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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
Functional dietitians or nutritionists are trained in the fundamental principles of whole-foods nutrition, particularly the concept of “food as medicine.” Educational requirements differ for dietitians versus nutritionists, which has created confusion for patients. Here’s what you should know about these practitioners. A dietitian is an expert in dietetics, a branch of knowledge concerned with diet and its effects on health. A dietitian will commonly work with patients to alter their nutrition based on a medical condition and/or individual goals. A registered dietitian (RD) has to complete at minimum a bachelor’s degree in nutrition and dietetics and pass a national exam for certification. A nutritionist is a more general term that can apply to individuals with a variety of certifications and training. In the United States, the title “nutritionist” can be applied to anyone who offers general nutritional advice. Nutritionists are not as regulated as dietitians, yet many nutritionists have advanced degrees and have passed nutritionist certification boards. For example, a holistic nutritionist who specializes in functional nutrition may sit for the certification exam administered by the Holistic Nutrition Credentialing Board.
Enhancing the Nutrition Prescription Using Behavioral Approaches
Published in James M. Rippe, Lifestyle Medicine, 2019
Jonas Sokolof, Margaret Loeper Vasquez, Jenny Sunghyun Lee, Daniel B. Clarke, P. Michael Stone
The format and implementation are straightforward in Table 22.3 and continues to have the benefits previously outlined in Table 22.2. The results have been improved nutrition education, biomarkers, and therapeutic lifestyle changes. The programs have increased the frequency of delegated nutrition education and nutritionist evaluation visits for all of the chronic conditions frequently seen in the clinic (see Table 22.3).
Postoperative Nutritional Management of the Bariatric-Surgery Patient
Published in Emmanuel C. Opara, Sam Dagogo-Jack, Nutrition and Diabetes, 2019
Screening of patients for nutritional deficiency begins before surgery (see Table 10.1) with supplements recommended for at-risk nutrients; these screenings are continued post-surgery (see Table 10.2). During post-surgical follow-up, patients should visit a bariatric nutritionist for at least six meetings during the first year, and then have one to three appointments annually.48 Maintaining support with a multidisciplinary team including nutritionist, psychologist, and medical professionals is recommended, as these communications provide the greatest success in maintaining surgical weight loss, as well as to monitor nutrient status, as nutrient insufficiencies and deficiencies may arise several years after surgery.49 Furthermore, utilizing a registered dietitian along with the surgeon to deliver care in post-surgery patients provided better long-term outcomes, such as fewer readmissions from diet-related problems, lower cardiometabolic risk factors (blood lipids), and improved nutrient biomarkers as compared to the surgeon alone.50
Effect of a Personalized Enteral Nutrition Protocol on the Postoperative Nutritional Status in Patients Who Underwent Oral Cancer Surgery
Published in Nutrition and Cancer, 2023
Chunbo Ding, Qing Chen, Feng Zhang, Bin Xu, Huiqin Zhang
A multidisciplinary nutrition management team comprising medical, nursing, and nutritionist teams was established in the Department of Stomatology. The two medical teams included a team leader with the title of deputy chief physician or higher, an attending physician, and two resident physicians. Each nursing team included a team leader who held the title of chief nurse and had more than 5 years of clinical nursing experience in the stomatology department, a head nurse who held the title of deputy chief nurse, and three nurses with at least 2 years of clinical nursing experience in the stomatology department. The members of the nutritionist team all had bachelor’s degrees and included the director of the nutrition department, who held the title of deputy chief physician and nutritionist. There was a clear division of labor among the three teams. The medical team was responsible for disease diagnosis and management, therapeutic guidance provision, and vital indicators monitoring. The nutritionist team attended every 1–3 day and was responsible for evaluating the patient’s nutritional status and gastrointestinal tolerance. The nursing teams were responsible for administering enteral nutrition, observing and nursing the patient, and monitoring the overall quality of care. The management team members provided feedback to each other, promoted effective communication and discussion through common ward rounds, group meetings, work groups, or telephone conversations, and dynamically adjusted the intake of nutrient solutions.
A novel intragastric balloon for treatment of obesity and type 2 diabetes. A two-center pilot trial
Published in Scandinavian Journal of Gastroenterology, 2022
Christer Julseth Tønnesen, Jøran Hjelmesæth, Dag Hofsø, Serena Tonstad, Jens Kristoffer Hertel, Eli Heggen, Line Kristin Johnson, Tor Erik Mathisen, Mette Kalager, Paulina Wieszczy, Asle W. Medhus, Magnus Løberg, Lars Aabakken, Michael Bretthauer
Our trial differs from previous studies in several ways: first, all our patients had type 2 diabetes while there were few such patients in other studies. Delayed gastric emptying has been proposed as a significant physiologic mechanism of intragastric balloons [26]. After the 10 first patients had been treated in Oslo, we discussed the possibility for diabetic gastroparesis as a possible impediment for effective balloon treatment in diabetic patients. However, gastric emptying tests performed by the subsequent group of patients treated in Vestfold showed no apparent association of slow gastric emptying with treatment efficacy. Second, we applied real-world nutritional follow-up with nutritionist visits on two occasions prior to week 16, as compared with four occasions in previous studies. A blue-tooth scale and smartphone app was also used to enhance compliance in in other studies. This emphasizes previous suggestions that the balloon needs intensive parallel nutritional counseling to be effective [27]. However, we did not register food intake or habits during balloon therapy and thus do not know if and how these changed due to the balloon. Third, our patients received treatment within the Norwegian public health care system, with no patient co-payments for participation, as in other studies. Thus, our results may be more valid for what can be expected in real life, as compared with other settings with highly motivated patients who have to pay for intervention and follow-up themselves.
Calorie restriction in combination with prebiotic supplementation in obese women with depression: effects on metabolic and clinical response
Published in Nutritional Neuroscience, 2021
Elnaz Vaghef-Mehrabany, Fatemeh Ranjbar, Mohammad Asghari-Jafarabadi, Sonia Hosseinpour-Arjmand, Mehrangiz Ebrahimi-Mameghani
Patients in the prebiotic group received 10 g/day of inulin (Sensus Co., the Netherlands) and those in the control group received 10 g/day of maltodextrin (FIC Co., China). The contents of the sachets were dissolved in a glass of water and drunk after lunch. Inulin at the dose of 10 g/day is well-tolerated by the gastrointestinal tract and can increase fecal Bifidobacteria (the most common target for the prebiotics) in only 2 weeks [31,32]. Studies that have used 10 g/day of inulin have reported beneficial effects of the intervention on FBS, HOMA-IR, and lipid profile [22]. During the biweekly visits, the patients discussed with a nutritionist any inconvenience with the supplements or diet. Compliance to supplements was assessed by counting the remaining sachets; consuming ≥80% of the supplements was considered compliance. Data on calorie intake, obtained from the 3-day food diary, was used to assess adherence to the dietary plans given to the patients.