Research by dietitians working in community settings

Recent Submissions

  • A qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability.

    Bennett, Annemarie E; Cunningham, Cara (Sage Publications, 2014-08-06)
    Adults with an intellectual disability have poorer diets than the general adult population. The Able 2 Cook 4 Health cookery course aims to improve the diets of adults with mild to moderate intellectual disability. This study aims to evaluate the course by obtaining the views of course participants and the views of managers hosting the course. Thirty course participants took part in focus groups. Five managers hosting the course participated in a semi-structured interview. Positive features of the course included the group cooking, social interaction and course instructors. Collaboration between centres hosting the course and participants' home environment is needed to help transfer the skills learned to all home settings. The Able 2 Cook 4 Health cookery course provided participants with an important social outlet to learn essential occupational skills. These findings could particularly influence the diets of adults with an intellectual disability moving into independent living.
  • Community nutrition and dietetic services in the Republic of Ireland: a report

    Daly, Eva; Irish Nutrition and Dietetic Institute (Irish Nutrition and Dietetic Institute, 1994-10)
  • Importance of breakfast for children

    Hunking, Penny (Nursing in General Practice, 2014-09)
  • An audit of meal service and provision in a large teaching hospital in Dublin.

    Corrigan, G; Connolly, N; Deeney O; Fanning E; Guiden H; Hannon R; O'Hanlon C; McElligott K; McMahon S; Moreau C; Shaw A; O'Donoghue M; O'Neill C; Beaumont Hospital, Dublin (Health Service Executive (HSE), 2014-02-28)
  • Healthy incentive scheme in the Irish full-day-care pre-school setting.

    Molloy, C Johnston; Kearney, John; Hayes, Nóirín; Slattery, Corina Glennon; Corish, Clare (2013-12-16)
    A pre-school offering a full-day-care service provides for children aged 0-5 years for more than 4 h/d. Researchers have called for studies that will provide an understanding of nutrition and physical activity practices in this setting. Obesity prevention in pre-schools, through the development of healthy associations with food and health-related practices, has been advocated. While guidelines for the promotion of best nutrition and health-related practice in the early years' setting exist in a number of jurisdictions, associated regulations have been noted to be poor, with the environment of the child-care facility mainly evaluated for safety. Much cross-sectional research outlines poor nutrition and physical activity practice in this setting. However, there are few published environmental and policy-level interventions targeting the child-care provider with, to our knowledge, no evidence of such interventions in Ireland. The aim of the present paper is to review international guidelines and recommendations relating to health promotion best practice in the pre-school setting: service and resource provision; food service and food availability; and the role and involvement of parents in pre-schools. Intervention programmes and assessment tools available to measure such practice are outlined; and insight is provided into an intervention scheme, formulated from available best practice, that was introduced into the Irish full-day-care pre-school setting.
  • Pre-school manager training: a cost-effective tool to promote nutrition- and health-related practice improvements in the Irish full-day-care pre-school setting.

    Johnston Molloy, Charlotte; Kearney, John; Hayes, Nóirín; Glennon Slattery, Corina; Corish, Clare; 1 Community Nutrition and Dietetic Service, Health Service Executive Dublin Mid-Leinster, Primary Care Unit, St. Loman's Hospital Campus, Co. Westmeath, Republic of Ireland. (2013-10-18)
    The implementation of a training intervention in pre-schools significantly improved practice with no significant benefit of additional staff training. Direct independent observation is required to quantify practice accurately.
  • An exploration of factors that influence the regular consumption of water by Irish primary school children.

    Molloy, C Johnston; Gandy, J; Cunningham, C; Slattery, Glennon; Community Nutrition & Dietetic Service, Health Service Executive-Dublin Mid-Leinster, Mullingar, Co. Westmeath, Ireland. (Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2008-10)
    The issues, opinions and perceived barriers raised by teachers as part of this qualitative research provide a basis for future health promotion around water.
  • Dietitians strive for highest standards of diabetes patient care through structured patient education

    Harrington, K.H; O’Brien, Y.M.; Horan, F.M.; Kearney, J.M.; McCarthy, S.N.; Gibney,M.J.; Deakin, T.A. (The International Society for Quality in Health Care, 2009)
  • Childhood food allergy solving the puzzle

    Charles, Ruth (Nursing in General Practice, 2012-09)
  • Researching young children's perception of food in Irish pre-schools: An ethical dilemma

    Molloy, C Johnston; Hayes, N.; Kearney, J.; Slattery, C. G.; Corish, C. (2012-10-09)
  • Fluid provision in the Irish full day care pre-school setting

    Johnston Molloy, C.; Corish, C.; Kearney, J.; Hayes, N.; Glennon Slattery, C. (2012-04-30)
  • The use of oral nutritional supplements in an Irish community setting.

    Kennelly, S; Kennedy, N P; Rughoobur, G Flanagan; Slattery, C Glennon; Sugrue, S; Community Nutrition & Dietetics Service, Health Service Executive Dublin Mid-Leinster, Mullingar, Co. Westmeath, Ireland. (2009-12)
    ONS were prescribed in accordance with the prescribing criteria in the majority of cases; however, some patients who were prescribed ONS were not 'at risk' of malnutrition. Social circumstances played an important part in determining the need for ONS prescriptions.
  • An evaluation of a community dietetics intervention on the management of malnutrition for healthcare professionals.

    Kennelly, S; Kennedy, N P; Rughoobur, G F; Slattery, C G; Sugrue, S; Community Nutrition & Dietetics Service, Health Service Executive Dublin Mid-Leinster, Mullingar, Co. Westmeath, Ireland. (2010-12)
    An education programme supported by a community dietetics service for patients 'at risk' of malnutrition increased the nutritional knowledge and improved the reported management of malnourished patients in the community by healthcare professionals.
  • Sustained benefits of a community dietetics intervention designed to improve oral nutritional supplement prescribing practices.

    Kennelly, S; Kennedy, N P; Corish, C A; Flanagan-Rughoobur, G; Glennon-Slattery, C; Sugrue, S; Community Nutrition & Dietetics Service, Health Service Executive Dublin Mid-Leinster, Mullingar, Country Westmeath, Ireland. (2011-10)
    The community dietetics intervention improved ONS prescribing practices by GPs and nurses, in accordance with best practice guidelines, without increasing expenditure on ONS during the year after intervention.