Dietetics

The costs of eating disorders: social, health and economic impacts – beat – beating eating disorders – February 2015

Posted on February 25, 2015. Filed under: Dietetics, Health Economics | Tags: |

The costs of eating disorders: social, health and economic impacts – beat – beating eating disorders – February 2015

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Food, fluid and nutritional care: standards – Healthcare Improvement Scotland – October 2014

Posted on November 7, 2014. Filed under: Dietetics | Tags: |

Food, fluid and nutritional care: standards – Healthcare Improvement Scotland – October 2014

“Food, fluid and nutrition are fundamental to health and wellbeing, and therefore fundamental to quality and safety in healthcare.

These standards replace the previous ‘Clinical Standards for Food, Fluid and Nutritional Care in hospitals’ published by NHS Quality Improvement Scotland in 2003.

This document specifies a minimum set of performance criteria for food, fluid and nutritional care. The standards apply to the care of all patients, paediatric and adult, in both community health care and hospital care in Scotland, whether directly provided by an NHS board or secured on behalf of an NHS board.

These standards can be used to reinforce national consistency and drive improvement in food, fluid and nutritional care across Scotland.”

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Establishing food standards for NHS hospitals – England – Dept of Health – 29 August 2014

Posted on September 1, 2014. Filed under: Dietetics |

Establishing food standards for NHS hospitals – England – Dept of Health – 29 August 2014

Press release: New rules to serve up better food for NHS patients and staff – 29 August 2014

“The NHS will have mandatory food standards and hospitals will be ranked on food quality as part of a wide-ranging drive to raise standards of hospital food across the country.

mandatory food standards in the NHS contract for the first time
hospitals rated for food quality on NHS Choices

The Hospital Food Standards Panel, led by Dianne Jeffrey, Chairman of Age UK, has published its report to the government today and recommends 5 legally-binding food standards for the NHS. The panel has worked with a range of organisations, including royal colleges and nutritional experts.

The mandatory requirements were selected from over 50 food quality standards. These will now be included in the NHS Standard Contract – making them legally-binding for hospitals.”

… continues on the site

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Healthier and more sustainable catering: a toolkit for serving food to adults – NHS England – 12 February 2014

Posted on February 18, 2014. Filed under: Dietetics, Public Hlth & Hlth Promotion |

Healthier and more sustainable catering: a toolkit for serving food to adults – NHS England – 12 February 2014

This guidance highlights the principles that have been used in generating the advice and a toolkit to achieve a healthier and more sustainable catering service. The guidance, together with the tools, will help those who need to, or have chosen to, meet government buying standards for food and catering services.

The Nutrition Checker Tool will allow you to check your food purchases and service against the nutrition criteria in the Government Buying Standards for Food and Catering Services (GBSF).

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Marketing of foods high in fat, salt and sugar to children: update 2012–2013 – WHO Regional Office for Europe – 18 June 2013

Posted on June 19, 2013. Filed under: Child Health / Paediatrics, Dietetics, Public Hlth & Hlth Promotion | Tags: , |

Marketing of foods high in fat, salt and sugar to children: update 2012–2013 – WHO Regional Office for Europe – 18 June 2013

Media release: Lax marketing regulations contribute to obesity crisis in children

“WHO calls for tighter controls on the marketing to children of foods high in saturated and trans fats, free sugars and salt, in order to fight childhood obesity. Tightening restrictions on marketing is central to this fight, according to a new report from WHO/Europe: “Marketing of foods high in fat, salt and sugar to children”.”

… continues

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Under-nutrition: Removing barriers to efficient patient nutrition within both the hospital and home-care setting – European Health Management Association – report from a workshop held November 2012

Posted on June 6, 2013. Filed under: Dietetics, Health Mgmt Policy Planning | Tags: , , |

Under-nutrition: Removing barriers to efficient patient nutrition within both the hospital and home-care setting. Managerial and financial incentives and strategies to ensure good nutritional care – European Health Management Association – report from a workshop held November 2012

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Prevention and Early Intervention of Malnutrition in Later Life – British Dietetic Association – 9 May 2013

Posted on May 14, 2013. Filed under: Dietetics | Tags: , |

Prevention and Early Intervention of Malnutrition in Later Life – British Dietetic Association – 9 May 2013

Best Practice Principles & Implementation Guide. A Local Community Approach

BDA press release: New Malnutrition Guide for UK WILL Save Lives and Tens of Millions of Pounds Each Year

“The guide, jointly produced by the British Dietetic Association and the Malnutrition Task Force, sets out and defines the principles of best practice, the moral, legal, quality and financial case for changes in tackling malnutrition in people in later life in the UK. The guide goes a step further and presents real practical advice and support for health care, social care and care provided by voluntary organisations to deliver the changes needed to combat the current levels of malnutrition in the UK.”

… continues on the site

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Translating the science behind eating well and staying healthy – NHMRC – 18 February 2013

Posted on February 19, 2013. Filed under: Dietetics | Tags: , |

Translating the science behind eating well and staying healthy – NHMRC – 18 February 2013
 
Eat for Health website

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Malnutrition Matters: Meeting Quality Standards in Nutritional Care – BAPEN – December 2012

Posted on January 8, 2013. Filed under: Dietetics |

Malnutrition Matters: Meeting Quality Standards in Nutritional Care – BAPEN – December 2012

British Association for Parenteral and Enteral Nutrition  ISBN: 978-1-899467-86-0

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Promoting Mental Health through Healthy Eating and Nutritional Care – Dietitians of Canada – December 2012

Posted on January 3, 2013. Filed under: Dietetics, Mental Health Psychi Psychol |

Promoting Mental Health through Healthy Eating and Nutritional Care – Dietitians of Canada – December 2012

Davison KM, Ng E, Chandrasekera U, Seely C, Cairns J, Mailhot-Hall L, Sengmueller E, Jaques M, Palmer J,  Grant-Moore J for Dietitians of Canada. Promoting Mental Health through Healthy Eating and Nutritional Care. Toronto: Dietitians of Canada, 2012.

“Dietitians of Canada is proud to release this new role paper, Promoting Mental Health through Healthy Eating and Nutritional Care 4, a comprehensive document discussing intersections of nutrition with mental health, from promotion to nutrition care and therapeutic approaches. We believe dietitians will continue to play an important role in mental health promotion and care, supporting Canada’s mental health strategy in its strategic directions as outlined by the Mental Health Commission of Canada, helping people to find the right combination of services, treatments and supports.”

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The Human Microbiome, Diet, and Health – Workshop Summary – Institute of Medicine – 24 October 2012

Posted on October 25, 2012. Filed under: Dietetics, Gastroenterology | Tags: , , |

The Human Microbiome, Diet, and Health – Workshop Summary – Institute of Medicine – 24 October 2012

full text

“One of the most intimate relationships that our body has with the outside world is through our gut. Our gastrointestinal tracts harbor a vast and still largely unexplored microbial world known as the human microbiome that scientists are only just beginning to understand. Researchers are recognizing the integral role of the microbiome in human physiology, health, and disease — with microbes playing critical roles in many host metabolic pathways — and the intimate nature of the relationships between the microbiome and both host physiology and host diet. While there is still a great deal to learn, the newfound knowledge already is being used to develop dietary interventions aimed at preventing and modifying disease risk by leveraging the microbiome.

The IOM’s Food Forum held a public workshop on February 22-23, 2012, to explore current and emerging knowledge on the human microbiome, its role in human health, its interaction with the diet, and the translation of new research findings into tools and products that improve the healthfulness of the food supply. This document summarizes the workshop.”

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New principles set out for hospital food – NHS – 15 October 2012

Posted on October 17, 2012. Filed under: Dietetics |

New principles set out for hospital food – NHS – 15 October 2012

“New standards setting out what patients should expect from NHS hospital food have been announced by Health Secretary Jeremy Hunt.

A set of basic principles covering the quality of food, nutritional content and choice for patients will be backed up by new assessments led by patients.

The principles set out what patients can expect from good hospital food:

nutritious and appetising hospital food and drink is essential
patients get a choice from a varied menu – including meals suitable for religious needs
all patients should have access to fresh drinking water at all times, unless it contradicts clinical advice
food and drink should be available at all times, not just planned mealtimes
hospitals should promote healthy diets to staff and visitors
the Government Buying Standards for Food should be adopted as standard whenever possible
hospitals should regularly evaluate their food service and act on feedback from patients
the NHS as a whole should look for and reward excellence in hospital food.

The principles are supported by Age UK, Patients Association, Hospital Caterers Association, Royal College of Nursing, Soil Association, British Association of Parenteral and Enteral Nutrition and the British Dietetic Association.”

… continues on the site

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Improving Food Safety Through a One Health Approach – Workshop Summary – Institute of Medicine – 10 September 2012

Posted on September 11, 2012. Filed under: Dietetics, Infectious Diseases | Tags: , , |

Improving Food Safety Through a One Health Approach – Workshop Summary – Institute of Medicine – 10 September 2012

Full text

“Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens—compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry—both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities.

The IOM’s Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation’s food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation’s food supply through the use of a “One Health” approach to food safety. This document summarizes the workshop.”

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Costs of eating disorders in England: Economic impacts of anorexia nervosa, bulimia nervosa and other disorders, focussing on young people – beat – beating eating disorders – 31 July 2012

Posted on August 2, 2012. Filed under: Child Health / Paediatrics, Dietetics, Health Economics, Mental Health Psychi Psychol | Tags: |

Costs of eating disorders in England: Economic impacts of anorexia nervosa, bulimia nervosa and other disorders, focussing on young people – beat – beating eating disorders – 31 July 2012

“A newly released report carried out for Beat by a volunteer economist from the charity Pro Bono Economics (PBE) has found an overall estimated cost of £1.26billion per year to the English economy from eating disorders – and could be much higher.

The report sought to form a comprehensive view of the overall costs to society of eating disorders in England, especially amongst young people, and the costs to the NHS, employers and employees.

The report, by economist John Henderson volunteering with PBE, reveals overall healthcare costs estimated at £80-£100m, costs of reduced  GDP up to £2.9bn, and costs of reduced length of life and health up to £6.6bn.

With mental ill health representing up to 23% of the total burden of ill health in the UK, and estimated to double over the next 20 years, the findings of the report demonstrate the severity of the impact of eating disorders on society at large.

Beat has long campaigned for early intervention – “Eating disorders have the highest mortality rate of all mental health disorders” said Chief Executive Susan Ringwood. “It is vital that the individual is able to access the right specialist treatment as early as possible. Young lives are being disrupted at crucial stages in their development with loss of education, hindering career prospects and premature death. This report clearly demonstrates that healthcare costs would be better spent earlier to stop the effects on sufferers, their family and the community”. ”

… continues on the site

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Australia’s food & nutrition 2012 – AIHW – 17 July 2012

Posted on July 17, 2012. Filed under: Dietetics | Tags: , |

Australia’s food & nutrition 2012 – AIHW – 17 July 2012

“Australia’s food & nutrition 2012 highlights the key components of the food and nutrition system. It describes the system from ‘paddock to plate’ and how food choices affect our health and the environment. Did you know:
* Australia produces enough food to feed 60 million people.
* More than 9 in 10 people aged 16 and over do not consume sufficient serves of vegetables.
* One in 4 children have an unhealthy body weight and 6 in 10 adults are overweight or obese.
* Aboriginal and Torres Strait Islander people, rural and remote Australians and socioeconomically disadvantaged people are more at risk of diet-related chronic disease than other Australians.

ISBN 978-1-74249-323-7; Cat. no. PHE 163; 250pp.

Media release: Too much food, too little balance on Aussie plates

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Improving Health Outcomes: The Role of Food in Addressing Chronic Diseases – The Conference Board of Canada – May 2012

Posted on May 28, 2012. Filed under: Chronic Disease Mgmt, Dietetics, Preventive Healthcare, Public Hlth & Hlth Promotion | Tags: |

Improving Health Outcomes: The Role of Food in Addressing Chronic Diseases – The Conference Board of Canada – May 2012

“Improving Health Outcomes gives an overview of the issues, challenges, and potential solutions for improving dietary risk management. It examines the relationship between food, health, and chronic diseases.

Document Highlights

This report examines the relationship between food, health, and chronic diseases—a key consideration for the Canadian Food Strategy being developed by The Conference Board of Canada’s Centre for Food in Canada (CFIC). The report considers the food-related risk factors for three highly prevalent chronic diseases—cardiovascular disease, cancer, and diabetes. It examines current and historical dietary patterns to assess Canadians’ food-related risks; assesses how well consumers, industry, and governments are managing the key dietary risks; and considers the effectiveness of interventions to encourage healthy eating. The report concludes by proposing seven potential measures that consumers, government, and industry can take to improve dietary risk management to cut the burden of chronic diseases.”

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Are Healthy Foods Really More Expensive? It Depends on How You Measure the Price – US Department of Agriculture Economic Research Service – May 2012

Posted on May 21, 2012. Filed under: Dietetics, Health Economics |

Are Healthy Foods Really More Expensive? It Depends on How You Measure the Price – US Department of Agriculture Economic Research Service – May 2012

Andrea Carlson and Elizabeth Frazão  Economic Information Bulletin No. (EIB-96) 50 pp, May 2012

“What Is the Issue?

Most Americans consume diets that fall short of the recommendations in the Dietary Guidelines for Americans 2010. A common perception is that diets consistent with the recommendations are not affordable. This perception may be influenced by studies that  found many healthy foods to cost more per calorie than less healthy foods. This is one way, but not the only way, to measure the cost of a healthy diet.

For a balanced assessment, this study compares the prices of healthy and less healthy foods using three price metrics: the price per calorie, per edible gram, and per average portion. The authors also calculate the daily cost of meeting the food group recommendations on the ChooseMyPlate.gov website.”

… continues on the site

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Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad – Institute of Medicine – 4 April 2012

Posted on April 5, 2012. Filed under: Dietetics, Health Technology Assessment | Tags: |

Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad – Institute of Medicine – 4 April 2012

Full text

“Whether it’s suspect scallions from Mexico or contaminated ingredients from China used in the blood thinner heparin, the FDA is intimately familiar with the daunting task of policing the safety of food and medical products faced by regulators abroad. The FDA is responsible for protecting American consumers from unsafe food, medicines, biologics, and medical products that originate from many different countries and are transported through complex supply chains. Almost 40 percent of the fruits and nuts and 85 percent of the seafood that Americans purchase come from aboard. More than 80 percent of active pharmaceutical ingredients are imported, and 40 percent of medicines are imported as finished products.

U.S. law requires drug manufactures to prove safety before the FDA permits sale of their products, however many regulatory agencies abroad lack the legal framework, funding, training, and oversight that have helped to transform the FDA into one of the world’s top-notch regulatory agencies. At the request of the FDA, the IOM formed a committee to identify the core elements of food, medicine, medical product, and biologics regulatory systems in developing countries; to pin-point the main gaps in these systems; and to design a strategy to leverage the expertise of the FDA and other stakeholders to strengthen regulatory systems abroad.”

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National Eating Disorders Collaboration (NEDC) website

Posted on April 4, 2012. Filed under: Dietetics, Mental Health Psychi Psychol | Tags: |

National Eating Disorders Collaboration (NEDC) website

“The National Eating Disorders Collaboration (NEDC) is an initiative of the federal Department of Health and Ageing. It is a collaboration of people and organisations with an expertise and / or interest in the mental illness of eating disorders. The Collaboration forms a nationally consistent evidence based ‘voice’ on eating disorders. The NEDC brings together experts in the field of eating disorders, individuals from a range of healthcare and research sectors, and people with a lived experience of an eating disorder.

Through the contribution of its members, the NEDC has the resources to provide the information to lead the way in addressing eating disorders in Australia. This is the first time in Australia that such a strategic, coordinated and collaborative approach has been taken on the issue of eating disorders.

A key outcome of the NEDC project is to reach young people and their families, and others at risk of eating disorders to provide them with access to evidence based, consistent information through avenues such as schools, the media and health service providers.”

… continues

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2010 Dietitian Workforce Survey Report – NHS Diabetes – March 2012

Posted on March 28, 2012. Filed under: Diabetes, Dietetics, Workforce | Tags: |

2010 Dietitian Workforce Survey Report – NHS Diabetes – March 2012

“Within an effective diabetes service, dietitians are expertly placed to encourage people to make healthier lifestyle choices and self-manage their diabetes through careful attention to diet. Dietitians can also help to prevent the ever-increasing rise in the number of people developing type 2 diabetes.

Both NHS Diabetes and Diabetes UK believe access to expert nutritional advice is a vital component of diabetes care. Statement two of the NICE Quality Standard for diabetes in adults focuses on nutrition. It calls for people with diabetes to “receive personalised advice on nutrition and physical activity from an appropriately trained healthcare professional or as part of a structured educational programme”.

During the ongoing uncertainty about reforms to the NHS, both of our organisations have been consistently highlighting the need to maintain and develop specialist staff and the services they provide to ensure effective integrated care. Staffing levels for nutrition specialists fall well below our recommended levels, and such short-sighted cost saving measures can only  increase the burden on an already overstretched NHS.

By carrying out the workforce survey, we have been able to start to create a picture of how many dietitians we have to support people, where they work and what levels of expertise and experience they have. Unfortunately, we know from the survey and through other means there is an average of only two fulltime specialist diabetes dietitians supporting each diabetes service.

The results show differences in the quantity of dietetic services and level of specialist service across the country, with half of diabetes dietetic care being provided by non-specialists. Also, nearly half of those surveyed said their staff have access to less than three hours of professional development per month, which has dire implications for the continuing development of these skilled specialists and the service they are delivering.

Perhaps most worrying is of those surveyed, no service delivers a comprehensive range of services across all settings, and they also feel unable to influence systematic commissioning. This is vital if services are to be developed and maintained to meet the needs of people with diabetes, and the rising need in the future.”

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Allied Health Professionals QIPP Toolkits – NHS – 14 March 2012

Posted on March 22, 2012. Filed under: Allied Health, Diabetes, Dietetics, Neurology, Oncology, Physiotherapy |

Allied Health Professionals QIPP Toolkits – NHS – 14 March 2012

“The Strategic Health Authority AHP Leads for England have worked with NHS London who compiled the AHP QIPP Toolkits These are designed to help commissioners design services that are of high quality whilst reducing cost. The Toolkits will be launched by Karen Middleton and Jim Easton at the kings Fund in London on March 19th Clinicians and provider organisations can use the toolkits to stimulate discussion and help planning. The NHS needs to find £20 billion pounds of savings through working transformationally. These toolkits show how AHPs are a vital part of that solution. The toolkits have been designed collaboratively with all 12 Allied Health Professional Bodies who endorsed their content and have been co produced in many areas with National clinical directors.”

AHP Stroke toolkit

AHP ONS toolkit – Oral Nutritional Support

AHP Musculoskeletal (MSK) care toolkit

AHP Cancer toolkit

AHP Diabetes toolkit

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WHO Growth Chart Training Program – Dietitians of Canada – online learning course

Posted on January 17, 2012. Filed under: Child Health / Paediatrics, Dietetics | Tags: , |

WHO Growth Chart Training Program – Dietitians of Canada – online learning course

“The WHO Growth Chart Training Program is an evidence-based, self-learning package designed for primary care and public health practitioners. It has been developed through a collaboration led by Dietitians of Canada and includes the Canadian Paediatric Society, the College of Family Physicians of Canada, Community Health Nurses of Canada, National Aboriginal Health Organization, Canadian Obesity Network and NutriSTEP®. Reviewer reference groups from each professional collaborating organization, as well as provincial/territorial representatives responsible for implementation of the WHO Growth Charts within their jurisdictions, helped to shape this training program.

THERE IS NO FEE for this program. Dietitians of Canada gratefully acknowledges funding for this project made possible through a contribution from the Public Health Agency of Canada (PHAC). The views expressed in the training package do not necessarily represent the views of PHAC.

There are 5 modules in the training package, each with the following features:

•An automated power point video with voice over instruction
•Evidence-based practice guidance
•Case scenarios and/or reflective practice questions to facilitate application of the module content to practice
•Pre-and post self-scoring knowledge evaluation
•Self-scoring “pop” quizzes throughout each module
•References and resources for further study
•A personal certificate of completion of each module
•Opportunity to provide feedback on the module
Each module takes approximately 45-60 minutes to complete at a time, place and pace convenient for you. While it is recommended that you use all of the training modules in sequence, the package is designed so that you can select those modules that you feel are most relevant to your learning needs.”

Module 1 – Introduction to the WHO Growth Charts
Module 2 – Monitoring Growth: Measurements and Calculations
Module 3 – Interpreting the WHO Growth Charts
Module 4 – Childhood Obesity
Module 5 – Counselling to Promote Healthy Growth and Development

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New hospital nutrition standards – NSW Health media release – 15 December 2011

Posted on January 3, 2012. Filed under: Acute Care, Dietetics | Tags: , |

New hospital nutrition standards – NSW Health media release – 15 December 2011

New food and nutrition standards for NSW public hospitals will set the benchmark for hospital food in Australia, the Minister for Health and Minister for Medical Research, Jillian Skinner, announced today.

The new standards will provide a comprehensive statewide guide to the preparation of more than 22 million hospital meals each year.”

… continues on the website

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Providing the scientific evidence for healthier Australian diets – NHMRC – 13 December 2011

Posted on December 13, 2011. Filed under: Dietetics, Preventive Healthcare | Tags: , |

Providing the scientific evidence for healthier Australian diets – NHMRC – 13 December 2011

“Tomorrow, the National Health and Medical Research Council will release its draft Australian Dietary Guidelines and the Australian Guide to Healthy Eating for public consultation.

The draft guidelines provide evidence-based advice to health professionals and the general public about food choices to promote health and wellbeing and reduce the risk of diet-related diseases.”

… continues

“Consultation on the draft Australian Dietary Guidelines, incorporating the Australian Guide to Healthy Eating, opens on 13 December 2011 and closes on 29 February 2012. To provide feedback or for more information, please visit: http://www.eatforhealth.gov.au

 

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Front-of-Package Nutrition Rating Systems and Symbols: Promoting Healthier Choices – Institute of Medicine – 20 October 2011

Posted on October 21, 2011. Filed under: Dietetics, Public Hlth & Hlth Promotion |

Front-of-Package Nutrition Rating Systems and Symbols: Promoting Healthier Choices – Institute of Medicine – 20 October 2011

“A variety of nutrition rating systems and symbols are now on the front of food packages—meant to make it easier for consumers to make healthful choices. However, the number and variety of nutrition rating systems in grocery stores today often lead to confusion in the grocery aisle, especially when consumers are pressed for time and may not understand a product rating system.

Congress directed the Centers for Disease Control and Prevention to undertake a study with the IOM with additional support provided by the Food and Drug Administration and the Center for Nutrition Policy and Promotion in the U.S. Department of Agriculture. The task was split into two phases. A first report analyzed the nutrition rating systems and the scientific research that underlies them and was released in 2010. This second report delves into consumer use and understanding of front of package systems.

The report concludes that it is time for a move away from front-of-package systems that mostly provide nutrition information on foods or beverages but don’t give clear guidance about their healthfulness, and toward one that encourages healthier choices through simplicity, visual clarity, and the ability to convey meaning without written information. The report recommends that the Food and Drug Administration develop, test, and implement a single, standard FOP symbol system to appear on all food and beverage products, in place of other systems already in use. The symbol system should show calories in household servings on all products. Foods and beverages should be evaluated using a point system for saturated and trans fats and sodium, and added sugars. The more points a food or beverage has, the healthier it is. This system would encourage food and beverage producers to develop healthier fare and consumers to quickly and easily find healthier products when they shop.”

Full text online

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Dignity and nutrition inspection programme: National overview – Care Quality Commission [UK] – October 2011

Posted on October 17, 2011. Filed under: Aged Care / Geriatrics, Dietetics | Tags: |

Dignity and nutrition inspection programme: National overview – Care Quality Commission [UK] – October 2011

“In December 2010, the Secretary of State for Health Andrew Lansley MP asked CQC to carry out an inspection programme to look at dignity and nutrition in NHS hospitals.

We carried out unannounced inspections at 100 NHS acute hospitals in England between March and June 2011, using teams made up of CQC inspectors, a practising and experienced nurse, and an ‘expert by experience’ – someone with experience of caring or receiving care, trained and supported by Age UK.”

… continues

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Leveraging Food Technology for Obesity Prevention and Reduction Effort – Institute of Medicine Workshop Summary – 27 July 2011

Posted on August 1, 2011. Filed under: Dietetics, Preventive Healthcare, Public Hlth & Hlth Promotion | Tags: , |

Leveraging Food Technology for Obesity Prevention and Reduction Effort – Institute of Medicine Workshop Summary – 27 July 2011

Full text

 “We make over 200 food-related decisions each day, and our complex eating behaviors  have multiple layers of influence. Eating is affected by the physiological responses that occur when we are in the presence of food as well as societal norms and values around portion size and eating behaviors. With more than one-third of the U.S. adult population considered obese, behavioral scientists have emphasized building an evidence base for understanding what drives the energy imbalance – particularly with regard to portion size, energy density, and satiety – in overweight and obese individuals. Food scientists have been using this evidence base to improve existing technologies and create new technologies that can enhance the healthfulness of the food supply. For example, scientists have created fat- and sugar-reducing technologies, multiple baking technologies, and fat replacement technologies through the incorporation of fiber to reduce the energy density of foods. Other technologies, such as portion-controlled frozen meals or snacks and  technologies that increase fruit and vegetable intake, also have been developed in an effort to reduce and prevent obesity.

The IOM’s Food Forum held a public workshop November 2 -3, 2010, in Washington, DC, to examine the complexity of human eating behavior and explore ways in which the food industry can continue to leverage modern and innovative food processing technologies to influence energy intake as one method to reduce and prevent obesity. Speakers discussed the associations between certain eating behaviors and weight gain as well as the opportunities and challenges of altering the food in homes and restaurants in order to reduce overeating. This document summarizes the workshop.”

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An analysis of the regulatory and voluntary landscape concerning the marketing and promotion of foods and drinks to children – National Heart Forum [UK] – June 2011

Posted on July 1, 2011. Filed under: Child Health / Paediatrics, Dietetics, Public Hlth & Hlth Promotion |

An analysis of the regulatory and voluntary landscape concerning the marketing and promotion of foods and drinks to children – National Heart Forum [UK] – June 2011

“A new report published by the NHF in June 2011 maps the national and international regulations and voluntary commitments from businesses affecting food and drink marketing to children in order to identify current gaps and opportunities for action.

With contributions from the National Children’s Bureau, the International Association for the Study of Obesity, the International Business Leaders’ Forum and the Institute for Social Marketing, the report also presents fresh insights from children, young people and parents about their awareness of food marketing techniques and the reported influence on their food and drink choices.

It also presents views from commercial stakeholders drawn from food companies, licensing companies, retailers, advertisers and trade associations. In a case study of the Marine Stewardship Council, the report explores the processes for developing voluntary principles and sets out transferable learning which could be applied in developing voluntary principles to control food marketing to children.”

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Analysis of controls on the marketing and promotion of food and drink to children – National Heart Forum [UK] – 24 June 2011

Posted on June 30, 2011. Filed under: Child Health / Paediatrics, Dietetics, Public Hlth & Hlth Promotion |

Analysis of controls on the marketing and promotion of food and drink to children – National Heart Forum [UK] – 24 June 2011

“The National Heart Forum (NHF) was commissioned by the Department to undertake an analysis of the regulatory and voluntary landscape concerning the marketing and promotion of food and drink to children. The NHF brought together a consortium of partner organizations to undertake the work.

The study comprised of 4 activities:

1.A mapping exercise of marketing practices, regulations, policies, commitments and proposals relating to food marketing to children;
2.Consultations with corporate stakeholders;
3.Consultations with children, young people and parents;
4.An analysis of the Marine Stewardship Council as a case study from which to draw transferable learning for developing principles of good practice.

The report, which has been peer-reviewed, covers the four elements set out above and contributes to the debate about marketing and promotion of food to children. The report will be considered in the context of the Public Health Responsibility Deal, with the Food Network High Level Steering Group agreeing to return to the issue of promotion of food to children in phase 3 of its work programme (2012/13).”

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Healthier and more sustainable catering: toolkit and supporting nutrition principles – Department of Health [UK] – 16 June 2011

Posted on June 29, 2011. Filed under: Dietetics |

Healthier and more sustainable catering: toolkit and supporting nutrition principles – Department of Health [UK] – 16 June 2011

“The scientific principles for developing nutrient-based standards to use for planning nutritionally balanced menu cycles. Analysed menus that meet nutrient-based standards ensure that consumers of the food provided are able to meet dietary recommendations.”
Target audience:  Caterers, catering managers and procurers of catering goods and services particularly but not exclusively within the public sector

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Making Food Safer to Eat: Reducing contamination from the farm to the table – CDC – June 2011

Posted on June 29, 2011. Filed under: Dietetics, Public Hlth & Hlth Promotion | Tags: |

Making Food Safer to Eat: Reducing contamination from the farm to the table – CDC – June 2011

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Foodborne Illness Cost Calculator – Economic Research Service of the U.S. Department of Agriculture

Posted on June 29, 2011. Filed under: Dietetics, Health Economics |

Foodborne Illness Cost Calculator – Economic Research Service of the U.S. Department of Agriculture

“Overview
The Economic Research Service (ERS) estimates of the costs of illness and premature death for a number of foodborne illnesses have been used in regulatory cost-benefit and impact analyses. Like all cost estimates, the ERS estimates include assumptions about disease incidence, outcome severity, and the level of medical, productivity, and disutility costs. Changes to any of these assumptions could change the cost estimates and, as a result, change the way policymakers rank risks, prioritize spending, and formulate food safety policies.

The Foodborne Illness Cost Calculator provides information on the assumptions behind foodborne illness cost estimates—and gives you a chance to make your own assumptions and calculate your own cost estimates.”

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Evaluation of the Community Stores Licensing Program – Final report – May 2011

Posted on May 27, 2011. Filed under: Aboriginal TI Health, Dietetics |

Evaluation of the Community Stores Licensing Program – Final report – May 2011 

“The Cultural and Indigenous Research Centre Australia (CIRCA) was commissioned by the Department of Families, Housing, Community Services and Indigenous Affairs (FaHCSIA) to conduct an evaluation of the Community Stores Licensing Program. The final report has now been released.”

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Mandatory folic acid and iodine fortification in Australia and New Zealand: baseline report for monitoring – AIHW – 11 May 2011

Posted on May 17, 2011. Filed under: Dietetics | Tags: |

Mandatory folic acid and iodine fortification in Australia and New Zealand: baseline report for monitoring – AIHW – 11 May 2011

“This report presents key baseline data for monitoring mandatory folic acid and iodine fortification in Australia and New Zealand. Data are presented for each component of the fortification monitoring frameworks as follows: food composition; folic acid and iodine intake; folic acid and iodine status of the populations; and health outcomes.”

ISBN 978-1-74249-137-0; Cat. no. PHE 139; 250pp

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Safety of Probiotics Used to Reduce Risk and Prevent or Treat Disease – AHRQ – April 2011

Posted on May 13, 2011. Filed under: Dietetics | Tags: , |

Safety of Probiotics Used to Reduce Risk and Prevent or Treat Disease – AHRQ – April 2011

“Objectives: To catalog what is known about the safety of interventions containing Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, and/or Bacillus strains used as probiotic agents in research to reduce the risk of, prevent, or treat disease.”  Agency for Healthcare Research and Quality  [US]

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Hunger and Obesity: Understanding a Food Insecurity Paradigm – Workshop Summary – Institute of Medicine – 17 March 2011

Posted on March 18, 2011. Filed under: Dietetics, Health Status, Public Hlth & Hlth Promotion | Tags: , |

Hunger and Obesity: Understanding a Food Insecurity Paradigm – Workshop Summary – Institute of Medicine – 17 March 2011

“Researchers have long observed a relationship between food insecurity—difficulty providing food for all one’s family members, known as hunger in its most severe form—and obesity. The relationship is complicated. Food insecurity and obesity often coincide, occurring in the same communities, families, and individuals. But does food insecurity directly cause excess weight gain, or do these two problems occur together for other reasons? More information is needed to improve our understanding and move closer to eliminating food insecurity and obesity.

The IOM held a workshop November 16-18, 2010, to explore the relationship between food insecurity and obesity, the current state of the research, and the data and analyses needed to better understand their relationship. Participants explored the occurrence of food insecurity and obesity in a variety of groups, including children, immigrants, Native Americans, and rural populations, in addition to the U.S. population as a whole. This document summarizes the workshop.”

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Red meat link to bowel cancer warning – Department of Health [UK] – 25 February 2011

Posted on February 28, 2011. Filed under: Dietetics, Gastroenterology, Oncology |

Red meat link to bowel cancer warning – Department of Health [UK] – 25 February 2011

“People who eat a lot of red and processed meat are being advised for the first time to consider cutting down to help reduce the risk of bowel cancer, the Department of Health announced today.

The advice follows the publication of a new report, from the independent expert Scientific Advisory Committee on Nutrition (SACN), which reviewed the evidence on the links between red and processed meat and bowel cancer. It concludes that red and processed meat probably increases the risk of bowel cancer and people who eat around 90g or more should consider cutting down to reduce their risk.”  [The Iron and Health Report]

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First aid for hospital food – Soil Association [UK] – 2011

Posted on February 9, 2011. Filed under: Dietetics | Tags: |

First aid for hospital food – Soil Association [UK] – 2011

“This report states that some hospitals are falling short of acceptable standards with regards to the food served to patients. It provides several examples where hospitals have proved that it is possible to source fresh, local and organic food with no impact on cost and makes recommendations as to how other hospitals can achieve this.”

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Labelling Logic – the Final Report of the Review of Food Labelling Law and Policy – commissioned by the Australia and New Zealand Food Regulation Ministerial Council – released 28 January 2011

Posted on January 28, 2011. Filed under: Dietetics | Tags: |

Labelling Logic – the Final Report of the Review of Food Labelling Law and Policy – commissioned by the Australia and New Zealand Food Regulation Ministerial Council – released 28 January 2011

“The Panel conducting the Independent Review of Food Labelling Law and Policy, commissioned by the Australia and New Zealand Food Regulation Ministerial Council entitled Labelling Logic to the Chair of the Ministerial Council the Hon Catherine King Parliamentary Secretary for Health and Ageing, on 28 January 2011.”

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Examination of Front-of-Package Nutrition Rating Systems and Symbols: Phase 1 Report – Institute of Medicine – 13 October 2010

Posted on October 14, 2010. Filed under: Dietetics | Tags: , , |

Examination of Front-of-Package Nutrition Rating Systems and Symbols: Phase 1 Report – Institute of Medicine – 13 October 2010

full text online

“The federal government requires that most packaged foods carry a standardized label—the Nutrition Facts panel—that provides nutrition information intended to help consumers make healthful choices. In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as “front-of-package” (FOP) labeling. As FOP labeling has multiplied, it has become easy for consumers to be confused about critical nutrition information. In considering how FOP labeling should be used as a nutrition education tool in the future, Congress directed the Centers for Disease Control and Prevention to undertake a two-phase study with the IOM on FOP nutrition rating systems and nutrition-related symbols. The Food and Drug Administration is also a sponsor.

In Phase 1 of its study, the IOM reviewed current systems and examined the strength and limitations of the nutrition criteria that underlie them. The IOM concludes that it would be useful for FOP labeling to display calorie information and serving sizes in familiar household measures. In addition, as FOP systems may have the greatest benefit if the nutrients displayed are limited to those most closely related to prominent health conditions, FOP labeling should provide information on saturated fats, trans fats, and sodium.”

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Food and Nutrition Guidelines for Healthy Older People: A background paper – NZ Ministry of Health – August 2010

Posted on August 12, 2010. Filed under: Aged Care / Geriatrics, Dietetics, Preventive Healthcare, Public Hlth & Hlth Promotion |

Food and Nutrition Guidelines for Healthy Older People: A background paper – NZ Ministry of Health – August 2010

ISBN number: 978-0-478-35998-5 (Online)   HP number: 5137

Summary of publication

“Food and Nutrition Guidelines for Healthy Older People: A background paper aims to improve nutrition, increase physical activity, reduce obesity, and supports The Health of Older People Strategy (Ministry of Health 2002).

The background paper highlights how the Food and Nutrition Guidelines can be specifically applied to healthy older people. It also informs the health education resources for the general public including Eating well for healthy older people / Te kai totika e ora ai te hunga kaumatua.

It is envisaged that the Food and Nutrition Guidelines for Healthy Older People: A background paper will provide sound and practical advice for health practitioners including dietitians, nutritionists, doctors, nurses, primary health care providers, health promoters, and others working with older people in the practice of healthy nutrition.”

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Diagnosing and Treating Food Allergies: The State of the Research – RAND – June 2010

Posted on June 16, 2010. Filed under: Dietetics, Immunology and Allergy | Tags: |

Diagnosing and Treating Food Allergies: The State of the Research – RAND – June 2010
 
By: Jennifer J. Schneider Chafen, Sydne Newberry, Marc Riedl, Dena M. Bravata, Margaret Maglione, Marika Suttorp, Vandana Sundaram, Neil M. Paige, Ali Towfigh, Benjamin J. Hulley, Paul G. Shekelle

A systematic review of food allergy research found that the prevalence of food allergy in the United States appears to be between 1 and 10 percent, but estimates remain questionable because of poor reliability of the tests used for allergy diagnosis.

Working Paper

Full Document (HTML) 
 
 Full Document  (PDF  File size < 0.1 MB, < 1 minute modem, < 1 minute broadband)

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Malnutrition matters: meeting quality standards in nutritional care – BAPEN – 20 May 2010

Posted on May 26, 2010. Filed under: Dietetics |

Malnutrition matters: meeting quality standards in nutritional care – BAPEN – 20 May 2010

British Association for Parenteral and Enteral Nutrition (BAPEN)

This toolkit contains guidance on defining outcomes to achieve value for money, a summary of national standards and recommendations, and seven tools to help assess local need, current provision, define pathways, education and training provision and develop service specifications, operational frameworks, quality indicators, monitoring and review processes.

Press release

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Strategies to Reduce Sodium Intake in the United States – Institute of Medicine – 20 April 2010

Posted on April 21, 2010. Filed under: Dietetics, Public Hlth & Hlth Promotion | Tags: , , , |

Strategies to Reduce Sodium Intake in the United States

Full text

Released: April 20, 2010
Type: Consensus Report

“Americans consume unhealthy amounts of sodium in their food, far exceeding public health recommendations. Consuming too much sodium increases the risk for high blood pressure, a serious health condition that is avoidable and can lead to a variety of diseases. Analysts estimate that population-wide reductions in sodium could prevent more than 100,000 deaths annually. While numerous stakeholders have initiated voluntary efforts to reduce sodium consumption in the United States during the past 40 years, they have not succeeded. Without major change, hypertension and cardiovascular disease rates will continue to rise, and consumers will pay the price for inaction.

In 2008, Congress asked the IOM to recommend strategies for reducing sodium intake to levels recommended in the Dietary Guidelines for Americans. In this report, the IOM concludes that reducing sodium content in food requires new government standards for the accept­able level of sodium. Manufacturers and restaurants need to meet these standards so that all sources in the food supply are involved. The goal is to slowly, over time, reduce the sodium content of the food supply in a way that goes unnoticed by most consumers as individuals’ taste sensors adjust to the lower levels of sodium.”

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Nanotechnologies and Food – 8 January 2010 – UK

Posted on January 18, 2010. Filed under: Dietetics | Tags: |

Nanotechnologies and Food – 8 January 2010 – (PDF; 611 KB)
UK House of Lords Science and Technology Committee – HL Paper 22–I

“Introduction:

Humans have used technologies to modify their food ever since they invented cooking about 300,000 years ago. The dawn of agriculture approximately 10,000 years ago brought with it a host of new technologies, including selective breeding to enhance crop and livestock yields, and techniques of preservation such as salting, drying, and smoking. The industrialisation of food manufacture in the 19th century led to further innovations in processing and storage, such as canning and freezing, and this continues up to the present day.

…  In this report we examine some of the issues related to the introduction of nanotechnologies into food production, a development that is still in its infancy but is projected to grow rapidly in the next few years. While the use of nanotechnologies in areas such as the electronic, chemical and pharmaceutical industries has been widely discussed, the extent to which these technologies are used, or might be used, in the food sector has received less attention.”

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Vitamin D and Calcium: A Systematic Review of Health Outcomes – AHRQ – August 20

Posted on August 6, 2009. Filed under: Dietetics | Tags: , , , |

New AHRQ Evidence Report on the Health Benefits of Vitamin D and Calcium Available – August 2009
AHRQ= US Agency for Healthcare Research & Quality

“A new AHRQ evidence report of human studies of the possible health benefits of consuming vitamin D and calcium, there appears to be considerable uncertainty as to benefits largely because of conflicting study findings or because specific health outcomes have not been studied.  The review was conducted by the AHRQ’s Tufts Medical Center Evidence-based Practice Center in Boston.  The report, Vitamin D and Calcium: Systematic Review of Health Outcomes, was commissioned by NIH’s Office of Dietary Supplements, FDA, the Public Health Agency of Canada, and Health Canada, to make available independently developed, updated findings for dietary and supplemental calcium, vitamin D, and combinations of the two nutrients for a wide range of health outcomes for possible consideration by a committee of the Institute’s Food and Nutrition Board, which is currently reviewing the 1997 Dietary Reference Intakes recommendations for the amounts of vitamins and minerals that people should consume daily.”

Suggested Citation:
Chung M, Balk EM, Brendel M, Ip S, Lau J, Lee J, Lichtenstein A, Patel K, Raman G, Tatsioni A, Terasawa T, Trikalinos TA. Vitamin D and Calcium: A Systematic Review of Health Outcomes. Evidence Report No. 183. (Prepared by the Tufts Evidence-based Practice Center under Contract No. HHSA 290-2007-10055-I.) AHRQ Publication No. 09-E015. Rockville, MD: Agency for Healthcare Research and Quality. August, 2009.

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