Janeane Dart

Novel presentation of coeliac disease after following the Atkins’ low carbohydrate diet

Low carbohydrate diets are currently being promoted as an effective treatment for weight reduction.1 The most popular, the Atkins’ diet, is a worldwide bestseller with over 10 million book copies sold (the earliest being Dr Atkins’ New Diet Revolution 2). Two randomised clinical trials in obese patients have shown effective weight loss at six months on the Atkins’ diet compared with a low fat calorie reduced diet although the difference was not significant or sustained at 12 months.3,4 The Atkins’ diet recommends unlimited protein and fat intake, with carbohydrate intake initially restricted to 20 g/day (5–10% of daily calorie intake), mainly as salad greens and other non-starchy vegetables. In the longer term maintenance phase, the diet remains low in cereal grains (wheat, rye, and barley), which are toxic in coeliac disease. …

Programmatic Assessment of Competence in Dietetics: A New Frontier

Palermo, MNutDiet, MPH, Grad Cert Health Prof Ed, PhD, a senior lecturer, Simone Jane Gibson, Grad Dip Diet, Grad Cert Health Prof Ed, PhD, a lecturer, and Janeane Dart, Grad Dip Diet, Grad Cert Acad Pract, a senior lecturer, Monash University, Department of Nutrition and Dietetics, Notting Hill, Australia; Kevin Whelan, MSc, MA, PhD, RD*, a professor, King’s College London, Division of Nutrition Sciences, United Kingdom, and Faculty of Life Sciences & Medicine, London, UK; and Margaret Hay, MAPS, Grad Dip Epi, Grad Cert Health Prof Ed, PhD, an associate professor, Monash University, Faculty of Medicine, Nursing and Health Sciences, Victoria, Australia.

Development of advanced practice competency standards for dietetics in Australia

AIM This study aimed to explore the work roles, major tasks and core activities of advanced practice dietitians in Australia to define the Competency Standards for advanced practice. METHODS A qualitative approach was used to review advanced dietetic practice in Australia involving experienced professionals, mostly dietitians. Four focus groups were conducted with a total of 17 participants and an average of 20 years experience: 15 dietitian practitioners plus 2 employers (1 dietitian and 1 non-dietitian). The focus groups explored the key purpose, roles and outcomes of these practitioners. Data from the focus groups were confirmed with in-depth interviews about their core activities with a purposive sample of 10 individuals recently recognised as Advanced Accredited Practising Dietitians. Data from both focus groups and interviews were analysed adductively to identify key themes. RESULTS The key theme that emerged to define advanced dietetics practice was leadership, with four subthemes that described in more detail the major work roles and outcomes of advanced practice. These subthemes identified that advanced practitioners were (i) outcome-focused, having impact; (ii) influence others and advocate; (iii) innovate and embrace change; and (iv) inspire others and are recognised for their practice. These outcomes were conceptualised within a broad generalist framework to generate revised Competency Standards. CONCLUSIONS This study confirmed that leadership rather than specialist practice skills is the key determinant of advanced practice.