Abstract Aim To evaluate the impact of the Capacity Building in Disability for Dietitians program on dietitians' knowledge, skills, awareness, confidence, intentions to change practice, and perceived benefits to people with disability. Methods A descriptive cross‐sectional survey was administered to dietitians after completion of a course module, workshop or supervision. The Kirkpatrick Model guided assessment of participant reactions (Level 1), learning: changes in knowledge, awareness and confidence (Level 2), behaviour: intentions to change practice (Level 3) and results: perceived benefits to people with disability (Level 4). Supervision effectiveness was assessed using the Manchester Clinical Supervision Scale. Total scores were compared to the effectiveness threshold (≥73) and domain scores expressed as percentages of the maximum possible score. Quantitative data were analysed descriptively; qualitative data were analysed using inductive content analysis. Results Positive outcomes were reported across all levels, with participants responding most favourably to modules and supervision. Modules enhanced knowledge, and both modules and supervision enhanced awareness and confidence. Participants expressed strong intentions to apply learning and anticipated benefits for people with disability. 81.3% of Manchester Clinical Supervision Scale total scores exceeded the effectiveness threshold; restorative (relational support) and formative (skill development) domains had the highest percentage scores. Qualitative findings highlight positive attitudinal and practice changes, opportunities for content and accessibility improvements, and perceived benefits for people with disability. Conclusions The program positively influenced dietitians' knowledge, skills, awareness, confidence and intentions to change practice, with perceived benefits for people with disability. Research should examine the sustainability of impacts and benefits for people with disability.
Abstract Aims To quantify the estimated food‐related carbon costs associated with foods procured by a large urban healthcare organisation and to model the potential impact of three feasible menu modifications on food‐related carbon costs, procurement costs, and selected nutrients. Methods An observational modelling study was undertaken using annual food procurement data at a large urban healthcare organisation using a cook‐fresh foodservice model from July 2024 to June 2025. Procured items were classified into food categories using item names, and category weights were entered into the Cool Food calculator to estimate food‐related greenhouse gas emissions and food‐related carbon costs, incorporating land‐use‐related emissions. Three feasible menu modifications involving reduced use of ruminant meat were modelled. Changes in estimated emissions, procurement costs, and meal energy, protein, saturated fat, and iron were compared descriptively with the existing menu. Results Total estimated food‐related carbon costs were 17 165 tonnes CO 2 e. Ruminant meats accounted for 62% of total food‐related carbon costs despite representing 9% of total procurement by cost. If all three modelled menu changes were adopted, estimated greenhouse gas emissions would decrease by 7% and food‐related carbon costs by 13%, with a small reduction in procurement cost. Across individual meal modifications, protein decreased by 2–4 g per serve, saturated fat changes ranged from a reduction of 0.7 g to an increase of 1.0 g per serve, and iron decreased by up to 2 mg per serve. Conclusion Reducing ruminant meat procurement appears to be a practical strategy for lowering the climate impact of hospital foodservices.
Abstract Aim To determine employment outcomes of new graduate dietitians in Australia and New Zealand, 12 months post‐degree completion. Methods At 12 months post‐degree completion, an online, cross‐sectional survey was distributed to Australian and New Zealand 2020 dietetic graduates. Distribution took place through university educators and closed, industry‐specific platforms. Quantitative results were analysed descriptively, with frequencies reported; qualitative open text responses underwent summative content analysis. Results Of 631 eligible graduates, 183 completed the survey (29% response rate). Participants were most commonly 21–25 years old ( n = 116; 63%), female ( n = 166; 91%), and had studied in Australia ( n = 173; 95%). By 12 months, 85% were employed in a role that required their degree, and 75% ( n = 137) gained dietetic employment within 9 months of degree completion. Private practice was the most common employment setting (32%; n = 58), followed by hospital (28%; n = 51). Sixty‐two percent of participants ( n = 100) worked in their desired setting. Twenty‐six percent of participants ( n = 48) reported earning less than $50 000 per year and 85% ( n = 156) reported earning less than $80 000. Discussion Employment rates for dietetic graduates at 12 months post degree are similar to the national average. However, hours worked and income rates for dietetic graduates are below the national average, with one‐quarter earning minimum wage. Given one‐third of graduates worked in private practice, ongoing advocacy for increased government rebates for primary care dietetic services is necessary to ensure they can earn reasonable wages. Strategies to support graduates to navigate an extended job seeking process are also needed.
Abstract Aim This study explored the experiences, perceptions and needs of people living with food chemical intolerances and dietitians involved in their dietary management in Australia. Methods Semi‐structured online interviews were conducted with people living with food chemical intolerance and dietitians. Key themes were derived by consensus between researchers using predominantly inductive, reflexive thematic analysis. Transcribed interviews were coded, then collated into candidate themes. Themes were further refined through critical reflection and discussions amongst the research team. Each theme was named and authenticated with exemplar quotes. Results Thirty four interviews (13 people living with food chemical intolerances, 21 dietitians) revealed 13 major themes and 21 subthemes. People living with food chemical intolerance experience ‘ challenges and impacts of living with food chemical intolerance’ , compounded by limited ‘ awareness and perception of food chemical intolerance by health professionals and the public’ . They report a need for ‘ practical and comprehensive resources’, improved ‘ skill levels of healthcare professionals’ and ‘ accessibility and support’. Lived experience and dietitian themes were parallel but distinct. Dietitian themes were underpinned by evidence gaps ‘ current and strong research is limited’. They identified further research as the foundation to support clinical practice including ‘ nutrition assessment considerations’, ‘detailed education and ongoing support’, ‘choosing the least restrictive approach’, and ‘information for continuum of care beyond the diagnostic process is limited’ . Dietitians also emphasised improving ‘ knowledge and awareness of food chemical intolerance amongst health professionals’ and reducing ‘ training and upskilling through experience ’ via the development of training pathways. Conclusion Strengthening research, awareness, resources and support is critical to improving outcomes and ensuring safe, person‐centred management for individuals with food chemical intolerance.
Abstract Aim To examine how artificial intelligence literacy, self‐efficacy and perceptions and attitudes relate to artificial intelligence acceptance among nutrition and dietetics students, practising dietitians and academics in Türkiye. Methods A cross‐sectional online survey was administered to 317 participants (98 undergraduate students, 139 dietitians, 80 academics) between February and August 2025 using validated scales. The model was tested with partial least squares structural equation modelling (5,000 bootstrap subsamples), specific indirect effects for mediation, and measurement invariance with permutation‐based multi‐group analysis. Results The model explained 56.4% of the variance in artificial intelligence acceptance. Positive perceptions and attitudes showed the strongest association with acceptance ( β = 0.577, 95% confidence interval 0.399 to 0.725), whereas negative perceptions were unrelated to it ( β = −0.026, p = 0.509). Artificial intelligence literacy was strongly linked to self‐efficacy ( β = 0.580) and related to acceptance largely indirectly (68.7% of its total effect), mainly through positive perceptions and self‐efficacy. Self‐efficacy was also associated with higher acceptance ( β = 0.191) and weaker negative perceptions ( β = −0.328). No structural path differed across the three groups after correction for multiple testing. Conclusions Acceptance was associated less with negative perceptions than with artificial intelligence literacy, which related to acceptance through favourable perceptions and self‐efficacy. Training combining hands‐on artificial intelligence literacy with critical appraisal of artificial intelligence outputs may support informed adoption across career stages.
