Arts and Humanities Commons^™

A Volunteer Feeding Assistance Program Can Improve Dietary Intakes Of Elderly Patients – A Pilot Study, K. Walton, P. Williams, J. Bracks, Q. Zheng, L. Pond, R. Smoothy, Linda C. Tapsell, M. Batterham, L. Vari

Peter Williams

Malnutrition is prevalent in elderly hospitalised patients and has been associated with longer lengths of stay (LOS), higher rates of complications and increased hospital costs. Feeding assistance has traditionally been the role of nurses, however with an ageing population and an ever-increasing workload there may not be sufficient time to ensure the nutritional care of all patients. A program in which trained volunteers assist, socialise and feed nutritionally vulnerable patients at lunch on weekdays has been initiated in a major suburban hospital in Sydney. The pilot study reported here aimed to evaluate the lunchtime assistance program in terms of dietary …

Validation Of An Australian Electronic Food Frequency Questionnaire To Measure Polyunsaturated Fatty Acid Intake, Monika Swierk, Peter G. Williams, Jennifer Wilcox, Kenneth G. Russell, Barbara J. Meyer

Peter Williams

Objective: To develop and validate a simple non-invasive method that estimates the intakes of omega-3 and omega-6 polyunsaturated fatty acids (PUFA) in a healthy adult population. Methods: A new electronic PUFA food frequency questionnaire (FFQ) was validated by comparison with a 3-d weighed food record and blood biomarkers (erythrocytes and plasma) using the method of triads model and tested for reproducibility. Healthy subjects were recruited from the local Illawarra Region, New South Wales, Australia. Results: The PUFA FFQ adequately estimated intakes for eicosapentaenoic acid, docosahexaenoic acid, total long chain omega-3 PUFA, linoleic acid, total omega-6 PUFA, and total PUFA, which …

Validation Of An Australian Electronic Food Frequency Questionnaire To Measure Polyunsaturated Fatty Acid Intake, Monika Swierk, Peter G. Williams, Jennifer Wilcox, Kenneth G. Russell, Barbara J. Meyer

Peter Williams

Objective: To develop and validate a simple non-invasive method that estimates the intakes of omega-3 and omega-6 polyunsaturated fatty acids (PUFA) in a healthy adult population. Methods: A new electronic PUFA food frequency questionnaire (FFQ) was validated by comparison with a 3-d weighed food record and blood biomarkers (erythrocytes and plasma) using the method of triads model and tested for reproducibility. Healthy subjects were recruited from the local Illawarra Region, New South Wales, Australia. Results: The PUFA FFQ adequately estimated intakes for eicosapentaenoic acid, docosahexaenoic acid, total long chain omega-3 PUFA, linoleic acid, total omega-6 PUFA, and total PUFA, which …

Health Claims And Food Advertising: Comparison Of Marketing And Nutrition Experts' Ratings Of Magazine Advertisements, Sandra C. Jones, Peter Williams, Linda C. Tapsell, Kelly L. Andrews

Peter Williams

To determine the nature and differences in expert opinion from the fields of nutrition and marketing on the use of health claims in the 30 most frequently appearing Australian magazine food advertisements, a survey was conducted with 28 nutritionists and 21 marketing experts in Australia and New Zealand. The experts assessed the advertisements with respect to the accuracy of the nutrition claims, the tactics and intentions of the advertising strategy and the accessibility of the nutrition information to lay consumers. Of 28 advertisements where a claim was identified, for only one did more than 90% believe the claim to be …

Deviance And Diversity In Dietetics, Peter Williams

Peter Williams

Like all professions, dietetics is concerned with the definition, teaching and assessment of professional behaviour (Gingras, 2009; Arnold, 2002), and while diversity may be welcomed, there are limits to what is regarded as acceptable differences in professional practice. There is a dark side: when difference becomes deviance. The deviance of health professionals may seem particularly damaging, because their clients hold them in positions of trust and tend to be unable to question the professional’s judgement (Gauthier, 2001). A dietitian promising to cure cancer with vitamin supplements would be regarded as deviating from the bounds of professionally acceptable behaviour.

Nutrition Status Of Primary Care Patients With Depression And Anxiety, Adrienne K. Forsyth, Peter G. Williams, Frank P. Deane

Peter Williams

The objective of this study was to evaluate the nutrition status of people referred to a nutrition and physical activity program for the management of mental health in a general practice.

Dietary Validation Of A New Australian Food-Frequency Questionnaire That Estimates Long-Chain N-3 Polyunsaturated Fatty Acids, Bethany L. Sullivan, Janelle Brown, Peter Williams, Barbara Meyer

Peter Williams

Currently, there is no FFQ designed to capture the intakes of the long-chain (LC) n-3 PUFA. The objectives of this study were to validate a new LC n-3 PUFA FFQ by comparison with 3 d weighed food records (FR) and to determine its reproducibility assessed 4 to 6 weeks apart. Healthy male and female subjects (n 53) were recruited from Wollongong and the Australian Capital Territory, Australia. The FFQ and FR were analysed for LC n-3 PUFA intakes using a nutrient analysis software package and these intakes were compared using Wilcoxon signed rank tests and Spearman correlation coefficients. Bland–Altman analysis …

Plate Waste In Hospitals And Strategies For Change, Peter G. Williams, Karen Walton

Peter Williams

Plate waste in hospitals refers to the served food that remains uneaten by patients. High levels of plate waste contribute to malnutrition-related complications in hospital, and there are also financial and environmental costs. Plate waste is typically measured by weighing food or by visual estimation of the amount of food remaining on the plate, with results presented as the percentage by weight of the served food, or by calculating the protein, energy or monetary value of the waste. Results from 32 studies in hospitals show a median plate waste of 30% by weight (range: 6-65%), much higher than in other …

Health Benefits Of Herbs And Spices: The Past, The Present, The Future, Linda C. Tapsell, Ian Hemphill, Lynne Cobiac, David R. Sullivan, Michael Fenech, Craig S. Patch, Steven Roodenrys, Jennifer B. Keogh, Peter M. Clifton, Peter G. Williams, Virginia A. Fazio, Karen E. Inge

Peter Williams

The purpose of this supplement is to provide medical and health professionals with a review of the health benefits of herbs and spices. The University of Wollongong, partner organisation of the National Centre of Excellence in Functional Foods, managed the development of the supplement through a committee comprising Professor Linda Tapsell, Dr Craig Patch and Ms Virginia Fazio. Key academics and clinicians with expertise in health and nutrition were invited to review the health aspects of predominantly culinary herbs and spices, using scientific search strategies and National Health and Medical Research Council guidelines for assessing levels of evidence. The resulting …

Food Toxicity And Safety, Peter Williams

Peter Williams

Key Points

• Despite the many potential health risks associated with foods, in practice the degree of risk associated with the modern food supply is extremely low.

• By far the most important hazards of significance are those from biological agents: pathogenic bacteria, viruses, fungi and a few toxic seafoods.

• Trends to larger-scale production, longer distribution chains in the food supply, increased eating away from the home and the emergence of new pathogens means foodborne illness continues to be a significant public health issue.

• The assessment of the safety of food additives is led internationally by JECFA, but …

Simulation In Dietetic Education In Australia, Peter Williams, Eleanor Beck

Peter Williams

In 2011 the Dietitians Association of Australia conducted a survey of simulated learning experiences in all universities offering dietetic course in Australia. A total of 35 SLEs currently used were identified: 14 paper-based, 15 physical-based and 6 computer or video based.