| 1. |
- Taylor, Rachael M., et al.
(författare)
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Diet quality and cardiovascular outcomes : A systematic review and meta-analysis of cohort studies
- 2024
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Ingår i: Nutrition & Dietetics. - : Wiley-Blackwell Publishing Inc.. - 1446-6368 .- 1747-0080.
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Tidskriftsartikel (refereegranskat)abstract
- AimsTo evaluate relationships between diet quality and cardiovascular outcomes.MethodsSix databases were searched for studies published between January 2007 and October 2021. Eligible studies included cohort studies that assessed the relationship between a priori diet quality and cardiovascular disease mortality and morbidity in adults. The Academy of Nutrition and Dietetics Checklist was used to assess the risk of bias. Study characteristics and outcomes were extracted from eligible studies using standardised processes. Data were summarised using risk ratios for cardiovascular disease incidence and mortality with difference compared for highest versus lowest diet quality synthesised in meta-analyses using a random effects model.ResultsOf the 4780 studies identified, 159 studies (n = 6 272 676 adults) were included. Meta-analyses identified a significantly lower cardiovascular disease incidence (n = 42 studies, relative risk 0.83, 95% CI 0.82–0.84, p < 0.001) and mortality risk (n = 49 studies, relative risk 0.83, 95% CI 0.82–0.84, p < 0.001) among those with highest versus lowest diet quality. In sensitivity analyses of a high number of pooled studies (≥13 studies) the Mediterranean style diet patterns and adherence to the heart healthy diet guidelines were significantly associated with a risk reduction of 15% and 14% for cardiovascular disease incidence and 17% and 20% for cardiovascular disease mortality respectively (p < 0.05).ConclusionsHigher diet quality is associated with lower incidence and risk of mortality for cardiovascular disease however, significant study heterogeneity was identified for these relationships.
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| 2. |
- Rapo, Sofia, 1990-, et al.
(författare)
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Exploring patient satisfaction with hospital foodservice : a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire
- 2021
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Ingår i: Nutrition & Dietetics. - : Blackwell Publishing. - 1446-6368 .- 1747-0080. ; 78:5, s. 487-495
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Tidskriftsartikel (refereegranskat)abstract
- Aim: The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research.Methods: The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05.Results: Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals.Conclusions: Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.
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| 3. |
- Forslund, Marina, et al.
(författare)
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Experiences of a nutrition intervention : A qualitative study within a randomised controlled trial in men undergoing radiotherapy for prostate cancer
- 2020
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Ingår i: Nutrition & Dietetics. - : Wiley. - 1446-6368 .- 1747-0080. ; 77:2, s. 223-230
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Tidskriftsartikel (refereegranskat)abstract
- AIM: Men with prostate cancer undergoing radiotherapy may experience acute and late bowel symptoms. Nutrition interventions have shown some benefits, however, adherence tends to decline over time. Qualitative studies, carried out after an intervention, are important to help explain trial results. The aim of the present study was to explore patient experience of participating in a nutrition intervention in a randomised controlled trial, with a focus on facilitators and barriers to adherence.METHODS: Semistructured interviews were conducted with 15 men with prostate cancer recruited from a randomised controlled trial on a nutrition intervention during radiotherapy. Interviews were analysed with content analysis with an inductive approach.RESULTS: The informants were motivated to make dietary changes to avoid bowel symptoms. Social support, a feeling of contributing to the greater good, prior knowledge, dietary information and a small need for behaviour change facilitated adherence. Feeling limited, wanting to decide for themselves, the timing of the intervention, unmet expectations of dietary advice and loss of motivation, were described as barriers for adherence.CONCLUSIONS: Future nutrition intervention trials may benefit from involving significant others to a greater degree, as well as offering pre-set recipes and strategies to manage social events, and more sessions with the dietitian for patients in need of more support. Tailored interventions based on the individual's preferences, context and prior knowledge about food may further facilitate adherence.
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| 4. |
- Lövestam, Elin, et al.
(författare)
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Evaluation of Nutrition Care Process documentation in electronic patient records : Need of improvement
- 2015
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Ingår i: Nutrition & Dietetics. - : Wiley. - 1446-6368 .- 1747-0080. ; 72:1, s. 74-80
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Tidskriftsartikel (refereegranskat)abstract
- AimHigh-quality documentation in patient records is essential for patient safety and plays a prominent role in the delivery and evaluation of dietetic/nutrition care. We aimed to evaluate dietitians' documentation in patient records according to the four steps in the Nutrition Care Process: assessment, diagnosis, intervention and monitoring/evaluation.MethodsA retrospective audit of 147 systematically collected outpatient dietetic notes from primary care centres and hospitals in central Sweden was performed using a validated audit instrument. The instrument was used to assess the documentation of 14 items: 10 items focusing on the Nutrition Care Process steps and four items on language clarity and structure, with a maximum total score of 26 for each dietetic note. The notes were divided into three different quality levels, A (high score), B (medium score) or C (low score). Comparisons were made between notes from primary care and hospitals.ResultsThe audit showed that the majority of the notes were placed at level B, scoring 13.5–19.5. Only 3% of the notes scored higher than 19.5. The most frequently documented items were intervention (90%), evaluation (70%) and nutrition problem (56%), whereas the least documented items were nutrition prescription (15%), goal of intervention (9%) and connection of problem-etiology-symptom (5%). Flaws in lingual clarity were common (72%). Primary care notes received higher scores than those from hospitals.ConclusionsThe audit shows that Swedish dietetic documentation needs to be improved, for example, by further training and education in the Nutrition Care Process and its standardised terminology.
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| 5. |
- Skinnars Josefsson, Malin, 1966-, et al.
(författare)
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Reforming Foodservice in Elderly Care : National Actions and Local Outcomes
- 2018
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Ingår i: Nutrition & Dietetics. - : John Wiley & Sons. - 1446-6368 .- 1747-0080. ; 75:1, s. 79-86
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Tidskriftsartikel (refereegranskat)abstract
- Aim: The aim was to explore the outcome, on a local level, of steering, organisation and practices of elderly care foodservice by Swedish municipalities, and changes relative to national actions. Methods: A survey using a web-based questionnaire about elderly care foodservice targeting all Swedish municipalities (n=290) was conducted in 2006 and 2013/14. The questionnaire included the topics: organisation of foodservice, its practice in elderly care, and steering devices such as guidelines and policies. Based on the share of a rural population, municipalities were divided into groups: rural (≥50%), urban (<50%) and city (≤20%).Results: The response rate from municipalities was 80% in 2006 and 56% in 2013/14; 45% participated in both surveys. The results showed increased use of local food policies (P=0.03) and meal choice (P<0.001), while access to clinical/community dietitians declined (P=0.01) between the surveys. In home-help services, daily delivered cook-serve meals declined (P<0.001) and chilled meals delivered three times a week increased (P=0.002) between the surveys. City municipalities used private foodservice organisations the most, (P<0.001) and reported reduced use of cook-serve systems in favour of chilled. In rural municipalities, the use of public providers (98%) and a cook-serve system (94%) were firmly established. Urban municipalities were placed between the other groups.Conclusions: National actions such as soft governance and benchmarking appear largely to determine local level outcomes. However, conditions for adapting these measures vary between municipality groups. While efficiency enhancing trends were prominent, questions remain whether national actions should be expanded beyond performance to also examine their consequences.
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| 6. |
- Johansson, Gunnar, 1956-
(författare)
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Comparison of nutrient intake between different dietary assessment methods in elderly male volunteers
- 2008
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Ingår i: Nutrition and Dietetics. - Richmond, Australia : Wiley-Blackwell. - 1446-6368 .- 1747-0080. ; 65:4, s. 266-271
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Tidskriftsartikel (refereegranskat)abstract
- Aim:The objective of the study was to compare nutritional intake results obtained from the 4 x 4-day weighed records with those obtained from a food frequency questionnaire, repeated 24-hour recalls, a seven-day food record and a seven-day checklist in elederly men.Methods:Seventy-five healthy men aged 55-88 years and living at home in Cambridge, UK, took part in the study. Energy and nutrients had means and standard deviations calculated. Misreporting was based on an evaluation of food intake level, calculated as reported energy divided by predicted basal metabolic rate. This was in relation to a plausible physical activity level, calculated as the ratio of energy expenditure divided by predicted basal metabolic rate. Statistical significance was assessed via one-way ANOVA.Results:The nutrient density was higher for protein and potassium for the group with low food intake level values in all dietary assessment methods. For some methods, this was also true for calciumm, carotene, iron and vitamin C. All methods yielded similar results.Conclusions:The present study indicates that selective underreporting exists. Surprisingly, The simplest method, the simplified 24-hour recall, performed as well as more complicated methods.
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| 7. |
- Szymlek-Gay, Ewa A, et al.
(författare)
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Quantities of foods consumed by 12-to 24 month-old New Zealand children
- 2010
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Ingår i: Nutrition & Dietetics. - : Wiley. - 1747-0080 .- 1446-6368. ; 67:4, s. 244-250
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Tidskriftsartikel (refereegranskat)abstract
- Aim: The present study aimed to estimate small, median and large daily quantities of frequently consumed foods and identify which food groups are important sources of key micronutrients for 12- to 24-month-old New Zealand children. Methods: A community-based cross-sectional survey was conducted in three cities in the South Island of New Zealand. Healthy toddlers (n = 188) were randomly selected using multistage sampling. Three non-consecutive 1-day weighed food records were collected from each child and the frequencies and daily quantities of foods and beverages, and important sources of iron and zinc, were determined. Results: Fifty percent or more of the children consumed the following foods at least once over 3 days (median gram intake among toddlers who consumed the food): milk (366 g), white bread (29 g), banana (70 g), potato (34 g), cheese (12 g), apple (39 g), ‘Weetbix’ whole-wheat breakfast cereal (16 g), yeast extract spread (‘Marmite’, ‘Vegemite’) (2 g), carrot (17 g) and margarine (4 g). Dairy, cereals and the meat/fish/poultry/eggs/nuts food group were the most important sources of iron and zinc in the toddlers' diets, providing 69.1% of iron and 86.3% of zinc. Conclusion: This research provides dietitians, other health professionals, researchers and policy-makers with detailed information on daily quantities of foods and beverages frequently consumed by toddlers that can be used for dietetic counselling, dietary assessment, and to develop food-based dietary guidelines specifically for toddlers.
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