Nutrición – Page 817

The impact of an enteral formula with food‐derived ingredients on dietetic practice at a specialist children’s hospital in the UK: Retrospective study

Abstract Background Blended tube feeds are reported to be better tolerated in some children compared to standard commercial enteral formulas, allowing children to normalise feeding by having similar foods as the rest of the family. However, a blended tube feed is contraindicated in patients who are immunocompromised or require post-pyloric feeding as a result of […]

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“Running on goodwill and fairydust” – Midwives’ experiences of facilitating and delivering local breastfeeding support via Facebook groups: A qualitative descriptive study

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This study explores midwives’ experiences of delivering breastfeeding support via Facebook groups. Through reflexive thematic analysis of interviews with nine midwives, three key themes emerged: the vital role of, and need for, online groups in providing care (Theme 1), the significant but under-resourced reach of these groups (Theme 2) and their benefits as communities of

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Improved macronutrient composition of meals delivered to people with diabetes in hospital: a pre–post, mixed‐methods observational study

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Abstract Background Providing meals which meet diverse needs of hospital inpatients is complex, contributing to challenges in optimising glycaemia. We developed menus that improved the appropriateness of macronutrient composition of meals for inpatients with diabetes. Methods Qualitative feedback from patients and healthcare professionals prompted the implementation of two new menus: ‘diabetes lifestyle’ and ‘diabetes high

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Knowledge, practices and perceptions of energy labelling of nut products among Australian consumers and stakeholders: an online survey

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Abstract Background Nut consumption in Australia is low, perhaps due to concerns with weight gain. However, nut consumption is not associated with increased weight, in part because of their lower metabolisable energy. Current energy labelling for nuts use Atwater factors, which over-represent the available energy from nuts. Therefore, this research aimed to examine stakeholders’ knowledge,

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