A Problem-based Nutrition Care Model That is Diagnostic Driven and Allows for Monitoring and Managing Outcomes

Lacey, Karen; Cross, Nanna

doi:10.1016/s0002-8223(02)90133-1

Cited by 16 publications

(6 citation statements)

References 6 publications

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“…Years of study and clinical testing led Kight to expand the nutrition care process to nine steps (34). In 2002, Lacey and Cross presented a nutrition care process model, including nutrition diagnosis (35). For the nutrition diagnosis step they provide a common language that can be used to describe nutrition problems and develop the care plan.…”

Section: Introductionmentioning

confidence: 99%

Orientation to Nutrition Care Process Standards Improves Nutrition Care Documentation by Nutrition Practitioners

Hakel-Smith¹,

Lewis²,

Eskridge³

2005

Journal of the American Dietetic Association

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Nutrition practitioners with orientation to nutrition care process standards documented more related nutrition care process steps than practitioners without this orientation. Providing nutrition practitioners with ongoing education and clinical experiences in use and documentation of the nutrition care process and a standardized language may be indicated to increase the number of completed nutrition care process chains and improve documentation of nutrition care and patient outcomes.

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Section: Introductionmentioning

confidence: 99%

Orientation to Nutrition Care Process Standards Improves Nutrition Care Documentation by Nutrition Practitioners

Hakel-Smith¹,

Lewis²,

Eskridge³

2005

Journal of the American Dietetic Association

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“…The American Dietetic Association's (ADA) 2003 introduction of the Nutrition Care Process/Standardized Language (NCP/SL) provided dietetics practitioners with a model for quality care and a taxonomy describing the unique services of dietetics practitioners (1)(2)(3)(4). The use of SL, published in the International Dietetics and Nutrition Terminology (IDNT) Reference Manual (5), in electronic and personal health records will enable patients, caregivers, and providers to prevent or manage acute and chronic disease (6,7).…”

mentioning

confidence: 99%

Content Validation of a Standardized Language Diagnosis by Certified Specialists in Gerontological Nutrition

Ritter-Gooder

Lewis

Eskridge³

2011

Journal of the American Dietetic Association

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“…Common process metrics have included overall intervention duration, number of contacts, setting, theoretical background, qualifications/disciplinary background of interventionists, group vs individual approaches, and technology used. Within dietetics, the use of the Nutrition Care Process (NCP) has been ongoing since the 1970s [ 60 ], with the US Academy of Nutrition and Dietetics disseminating a standardized set of terms to describe the diet counselling process beginning in 2002 [ 61 , 62 ]. While mainly used in the past to document care for all types of nutrition issues in medical records, studies are underway to assess use of NCP terminology against clinical outcomes [ 48 ].…”

Section: Methodsmentioning

confidence: 99%

Key process features of personalized diet counselling in metabolic syndrome: secondary analysis of feasibility study in primary care

Brauer

Royall

et al. 2022

BMC Nutr

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Background Personalized diet counselling, as part of lifestyle change programs for cardiometabolic risk conditions (combinations of prediabetes or type 2 diabetes, hypertension, dyslipidemia and high waist circumference) has been shown to reduce progression to type 2 diabetes overall. To identify key process of care measures that could be linked to changes in diet, we undertook a secondary analysis of a Canadian pre-post study of lifestyle treatment of metabolic syndrome (MetS). Diet counselling process measures were documented and association with diet quality changes after 3 months were assessed. Results of the primary study showed 19% reversal of MetS after 1 year. Methods Registered dietitians (RDs) reported on contact time, specific food behaviour goals (FBG), behaviour change techniques (BCT; adapted from the Michie CALO-RE taxonomy) and teaching resources at each contact. Diet quality was measured by 2005 Canadian Healthy Eating Index (HEI-C) and assessed for possible associations with individual BCT and FBG. Results Food behaviour goals associated with improved HEI-C at 3 months were: poultry more than red meat, increased plant protein, increased fish, increased olive oil, increased fruits and vegetables, eating breakfast, increased milk and alternatives, healthier fats, healthier snacks and increased nuts, with an adverse association noted for more use (> 2 times/ 3 months) of the balanced meal concept (F test; p < 0.001). Of 16 BCT, goal setting accounted for 15% of all BCT recorded, yet more goal setting (> 3 times/3 months) was associated with poorer HEI-C at 3 months (F test; p = 0.007). Only self-monitoring, feedback on performance and focus on past success were associated with improved HEI-C. Conclusions These results identify key aspects of process that impact diet quality. Documentation of both FBG and BCT is highly relevant in diet counselling and a summary diet quality score is a promising target for assessing short-term counselling success.

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A Problem-based Nutrition Care Model That is Diagnostic Driven and Allows for Monitoring and Managing Outcomes

Cited by 16 publications

References 6 publications

Orientation to Nutrition Care Process Standards Improves Nutrition Care Documentation by Nutrition Practitioners

Orientation to Nutrition Care Process Standards Improves Nutrition Care Documentation by Nutrition Practitioners

Content Validation of a Standardized Language Diagnosis by Certified Specialists in Gerontological Nutrition

Key process features of personalized diet counselling in metabolic syndrome: secondary analysis of feasibility study in primary care

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