主要发达国家营养师职责及对中国临床营养工作的启示

营养学研究包括物质层次、营养元素层次和化学结构,发达国家在营养学研究及应用方面处于先进水平。本文在深入认识美国、英国、加拿大、澳大利亚和日本等发达国家营养师职责基础上,提出了对中国营养工作的借鉴意义。     

国外营养师工作范围与职责

综述英国、加拿大、美国、澳大利亚及日本对营养师的定义、培养途径、行业职责、工作领域，其各国情况略有不同，但均设有临床营养师、餐饮服务管理营养师、公共保健营养师，营养师对卫生健康事业的作用是举世公认的，为人类的健康作出了积极贡献。     

营养师：熬夜世界杯 你必须做的营养摄入

世界杯好看,但球迷们也要量力而为,如果自己的身体确实承受不了,最好不要”死磕”．不然丢失了健康可就得不偿失了。在此营师向大家建议：熬夜世界杯,别忘记以下营养素的摄入,它可以帮助球迷给身体“充电”,缓解因熬夜看球所带来的身体疲劳。     

基层医院营养师在住院病人营养相关性疾病中的工作模式

近年来,内分泌、营养、代谢病如糖尿病等的发病率逐年上升。针对营养相关性疾病,探讨一种既适合当前临床工作,又能被病人接受的工作模式,为日益增多的营养相关性疾病病人提供良好的营养健康指导,充分发挥营养师＂治未病＂的作用,有效预防营养相关性疾病的发生,增强临床治疗效果,有效减少并发症,维护细胞、组织器官的功能,     

有病先看营养师

让人们转变观念,树立有病先看营养师的新观念.从阐述食物对健康的影响,使人们明确合理营养的重要性.通过合理营养的基本卫生要的说明看出我们现代人存在的营养问题,由于营养问题长期得不到改善使健康向疾病转化,由健康向疾病转化的过程得出要树立有病先看营养师的新观念.     

做自己的营养师——自我营养风险评估

随着国民经济的发展,中国人营养缺乏的患病率继续下降,但是我们在改善居民营养缺乏的同时,又开始面临营养失衡的挑战。不难发现身边有越来越多的人开始为营养过剩带来的肥胖、高血脂、离血压等健康问题而发愁了。     

临床营养师行业认证启动

国家医学考试中心日前与中国医师协会签订“临床营养（医）师项目合作意向书”,正式启动我国临床营养医师及临床营养师行业认证。     

营养师推荐的春节美食

喜庆的春节到了,春节吃什么好呢？下面介绍几款寓意吉祥、营养丰富的节日美食,希望能给大家的节日团聚增加快乐和健康!     

中美临床营养师教育的比较及对中国的启示

通过对中美两国临床营养师教育体系进行多方位比较，得出对当前中国的一些启示，并提出相应对策，以提高中国临床营养师教育水平，早日与国际接轨。     

新医改背景下临床营养治疗模式探讨

随着新医改方案的公布,"预防为主"的思想日益受到重视,临床营养学作为预防医学和临床医学的交叉学科,其地位越来越重要。通过分析目前我国临床营养学科和营养治疗现状,就如何形成一套系统、规范的临床营养治疗模式,进行了初步探讨。     

Nutrition Knowledge of Collegiate Athletes in the United States and the Impact of Sports Dietitians on Related Outcomes: A Narrative Review

In the last decade, the number of full-time registered dietitians (RDs) serving intercollegiate athletes in the United States has more than quadrupled. However, many student athletes may be at increased risk of nutrition-related problems that impact physical and academic performance, which include inadequate macronutrients, inadequate micronutrients, and excessive macronutrients. This narrative review reports the current literature to date on nutrition-related knowledge in collegiate athletes and the impact of sports RDs on student athletes’ nutrition knowledge and behaviors. To date, only observational and quasi-experimental studies have been published with regard to changes in nutrition knowledge and behaviors in NCAA athletes. While these studies report benefits of the RD as a member of the interdisciplinary student athlete support team, more well-designed randomized control trials are warranted to determine benefits related to health outcomes and sport-specific performance outcomes.     

胰十二指肠切除术后患者临床营养的护理

目的总结胰十二指肠切除术后患者肠外营养（PN）和肠内营养（EN）的护理体会。方法回顾性分析了57例接受胰十二指肠切除术患者的临床资料，所有患者均于术前接受中心静脉置管，术中行空肠造瘘，术后给予PN和EN支持。结果PN中位时间为8天（5～24天），EN中位时间为21天（5～69天），平均术后肛门排气时间（72．5±19．8）小时，术后住院的中位时间为24天（17～74天）。57例患者中，1例于围手术期死亡，2例因严重腹胀、腹泻中止EN；41例出现腹胀，17例发生腹泻；中心静脉导管脱出和堵塞各2例，空肠造瘘未出现导管并发症；29例出现糖代谢严重异常，2例伤口裂开，19例次发生术后感染。结论胰十二指肠切除术后需要联合PN和EN，治疗中应坚持无菌配液、严格管路护理、注意血糖变化和加强心理治疗。     

Parenteral nutrition. Do dietitians have a role? Results of the Parenteral and Enteral Nutrition Group survey

Aim: To examine the role of the nutrition support dietitian in parenteral nutrition (PN).
Methods: Two postal surveys were sent to members of the Parenteral and Enteral Nutrition Group (PENG) in 1993 and 1995. The questionnaires were designed to examine four key areas of dietetic practice in PN.
Results: Response rates of 73% in 1993 and 75% in 1995 were achieved. In 1993, a minority of dietitians, only 5%, assumed total responsibility for the formulation of parenteral nutrition regimens. In 1995 this figure had risen to 14%. However, 83% of nutrition support dietitians wanted to increase their involvement in PN. Results from the 1995 survey showed that 42% of dietitians felt that education at undergraduate level was inadequate, whilst 58% felt education at postgraduate level could be improved.
Conclusion: Both surveys raised a number of issues concerning present prescribing practices of PN in the UK. There appears to be little practical clinical nutrition education concerning PN either in the medical, dietetic or pharmaceutical curriculum. This may indicate that present prescribing practices are suboptimal. Because dietitians are involved in nutritional assessment and calculation of nutritional requirements it would seem sensible that dietitians should have a greater prescribing role in PN. In order to become competent advisors in this area, more must be done to improve education for dietitians at the undergraduate and postgraduate levels, otherwise the opportunity to be actively involved in this area may be lost.     

代谢组学在临床营养研究中的应用

随着后基因组时代的到来，生物医学领域的研究策略发生了巨大改变，新的技术可以分析大量的基因产物，这使得人们有可能全面了解生物体系内的分子调节机制。代谢组学的研究目的是定性和定量分析器官及生物样品中特定状态下所有低分子量代谢产物及外源性复合物对人体所有代谢产物的影响。体液或组织的代谢谱可以作为重要的生理或病理状态的生物标志物。在饮食或营养干预下机体的代谢变化可用代谢组学的技术进行全面分析。这种技术的应用将会对健康提供更个体化的信息。本文主要对代谢组学在临床营养研究中的应用及进展加以综述。     

克罗恩病的临床营养支持

营养支持治疗已成为治疗克罗恩病(CD)的重要手段,尤其是肠内营养(EN)近年来在CD治疗中的地位日益提升。适时和恰当地应用EN可加速缓解肠道炎症,有效改善患者的营养状况和促进机体的康复。本文综述了EN在CD治疗中的疗效机制、疗效证据、国内外研究新进展以及在儿童、成人CD治疗中的应用。     

Nutrition knowledge assessed by a structured questionnaire in a group of medical in-patients

A short questionnaire to test understanding of the principles of nutrition was designed and administered to 128 patients in a general medical ward.
The questionnaire was based on three components: familiarity with nutrition terms, knowledge of the principles of current recommendations, and understanding of the practical application of these recommendations. Although scores for each of the three components of nutrition knowledge correlated strongly with the overall understanding of individuals, there was rather poor correlation between the components, the lowest correlation being between knowledge of theoretical principles and understanding of the practical measures needed to implement current recommendations.
Compared with the remainder of the sample, significantly better total scores were recorded by subjects in the age group 20–39 and significantly worse in the age group 60–79. Significantly better scores were also found in subjects who had received dietary advice from a dietitian.     

营养实验研究的发展历程和现状

本文总结了国内外临床营养研究的发展历程、现状及对今后的展望，供临床营养研究工作者参考。     

Dietitians and naturopaths require evidence-based nutrition information on organic food

A pilot survey was undertaken to identify dietitians’ and naturopaths’ attitudes to and advice about organic foods, and to ascertain whether nutrition education is required. A questionnaire, which was not validated, was mailed to 240 randomly selected private practice dietitians and naturopaths in Australia. The responses were analysed by chi‐squared and independent two‐samples t‐test. Each group had a response rate of 50%. More dietitians (n = 52) than naturopaths (n = 18) (P < 0.01) indicated a lack of difference in protein (88% vs 30%), fat (83% vs 33% where n = 49 dietitians and 20 naturopaths) and carbohydrate (85% vs 38%, n = 50 dietitians and 23 naturopaths) between organic and conventional foods. Significantly more naturopaths (P < 0.01) than dietitians indicated that organic foods contained more vitamins (85% vs 32%, n = 51 naturopaths and 19 dietitians), minerals (82% vs 25%, n = 49 naturopaths and 15 dietitians) and phytochemicals (72% vs 32%, n = 43 naturopaths and 19 dietitians) compared with conventionally produced foods. The majority of naturopaths indicated that organic foods have a favourable effect on health (97%, n = 58) and differ in taste (82%, n = 49). Dietitians were less certain with n = 21 thinking there is an effect on health and n = 15 indicating that there is a difference in taste (P < 0.01). More naturopaths (77%, n = 46) than dietitians (31%, n = 18) indicated that they have sufficient knowledge of organic food. Naturopaths discuss the topic of organic food with their clients ‘sometimes’ (55%, n = 33) or ‘always’ (32%, n = 19) whereas the majority of dietitians ‘seldom’ (51%, n = 30) or ‘never’ (7%, n = 4) do so. Naturopaths recommend organic foods more often than dietitians (P < 0.001). The survey results suggest that evidence‐based educational programs would be useful for both groups of health professionals.