Data Analysis Outside of Clinical Practice: An Innovative Application of the Nutrition Care Process and Model

2021 ◽  
Author(s):  
Jessica D. Kemp ◽  
Carrie M. Hamady ◽  
Mary-Jon Ludy
Keyword(s):  
Clinical Practice ◽  
Data Analysis ◽  
Care Process ◽  
Nutrition Care ◽  
Nutrition Care Process

scholarly journals Implementing a Clinical Practice Change: Adopting the Nutrition Care Process

2018 ◽  
Author(s):  
Andrea Carpenter ◽  
Jordan Mann ◽  
Dianna Yanchis ◽  
Alison Campbell ◽  
Laura Vresk
Keyword(s):  
Clinical Practice ◽  
Practice Change ◽  
Care Process ◽  
Nutrition Care ◽  
Nutrition Care Process ◽  
Clinical Practice Change

Psychosocial Factors and Intention to Use the Nutrition Care Process Among Dietitians and Dietetic Interns

2014 ◽  
Vol 75 (1) ◽  
pp. e335-e341 ◽  
Author(s):  
Sophie Desroches ◽  
Annie Lapointe ◽  
Isabelle Galibois ◽  
Sarah-Maude Deschênes ◽  
Marie-Pierre Gagnon
Keyword(s):  
Clinical Practice ◽  
Psychosocial Factors ◽  
Subjective Norm ◽  
Behavioural Control ◽  
Care Process ◽  
Intention To Use ◽  
Perceived Behavioural Control ◽  
Nutrition Care ◽  
Dietetic Interns ◽  
Nutrition Care Process

Purpose The theory of planned behaviour was used to explore the factors (i.e., attitude, subjective norm, and perceived behavioural control) affecting the intention of dietetic internship educators, new dietetic graduates, and dietetic interns to use the nutrition care process (NCP) in their clinical practice. Methods Participants (n=55) were recruited from the Bachelor of Science in Nutrition program at Université Laval. They completed an online quantitative questionnaire assessing their intention to use the NCP in their clinical practice, as well as associated psychosocial factors. Open-ended questions were also used to gain a further understanding of the salient beliefs underlying participants’ intention to use the NCP. Results Intention to use the NCP in practice and associated psychosocial factors were similar and favourable within the three participant groups. Subjective norm and perceived behavioural control were the psychosocial factors that significantly predicted an intention to use the NCP. The most cited perceived barrier to use of the NCP was a lack of knowledge, while the most cited facilitator was training opportunities. Conclusions Our results indicate that successful implementation of the NCP will likely require the development of theoretical and practical training activities for both pre-licensure students and experienced dietitians.

Naming Nutrition Injustice: How Might Dietitians Articulate a Socially Just Dietetic Practice?

2019 ◽  
Vol 4 (2) ◽  
pp. 6-17
Author(s):  
Jennifer Brady
Keyword(s):  
Conceptual Framework ◽  
Food Justice ◽  
Care Process ◽  
Nutrition And Health ◽  
Nutrition Care ◽  
The Everyday ◽  
Willingness To Change ◽  
Paper Work ◽  
Nutrition Care Process ◽  
Primary Care Institutions

This paper invites readers to consider how the ideals, concepts, and language of nutrition justice may be incorporated into the everyday practice of clinical dietitians whose work is often carried out within large, conservative, primary care institutions. How might clinical dietitians address the nutritional injustices that bring people to their practice, when practitioners are constrained by the limits of current diagnostic language, as well as the exigencies of their workplaces. In the first part of this paper, I draw on Cadieux and Slocum’s work on food justice to develop a conceptual framework for nutrition justice. I assert that a justice-oriented understanding of nutrition redresses inequities built in to the biomedicalization of nutrition and health, and seeks to trouble by whom and how these are defined. In the second part of this paper, I draw on the conceptual framework of nutrition justice to develop a politicized language framework that articulates nutrition problems as the outcome of nutritional injustices rather than individuals’ deficits of knowledge, willingness to change, or available resources. This language framework serves as a counterpoint to the current and widely accepted clinical language tool, the Nutrition Care Process Terminology, that exemplifies biomedicalized understandings of nutrition and health. Together, I propose that the conceptual and language frameworks I develop in this paper work together to foster what Croom and Kortegast (2018) call “critical professional praxis” within dietetics.

Increased familiarity, knowledge and confidence with Nutrition Care Process Terminology following implementation across a statewide health-care system

2015 ◽  
Vol 72 (3) ◽  
pp. 222-231 ◽  
Author(s):  
Angela Vivanti ◽  
Maree Ferguson ◽  
Jane Porter ◽  
Therese O'Sullivan ◽  
Julie Hulcombe
Keyword(s):  
Health Care ◽  
Health Care System ◽  
Care Process ◽  
Nutrition Care ◽  
Nutrition Care Process ◽  
Care System

Selection of Terms from the Nutrition Care Process Terminology of Brazilian Renal Dietitians

2021 ◽  
Vol 121 (9) ◽  
pp. A61
Author(s):  
S. Saeki ◽  
E. Rabito ◽  
M. Madalozzo Schieferdecker ◽  
M. Nascimento ◽  
A. Vavruk ◽  
...  
Keyword(s):  
Care Process ◽  
Nutrition Care ◽  
Nutrition Care Process ◽  
Selection Of

scholarly journals Nutrition Care Processes Can Improve the Nutritional Status and Quality of Life of Persons Who Use Drugs (PWUDs)

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Imelda Angeles-Agdeppa ◽  
Frances Pola Santos Arias ◽  
James Andrei Justin Pascual Sy ◽  
Ren Annaliz Pabustan Garingo
Keyword(s):  
Quality Of Life ◽  
Psychological Distress ◽  
Nutritional Status ◽  
Stress Level ◽  
The Philippines ◽  
Care Process ◽  
Nutrition Care ◽  
Nutrition Care Process ◽  
Persons Who Use Drugs

: Addiction affects the economy of countries worldwide. Nutrition plays an important role in helping persons who use drugs (PWUDs) to regain their physical and mental health, thereby increasing the probability of recovery. This study aimed to evaluate the effects of implementing the nutrition care process on PWUDs management 120 days after its implementation. Following a quasi-experimental design with pre and post-test evaluations, 268 PWUDs admitted to 8 drug treatment, and rehabilitation centers in the Philippines were recruited. Developed nutrition management guidelines containing the nutrition care process and cycle menu of calculated diet for PWUDs were provided for implementation in the rehabilitation regimen. Body mass index was used to assess nutritional status, dietary diversity score (DDS) to measure diet quality, WHO quality of life-BREF to assess the quality of life (QoL), Kessler-10 Psychological Distress Scale to determine psychological distress, and Beck’s depression inventory to assess stress level. The results indicated a 92% reduction in underweight during the study period. Participants with high DDS significantly increased from 38.43 to 91.04%. All domains of the QoL were improved, the level of severe depression was significantly decreased (6.72 to 4.48%), and decrease in the proportion of participants experiencing moderate (18.3 to 12.7%) and severe psychological distress (4.48 to 3.73%) was observed. There was no significant association between DDS and the three psychological parameters. The implementation of the nutrition care process and the recovery diets is feasible and could improve the nutritional status, QoL, and stress level of PWUDs.

scholarly journals PERBEDAAN TINGKAT ASUPAN ENERGI SERTA GLUKOSA DARAH SEBELUM DAN SESUDAH PROSES ASUHAN GIZI TERSTANDAR PADA PASIEN DIABETES MELITUS TIPE 2 Difference of Energy Intake and Blood Glucose Level Before and After Providing Standardized Nutrition Care Process in Type 2 Diabetes Mellitus Patients

2020 ◽  
Vol 15 (2) ◽  
pp. 135
Author(s):  
Arizta Primadiyanti ◽  
Novilla Anindya Permata ◽  
Andina Devi Arvita ◽  
Rosidah Inayati ◽  
Dian Handayani
Keyword(s):  
Blood Glucose ◽  
Energy Intake ◽  
Data Distribution ◽  
Care Process ◽  
Glucose Levels ◽  
Nutrition Care ◽  
Blood Glucose Levels ◽  
Before And After ◽  
Nutrition Care Process

The provision of nutrition care process (NCP) in diabetes mellitus (DM) patients is very important in determining the patient's diet to control blood glucose and to prevent complications. This study aimed to determine the diff erences in levels of intake and blood glucose levels before and after the implementation of NCP for type 2 DM (T2DM) inpatients of RSUD Dr. Saiful Anwar Malang. The design of this study was cross sectional, using secondary data sources from 32 patient medical records consisting of data on age, gender, nutritional status, complications of disease, nutritional diagnosis, nutritional intervention, energy intake, and blood glucose level. The analysis test used was the T-test dependent test on the normal data distribution and the Wilxocon test on the abnormal data distribution. The results of this study indicate a diff erence in the level of after and before intake (p = 0.020) with an increase in the average intake of 65.75 ± 18.23% to 75.50 ± 17.69% of the total energy needs. The analysis of blood glucose before and after showed p = 0.023, which means that there were diff erences in blood glucose before and after the NCP implementation. Blood glucose results showed an average decrease of 205 ± 93.85 mg/dl to 155.9 ± 50.53 mg/dl. The results of this study showed that there were diff erences in levels of energy intake and blood glucose levels before and after the provision of NCP by dietitians/nutritionists.

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