Dietitian preceptor knowledge, skills, attitudes, and training: key informant perceptions.

Purpose: Through consultation with Canadian dietitian informants, we aimed to identify the desired knowledge, skills, and attitudes (KSA) for preceptors, training opportunities, and the barriers that prevent preceptor training.

Methods: In this qualitative study, an open-ended survey was sent electronically to 100 key informants across Canada. Informants had experience as preceptors or with dietitian preceptors.

Effect of nutrition counselling on client perceptions and eating behaviour.

Purpose: Demonstrating the effectiveness of nutrition counselling is imperative, not only to promote successful patient outcomes but also to secure funding. This study therefore assessed the value and effectiveness of nutrition counselling.

Methods: To measure clients' perceptions of the value of inpatient counselling, the Clients' Perceptions about Nutrition Counselling (CPNC) instrument was administered to 164 clients one week after hospital discharge.

Comparison of two nutrition education approaches to reduce dietary fat intake and serum lipids reveals registered dietitians are effective at disseminating information regardless of the educational approach.

Objective: The purpose of this study was to compare an educational approach based on the Stages of Change Model with usual care education in reducing dietary fat intake and serum lipids in individuals with hyperlipidemia.

Design: A 40-week randomized control study was conducted. Four education sessions were provided on an outpatient basis during a 1-month period with follow-up every 6 weeks.