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Cardiovascular disease and cardiac events are common and serious health conditions in the United States. Nutrition therapy can play a significant role in the management and treatment of cardiovascular disease, which includes cardiac events. This study examined the dietary supplement knowledge and recommendations made by registered dietitians (RDs), cardiologists, physician assistants, and nurse practitioners to treat patients after experiencing a cardiac event. Over 75 cardiologists, physician assistants, and nurse practitioners in the Tricities area of Tennessee and 3,000 RDs nationwide were asked to complete a 15-question web-based survey. Over 280 RDs and only one cardiologist responded. Findings suggest RDs are aware of evidence supporting dietary supplementation in the treatment of general heart health and cardiac events. Additionally, RDs make dietary supplement recommendations as treatment for patients who have experienced a cardiac event, specifically omega-3 fatty acids or fish oil, coenzyme Q10, and plant sterols.

People use others' dress to make assumptions, including how they believe the wearer will behave. Observers then adjust their behavior in response to the anticipated behavior of the wearer. Physician or nurse dress affects the degree to which patients perceive the medical professional as confident, experienced, competent, mature, trustworthy, and professional. Dietitian dress has not been studied. Our purpose was to identify 1) the current level of formality of dress of registered dietitians (RD), 2) characteristics of dress codes, 3) the effect of RD dress on patient/client perceptions of professional traits, and 4) the level of formality at which an RD is perceived as being most professional. Phase I Respondents were randomly selected from the American Hospital Association database and the national WIC directory. A total of 972 managers (449 WIC and 523 hospital nutrition services) completed a survey about their facility's dress code policy for RDs, and how the facility's dietitians dress for work. Data showed that at most WIC clinics dietitians dress in Semi-Casual (khaki pants/collared knit top) attire while most hospitals dietitians dress in Business Casual II (dress slacks/knit shirt) attire. Over half of all managers surveyed felt that dietitian dress was important and a priority. Phase II Respondents were patients/clients of a hospital or WIC clinic in Illinois, Virginia, or Utah. Respondents gave demographic information and rated pictures of a dietitian in nine sets of clothing on eight characteristics: empathetic, competent, approachable, credible, organized, effective, professional, and confident. Respondents identified the dietitian with whom they would most and least prefer to have nutritional counseling. A total of 582 surveys were collected. These data showed that WIC participants and hospital patients most preferred the dietitian to dress in Business Casual (dress slacks/collared dress shirt) with a lab coat; this attire also received the most positive/desirable Professional Characteristic Scores. All respondents least preferred the dietitian dressed in Casual (jeans/knit shirt) attire; this attire received the least positive/desirable Professional Characteristic Scores. Only 1.1% of WIC and 8.1% of hospital dietitians regularly wear dress slacks, a collared shirt, and a lab coat, the patients'/clients' most preferred dress for dietitians.

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The purpose of this study was to determine whether providing residents of the James H. Quillen Veterans Affairs Medical Center Community Living Center with a choice of nourishment options between meals would improve their satisfaction with the nourishment administration process. As opposed to being given the same nourishment item each day, residents were offered choices from a nourishment cart based upon their diet order. Sixteen residents completed the pre-survey, participated in the revised nourishment cart system for a 3-week period, and completed the postsurvey. Level of satisfaction was determined by analyzing the responses given by the residents on the pre- and post-surveys. There were increases in the overall level of satisfaction the residents felt with the incorporation of the new nourishment cart system.

The objective of this thesis is to define the role of employers in the prevention of chronic non-communicable diseases, more precisely to explore the existing effective opportunities for the prevention of chronic non-communicable diseases that employers can provide at workplace. Consequently, find out the attitudes of employers in the Czech Republic to these prevention interventions possibilities in comparison with the attitudes of employees. Finally, demonstrate the effectiveness of the selected prevention tool in a case study of one employer. The theoretical part of the thesis defines the main non-communicable diseases, their prevalence and incidence on a global scale and in the Czech Republic. The main risk factors of these diseases are described with an emphasis on modifiable behavioural risk factors. The review of the latest studies summarizes the evidence-based information on the impact of key behavioural lifestyle factors in the prevention of chronic non-communicable diseases. The possibilities to reduce risk factors of non-communicable diseases by employers are discussed in the analysis of available up-to-date scientific literature. The aim of the analysis was to identify and clearly define the key areas of employers' interventions and find out to what extent the employers in the Czech...

Changing demographics in the United States to a minority-majority culture require health care professionals who are culturally competent to provide appropriate care to patients. In a university in the Mid-Atlantic region of the United States, a gap existed between student education and the culturally competent professional practice of entry-level registered dietitians. Using Freire's notion of social justice and Vygotsky's constructivist theory as the conceptual frameworks, the purpose of this study was to explore educators' instructional strategies that promoted cultural competence in nutrition and dietetics education. The research questions examined how educators described the instructional practices they employed to promote cultural competence in nutrition and dietetics education. Using a qualitative instrumental case study design, 9 educators responded to an open-ended questionnaire, as well as provided documents for analysis in the form of assignments. First-cycle data analysis was conducted using an initial coding protocol followed with a second-cycle phase using axial coding. The key themes for educators included the necessity of cultural competence in nutrition and dietetics instruction, and classroom and experiential learning activities engagement. The key conclusion was cultural competence is necessary to bridge the gap between student education and professional practice. The project study resulted in a position paper that recommended revising the local study site's curriculum to be based in cultural competence instruction through multiple modalities of collaborative and experiential learning activities. Positive social change will be present through enhancing nutrition and dietetics education to better better prepare students to be culturally competent professionals who provide improved health care to their patients.