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Purpose: Demonstrating the effectiveness of nutrition counselling is imperative, not only to promote successful patient outcomes but also to secure funding. This study therefore assessed the value and effectiveness of nutrition counselling. Methods: To measure clients’ perceptions of the value of inpatient counselling, the Clients’ Perceptions about Nutrition Counselling (CPNC) instrument was administered to 164 clients one week after hospital discharge. To determine if inpatient nutrition counselling is effective in promoting changes in eating behaviours, the same clients were asked to complete the Health Habits and History Questionnaire (HHHQ) before counselling and then at three and six months following discharge. Results: The majority of respondents who completed the CPNC indicated that the information provided by the dietitian was useful, that the dietitian was knowledgeable, and that they knew what to eat after speaking with the dietitian and had changed their diet according to the recommendations. From the HHHQ, respondents counselled for heart health diet modifications (n = 45) significantly lowered their intake of energy (p<0.002), fat, saturated fat, sodium, and cholesterol (all p<0.001) over time. Conclusions: These results suggest that inpatient nutrition counselling is perceived as valuable and results in positive dietary behaviours, the majority of which are sustained at six months.

In 1995, Oshawa General Hospital (now Lakeridge Health Corporation, Oshawa site) developed an interdisciplinary feeding and swallowing clinic to serve children with feeding problems. After four years, a retrospective chart review of 104 subjects was completed to assess the performance of the clinic, which consists of a pediatrician, a speech-language pathologist (S-LP), an occupational therapist (OT), and a registered dietitian (RD). Goals were set at the initial and follow-up visits. These goals were individualized according to client needs and were related to improvements in growth and/or feeding abilities. During this period, 176 of 232, or 75.9% (70-81, 95% confidence interval), of the initial goals were attained by the first follow-up visit. Progress in the clinic, as measured by the number of goals achieved by the first follow-up visit, was further analyzed according to the patient age group/category (i.e., infant, toddler, and child) and by the health care professional (i.e., S-LP, OT, and RD) to ascertain and compare success rates in these groups and professionals. The overall success rates in the patient age groups (p=0.07) and among the different professionals (p=0.92) were not significantly different. In short, the interdisciplinary team approach proved successful in treating feeding problems in patients referred to the clinic.

Purpose: Much has been published on the nutritional and health benefits of fermented dairy products, especially those containing probiotic microorganisms. However, consumers may not be familiar with the term “fermented dairy products,” and therefore may not take full advantage of them. University students’ knowledge and consumption patterns of fermented dairy products were assessed. Methods: University students (n=223) completed a survey consisting of a section on demographics and another on knowledge and consumption patterns. Results: The majority of respondents (62%) were not familiar with the term “fermented dairy products.” Most respondents consumed yogourt a few times a week (40%) or a few times a month (30%). Almost all respondents (92%) were unable to identify the difference between regular and probiotic yogourt. Most respondents (93%) had not heard of acidophilus milk, but the majority (65%) would be willing to try it. Most respondents were unsure whether sour cream (65%), yogourt beverages (74%), and cheddar cheese (61%) were fermented dairy products. Sixty percent of respondents never consumed yogourt drinks. Conclusions: Education is needed about fermented dairy products, especially probiotics, and their nutritional and health benefits. Such education may increase their acceptability and consumption.

Nutrition therapy is an integral part of the management of gestational diabetes mellitus (GDM). Four leading nutrition and diabetes organizations, the Canadian Diabetes Association (CDA), Dietitians of Canada (DC), Diabète Québec (DQ), and the Ordre professionnel des diététistes du Québec (OPDQ), formed a partnership to develop evidence-based nutrition practice guidelines for the management of GDM. It was generally agreed that nutrition requirements during pregnancy are similar for women with or without diabetes. However, evidence supporting current nutrition therapy practice specific to these clients remains limited. Nutrition recommendations for the management of GDM provided here are built on the available evidence and the principles, practices and treatment goals of the Canadian Diabetes Association 2003 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada. They identify areas where additional research is needed to support optimal nutrition therapy.