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; et al. (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)
    To evaluate the impact on nutrition- and health-related practice of two methods of delivery of a nutrition and health intervention in Irish full-day-care pre-schools: training of pre-school managers only or training of managers and their staff.
  • 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. charlotte.johnston@hse.ie (Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2008-10)
    Inadequate hydration has been linked to many factors that may impact on children's education and health. Teachers play an important role in the education and behaviour of children. Previous research has demonstrated low water intake amongst children and negative teachers' attitudes to water in the classroom. The present study aimed to explore teachers' knowledge about water and the perceived barriers to allowing children access to water during lesson time.
  • 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. sharon.kennelly@hse.ie (2009-12)
    The frequency of oral nutritional supplement (ONS) prescribing has been increasing steadily in the Republic of Ireland (ROI). Available evidence indicates that health professionals in the community setting in the ROI have a poor level of knowledge about ONS. The objectives of the present study were to investigate ONS prescribing practices and to identify the types of patient who were prescribed these products.
  • 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. sharon.kennelly@hse.ie (2010-12)
    Healthcare professionals working in the community setting have limited knowledge of the evidence-based management of malnutrition. The present study aimed to evaluate a community dietetics intervention, which included an education programme for healthcare professionals in conjunction with the introduction of a community dietetics service for patients 'at risk' of malnutrition. Changes in nutritional knowledge and the reported management of malnourished patients were investigated and the acceptability of the intervention was explored.
  • 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. sharon.kennelly@hse.ie (2011-10)
    Healthcare professionals working in the community do not always prescribe oral nutritional supplements (ONS) according to best practice guidelines for the management of malnutrition. The present study aimed to determine the impact of a community dietetics intervention on ONS prescribing practices and expenditure 1 year later.