Academy of Nutrition and Dietetics: Revised 2021 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Management of Food and Nutrition Systems.

Management of food and nutrition systems (MFNS) encompasses the varied roles of registered dietitian nutritionists (RDNs) with administrative responsibilities for food and nutrition services within an organization. RDNs in MFNS are frequently employed in acute care, but also expand into a multitude of other settings in which management of nutrition and foodservice is required, for example, foodservice departments in assisted living and post-acute and long-term care; colleges and universities, kindergarten through grade 12 and pre-kindergarten schools and childcare; retail foodservice operations; correctional facilities; and companies that produce, distribute, and sell food products. RDNs in MFNS aim to create work environments that support high-quality customer-centered care and services, attract and retain talented staff, and foster an atmosphere of collaboration and innovation.

College students' attitude toward menu labeling differs by sex, BMI, weight management status, and athletic type.

Determine students' attitude toward menu labeling before and after menu labeling implementation at university dining facility College students aged 18 years and older eating at campus dining facility. Survey on attitude toward menu labeling, weight management status, and athletic classification (NCAA, recreational, or non-athlete) was completed 30 days pre- and post-menu labeling implementation. Females showed stronger positive attitude toward menu labeling.

Kindergarten to 12th Grade School-Based Nutrition Interventions: Putting Past Recommendations Into Practice.

School-based nutrition interventions are used to improve dietary habits of schoolchildren and reverse trends on obesity. This article reports on kindergarten through 12th grade nutrition interventions published between 2009 and 2018 compared with interventions published between 2000 and 2008 based on (1) behaviorally focused, (2) multicomponent, (3) healthful food/school environment (4) family involvement, (5) self-assessments, (6) quantitative evaluation, (7) community involvement, (8) ethnic/heterogeneous groups, (9) multimedia technology, and (10) sequential and sufficient duration. These 10 recommendations help guide educators, researchers, and nutritionists on more effective nutrition interventions.

Attitude and Behavior Factors Associated with Front-of-Package Label Use with Label Users Making Accurate Product Nutrition Assessments.

Background: Front-of-package (FOP) labels are increasing in popularity on retail products. Reductive FOP labels provide nutrient-specific information, whereas evaluative FOP labels summarize nutrient information through icons. Better understanding of consumer behavior regarding FOP labels is beneficial to increasing consumer use of nutrition labeling when making grocery purchasing decisions.

The effects of restaurant nutrition menu labelling on college students' healthy eating behaviours.

Objective: According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act.

Design: Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v.

A content analysis of food references in television programming specifically targeting viewing audiences aged 11 to 14 years.

Objective: Examine food in cable television programming specifically targeting 11- to 14-year-olds ("tweens").

Design: Content analysis of food-related scenes (FRS)-in which food was shown, mentioned, and/or consumed-in 880 minutes of programming was conducted.

Setting: Five days of afternoon/early evening television programs on the Disney Channel.

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection.

A content analysis of kindergarten-12th grade school-based nutrition interventions: taking advantage of past learning.

Objective: To review the literature, identifying proposed recommendations for school-based nutrition interventions, and evaluate kindergarten through 12th grade school-based nutrition interventions conducted from 2000-2008.

Design: Proposed recommendations from school-based intervention reviews were developed and used in conducting a content analysis of 26 interventions.

Participants: Twenty-six school-based nutrition interventions in the United States first published in peer-reviewed journals from 2000-2008.

Associations between parental limits, school vending machine purchases, and soft drink consumption among Kentucky middle school students.

Objective: To examine associations between parental limits on soft drinks and purchasing soft drinks from school vending machines and consuming soft drinks among middle school students.

Design: Secondary analysis of cross-sectional data from the middle school Youth Risk Behavior Survey.

Setting: Eight public middle schools in central Kentucky.

Food safety perceptions and behaviors of participants in congregate-meal and home-delivered-meal programs.

The study reported here examined the food safety perceptions, food safety behaviors, and emergency food preparedness of elderly people participating in congregate-meal and home-delivered-meal (HDM) programs as influenced by demographic and socioeconomic variables. Interviewers surveyed elderly people participating in a congregate-meal and HDM program in nine counties in central Kentucky in April 2004 and May 2005. Participants' perceptions of food safety issues showed statistically significant differences by meal site location, age, marital status, and household composition.

Examination of weight status and dietary behaviors of middle school students in Kentucky.

Objective: There is growing interest in understanding the roles that fruit, vegetable, milk, breakfast, and soft drink consumption play in relation to adolescents' weight status. This study examines the relationship between weight status and dietary practices of middle school students.

Design: This study consists of secondary analysis of a cross-sectional survey given to 4,049 middle school students in central Kentucky.

Food safety perceptions and behaviors of Kentucky consumers.

In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and behaviors of Kentucky consumers.