Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Objectives: To explore the perceptions and experiences of healthcare professionals (HCPs) caring for older adults with cancer regarding dietary advice provision and dietetic referral.
Methods: Qualitative descriptive study providing rich descriptions of the experiences of multidisciplinary HCPs in providing care to older adults with cancer, excluding dietitians or nutritionists. Purposive and snowball sampling methods were used for recruitment. Semi-structured interviews and a focus group session were conducted. Data was analysed using qualitative content analysis. Inductive codes were generated, and codes representing factors influencing HCPs' referral to dietetics and dietary advice provision were then mapped to domains in the Tailored Implementation of Chronic Diseases (TICD) checklist using a deductive approach.
Results: Twenty HCPs across various Australian healthcare settings participated, with a broad range of working experience (1.5 to 53 years) being interviewed. Most participants perceived their role in the provision of general dietary advice, and there was a consensus that nutrition is important. Key barriers (e.g. lack of time and resources, perceived lack of knowledge, scope of practice), including unique patient-related barriers (e.g. co-morbidities, fatalistic mindset), and key facilitators (e.g. need for education, evidence-based resources, multidisciplinary team approach) to dietary advice provision fell within five TICD domains (intervention, health professional factors, patient factors, professional interactions, incentives and resources). Common barriers (e.g. disconnections in multidisciplinary care, lack of structured referral pathways) and facilitators (e.g. clear referral pathways) to referral fell within four TICD domains (intervention, health professional factors, professional interactions, incentives and resources).
Conclusion: The barriers and facilitators to referral and provision of dietary advice by HCPs suggest the need for system-level changes via a multi-pronged approach. Simple and accessible nutrition resources, stronger nutrition education for HCPs, improved referral pathways and role clarity are required to support a multidisciplinary approach to nutritional care. More qualitative research on patient-level factors involving older adults with cancer is warranted.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11861013 | PMC |
| http://dx.doi.org/10.1007/s00520-025-09254-7 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Towards more balanced dietary guidelines: connecting climate, culture, and nutrition.
Proc Nutr Soc
September 2025
Department of Agricultural Economics and Rural Development, University of Göttingen, Göttingen, Germany.
Objective: The transformation of food systems has emerged as a critical component of global climate action, with food-based dietary guidelines (FBDGs) increasingly recognised as a key policy tool to promote both public health and environmental sustainability. However, despite their importance, many national FBDGs fail to integrate sustainability considerations or adequately support diverse plant-based dietary patterns.
Design: This review proposes a socioecological framework for enhancing the inclusivity and adaptability of FBDGs, enabling them to better reflect evolving food systems and consumer behaviours while strengthening their role in promoting sustainable and health-conscious diets.
Intelligent Diet Recommendation System Powered by Artificial Intelligence for Personalized Nutritional Solutions.
Clin Nutr ESPEN
September 2025
Department of Pediatrics, School of Medicine, Arak University of Medical Sciences, Arak, Iran.
Background And Aims: The increasing number of non-communicable diseases, such diabetes and obesity, makes it even more important to have accurate and personalized dietary solutions. Based on a lot of research, standard diet advice may not be accurate enough to meet individual health demands. The Intelligent Diet Recommendation System is an artificial intelligence-powered platform that gives personalized dietary recommendations based on extensive body composition data and cultural eating habits.
View Article and Find Full Text PDF"You Want to Eat Healthy, Especially When You're Pregnant. But Sometimes, It's Just Not Possible": Perceptions of Facilitators and Barriers to Healthy Food and Diet Practices During Pre-Conception and Pregnancy.
J Hum Nutr Diet
October 2025
School of Health, Medicine and Life Sciences, University of Hertfordshire, Hatfield, UK.
Background: Evidence suggests that women should eat a healthy diet during pre-conception and pregnancy as this benefits their own health as well as reducing the risk of non-communicable diseases in offspring (such as obesity, diabetes, hypertension, cardiovascular and mental health problems); however, previous work indicates that the recommendations are not being followed. This study aimed to understand: the facilitators and barriers to healthy food and diet practices during pre-conception and pregnancy; how these barriers could be addressed, and the changes required to facilitate good food practices.
Methods: The research used a qualitative approach; five online focus groups were undertaken with 19 women living across the UK who were trying to conceive, pregnant or had babies under 6-months old.
Prediabetes Awareness Barriers and Enablers: National Health and Nutrition Examination Survey 2011-2020.
AJPM Focus
October 2025
Department of Public Health Sciences, Penn State College of Medicine, Hershey, Pennsylvania.
Introduction: Prediabetes is prevalent and commonly progresses to diabetes when unaddressed. Prediabetes progression is preventable, yet prediabetes unawareness jeopardizes timely intervention. This study examines barriers and enablers of prediabetes awareness, and describes its influence on diet and physical activity.
View Article and Find Full Text PDFThe affordability of diets that align with the UK's dietary advice and the Eatwell Guide.
Proc Nutr Soc
September 2025
Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Observatory Quarter, Woodstock Road, Oxford, OX2 6GG | | +44 1865 289245.
Unhealthy diets are a leading cause of preventable ill health. Healthy diets tend to be more expensive than less healthy diets and as such are more likely to be consumed by individuals with a higher income. This review paper discusses the development of the Eatwell Guide, evaluates the affordability of a diet consistent with the Eatwell Guide ("the Eatwell Guide diet"), and explores how food pricing can be leveraged to encourage and support healthier dietary choices.
View Article and Find Full Text PDF