This issue of Topics in Clinical Nutrition highlights some of the new trends in food and nutrition that impact dietetic professionals. Measuring success in practice, telephone counseling skills, beverage consumption patterns, outcomes of dietetic education, and various practice projects are featured. The journal's Web site, http://www.TopicsInClinicalNutrition.com, includes additional information with a sample of the questionnaire titled "Eco-Friendly Survey" from the article of Edelstein et al. The article of Enrione et al, in addition to the abstract and the tables published in the journal, has tables giving the examples of etiologies of nutrition diagnoses with a diagnostic and signs/symptoms of nutrition diagnoses with a diagnostic content validity score of less than 0.80 and more than 0.50 on the Web site. For professionals in oncology practice, these details may be helpful in assessing and comparing your own performance in providing care to patients.
Caloric and noncaloric beverage consumption has been examined by many investigators; however, the article by Kuczmarski et al looks at beverage consumption among low- to middle-income urban adults. These data are from the Healthy Aging in Neighborhoods of Diversity Across the Life Span (HANDLS). They found that beverage consumption was not affected by weight status of African American and white adults in Baltimore.
Koutz et al address a conundrum in dietetic education: What are the perceived benefits of obtaining a master's degree before, during, or after acquiring an RD credential? More than 300 participants responded to an online survey. The findings represent many similarities among 3 comparative groups. A major difference for those obtaining a master's degree after the RD credential was the greater likelihood to want to pursue further academic study than the other 2 groups.
Nutrition diagnosis is essential to the Nutrition Care Process. To validate the content of 22 oncologic diagnoses, a questionnaire was mailed to a random sample of 300 registered dietitians (Oncology Nutrition Dietetic Practice Group members). Each diagnosis had a Nutrition Diagnoses Validation Instrument that listed the diagnostic label and its components (diagnosis, definition, etiology, and sign/symptom). Diagnostic content validity (DCV) scores and a total DCV score were calculated. A DCV score of more than 0.80 signified major; less than 0.80 and more than 0.50, minor; and less than 0.50, unrepresentative of the diagnosis. The total DCV scores for the components ranged from 0.71 to 1.0, indicating they represented the diagnosis. The diagnoses signify what occurs in practice; however, some refinement may be necessary. Validating and modifying the components will aid in accurate and comprehensive diagnoses.
Restructuring the hospital food environment could provide an opportunity for a focus on healthy food according to Reed and Chenault. They present strategies for improving the food experience in hospitals and suggest that dietitians should provide the leadership for promoting healthier lifestyles and helping to solve obesity problems in local hospital communities.
Snetselaar et al share their model for a series of webinars to enhance nutrition counseling skills, using telephones in this companion piece to "Nutrition and Telephone Counseling: Future Implications for Dietitians and Teledietetics" (Top in Clin Nutr. 25(2):88-108, April/June 2010). The webinars were designed for helping teledietetics and adding the Nutrition Care Process to clinical practice.
Heuberger finds that practitioner empathy improved patient outcomes for patients with gestational diabetes. Empathy increased when practitioners had personal experiences with the recommendations that they make via immersion. She also suggested more study to examine the benefits of empathic counseling for patients with gestational diabetes by practitioners and dietetic interns.
Slotkin and Herbold provide a survey of 692 postpartum mothers on breast-feeding, physical activity, stress level, depression, and work status. Working outside the home, childcare help, breast-feeding, and greater physical activity were associated with weight loss success. Weight control interventions should emphasize child care help, support for postpartum depression, and encourage breast-feeding and physical activity.
White et al use a cross-sectional study to examine the beliefs, barriers, social support, and self-efficacy among a sample of Hispanic women in South Carolina. Participants knew that vegetables are healthful foods and believed that reduced weight was a benefit of consuming healthful foods. They cited taste as the main reason why their families did not eat these foods, and only half of the participants were confident in their ability to cook healthful foods. Culturally compatible strategies need to be considered when developing nutrition interventions, including increasing individual self-efficacy to cook healthful foods.
Edelstein et al determine the use of eco-friendly (ecology-friendly) products by nutrition professionals after surveying 127 dietitians and other nutrition professionals. Although the majority of the respondents agreed that it was the participant's professional ethical responsibility to use eco-friendly consumer products, eco-friendly products were not always used at home or the office.
Condrasky and her colleagues review the implementation of "What's Cooking?" a culinary nutrition education program, in 2 South Carolina supermarkets. Although based on a small sample, total sales and produce sales increased during and following the 7-week program by 2 chefs and dietetic interns. A voluntary, corresponding online survey of customers indicated an opportunity for nutrition education about fruits and vegetables.
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Special appreciation is extended to our authors and reviewers who are becoming accustomed to the online submission system to the journal. Please let me know if you want to be an author or a reviewer for future issues.
Judith A. Gilbride, PhD, RD, FADA
Editor