Thesis (MVOE)--University of Stellenbosch, 2005. / Bibliography. Also available via the Internet.

M. Tech. Language Practice / The research investigates the impact of monolingual (English) nutrition labelling on consumers' health in South Africa. The focus of the study is to determine if the use of one language on nutrition information labels has an impact on consumers' behaviour and understanding of nutrition information labelling messages, and if their behaviour affects their health.

Thesis (Ph. D.)--University of Missouri-Columbia, 1997. / Typescript. Vita. Includes bibliographical references (leaves 64-72). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1997. / Typescript. Vita. Includes bibliographical references (leaves 64-72). Also available on the Internet.

Obesity within the Canadian population is on the rise, as people continue to lead hurried lifestyles there is little time to slow down and prepare a meal for oneself or one’s family. As younger generations grow up in these rushed lifestyles, the opportunities to learn about food and nutrition in the home is quickly disappearing. As a result this practicum project explores promoting healthy lifestyles by reconnecting people with food through the creation of a Culinary Learning Centre located in The Forks Market Building, in Winnipeg, Manitoba. Individuals who are motivated to change the way they view and value food are provided with a comprehensive learning environment that approaches teaching through a holistic and collaborative manner. Informed by an extensive literature review into the Slow Food Movement, and learning theory; research into four case studies; and detailed programming, culminated in an interior design solution promoting positive learning, social interaction, and student well-being. / October 2016

Master of Science / Department of Computing and Information Sciences / Daniel Andresen / FNPRS program offers nutrition education all over the counties in Kansas. It is necessary to keep track of the budget expenses for the program, resources used and many other parameters involved in the program. There exist number of commodities and products in the process of educating people. Research is needed to determine which value-added products or processes are economically possible and what percentage of it is accepted by people. For these issues, it is very important to maintain this information in a database and generate reports accordingly. The aim of the project is to create a web interface for users to enter the program information regarding the various programs conducted by Family Nutrition Program. The various kinds of data include information about the budget for the program, information about the various collaborating agencies, various kinds of resources used, services provided, proposed equipment and travel funds etc. Users for this application are county agents who take the responsibility of conducting the program and managing their data. Creating a web interface provides a solution to facilitate the agents to manage their data more efficiently and to monitor their records on a day to day basis. It also aims for generating reports for Family Nutrition Program in order to keep a check over their advancements in the program. This project involves handling of various kinds of information such as FNP Proposals, Agent information, FNP Funds, Collaborating Agencies. Database maintenance is made simple thereby allowing the administrators to add as much as data possible and manage accordingly.

Science, technology, engineering and mathematics (STEM) education concepts are naturally contextualized in the study of food and nutrition. In 2014 a pilot group of Utah high school Career and Technical Education Family and Consumer Sciences teachers rewrote the Food and Nutrition Sciences curriculum to add and enhance the STEM-related content. This study is an online needs assessment by Utah Food and Nutrition 1 teachers on the implementation of the STEM-enhanced curriculum after its first year of use in 2015-2016. A Borich needs assessment model was used to create mean weighted discrepancy scores between teacher-perceived levels of importance and teacher-perceived competence for each objective in the new curriculum in order to prioritize professional development needs felt by the teachers. The survey also gathered data on educational backgrounds, teaching experience, demographics, and recommendations from the teachers about barriers and aids to implementation. While it was found that teachers felt moderately competent to teach the new curriculum, the most needed areas of professional development were in the objectives with the highest concentration of STEM-related concepts. In order bring teacher feelings of competence up to the levels of teacher perceptions of the importance of these STEM-related objectives, teachers need to deepen their own knowledge of STEM education concepts through substantive, on-going professional development. Focused webinars and facilitated online collaborations for the teachers would call attention to new and previously missed resources and help the teachers apply them in the classroom.

Introdução: O planejamento da força de trabalho em saúde tem sido referido como um dos principais instrumentos para a efetividade do cuidado. Entretanto, na área de nutrição clínica, os estudos ainda são escassos. Diante dessa constatação, surge a necessidade de pesquisas que possam trazer contribuições científicas, no sentido de preencher as lacunas existentes. Objetivo: Propor parâmetros de referência para o dimensionamento dos nutricionistas clínicos em unidades de internação hospitalar e compará-los com os parâmetros estabelecidos pela Resolução Conselho Federal de Nutricionistas nº. 380 de 2005. Método: Pesquisa aplicada, de campo, metodológica, descritiva, com abordagem quantitativa, realizada em três instituições hospitalares públicas de boas práticas em nutrição, localizadas no município de São Paulo. Para a identificação da carga de trabalho foi empregado o estudo de tempo movimento contínuo, com observação de 19 nutricionistas clínicos, durante a jornada de trabalho. Selecionaram-se 24 dias típicos de trabalho para observação sistemática dos profissionais. O instrumento de medida da carga de trabalho foi construído especificamente para o estudo, validado e verificada a sua aplicabilidade na população-alvo. A análise dos dados envolveu medidas de tendência central e de variabilidade. Para comparação entre as médias, aplicou-se o teste t-Student, ao nível de significância de 5%. Resultados: Foram realizadas 3931 observações. Os nutricionistas despenderam durante a jornada de trabalho: 72,8% em intervenções (9,5% em cuidado direto e 63,3% em cuidado indireto), 0,6% em atividades associadas, 9,1% em atividades pessoais, 0,6% em ausências, 11,8% em deslocamento, 2,6% em espera, 0,6% em reuniões administrativa e em 1,9% do tempo não houve observação. O tempo médio de assistência utilizado para atender os pacientes, nas seis horas, correspondeu a 7,6 minutos, no nível de atendimento primário, 16,1 minutos no secundário e 28,6 minutos no terciário, que equivale a uma proporção de pacientes por nutricionista de 48:1, 22:1 e 13:1, respectivamente. A carga média de trabalho, 360 minutos, correspondeu a 17,4 minutos. As proporções de pacientes por nutricionistas obtidas nesta investigação foram inferiores às preconizadas e estatisticamente significantes. Conclusão: Os resultados apresentados neste estudo avançam o conhecimento na área de nutrição clínica em dois aspectos. Primeiro, ao fornecer dados sobre o processo de trabalho dos nutricionistas clínicos, as intervenções/atividades mais representativas realizadas pelos nutricionistas clínicos em unidades de internação hospitalar e o tempo médio despendido por estes profissionais. O segundo aspecto refere-se à obtenção da carga média de trabalho, parâmetro importante para o cálculo do quadro de nutricionistas clínicos, em unidades de internação hospitalar. / IIntroduction: Health workforce planning is considered as a main tool for health care effectiveness. In spite of this, studies applying planning in the Clinical Nutrition area are still scarce. This fact demands for research that may fill the knowledge vacuum through scientific contributions. Objective: To propose reference parameters for measuring staffing needs of clinical dietitians in hospital units, in comparison to the established parameters stated by Resolution CFN 380 from 2005. Methods: Descriptive applied field research, using a quantitative approach, in three public hospitals considered as sites of good practices in nutrition in Sao Paulo city. A continuous time and motion study was used to measure the workload, through observation of the daily work of 19 clinical dietitians. This systematic observation was performed through 24 typical working days. The workload measurement tool was purposefully designed for this study and its validity and appropriateness to the specific target population was verified beforehand. Data analysis used central tendency and variance measurements, applying t-Student tests at the 5% significance level. Results: A total of 3931 observations were performed. During the workday the dietitians spent: 72.8% in interventions (9.5 % in direct care and 63.3% in indirect care), 0.6% in unit-related activity, 9.1% in personal activities, 0.6% in absence, 11.8% in displacement, 2.6% in standby time, 0.6% in administrative meetings and in 1.9% was not observed. The mean care time used to assist patients in six hours corresponded to 7.6 minutes in the primary care level, 16.1 minutes in the secondary and the tertiary 28.6 minutes, which is equivalent to dietitian-to-patient ratio of 48: 1, 22: 1 and 13: 1, respectively. The mean workload of the dietitian staff corresponded,to 17.4 minutes, in 360 minutes. The dietitian-to-patient ratio was lower than recommended and statistically significant.. The parameters obtained in this research showed are lower than recommended, with statistically significant differences. Conclusion: The study results are useful to enhance knowledge in two areas: firstly, it provides data about the dietitian work process, most significant interventions performed in inpatient care and the mean time spent by these professionals. The second aspect refers to the workload identification of dietitian staff, an important parameter for the calculation the dietitian staff, in inpatient care services.

Introdução: O planejamento da força de trabalho em saúde tem sido referido como um dos principais instrumentos para a efetividade do cuidado. Entretanto, na área de nutrição clínica, os estudos ainda são escassos. Diante dessa constatação, surge a necessidade de pesquisas que possam trazer contribuições científicas, no sentido de preencher as lacunas existentes. Objetivo: Propor parâmetros de referência para o dimensionamento dos nutricionistas clínicos em unidades de internação hospitalar e compará-los com os parâmetros estabelecidos pela Resolução Conselho Federal de Nutricionistas nº. 380 de 2005. Método: Pesquisa aplicada, de campo, metodológica, descritiva, com abordagem quantitativa, realizada em três instituições hospitalares públicas de boas práticas em nutrição, localizadas no município de São Paulo. Para a identificação da carga de trabalho foi empregado o estudo de tempo movimento contínuo, com observação de 19 nutricionistas clínicos, durante a jornada de trabalho. Selecionaram-se 24 dias típicos de trabalho para observação sistemática dos profissionais. O instrumento de medida da carga de trabalho foi construído especificamente para o estudo, validado e verificada a sua aplicabilidade na população-alvo. A análise dos dados envolveu medidas de tendência central e de variabilidade. Para comparação entre as médias, aplicou-se o teste t-Student, ao nível de significância de 5%. Resultados: Foram realizadas 3931 observações. Os nutricionistas despenderam durante a jornada de trabalho: 72,8% em intervenções (9,5% em cuidado direto e 63,3% em cuidado indireto), 0,6% em atividades associadas, 9,1% em atividades pessoais, 0,6% em ausências, 11,8% em deslocamento, 2,6% em espera, 0,6% em reuniões administrativa e em 1,9% do tempo não houve observação. O tempo médio de assistência utilizado para atender os pacientes, nas seis horas, correspondeu a 7,6 minutos, no nível de atendimento primário, 16,1 minutos no secundário e 28,6 minutos no terciário, que equivale a uma proporção de pacientes por nutricionista de 48:1, 22:1 e 13:1, respectivamente. A carga média de trabalho, 360 minutos, correspondeu a 17,4 minutos. As proporções de pacientes por nutricionistas obtidas nesta investigação foram inferiores às preconizadas e estatisticamente significantes. Conclusão: Os resultados apresentados neste estudo avançam o conhecimento na área de nutrição clínica em dois aspectos. Primeiro, ao fornecer dados sobre o processo de trabalho dos nutricionistas clínicos, as intervenções/atividades mais representativas realizadas pelos nutricionistas clínicos em unidades de internação hospitalar e o tempo médio despendido por estes profissionais. O segundo aspecto refere-se à obtenção da carga média de trabalho, parâmetro importante para o cálculo do quadro de nutricionistas clínicos, em unidades de internação hospitalar. / IIntroduction: Health workforce planning is considered as a main tool for health care effectiveness. In spite of this, studies applying planning in the Clinical Nutrition area are still scarce. This fact demands for research that may fill the knowledge vacuum through scientific contributions. Objective: To propose reference parameters for measuring staffing needs of clinical dietitians in hospital units, in comparison to the established parameters stated by Resolution CFN 380 from 2005. Methods: Descriptive applied field research, using a quantitative approach, in three public hospitals considered as sites of good practices in nutrition in Sao Paulo city. A continuous time and motion study was used to measure the workload, through observation of the daily work of 19 clinical dietitians. This systematic observation was performed through 24 typical working days. The workload measurement tool was purposefully designed for this study and its validity and appropriateness to the specific target population was verified beforehand. Data analysis used central tendency and variance measurements, applying t-Student tests at the 5% significance level. Results: A total of 3931 observations were performed. During the workday the dietitians spent: 72.8% in interventions (9.5 % in direct care and 63.3% in indirect care), 0.6% in unit-related activity, 9.1% in personal activities, 0.6% in absence, 11.8% in displacement, 2.6% in standby time, 0.6% in administrative meetings and in 1.9% was not observed. The mean care time used to assist patients in six hours corresponded to 7.6 minutes in the primary care level, 16.1 minutes in the secondary and the tertiary 28.6 minutes, which is equivalent to dietitian-to-patient ratio of 48: 1, 22: 1 and 13: 1, respectively. The mean workload of the dietitian staff corresponded,to 17.4 minutes, in 360 minutes. The dietitian-to-patient ratio was lower than recommended and statistically significant.. The parameters obtained in this research showed are lower than recommended, with statistically significant differences. Conclusion: The study results are useful to enhance knowledge in two areas: firstly, it provides data about the dietitian work process, most significant interventions performed in inpatient care and the mean time spent by these professionals. The second aspect refers to the workload identification of dietitian staff, an important parameter for the calculation the dietitian staff, in inpatient care services.

Food producers must provide food packaging with a mandatory nutrition label in conformity with the contemporary food legislation of the Europian Union. There have been several changes of the legislation in last 10 years. Moreover new rules for providing the health and nutrition claims on food packaging have been issued. Main objectives were to unite legislation valid in the European Union and also to protect the rights of customers. This diploma thesis focuses on nutrition and health claims on food packaging. The aim of the thesis is to summarize changes and current state of legislation on nutrition and health claims on food packaging and also to explore patients' awareness of nutrition and health claims. To analyse the theme of the research the quantitative method was used in a form of a questionnaire given to the patients, who are visiting a dietician. There were 83 patients, who participated in research, 80 questionnaires were analysed (3 questionnaires were not filled in properly, therefore they were not included). Most of the respondents think, that information in nutrition labels on food packaging are true and trustworthy. Respondents also read a nutrition label of food, when buying it for the first time. Most of the respondents have sought the information about health and nutrition claims on...