Oral papers in program order
Nutrition & Dietetics
A systematic review and meta-analysis of prevalence of protein-energy malnutrition in the international community: A look at the influence of region, rurality, setting and gender (the macro study). Nutrition and Dietetics, 75(S1), 35-36. Australians appear to be interested in cooking programs but anecdotally home cooking frequency has declined. Research suggests that being a proficient cook is associated with better diet quality, health and wellbeing. The aim of this national survey was to
... tigate relationships between dietary patterns, cooking and food skills. Adults were recruited from August 2016-2017 to complete an online survey using the validated cooking/food skills ability scale (14 items) to rate how good (1 = very poor; 7 = very good) they performed a range of skills (blending, stewing, roasting, baking, meal planning, preparing meals in advance, following recipes, shopping with a grocery list). Demographic data included age, sex, education and BMI. Diet quality was assessed using the Australian Recommended Food Score (ARFS), a brief validated index. In total 910 completed the survey (mean (SD) age 45.2 years (16.1), body mass index (BMI) 25.4 kg/m 2 (5.6), 81% female, 33% trade certificate or lower). Females and older adults reported greater cooking and food skills confidence compared to others. Overall diet quality was positively correlated with food skills (r = 0.31, p < 0.001) and cooking skills (r = 0.22, p < 0.001). While there was no correlation between cooking skills and BMI (p > 0.05), there was a negative correlation between food skills and BMI (r = -0.13, p < 0.001). Hierarchical regression analysis indicated variation in diet quality was explained (F = 15.8, p < 0.001) by food skills, creativity, age, sex, income and infrequent take-away food consumption. Interventions testing the impact of teaching cooking and food skills on improving dietary in Australian adults are warranted. System wide approaches to address obesity are essential. A growing body of evidence supports the association between sugar-sweetened beverage consumption and weight gain. In May 2017, the Lady Cilento Children's Hospital (LCCH) implemented the 'Healthier Drinks at Healthcare Facilities' strategy, which increased the availability of healthy drink options, and limited unhealthy options. This pragmatic research project determined the impact of the implementation of this strategy. Retail outlet and vending machine bottled beverage sales data were collected for the 12 months prior, and for 2 months postimplementation of the strategy. Drinks were classified as red, amber or green according to pre-defined criteria. Post-implementation surveys included LCCH employees (n = 105) and visitors (n = 102) to the facility. Average monthly sales prior to implementation were 6,548 units for red (43% of total sales), 5,025 units for amber (32%) and 3,843 units for green (25%). Post-implementation, average monthly sales were 6,165 units for red (41%), 4,903 units for amber (32%) and 4,037 units for green (27%). There were no significant differences in the proportion of drinks sold in any category (p > 0.05), and no meaningful change in total drinks sales (15,416 units vs 15,104 units) from pre to post-implementation. The majority of employees (84%, n = 88) and 97% (n = 99) of visitors were supportive of the changes. Implementation of the 'Healthier Drinks at Healthcare Facilities' strategy while supported by employees and visitors, resulted in non-significant changes in consumer purchasing behaviours. Further modification of the beverage environment (e.g. removal of all red drinks) may be required to influence consumer purchasing. Demand for student placements in health profession education are increasing nationally and the burden on preceptors has been recognised. Implementing a clinical educator (CE) role increases the capacity for placements. However, the CE role has not been evaluated within the context of a programmatic approach to assessment, nor has the impact on placement experience for students and preceptors been explored. In 2016 one university implemented a dietetic CE position for clinical placements within a programmatic assessment model with the goal to provide support and improve the experience for preceptors and students. The aim of this study was to evaluate the impact of the CE position on the placement experience for key stakeholders. Students (n = 11), preceptors (n = 45) and dietetic management (n = 3) attended focus groups. Focus group data was pooled, then transcribed and analysed for themes using inductive coding. Five themes arose: CE administrative assistance reduced the logistical burden of student placements and improved time efficiency; the CE facilitates student competency-based assessment within a programmatic assessment model; the CE is uniquely positioned to provide support and enhance student confidence; the CE has an enhanced capacity to manage underperforming and challenging students; the CE position drives a cultural shift which supports a positive preceptor attitude toward student placements. This research demonstrates that implementing a CE position can improve the clinical placement experience within a programmatic assessment model for both students and preceptors by providing additional support and bringing a unique skill set, thus reducing preceptor burden. Supplementation is prevalent among athletes, however little is known about supplementation patterns in sub-elite athletes. An online survey was distributed to sub-elite athletes (maximum national level) from 90 sports clubs in Western Australia to assess nutritional and sports supplement behaviours. 68.3% of the 120 responders (16 sports; mean AE SD age = 24.7 AE 11.7 years; male n = 81, female n = 38, undefined = 1) reported using supplements within the last 12 months. Sports drinks (39.6%), fish oil (22.3%), sports bars (20.1%) and meal replacement drinks (20.1%) were reported as the most commonly used supplements. These supplements were most commonly sourced from the supermarket (29.5%), chemist (24.5%) or direct from a supplier (19.4%). Supplements were mostly used to enhance recovery (33.1%), improve competition performance (30.9%) and energy (29.5%). Those that avoid supplements believe a healthy diet is sufficient (17.3%), they aren't needed (12.2%) and have negative side effects (9.4%). Only 13.7% of athletes had access to a dietitian. The coach, seeing other athletes sanctioned for unintentional doping and other athletes were found to be most influential on supplementation behaviours. Importantly, 38.4% of athletes were unsure or did not believe they were subject to anti-doping policies. Supplementation was widespread among the population studied, albeit slightly lower than previous studies on elite athletes. There is a need for improved education about supplements, antidoping and expert referrals in this population and their support network.