Journal of the Academy of Nutrition and Dietetics
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The trends in compliance with the dietary recommendations of the Swiss Society for Nutrition in the Geneva population were assessed for the period from 1999 to 2009 using 10 cross-sectional, population-based surveys (Bus Santé study) with a total of 9,320 participants aged 35 to 75 years (50% women). Dietary intake was assessed using a self-administered, validated, semi-quantitative food frequency questionnaire. Trends were assessed by logistic regression adjusting for age, smoking status, education, and nationality using survey year as the independent variable. ⋯ Adequate iron intake decreased from 68.3% to 65.3% in men and from 13.3% to 8.4% in women (multivariate-adjusted P for trend<0.001). Conversely, no significant changes were observed for carbohydrates, protein, total fat (including saturated, monounsaturated, and polyunsaturated fatty acids), fiber, and vitamins D and A. We conclude that the quality of the Swiss diet did not improve between 1999 and 2009 and that intakes deviate substantially from expert recommendations for health promotion and chronic disease risk reduction.
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Randomized Controlled Trial
Slower eating speed lowers energy intake in normal-weight but not overweight/obese subjects.
The effect of eating speed on energy intake by weight status is unclear. ⋯ Eating slowly significantly lowered meal energy intake in the normal-weight but not in the overweight/obese group. It lowered eating rate and energy density in both groups. Eating slowly led to lower hunger ratings in both groups and increased fullness ratings in the normal-weight group at 60 minutes from when the meal began.
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Most studies on the prevalence of supplement use in the United States were cross-sectional or evaluated trends in limited variety of supplements. The objective of this study was to describe the longitudinal and secular trend of dietary supplement use over the past 20 years in health professionals using data from two large prospective cohorts. We analyzed cohort data from 1986 to 2006 in the Nurses' Health Study (NHS) and the Health Professionals Follow-Up Study (HPFS). ⋯ In conclusion, the use of many types of dietary supplements has increased over time, but the use of antioxidant supplements has declined. The secular increase in the prevalence of use of supplements across the same age group suggests that aging of the population is not the primary reason for the increase. These findings in health professionals need to be replicated in the general populations.
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Sustainability is the ability of a system to be maintained over the long term. Resilience is the ability of a system to withstand disturbances and continue to function in a sustainable manner. Issues of sustainability and resilience apply to all aspects of nutrition and dietetics practice, can be practiced at both the program and systems level, and are broader than any one specific practice setting or individual intervention. ⋯ This Standards of Professional Performance document covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources. Within each standard, specific indicators provide measurable action statements that illustrate how sustainable, resilient, and healthy food and water systems principles can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems.
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Nutritional parameters could influence self-perceived health and functional status of older adults. ⋯ Higher diet quality was prospectively associated with better quality of life and functional ability.