Communication skills are a cornerstone of practice for dietitians. The field of dietetics is evolving and there is a need to synthesize the available literature on communication skills to improve the ...effectiveness of patient consultations and inform practitioner development.
This scoping review aimed to identify the research literature relating to communication skills used in dietetics practice and perceptions and experiences of dietetics students, dietitians, and patients regarding communication skills.
This scoping review was conducted in accordance with the Joanna Briggs Institute methodology for scoping reviews and best practice guidance. Five databases (Medline, Embase, the Cumulative Index to Nursing and Allied Health Literature, Education Resources Information Center, and PsycInfo), two theses databases, and conference proceedings for 8 dietetics and health professions education associations were systematically searched for research on dietitians’ communication skills. This included skills used in dietitian-patient communication, in communication interactions in different employment contexts, and diverse forms of communication (verbal, written, technological) and the views of dietetics students, dietitians, and patients, regarding communication skills. The search had no geographical or time limits. Studies were independently screened by two authors.
The 70 included studies spanned 45 years and were organized into four thematic categories: importance of communication skills in dietetics practice, development of communication skills, communication skills for dietitian-patient communication, and communication skills for wider dietetics practice. Sixty-five (92.9%) of the studies specifically explored the communication skills used for dietitian-patient consultations, including rapport building, questioning, listening, paraphrasing, and clarifying, whereas skills such as intercultural communication were less researched.
There is consensus between patients and dietitians regarding the skills that contribute to effective dietitian-patient communication. Areas less explored in the literature include the skills needed for intercultural communication and those needed for science communication. Greater understanding of the communication skills needed for contemporary nutrition and dietetics practice will guide education strategies for the development of dietitians.
Polycystic ovary syndrome (PCOS) is the most common female endocrine disorder and is characterized by chronic anovulation, hyperandrogenism, and polycystic ovaries. Obesity, low-grade chronic ...inflammatory status, and insulin-resistance (IR) often coexist in PCOS. The Mediterranean diet (MD) is an anti-inflammatory dietary pattern, which is rich in complex carbohydrates and fiber, and high in monounsaturated fat. There is a close association among obesity, low-grade chronic inflammation, IR, and hormonal derangements in PCOS. The main aim of the present study was to evaluate the adherence to MD, the dietary intake, and the body composition and their association with PCOS clinical severity in a cohort of treatment-naïve women with PCOS when compared with a control group of healthy women matched for age and body mass index (BMI). In this case-controlled, cross-sectional study, we enrolled 112 patients with PCOS and 112 controls. PREvención con DIetaMEDiterránea (PREDIMED) and seven-day food records were used to evaluate the degree of adherence to the MD and dietary pattern, respectively. Body composition was evaluated by bioelectrical impedance analysis (BIA) phase-sensitive system. Testosterone levels and Ferriman-Gallwey score assessed the clinical severity of PCOS. C-reactive protein (CRP) levels were determined with a nephelometric assay with CardioPhase high sensitivity. PCOS women showed higher testosterone levels, Ferriman-Gallwey score, fasting insulin and glucose levels, and Homeostatic Model Assessment (HoMA)-IR when compared with the control group (
< 0.001). In addition, we found that the PCOS women consumed less extra-virgin olive oil, legumes, fish/seafood, and nuts compared with control group. Despite no differences in energy intake between the two groups, the PCOS women consumed a lower quantity of complex carbohydrate, fiber, monounsaturated fatty acids (MUFA), and n-3 polyunsaturated fatty acid (PUFA), and higher quantity of simple carbohydrate, total fat, saturated fatty acid (SFA), PUFA and n-6 PUFA than the control group. The PCOS women have an adverse body composition when compared with controls, with the lowest values of phase angle (PhA) and fat-free mass (
< 0.001). Additionally, after adjusting for BMI and total energy intake, testosterone levels showed significant negative correlations with PREDIMED score (
< 0.001) and consumption of protein (
= 0.005), complex carbohydrate (
< 0.001), fiber (
< 0.001), MUFA (
< 0.001), n-3 PUFA (
= 0.001), and positive associations with CRP levels, simple carbohydrate, SFA, n-6 PUFA (
< 0.001, respectively), and PUFA (
= 0.002). The cut-off for PREDIMED score ≤ 6 (
< 0.001, area under the curve (AUC) 0.848, standard error 0.036, 95% confidence interval (CI) 0.768 to 0.909) could serve as a threshold for significantly increased risk of high value of testosterone levels. In conclusion, a novel direct association between the adherence to MD and the clinical severity of the disease was reported in women with PCOS. This association could support a therapeutic role of foods and nutrients of the Mediterranean dietary pattern in the PCOS pathogenesis likely involving their inflammatory status, IR, and hyperandrogenemia. In addition, we reported a different body composition that is characterized by lower PhA and fat-free mass than controls. These data suggested a role of PhA as a useful marker of the clinical severity of this syndrome and provided strong evidence regarding the strategic relevance of the nutritional assessment in the management of women with PCOS.
In 2019, the Academy of Nutrition and Dietetics (Academy) Foundation launched a project to leverage registered dietitian nutritionists (RDNs) leading "food as medicine" (FAM) initiatives within food ...retail settings. Subsequently, a conceptual definition of FAM was created.
This survey aimed to gauge RDNs' familiarity with FAM, assess RDNs' perceptions of the Academy's FAM definition, and prioritize program models for food retail implementation.
Development and testing of this cross-sectional survey involved expert content validation, cognitive interviews, and field testing.
One thousand five hundred fifty-two RDN Academy members completed the online survey.
Familiarity and perception of FAM was evaluated by asking participants about FAM focus areas, Academy definition, concept integration, and FAM program models within food retail settings.
Quantitative results were analyzed descriptively, using frequencies and proportions; content analysis was used on qualitative results to analyze open-ended responses.
Most respondents had heard the term FAM (94%) and were familiar with the concept (95%). Before learning the Academy's FAM definition, RDN views of the concept aligned with the definition's strategic focus areas (health and well-being, disease management and treatment, nutrition security, food safety). Overall, 77% of RDNs surveyed had a positive perception of the Academy's FAM definition. Sixty-nine percent also found food retail settings favorable for integrating FAM programming. Because of the limited number of RDNs identifying food retail as their primary practice setting (n = 12), data on prioritizing program models in these settings were not analyzed.
RDNs in all practice settings can incorporate strategic focus areas outlined in the Academy's FAM definition. Further research is needed, particularly around use of the term by the RDN profession. A follow-up survey targeting a larger sample size of RDNs who practice in food retail settings is also necessary to further prioritize FAM program models in these settings.
The goal of this publication was to weigh the benefits of including a nutritionist in a team of specialists managing patients with eating disorders (EDs). The article describes the professional ...status of nutritionists as of the first half of 2023, as well as their field of competence and limitations. The nutritionist is intended to play an auxiliary role in the team, primarily assisting the patient in following the recommendations of the attending physician(s). A nutritionist can also take preventive action by educating the population on the importance of good nutrition.
With the rapid development of information technology and artificial intelligence (AI), people have acquired the abilities and are encouraged to develop intelligent tools and software, which begins to ...shed light on intelligent and precise food nutrition. Despite the rapid development of such software, disparities still exist in terms of methodology, contents, and implementation strategies. Hence, a set of panoramic profiles is urgently needed to elucidate their values and guide their future development. Here a comprehensive review was conducted aiming to summarize and compare the objects, contents, intelligent algorithms, and functions realized by the already released software in current research. Consequently, 177 AI nutritionists in recent years were collected and analyzed. The advantages, limitations, and trends concerning their application scenarios were analyzed. It was found that AI nutritionists have been gradually advancing the production modes and efficiency of food recognition, dietary recording/monitoring, nutritional assessment, and nutrient/recipe recommendation. Most AI nutritionists have a relatively low level of intelligence. However, new trends combining advanced AI algorithms, intelligent sensors and big data are coming with new applications in real-time and precision nutrition. AI models concerning molecular-level behaviors are becoming the new focus to drive AI nutritionists. Multi-center and multi-level studies have also gradually been realized to be necessary.
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•177 AI nutritionists over 10 years were collected and analyzed.•Analyzed and revealed the recent progress and application scenarios of AI nutritionists.•Elucidated the methodology and implementation strategies that drive the AI nutritionists.•Envisioned the future trends of AI nutritionists in both research focus and techniques.
Registered dietitian nutritionists (RDNs), like other healthcare professionals, are often searching for ways to improve their skills and advance their practice. One way RDNs have expanded their ...skills is by learning to place small bowel feeding tubes (SBFTs). However, it is also important that staffing RDNs to place SBFTs makes sense for their institution and their patient population. Although it is unknown how many RDNs place SBFTs, feeding tube placements by RDNs have been in practice for almost 2 decades, and it is within the RDN scope of practice. This article is a review of the literature, including indications for SBFT, possible benefits of RDNs placing SBFTs, development and maintenance of an RDN-led SBFT program, and assessment of clinical and institutional outcomes for this procedure.
The interaction between nutrition and the immune system is very complex. In particular, at every stage of the immune response, specific micronutrients, including vitamins and minerals play a key role ...and often synergistic, and the deficiency of only one essential nutrient may impair immunity. An individual's overall nutrition status and pattern of dietary intake (comprised of nutrients and non-nutritive bioactive compounds and food) and any supplementation with nutraceuticals including vitamins and minerals, can influence positively or negatively the function of the immune system. This influence can occur at various levels from the innate immune system and adaptive immune system to the microbiome. Although there are conflicting evidence, the current results point out that dietary supplementation with some nutrients such as vitamin D and zinc may modulate immune function. An update on the complex relationship between nutrition, diet, and the immune system through gut microbiota is the aim of this current review. Indeed, we will provide the overview of the link among immune function, nutrition and gut microbiota, paying particular attention at the effect of the Mediterranean diet on the immune system, and finally we will speculate the possible role of the main one functional supplements on immune function.
The role of a nutritionist as a sportsman was a legal mandate listed on Law No. 3 of 2005 in Article 63 concerning the National Sports System, stated that nutritionists are one of the sports ...personnel. However, the implementation of the nutritionist's role in the athlete training center was still lacking. The importance of nutritionist existence ought to be assessed to explore the perception of athletes and coaches. Qualitative approach was used to analyze focus group discussions on 15 athletes and 10 coaches located in 3 cities in Indonesia (Jakarta, Yogyakarta, Malang). Results, the acceptance of the food in the training center are satisfactory even though some still eat out. More knowledge concerning nutrition, performance, and posture are obtained from in-class education, brochure, personal counselling, and small talk by the presence of nutritionists. Conclusion, athletes and coaches perceive that nutritionists are urgently necessary for optimum nutrition support to enhance sports performance.
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