RESUMO
BACKGROUND: Commercial technology-enabled personalised nutrition is undergoing rapid growth, yet its uptake in dietetics practice remains low. This survey sought the opinions of dietetics practitioners on personalised nutrition and related technologies to understand the facilitators and barriers to its application in practice. METHOD: A cross-section of registered dietitians were recruited in the USA, UK, Australia, Canada, Israel, Mexico, Portugal, Spain, and South Africa. The questionnaire sought their views on the risks of genetics technology, the ethics of genetic testing, the usefulness of new personalised nutrition technologies, entrepreneurism, and the perceived importance of new technologies to dietetics. Validated scales were included to assess personality (Big Five) and self-efficacy (NGSEI). The survey was available in English, Spanish, and Portuguese. Regression analyses were performed to identify factors associated with the integration of nutrigenetic testing into practice, and to identify factors associated with the perceived importance of bio-information, and mobile technology to dietetics practice. RESULTS: A total of 323 responses (response rate 19.7%) were analysed. Dietetics practitioners who had integrated personalised nutrition technology into practice perceived technologies to be less risky (p = 0.02), biotechnology to be more important (p < 0.01), and professional skills to be less important (p = 0.04) than those who had not. They were also more likely to see themselves as entrepreneurs (p < 0.01) and to perceive lower risks to be associated with technology (p < 0.01). Practitioners of nutrigenetics were lower on neuroticism (p < 0.01) and higher on self-efficacy (p < 0.01), extraversion (p < 0.01), and agreeableness (p < 0.01). A higher perceived importance of biotechnology to dietetics practice was associated with higher perceived usefulness of omics tests (p < 0.01). Perceived importance of information technology was associated with the perceived importance of biotechnology (p < 0.01). Mobile technology was perceived as important by dietitians with the highest level of education (p = 0.02). CONCLUSIONS: For dietitians to practice technology-enabled personalised nutrition, training will be required to enhance self-efficacy, address the risks perceived to be associated with new technologies, and instil an entrepreneurial mindset.
Assuntos
Atitude do Pessoal de Saúde , Atitude Frente a Saúde , Dietética/normas , Nutricionistas/psicologia , Medicina de Precisão/normas , Adulto , Idoso , Austrália , Tecnologia Biomédica/normas , Canadá , Feminino , Humanos , Invenções/normas , Masculino , México , Pessoa de Meia-Idade , Portugal , Inquéritos e Questionários , Terapias em Estudo/normas , Adulto JovemRESUMO
The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.
Assuntos
Annona/microbiologia , Dietética/normas , Armazenamento de Alimentos/normas , Alimentos em Conserva/microbiologia , Alimentos em Conserva/normas , Passiflora/microbiologia , Annona/química , Ácido Ascórbico/análise , Fenômenos Químicos , Dietética/métodos , Conservação de Alimentos/métodos , Conservação de Alimentos/normas , Armazenamento de Alimentos/métodos , Temperatura Alta/efeitos adversos , Passiflora/química , Fatores de TempoRESUMO
El proceso administrativo involucra 4 pilares fundamentales que no han cambiado de manera significativa a lo largo de la historia. Lo que si ha cambiado es la forma en que estos principios se aplican en el trabajo diario. Sin embargo, y a pesar de la gran evolución del proceso administrativo, la aplicación de estos conceptos a la Gestión en Salud, no tiene más de 20 años. La aprobación de la NTS N°103-MINSA/DGSP-V.01 Norma Técnica de Salud de la Unidad Productora de Servicios de Salud de Nutrición y Dietética pone fin a un proceso de algo más de 3 años en los que se ha buscado dotar a los Nutricionistas de herramientas técnicas y de recursos humanos que les permitan desarrollar al máximo su potencial profesional.
The administrative process involves 4 pillars that have not significantly changed throughout history. The way these principles are applied in daily work is what changed. However, despite the great evolution of the administrative process, the application of these concepts to the Health Management, has no more than 20 years. The approval f the NTS No. 103-MINSA/DGSP-V. 01 "Technical Standards in Health of the HealthServices Producer Unit of Nutrition and Dietetics" ends a process of just over 3 years in which it is have been sought to provide Nutritionists of the technical tools and human resources to order to maximize their professional performance.
Assuntos
Dietética/normas , Gestão em Saúde , Ciências da Nutrição , Serviços de Dietética/normas , Serviços de Saúde/legislação & jurisprudênciaRESUMO
Ethical issues pertaining research and counseling in nutritional sciences will be arising in this new century. This issue will be of great importance especially in the area of nutraceutical supplementation and disease (pharmacological nutrition). Steps to insure bioethical correctness are discussed in this paper.
Assuntos
Aconselhamento , Suplementos Nutricionais , Dietética/normas , Ética Profissional , Fenômenos Fisiológicos da Nutrição , Dietética/tendências , Previsões , Humanos , PesquisaRESUMO
Contiene: Marco conceptual; Estándares de acreditación; Dirección; Administración; Epidemiología; Consulta externa; Emergencia; Hospitalización; Centro quirúrgico; Esterilización central; Centro obstétrico; Neonatología; Cuidados intensivos; Rehabilitación; Patología clínica; Banco de sangre; Anatomía patológica; Imágenes; Radioterapia; Medicina nuclear; Enfermería; Farmacia; Trabajo social; Nutrición y dietética; Registros médicos y estadística; Lavandería; Mantenimiento; Limpieza; Seguridad
Assuntos
Acreditação/normas , /normas , Bancos de Sangue/normas , Garantia da Qualidade dos Cuidados de Saúde/normas , Hospitais/normas , Neonatologia/normas , Medicina Nuclear/normas , Patologia Clínica/normas , Radioterapia/normas , Reabilitação/normas , Dietética/normas , Enfermagem/normas , Zeladoria Hospitalar/normas , Ciências da Nutrição , Peru , Farmácia/normas , Prontuários Médicos/normas , Serviço Hospitalar de Lavanderia/normas , Serviço Hospitalar de Engenharia e Manutenção/normas , Serviço Hospitalar de Assistência Social/normasRESUMO
Este trabalho investigou as semelhanças, diferenças e discrepâncias existentes entre os dados apresentados em sete tabelas de composiçäo química dos alimentos, nacionais e internacionais, normalmente consultadas pelos profissionais da área de nutriçäo e alimentaçäo, utilizadas para o planejamento e avaliaçäo de dietas (WATT & merril, 1963; INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA, 1977; GELTZ & GELTZ, 1984; PENNINGTON, 1989; SOUCI et al., 1989; HOLLAND et al., 1991; FRANCO, 1992). Para o cálculo e análise comparativa das tabelas foram selecionados 19 alimentos que fazem parte da dieta habitual. Foram eles: alface americana; arroz (cozido); banana nanica; batata inglesa (crua e cozida); café em pó (solúvel); carne bovina (crua e cozida); cenoura (crua); farinha de trigo beneficiada; feijäo roxinho (cozido); frango (peito-cozido); laranja; leite B; macarräo (cozido); mamäo papaia; margarina; ovo (cru); päo francês; queijo mussarela e tomate (cru). Após a seleçäo, enumerou-se os 23 nutrientes para cada alimento e comparou-se cada nutriente nas sete tabelas. Constatou-se haver diferenças significativas nos valores de caloria, vitamina A, vitamina C e cálcio. Em relaçäo à fibra alimentar, observou-se discordâncias nos dados das tabelas pesquisadas, devido à diferença e näo atualizaçäo dos métodos analíticos utilizados para determinar e quantificar a fraçäo fibra da dieta nos diferentes alimentos. Diante dos resultados obtidos, evidencia-se a importância de se conhecer quais tabelas apresentam metodologias de análise e dados mais confiáveis para a utilizaçäo como instrumento de consulta e avaliaçäo.