Probiotics and prebiotics in dietetics practice

Probiotics and prebiotics share a unique role in human nutrition, largely centering on manipulation of populations or activities of the bacteria that colonize our bodies. Benefits of regular consumption of probiotics or prebiotics include enhanced immune function, improved colonic integrity, decreased incidence and duration of intestinal infections, down-regulated allergic response, and improved digestion and elimination. Research has shown that probiotics and prebiotics may be useful in achieving these and other positive effects, provided that proper strain, product selection, and dosing guidelines of commercial products are followed. There is a need to consolidate the basic and applied research on probiotics and prebiotics into useful tools for food and nutrition professionals. Information on probiotic species, applications for specific strains, dosages and forms, safety, and shelf life is not sufficiently summarized to allow practical and consistent recommendations to be made by most food and nutrition professionals. In addition, prebiotic fibers-although providing nutraceutical and nutritional value-are a group of diverse carbohydrate ingredients that are poorly understood in regard to their origin, fermentation profiles, and dosages required for health effects. The science and practice-based guidelines presented here will enhance clinician and client understanding of probiotics and prebiotics, with the aim of improving appropriate recommendation and informed use of these emerging dietary ingredients and the products containing them.     

Management activities in community dietetics practice

Information on the management activities of community dietitians was obtained through a mail survey of 350 randomly selected community dietitians. Subjects provided information on their management level, the importance to their job performance of 83 management activity statements, and the percent of time they spent performing management activities in each of nine categories. Twenty-nine percent of the respondents indicated job responsibilities in lower-level management; 45% had mid-level and 26% had upper-level management responsibilities. Numbers of activities rated essential or very important increased as management levels increased. Kinds of activities changed from technical to human to conceptual as management levels increased. Mid-level management subjects, while still spending time working with clients, reported spending considerable time on coordinating, investigating, and evaluating, often reporting as much time spent on those activities as did upper-level management subjects. Definitions provided by respondents indicated great diversity in job requirements and settings.     

American Dietetic Association: scope of dietetics practice framework

As a whole, the Framework provides a structure for our profession by describing the full range of resources available to us all, at every stage of development. At the broadest end of the spectrum, the Framework emphasizes the dietetics practitioner’s professional accountability and places decisions about boundaries of practice in the hands of the individual practitioner. It is intended to be used throughout the profession by students and educators, individual RDs and DTRs, people who have just entered the profession, people who have progressed to advanced or specialty practice, retired dietetics professionals who maintain the active RD or DTR credential, hiring managers, certification and licensure boards, national committee members, researchers, and anyone encountering new challenges at work. It serves as a tool for everyone who engages in the profession of dietetics. And, as we individually and collectively change to respond to new developments in the health care environment, so too will our Framework evolve over time to reflect this.     

Quantitative management techniques in dietetics: improving practice through technology transfer

A content analysis of articles appearing chronologically in the Journal of The American Dietetic Association since its inception in 1925 reveals the breadth and depth of management practice in the dietetic profession. This historical review highlights the introduction, demonstration, and adoption of management tools and techniques in the profession, with particular emphasis on quantitative management science techniques. Seven classifications of management science techniques were used for the content analysis. Although applications of forecasting, simulation, linear programming, and queuing models have been reported in the Journal, a gap is evident between the demonstration of management science techniques and operational use of these techniques in dietetic practice. Dietetic researchers, practitioners, and educators have vital roles in facilitating the transfer of quantitative management science technology into operational dietetic practice. Assessment of the state-of-the-art of dietetic management practice relative to proven quantitative management science techniques reveals the need for improved technology transfer to enhance professional ability in both tactical and strategic decision making.     

Trends impacting food safety in retail foodservice: implications for dietetics practice

Food safety in retail foodservice is increasingly important to consumers. Trends that impact food safety concerns include the increasing number of meals eaten away from home, increasing consumer awareness about food safety, an aging population, changes in the foodservice workforce, changing technology in work environments, changes in food procurement, foodservice risk factors, and food defense concerns. Each of these trends has implications for dietetics practice, both in working with consumers and managing foodservice operations.     

Blending practice and research: Practice-based research networks an opportunity for dietetics professionals

PBRNs form a ″field of interaction” for dietetics practitioners to meet, share experiences, and develop shared perspectives, which is a necessary step in the creation of collective knowledge (²⁰). Networks vary in structure, resources, leadership, and member experiences and expertise. There are several challenges in developing research-based networks: research training, establishing collaborative relationships between dietetics practitioners and researchers, resources in the workplace to support research, and resources to support the infrastructure of the network (²¹). A dietetics PBRN would provide benefits such as a system that will answer specific dietetics-related questions, synergy between dietetics practitioners and academia, and enhanced credibility for dietetics practitioners. The ADA already has some of the capacity necessary to form a dietetics PBRN. For example, members of the Research dietetic practice group have expressed an interest in conducting research. There also is a cadre of dietetics practitioners that have participated in ad hoc practice networks in past research. Depending on the topic selected, the disease-specific DPGs may serve as ideal collaborators. In addition, support from the House of Delegates, Quality Management Committee, and Research Committee for practice-based research is evident.