| Popis: |
As the largest group of US food and nutrition experts, registered dietitians (RDs) require food composition data to make practice decisions. Uses for these data vary with the practice area, but RDs experience some common needs: (1) easy access to data, (2) continual updates with new foods and new food components important to human health, (3) simple ways to keep abreast of changes, and (4) a basic understanding of the uses and limitations of the data in various practice areas. These needs are largely being met, but gaps exist and some improvements can be made. Availability of accurate data has improved along with the technology to convert the information into useful formats for planning and evaluating diets, writing educational materials, counseling clients and conducting research. However, RDs in some settings may not have access to the technology needed to use food composition databases. Many undergraduate programs do not include courses or training about how food composition data are generated and tabulated. RDs may not know where to quickly find information or know what data are available. As food composition data continue to expand and technology advances, RDs may benefit from exploring new ways to stay abreast of changes and advocate for what is most needed in their practices. Better methods and more food composition data will support evidence-based and cost-effective dietetic practice. |
Full Text from ScienceDirect