Celiac Disease Knowledge and Practice of Dietitians in Rural New South Wales, Australia

This study aimed to evaluate dietetic practices for patients with celiac disease and knowledge of celiac disease amongst rural dietitians. This study comprised of two parts: 1) a retrospective file audit of patients with celiac disease attending a rural dietetic outpatient clinic in NSW, Australia from 2007 to 2014 and 2) a cross-sectional survey of 25 dietitians within a rural Local Health District in NSW. Celiac disease related knowledge and diet therapy practices were assessed. Data were reported using descriptive statistics. The patient file audit (n = 17) indicated that the majority of patients (59%) had no follow-up with a dietitian. Education topics provided by dietitians included gluten-free food options (53%) and label reading (41%). Dietitians (n = 18, 72% response rate) achieved a mean score of 73% (range 48% - 90%) for celiac disease related food knowledge and 69% (range 50% - 90%) for screening and diagnosis knowledge. Perceived barriers for compliance with a gluten-free diet included limited access to dietitians, as well as limited availability and cost of gluten-free products. Current practices of rural-based dietitians in NSW are variable for patients with celiac disease, suggesting that evidence-based guidelines and continuing education are needed for rural-based dietitians in the specialized area of celiac disease.

Food Perceptions among Adults and Registered Dietitians:Are They Similar?

Purpose: To determine how adults and registered dietitians (RDs) perceived foods according to a frequency continuum, and to assess the differences between them. Methods: A sample of 1002 adults and 566 RDs were recruited. Participants had to associate 51 foods with a frequency continuum (“daily”, “occasional” or “sometimes”). Food groups were created: 1) Canada’s Food Guide’s groups (CFG) (n = 22), 2) High in Fat or High in Sugar foods (HFHS) (n = 16), and 3) Meals (n = 13). Results: CFG were perceived as “daily” foods (adults = 56.8%, RDs = 94.5%), HFHS as “sometimes” foods (adults = 67.2%, RDs = 59.6%) and Meals as “occasional” foods (adults = 75.8%, RDs = 58.2%). Adults (all age groups) perceived that CFG and Meals should be eaten less frequently than RDs (18 to 64 years old). Younger adults perceived these two groups as to be eaten more frequently than older respondents. Adults perceived HFHS as to be consumed less frequently than RDs (no age effect). Conclusions: While adults tend to have more severe perceptions than RDs, results show that their food perceptions are in line with an overall awareness of Canadian nutrition guidelines, suggesting the presence of a relevant popular knowledge about the value of food.

Perspectives on the Attitudes of Healthcare Professionals toward Diabetes in Community Health Settings in United Arab Emirates

Background: Diabetes is a chronic disease that is associated with high cost and health care utilization. Attitudes of healthcare professionals (HCPs) toward diabetes have a significant impact on quality of diabetes care. Although the prevalence of diabetes in the Arabian Gulf region is alarming, little is known about attitudes of HCPs toward the disease. Methods: This study evaluates the attitudes of 337 HCPs toward diabetes in United Arab Emirates (UAE) including physicians, pharmacists, nurses and dietitians using the Diabetes Attitudes Scale (DAS-3). Data were analyzed descriptively and one way analysis of variance (ANOVA) was used for comparative analyses. Overall, HCPs groups demonstrated relatively adequate attitudes toward diabetes (mean = 3.80, SD = 0.45). Results: The highest score reported by HCPs groups was on the need for special training subscale (M = 4.49, SD = 0.38) and the lowest score was seen on patient autonomy subscale (M = 3.31, SD = 0.45). Physicians showed significantly higher positive attitudes on need for special training, seriousness of diabetes, value of tight glycemic control, and psychosocial aspects of diabetes than other HCPs groups (P values < 0.005);whereas nurses scored the highest on patient autonomy subscale. Pharmacists demonstrated the lowest negative attitudes among HCPs groups on all diabetes attitudes subscales. Conclusions: We recommend conducting more continuing education programs (CEPs) on diabetes care in the UAE, with greater emphasis on patient autonomy. An interdisciplinary approach that is patients’ centered is needed to provide efficient diabetes care.

Master’s Degree, a New Requirement to Become an RDN by 2024: A Comparison of Nutrition Graduate Programs Offered in the USA

Background: The registered dietetic four-year degree educational structure has been intact since 1926. Master level nutrition programs exist in the U.S., but are not standardized or accredited unlike four-year degrees. Academic requirements for nutrition graduate programs vary regionally across the nation. Objective: To 1) quantify and describe the availability of Master level nutrition programs regionally;and 2) examine the current M.A. and M.S. program requirements for a nutrition graduate degree in the U.S. Methods: Nutrition graduate programs (n = 201) were analyzed and compared by geographical region. Data were collected between August 2017 and May 2018. Inclusion criteria were defined as: nutrition graduate programs listed in the American Society of Nutrition (ASN) database that had a nutrition graduate program website. Descriptive statistical analysis measured evaluated variables. Results: A total of 201 nutrition graduate programs in the U.S. were identified. The title of the programs was categorized into 29 main themes. The most common nutrition graduate program title was a M.S. in Nutrition, 55 institutions (27.4%). A total of 181 institutions offered a M.S. with a required thesis, whereas 95 offered a M.S. with a non-thesis option, and only eight offered a M.A. Region 3-South offered the highest number of nutrition graduate programs (66), followed by region 2-Midwest with 49 programs, region 1-Northeast offered a total of 46 programs, and 37 programs were offered in region 4-West. Conclusion: In 2024, as part of the RD eligibility criteria, it will be required that students possess a master’s degree. To date, only one master’s program in the U.S. is accredited, which assures the student a measure of confidence of program rigor and accountability. Dietitians’ three major professional concerns: respect, recognition and rewards are predicated on rigorous educational programs that meet ACEND standards. It is unlikely that all U.S. master level programs will be accredited by 2024.