The Experts below are selected from a list of 8370 Experts worldwide ranked by ideXlab platform
D D Millen - One of the best experts on this subject based on the ideXlab platform.
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survey of management practices used by brazilian dairy farmers and recommendations provided by 43 dairy cattle Nutritionists
Canadian Journal of Animal Science, 2019Co-Authors: Diego Piovezan Da Silva, Alexandre Mendonca Pedroso, M C Pereira, G P Bertoldi, D H M Watanabe, Alan Carlos Barbosa Melo, D D MillenAbstract:This work aimed to survey management practices used by dairy farmers and to report nutritional recommendations adopted by 43 dairy cattle Nutritionists in Brazil. The web-based survey consisted of ...
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survey of the nutritional recommendations and management practices adopted by feedlot cattle Nutritionists in brazil
Animal Feed Science and Technology, 2014Co-Authors: Carmem Aparecida De Freitas Oliveira, D D MillenAbstract:Abstract Thirty-three feedlot cattle Nutritionists were surveyed to evaluate the management practices and nutritional recommendations adopted by feedlots in Brazil. The web-based survey consisted of 81 questions that included: general information ( n = 10); general commodity information ( n = 15); use of coproducts ( n = 5), roughage source and level ( n = 5); adaptation methods ( n = 7); feed mixers ( n = 6); feeding management ( n = 6); cattle management and type of cattle fed ( n = 13); formulation practices ( n = 9); information resources used for nutritional recommendations ( n = 2); and additional questions ( n = 3). In total, the 33 Nutritionists were responsible for approximately 2,658,000 animals, and moreover, 65.5% of those participants had clients that feed less than 5000 animals yearly. Corn was the primary source of grain used in feedlot diets (87.9%) and cracking was the primary processing method recommended by Nutritionists (57.6%). The average concentrate and roughage inclusion in finishing diets was 79.0% and 21.0%, respectively. The main challenges faced by Nutritionists are the lack of available and precise equipment and lack of trained employees with respiratory diseases as the main health problem. This survey of nutrition and management practices should aid in the development of research for the feedlot industry in Brazil and similar tropical climates, as well as provide data to facilitate the broader application of future NRC models.
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a snapshot of management practices and nutritional recommendations used by feedlot Nutritionists in brazil
Journal of Animal Science, 2009Co-Authors: D D Millen, R D L Pacheco, Mario De Beni Arrigoni, M L Galyean, J T VasconcelosAbstract:Feedlot consulting Nutritionists were invited to participate in a survey of feedlot nutritional and management practices in Brazil. Thirty-one Nutritionists completed the survey on a Web site that was designed for collection of survey data. The survey consisted of 94 questions that included general information (n = 10); commodity information (n = 12); and questions about the use of coproducts (n = 5), roughage source and levels (n = 5), finishing diet adaptation methods (n = 7), supplements and micronutrients (n = 8), feed mixers (n = 6), feeding management (n = 3), cattle management and type of cattle fed (n = 16), formulation practices (n = 17), information resources used for nutritional recommendations (n = 2), and 2 additional questions. One final question addressed the primary challenges associated with applying nutritional recommendations in practice. The number of animals serviced yearly by each Nutritionist averaged 121,682 (minimum = 2,000; maximum = 1,500,000; mode = 120,000; total = 3,163,750). Twenty-two respondents (71%) worked with feedlots that feed less than 5,000 animals/yr. Labor, along with availability and precision of equipment, seemed to be the main challenges for the Nutritionists surveyed. Most of the Nutritionists surveyed used TDN as the primary energy unit for formulation. More than 50% of the clients serviced by the 31 Nutritionists did not manage feed bunks to control the quantity of feed offered per pen, and 36.6% fed cattle more than 4 times daily. The NRC (1996) and Journal of Animal Science were the most used sources of information by these Nutritionists. Overall, general practices and nutritional recommendations provided by the 31 Nutritionists surveyed were fairly consistent. Present data should aid in development of new research, future National Research Council models, and recommendations for Brazilian feeding systems in which Bos indicus cattle predominate.
Alison Steiber - One of the best experts on this subject based on the ideXlab platform.
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the international ncp nutrition care process implementation survey inis preliminary data from greek dietitians Nutritionists
Journal of the Academy of Nutrition and Dietetics, 2017Co-Authors: Constantina Papoutsakis, Elin Lovestam, Ylva Orrevall, Alison SteiberAbstract:The International NCP (Nutrition Care Process) Implementation Survey (INIS): Preliminary Data from Greek Dietitians-Nutritionists
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academy of nutrition and dietetics methodology for conducting systematic reviews for the evidence analysis library
Journal of the Academy of Nutrition and Dietetics, 2016Co-Authors: Deepa Handu, Lisa Moloney, Taylor Wolfram, Paula J Ziegler, Antonia Acosta, Alison SteiberAbstract:VIDENCE-BASED NUTRITION practice guidelines generated from systematic reviews are imperative for registered dietitian Nutritionists to provide safe and effective care. These guidelines are the foundation on which practitioners base their patient care, third party payers compensate care, and public policymakers set standards for general care. Systematic reviews are at the core of evidence-based guidelines and are a “rigorous and transparent approach of synthesizing scientific evidence that minimizes bias.” 1 The Academy of Nutrition and Dietetics (Academy) has a commitment to evidence-based research that was fully realized in 2004 when the Evidence Analysis Library (EAL) (www. andeal.org) was launched. The EAL is a series of systematic reviews and nutrition practice guidelines for registered dietitian Nutritionists and other members of health care teams. Meticulous methods are rigorously followed to ensure objectivity, transparency, and reproducibility of the process. The objective of this article is to describe the current methodology of the Academy’s systematic review process for the EAL.
Sherry Coleman Collins - One of the best experts on this subject based on the ideXlab platform.
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practice paper of the academy of nutrition and dietetics role of the registered dietitian Nutritionist in the diagnosis and management of food allergies
Journal of the Academy of Nutrition and Dietetics, 2016Co-Authors: Sherry Coleman CollinsAbstract:Abstract Incidence of food allergy has increased significantly over the past decade and represents an important health issue for millions of Americans. Diagnosis of immunoglobulin E−mediated food allergies is sometimes difficult because blood and skin tests have high rates of false positives, and oral food challenges are uncommon due to the expense and potential for serious reactions. Accurate diagnosis is crucial to avoid unnecessary dietary restriction, especially in children. Because registered dietitian Nutritionists often work independently, receiving referrals for dietary education and guidance for a patient who is followed by one or several other practitioners, navigating the data available and making the appropriate follow-up contact optimizes treatment. The purpose of this paper is to provide guidance to the registered dietitian Nutritionists and nutrition and dietetics technician, registered on appropriate and evidence-based nutrition counseling for diagnosis and management of food allergies.
Nanna L Meyer - One of the best experts on this subject based on the ideXlab platform.
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academy of nutrition and dietetics revised 2014 standards of practice and standards of professional performance for registered dietitian Nutritionists competent proficient and expert in sports nutrition and dietetics
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Patricia L Steinmuller, Laura J Kruskall, Christine A Karpinski, Melinda M Manore, Michele Macedonio, Nanna L MeyerAbstract:Abstract Sports nutrition and dietetics addresses relationships of nutrition with physical activity, including weight management, exercise, and physical performance. Nutrition plays a key role in the prevention and treatment of obesity and chronic disease and for maintenance of health, and the ability to engage in physical activity, sports, and other aspects of physical performance. Thus, the Sports, Cardiovascular, and Wellness Nutrition Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Revised 2014 Standards of Practice and Standards of Professional Performance as a resource for Registered Dietitian Nutritionists working in sports nutrition and dietetics to assess their current skill levels and to identify areas for further professional development in this emerging practice area. The revised document reflects advances in sports nutrition and dietetics practice since the original standards were published in 2009 and replaces those standards. The Standards of Practice represents the four steps in the Nutrition Care Process as applied to the care of patients/clients. The Standards of Professional Performance covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources. Within each standard, specific indicators provide measurable action statements that illustrate how the standards can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sports nutrition and dietetics. The Standards of Practice and Standards of Professional Performance are complementary resources for Registered Dietitian Nutritionists in sports nutrition and dietetics practice.
Teri Underwood - One of the best experts on this subject based on the ideXlab platform.
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academy of nutrition and dietetics standards of professional performance for registered dietitian Nutritionists competent proficient and expert in sustainable resilient and healthy food and water systems
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: Angie Tagtow, Kim Robien, E Bergquist, Meredith Bruening, Lisa Dierks, Barbara Hartman, Ramona Robinsonobrien, Tamara Steinitz, Bettina Tahsin, Teri UnderwoodAbstract:Abstract Sustainability is the ability of a system to be maintained over the long term. Resilience is the ability of a system to withstand disturbances and continue to function in a sustainable manner. Issues of sustainability and resilience apply to all aspects of nutrition and dietetics practice, can be practiced at both the program and systems level, and are broader than any one specific practice setting or individual intervention. Given an increasing need to apply principles of sustainability and resilience to nutrition and dietetics practice, as well as growing interest among the public and by Registered Dietitian Nutritionists of health issues related to food and water systems, the Hunger and Environmental Nutrition Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Standards of Professional Performance as a tool for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems to assess their current skill levels and to identify areas for further professional development in this emerging practice area. This Standards of Professional Performance document covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources. Within each standard, specific indicators provide measurable action statements that illustrate how sustainable, resilient, and healthy food and water systems principles can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems.