This issue of Topics in Clinical Nutrition offers an array of articles that are intertwined in many ways. Conklin has done considerable research in point of selection and clients' awareness and understanding of nutrition information. She and her colleagues present their views in a commentary and a research article. Her article and the one by Hess look at consumers' use of nutrition facts labels as a means for improving nutrition education. A rising awareness about the need to diagnose celiac disease early is highlighted by 2 of the articles. Qualitative inquiry methods are being used more often in nutrition research and dietetic practice settings to explore phenomena of interest prior to theory developments. Three articles in this issue incorporate focus groups around 3 important topics of interest to practitioners: whole grain intake, social supports for diabetic clients, and decisions about hospital food policy.
Conklin and her colleagues present an important commentary on obtaining nutrition information provided at the point of food selection in college dining facilities. Their research indicates that female students reported a significantly greater tendency than male students to use nutrition facts labels when making food choices. Residential college life offers an opportunity to promote long-term healthy eating, and suggestions are made to increase "teachable moments" on nutrition and health. Potential strategies for nutrition education are also discussed in relation to the selection of food by college students.
Knowledge about trans fatty acids in the diet is another important nutrition education issue. The results of the study by Hess et al suggest that health-conscious adults do not know what they need to do regarding trans fat. Educational efforts are necessary to assist individuals in making informed food choices.
Hoy and her colleagues report their experiences with developing a motivational action plan (MAP) as a component of the Women's Intervention Nutrition Study. Clinical applications of MAP are discussed, and other opportunities should be encouraged in patient-centered counseling settings.
Celiac disease is a condition where dietitians can have a significant impact. As this is one of the most common inherited diseases in the world, dietitians are critical in helping patients follow gluten-free diets. Zarkadas and Case provide guidance on early diagnosis and treatment in their article and include several tables and resources to help practicing clinicians. Noteworthy too is the April 2005 issue of Gastroenterology devoted to celiac disease, which can be a great resource for additional information.
Anne Roland Lee examined the detection and treatment of celiac disease with an emphasis on medical nutrition therapy, education, and counseling. Her experience with patients at the Celiac Disease Center at Columbia University has resulted in important guidelines for practice that she shares with the readers of Topics in Clinical Nutrition.
A qualitative study of hospital dietary policy by Feldman addresses how administrators have made decisions about food and nutrition in New Jersey hospitals using an ethnographic approach. He found a need to improve interactions in decision making and encouraged more collaboration among hospitals staff, scientists, and foodservice contractors.
Social supports in the management of diabetes were examined with 44 adults who participated in focus groups in a study conducted by Miller and Davis. Participants believed that social support was a critical component of effective management and indicated that family members and healthcare providers were key to their social networks.
The article by Croy et al focuses on whole-grain intake, which should be of interest to nutritionists who are implementing education programs based on the revised Dietary Guidelines. The study examined the effect of environmental and behavioral influences on whole-grain intakes of individuals who were whole-grain eaters. Findings have shown certain behavioral barriers and a need to design better educational approaches to encourage the public to increase whole grain intake.
Two book reviews are included in this issue. Thank you for your continued support of Topics in Clinical Nutrition and please feel free to e-mail me with any ideas of future topics or with any questions ([email protected]).
Judith A. Gilbride, PhD, RD, FADA, Editor