of Health's Healthcare Workforce Transformation Program

Nutrition Training in Medical Education Among Family Medicine Residents in North Carolina

Background This study surveyed family medicine residents in North Carolina regarding the state of nutrition education in their residency training. In addition, the survey explored comfort levels with, and attitudes about, discussing nutrition with patients. Methods We administered an online questionnaire to family medicine residents in North Carolina (n = 384) asking about their history of nutrition training and their current attitudes about nutrition. The 24-item survey included both Yes and No and Likert-scale responses. Results All but one resident had received formal or informal nutrition training during their medical education. Residents overwhelmingly considered nutrition to be an important component of health care, although a majority felt physicians are inadequately trained in nutrition. Feeling comfortable discussing nutrition with patients regarding specific health conditions varied from 45% (gastrointestinal concerns) to 94% (cardiovascular disease) or 95% (diabetes) among residents. Limitations The volunteer sampling method used in the study may limit generalizability of the study findings to a broader population of family medicine residents. In addition, precisely defining “formal” and “informal” nutrition training on the survey questionnaire would help to clarify the role of nutrition education in shaping resident attitudes and practices. Conclusion This study shows that family medicine residents recognize the importance of nutrition education but do not feel adequately trained to provide it to patients. Given the abundance of evidence linking nutrition and health as well as an apparent interest among family medicine residents in nutrition education, this study supports the integration of nutrition training in medical education. Suggestions for how to accomplish this objective are provided.

Culinary medicine in type 2 diabetes management: co-designing the Cook2DIAbeat training program

Abstract Background Type 2 diabetes (hereinafter diabetes) stands among the top ten drivers of disease burden. Globally, more than 59 million adults are living with diabetes with a projection of 15% increase by 2045. The Cook2DIAbeat project aims to develop a tailor-made nutrition training program based on culinary medicine, for patients with diabetes to achieve lifelong dietary changes. The aim of the present work was to reveal potential drivers and barriers related to lifelong dietary modifications. Methods The study was implemented in February-July 2023 in Spain, Belgium, Greece, and Cyprus. A mixed-method co-design methodology was conducted: co-creation sessions with individuals with diabetes, family members, and healthcare professionals, and an online survey with patients with diabetes. Results In total, 23 health professionals and 25 patients and family members participated in the co-creation sessions, and 212 patients in the online survey. Patients and health professionals recognized the added value of the culinary approach for diabetes management. The main perceived barriers for changing dietary habits included difficulties accessing reliable and non-conflicting information, lack of time, emotional and psychological issues, and limited social support. Individuals at an advanced age and of low socioeconomic status seem to demand specific educational approaches addressing the actual challenges of their daily life. Conclusions The study indicated that training should provide reliable information and address psychosocial aspects. The translation of the dietary guidelines through the culinary medicine approach seems to be well-received by the target group. Last, the content needs to be tailored to suit the specific age group and socioeconomic background of the patients. Key messages • Reliability, practicability are three key characteristics of a nutrition training program in diabetes management. • Cultural and socioeconomic barriers needs to be taken into consideration.

Physician’s perceived barriers to millet-based diet in clinical practice: A cross-sectional survey

Objectives: This study aimed to investigate the perceived barriers faced by physicians in Maharashtra when recommending a millet-based diet for diabetic patients. The objectives were to identify the challenges physicians encounter in promoting millet consumption, assess their knowledge and beliefs about millet-based diets, and evaluate the current resources and practices used in dietary counseling for diabetes management. Methods: A cross-sectional survey was conducted among 68 physicians specializing in diabetes care in Maharashtra. Participants were recruited using snowball sampling and met the inclusion criteria of having over 10 years of clinical practice and significant experience in diabetes management. Data collection was performed through a pre-tested survey tool distributed through email and Google Forms. The survey included questions on the effectiveness of millet-based diets, patient characteristics influencing dietary recommendations, barriers to providing millet-based food education, and current and desired resources for promoting such diets. Ethical approval was obtained, and informed consent was secured from all participants. Results: The survey revealed that 70.59% of physicians considered a millet-based diet significantly effective for lowering blood sugar levels. However, several barriers were identified, including high comorbidities (82.35%) and low income (54.41%) among patients, which hindered dietary recommendations. In addition, physicians reported a lack of formal training in millet-based nutrition (73.53%), personal skepticism toward millet-based diets (63.23%), and insufficient patient educational resources (55.89%). Current resources used for dietary counseling were primarily verbal education (100%) and electronic resources (97.06%). Conclusion: Despite recognizing the potential benefits of millet-based diets, physicians face substantial barriers in recommending them to diabetic patients. These barriers include factors such as lack of training, time, and educational resources. To overcome these challenges, there is a need for enhanced educational programs for physicians, increased availability of patient-friendly educational materials, and access to trained dietitians. Implementing these measures could improve dietary management strategies and health outcomes for diabetic patients.

Evaluating Muscle Damage Biomarkers in Adolescent Athletes: Implications for Public Health in Tacna, Peru—2023

The success of an athlete is influenced by various factors, including nutritional status, physical condition, training level, recovery, psychological factors, and genetics. Studies on athletes often take a preventive approach to evaluate muscle fatigue caused by intense physical exercise, which can impair performance, particularly in soccer players. This study aims to determine the serum levels of biochemical markers of muscle damage in adolescents from sports centers in the city of Tacna. A sample of 326 adolescents who met the inclusion and exclusion criteria was analyzed for muscle damage markers, including CRP, LDH, CK-total, and CK-MB, to assess potential skeletal muscle injury. The results were as follows: for the LDH test, 2.5% had low-level values, 91.4% had values within the normal range, and 6.1% had high values; for the CK-total test, 74.8% were within normal limits, and 25.2% had elevated values; for the CK-MB test, 99.1% had normal values, and 0.9% had elevated values; and for the CRP test, 95.7% were negative, and 4.3% were positive. According to the CK-MB/CK relative index, 7.1% of adolescents were suspected of having muscle damage. This study concludes that there are alterations in the biochemical markers of muscle damage in adolescents from the sports centers in Tacna.

The Effect of Solution-Focused Group Counseling on Emotional Eating Levels in University Students: A Randomized Controlled Trial.

Emotional eating is a risk factor for obesity. It should be recognized and prevented at an early stage. The randomised control trial study aimed to determine the effect of internet-based solution-focused short-term group counseling on emotional eating levels in nursing students. Sixty students were assigned to the experimental and control groups by simple random sampling method. Those in the experimental group received of solution-focused counseling, and those in the control group received of healthy nutrition training. The data analysed by chi-square test, paired sample t test, groups t-test and repeated groups Anova test. A p-value less than 0.05 was considered statistically significant. A statistically significant difference was found between the pre-test, post-test and follow-up test body mass indexes of those in the experimental group (p < .05). In addition, there was a statistically significant difference between the group's pre- and post-test emotional eating scores (p < .05), and no statistically significant difference was found between their Difficulties in Emotion Regulation Scale scores (p > .05). The short-term solution-focused approach was found to be effective in reducing the emotional eating levels of students.

Teachers' perception of their students' dietary habits in Addis Ababa, Ethiopia: a qualitative study.

Poor dietary choices and consumption of unhealthy foods are major determinants of malnutrition among adolescents in Ethiopia. The school food environment is a valuable setting for exploring adolescents' eating habits. Teachers have an important role in understanding factors that impact students' dietary choices. The aim of this study is to explore secondary school teachers' perceptions towards adolescents' dietary habits in Ethiopia. The study employed a qualitative research design. Four focus group discussions, involving a total of 13 teachers, were conducted at governmental and private schools in Addis Ababa, Ethiopia. Additionally, observations of the food environment in these four schools. The transcripts from the focus group discussions and photographs from observations were analyzed using thematic analysis. Triangulation of data sources and persistent observation of the data were employed to enhance the study's trustworthiness. The study was approved by the Norwegian Center for Research Data and the Addis Ababa Health Bureau, and all participants provided informed consent. Teachers perceived adolescents' dietary habits as unhealthy, characterized by the consumption of unsafe foods, limited variety, and reliance on processed foods. Factors negatively influencing adolescents' dietary habits include a lack of awareness about a healthy diet among both students and parents. Low familial income levels were also identified as a barrier to eating a healthy diet. The unavailability of healthy foods and the advertising of unhealthy and processed foods as well as peer influence were hindrances to a healthy diet both at school and home. This study provides additional evidence of the nutrition transition which is linked to the double burden of malnutrition among adolescents in low-income countries. Factors affecting adolescent diets at school are multileveled. Incorporating nutrition education into the school curriculum will likely improve dietary awareness mitigating peer influence. Regulating the school food environment and enforcing advertisement laws targeting adolescents can promote healthier school food environments. Providing short term nutrition trainings for biology or science teachers and strengthen their role in delivering nutrition education to children and their families, along with implementing measures to address food insecurity and restricting availability of unhealthy food at school need to be regarded as priorities.

Validation of a sports nutrition knowledge questionnaire for Sri Lankan track and field athletes

BackgroundWhile several validated sports nutrition knowledge questionnaires exist, none are specifically designed to assess the sports nutrition knowledge (SNK) of Sri Lankan track and field athletes. This study aims to validate the Sri Lankan Sports Nutrition Knowledge Questionnaire (SLn-SNKQ), tailored for this athlete group, to provide more accurate and meaningful insights for research and practice. This will enable health professionals and coaches to confidently assess athletes’ nutrition knowledge, which directly influences their food choices.MethodsThe validity of the questionnaire was established through a multi-step approach. Content validity was achieved via ratings from nutrition experts, all of whom had specialized training in human nutrition and experience of working with athletes. Face validity was evaluated through in-depth telephone interviews with elite or highly trained athletes, using a retrospective think-out-loud protocol to gather feedback on the clarity and relevance of the questions. Construct validity involved nutrition-trained doctors (NTG), non-nutrition-trained professionals (NNTG), and elite-level athletes’ groups (AG). Internal consistency was assessed using Cronbach’s alpha, and test-retest reliability was evaluated.ResultsThe final tool comprised 123 individual statements or prompts (items) that were organized into 32 broader questions, spanning 12 sub-sections. Content validity was confirmed by fully integrating 49 out of 70 comments and partially integrating four comments received from nutrition experts for each sub-section. Face validity was established by fully integrating 33 out of 40 comments received from 16 elite and highly trained athletes. Construct validity was confirmed, indicating significant differences in the total scores achieved as a percentage of the SLn-SNKQ among the NTG (462.5, 92.5%), NNTG (223.5, 44.7%), and AG (235, 47.0%; p < 0.001). Reproducibility was established by strong test-retest reliability between individuals’ scores on two test attempts, three weeks apart (spearman’s correlation; ρ = 0.99, p < 0.05). Internal reliability for each sub-section met psychometric reliability requirements (Cronbach’s α > 0.7).ConclusionsThe SLn-SNKQ has been validated and demonstrates robust psychometric properties, offering a reliable tool for assessing SNK among Sri Lankan track and field athletes.

Protein supplementation preserves muscle mass in persons against sleeve gastrectomy.

Sleeve gastrectomy surgery can lead to deficiencies in both macro and micronutrients, with protein being particularly crucial due to its role in muscle mass, physiological, and metabolic functions. Inadequate protein intake due to physiological, psychological, or financial reasons may prevent achieving the recommended intake levels. The significance of this issue is often underappreciated. This study evaluates the impact of protein supplementation on muscle mass in individuals undergoing sleeve gastrectomy and emphasizes the need for more comprehensive dietary training by expert dietitians. Data were collected from 60 participants (15 male, 45 female, aged 20-54) who visited the surgery clinic. Participants were divided into two groups: those receiving the recommended protein supplement (15 g/day) with post-bariatric surgery diet training (BSD + PS), and those receiving only the post-bariatric surgery diet (BSD). A pre-surgery questionnaire gathered health and general information. Daily energy and nutrient intakes were recorded using 24-h food consumption logs on the day before surgery and at 7 days, 1 month, and 3 months postoperatively. Anthropometric measurements, including muscle and fat mass, and International Physical Activity Questionnaire (IPAQ) data were also collected. The characteristics of participants in both groups were similar, although there were more females in the BSD + PS group (86.7%) compared to the BSD group (63.3%). Despite an increase in energy and nutrient intake over time, levels remained below the recommended amounts in both groups. A significant difference was found in protein supplement consumption between the groups (p = 0.000). Repeated measures showed significant differences in body muscle mass percentage over time (F = 202.784; p = 0.000). In individuals who underwent sleeve gastrectomy surgery, deficiencies in macro and micronutrient intake were observed below reference levels. For this reason, the first approach in the treatment of obesity should always be medical nutrition therapy accompanied by a dietician. When designing post-bariatric surgery nutrition programs, it should be taken into consideration that nutrition protocols and trainings should be followed more closely and given in more detail under the supervision of a specialist before supplements are considered.

Recipe for Collaboration: Enhancing Medical Students’ Nutrition Training Through a Dietitian-chef-led Culinary Medicine Course

Recipe for Collaboration: Enhancing Medical Students’ Nutrition Training Through a Dietitian-chef-led Culinary Medicine Course

Nutritional care training contributes to enhanced screening and treatment of malnutrition, sarcopenia and frailty by professionals in European geriatric rehabilitation settings

Nutritional care training contributes to enhanced screening and treatment of malnutrition, sarcopenia and frailty by professionals in European geriatric rehabilitation settings

Caregiver Nutrition Training Services: Optimizing The 2024 Medicare Physician Fee Schedule to Meet Caregiver Needs

Caregiver Nutrition Training Services: Optimizing The 2024 Medicare Physician Fee Schedule to Meet Caregiver Needs

Nutrition learning gaps in the undergraduate curricula of Nursing and Medicine degree and diploma programs in Tanzania Mainland

BackgroundNutrition has been widely ignored in the curricula of many health professional training programs in Sub-Saharan African countries. The present review was conducted to explore the adequacy of medical and nursing curricula in training graduates to treat, educate effectively, and counsel patients/clients with nutritional disorders in Tanzania.MethodsAn assessment of accredited medical and paramedical curricula in mainland Tanzania. The assessment followed Stufflebeam's CIPP model (context, input, process, and product) to enhance methodological rigour and transparency.ResultsOf the twelve curricula studied, only one had a dedicated course for nutrition. In the undergraduate medicine degree curriculum, only 119 out of 6580 hours over five years were allocated for nutrition training, which is merely 1.7% of the total curriculum hours. Similarly, in the undergraduate nursing degree curriculum only 370 hours out of 5280 over four years were allocated for nutrition training, which is equivalent to 0.07% of the total hours. In the paramedical diploma programs of clinical medicine and nursing, nutrition content was scattered among various courses within the curriculum. Most curricula were teacher-centred with limited use of validated methods to assess trainee on skills such as Observed Structured Practical/ Clinical Examination.ConclusionsBased on this assessment of accredited curricula, nutrition receives scant attention in medical and paramedical education in mainland Tanzania. Thus, it is imperative to support integrating stronger nutrition content into medical and paramedical schools focusing on skills and attitudes to enhance the efficient implementation of the nation’s nutrition policies and strategies.

Describing Community-Based Nurses' Knowledge, Attitudes, and Practices in the Nutritional Care of Older Adults: Results of a UK Survey.

To ascertain current nutritional knowledge and training needs of community-based nurses caring for older adults in the United Kingdom. A descriptive cross-sectional, anonymized, online survey of nurses' knowledge, attitudes, and practices related to older adults' nutrition was developed. Community-based nurses working with older adults in the United Kingdom were recruited via social media and convenience sampling. Responses were received from 194 community-based nurses. Nutritional care was seen as a multidisciplinary responsibility by 62% of participants. Most undertook nutrition screening (93%), were confident in providing nutritional advice (83%), and ease of identifying those in need (88%) was high. However, some aspects of nutritional knowledge were less complete, including recommended daily intakes of protein (60% unsure) and fiber (52% unsure). High confidence in delivering nutritional advice contrasted with uncertainty around some aspects of nutritional knowledge, suggesting opportunities to improve training on the nutritional needs of older adults. [Journal of Gerontological Nursing, xx(xx), xx-xx.].

Nutrition education in the midwife consultation room. A cross sectional survey in Spain

Background: Diet during pregnancy is a key factor in the success of pregnancy. However, several studies have found pregnant women have low adherence to dietary recommendations. The midwife is a key health professional to provide nutrition education for pregnant women. Thus, it is important to know in detail her role in this respect. Aim: To explore how Spanish midwives undertake nutrition education in order to assess the need for specific interventions aimed at improving the health of pregnant women. Methods: A cross-sectional descriptive observational study was undertaken using an online questionnaire (466 responses). Findings: Spanish midwives recognise the importance of nutrition in pregnancy and that advising pregnant women in this regard is part of their role. In fact, all community midwives discuss nutrition to pregnant women, although they recognise that they do not feel particularly comfortable in dealing with certain topics, which could be related to a lack of mastery of the subjects. Midwives (56.5 %) rated the nutrition training their received as poor. Conclusion: In order to guarantee the quality in the nutrition education provided by Spanish midwives to promote the health of pregnant women, our results demonstrate the importance of strengthening both the nutrition content of midwives' training programmes and the ongoing support they receive throughout their professional life.

Nutrition and Physical Activity Education in Medical School: A Narrative Review.

This review explores the diverse landscape of integrating nutrition and physical activity education into medical school curricula, focusing on the imperative role of physicians in promoting health through lifestyle changes. By examining global medical education structures, we uncovered disparities in nutrition and physical activity training, and highlighted the need for a shared framework to address international and regional challenges. Despite acknowledging the importance of both nutrition and physical activity, studies have consistently uncovered deficiencies in medical school curricula, especially in skills related to providing lifestyle advice and behavioral counseling. Survey studies among medical students have illuminated various perceptions and knowledge gaps, emphasizing the need for more comprehensive and mandatory nutrition and physical activity training. While acknowledging progress, challenges, such as time constraints, resource availability, and faculty expertise, persist. Integrating lifestyle education results in resistance, a demand for strategic communication, and faculty buy-ins. These findings underscore the importance of a holistic approach that balances theoretical knowledge, practical skills, and confidence that medical students need to promote effective nutrition and physical activity in healthcare.

Culinary Medicine and Teaching Kitchens: Dietitians Leading Innovative Nutrition Training for Physicians.

The objective of this evaluation was to determine the impact of a pop-up Teaching Kitchen (TK) at a national cardiovascular conference. The 60-minute session was hosted in a hotel conference room and led by two registered dietitians. Participants prepared 12 recipes, enjoyed a family-style meal, and explored nutrition behaviour change strategies for patients. Using Likert-scaled and open-ended questions, pre-/post-online surveys assessed change in perceived nutrition counselling skills, attitudes, and confidence; post-survey also assessed effectiveness of session components and further training needs. Pre-survey response was 72% (18/25). Twenty-one participants attended the event (14 pre-registrants, six from waitlist, and five drop-ins); 81% completed the post-survey. Positive shifts were reported in nutrition competence, particularly attitudes towards using recipes in nutrition counselling, and increased skills and confidence discussing eating on a budget and SMART (Specific, Measurable, Achievable, Relevant, and Time-Bound) goal setting with patients. Components of the TK session that enhanced nutrition competence were key patient messages and the shared meal. Preparing and eating together in a hands-on format was most enjoyable. Promoting healthy eating behaviours requires understanding the complexity of individual and societal food literacy. With high physician interest, dietitians are well positioned to deliver culinary medicine interventions and support physicians' confidence in health promotion and chronic disease prevention and management.

Nutrition Care Practices in Mental Health Nursing Services: Insights from a Preliminary Study from Pune, Maharashtra, India.

To assess nutrition care practices in selected mental health care facilities in Pune, Maharashtra, India. A preliminary cross-sectional study was conducted in individuals (N = 100) residing in five private mental health care facilities. Data were collected on diet quality, nutritional status, and health status of adult patients with mild to moderate mental health disorders. Food safety practices of the care facilities were also investigated. Of 100 recruited participants, 68% were over-nourished (body mass index >23 kg/m2), 32% were given vitamin B complex supplements, 81% used antipsychotic drugs, and 72% reported drug-induced gastric issues. Most participants (n = 71; 71%) consumed medium-quality diets (four to five food groups per day). Food sanitation and hygiene scores indicated fair standards (range = 46% to 51%) at these facilities. Further, partial compliance with World Health Organization guidelines was observed. Findings underscore the need for induction of nutritionists or, in their absence, additional nutrition training for mental health nurses to enhance diet quality, nutritional and health status of patients, and food safety. [Journal of Psychosocial Nursing and Mental Health Services, xx(x), xx-xx.].

Nutrition's Role in Quality Healthcare in the United States: Opportunities and Education for Pharmacists to Take a Bite of the Apple and Strengthen Their Skills.

With global chronic disease rates on the rise, diet and nutrition remain pivotal yet under-appreciated aspects of healthcare, including in pharmacy practice. This perspective paper delves into how current United States health policies support nutrition's role in healthcare and its integration into pharmacy practice. The paper also reviews the landscape of nutrition education and training for pharmacists, pharmacy roles in multidisciplinary teams and interprofessional nutrition care, and the opportunities for post-graduate nutrition-focused certification, training, and continuing education. It advocates for a paradigm shift towards greater emphasis on nutrition within pharmacy practice, to improve skills and benefit quality patient nutrition care.

The knowledge, attitudes, and perceptions towards a plant-based dietary pattern: a survey of obstetrician-gynecologists.

Obstetricians-gynecologists (OB/GYNs) play a critical role for their pregnant patients during their perinatal period, but research on OB/GYNs knowledge, attitudes, and perceptions regarding plant-based dietary patterns (PBDP) and how this may influence recommendations to patients is lacking. An online cross-sectional survey was conducted to examine OB/GYN's knowledge, attitudes, and perceptions towards a PBDP. Postcards were mailed in June 2023 to a convenience sample of 5,000 OB/GYNs across the US using a mailing list provided by the American College of Obstetricians and Gynecologists. Postcards had a brief study description and a QR code that linked to an online survey asking questions about demographics, behavior (e.g., nutritional habits), and other factors that may influence knowledge, attitudes, and perceptions towards a PBDP for their patients. Ninety-six OB/GYNs completed the full questionnaire (~2% response rate). Most (92%) felt that it is within an OB/GYN's role to incorporate nutrition education and counseling within practice. However, 72% felt inadequately trained to discuss nutrition and diet-related issues with patients. Despite a perceived lack of nutrition training, 86% reported that a PBDP was safe and health-promoting, and 81% reported that a well-planned PBDP could adequately meet all nutritional needs of pregnant and lactating patients. Findings suggest that OB/GYNs are generally knowledgeable about the components and health benefits of a plant-based diets. However, nutrient adequacy misconceptions and lack of sufficient training to discuss nutrition with patients may result in OB/GYNs not recommending PBDPs to patients. These findings underscore the need to enhance OB/GYN graduate medical education and training by integrating education on PBDPs, therefore improving a clinician's ability to confidently and effectively counsel pregnant persons on this aspect of perinatal care.