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The purpose of this paper is to examine the role of dietitians who work as entrepreneurs.

The paper uses examination of websites for professional dietitians, relevant literature and discussions with dietitians who work as entrepreneurs.

Dietitians in the USA are well established as entrepreneurs. The role is also established in the UK. There appear to be increasing opportunities for entrepreneurial dietitians.

This is an examination of existing information in websites and publications, not an original survey.

Dietitians could consider entrepreneurial opportunities as a career.

Dietitians have skills that could benefit both individuals and organisations. Offering these by entrepreneurial activities could provide positive benefits.

There appear to be few articles in the UK on entrepreneurial dietetics.

This article focuses on the dietary requirements of people with Diabetes Mellitus, both insulin dependent and non‐insulin dependent. It is one disorder where good dietary management can benefit control, well being and avoid complications. The guidelines for dietary intake for those with Diabetes Mellitus both past and present are given. The recommended intake of carbohydrate, fruit and vegetables, sugar, protein, fat, salt and alcohol are also discussed. The study itself focuses on the organisations involved in producing diet sheets for people with Diabetes Mellitus. The article also gives information on how to obtain such publications.

Dietitians employed by the National Health Service (NHS) provide practical advice and up to date information on therapeutic diets for individuals whose medical condition requires it. They also provide up to date knowledge and expertise as regards nutrition for the promotion of health of the general population.

Briefly reviews the case history of dietary intervention in the case of a six‐year‐old boy with a diagnosis of autism. Identifying food intolerances to milk and gluten, and the removal of these items from the child’s diet, led to an improvement in his condition and behaviour.

The positive deviance (PD) focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended practices modeled by people like themselves. Currently, most food safety education is delivered through reading materials. The purpose of this paper is to explore the effectiveness of food safety education utilizing three interventions: PD, personal story reading and reading standard material.

A total of 89 pregnant women and 93 people with diabetes received food safety information through one of three intervention methods: PD, reading standard educational material (Standard) and reading material presented in a story format (Story). A survey assessed self-reported risk and food safety knowledge and personal hygiene before and after the interventions. Take-home assignments allowed participants to practice recommendations. Post class interviews and survey assessed knowledge gained and reported behavior change.

Compared to those who merely read educational information, participants in a PD Intervention had higher knowledge scores and adopted more safe handling recommendations. Involvement of the participants and the length of information exposure likely contributed to the significant difference between the interventions. This suggests that food safety education is most effective when delivered in a supportive discussion format. Health education programs for these vulnerable groups should endeavor to deliver safe food handling guidelines through a PD approach.

Previous research demonstrated the effectiveness of PD when delivering nutrition education. This is the first paper that explored the effectiveness of a PD intervention in delivering safe handling recommendations.

This paper aims to describe a service evaluation study of “Balance” – a National Health Service Tier 2 pilot weight management course delivered in a primary care mental health service. The 12 weekly sessions included dietetic, psychological and behavioural elements underpinned by cognitive behavioural theory and “third-wave” approaches, including acceptance and commitment therapy, compassion-focused therapy and mindfulness.

A mixed-methods design was used in this service evaluation study that included analysis of outcome measures (weight, eating choices, weight-related self-efficacy and mental health) and focus group data (n = 6) analysed using thematic analysis. Eleven clients with a body mass index of 25–40 kg/m² enrolled, and nine clients completed the course. Outcome data were collected weekly with follow-up at three and six months.

Quantitative data analysis using non-parametric Wilcoxon signed-rank tests showed that the group mean weight decreased significantly (p = 0.030) by the end of Balance, but the group mean weight loss was not statistically significant at the three-month (p = 0.345) or six-month (p = 0.086) follow-up. The qualitative results showed that participants valued the course ethos of choice and also welcomed learning new tools and techniques. Balance was very well-received by participants who reported benefitting from improved well-being, group support and developing new weight management skills.

Only one client attended all sessions of the group, and it is possible that missed sessions impacted effectiveness. Some of the weight change data collected at the six-month follow-up was self-reported (n = 4), which could reduce data reliability. Focus group participants were aware that Balance was a pilot with a risk that the group would not be continued. As the group wanted the pilot to be extended, the feedback may have been positively skewed. A small sample size limits interpretation of the results. A group weight management intervention, including dietetic, psychological and behavioural elements, underpinned by cognitive behavioural theory was well-received by service users and effective for some. Commissioners and service users may have different definitions of successful outcomes in weight management interventions.

Longer-term support and follow-up after Tier 2 weight management interventions may benefit service users and improve outcomes.

The paper contributes to a small but growing evidence base concerned with the design and delivery of weight management interventions. Areas of particular interest include: a gap analysis between the course content and National Institute for Health and Care Excellence clinical guidelines, participants’ views on the most impactful course features and recommendations for course development. The results also show a disconnect between evidence-based guidelines (mandatory weight monitoring), participants’ preferences and clinicians' experience. The difference between client and commissioner priorities is also discussed.

National Health and Morbidity Survey of Malaysia 2011 revealed that hypercholesterolemia (35.1 per cent, 6.2 million) was the primary leading causes of cardiovascular disease in Malaysia. Currently, three established recommended approaches such as therapeutic lifestyle change (TLC) diet, pharmacotherapy (simvastatin) and TLC + simvastatin are available to the public but, to our knowledge, have never been compared in Malaysia Primary Health Care setting. Hence, this paper aims to compare the lipid lowering effects of these three approaches in a primary health care clinic.

This randomized trial enrolled 180 patients with hypercholesterolemia who met adult treatment panel III (ATP III) criteria. All participants were randomized to TLC diet, simvastatin (10-20 mg/d) or TLC + simvastatin diets. The TLC group was enrolled in a 12-week multidisciplinary lifestyle program that involved monthly 45 minutes to hour meetings. The simvastatin group received medication, and traditional counseling was conducted by registered medical officer. Another group was enrolled into TLC + simvastain treatment. The primary outcome measure was the percentage change in low-density lipoprotein-cholesterol. Secondary measures were changes in weight loss, blood pressure and dietary changes. Assessments were repeated at three-month interval.

Lifestyle changes combined with simvastatin had a better lipid lowering effect compared to the other two treatments. However, TLC had a better weight and blood pressure reduction compared to the other two treatments. Nevertheless, TLC group showed reduction proportions similar to standard therapy with simvastatin or TLC + simvastatin. TLC has proven as an alternative approach to hyperlipidemia for a subset of patients unwilling or unable to take statins especially in a community-based, primary health care setting.

Weight loss was not recorded for simvastatin participants, and this was the major drawback of this study, and there was no comparable weight loss reduction with other groups.

In Malaysia, the efficacy of hypocholesterolemic therapies among patients who are receiving the most common lipid-lowering drug, simvastatin, in primary health care setting has not been clearly defined. There is also a lack of research on the efficacy of TLC conducted by registered dietitian in a primary health care setting in Malaysia.

The initiative, to enable customers to receive dietary advice from a state‐registered dietitian, in the pharmacy stores of Superdrug in the Midlands, provided an easily accessible and useful way of making available such advice to those visiting the store.

This paper briefly details the preliminary findings on the usage of the Web site launched by the British Meat Nutrition Education Service which is dedicated to health care professions. The way in which the Web site has been launched to state‐registered dietitians in the first instance is discussed. The uptake of the nutrition education tool entitled “Getting the balance right” available both as a poster and leaflet is briefly quantified. This tool acts as a food selection guide, which can be used by those involved in nutrition education. Details of how to obtain copies of “Getting the balance right” are included.

The purpose of this paper is to explore the perceptions and experiences of early adopters of the technology.

Registered dietitians (RDs) (n=14) were recruited from the UK, Canada, South Africa, Australia, Mexico and Israel. Six qualitative interviews and two focus groups were conducted online using a conference calling platform. Data were recorded, transcribed and thematically analyzed.

Early adopters of nutrigenomics (NGx) were experienced, self-efficacious RDs who actively sought knowledge of NGx through communication with one another and the broader scientific community. They considered NGx an extension of current practice and believed RDs had the skills to deliver it. Perceived barriers to widening the application of NGx were linked to skepticism among the wider dietetics community. Proliferation of unregulated websites offering tests and diets was considered “pseudoscience” and detrimental to dietetics fully embracing NGx. Lack of a sustainable public health model for the delivery of NGx was also perceived to hinder progress. Results are discussed with reference to “diffusion of innovation theory.”

The views of RDs who practice NGx have not been previously studied. These data highlight requirements for future dietetic training provision and more inclusive service delivery models. Regulation of NGx services and formal recognition by professional bodies is needed to address the research/practice translation gap. Further research is required to inquire as to the views of the wider dietetics profession.