A university-community model for the integration of nutrition research, practice, and education.

A model to integrate nutrition research, practice, and education was conceptualized and implemented to enhance student learning opportunities. The model encourages partnerships between educators and practitioners by providing a mechanism for faculty researchers to work with community practitioners to identify applied research and education projects in which students can participate in the design, implementation, analysis, and reporting. Learning experiences are discussed in relation to the knowledge and performance requirements for entry-level dietitians as mandated by The American Dietetic Association. Faculty and community practitioner relationships to support student learning and goal attainment are described. The research, practice, and education model has particular application to other universities struggling to balance limited resources with increasing expectations for community-university partnerships, and expectations for excellent teaching and scholarship. Resources needed (ie, staff, support services, and physical facilities) to develop and implement the model are discussed. Finally, acquisition options such as shared resources and in-kind contributions are suggested.

Effectiveness of a nutrition education and physical fitness training program in lowering lipid levels in the black elderly.

A multidisciplinary nutrition education and fitness training program was tested for its effectiveness in lowering lipid profiles of elderly clients through dietary modification and exercise. The program served 31 free-living, predominantly female, black elderly aged 56-88 years. Dietary, anthropometric, biochemical, and fitness assessments were performed before and after the 10-week, biweekly program. Significant decreases (p < 0.05) were seen in waist circumference, total cholesterol (TC), low-density lipoproteins (LDL-C), and TC/HDL-C ratio. These findings suggest a 10-week, biweekly program can be effective in producing both significant, as well as favorable changes, in atherogenic lipids in elderly black subjects.

Nutrition services in home care.

As nutrition technology continues to advance, important nutrition issues for home care policymakers include determining the type and level of nutrition care needed to most effectively meet the patient's needs, determining who should provide nutrition services in the home, and reimbursement for nutrition services.

Characteristics of support for mandatory licensure among respondents to a state-wide survey.

Members of the Ohio Dietetic Association were surveyed by a mail-return method beginning on January 10, 1984, to ascertain attitudes toward mandatory licensure among dietitians. Of the 2,435 members surveyed, 2,037 (83.7%) responded. Results indicated that 73.3% of respondents would support a mandatory licensure law if it were made equivalent to current Commission on Dietetic Registration (CDR) requirements. Four of every five members identified with "public regarding" arguments in favor of licensure. Assuming licensure, the majority of members expressed support of a "CDR-like" licensure examination followed by continuing education requirements for renewal. Support, however, was significantly related to whether a mandatory licensure law included a "grandfather" clause. Without such a clause, support fell to about 48%. Discriminant analysis revealed that age and years of experience in the field of dietetics were the most important variables for differentiating between supporters and opponents of licensure without a grandfather provision. The results suggest that the demographic composition of dietitians in states considering adopting mandatory licensure provisions will largely determine the support for or opposition to such a law.