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California State Polytechnic University – Pomona
1.
Flores, Rachel S.
Factors dietetics students consider when applying to internship.
Degree: MS, Agriculture, 2015, California State Polytechnic University – Pomona
URL: http://hdl.handle.net/10211.3/145807 
► Background: There is no research describing what factors dietetics students consider when applying to dietetic internships (DI), but research from high school students suggests that…
(more)
▼ Background: There is no research describing what factors dietetics students consider when applying to
dietetic internships (DI), but research from high school students suggests that Hispanics may be less likely to apply to a DI that requires them to relocate. Educators in California believe that their DIs are more competitive than those in other regions of the country.
Objective: To identify the influence of ethnicity, geographic location, and finances on student decisions about applying to a DI.
Methods: Internet-based survey using a convenience sample of dietetics students (n=196) in the states of Washington, Oregon, California, Arizona, New Mexico, and Texas. Students within 12 months of applying to DI were eligible to participate. Students were recruited via their Didactic Program in Dietetics (DPD) director.
Results: Hispanic Ethnicity was not associated with decreased willingness to relocate for DI, but living with a spouse, child, or significant other was, as was increasing age. Students who attended school in southern California were also less willing to relocate for DI, despite believing that DIs in California were more competitive than those in other states.
Conclusions: DPD students who are married or have children are less likely to be willing to relocate for DI. Older students are also less likely to relocate for a DI. Older, married students who live in southern California may be less likely to be matched to a DI because of increased competition for openings. A larger study should be conducted to determine if Hispanics in southern California face similar pressures.
Advisors/Committee Members: Burns-Whitmore, Bonny (advisor), Edens, David (committee member).
Subjects/Keywords: Dietetic internship
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APA (6th Edition):
Flores, R. S. (2015). Factors dietetics students consider when applying to internship. (Masters Thesis). California State Polytechnic University – Pomona. Retrieved from http://hdl.handle.net/10211.3/145807
Chicago Manual of Style (16th Edition):
Flores, Rachel S. “Factors dietetics students consider when applying to internship.” 2015. Masters Thesis, California State Polytechnic University – Pomona. Accessed March 05, 2021.
http://hdl.handle.net/10211.3/145807.
MLA Handbook (7th Edition):
Flores, Rachel S. “Factors dietetics students consider when applying to internship.” 2015. Web. 05 Mar 2021.
Vancouver:
Flores RS. Factors dietetics students consider when applying to internship. [Internet] [Masters thesis]. California State Polytechnic University – Pomona; 2015. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10211.3/145807.
Council of Science Editors:
Flores RS. Factors dietetics students consider when applying to internship. [Masters Thesis]. California State Polytechnic University – Pomona; 2015. Available from: http://hdl.handle.net/10211.3/145807
Colorado State University
2.
Winer, Marcia H.
Knowledge of and attitudes towards eating disorders of undergraduate nutrition majors at three Colorado universities.
Degree: MS(M.S.), Food Science and Human Nutrition, 2014, Colorado State University
URL: http://hdl.handle.net/10217/88615
► Eating disorders are potentially deadly conditions. RDs who are knowledgeable about eating disorders can have a positive impact in eating disorder treatment. They can also…
(more)
▼ Eating disorders are potentially deadly conditions. RDs who are knowledgeable about eating disorders can have a positive impact in eating disorder treatment. They can also contribute by recognizing symptoms of eating disordered behavior in clients and bringing awareness of the issue to the public through education on the differences between healthy and disordered eating. The question addressed in this research is: Are the Didactic Programs in Dietetics at three Colorado universities adequately preparing students, intent on becoming RDs, for encounters with patients with eating disorders? In this study, participants were asked to complete a survey on their knowledge, beliefs, and attitudes towards eating disorders. Participation was completely optional and anonymous. Topics included etiology of eating disorders, knowledge of the physical effects of eating disorders, attitudes towards treating patients with eating disorders, and knowledge of treatment options and procedures for eating disorders. There was no difference between schools in students' knowledge and attitudes except for the belief in the likelihood of anorexia nervosa to be fatal and the number of practitioners to which students would refer a client with an eating disorder. Significant differences were found between students who suspected and/or had been diagnosed with an eating disorder compared to those who had not. Those who had been diagnosed with or suspected they had an eating disorder were more knowledgeable about anorexia and bulimia nervosa, felt eating disorders were harder to treat, and felt that individuals who develop eating disorders were less in control of the disease. While undergraduate Didactic Programs in Dietetics (DPD) students in Colorado appear somewhat knowledgeable about anorexia and bulimia nervosa, they know less about binge eating disorder. It is recommended that DPD programs make time for at least a brief overview of EDs in appropriate classes, such as medical nutrition therapy or lifecycle nutrition, to better prepare students for encountering patients with EDs during their careers. This instruction should not only cover the physical signs, symptoms, and treatment options for EDs but also the psychological aspects of the disorders.
Advisors/Committee Members: Auld, Garry (advisor), Wdowik, Melissa (advisor), Rickard, Kathryn (committee member).
Subjects/Keywords: eating disorders; attitudes; dietetic; knowledge; nutrition; undergraduates
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APA (6th Edition):
Winer, M. H. (2014). Knowledge of and attitudes towards eating disorders of undergraduate nutrition majors at three Colorado universities. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/88615
Chicago Manual of Style (16th Edition):
Winer, Marcia H. “Knowledge of and attitudes towards eating disorders of undergraduate nutrition majors at three Colorado universities.” 2014. Masters Thesis, Colorado State University. Accessed March 05, 2021.
http://hdl.handle.net/10217/88615.
MLA Handbook (7th Edition):
Winer, Marcia H. “Knowledge of and attitudes towards eating disorders of undergraduate nutrition majors at three Colorado universities.” 2014. Web. 05 Mar 2021.
Vancouver:
Winer MH. Knowledge of and attitudes towards eating disorders of undergraduate nutrition majors at three Colorado universities. [Internet] [Masters thesis]. Colorado State University; 2014. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10217/88615.
Council of Science Editors:
Winer MH. Knowledge of and attitudes towards eating disorders of undergraduate nutrition majors at three Colorado universities. [Masters Thesis]. Colorado State University; 2014. Available from: http://hdl.handle.net/10217/88615
University of Kansas
3.
Garver, Stephanie.
Determination of Reliability of the Nutrition Care Process Evaluation Instrument.
Degree: MS, Dietetics & Nutrition, 2015, University of Kansas
URL: http://hdl.handle.net/1808/19454
► Objective: At the time of this study, no known validated tool existed that was specifically developed to assess dietetic students’ clinical judgment during interprofessional simulations.…
(more)
▼ Objective: At the time of this study, no known validated tool existed that was specifically developed to assess
dietetic students’ clinical judgment during interprofessional simulations. To fill this gap, the author developed the Nutrition Care Process Evaluation Instrument to measure clinical judgment of dietetics students during interprofessional simulations at the University of Kansas Medical Center. Methods: Through a pilot study, the Nutrition Care Process Evaluation Instrument was tested to determine reliability when measuring simulation participants’ clinical judgment during three separate patient scenarios. Study subjects (n=16) were pooled from
Dietetic Intern students who participated in interprofessional simulations as a requirement of the Dietetics and Nutrition 826 Medical Nutrition Therapy course. During the simulations, one rater completed the validated assessment tool, the Lasater Clinical Judgment Rubric, while two other raters completed the newly developed Nutrition Care Process Evaluation Instrument. Results: Matched by student and scenario, inter-rater reliability was determined using Cohen’s Kappa between raters who completed the Nutrition Care Process Evaluation Instrument. Exploratory analysis was also completed using Spearman’s rank-order correlation coefficient to determine the strength of association between raters using both the validated and new tool. Discussion: Reliability of the Nutrition Care Process Evaluation Instrument was not fully established, possibly due to the small sample size, vast differences in raters, issues with scheduling, and the subjective nature of the assessment. Additionally, little association was seen between scores provided on both tools, likely due to the differing contents of each. Further research is needed to fully determine the reliability and validity of the Nutrition Care Process Evaluation Instrument.
Advisors/Committee Members: Gibbs, Heather (advisor), Barkley, Rachel (cmtemember), Meyer, Mary (cmtemember).
Subjects/Keywords: Educational evaluation; Health education; Nutrition; Clinical Judgment; Dietetic Interns; Dietetic Students; Evaluation Instrument; Instrument development; Simulation Evaluation
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APA (6th Edition):
Garver, S. (2015). Determination of Reliability of the Nutrition Care Process Evaluation Instrument. (Masters Thesis). University of Kansas. Retrieved from http://hdl.handle.net/1808/19454
Chicago Manual of Style (16th Edition):
Garver, Stephanie. “Determination of Reliability of the Nutrition Care Process Evaluation Instrument.” 2015. Masters Thesis, University of Kansas. Accessed March 05, 2021.
http://hdl.handle.net/1808/19454.
MLA Handbook (7th Edition):
Garver, Stephanie. “Determination of Reliability of the Nutrition Care Process Evaluation Instrument.” 2015. Web. 05 Mar 2021.
Vancouver:
Garver S. Determination of Reliability of the Nutrition Care Process Evaluation Instrument. [Internet] [Masters thesis]. University of Kansas; 2015. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/1808/19454.
Council of Science Editors:
Garver S. Determination of Reliability of the Nutrition Care Process Evaluation Instrument. [Masters Thesis]. University of Kansas; 2015. Available from: http://hdl.handle.net/1808/19454
4.
Srivastava, Kirti.
Development of low fat dietetic fermented dairy
drink; -.
Degree: Food and dairy technology, 2013, INFLIBNET
URL: http://shodhganga.inflibnet.ac.in/handle/10603/41184
Abstract available
Bibliography and appendix given
Advisors/Committee Members: Chandra, Ramesh.Subjects/Keywords: Dairy; Development; Dietetic; Drink; Low
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APA (6th Edition):
Srivastava, K. (2013). Development of low fat dietetic fermented dairy
drink; -. (Thesis). INFLIBNET. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/41184
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Srivastava, Kirti. “Development of low fat dietetic fermented dairy
drink; -.” 2013. Thesis, INFLIBNET. Accessed March 05, 2021.
http://shodhganga.inflibnet.ac.in/handle/10603/41184.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Srivastava, Kirti. “Development of low fat dietetic fermented dairy
drink; -.” 2013. Web. 05 Mar 2021.
Vancouver:
Srivastava K. Development of low fat dietetic fermented dairy
drink; -. [Internet] [Thesis]. INFLIBNET; 2013. [cited 2021 Mar 05].
Available from: http://shodhganga.inflibnet.ac.in/handle/10603/41184.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Srivastava K. Development of low fat dietetic fermented dairy
drink; -. [Thesis]. INFLIBNET; 2013. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/41184
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
University of Wollongong
5.
McMahon, Anne-Thérèse.
Wellness, wellbeing and food choice: a study of
consumer and dietitian perspectives.
Degree: Doctor of
Philosophy, 2013, University of Wollongong
URL: ;
https://ro.uow.edu.au/theses/4096
► Dietetic practice is continuing to develop and evolve within a context of changing health paradigms. These paradigms are currently shifting, moving from a ‘medical…
(more)
▼ Dietetic practice is
continuing to develop and evolve within a context of
changing health paradigms. These paradigms are currently
shifting, moving from a ‘medical illness’ paradigm to a
‘wellness and wellbeing’’ paradigm. In this newly
evolving paradigm ‘holistic’ outcomes are valued and
lifestyle behaviours such as healthy food choice are
recognised to play an important role in achieving optimal
health. These shifts are also reflected in changes in
other areas of society such as the access and ownership
of health care. This ownership is moving from being
predominantly managed by health professionals to more
proactive management by the individuals themselves. The
changes in health care ownership recognise the
individuals’ rights to information as well as their
pivotal role in the health decision-making process. In
keeping with this change, the Dietetic discipline
globally recognises the person or patient-centred model
as being fundamental to effective practice. (American
Dietetic Association (ADA) 2002a; World Health
Organisation(WHO) 2005) (American Dietetic Association
(ADA) 2002a; World Health Organisation(WHO) 2005)
(American Dietetic Association (ADA) 2002a; World Health
Organisation(WHO) 2005) However it is not clear how the
change in the health paradigm is being understood by the
Dietetic practitioner, or by those with whom they work,
with respect to food choice behaviour.
Examination of discourse and language is a
methodology that help reveal the possible meanings
attributed to changing phenomena and how those meanings
are being interpreted by individuals and groups within
society. In particular, the keywords ‘wellness and
wellbeing’ appear to have significant agency within this
newly evolving holistic health paradigm and are found
embedded in a number of discourses such as social and
professional practice about food. Thus these terms are
worthy of examination from within a dietetic context to
ascertain how they might be interpreted by individuals in
relation to food choice behaviour. In this thesis women
were considered the dominant gender in the procurement
and serving of food and so were targeted for study on the
‘how and why’ individuals might consider changing their
behaviours in areas relevant to Dietetic practice. Hence
the aims of this thesis were to: 1.
Describe the meaning of ‘wellness’ and ‘well-being’
attributed by stakeholders and women commonly involved in
nutrition interventions; 2. Identify the relevant
dimensions of those terms that might contribute to food
choice decisions; and 3. Evaluate those…
Subjects/Keywords: wellness; wellbeing; dietetic practice; qualitative health research; case studies
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APA (6th Edition):
McMahon, A. (2013). Wellness, wellbeing and food choice: a study of
consumer and dietitian perspectives. (Doctoral Dissertation). University of Wollongong. Retrieved from ; https://ro.uow.edu.au/theses/4096
Chicago Manual of Style (16th Edition):
McMahon, Anne-Thérèse. “Wellness, wellbeing and food choice: a study of
consumer and dietitian perspectives.” 2013. Doctoral Dissertation, University of Wollongong. Accessed March 05, 2021.
; https://ro.uow.edu.au/theses/4096.
MLA Handbook (7th Edition):
McMahon, Anne-Thérèse. “Wellness, wellbeing and food choice: a study of
consumer and dietitian perspectives.” 2013. Web. 05 Mar 2021.
Vancouver:
McMahon A. Wellness, wellbeing and food choice: a study of
consumer and dietitian perspectives. [Internet] [Doctoral dissertation]. University of Wollongong; 2013. [cited 2021 Mar 05].
Available from: ; https://ro.uow.edu.au/theses/4096.
Council of Science Editors:
McMahon A. Wellness, wellbeing and food choice: a study of
consumer and dietitian perspectives. [Doctoral Dissertation]. University of Wollongong; 2013. Available from: ; https://ro.uow.edu.au/theses/4096
Brigham Young University
6.
Vaterlaus, Emily K.
An Investigation of Current Practice in Management Rotations in Dietetic Internships.
Degree: MS, 2012, Brigham Young University
URL: https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=3938&context=etd
► Background: Leadership and management skills are critical to moving the dietetics profession forward; acquisition of those skills begins in the Dietetic Internship (DI). This…
(more)
▼ Background: Leadership and management skills are critical to moving the dietetics profession forward; acquisition of those skills begins in the Dietetic Internship (DI). This study examined DI program components related to higher mean scores on the Foodservice and Management domain of the Registration Examination for Dietitians and compared Program Director and Preceptor perceptions of management rotation structure.
Methods: All 242 DI Program Directors (excluding sponsoring institution) received a 47-item electronic questionnaire. Directors provided contact information for up to three DI management rotation primary preceptors. Preceptors received a 35-item electronic questionnaire regarding their perception of interns' management skill development. Analyses included Stepwise regression, Fisher's Exact test, Pearson's correlation, and Chi-squared.
Results: 125 Program Directors (51%) and 63 of 100 preceptors (63%) responded. Greater time spent working with front line staff rather than upper management levels was associated with lower Foodservice and Management domain scores on the RD Examination, but program emphasis/concentration and length of time in management rotations were not related. Directors and Preceptors have similar perceptions of most aspects of management rotations, but they perceive barriers to management experiences differently. More Preceptors than Directors felt sensitive issues like budget and personnel, students' attitude and knowledge base, and inadequate time frame interfered with "appropriate exposure to practical management" (p < 0.01).
Conclusion: Structuring management rotations to spend more time working at upper levels of management and addressing preceptors'perceptions of barriers to meaningful experiences should increase the effectiveness of management skill acquisition and attitudes toward management among interns.
Subjects/Keywords: dietetic internships; management; leadership; skill development; Food Science; Nutrition
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APA (6th Edition):
Vaterlaus, E. K. (2012). An Investigation of Current Practice in Management Rotations in Dietetic Internships. (Masters Thesis). Brigham Young University. Retrieved from https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=3938&context=etd
Chicago Manual of Style (16th Edition):
Vaterlaus, Emily K. “An Investigation of Current Practice in Management Rotations in Dietetic Internships.” 2012. Masters Thesis, Brigham Young University. Accessed March 05, 2021.
https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=3938&context=etd.
MLA Handbook (7th Edition):
Vaterlaus, Emily K. “An Investigation of Current Practice in Management Rotations in Dietetic Internships.” 2012. Web. 05 Mar 2021.
Vancouver:
Vaterlaus EK. An Investigation of Current Practice in Management Rotations in Dietetic Internships. [Internet] [Masters thesis]. Brigham Young University; 2012. [cited 2021 Mar 05].
Available from: https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=3938&context=etd.
Council of Science Editors:
Vaterlaus EK. An Investigation of Current Practice in Management Rotations in Dietetic Internships. [Masters Thesis]. Brigham Young University; 2012. Available from: https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=3938&context=etd
Eastern Michigan University
7.
Bacon, Kyla.
Relationship between nursing home size and their dietetic support effort.
Degree: MS, Health Sciences, 2011, Eastern Michigan University
URL: https://commons.emich.edu/theses/364
► Background: While nursing homes in Oklahoma are required to utilize a Registered Dietitian (RD) or Qualified Nutritionist, there are no specifications for minimum utilization.…
(more)
▼ Background: While nursing homes in Oklahoma are required to utilize a Registered Dietitian (RD) or Qualified Nutritionist, there are no specifications for minimum utilization. Objectives: Investigate how Oklahoma nursing homes determine RD utilization and whether a relationship exists between resident census and RD availability. Design: Questionnaires focused on RD work patterns were sent to 150 Oklahoma nursing homes.
Results: Nursing homes with a resident census of 50, 51-100, and 101 employed a RD for approximately 7. 9, 7.3, and 56.3 hours/month, respectively. The RD is the primary decision maker in determining hours worked, followed closely by corporate staff and governmental guidelines. A minority of nursing homes take into account patient medical status when considering RD utilization.
Conclusions: A direct relationship exists between resident census and RD utilization. The RD plays an influential role in determining monthly RD utilization. Patient medical status should play a larger role in determining RD availability.
Advisors/Committee Members: George Liepa Ph.D., John Carbone Ph.D., R.D., Mary Anne Gorman Ph.D., R.D., L.D., FADA.
Subjects/Keywords: dietetic; nursing home; nutritionists; Dietetics and Clinical Nutrition
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APA (6th Edition):
Bacon, K. (2011). Relationship between nursing home size and their dietetic support effort. (Masters Thesis). Eastern Michigan University. Retrieved from https://commons.emich.edu/theses/364
Chicago Manual of Style (16th Edition):
Bacon, Kyla. “Relationship between nursing home size and their dietetic support effort.” 2011. Masters Thesis, Eastern Michigan University. Accessed March 05, 2021.
https://commons.emich.edu/theses/364.
MLA Handbook (7th Edition):
Bacon, Kyla. “Relationship between nursing home size and their dietetic support effort.” 2011. Web. 05 Mar 2021.
Vancouver:
Bacon K. Relationship between nursing home size and their dietetic support effort. [Internet] [Masters thesis]. Eastern Michigan University; 2011. [cited 2021 Mar 05].
Available from: https://commons.emich.edu/theses/364.
Council of Science Editors:
Bacon K. Relationship between nursing home size and their dietetic support effort. [Masters Thesis]. Eastern Michigan University; 2011. Available from: https://commons.emich.edu/theses/364
Eastern Michigan University
8.
Moelter, Samantha.
What are the barriers affecting accessibility of dietetic internships?.
Degree: MS, Health Sciences, 2016, Eastern Michigan University
URL: https://commons.emich.edu/theses/844
► Objective: To explore the disparity between number of students completing degrees in dietetics, students matched to internships, and current and projected field needs. Methods:…
(more)
▼ Objective: To explore the disparity between number of students completing degrees in dietetics, students matched to internships, and current and projected field needs. Methods: An electronic survey covering a variety of factors potentially affecting internship accessibility was distributed to 251 internship program directors, 200 preceptors, and accreditation board, staff, and review members. Results: Of 193 total respondents, 60% agreed that accreditation competencies prepared
dietetic interns well and that internship costs may hinder diversity among interns. Seventy-two percent of program directors (n=115) reported difficulties in preceptor recruitment and 56% reported difficulties in preceptor training/orientation. Conclusion: The overarching goal of ACEND®,
dietetic internship programs, and alternative certification pathways should be finding solutions that will reduce the bottleneck of qualified dietetics students unable to begin an internship upon graduating and create structures growing the accrediting ability of the field, allowing program development and expansion to keep pace with the growing demand of credentialed employees.
Advisors/Committee Members: John Carbone, Alice Jo Rainville, Lydia Kret.
Subjects/Keywords: Dietetic Internship; Dietetics; Nutrition; Medicine and Health Sciences
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APA (6th Edition):
Moelter, S. (2016). What are the barriers affecting accessibility of dietetic internships?. (Masters Thesis). Eastern Michigan University. Retrieved from https://commons.emich.edu/theses/844
Chicago Manual of Style (16th Edition):
Moelter, Samantha. “What are the barriers affecting accessibility of dietetic internships?.” 2016. Masters Thesis, Eastern Michigan University. Accessed March 05, 2021.
https://commons.emich.edu/theses/844.
MLA Handbook (7th Edition):
Moelter, Samantha. “What are the barriers affecting accessibility of dietetic internships?.” 2016. Web. 05 Mar 2021.
Vancouver:
Moelter S. What are the barriers affecting accessibility of dietetic internships?. [Internet] [Masters thesis]. Eastern Michigan University; 2016. [cited 2021 Mar 05].
Available from: https://commons.emich.edu/theses/844.
Council of Science Editors:
Moelter S. What are the barriers affecting accessibility of dietetic internships?. [Masters Thesis]. Eastern Michigan University; 2016. Available from: https://commons.emich.edu/theses/844
East Tennessee State University
9.
Richard, Monique.
Building a Foundation for Interprofessional-Education (IPE) Between Dietetic Students and Dental Hygiene Students at East Tennessee State University (ETSU).
Degree: MS, Clinical Nutrition, 2013, East Tennessee State University
URL: https://dc.etsu.edu/etd/1107
► Nutrition education is an integral part of dental education as well as a variety of other healthcare professions1, but interprofessional education (IPE) between the…
(more)
▼ Nutrition education is an integral part of dental education as well as a variety of other healthcare professions1, but interprofessional education (IPE) between the fields of dietetics and dental hygiene is limited. The purpose of this pilot study was to define areas of opportunity to establish a foundation for the implementation of complimentary curriculum between the dietetics and dental hygiene programs at ETSU. A 76-question survey was developed and administered to dietetic interns (n=26), dental hygiene students (n=49), dietetic faculty (n=23), and dental hygiene faculty (n=19) at ETSU and Baylor College of Dentistry at Texas A&M Health Science Center. Data analysis reveals a knowledge proficiency deficit in dental hygiene students related to nutrition and oral health as well as significant findings in perceived roles of the ‘other’ profession. The potential for interdisciplinary education and training between dietetic and dental hygiene students at ETSU is promising, potentially leading to improved patient care.
Subjects/Keywords: interprofessional education; dietetic; dental hygiene; nutrition; oral health; Dentistry; Education; Nutrition
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APA (6th Edition):
Richard, M. (2013). Building a Foundation for Interprofessional-Education (IPE) Between Dietetic Students and Dental Hygiene Students at East Tennessee State University (ETSU). (Thesis). East Tennessee State University. Retrieved from https://dc.etsu.edu/etd/1107
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Richard, Monique. “Building a Foundation for Interprofessional-Education (IPE) Between Dietetic Students and Dental Hygiene Students at East Tennessee State University (ETSU).” 2013. Thesis, East Tennessee State University. Accessed March 05, 2021.
https://dc.etsu.edu/etd/1107.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Richard, Monique. “Building a Foundation for Interprofessional-Education (IPE) Between Dietetic Students and Dental Hygiene Students at East Tennessee State University (ETSU).” 2013. Web. 05 Mar 2021.
Vancouver:
Richard M. Building a Foundation for Interprofessional-Education (IPE) Between Dietetic Students and Dental Hygiene Students at East Tennessee State University (ETSU). [Internet] [Thesis]. East Tennessee State University; 2013. [cited 2021 Mar 05].
Available from: https://dc.etsu.edu/etd/1107.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Richard M. Building a Foundation for Interprofessional-Education (IPE) Between Dietetic Students and Dental Hygiene Students at East Tennessee State University (ETSU). [Thesis]. East Tennessee State University; 2013. Available from: https://dc.etsu.edu/etd/1107
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Kansas State University
10.
Kusuma, Mutiara Tirta Prabandari Lintang.
Strengthening
the competence of dietetics students on providing nutrition care
for HIV patients: application of attribution theory.
Degree: PhD, Department of Food, Nutrition,
Dietetics, and Health, 2017, Kansas State University
URL: http://hdl.handle.net/2097/36227
► HIV and nutrition status are interrelated. Nutrition problems associated with HIV or its treatment occur in nearly all people living with HIV (PLHIV) and can…
(more)
▼ HIV and nutrition status are interrelated. Nutrition
problems associated with HIV or its treatment occur in nearly all
people living with HIV (PLHIV) and can be indicative of the stage
and progression of infection. On the other hand, adequate nutrition
ensures good nutrition status, immune function, improved treatment
outcome, and quality of life. The growing problems of HIV and AIDS
in Indonesia require health professionals, including dietitians, to
mobilize for HIV care and control. However, studies have
demonstrated health care workers to have prejudicial attitudes
towards PLHIV, which may further jeopardize the quality of care.
The objective of this study was to implement the attribution theory
to improve HIV-related knowledge and attitudes among dietetics
students. It is hypothesized that given the opportunity to revisit
the antecedent of their stigma,
dietetic students might be able to
improve their attitudes and emotional reactions to HIV. Results
from the cross-sectional study confirmed the attribution theory,
showing that the stigmatizing attitudes were influenced by both
personal values and environmental factors. The study also found
that greater knowledge about HIV was associated with a better
attitude toward PLHIV. This and the fact that universities differed
in how they educated
dietetic students about HIV, raise questions
on the current
dietetic curriculum in Indonesia and the teaching
conduct in each
dietetic school. These notions were studied in the
second study, using a qualitative approach to inquire lecturers and
school administrators. Four major themes emerged from the analysis
confirming that HIV discourse in
dietetic schools in Indonesia is
very limited since it is not mandatory in the curriculum, lecturers
are reluctant to talk about HIV, and there is apparent restriction
to work with the key population. The way the lecturers attribute
HIV with blames of personal responsibility and fear of contagion,
heavily influence their teaching conduct. The intervention model
with transformative learning supported the hypothesis that given
the opportunity to reflect and re-question their judgment, students
were able to improve their knowledge and reduce their stigmatizing
attitudes. Overall, these studies give a warning to policy makers
in health and education sectors as well as the school
administrators that dietetics students have negative attitudes
towards PLHIV and this stigma is associated with lack of knowledge
about HIV, hence the need to improve response from both sectors.
This study also serves as a strong call to provide more
opportunities to students to learn about HIV and to reach out to
the patients and key population to instill better understanding and
acceptance to HIV.
Advisors/Committee Members: Tandalayo Kidd.
Subjects/Keywords: HIV;
AIDS; Dietetic
students; Nutrition
care; Attribution
theory;
Transformative learning theory
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APA (6th Edition):
Kusuma, M. T. P. L. (2017). Strengthening
the competence of dietetics students on providing nutrition care
for HIV patients: application of attribution theory. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/36227
Chicago Manual of Style (16th Edition):
Kusuma, Mutiara Tirta Prabandari Lintang. “Strengthening
the competence of dietetics students on providing nutrition care
for HIV patients: application of attribution theory.” 2017. Doctoral Dissertation, Kansas State University. Accessed March 05, 2021.
http://hdl.handle.net/2097/36227.
MLA Handbook (7th Edition):
Kusuma, Mutiara Tirta Prabandari Lintang. “Strengthening
the competence of dietetics students on providing nutrition care
for HIV patients: application of attribution theory.” 2017. Web. 05 Mar 2021.
Vancouver:
Kusuma MTPL. Strengthening
the competence of dietetics students on providing nutrition care
for HIV patients: application of attribution theory. [Internet] [Doctoral dissertation]. Kansas State University; 2017. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/2097/36227.
Council of Science Editors:
Kusuma MTPL. Strengthening
the competence of dietetics students on providing nutrition care
for HIV patients: application of attribution theory. [Doctoral Dissertation]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/36227
University of Guelph
11.
Ching, Cheryl.
Dietetic Interns' Perceptions About Physical Activity and Sedentary Behaviour Counselling.
Degree: MS, Department of Family Relations and Applied Nutrition, 2020, University of Guelph
URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17696
► This qualitative study examined dietetic interns’ intention, attitude, subjective norm, and perceived behavioural control related to physical activity counselling and their previous training in and…
(more)
▼ This qualitative study examined
dietetic interns’ intention, attitude, subjective norm, and perceived behavioural control related to physical activity counselling and their previous training in and perceptions of sedentary behaviour counselling. Nine female
dietetic interns in Ontario were interviewed face-to-face or through Skype in 2018. The interview entailed questions and a vignette of an active, sedentary person. Interviews were audio recorded and transcribed and thematic analysis was used. All participants intended to provide physical activity counselling in the future. Advantages (e.g., comprehensive health promotion and building rapport) and disadvantages (e.g., scope of practice and less focus on nutrition) to providing physical activity counselling were identified. All participants believed that health care professionals would approve of registered dietitians providing physical activity counselling. Common enablers and barriers to providing physical activity counselling were identified, such as minimal education and training in physical activity counselling and/or sedentary behaviour counselling in their undergraduate programs.
Advisors/Committee Members: Dwyer, John (advisor).
Subjects/Keywords: physical activity; counselling; sedentary behaviour; dietetic intern; registered dietitian; healthcare professional
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APA (6th Edition):
Ching, C. (2020). Dietetic Interns' Perceptions About Physical Activity and Sedentary Behaviour Counselling. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17696
Chicago Manual of Style (16th Edition):
Ching, Cheryl. “Dietetic Interns' Perceptions About Physical Activity and Sedentary Behaviour Counselling.” 2020. Masters Thesis, University of Guelph. Accessed March 05, 2021.
https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17696.
MLA Handbook (7th Edition):
Ching, Cheryl. “Dietetic Interns' Perceptions About Physical Activity and Sedentary Behaviour Counselling.” 2020. Web. 05 Mar 2021.
Vancouver:
Ching C. Dietetic Interns' Perceptions About Physical Activity and Sedentary Behaviour Counselling. [Internet] [Masters thesis]. University of Guelph; 2020. [cited 2021 Mar 05].
Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17696.
Council of Science Editors:
Ching C. Dietetic Interns' Perceptions About Physical Activity and Sedentary Behaviour Counselling. [Masters Thesis]. University of Guelph; 2020. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17696
University of Cincinnati
12.
Mulkern, Ashley.
International Dysphagia Diet Standardization Initiative and
Dietetic Professionals.
Degree: MS, Allied Health Sciences: Nutrition, 2020, University of Cincinnati
URL: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332
► Purpose: The purpose of this study was two-fold: 1) to determine dietetic students’ change in knowledge following standardized online IDDSI training provided by IDDSI.org and…
(more)
▼ Purpose: The purpose of this study was two-fold: 1) to
determine
dietetic students’ change in knowledge following
standardized online IDDSI training provided by IDDSI.org and 2) to
examine if standardized hands-on training of the IDDSI guidelines
given to
dietetic students following the standardized online IDDSI
training improved IDDSI knowledge and ability to classify and
prepare foods to the appropriate IDDSI levels compared to students
who received a second dose of the standardized online IDDSI
training provided at IDDSI.org.Methods: Students who were within
one year of graduating from the University of Cincinnati’s
Coordinated Program of Dietetics with their Bachelor of Science
were recruited as participants for this study. Participants (n=17)
completed a validated baseline quiz pertaining to their knowledge
of the IDDSI guidelines upon arrival. Participants were randomly
assigned to one of two groups: Group A – Self Study (n=7) or Group
B – Hands-on Training (n=10). Both groups were asked to complete an
IDDSI lab practical, which involved classifying 21 pre-modified
food and liquid samples to the correct IDDSI level after receiving
30-minutes of self-study using the online IDDSI.org curriculum.
After classification, all participants were asked to complete the
same validated knowledge quiz as they did upon arrival. Group A
then received an additional 30-minutes of self-study with the
online IDDSI.org curriculum while Group B received a 30-minute
hands-on training to practice the IDDSI classification and ask
questions. All participants were then asked to classify the same 21
pre-modified IDDSI food and liquid samples prior to repeating the
knowledge quiz for the third time. Lastly, all participants
received brief instruction and materials to modify 6 pre-determined
food and beverage recipes to a particular IDDSI levels on their own
to test their ability to prepare foods to IDDSI guidelines. Data
was collected via electronic survey.Results: Participants showed a
significant increase in their overall knowledge of IDDSI guidelines
after one exposure to the IDDSI online self-study + hands-on
training in comparison to two exposures to the IDDSI online
self-study only after adjustment for demographic characteristics (p
= 0.0095). There was no significant difference among participants
following either training intervention in regards to ability to
classify and prepare pre-modified foods according to IDDSI
specifications.Conclusion: These results suggest that 30-minutes of
hands-on IDDSI training after 30-minutes of IDDSI self-study with
online materials can enhance IDDSI knowledge more than self-study
alone for
dietetic students and practicing dietitians. However,
additional time or more in-depth hands on activities may be needed
to produce a greater change in ability to classify and prepare
foods according to new IDDSI standards. These findings are
particularly important for dietitians who engage in dysphagia care
and help patients translate dysphagia recommendations into their
daily meal planning.
Advisors/Committee Members: Couch, Sarah (Committee Chair).
Subjects/Keywords: Nutrition; dysphagia; IDDSI; hands-on training; dietetic students; self study; dietetics
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APA (6th Edition):
Mulkern, A. (2020). International Dysphagia Diet Standardization Initiative and
Dietetic Professionals. (Masters Thesis). University of Cincinnati. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332
Chicago Manual of Style (16th Edition):
Mulkern, Ashley. “International Dysphagia Diet Standardization Initiative and
Dietetic Professionals.” 2020. Masters Thesis, University of Cincinnati. Accessed March 05, 2021.
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332.
MLA Handbook (7th Edition):
Mulkern, Ashley. “International Dysphagia Diet Standardization Initiative and
Dietetic Professionals.” 2020. Web. 05 Mar 2021.
Vancouver:
Mulkern A. International Dysphagia Diet Standardization Initiative and
Dietetic Professionals. [Internet] [Masters thesis]. University of Cincinnati; 2020. [cited 2021 Mar 05].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332.
Council of Science Editors:
Mulkern A. International Dysphagia Diet Standardization Initiative and
Dietetic Professionals. [Masters Thesis]. University of Cincinnati; 2020. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332
Bowling Green State University
13.
Mitchell, Cynthia Lynne.
Breastfeeding Intenions, Attitudes, Knowledge, and Exposure
of Dietetic Interns and the Attitudes of Dietetic Internship
Directors.
Degree: MFCS, Family and Consumer Sciences/food and
Nutrition, 2011, Bowling Green State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1300562910
► BACKGROUND. A lack of research exists regarding the attitudes, knowledge, exposure, and intentions of dietitians toward breastfeeding. The purpose of this study was to…
(more)
▼ BACKGROUND. A lack of research exists
regarding the attitudes, knowledge, exposure, and intentions of
dietitians toward breastfeeding. The purpose of this study was to
evaluate the antecedents of behavioral intention toward providing
breastfeeding support in
dietetic interns and to evaluate
breastfeeding attitudes of internship
directors. METHODS. A cross-sectional survey of
dietetic interns and internship directors was completed using an
online questionnaire composed of previously validated instruments
for breastfeeding knowledge, exposure, and infant feeding attitude.
For recruitment, the 239 internship directors were emailed to
request their participation in the online survey and to forward the
survey to their interns. RESULTS. A total of 119
(49.8%) directors and 440 interns participated in the study. Both
interns and directors had positive breastfeeding attitudes, 70.9 ±
6.9 and 69.7 ± 8.2, respectively, (85-point scale) with no
difference between groups (p = 0.1268). Interns showed strong
breastfeeding knowledge and favorable intentions toward
breastfeeding with scores of 11.7 ± 1.6 (14-point scale) and 49.0 ±
10.2 (60-point scale), respectively. High exposure to breastfeeding
was found in 96% of interns. Attitude (r = 0.396, p <0.0001),
knowledge (r = 0.265, p <0.0001), parental status (r = 0.176, p
= 0.0002), and internship type (r = 0.176, p = 0.0030) had
significant linear relationships with professional intention.
Internship type was a significant factor (r = 0.230, p < 0.0001)
associated with attitude; those in a health department or community
program had highest attitude scores (76.4 ± 5.1). More interns,
92.2%, agreed that it is important to include breastfeeding
training in the internship, than directors, 78.6% (p <
0.0001). CONCLUSION. This study suggests that
dietetic interns, the future registered dietitians of this country,
are thoroughly prepared to promote and support breastfeeding in
their future practice; their high professional intentions, positive
attitudes to toward breastfeeding, high breastfeeding knowledge,
and high previous exposure to breastfeeding support this
conclusion.
Dietetic internship directors have similar positive
attitude toward breastfeeding, and report that their internship
program provides sufficient resources to prepare
dietetic interns
for future promotion and support of
breastfeeding.
Advisors/Committee Members: Pobocik, Rebecca (Advisor).
Subjects/Keywords: Nutrition; breastfeeding; dietetic interns; dietetic internship directors; intention; attitude, knowledge; exposure
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APA (6th Edition):
Mitchell, C. L. (2011). Breastfeeding Intenions, Attitudes, Knowledge, and Exposure
of Dietetic Interns and the Attitudes of Dietetic Internship
Directors. (Masters Thesis). Bowling Green State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1300562910
Chicago Manual of Style (16th Edition):
Mitchell, Cynthia Lynne. “Breastfeeding Intenions, Attitudes, Knowledge, and Exposure
of Dietetic Interns and the Attitudes of Dietetic Internship
Directors.” 2011. Masters Thesis, Bowling Green State University. Accessed March 05, 2021.
http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1300562910.
MLA Handbook (7th Edition):
Mitchell, Cynthia Lynne. “Breastfeeding Intenions, Attitudes, Knowledge, and Exposure
of Dietetic Interns and the Attitudes of Dietetic Internship
Directors.” 2011. Web. 05 Mar 2021.
Vancouver:
Mitchell CL. Breastfeeding Intenions, Attitudes, Knowledge, and Exposure
of Dietetic Interns and the Attitudes of Dietetic Internship
Directors. [Internet] [Masters thesis]. Bowling Green State University; 2011. [cited 2021 Mar 05].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1300562910.
Council of Science Editors:
Mitchell CL. Breastfeeding Intenions, Attitudes, Knowledge, and Exposure
of Dietetic Interns and the Attitudes of Dietetic Internship
Directors. [Masters Thesis]. Bowling Green State University; 2011. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1300562910
Technical University of Lisbon
14.
Cabrita, Patrícia Alexandra Reis Nunes.
Produção de triacilgliceróis estruturados catalisada por lipases imobilizadas.
Degree: 2012, Technical University of Lisbon
URL: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5214
► Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia
The aim of this study was the production of structured lipids (SL) containing medium-chain fatty acids…
(more)
▼ Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia
The aim of this study was the production of structured lipids (SL) containing medium-chain
fatty acids (M) in positions sn-1,3 and long-chain fatty acids (L) in the sn-2 position(MLM
type). These SL were obtained by acidolysis of virgin olive oil with caprylic or capric acid in
n-hexane or in solvent-free media.
Acidolysis reactions were catalysed by commercial lipase preparations from Thermomyces
lanuginosa, Rhizomucor miehei and Candida antarctica (“Lipozyme TL IM”, “Lipozyme RM
IM” and “Novozym 435”, respectively). The higest incorporation values of M were obtained
in solvent-free media (19.9-30.4 mol%) than in the presence of n-hexane (13.6- 21.9 mol%).
“Lipozyme RM IM” presented the best operational stability in consecutive batches (half-life
time, t1/2, of 299h).
The sn-1,3 selective recombinant Rhizopus oryzae lipase (r-ROL), produced by the
methylotrophic yeast Pichia pastoris, was tested as alternative for the commercial lipases. The
r-ROL was immobilized in Eupergit® C, in modified sepiolite or in Lewatit® VP OC 1600.
Lewatit® VP OC 1600 showed to be the best support for r-ROL immobilization, since higher
operational stability was observed when this lipase preparation was reused in consecutive
batches with rehydration between batches (t1/2 =234h). r-ROL is a feasible biocatalyst for the
production of MLM by acidolysis.
Advisors/Committee Members: Vicente, Maria Suzana Ferreira Dias, Cabral, Paula Maria Nunes Alberto Carrasquinho Pires.
Subjects/Keywords: acidolysis; batch bioreactor; caprylic acid; dietetic lipids; immobilized lipase; olive oil; triacylglycerols
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APA (6th Edition):
Cabrita, P. A. R. N. (2012). Produção de triacilgliceróis estruturados catalisada por lipases imobilizadas. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5214
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Cabrita, Patrícia Alexandra Reis Nunes. “Produção de triacilgliceróis estruturados catalisada por lipases imobilizadas.” 2012. Thesis, Technical University of Lisbon. Accessed March 05, 2021.
http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5214.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Cabrita, Patrícia Alexandra Reis Nunes. “Produção de triacilgliceróis estruturados catalisada por lipases imobilizadas.” 2012. Web. 05 Mar 2021.
Vancouver:
Cabrita PARN. Produção de triacilgliceróis estruturados catalisada por lipases imobilizadas. [Internet] [Thesis]. Technical University of Lisbon; 2012. [cited 2021 Mar 05].
Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5214.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Cabrita PARN. Produção de triacilgliceróis estruturados catalisada por lipases imobilizadas. [Thesis]. Technical University of Lisbon; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5214
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
15.
Oliveira, Paula Barbosa de.
Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto - SP.
Degree: Mestrado, Saúde na Comunidade, 2009, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/17/17139/tde-28102009-153200/
;
► OLIVEIRA, P. B. Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto…
(more)
▼ OLIVEIRA, P. B. Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto SP. 2009. 84 f. Dissertação (Mestrado em Saúde na Comunidade). Faculdade de Medicina de Ribeirão Preto-USP. Devido às suas complicações crônicas, o diabetes mellitus (DM) apresenta impacto considerável como problema de saúde pública pela morbidade, mortalidade e custos no seu tratamento. Para obter um bom controle metabólico, a educação alimentar é um dos pontos fundamentais no seu tratamento. O uso de adoçantes e alimentos dietéticos é importante para as pessoas com DM, apesar de serem dispensáveis na alimentação. Este setor cresceu nos últimos anos e atualmente 35% dos lares brasileiros consomem algum tipo de produto light ou diet. Diante das dificuldades e do pouco conhecimento dos indivíduos com DM sobre o uso destes produtos, verificou-se a necessidade de coletar informações sobre o assunto para subsidiar programas educativos. Este estudo tem como objetivo analisar o consumo de adoçantes e produtos dietéticos por indivíduos com diabetes tipo 2 (DM2), atendidos pelo Sistema Único de Saúde em Ribeirão Preto-SP. Os dados foram obtidos por meio de um questionário envolvendo variáveis sóciodemográficas, clínicas, relacionadas à hábitos alimentares e ao uso de produtos dietéticos e adoçantes, aplicado em uma amostra de 120 pacientes, sendo 60 do sexo feminino e 60 do sexo masculino, estratificados em adultos e idosos. Metade da amostra foi entrevistada no Centro de Saúde Escola da FMRPUSP (nível secundário de atendimento) e a outra metade nos Núcleos de Saúde da Família (nível primário de atendimento), vinculados à FMRP-USP, após concordância em participar do estudo e assinatura do termo de consentimento. As análises foram realizadas com ajuda do software Epi-Info e consistem na descrição das variáveis de interesse, com realização de comparação, entre sexos, faixa etária e nível de atendimento (primário e secundário). Aplicou-se o teste exato de Fisher e fixou-se o valor de p em 0,05. A média de idade dos entrevistados foi de 63,1 anos (± 10,5) e a duração do diagnóstico médio de DM de 9,8 anos (± 8,6). Os resultados encontrados mostram que a maioria apresentou sobrepeso ou obesidade. O uso de adoçante é freqüente na população em estudo, com predomínio do tipo líquido, e o uso de produtos dietéticos é menor, porém significativo, com predomínio dos refrigerantes. O diagnóstico do DM foi determinante para o uso de ambos e o critério de seleção mais utilizado para os usuários de adoçante foi o sabor. É pequena a porcentagem da população estudada que sabe a diferença entre produto diet e light, que tem o hábito de ler o rótulo dos alimentos e que se preocupa com a quantidade utilizada de adoçante. Conclui-se que é uma necessidade a inclusão de informações sobre o uso adequado de adoçantes e produtos dietéticos nas atividades assistenciais aos pacientes com diabetes nos diversos níveis do Sistema Único de Saúde, levando em consideração as características…
Advisors/Committee Members: Franco, Laercio Joel.
Subjects/Keywords: Adoçantes e Produtos Dietéticos; Diabetes Mellitus; Diabetes Mellitus; Sweeteners and Dietetic Foods.
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APA (6th Edition):
Oliveira, P. B. d. (2009). Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto - SP. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/17/17139/tde-28102009-153200/ ;
Chicago Manual of Style (16th Edition):
Oliveira, Paula Barbosa de. “Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto - SP.” 2009. Masters Thesis, University of São Paulo. Accessed March 05, 2021.
http://www.teses.usp.br/teses/disponiveis/17/17139/tde-28102009-153200/ ;.
MLA Handbook (7th Edition):
Oliveira, Paula Barbosa de. “Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto - SP.” 2009. Web. 05 Mar 2021.
Vancouver:
Oliveira PBd. Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto - SP. [Internet] [Masters thesis]. University of São Paulo; 2009. [cited 2021 Mar 05].
Available from: http://www.teses.usp.br/teses/disponiveis/17/17139/tde-28102009-153200/ ;.
Council of Science Editors:
Oliveira PBd. Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes mellitus tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto - SP. [Masters Thesis]. University of São Paulo; 2009. Available from: http://www.teses.usp.br/teses/disponiveis/17/17139/tde-28102009-153200/ ;
16.
Martini, Ricardo.
Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes.
Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2008, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15122008-152730/
;
► O objetivo do presente trabalho foi desenvolver diferentes formulações de doces cremosos com baixo teor de sólidos solúveis, buscando novos produtos que atendam às necessidades…
(more)
▼ O objetivo do presente trabalho foi desenvolver diferentes formulações de doces cremosos com baixo teor de sólidos solúveis, buscando novos produtos que atendam às necessidades das pessoas em dietas de restrição de açúcares, com as mesmas características sensoriais dos doces cremosos com teor elevado de sólidos solúveis. Analisou-se a vida útil destes produtos por monitoramento de componentes físicos, químicos e microbiológicos. As etapas consideradas durante a fase de desenvolvimento do produto foram: formulação; medição e ajuste do pH; medição do teor de sólidos solúveis; concentração; envasamento; resfriamento e armazenamento. Na fase de desenvolvimento de produto foram testados blends dos seguintes edulcorantes: aspartame e acesulfame-K; sacarina, ciclamato e acesulfame-K; sacarina, ciclamato e aspartame; sacarina, ciclamato e esteviosídeo e para as análises sensoriais e testes de vida útil foram utilizados aspartame, acesulfame-K blend de aspartame e acesulfame-K e blend de sacarina e ciclamato. Foram testadas pectinas de baixo teor de metoxilas (BTM) com baixa, média e alta reatividade ao cálcio, utilizando-se dosagem específica de cálcio para cada tipo de pectina. As características sensoriais, analisadas na fase de desenvolvimento de produto foram: doçura, aroma, cor, consistência e impressão global. Foram testadas formulações de doces cremosos diet, de goiaba, laranja, figo, banana, abóbora, mamão, coco e batata-doce. Foram aprovadas formulações de goiaba, laranja e figo para a análise sensorial e testes de vida útil. Nesta etapa, as análises físicas e químicas seguiram a mesma metodologia realizada na fase de desenvolvimento de produto, sendo analisado além de pH e sólidos solúveis; acidez titulável, ratio, viscosidade e coloração. Após a determinação da melhor combinação de edulcorantes e sua dosagem para cada tipo de fruta, através de análise sensorial, foi analisada a vida útil em 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) a 40ºC, sendo realizadas analises microbiológicas para bolores e leveduras, de acordo com a legislação brasileira RDC 12 da ANVISA e contagem de bactérias láticas. Como resultado para a implantação do processamento de doces diet, a melhor formulação foi a seguinte: 75 % de polpa de fruta; a combinação de sacarina e ciclamato, com poder edulcorante equivalente a 200; 15 % de agentes de corpo sorbitol e maltodextrina (1:2); 0,5 % de pectina de baixa reatividade com 198 mg de cálcio livre / grama de pectina para doce de laranja e 0,5 % de pectina de média reatividade com 106 mg de cálcio livre / grama de pectina para os doces de figo; 0,5 % de pectina de alta reatividade com 40 mg de cálcio livre / grama de pectina para os doces de goiaba; 0,1 % de sorbato de potássio para todos os doces, de acordo com a legislação vigente. Os resultados das análises de vida útil demonstram que os produtos desenvolvidos suportam condições extremas de armazenamento por pelo menos 28 dias.
The work aims to evaluate the physical, chemical and sensory characteristics of different formulations of…
Advisors/Committee Members: Spoto, Marta Helena Fillet.
Subjects/Keywords: Adoçantes - concentração; Alimentos dietéticos; Dietetic food; Doces; Educorantes; Fruits.; Frutas; Jellies; Sweeteners; Sweeteners - concentration
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APA (6th Edition):
Martini, R. (2008). Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15122008-152730/ ;
Chicago Manual of Style (16th Edition):
Martini, Ricardo. “Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes.” 2008. Masters Thesis, University of São Paulo. Accessed March 05, 2021.
http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15122008-152730/ ;.
MLA Handbook (7th Edition):
Martini, Ricardo. “Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes.” 2008. Web. 05 Mar 2021.
Vancouver:
Martini R. Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes. [Internet] [Masters thesis]. University of São Paulo; 2008. [cited 2021 Mar 05].
Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15122008-152730/ ;.
Council of Science Editors:
Martini R. Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes. [Masters Thesis]. University of São Paulo; 2008. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15122008-152730/ ;
University of Alberta
17.
Medrano Chavez, Ana Luisa.
Dietitian’s perceptions, knowledge and attitudes regarding
their role in the assessment of food insecurity in Alberta.
Degree: MS, Department of Agricultural, Food, and Nutritional
Science, 2015, University of Alberta
URL: https://era.library.ualberta.ca/files/w9505316d
► During 2012, four million Canadians struggled to bring healthy foods to their tables. Dietitians play a key role in assessing food insecurity and in supporting…
(more)
▼ During 2012, four million Canadians struggled to bring
healthy foods to their tables. Dietitians play a key role in
assessing food insecurity and in supporting individuals, families,
and communities experiencing this problem. Yet, the detection of
food insecurity is often missed during the routine nutritional
assessment, and it is not clear why and to what extent this occurs.
A grounded theory approach was used to understand the perceptions,
knowledge and attitudes of Alberta dietitians from different areas
of practice towards addressing household food insecurity in the
dietetic practice. The findings revealed that complexity in
addressing food insecurity was the central category associated with
subcategories: perception of role, continuing education and
training, availability of information, resources and support from
health system, involvement in advocacy actions, and source of
occupational stress. The central category referred to individual,
community and organizational level barriers in screening and
supporting clients living in food insecurity. These results point
to dietitians’ need for assistance in developing appropriate
skills, and having access to training and resources for screening
and discussing food insecurity with clients. Advocating for food
security issues was perceived as an important but informal part of
the dietitian’s job, yet few dietitians reported being involved in
food security advocacy. As well, feelings of constant discomfort,
helplessness and inadequacy when screening clients for food
insecurity were reported by dietitians. These findings will inform
the gaps in knowledge for supporting dietitians in different
settings to overcome barriers in incorporating food insecurity in
routine nutritional assessments. Findings from this study will be
used for the development of quantitative surveys aimed at further
study of factors associated with poor screening of food insecurity
in dietetic practice at a national level.
Subjects/Keywords: Food security screening; Dietitian; Nutritional assessment; Dietetic practice; Food Insecurity; Grounded theory
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APA (6th Edition):
Medrano Chavez, A. L. (2015). Dietitian’s perceptions, knowledge and attitudes regarding
their role in the assessment of food insecurity in Alberta. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/w9505316d
Chicago Manual of Style (16th Edition):
Medrano Chavez, Ana Luisa. “Dietitian’s perceptions, knowledge and attitudes regarding
their role in the assessment of food insecurity in Alberta.” 2015. Masters Thesis, University of Alberta. Accessed March 05, 2021.
https://era.library.ualberta.ca/files/w9505316d.
MLA Handbook (7th Edition):
Medrano Chavez, Ana Luisa. “Dietitian’s perceptions, knowledge and attitudes regarding
their role in the assessment of food insecurity in Alberta.” 2015. Web. 05 Mar 2021.
Vancouver:
Medrano Chavez AL. Dietitian’s perceptions, knowledge and attitudes regarding
their role in the assessment of food insecurity in Alberta. [Internet] [Masters thesis]. University of Alberta; 2015. [cited 2021 Mar 05].
Available from: https://era.library.ualberta.ca/files/w9505316d.
Council of Science Editors:
Medrano Chavez AL. Dietitian’s perceptions, knowledge and attitudes regarding
their role in the assessment of food insecurity in Alberta. [Masters Thesis]. University of Alberta; 2015. Available from: https://era.library.ualberta.ca/files/w9505316d
Universidade do Rio Grande do Sul
18.
Santos, Ana Luiza Teixeira dos.
Associação entre as recomendações nutricionais para manejo da doença cardiovascular e incidencia de desfechos cardíacos em pacientes com diabetes melito tipo 2.
Degree: 2009, Universidade do Rio Grande do Sul
URL: http://hdl.handle.net/10183/25107
► A doença cardiovascular (DCV) é a principal causa de mortalidade em pacientes com diabetes melito (DM), sendo a intervenção dietética essencial no manejo desta complicação.…
(more)
▼ A doença cardiovascular (DCV) é a principal causa de mortalidade em pacientes com diabetes melito (DM), sendo a intervenção dietética essencial no manejo desta complicação. O objetivo deste manuscrito foi revisar as evidências científicas que fundamentam as recomendações dietéticas da American Diabetes Association (ADA) para prevenção e tratamento da DCV nos pacientes com DM. As diretrizes da ADA baseiam-se em sua maioria em estudos com pacientes com DCV, porém sem DM. Nos pacientes com DM, um aumento na ingestão de peixe e de fibras solúveis são as recomendações dietéticas com benefício comprovado. Embora o DM possa ser considerado um equivalente de DCV estabelecida, a adoção das recomendações dietéticas de pacientes sem DM e com DCV para todos pacientes com DM é questionável, em especial considerando as peculiaridades da DCV no DM. Ensaios clínicos aleatorizados em pacientes com DM deverão melhor fundamentar os benefícios das intervenções dietéticas sobre a DCV.
Cardiovascular disease (CVD) is the main cause of mortality among patients with diabetes mellitus (DM), and dietary intervention is an essential measure to prevent and treat this complication. The aim of this manuscript was to review scientific evidence that underlies the dietetic recommendations of the American Diabetes Association (ADA) for prevention and treatment of CVD in DM. The ADA guidelines are mostly based on studies performed on patients with CVD and without DM. The evidence-based dietary recommendations for patients with DM are to increase the intake of fish and soluble fibers. Although DM has been considered as an equivalent of established CVD, the adoption of the same dietary recommendations used for patients without DM and with CVD is still undefined, especially considering the peculiarities of CVD in DM. Randomized clinical trials including patients with DM should provide further information regarding the benefits of these dietary interventions for CVD.
Advisors/Committee Members: Zelmanovitz, Themis.
Subjects/Keywords: Diabetes mellitus; Recomendações nutricionais; Doenças cardiovasculares; Cardiovascular disease; Diabetes mellitus tipo 2; Risk factors; Dietetic intervention; Dieta
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APA (6th Edition):
Santos, A. L. T. d. (2009). Associação entre as recomendações nutricionais para manejo da doença cardiovascular e incidencia de desfechos cardíacos em pacientes com diabetes melito tipo 2. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/25107
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Santos, Ana Luiza Teixeira dos. “Associação entre as recomendações nutricionais para manejo da doença cardiovascular e incidencia de desfechos cardíacos em pacientes com diabetes melito tipo 2.” 2009. Thesis, Universidade do Rio Grande do Sul. Accessed March 05, 2021.
http://hdl.handle.net/10183/25107.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Santos, Ana Luiza Teixeira dos. “Associação entre as recomendações nutricionais para manejo da doença cardiovascular e incidencia de desfechos cardíacos em pacientes com diabetes melito tipo 2.” 2009. Web. 05 Mar 2021.
Vancouver:
Santos ALTd. Associação entre as recomendações nutricionais para manejo da doença cardiovascular e incidencia de desfechos cardíacos em pacientes com diabetes melito tipo 2. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2009. [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10183/25107.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Santos ALTd. Associação entre as recomendações nutricionais para manejo da doença cardiovascular e incidencia de desfechos cardíacos em pacientes com diabetes melito tipo 2. [Thesis]. Universidade do Rio Grande do Sul; 2009. Available from: http://hdl.handle.net/10183/25107
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Universidade Federal da Bahia
19.
Maria Efigênia de Queiroz Leite.
Avaliação do efeito da suplementação dietética com n-acetilcisteína (NAC) em crianças com diarréia persistente.
Degree: 2009, Universidade Federal da Bahia
URL: http://www.bibliotecadigital.ufba.br/tde_busca/arquivo.php?codArquivo=2255
► Objetivo: avaliar o efeito da suplementação dietética com o antioxidante N-acetilcisteína (NAC), oferecido a crianças com diarréia persistente. Método: trata-se de um ensaio clínico, duplo-cego,…
(more)
▼ Objetivo: avaliar o efeito da suplementação dietética com o antioxidante N-acetilcisteína (NAC), oferecido a crianças com diarréia persistente. Método: trata-se de um ensaio clínico, duplo-cego, randomizado, controlado com placebo no qual foram estudadas 55 crianças, de ambos os sexos, com idades entre 02 e 36 meses, atendidas em um hospital pediátrico com diagnóstico de diarréia persistente ( 14 dias de duração). Os pacientes foram distribuídos, randomicamente, em dois grupos que receberam como dieta padrão o iogurte natural integral e a suplementação dietética com 3g de N-ACC(28 crianças) ou placebo(27 crianças) duas vezes ao dia. Estas crianças foram mantidas em uma unidade metabólica, onde o peso, a ingestão dietética de soro de reidratação oral e água, assim como as perdas fecais, urinárias e por vômitos, foram mensuradas durante todo o estudo e analisadas a cada 24 horas. Foram realizadas avaliações antropométricas e bioquímicas no momento do internamento e da alta do estudo. Resultados: Ao final do período de observação, os dados mostraram que a mediana de duração da diarréia (h) e de perda fecal (ml/kg/dia) foram menores em favor do grupo teste, embora sem significância estatística. Conclusão: Este estudo demonstra que a utilização de NAC como suplemento na dieta de crianças com diarréia persistente pode proporcionar vantagem terapêutica em comparação com a alimentação convencional.
Objective: To evaluate the effect of dietary supplementation with the antioxidant Nacetylcisteína (NAC), offered to children with persistent diarrhea. Methods: This is a clinical trial, double-blind, randomized, placebo-controlled study in which 55 children were of both sexes, aged between 02 and 36 months, attended in a pediatric hospital with a diagnosis of persistent diarrhea ( 14 days duration). The patients were divided, randomly, into two groups that received standard diet as the natural whole yogurt and dietary supplementation with N-3 of ACC (28 children) or placebo (27 children) twice daily. These children were kept in a metabolic unit, where the weight, dietary intake, serum of oral rehydration and water, and fecal loss, urinary and vomiting were measured throughout the study and examined every 24 hours. We performed anthropometric and biochemical evaluations at the hospital and discharged from the study. Results: At the end of the observation period, data showed that the median duration of diarrhea (h) and fecal loss (ml/kg/day) were lower for the test group, although without statistical significance. Conclusion: This study demonstrates that the use of N-ACC as a supplement in the diet of children with persistent diarrhea may provide therapeutic advantage compared to conventional food.
Advisors/Committee Members: Hugo da Costa Ribeiro Junior, Angela Peixoto de Mattos.
Subjects/Keywords: suplementação dietética; diarrpeia persistente; criança; antioxidante-N-acetilcisteína; Persistent diarrhea; dietetic suplementation; children; antioxidant- Nacetylcisteína.; NUTRICAO
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APA ·
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APA (6th Edition):
Leite, M. E. d. Q. (2009). Avaliação do efeito da suplementação dietética com n-acetilcisteína (NAC) em crianças com diarréia persistente. (Thesis). Universidade Federal da Bahia. Retrieved from http://www.bibliotecadigital.ufba.br/tde_busca/arquivo.php?codArquivo=2255
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Leite, Maria Efigênia de Queiroz. “Avaliação do efeito da suplementação dietética com n-acetilcisteína (NAC) em crianças com diarréia persistente.” 2009. Thesis, Universidade Federal da Bahia. Accessed March 05, 2021.
http://www.bibliotecadigital.ufba.br/tde_busca/arquivo.php?codArquivo=2255.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Leite, Maria Efigênia de Queiroz. “Avaliação do efeito da suplementação dietética com n-acetilcisteína (NAC) em crianças com diarréia persistente.” 2009. Web. 05 Mar 2021.
Vancouver:
Leite MEdQ. Avaliação do efeito da suplementação dietética com n-acetilcisteína (NAC) em crianças com diarréia persistente. [Internet] [Thesis]. Universidade Federal da Bahia; 2009. [cited 2021 Mar 05].
Available from: http://www.bibliotecadigital.ufba.br/tde_busca/arquivo.php?codArquivo=2255.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Leite MEdQ. Avaliação do efeito da suplementação dietética com n-acetilcisteína (NAC) em crianças com diarréia persistente. [Thesis]. Universidade Federal da Bahia; 2009. Available from: http://www.bibliotecadigital.ufba.br/tde_busca/arquivo.php?codArquivo=2255
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
20.
Adriana Salum.
Consumo de suplementos dietéticos por atletas juniores de futebol.
Degree: 2007, Universidade do Estado de Santa Catarina
URL: http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=1344
► Introdution:The best physical performance has been required earlier, doing as that Young athletes will be submitted the manipulation dietetic joining of the use of the…
(more)
▼ Introdution:The best physical performance has been required earlier, doing as that Young athletes will be submitted the manipulation dietetic joining of the use of the dietetics supplements. Main goal: describe the consume of the dietetic used by juniors male athletes of soccer, in Florianópolis, SC. Specific goals: verify the characteristics of the consumption of food supplements, identify the orientation sources for the consumption, the purpose of the use and the perception in relation to the results obtained starting from the supplementation. Method: descriptive and exploratory search with 40 athletes that has answered the questionnaire. It took place a descriptive analysis of simple frequency and percent. Result: the age of the athletes are between 17 and 20 years old, 33% of them are between 18 and 19 years old. The ones who consume the dietetic supplements 66,6% belive that they have been achieving their goals, 62,5% of them that havent been using the supplements, 17,5% associate to the cost of the products and the others said that the club wasnt giving them in that time. The supplements most used are the proteins with 24 users, followed the isotonic leverages with 9 user and the creatina with 6 users. The main reason for the consume, it was the lean tissue mass with 15 users (37,5%), in spite of 11 users (27,5%) are related to protein supplements, small portion (12 users) has appropriate orientation (doctor and/or nutritionist) and 93,33% didnt relate to adverse effects. Conclusion: the hypothesis of use indiscriminate of dietetic supplements is confirmed by the juniors male athletes. It was observed that the source pointed is different and many athletes dont know which the functions of the several supplements are. There isnt any kind of control in the supplements business, the professionals who work with athletes and physical act ivy should be more informed about everything that involves a dietetic manipulation and supplementation.
Introdução:O melhor desempenho esportivo está sendo exigido cada vez mais cedo, fazendo com que jovens atletas sejam submetidos a manipulações dietéticas, acompanhadas do consumo de suplementos dietéticos. Freqüentemente este consumo se faz de forma empírica, sem prescrição especializada. Objetivo geral: descrever o consumo de suplementos dietéticos utilizados por atletas juniores de futebol do sexo masculino, em Florianópolis, SC. Objetivos específicos: detectar se os atletas consomem suplementos dietéticos ; identificar as fontes de prescrição e orientação para o consumo de suplementos dietéticos; verificar quais os suplementos dietéticos consumidos; identificar os motivos e os objetivos para o consumo de suplementos dietéticos; identificar, segundo a percepção do usuário, os resultados do consumo de suplementos dietéticos. Método: pesquisa descritiva e exploratória, com amostra de 40 atletas que responderam a um questionário. Realizou-se uma análise descritiva e os dados apresentados na forma de freqüência simples e percentual. Resultados: a idade dos atletas era de 17 a 20…
Advisors/Committee Members: Tales de Carvalho.
Subjects/Keywords: suplementos dietéticos; desempenho físico; nutrição esportiva; performance; EDUCACAO FISICA; sport nutrition; adverse effects; efeitos adversos; dietetic supplements
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APA (6th Edition):
Salum, A. (2007). Consumo de suplementos dietéticos por atletas juniores de futebol. (Thesis). Universidade do Estado de Santa Catarina. Retrieved from http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=1344
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Salum, Adriana. “Consumo de suplementos dietéticos por atletas juniores de futebol.” 2007. Thesis, Universidade do Estado de Santa Catarina. Accessed March 05, 2021.
http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=1344.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Salum, Adriana. “Consumo de suplementos dietéticos por atletas juniores de futebol.” 2007. Web. 05 Mar 2021.
Vancouver:
Salum A. Consumo de suplementos dietéticos por atletas juniores de futebol. [Internet] [Thesis]. Universidade do Estado de Santa Catarina; 2007. [cited 2021 Mar 05].
Available from: http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=1344.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Salum A. Consumo de suplementos dietéticos por atletas juniores de futebol. [Thesis]. Universidade do Estado de Santa Catarina; 2007. Available from: http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=1344
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Edith Cowan University
21.
Porter, Jane.
DoNCP: Incorporating step two of the Nutrition Care Process into hospital dietetic practice using an implementation package.
Degree: 2014, Edith Cowan University
URL: https://ro.ecu.edu.au/theses/1555
► The Nutrition Care Process (NCP) and accompanying International Dietetic and Nutrition Terminology (IDNT) has been endorsed internationally as the standard model for nutrition care. However,…
(more)
▼ The Nutrition Care Process (NCP) and accompanying International Dietetic and Nutrition Terminology (IDNT) has been endorsed internationally as the standard model for nutrition care. However, there is limited published Australian literature on the implementation of the NCP and IDNT including the attitudes, knowledge and support requirements of dietitians to facilitate this. This study aimed to develop and test a survey to assess attitudes, support and knowledge of NCP and use the findings in conjunction with literature to design and implement a NCP package and evaluate the package.
The research was conducted in two phases: (1) formative research to inform development of the implementation package, and (2) implementation and evaluation. Phase One involved dietitians from two hospitals who had undergone informal NCP implementation in Queensland (termed “postimplementers”) and three hospitals in Western Australia who were yet to implement the NCP (termed “pre-implementers”) completing an online questionnaire, Attitudes Support Knowledge NCP survey (ASK NCP). This questionnaire surveyed demographics, knowledge, familiarity, confidence, support, value, barriers and training requirements for NCP. From this a NCP implementation package and resources were developed for the implementation of step two of the NCP specifically, in conjunction with literature and a change management framework. In Phase Two, the NCP implementation package was implemented over a 5-month period at two test hospitals that were yet to undergo implementation, whilst a control hospital did not receive the package. Evaluation occurred by re-administering the ASK NCP survey to the test and control sites and by conducting focus groups at the test sites.
The fist phase of the study demonstrated that post-implementers had higher knowledge scores, were more familiar with NCP and more confident to implement then pre-implementers. Time required to implement was a concern for all participants. Lack of knowledge, training/support and resources were barriers to implementation for the pre-implementers. Post implementers identified that dedicated time to practice and regular tutorials; support and leadership from management; and professional growth through understanding how change could benefit practice were keys to successful implementation. Phase Two showed that the resulting NCP implementation package led to significantly higher NCP knowledge scores and confidence to use step two in practice within the test group. Emerging themes from focus groups included the usefulness of the package to build confidence, the value of education and resources, peer support and leadership team establishment.
This research has resulted in the development of a structured NCP implementation package focusing on step two of the NCP, for hospital dietitians that utilises a change management framework to support NCP in practice. The evaluation of the package provides support for future implementation of NCP in clinical dietetic practice
Subjects/Keywords: Nutrition care process; Standardised terminology; Dietetic; Diet therapy; Hospitals - Food Service - Australia; Dietetics and Clinical Nutrition
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Manager
APA (6th Edition):
Porter, J. (2014). DoNCP: Incorporating step two of the Nutrition Care Process into hospital dietetic practice using an implementation package. (Thesis). Edith Cowan University. Retrieved from https://ro.ecu.edu.au/theses/1555
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Porter, Jane. “DoNCP: Incorporating step two of the Nutrition Care Process into hospital dietetic practice using an implementation package.” 2014. Thesis, Edith Cowan University. Accessed March 05, 2021.
https://ro.ecu.edu.au/theses/1555.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Porter, Jane. “DoNCP: Incorporating step two of the Nutrition Care Process into hospital dietetic practice using an implementation package.” 2014. Web. 05 Mar 2021.
Vancouver:
Porter J. DoNCP: Incorporating step two of the Nutrition Care Process into hospital dietetic practice using an implementation package. [Internet] [Thesis]. Edith Cowan University; 2014. [cited 2021 Mar 05].
Available from: https://ro.ecu.edu.au/theses/1555.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Porter J. DoNCP: Incorporating step two of the Nutrition Care Process into hospital dietetic practice using an implementation package. [Thesis]. Edith Cowan University; 2014. Available from: https://ro.ecu.edu.au/theses/1555
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Université de Lorraine
22.
Dano, Dominique.
Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire : Diet therapy for food allergies.
Degree: Docteur es, Sciences de la vie et de la santé, 2015, Université de Lorraine
URL: http://www.theses.fr/2015LORR0111
► L’allergie alimentaire est un problème majeur de santé publique. Sa prévalence est estimée à 5 % chez l’adulte et à 8 % chez l’enfant dans…
(more)
▼ L’allergie alimentaire est un problème majeur de santé publique. Sa prévalence est estimée à 5 % chez l’adulte et à 8 % chez l’enfant dans les pays industrialisés. L’objectif de cette thèse est d’apporter une contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire. Nos travaux ont porté sur l’allergie alimentaire au pois jaune et au sésame. Le pois jaune est un allergène émergent à risque de réaction grave. Son seuil réactogène est bas, soit 0,13 g de protéines alors que la teneur des aliments peut atteindre 20 g/100g. L’étude de 35 personnes allergiques au sésame a permis de définir que le seuil réactogène pouvant déclencher une réaction chez 5% de la population allergique se situe entre 1,2 et 4,0 mg de protéines de sésame. Nous avons validé la progression optimale des doses de sésame pour le test de provocation orale en lien avec le consensus européen Europrevall. L’absence d’harmonisation internationale concernant les allergènes à déclaration obligatoire, nous a conduit dans une seconde partie, à étudier l’impact de l’allergie alimentaire sur la décision, l’organisation et le déroulement d’un séjour à l’étranger. Cette étude réalisée en collaboration avec l’Observatoire Régional de Santé et des Affaires Sociales de Lorraine et les associations française et belge pour la prévention des allergies montre, sur un panel de 102 répondants, que l’allergie alimentaire contraint 14 % des répondants à ne pas voyager à l’étranger et que 30% des personnes ayant voyagé ont présenté une réaction allergique. Les accidents sont survenus principalement dans les restaurants. Ces résultats soulignent la nécessité de développer un système d’information et de formation des personnes allergiques et des professionnels de l’alimentation pour mettre en oeuvre des stratégies de prévention du risque.
Food allergy is a major public health problem. Its prevalence is estimated at 5% in adults and 8% in children in industrialized countries. The objective of this thesis is to bring a contribution to the diagnostic and therapeutic dietetics in food allergy. Our work focused on yellow pea and sesame food allergies. Yellow pea is an emerging allergen with risk of a severe reaction. Its reactogenic threshold is of 0.13 g of protein while the content of food can reach 20 g / 100g. The study of 35 people allergic to sesame has enabled the identification of the reactogenic threshold that can trigger a reaction in 5% of the allergic population. It is estimated between 1.2 and 4.0 mg of sesame protein. We validated optimal progression dosing scheme for sesame for oral challenge test taking in account the European consensus Europrevall. Lack of international harmonization on mandatory allergens, led us in a second part of this thesis, to study the impact of food allergy on the decision, trip organization and a stay abroad of an allergic person. This study, conducted in collaboration with the regional health observatory and Social Affairs of Lorraine and the French and Belgian associations for allergy prevention shows, on a…
Advisors/Committee Members: Kanny, Gisèle (thesis director), Astier, Catherine (thesis director).
Subjects/Keywords: Allergie alimentaire; Diététique; Seuil réactogène; Information du consommateur; Sésame; Food allergy; Dietetic; Threshold; Consumer information; Sesame; 616.975; 641.31; 613.2
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APA (6th Edition):
Dano, D. (2015). Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire : Diet therapy for food allergies. (Doctoral Dissertation). Université de Lorraine. Retrieved from http://www.theses.fr/2015LORR0111
Chicago Manual of Style (16th Edition):
Dano, Dominique. “Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire : Diet therapy for food allergies.” 2015. Doctoral Dissertation, Université de Lorraine. Accessed March 05, 2021.
http://www.theses.fr/2015LORR0111.
MLA Handbook (7th Edition):
Dano, Dominique. “Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire : Diet therapy for food allergies.” 2015. Web. 05 Mar 2021.
Vancouver:
Dano D. Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire : Diet therapy for food allergies. [Internet] [Doctoral dissertation]. Université de Lorraine; 2015. [cited 2021 Mar 05].
Available from: http://www.theses.fr/2015LORR0111.
Council of Science Editors:
Dano D. Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire : Diet therapy for food allergies. [Doctoral Dissertation]. Université de Lorraine; 2015. Available from: http://www.theses.fr/2015LORR0111
University of Otago
23.
McCowatt, Kendall.
Patient views on supplementing dietetic interventions and the potential of text messaging in primary care: a focus group study
.
Degree: University of Otago
URL: http://hdl.handle.net/10523/6338
► Background: There is a critical need for effective weight management and long-term condition treatment. In New Zealand, Māori, Pacific, and people living in areas of…
(more)
▼ Background: There is a critical need for effective weight management and long-term condition treatment. In New Zealand, Māori, Pacific, and people living in areas of high deprivation experience obesity, overweight and long-term conditions at a proportionately higher extent compared to the rest of the population.
Dietetic counselling within primary care is one way to address these issues and improve health outcomes. Fostering adherence to lifestyle goals in a patient’s everyday environment is likely to assist in the treatment and management of obesity and the associated long term conditions. In order to develop adjunct interventions for between
dietetic consultations, that suit those they are intended to serve, patient input should be sought to inform interventions. mHealth (mobile Health) text messaging interventions have the potential to supplement
dietetic intervention. Before clinical initiation, the acceptability of the use of text messaging in this setting needs to be explored. To maximise the success of a text messaging intervention it is important to seek patient input to align the development with their wants and needs.
Objective: Explore overweight and obese patients’ perceptions of what could enhance
dietetic interventions in primary care, and how patients perceive text messaging as an adjunct to dietitian counselling to support them to achieving their health related goals.
Design: The research was based at Te Awakairangi Health Network a primary healthcare organisation in Lower Hutt, Wellington. A qualitative approach was utilised for this study using focus groups for the collection of relevant perspectives and opinions. Following a review of the literature, an interview schedule was developed to guide focus group discussions to address the research objectives. Focus group participants were selected by purposive sampling. Overweight and obese adults who were Māori, Pacific, or living in an area of high deprivation, who had partaken in an appointment with a dietitian between January 2015 and August 2015, were eligible for inclusion in the study. The focus group audio recordings were transcribed and thematically analysed. Themes were organised into a framework relating to the research objectives.
Results: Twenty-one participants took part in one of five focus groups. Thematic analysis indicated that participants seeing dietitians believed that an increase in social support from family, the dietitian, and from peers going through similar experiences would further help them to achieve their lifestyle related goals. Participants also described that being informed about their health and the use of informational tools given to them by the dietitian had been helpful in making lifestyle changes. Participant responses established that the idea of text messaging between the dietitian and patient in this setting was positively received. Participant preferences for this kind of intervention included a desire for a high level of personalisation of text messages to the individual, as well as for the content of…
Advisors/Committee Members: Milne, Janet (advisor).
Subjects/Keywords: primary care;
text messaging;
social support;
tailoring;
dietetic intervention
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APA (6th Edition):
McCowatt, K. (n.d.). Patient views on supplementing dietetic interventions and the potential of text messaging in primary care: a focus group study
. (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/6338
Note: this citation may be lacking information needed for this citation format:
No year of publication.
Chicago Manual of Style (16th Edition):
McCowatt, Kendall. “Patient views on supplementing dietetic interventions and the potential of text messaging in primary care: a focus group study
.” Masters Thesis, University of Otago. Accessed March 05, 2021.
http://hdl.handle.net/10523/6338.
Note: this citation may be lacking information needed for this citation format:
No year of publication.
MLA Handbook (7th Edition):
McCowatt, Kendall. “Patient views on supplementing dietetic interventions and the potential of text messaging in primary care: a focus group study
.” Web. 05 Mar 2021.
Note: this citation may be lacking information needed for this citation format:
No year of publication.
Vancouver:
McCowatt K. Patient views on supplementing dietetic interventions and the potential of text messaging in primary care: a focus group study
. [Internet] [Masters thesis]. University of Otago; [cited 2021 Mar 05].
Available from: http://hdl.handle.net/10523/6338.
Note: this citation may be lacking information needed for this citation format:
No year of publication.
Council of Science Editors:
McCowatt K. Patient views on supplementing dietetic interventions and the potential of text messaging in primary care: a focus group study
. [Masters Thesis]. University of Otago; Available from: http://hdl.handle.net/10523/6338
Note: this citation may be lacking information needed for this citation format:
No year of publication.
University of Texas – Austin
24.
James, Genevieve Elena.
Professional development needs in nutrition and dietetics.
Degree: MSin Nutritional Sciences, Nutritional Sciences, 2018, University of Texas – Austin
URL: http://dx.doi.org/10.26153/tsw/2841
► Background. Continuing education has long played a role in the maintenance of professional competence of nutrition and dietetics professionals. Due to the lack of published…
(more)
▼ Background. Continuing education has long played a role in the maintenance of professional competence of nutrition and dietetics professionals. Due to the lack of published continuing education research in nutrition over the last 15 years, very little is known about the adequacy of continuing education resources for today’s nutrition and dietetics professionals. Objective. To examine the continuing education needs of nutrition and dietetics professionals. Design and Methods. A cross-sectional survey study of nutrition and dietetics professionals who graduated from the University of Texas at Austin Didactic Program in Dietetics and/or Coordinated Program in Dietetics. A survey was constructed and content-validated to assess continuing education needs in specific areas of nutrition. Descriptive statistics was used to report the results. Measures. Demographics, areas of focus in continuing education, continuing education activity preferences, targeted levels of competence in continuing education, and learning needs. Results. 54 surveys were returned. Of those 54, 41 were able to be used for analysis. Most of the participants worked in clinical nutrition (64.7%) and/or in nutrition education (38.2%). 75.6% of participants chose continuing education activities based on convenience and accessibility in their areas of interest. 63.4% of participants reported that their continuing education learning needs were not being met in at least one of their areas of focus in continuing education. Conclusion. Despite the emphasis on continuing education in the nutrition field, most of the participants reported unmet learning needs in some capacity. Further investigation into the adequacy of continuing education resources in nutrition is needed.
Advisors/Committee Members: Jolly, Christopher A. (advisor), Sweitzer, Sara Johnson (advisor).
Subjects/Keywords: Continuing education; Continuing professional education; Nutrition; CPE; Nutrition continuing education; Nutrition professional education; Nutrition professionals; Dietetic professionals; Continuing education needs
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APA (6th Edition):
James, G. E. (2018). Professional development needs in nutrition and dietetics. (Masters Thesis). University of Texas – Austin. Retrieved from http://dx.doi.org/10.26153/tsw/2841
Chicago Manual of Style (16th Edition):
James, Genevieve Elena. “Professional development needs in nutrition and dietetics.” 2018. Masters Thesis, University of Texas – Austin. Accessed March 05, 2021.
http://dx.doi.org/10.26153/tsw/2841.
MLA Handbook (7th Edition):
James, Genevieve Elena. “Professional development needs in nutrition and dietetics.” 2018. Web. 05 Mar 2021.
Vancouver:
James GE. Professional development needs in nutrition and dietetics. [Internet] [Masters thesis]. University of Texas – Austin; 2018. [cited 2021 Mar 05].
Available from: http://dx.doi.org/10.26153/tsw/2841.
Council of Science Editors:
James GE. Professional development needs in nutrition and dietetics. [Masters Thesis]. University of Texas – Austin; 2018. Available from: http://dx.doi.org/10.26153/tsw/2841
The Ohio State University
25.
Holthaus, Victoria Elizabeth.
Does Interprofessional Simulation Change Dietetic Student
Perception of Communication, Decision-Making, Roles, and
Self-Efficacy in Working with the Healthcare Team?.
Degree: MS, Allied Medical Professions, 2014, The Ohio State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1396820453
► Despite the research that supports interprofessional education as a component to delivering optimal medical care, many education programs still provide minimal exposure and interaction during…
(more)
▼ Despite the research that supports interprofessional
education as a component to delivering optimal medical care, many
education programs still provide minimal exposure and interaction
during student training. This study used a pre/post-test design
using a validated questionnaire and post-simulation student
reflections to describe the effect of an interprofessional
simulation experience on
dietetic student perceptions of teamwork
and decision-making, understanding roles of healthcare
professionals, and self- efficacy for providing patient care.
Two-tailed paired-sample t-tests assessed questionnaire items and
demonstrated that students felt that learning with other students
will increase effectiveness of the health care team (p=0.032); that
shared learning with other health professions will increase their
ability to problem-solve (p=0.017); and that shared learning will
help them become better clinicians (p=0.018). There was a
significant increase in support of small group projects (p=0.027)
and generic lectures, tutorials, or workshops (p=0.006) shared with
other health sciences students. Students had significant increases
in their understanding for the roles of nursing, nurse
practitioner, occupational therapy, pharmacy, physical therapy
(p<0.001), medical dietetics (p=0.012), and medicine (p=0.004).
Students indicated a statistically significant increase in the item
“I feel confident in providing care for a ventilated patient”
(p<0.001). This quantitative data is supported by previous
Autumn 2012/Spring 2013 non-validated questionnaire data as well as
qualitative reflections. This study demonstrates that
interprofessional simulation is an effective method to increase
dietetic student understanding of professional roles, increase
dietetic student self-efficacy for clinical care, and provide a
learning experience that may impact future patient
care.
Advisors/Committee Members: Nahikian-Nelms, Marcia (Advisor).
Subjects/Keywords: Curriculum Development; Education; Health Care; Health Education; Higher Education; Nutrition; interprofessional education; medical simulation; dietetic education; self-efficacy; adult learning theory
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APA (6th Edition):
Holthaus, V. E. (2014). Does Interprofessional Simulation Change Dietetic Student
Perception of Communication, Decision-Making, Roles, and
Self-Efficacy in Working with the Healthcare Team?. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1396820453
Chicago Manual of Style (16th Edition):
Holthaus, Victoria Elizabeth. “Does Interprofessional Simulation Change Dietetic Student
Perception of Communication, Decision-Making, Roles, and
Self-Efficacy in Working with the Healthcare Team?.” 2014. Masters Thesis, The Ohio State University. Accessed March 05, 2021.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1396820453.
MLA Handbook (7th Edition):
Holthaus, Victoria Elizabeth. “Does Interprofessional Simulation Change Dietetic Student
Perception of Communication, Decision-Making, Roles, and
Self-Efficacy in Working with the Healthcare Team?.” 2014. Web. 05 Mar 2021.
Vancouver:
Holthaus VE. Does Interprofessional Simulation Change Dietetic Student
Perception of Communication, Decision-Making, Roles, and
Self-Efficacy in Working with the Healthcare Team?. [Internet] [Masters thesis]. The Ohio State University; 2014. [cited 2021 Mar 05].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1396820453.
Council of Science Editors:
Holthaus VE. Does Interprofessional Simulation Change Dietetic Student
Perception of Communication, Decision-Making, Roles, and
Self-Efficacy in Working with the Healthcare Team?. [Masters Thesis]. The Ohio State University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1396820453
The Ohio State University
26.
Hill, McKel Dawn.
DIETETIC PRACTITIONERS’ KNOWLEDGE, BEHAVIORS, AND PRACTICES
REGARDING DIETARY SUPPLEMENTS.
Degree: MS, Allied Medical Professions, 2011, The Ohio State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1306873922
► The popularity of nutrient and herbal dietary supplements is growing rapidly, and the general public is using dietary supplements as a mode to prevent, treat,…
(more)
▼ The popularity of nutrient and herbal dietary
supplements is growing rapidly, and the general public is using
dietary supplements as a mode to prevent, treat, or enhance their
health. The aim of this descriptive study was to determine the
knowledge, personal use patterns, and recommendation practices of
dietetic practitioners regarding dietary supplements. A sample of
368 Ohio
dietetic practitioners, dietitians (n=332) and
dietetic
technicians (n=31) completed an on-line questionnaire investigating
the knowledge, behaviors, and practices of
dietetic practitioners
regarding nutrient and herb supplements. Participants were
recruited through a professional state association’s mailing list.
Dietetic technicians personally used nutrient and herb/botanical
supplements more than dietitians, with the exception of dietitians
personally using nutrients for prevention; dietitians recommended
nutrient and herb/botanical supplements more than
dietetic
technicians.There was a positive association with the personal use
of a nutrient supplement and its recommended use; and a stronger
positive association was observed with personal use of a
herb/botanical supplement and its recommended use. The relationship
between age and recommending the use of a herb/botanical for
prevention or treatment of a condition was significantly positive
(r=0.13; p=0.017 and r=0.11; p=0.042 respectively). A strong
relationship between age and knowledge of the dietary supplement
and its condition was observed (r=0.13; p=0.030). The results show
no significant difference in scores between the dietitians (mean
score = 16.22 or 43% correct) and
dietetic technicians (mean score=
13.51 or 36% correct). The results of this study indicate that
providing
dietetic practitioners with professional education
regarding dietary supplements, especially herbs, continues to be
warranted.
Advisors/Committee Members: Wolf, Kay (Advisor).
Subjects/Keywords: Nutrition; dietitian; dietetic technician; dietary supplements; knowledge; behaviors; practices
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Manager
APA (6th Edition):
Hill, M. D. (2011). DIETETIC PRACTITIONERS’ KNOWLEDGE, BEHAVIORS, AND PRACTICES
REGARDING DIETARY SUPPLEMENTS. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1306873922
Chicago Manual of Style (16th Edition):
Hill, McKel Dawn. “DIETETIC PRACTITIONERS’ KNOWLEDGE, BEHAVIORS, AND PRACTICES
REGARDING DIETARY SUPPLEMENTS.” 2011. Masters Thesis, The Ohio State University. Accessed March 05, 2021.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1306873922.
MLA Handbook (7th Edition):
Hill, McKel Dawn. “DIETETIC PRACTITIONERS’ KNOWLEDGE, BEHAVIORS, AND PRACTICES
REGARDING DIETARY SUPPLEMENTS.” 2011. Web. 05 Mar 2021.
Vancouver:
Hill MD. DIETETIC PRACTITIONERS’ KNOWLEDGE, BEHAVIORS, AND PRACTICES
REGARDING DIETARY SUPPLEMENTS. [Internet] [Masters thesis]. The Ohio State University; 2011. [cited 2021 Mar 05].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1306873922.
Council of Science Editors:
Hill MD. DIETETIC PRACTITIONERS’ KNOWLEDGE, BEHAVIORS, AND PRACTICES
REGARDING DIETARY SUPPLEMENTS. [Masters Thesis]. The Ohio State University; 2011. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1306873922
27.
Sanchez, Diana Buchner de Oliveira.
Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.
Degree: Mestrado, Engenharia Química, 2009, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-11082009-163741/
;
► O objetivo desse trabalho foi estudar a influência da substituição parcial da farinha de trigo (FT) por amido resistente de milho (ARM) e da adição…
(more)
▼ O objetivo desse trabalho foi estudar a influência da substituição parcial da farinha de trigo (FT) por amido resistente de milho (ARM) e da adição da enzima transglutaminase (TG) sobre o desempenho reológico e entálpico da massa de pão. O ARM foi adicionado como uma alternativa de aumentar a ingestão de fibra alimentar (FA), enquanto que a TG foi adicionada como forma de suprir a diluição do glúten, catalisando as ligações. Foram realizadas análise de textura da massa (extensão uniaxial, biaxial e Texture Profile Analysis - TPA), análise térmica de calorimetria exploratória diferencial (DSC) e reológica (reofermentógrafo). De acordo com um planejamento experimental estrela com três pontos centrais e quatro axiais as análises foram conduzidas em cinco níveis de substituição da farinha de trigo (FT) pelo amido resistente de milho (ARM): 1,5 %; 3,5 %; 8,5 %; 13,5 %; 15,5 % (base 100 % mistura) e cinco níveis de adição de enzima transglutaminase (TG): 0,03 %; 0,05 %; 0,10 %; 0,15 %; 0,17 %. As mesmas análises foram realizadas em massa produzida com farinha de trigo (controle), sem adição de ARM e TG. A substituição de FT por ARM influenciou mais os parâmetros de textura do que a adição de TG. A resistência à extensão atingiu um valor 32 % maior que o controle com a substituição de 8,5 % de ARM e adição de 0,12 % de TG. Nos ensaios realizados no DSC foram identificados três picos endotérmicos, sendo eles: fusão da água, gelatinização do amido do trigo (60 °C) e gelatinização do ARM (115 °C). A altura máxima de desenvolvimento da massa (Hm), medida no reofermentógrafo, foi influenciada significativamente, diminuindo com o aumento da adição de ARM. A absorção de água aumentou conforme a adição de fibras, porém até 11 % de substituição por ARM pode ser considerado igual ao controle. No intervalo estudado, a TG não contribuiu positivamente no desempenho da massa e, portanto, baseado nos resultados obtidos, a mistura com substituição de FT por ARM até 8,5 % não influenciará significativamente os seus parâmetros reológicos e de textura, podendo ser utilizada para manufatura de pão com maior teor de fibras.
The objective of this work was to study the partial substitution of wheat flour (WF) to maize resistant starch (MRS) and the addition of transglutaminase enzyme (TG) on the rheological and enthalpy properties of pan bread dough. The MRS was added as an alternative to increase the fiber ingestion while TG was added to supply the gluten dilution, catalyzing the bonds. Texture analyses (uniaxial extension, biaxial extension and Texture Profile Analysis TPA), thermal analysis on Differential Scanning Calorimetric (DSC) and rheological tests (rheofermentometer) were carried out in pan bread dough produced with five levels of wheat flour substitution from maize resistant starch: 1.5 %; 3.5 %; 8.5 %; 13.5 %; 15.5 % (basis on 100 % of mixture) and five addition levels of transglutaminase (TG): 0.03 %; 0.05 %; 0.10 %; 0.15 %; 0.17 % according to a composite design (2²) with three central and four star points. The same tests were…
Advisors/Committee Members: Tadini, Carmen Cecília.
Subjects/Keywords: Alimentos funcionais; Amido; Análise térmica; Dietetic fiber; Enzimas; Functional food; Maize resistance starch; Pan bread; Pão; Reologia; Rheology; Texture; Thermal analysis; Transglutaminase enzyme
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APA (6th Edition):
Sanchez, D. B. d. O. (2009). Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/3/3137/tde-11082009-163741/ ;
Chicago Manual of Style (16th Edition):
Sanchez, Diana Buchner de Oliveira. “Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.” 2009. Masters Thesis, University of São Paulo. Accessed March 05, 2021.
http://www.teses.usp.br/teses/disponiveis/3/3137/tde-11082009-163741/ ;.
MLA Handbook (7th Edition):
Sanchez, Diana Buchner de Oliveira. “Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.” 2009. Web. 05 Mar 2021.
Vancouver:
Sanchez DBdO. Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase. [Internet] [Masters thesis]. University of São Paulo; 2009. [cited 2021 Mar 05].
Available from: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-11082009-163741/ ;.
Council of Science Editors:
Sanchez DBdO. Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase. [Masters Thesis]. University of São Paulo; 2009. Available from: http://www.teses.usp.br/teses/disponiveis/3/3137/tde-11082009-163741/ ;
28.
Botelho, Patricia Borges.
Aplicação de técnicas estatísticas multivariadas na avaliação de associações entre biomarcadores do estresse oxidativo e fatores dietéticos em indivíduos com dislipidemia controlada por estatinas.
Degree: Mestrado, Nutrição Experimental, 2009, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-14102009-101712/
;
► Estresse oxidativo é uma condição fisiológica que está associada à aterosclerose e pode ser influenciada pela dieta. Diante disso, o objetivo do presente estudo foi…
(more)
▼ Estresse oxidativo é uma condição fisiológica que está associada à aterosclerose e pode ser influenciada pela dieta. Diante disso, o objetivo do presente estudo foi agrupar 57 indivíduos com dislipidemia controlada por estatinas, de acordo com quatro biomarcadores do estresse oxidativo, e avaliar diferenças quanto ao padrão dietético e ao perfil lipídico entre esses grupos. Para isso, amostras de sangue foram coletadas de 57 indivíduos com dislipidemia controlada por estatinas e os seguintes parâmetros foram avaliados: ingestão dietética por meio do registro alimentar de 6 dias, ácidos graxos plasmáticos, concentração de lipoproteínas, triglicerídeos, glicose, LDL oxidada (LDL(-)), malondialdeído (MDA) e atividade antioxidante total por DPPH (1,1-diphenyl-2-picrylhydrazyl) e FRAP (Ferric reducing power). Os indivíduos foram separados em cinco grupos pela análise de agrupamento. Todos os grupos apresentaram diferença com relação a pelo menos um dos biomarcadores do estresse oxidativo. A separação dos indivíduos na primeira componente baseou-se na atividade antioxidante total. Dessa forma, os clusters (grupos) localizados no quadrante direito caracterizaram-se por capacidade antioxidante total mais alta, bem como por maiores concentrações de ácido mirístico e menores de ácido araquidônico que os clusters (grupos) localizados no quadrante esquerdo. Uma correlação negativa foi observada entre DPPH e índice de peroxidabilidade. A segunda componente baseou-se nas diferenças no estado de oxidação determinado pelas concentrações de MDA e LDL(-). Os clusters (grupos) localizados no quadrante superior apresentaram estado oxidativo mais alto e menor concentração de HDL que os clusters (grupos) localizados no quadrante inferior. Nenhuma diferença foi observada quanto à ingestão dietética entre os cinco clusters (grupos). Portanto, supõe-se que a síntese de ácidos graxos e a concentração de HDL parecem exercer efeito mais expressivo que a ingestão dietética nas condições oxidativas dos indivíduos com dislipidemia controlada por estatinas.
Oxidative stress is a physiological condition that is associated with atherosclerosis, and it can be influenced by diet. Our objective was to group 57 individuals with dyslipidemia controlled by statins according to four oxidative biomarkers, and to evaluate the diet pattern and blood biochemistry differences between these groups. Blood samples were collected and the following parameters were evaluated: diet intake by 6-day dietary register, plasma fatty acids, lipoprotein concentration, glucose, oxidized low density lipoprotein (LDL(-)), malondialdehyde (MDA), and total antioxidant activity by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (Ferric reducing power ) assays. Individuals were separated into five groups by cluster analysis. All groups showed a difference with respect to at least one of the four oxidative stress biomarkers. The separation of individuals in the first axis was based upon their total antioxidant activity. Clusters located on the right side showed higher total…
Advisors/Committee Members: Castro, Inar Alves de.
Subjects/Keywords: Ácidos graxos; Biomarcadores; Biomarkers; Diet; Dieta; Dietetic; Dietética; Estatística multivariada; Estresse oxidativo (Avaliação); Fatty acids; Multivariate statistic; Nutrição experimental; Nutrientes; Nutrients; Oxidação; Oxidation; Oxidative stress
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APA (6th Edition):
Botelho, P. B. (2009). Aplicação de técnicas estatísticas multivariadas na avaliação de associações entre biomarcadores do estresse oxidativo e fatores dietéticos em indivíduos com dislipidemia controlada por estatinas. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9132/tde-14102009-101712/ ;
Chicago Manual of Style (16th Edition):
Botelho, Patricia Borges. “Aplicação de técnicas estatísticas multivariadas na avaliação de associações entre biomarcadores do estresse oxidativo e fatores dietéticos em indivíduos com dislipidemia controlada por estatinas.” 2009. Masters Thesis, University of São Paulo. Accessed March 05, 2021.
http://www.teses.usp.br/teses/disponiveis/9/9132/tde-14102009-101712/ ;.
MLA Handbook (7th Edition):
Botelho, Patricia Borges. “Aplicação de técnicas estatísticas multivariadas na avaliação de associações entre biomarcadores do estresse oxidativo e fatores dietéticos em indivíduos com dislipidemia controlada por estatinas.” 2009. Web. 05 Mar 2021.
Vancouver:
Botelho PB. Aplicação de técnicas estatísticas multivariadas na avaliação de associações entre biomarcadores do estresse oxidativo e fatores dietéticos em indivíduos com dislipidemia controlada por estatinas. [Internet] [Masters thesis]. University of São Paulo; 2009. [cited 2021 Mar 05].
Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-14102009-101712/ ;.
Council of Science Editors:
Botelho PB. Aplicação de técnicas estatísticas multivariadas na avaliação de associações entre biomarcadores do estresse oxidativo e fatores dietéticos em indivíduos com dislipidemia controlada por estatinas. [Masters Thesis]. University of São Paulo; 2009. Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-14102009-101712/ ;
29.
Amorim, Aline Guimarães.
Efeito da deficiência dietética de magnésio no metabolismo oxidativo de tecidos de ratos submetidos a protocolo de treinamento periodizado.
Degree: PhD, Nutrição Experimental, 2007, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22042010-114848/
;
► O presente trabalho teve como objetivo verificar se a ingestão de dieta deficiente em magnésio altera o metabolismo oxidativo de ratos submetidos à atividade física…
(more)
▼ O presente trabalho teve como objetivo verificar se a ingestão de dieta deficiente em magnésio altera o metabolismo oxidativo de ratos submetidos à atividade física moderada. Ratos Wistar machos (peso inicial 280g) foram divididos em controle (SED, n=9), controle exercitado (EX, n=9), marginalmente deficiente em Mg sedentário (MARG, n=9) e deficiente em Mg exercitado (EXMARG, n=9). A dieta controle apresentava 500 mg Mg/kg de ração e a dieta deficiente em Mg tinha 200 mg Mg/kg de ração. Os animais foram submetidos a 6 semanas de natação, 1 hora/dia, 5 vezes/semana. No soro foi determinada a atividade de creatina quinase (CK) e lactato desidrogenase (LDH). Foi determinada a atividade de superóxido dismutase (SOD), catalase (CAT) e glutationa peroxidase (GPx) na musculatura esquelética. No músculo gastrocnêmio, fígado, rins e cérebro foi determinada a peroxidação lipídica (TBARS). A concentração de magnésio foi determinada no eritrócito, soro e músculos gastrocnêmio e sóleo, fígado, rins e cérebro. A atividade de enzimas antioxidantes foi menor no grupo EXMARG (p< 0,05), especialmente na fração citossólica. Provavelmente, estes animais ficaram mais suscetíveis a danos oxidativos, mais propensos a realizar com dificuldade o exercício físico proposto, levando o seu esforço próximo à anaerobiose. Entretanto, o grupo EXMARG não apresentou concentrações significativas de TBARS no músculo. O cérebro apresentou maior risco para a ação pró-oxidativa na deficiência de magnésio. O nível de ingestão de magnésio não apresentou o efeito significativo esperado para os parâmetros, exceto no soro (p<0,05). A deficiência marginal de magnésio associada ao treinamento físico regular levou à maior ação pró-oxidativa sobre o organismo, especialmente sobre a musculatura esquelética.
This study aimed to verify if the ingestion of a diet poor in magnesium alters the oxidative metabolism in rats submitted to moderate physical activity. Male Wistar rats (initial body mass of 280 g) were divided into 4 groups: control (CON, n=9), exercised control (CONEX, n=9), deficient in Mg (MARG, n=9), and exercised and deficient in Mg (EXMARG, n=9). The control diet presented 500 mg of Mg/ Kg diet and the deficient diet contained 200 mg of Mg/ Kg diet. The animals were submitted to 6 weeks of swimming exercise, 1 hour/day, 5 time/week. Serum creatine kinase (CK) and lactate dehydrogenase (LDH) activity was obtained. Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) activities were determined in skeletal muscles. Lipid peroxidation level (TBARS) was assayed in gastrocnemius and soleus muscles, liver and brain. Magnesium concentration was assayed in erythrocyte, serum, gastrocnemius and soleus muscles, liver, kydney and brain. Antioxidant enzyme activity was smaller on EXMARG group (p<0,05), especially in the citossol. possibly, these animals were more susceptible to oxidative damage, being difficult to execute the exercise, leading their effort near anaerobic level. However, the EXMARG group did not presented significant muscle…
Advisors/Committee Members: Tirapegui, Julio.
Subjects/Keywords: Dano muscular; Deficiência dietética; Dieta para esportistas (Experimentos); Dietetic deficiency; Estresse oxidativo; Exercício físico; Magnésio; Magnesium; Minerais na dieta (Deficiência; Experimentos); Muscle damage; Nutrição experimental; Oxidative stress; Physical exercise
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
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Manager
APA (6th Edition):
Amorim, A. G. (2007). Efeito da deficiência dietética de magnésio no metabolismo oxidativo de tecidos de ratos submetidos a protocolo de treinamento periodizado. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22042010-114848/ ;
Chicago Manual of Style (16th Edition):
Amorim, Aline Guimarães. “Efeito da deficiência dietética de magnésio no metabolismo oxidativo de tecidos de ratos submetidos a protocolo de treinamento periodizado.” 2007. Doctoral Dissertation, University of São Paulo. Accessed March 05, 2021.
http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22042010-114848/ ;.
MLA Handbook (7th Edition):
Amorim, Aline Guimarães. “Efeito da deficiência dietética de magnésio no metabolismo oxidativo de tecidos de ratos submetidos a protocolo de treinamento periodizado.” 2007. Web. 05 Mar 2021.
Vancouver:
Amorim AG. Efeito da deficiência dietética de magnésio no metabolismo oxidativo de tecidos de ratos submetidos a protocolo de treinamento periodizado. [Internet] [Doctoral dissertation]. University of São Paulo; 2007. [cited 2021 Mar 05].
Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22042010-114848/ ;.
Council of Science Editors:
Amorim AG. Efeito da deficiência dietética de magnésio no metabolismo oxidativo de tecidos de ratos submetidos a protocolo de treinamento periodizado. [Doctoral Dissertation]. University of São Paulo; 2007. Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22042010-114848/ ;
Ohio University
30.
Weaver, Diane N.
Leadership Characteristics of Dietetic Professionals in
Ohio.
Degree: MS, Nutrition Science (Health and Human
Services), 2008, Ohio University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1205775965
► The field of dietetics, which has existed in the United States for under a century, faces the challenge of developing and using strong leadership in…
(more)
▼ The field of dietetics, which has existed in the
United States for under a century, faces the challenge of
developing and using strong leadership in facing nutrition
objectives (Erickson-Weerts, 1999; Calabro, Bright, and Bahl 2001).
While the literature generally calls for further exploration of
dietetic leadership issues, a notable lack of research compares
leadership attributes of registered dietitians (RDs) of various
specialties. To assess characteristics and factors of
dietetic
professionals and their leadership behaviors, a survey was mailed
to 1000 Ohio dietitians. The survey's first three sections
investigated demographics,
dietetic specialty, and
dietetic
leadership, and the final component was the Leadership Practices
Inventory, used with permission of the authors, Kouzes and Posner.
With a response rate of 44.4%, the findings showed that many of the
investigated factors including
dietetic specialty significantly
correlated with leadership practices of RDs.
Advisors/Committee Members: Graham, Annette (Advisor).
Subjects/Keywords: Nutrition; registered dietitian; American Dietetic Association; ADA; Leadership Practice Inventory; nutrition; dietetics
Record Details
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
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Manager
APA (6th Edition):
Weaver, D. N. (2008). Leadership Characteristics of Dietetic Professionals in
Ohio. (Masters Thesis). Ohio University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1205775965
Chicago Manual of Style (16th Edition):
Weaver, Diane N. “Leadership Characteristics of Dietetic Professionals in
Ohio.” 2008. Masters Thesis, Ohio University. Accessed March 05, 2021.
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1205775965.
MLA Handbook (7th Edition):
Weaver, Diane N. “Leadership Characteristics of Dietetic Professionals in
Ohio.” 2008. Web. 05 Mar 2021.
Vancouver:
Weaver DN. Leadership Characteristics of Dietetic Professionals in
Ohio. [Internet] [Masters thesis]. Ohio University; 2008. [cited 2021 Mar 05].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1205775965.
Council of Science Editors:
Weaver DN. Leadership Characteristics of Dietetic Professionals in
Ohio. [Masters Thesis]. Ohio University; 2008. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1205775965
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Open Access Theses and Dissertations