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The aim of this study is to describe placement learning opportunities for student dietitians related to future fields of work.

An online questionnaire determined the variety and duration of pre-qualifying practice placements across Europe. Responses from members of the Thematic Network DIETS2 in Europe (n = 39) were analysed.

A response rate of 61 per cent from 19 countries (39 higher education institutions or national dietetic associations) is reported. Four sub-types of placement are used by the respondents for pre-qualifying dietetic students. Placements are in public health, education and social care (28 per cent); clinical (27 per cent); catering (20 per cent) and others (25 per cent), including the food industry. Median number of weeks in the location was 12 for clinical settings; 5 for health, education and social care; 4.5 for in catering and up to 7 weeks in other locations.

If dietitians and nutritionists are to contribute fully to Health 2020 and Europe 2020 agendas for improving the health of the workforce, which is fundamental to improve productivity and lessen absenteeism, then alerting them to diverse strategies and practical implementation as seen in practice is highly important. Developing competence, brought about by engaging in a diversity of practice-based learning, would enable dietitians to meet multidisciplinary and multidimensional roles required to improve European nutritional health.

Clear learning outcomes and competence statements are critical for guiding practice-based learning.

The diversity of locations of placements needs to be promoted and exploited by higher education for health improvement.

The purpose of this paper is to evaluate the quality of dietetic practice placements in European higher education institutions (HEIs).

An online questionnaire was used to investigate adherence to the European Dietetic Practice Placement Standards. Supporting documents were assessed against the “Guide to best practice” criteria.

The questionnaire response rate was 39 out of 67 DIETS2 partners, representing 19 European countries. According to the questionnaire, the majority of HEIs have a formal agreement regarding roles and responsibilities on practice placement. They have clear learning outcomes, policies, standards and procedures to test, approve and monitor practice placements. However, less than half HEIs provide support and training for supervisors. Practice placement documentations from 16 European HEIs were assessed against the 15 “Guide to best practice” criteria. Only 1 HEI met all 15 criteria. The range of the rest HEIs fell between 1-14 criteria, the mean being 10 criteria. The least met criterion concerned appropriate support and guidance for supervisors, which was met by 18.8 per cent of HEIs.

Promoting high-quality practice placements is crucial for the preparation of the dietetic workforce to meet changing societal needs of the dietetic profession, impacting on European nutritional health and productivity.

This study is the first attempt to specifically address quality measures on dietetic practice placements in HEIs across Europe and highlights the issues that need improvement to prepare students for their new roles as dietitians in Europe.

The purpose of this paper is to investigate the key determinants of dietary choices of the Greek population during a period of financial austerity.

Data from the 2016 “Health and Welfare” Greek national cross-sectional survey, in a representative sample of 2,003 individuals, were examined. The survey was conducted via computer-assisted telephone interviews. Sociodemographic characteristics and diet knowledge were examined as potential determinants of four dietary behaviours (fruit, fish, red meat and fast food consumption).

Findings showed significant gender differences against men (64.4% were overweight and obese; 57.6% and 18.4% reported red meat and fast food consumption more than twice a week, respectively). Age and financial affordability were the most significant determinants of fruit consumption. Fish consumption was determined by age, financial affordability, and family status (unmarried, living with the parents). Gender, age, family status (unmarried, living alone), employment status (unemployed) and social support affected red meat consumption. Finally, factors influencing fast food consumption were gender, age and employment status (unemployed).

This research incorporates unique and original insight in the determinants of healthy dietary choices during the austerity measures in Greece. Findings could contribute to a better understanding of the main factors that influence healthy eating and help develop policies to encourage healthy dietary lifestyles for the general public.