Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Medicine and Health Sciences
An Evaluation Of A Community Dietetics Intervention On The Management Of Malnutrition For Healthcare Professionals, Sharon Kennelly, N. P. Kennedy, G. Flanaghan-Rughoobur, C. Glennon-Slattery, Sheila Sugrue
An Evaluation Of A Community Dietetics Intervention On The Management Of Malnutrition For Healthcare Professionals, Sharon Kennelly, N. P. Kennedy, G. Flanaghan-Rughoobur, C. Glennon-Slattery, Sheila Sugrue
Articles
Background: Healthcare professionals working in the community setting have limited knowledge of the evidence-based management of malnutrition. The present study aimed to evaluate a community dietetics intervention, which included an education programme for healthcare professionals in conjunction with the introduction of a community dietetics service for patients ‘at risk’ of malnutrition. Changes in nutritional knowledge and the reported management of malnourished patients were investigated and the acceptability of the intervention was explored. Methods: An education programme, incorporating ‘Malnutrition Universal Screening Tool (MUST)’ training, was implemented in eight of 10 eligible primary care practices (14 general practitioners and nine practice nurses …
Sources Of Saturated Fat And Sucrose In The Diets Of Swedish Children And Adolescents In The European Youth Heart Study: Strategies For Improving Intakes, Emma Patterson, Julia Wärnberg, John Kearney, Michael Sjostrom
Sources Of Saturated Fat And Sucrose In The Diets Of Swedish Children And Adolescents In The European Youth Heart Study: Strategies For Improving Intakes, Emma Patterson, Julia Wärnberg, John Kearney, Michael Sjostrom
Articles
To compare macronutrient intakes of Swedish children and adolescents to population goals; to identify the major sources of energy, fat, saturated fat and sucrose; and to simulate the effect adherence to current food-based dietary guidelines (FBDG) would have on saturated fat and sucrose intakes. Cross-sectional study. From 24 h recall data, food groups contributing most to energy, fat, saturated fat and sucrose were identified. Based on the prevailing consumption of foods mentioned in the FBDG, we simulated five scenarios: changes in milk and yoghurt; cheese; energy-dense, nutrient-dilute foods; soft drinks; and burger and sausage consumption. Stockholm and Örebro (Sweden) in …