Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023 [0.03%]
代际饮食质量的影响：基于VigiTel 2023的数据分析
João Paulo Lima de Oliveira,Laudicéia Ferreira Fróis,Bianca Aparecida de Sousa et al.
João Paulo Lima de Oliveira et al.
Background: Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generati...
Environmental Performance Indicators Used in Healthcare Foodservices: A Scoping Review [0.03%]
用于医疗保健食品服务的环境绩效指标：一项范围审查
Sharon Ong,Mark Lawrence,Mike Forrester et al.
Sharon Ong et al.
Background: Healthcare foodservices are increasingly recognised as a key contributor to advancing the United Nations Sustainable Development Goals, particularly through reducing greenhouse gas emissions, waste minimisatio...
Dietary and Lifestyle Changes Before and After Diagnosis of Cardiovascular Disease [0.03%]
心血管疾病诊断前后饮食和生活方式的改变
Aoi Suzuki,Yuri Ishii,Ribeka Takachi et al.
Aoi Suzuki et al.
Background: Although the presence or absence of cardiovascular disease (CVD) recurrence is related to lifestyle habits, including diet, evidence for the maintenance of dietary improvement among participants with incident ...
From Sustainability Consciousness to Sustainable Dietary Behaviours: The Mediating Roles of Food Waste and Food Preference [0.03%]
从可持续意识走向可持续的饮食行为：餐饮节约与饮食偏好的介导作用研究
Ayşe Nur Songür Bozdağ,Simay Yeşildağ,Ruken Zeynep Aydın
Ayşe Nur Songür Bozdağ
Introduction: In shaping sustainable dietary habits, the structural dynamics of the food system may play a role as significant as the individual's cognitive processes. This study aims to examine how sustainability awarene...
Dietitians' Perceptions of the Obesity Care Pathway: Qualitative Insights on Access, Follow-Up, and Referral of Patients Living With Obesity [0.03%]
营养师对肥胖护理路径的看法：关于肥胖患者访问、随访和转诊的定性见解
Lucas Schreurs,Valérie Baes,Eva Kimpe et al.
Lucas Schreurs et al.
Objectives: With obesity management medications being used more widely, it is important to understand the role of the dietitian in the obesity care pathway. This study examined primary-care dietitians' perspectives on the...
Developing Systems Thinking Competencies in Emerging Nutrition Professionals: A Case Study Across Academic, Community, and Industry Contexts [0.03%]
新兴营养专业人员系统思维能力的培养——学术、社区和行业背景下案例研究
Keagan M Ringling,Melissa Jansma,Kristina Cibuzar et al.
Keagan M Ringling et al.
Introduction: Preparing nutrition and dietetics professionals for the complexity of modern food, health, and environmental systems requires educational models that move beyond reductionist training. Systems thinking and t...
Nutritional Risk Screening Recommendations for Critically Ill Patients: A Meta-Research Study and Quality Appraisal of Clinical Guidelines [0.03%]
重症患者营养风险筛查推荐意见的元研究及临床指南质量评价
Audrey Machado Dos Reis,Millena Dorneles Pinheiro,Daniela Barbieri Hauschild et al.
Audrey Machado Dos Reis et al.
Clinical practice guidelines (CPGs) are essential tools to support evidence-based nutritional care in critically ill patients; however, the methodological quality and credibility of recommendations for nutritional risk screening remain uncl...
Artificial Nutrition Support During Acute Illness in Pregnancy: A Scoping Review [0.03%]
妊娠期急性疾病期间的人工营养支持：系统综述
Danielle E Bear,Hanna Tejani,Ali Morrison et al.
Danielle E Bear et al.
Background: The delivery of artificial nutrition support during acute illness in patients who are pregnant is complex with considerations for both maternal and foetal health outcomes. However, there is little known about ...
Professional Reasoning in Dietary Hyperkalaemia Management in Chronic Kidney Disease: Development of the PRIME-K Model [0.03%]
慢性肾脏病患者高钾血症管理中的专业判断：开发PRIME-K模型
Andrew Morris,Kelly Lambert
Andrew Morris
Background: Dietary management of hyperkalaemia in chronic kidney disease has traditionally focused on potassium restriction. However, contemporary renal nutrition practice increasingly requires dietitians to balance bioc...
Systems-Based Dialogue With Secondary School Students to Explore School Food Environments That Promote Healthy People and Planet [0.03%]
基于系统的对话：与中学生探讨促进健康人群和地球的校园食品环境
Sarah Browne,Aoife Dooley,Eamon Lovett et al.
Sarah Browne et al.
Background: The quality of food environments in secondary schools in the Republic of Ireland (ROI) varies depending on local practices. Funding for free hot school meals recently increased significantly with phased implem...