Light foods
Functional insulin treatment. 2nd edition
Mealtime issues for the elderly-information manual and leader manual
Gold medal nutrition
Different kids. Growing up with attention deficit disorder
Nouveau dictionnaire des huiles végétales

Consumer views on nutrition labels in New Zealand
Victoria Scott and Anthony Worsley

Abstract A nationwide postal survey was conducted in New Zealand to examine consumer opinions and search behaviours relating to nutrition labelling in order to determine the effectiveness of current nutrition panel regulations. Sixty per cent of the 300 respondents claimed to have read food package labels for nutrition information in the last ten days; most people sought information about nutrients which are generally regarded as being present in excess in Western diets. Respondents also had good knowledge of the recommendations for those nutrients but poor understanding of, and interest in, other nutrient terms, particularly those prescribed by the New Zealand Food Regulations for the 'basic' nutrition information panel. Nearly all respondents were in favour of compulsory nutrition labelling on packaged foods. Overall, the results from this study suggested that for many consumers the information supplied in the nutrition panel was not relevant. Research is needed to test how appealing and understandable the basic nutrition panel format is compared to other information on labels.
(Aust J Nutr Diet 1997;54:6-13).

The Adelaide Nutrition Study 5. Differences in energy, nutrient and food intake at ages 11, 13 and 15 years according to fathersí occupation and parentsí educational level
Anthea Magarey and John Boulton

Abstract In this paper we report the results of analyses of associations between food and nutrient intake during adolescence, and parental educational level and fathers' occupation according to the Congalton rating. The sample comprised a cohort of children followed longitudinally at ages 11 (n=230), 13 (n=237) and 15 (n=217) years. Dietary intakes were assessed using a four-day weighed food record. There were few differences in dietary intake with respect to fathers' occupations and no differences according to fathers' educational levels. The largest dietary differences according to mothers' levels of education were found in boys aged 13 years and girls aged 15 years. For boys and girls there were significant positive associations between calcium, thiamin and fibre densities (amount of nutrient per megajoule of energy), and increasing levels of maternal education, and for iron density in boys only. These differences in nutrient intake might be explained by differences in food choices with adolescent children of mothers of higher educational background having greater intakes of cereals, dairy products and fruit and lower intakes of carbonated beverages and savoury snacks. (Aust J Nutr Diet 1997;54:15-23).

Educational differences in dietary guideline food practices: are they associated with educational differences in food and nutrition knowledge?
Gavin Turrell

Abstract Studies conducted in Australia and elsewhere have consistently demonstrated that low socioeconomic groups are the least likely to comply with dietary guideline recommendations. Similarly, a large body of evidence exists which shows that low socioeconomic groups are least knowledgeable about food and nutrition. Somewhat surprisingly, few researchers have attempted to examine the question of whether there is a relationship between the findings of these two bodies of literature. Put simply, are socioeconomic differences in food and nutrition knowledge associated with socioeconomic differences in food practices? This paper examines this question on the basis of a general linear modelling analysis in which three differently educated groups from an electoral roll and mail survey sample are compared with a sample of young, minimally educated respondents in receipt of welfare. The results show that education level (independent of age and sex) is significantly related to both knowledge and food practices. Respondents in the welfare sample were least knowledgeable about food and nutrition and they were least likely to comply with dietary guideline recommendations pertaining to food preparation and cooking practices. Importantly, the results point to the possibility that educational differences in food preparation and cooking practices are associated with educational differences in knowledge. Recommendations are made for future nutrition education and health promotion campaigns.
(Aust J Nutr Diet 1997;54:25-33).

Intercultural interactions in dietetic practice
Rachel A. Laws and Maureen H. Fitzgerald

Abstract Culture, an important factor in interactions between dietitians and their clients, can affect the outcome of nutrition interventions. This paper provides an introductory examination of intercultural interactions in dietetic practice by reviewing some of the relevant literature and incorporating information obtained in interviews with practising dietitians. While various approaches to intercultural counselling have been discussed in the literature, there is an absence of widely available published research on the actual approaches and strategies currently being utilised by dietitians in practice. Furthermore, few studies have explored the actual cultural issues which frequently arise in dietetic counselling in multicultural settings. Finally, the level of understanding of dietitians in regard to cultural issues has only been superficially researched using quantitative questionnaires and not in-depth qualitative research methodology. Hence, there is considerable need and scope for research on intercultural interactions in dietetic practice.
(Aust J Nutr Diet 1997;54:34-39).

Viewpoint

Definitions and conceptual frameworks for public health and community nutrition: a discussion paper
Roger Hughes and Shawn Somerset

Abstract Competency standards form the basis of professional practice, for training new professionals, developing professional infrastructure and for defining excellence of practice. There are currently no competency standards for community or public health nutrition practice in Australia. This is reflected by the variability of Australian training programs contributing to workforce development in this field. Development of competency standards for community and public health nutrition requires consensus on methods, frameworks, philosophies and definitions used to describe these types of service. Existing definitions of dietetics and dietitians provide an inadequate description of the nature of preventive nutrition practice. As a prelude to developing competency standards for preventive nutrition practice, a model comprising four domains of nutrition practice (clinical dietetics, community dietetics, community nutrition and public health nutrition) has been proposed. Each domain has been investigated to define classification boundaries based on workplace settings, reach of practice, outcome timeframes, determinants of activity and focus of prevention. A combination of empirical definition and conceptual framework was found to be the most useful means of describing and delineating the various nutrition practice domains, which serve as a basis for developing roles and competencies for preventive nutrition practice.
(Aust J Nutr Diet 1997;54:40-45).

Guidelines for authors submitting manuscripts

'Uniform requirements for manuscripts submitted to biomedical journals' generally apply (Med J Aust 1988;148:189-94). All authors should consult these requirements.

Research papers presented for publication should represent the results of original work not previously published. Original interpretation or a review of existing knowledge, not previously published, is also acceptable.

Short papers or letters to the Editor, consisting of a professional viewpoint, research note, practice guideline, case report or commentary on a limited topic may be submitted. Short papers should be no more than eight double-spaced A4 pages, and letters no more than two.

All research and short papers will be subject to peer review and to the normally accepted editorial processes that are applied by recognised biomedical scientific journals before publication.

Brief descriptions of innovative nutrition education or clinical activities (e.g. teaching techniques or strategies, games, demonstrations, case studies, therapeutic strategies or programs) may be submitted to the Journal. These contributions should include a brief description of the objectives of the activity, intended audience, implementation procedures and evidence of usefulness. Visual material (photographs, graphics) may enhance the presentation. These contributions should be no more than four double-spaced A4 pages, including any visuals and references.

Type the manuscript on white A4 paper with margins of at least 25mm. Type only on one side of the paper; use double spacing throughout. Begin each of the following sections on separate pages: title page, list of authors, abstract and key words, text, acknowledgments, references, individual tables, and legends for illustrations. Number pages consecutively, beginning with the title page, in the upper right-hand corner of each page. The authors' names must be listed on a separate page which can be detached when the manuscript is sent for anonymous peer review.

Submit an original plus four copies of manuscript and figures in a heavy-paper envelope. The submitted manuscript should be accompanied by a covering letter and permissions to reproduce previously published materials such as tables and figures. Authors will be requested to assign copyright of contributions to the Dietitians Association of Australia and, if possible, to provide a copy of the accepted version of a paper on a labelled IBM compatible diskette using FrameMaker for Windows or Word for Windows. The preferred format for figures is DeltaGraph for Windows or Excel.

In general, text style should be consistent with the style guidelines of the Australian Government Publishing Service (AGPS) Style Manual, 5th edition, 1994.

Spellings are the preferred spellings of the Macquarie Dictionary (Australia: Penguin Books). Use figures rather than words to express numbers greater than ten, except to begin sentences. Spaces instead of commas should be used in numerals of more than four figures. Single quotation marks should be used and quotations exceeding about thirty words set separately from the text. Measurements should be given in metric units and their abbreviations in accordance with the International System of Units (SI).

Names of vitamins and related compounds should be those recommended by the International Union of Nutritional Sciences Committee on Nomenclature (reprinted in J Nutr 1990;120:12-9). However, generic names may be used where appropriate, e.g. vitamin A deficiency.

Computer software and nutrient databases should be cited parenthetically in the text and should include the name, version, date and name and location of the software or database developer.

All authors are advised to view a recent issue of the Journal for general style and layout.

Papers for submission should be forwarded to:

The Editor,
Australian Journal of Nutrition and Dietetics,
1/8 Phipps Close,
Deakin ACT 2600,
Australia