Table of Contents

Purpose: To gain insight into the decision-making processes used by women when selecting dairy and dairy alternative foods, including examination of the role of bone health concerns. Methods: Semi-structured, point-of-purchase interviews were conducted with a convenience sample of 30 female grocery shoppers. Constant comparative data analysis was used to generate themes on shoppers’ decision-making processes. Results: Women considered multiple issues in their dairy and dairy alternative food choice strategies: taste was most often associated with the fat and sugar content of foods; health concerns were centred on achieving an acceptable body weight and preventing osteoporosis and cardiovascular disease, and women chose foods to satisfy other family members’ needs and preferences and to obtain “good food value.” Women prioritized their food choices by weighing the value of each issue, which led to a strategic process for “maximizing the value” of their food choices. The availability of a wide range of dairy and dairy alternative foods meant that in most instances, it was unnecessary for women to “trade off” one area of concern for another. Conclusions: Dietitians and nutrition educators can help women make dietary changes by helping them identify foods that they perceive as meeting a variety of needs.

Purpose: Dietitians must pass the Canadian Dietetic Registration Examination (CDRE) to practise. Writers’ experiences with the exam were examined, along with factors associated with anxiety and coping mechanisms, preparation strategies, and if and how anxiety, coping, and preparation strategies are perceived to be related to exam performance. Methods: An exploratory descriptive methodology with a researcher-designed questionnaire was used to collect data from a purposive sample in 1999 and 2000 (n=54), and from a convenience sample in 2005 and 2006 (n=11). Participants were CDRE writers from Nova Scotia, New Brunswick, and Ontario. Results: Meaningful preparation was correlated with a more positive exam experience (p=0.023). Writers experiencing lower preparation anxiety were more confident they had passed (p=0.016). Successful coping strategies resulted in decreased writing anxiety (p=0.029). The 2005 to 2006 cohorts prepared less (p=0.004) and experienced less preparation anxiety (p=0.02). Five themes emerged, which extend our understanding of the exam-writing experience. Conclusions: Several strategies may positively influence writing anxiety and improve the overall writing experience. Individuals and organizations and/or writers can consider these findings as they engage in the exam process, revise and/or develop support material, give presentations, or provide advice.

Purpose: Regular, non-therapeutic diets were examined in long-term care (LTC) residents to determine whether these residents consumed adequate nutrients according to current recommendations. Methods: Elderly (88 ± 8 years) residents (31 female, 17 male) in five Saskatoon LTC centres participated. All were receiving regular diets. Dietary intakes were collected for three days at breakfast, lunch, and dinner, by using simultaneous weighed and observation methods. Snacks provided and eaten were also recorded. Results: Observed intakes provided more complete data on nutrient intake than did weighed intakes. Inadequacy was most prevalent (in 70% or more of participants) for folate (according to prefortification intake levels), magnesium, zinc, vitamin E, and vitamin B₆; inadequacy prevalence was below 50% for protein, vitamin C, and thiamine. Mean intakes of calcium, vitamin D, and dietary fibre were well below their respective Adequate Intake (AI) values. Energy consumed at meals and with snacks was 16% less than that offered at meals alone; other nutrients ingested ranged from 0% to 32% below energy offered. To model nutrient planning, target usual intake distributions were calculated where possible. Conclusions: These data suggest that nutrient-dense foods alone may not allow elderly LTC residents to meet intake requirements for many nutrients. Assessment of dietary adequacy in institutionalized elderly people allows for the development of realistic nutrition goals.

Purpose: To evaluate initiation and duration of breastfeeding of infants born to mothers who participated in the Early Childhood Initiative (ECI) program. Factors affecting the initiation and the early cessation of breastfeeding were also explored. Methods: Twenty-five pregnant women participating in the ECI program completed this prospective study. At 36 weeks’ gestation, a questionnaire was administered to assess socioeconomic status, intention to breastfeed and breastfeeding experience. When the infants were three and six months of age, feeding practices were assessed with a questionnaire. Results: The breastfeeding initiation rate was 62.5%. At one and three months postpartum, exclusive breastfeeding rates were 39% and 4%, respectively. At six months, none of the women was exclusively breastfeeding. Primiparity, prenatal classes, having been breastfed and intention to breastfeed at 36 weeks’ gestation were positively associated with breastfeeding initiation. Father’s education, intention to breastfeed at 36 weeks’ gestation, no water or formula given to the infant during hospitalization and higher maternal hemoglobin level at 36 weeks’ gestation were positively associated with the duration of breastfeeding. Conclusions: The rate of initiation and duration of breastfeeding for ECI participants were low. To achieve successful interventions, it is important to target modifiable factors known to influence the initiation and duration of breastfeeding within this population.

Purpose: The notion of transferable skills is part of the comprehensive education model for dietetic practice. Dietitians’ perspectives were collected to determine their understanding of the concept and which dietetic skills they considered transferable in long-term and acute care environments. Methods: The study included a purposive sample of 14 dietitians representing long-term and acute care internship training and employment. The dietitians completed a questionnaire and were interviewed. Results: All respondents demonstrated an understanding of the concept of transferability of skills. Results indicated that the majority believed dietetic entry-level competencies could be achieved in both long-term and acute care environments. While the majority believed competencies could be transferred from one environment to another, issues were raised about transfer from long-term care to acute care. These issues included limited client communication, fewer resources, and less opportunity for exposure to skill areas. Interpretation of the term “skill,” one-way transferability, and level of competence required for the particular working environment emerged as challenges to operationalization of the concept. Conclusions: Transferability of skills within dietetic practice requires further investigation if it is to be fully understood and used to its full potential.