COVID-19 has further exacerbated trends of widening health inequalities in the UK. Shockingly, the number of years of life lived in general good health differs by over 18 years between the most and ...least deprived areas of England. Poor diets and obesity are established major risk factors for chronic cardiometabolic diseases and cancer, as well as severe COVID-19. For doctors to provide the best care to their patients, there is an urgent need to improve nutrition education in undergraduate medical school training. With this imperative, the Association for Nutrition established an Interprofessional Working Group on Medical Education (AfN IPG) to develop a new, modern undergraduate nutrition curriculum for medical doctors. The AfN IPG brought together expertise from nutrition, dietetic and medical professionals, representing the National Health Service (NHS), royal colleges, medical schools and universities, government public health departments, learned societies, medical students, and nutrition educators. The curriculum was developed with the key objective of being implementable through integration with the current undergraduate training of medical doctors. Through an iterative and transparent consultative process, thirteen key nutritional competencies, to be achieved through mastery of eleven graduation fundamentals, were established. The curriculum to facilitate the achievement of these key competencies is divided into eight topic areas, each underpinned by a learning objective statement and teaching points detailing the knowledge and skills development required. The teaching points can be achieved through clinical teaching and a combination of facilitated learning activities and practical skill acquisition. Therefore, the nutrition curriculum enables mastery of these nutritional competencies in a way that will complement and strengthen medical students’ achievement of the General Medical Council (GMC) Outcome for Graduates. As nutrition is an integrative science, the AfN IPG recommends that the curriculum is incorporated into initial undergraduate medical studies before specialist training. This will enable our future doctors to recognise how nutrition is related to multiple aspects of their training, from physiological systems to patient-centred care, and acquire a broad, inclusive understanding of health and disease. In addition, it will facilitate medical schools to embed nutrition learning opportunities within the core medical training, without the need to add in a large number of new components to an already crowded programme or with additional burden for teaching staff. The undergraduate nutrition curriculum for medical doctors is designed to support medical schools to create future doctors who will understand and recognise the role of nutrition in health. Moreover, it will equip frontline staff to feel empowered to raise nutrition-related issues with their patients as a fundamental part of enhanced care and to appropriately refer on for nutrition support with a registered associate nutritionist/registered nutritionist (ANutr/RNutr) or registered dietitian (RD) where this is likely to be beneficial.
In recent years, there has been an explosion in the amount of available information on cancer in parallel with an ever-increasing number of cancer survivors. Cancer patients and long-term survivors ...are known to be more sensitive to health-related information and dietary changes could represent a potential consequence of this huge availability of messages. In our review about dietary changes after cancer diagnosis, we found that this topic is particularly investigated among the breast cancer population. The literature examined show that breast cancer patients modify their eating habits after diagnosis in a percentage that varies between approximately 30% and 60%. The most reported changes were an increased consumption of fruit and vegetables, a decrease in the consumption of red meat, fats and sugary foods. Patients who reported changes were more likely to be younger, with higher educational levels and with a longer period of time since their diagnosis of cancer. It also emerged that cancer patients are often more likely to use supplements.
This topic has not been investigated in cancer patients in Italy, therefore, we propose an approach to explore it with a structured questionnaire: The “ECHO SURVEY - Eating habits CHanges in Oncologic patients”.
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•The literature shows that cancer patients may change their diet after diagnosis.•The reported dietary changes are generally oriented in a healthier direction.•No specific studies are available for dietary changes in Italian cancer population.•We propose the ECHO survey as an approach to explore this topic in Italy.
The aim of this study is to determine the metabolic impact of a nutrition education program on metabolic parameters and the presence of metabolic syndrome (MetS).
Seventy-four patients were included ...(mean age, 48.7 years Standard deviation, SD: 10.8, 55.4% men). The diagnoses of SMD were 37.8% schizophrenia and related disorders; 29.7% bipolar disorder; 25.7% depressive disorder; 4.1% personality disorders; and 2.7% obsessive compulsive disorders. Thirty-seven individuals were distributed in both the intervention group (IG) and the control group (CG). In the IG the presence of MetS was 56.3% and in the CG 46.7%, with no statistically significant difference (p = 0.309). At the end of the study, glomerular filtrate decreased in the IG, body mass index and abdominal perimeter increased in both groups, and there were no changes in metabolic parameters between the groups. Between the baseline and the end of the study, there was no increase in the number of patients diagnosed with MetS (14 at both points); and in the CG the increase was from 8 to 12 (p = 0.005). An intervention based on fruit and vegetable intake could prevent progression to MetS in individuals with SMD, decreasing the likelihood of cardiovascular disease. Trial registration The trial was retrospectively registered on International Standard Randomised Controlled Trial Number (ISRCTN) Register on 11 March 2022 (ISRCTN12024347).
BACKGROUND: Indonesia is currently facing a very complex health problem. Non-communicable diseases (NCDs), for instance, are not only suffered by adolescence or adults, but nowadays, children are ...also facing the same problem. In children, obesity can be a dangerous risk factor for NCDs later in life. In 2013, the prevalence of overweight and obese children aged 5–12 years in Indonesia reached 18.8%. Meanwhile, in the industrial era 4.0, the development of technology and information is running very rapidly and may affect on food preferences of children, especially sugar, salt, and fat intake on children. Hence, schools play an important role in helping students establish healthy eating behaviors.
AIM: Since nutrition was not a curriculum in elementary school Indonesia and studies related to nutrition education with the intensive methods through online platforms are still limited, this study aims to explore the effectiveness of 8-week nutrition education related to improving knowledge, attitude, practice, subjective norms, and perceived behavior control of children toward limiting sugar, salt, and fat intake on children aged 8–12 years.
METHODS: This is a randomized control trial study by giving nutrition education intervention related to sugar, salt, and fat consumption to schoolchildren. This study targets elementary schoolchildren using a quasi-experiment design with a pre-post test control group design. The study will be conducted online in 3 urban areas (center) in Indonesia, namely: Surabaya, Semarang, and Makassar City. There are 13 elementary schools involved, consisting of 5 schools from Surabaya City, 4 from Semarang City, and 4 from Makassar City. A total of 300 elementary school students aged 8–12 years as well as 26 teachers are joining in this research. This study has the number: U1111-1268-9302 for the Universal Trial Number and approved by Thai Clinical Trial Registry (TCTR) with identification number: TCTR20210824013.
Reducing micronutrient malnutrition (“hidden hunger”) in low-income countries is a global challenge, particularly among women, children, and high-poverty households. Countries like Tanzania have ...developed diverse strategies to combat malnutrition, including the biofortification of staple foods. However, broad awareness and knowledge of micronutrient deficiencies and beneficial foods are needed for these strategies to be effective. The objectives of this study were to (i) examine Tanzanian consumers' initial awareness and knowledge of deficiencies for four micronutrients and associated biofortified foods, and (ii) to examine the effectiveness of targeted communication approaches (i.e., information and branding) to improve knowledge. Data were collected from 1029 respondents in Tanzania using an online survey. Respondents were randomly assigned to treatments across two experiments in the survey. One experiment examined the effect of information about susceptibility and severity of micronutrient deficiencies and foods that reduce the risk of deficiency, and the other experiment examined the impact of ‘branding’ biofortified foods. The combination of providing information and branded biofortified crops most effectively reduced knowledge gaps about negative health outcomes and risk-reducing foods. Results suggest a need for evidence-based interventions that provide broad nutrition education and financial assistance for purchasing food.
•Knowledge gaps were identified for deficiency in iron, vitamin A, and zinc.•Information interventions were used to identify knowledge gaps.•No information was provided for iodine to determine internal validity of results.•The at-risk subpopulation, women of reproductive age, were oversampled.•There were knowledge gaps about the severity of deficiencies and biofortified foods.
BACKGROUND: Athletes’ achievements require the support of sports science and technology. One of the supporting sciences is sports nutrition services by fulfilling athlete nutrition through ...foodservice and nutrition education in nutrition counseling or nutrition counseling according to the needs and conditions of athletes.
AIM: This study aims to determine the effect of nutrition education on nutritional knowledge and macronutrient intake in Muay Thai athletes in Cimahi city.
METHODS: This type of research is a Quasi experiment by applying a one group pre- and post-test design: Nutrition education using leaflets. The sample is Muay Thai athletes in Cimahi city who are actively practicing at the Empire Muaythai Camp as many as ten people. Data were collected by filling in the respondent’s characteristics, knowledge of nutrition, and intake of macronutrients.
RESULTS: Based on the Wilcoxon test, it was found that there was an effect of providing nutrition education using leaflets on nutritional knowledge (p = 0.005) and protein intake (p = 0.047).
CONCLUSION: It is recommended that regular and periodic nutrition education be given to athletes and coaches as well as collaborate with nutritionists regarding nutritional fulfillment for athletes to increase macronutrient intake so that the performance of Muay Thai athletes in Cimahi city is optimal.
Background
Recent USDA Economic Research Service Population Survey cites a stabilization of food insecurity overall in the USA between 2019 and 2020, but Black, Hispanic, and all households with ...children cited increases — underscoring that the COVID-19 pandemic caused severe disruptions to food insecurity for historically disenfranchised populations.
Aim
Describe lessons learned, considerations, and recommendations from the experience of a community teaching kitchen (CTK) in addressing food insecurity and chronic disease management among patients during the COVID-19 pandemic.
Setting
The Providence CTK is co-located at Providence Milwaukie Hospital in Portland, Oregon.
Participants
Providence CTK serves patients who report a higher prevalence of food insecurity and multiple chronic conditions.
Program Description
Providence CTK has five components: chronic disease self-management education, culinary nutrition education, patient navigation, a medical referral-based food pantry (Family Market), and an immersive training environment.
Program Evaluation
CTK staff highlight that they provided food and education support when it was needed most, leveraged existing partnerships and staffing to sustain operations and Family Market accessibility, shifted delivery of educational services based-on billing and virtual service considerations, and repurposed roles to support evolving needs.
Discussion
The Providence CTK case study provides a blueprint for how healthcare organizations could design a model of culinary nutrition education that is immersive, empowering, and inclusive.
This study examines the effectiveness of a school-based healthy eating intervention program, the Healthy Highway Program, for improving healthy eating knowledge and healthy food choice behavior among ...elementary school students. Adopting the key aspects of social cognitive theory into the healthy eating promotion strategies at school, the program helped students raise the value of good health and nutrition, identify the benefits of adopting healthy eating patterns, develop practical skills for reading food labels and make healthy food choices through observation and hand-on experiences.
After intervention, based on pretest-posttest design, statistically significant more students improved their healthy eating literacy by telling 'healthy (green light) and unhealthy (red light)' foods among their daily food choices. For example, after the intervention, statistically significant more K-2nd graders became to perceive French fries as 'red' food (from 41.9% to 61.2%). Similar changes happened among 3rd-5th graders regarding broccoli, bacon, banana, and green beans. Continuing positive intervention effects were found at the school lunch food choice behavior too. The positive findings of the present study can be attributed to the effective program design and curriculum content as well as to the educational workshops organized for teachers who volunteered to implement the Healthy Highway Programs into their classroom curricula.
In this study, the effects of a 12-month multidisciplinary education program on the health status, dietary quality, and eating habits of children and adolescents attending community childcare centers ...were investigated. A total of 88 participants aged 7 to 17 years from 7 community childcare centers in Gyeonggi-do were enrolled. The intervention consisted of 12 multidisciplinary education sessions covering topics such as nutrition, exercise, and psychological education. All participants received the same education, and the effectiveness of the program was evaluated by categorizing them into a high participation group (HPG) and a low participation group (LPG) based on their participation rates. After intervention, in physical activities, moderate-intensity exercise was significantly reduced in the LPG, and there was no significant difference in psychological parameters. However, notable differences were observed in nutritional data. After intervention, intakes of calorie, carbohydrate, protein, and fat were significantly increased in both groups, and in particular, the change was found to be greater in HPG. Additionally, dietary fiber intake compared to the 2015 Korean Dietary Reference Intakes was increased in both groups. Daily food intake also increased dietary fiber intake in HPG, and meat and fruit intake was increased in LPG. In the nutrition quotient, there was a significant difference in HPG’s pre- and post-scores in the diversity category, and in nutrient adequacy ratio (NAR), the NAR of phosphorus was increased in both groups. The findings of this study suggest that multidisciplinary education implemented at community childcare centers primarily enhanced nutrition-related factors rather than physical activity or psychological aspects.
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