Changes in nutrition and dietetic research: A content analysis of the past decade of Dietitians Association of Australia conference abstracts

The Drivers of Environmentally Sustainable Hospital Foodservices

Background: Hospital foodservices have the potential to positively contribute to the local food system and planetary healthcare. Understanding the factors contributing to the success of “exemplar hospitals” with environmentally sustainable foodservices gives an opportunity to reimagine foodservices and guide strategic planning. The aim of this study was to identify the drivers of sustainable hospital foodservices.

Methods: For this qualitative multiple case study, purposive sampling was used to identify exemplar hospitals internationally. Semi-structured interviews were conducted with staff with extensive knowledge of their foodservices to explore the drivers of sustainable practices. Relevant documents provided background on the case. These documents and interview data were analyzed using the framework and thematic analysis.

Findings: There were 21 participants from 14 hospitals recruited across nine countries. Sustainable foodservice practices included local and organic food procurement, gardens onsite, vegetarian menus, re-serving unopened portion-controlled items, traditional foods, and food waste composting. Four themes were identified: initiating drivers, supporting enablers, challenges, and influence. Initiating drivers that “sparked” sustainable practices included the values of individuals or the hospital (e.g., community, environmental, or religious values), logical solutions to a problem, or government requirements. Enablers that facilitated success included motivated individuals, dedicated personnel, supportive leadership, internal protocols, and perceived benefits. External enablers included being part of member organizations, government requirements, and learning from other hospitals. Exemplar hospitals had broader influence, including educating the hospital community, supporting other hospitals, and influencing government policies/targets. Common challenges were staff resistance and inadequate policy directive.

Interpretation: These findings examine the successful international cases of sustainable hospital foodservices to provide a global overview to assist with strategic planning both within hospitals and within governing bodies.

Environmental Hydraulics in the New Millennium: Historical Evolution and Recent Research Trends

Environmental Hydraulics (EH) is the scientific study of environmental water flows and their related transport and transformation processes in natural water systems. This review provides some remarks about the historical development of EH throughout three different paradigms or ages, namely, the Public Health Age, the Water Quality Age, and finally the Integrated Environmental Hydraulics Age. We further evaluate how EH research has changed in the last 20 years through a bibliometric analysis of the proceedings of the International Symposium on Environmental Hydraulics (ISEH) and Environmental Fluid Mechanics (EFMC) journal articles conducted using Citespace and Leximancer. Authors and affiliations are analyzed to identify patterns of collaboration, followed by an analysis of the temporal evolution of the EFMC impact index as well as its highly-cited articles. Finally, the major EH topics are identified with a comparison between the topics extracted from the two different sources. As the EH field is becoming rapidly global, some topics were confirmed to have attracted more interest in EH such as Flow Condition, Numerical Modelling, Experimental Measurements. It is hoped that our findings could provide a reference for students, academics, and policy-makers related to EH.

Do images of dietitians on the Internet reflect the profession?

BACKGROUND

The image of dietitians presented on the Internet shapes public perception of the profession, which in turn may influence engagement with professionals. The aim was to describe the portrayal of the dietetic profession on the Internet and how this aligns with international professional demographics.

METHODS

In this cross-sectional observational study, images appearing in two Google image searches using the word 'dietitian' were analysed for content by two independent researchers. A coding framework was used to identify personal characteristics of professionals and others presented in the image, as well as the work setting. These were compared to demographic data of members of professional associations in Australia, the United Kingdom (UK) and the United States of America (USA).

RESULTS

The dietitian portrayed in the images (n = 339) was most often female (88%), Caucasian (72%), aged between 26-39 years (63%), pictured alone (78%), pictured with food (78%) and in a setting that could not be determined (76%). The age and gender profile presented matches the characteristics of the international workforce; however, there was an absence of images illustrating dietitians in authentic work roles.

CONCLUSIONS

The images resulting from an online search for 'dietitian' do not fully illustrate the profession. There are opportunities to create and share authentic images online that show the breadth of work roles and diversity of professionals' age, gender, cultural background and size.