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Background There is an increasing emphasis on the development of communication skills for dietitians but few evidence-based assessment tools available. The present study aimed to develop a dietetic-specific, short, reliable and valid assessment tool for measuring communication skills in patient consultations: DIET- COMMS. Methods A literature review and feedback from 15 qualified dietitians were used to establish face and content validity during the development of DIET- COMMS. In total, 113 dietetic students and qualified dietitians were video-recorded undertaking mock consultations, assessed using DIET- COMMS by the lead author, and used to establish intra-rater reliability, as well as construct and predictive validity. Twenty recorded consultations were reassessed by nine qualified dietitians to assess inter-rater reliability: eight of these assessors were interviewed to determine user evaluation. Results Significant improvements in DIET- COMMS scores were achieved as students and qualified staff progressed through their training and gained experience, demonstrating construct validity, and also by qualified staff attending a training course, indicating predictive validity ( P < 0.05). An acceptable level of intra-rater reliability ( rs = 0.90) and a moderate level of inter-rater reliability ( r = 0.49) were demonstrated. Interviews identified many positive features and possible uses for DIET- COMMS in both pre- and post-registration settings. The need for assessor training was emphasised and how readily qualified dietitians would accept assessment of skills in practice was questioned. Discussion DIET- COMMS is a short, user-friendly, reliable and valid tool for measuring communication skills in patient consultations with both pre- and post-registration dietitians. Additional work is required to develop a training package for assessors and to identify how DIET- COMMS assessment can acceptably be incorporated into practice. [ABSTRACT FROM AUTHOR]

Background Workplaces are a key setting for improving the health of employees and influencing the health of the local population. The present study aimed to provide a deeper understanding of the perceptions and views of staff on the drivers and barriers to the provision, promotion and consumption of healthier food choices in two public sector workplaces. Methods A mixture of catering and other staff ( n = 23) employed by either Barnsley Metropolitan Borough Council or Barnsley Primary Care Trust were interviewed. Purposive sampling was used to ensure representation of different grades, job roles, hours worked, gender and age groups. All interviews were conducted in the workplace and were audio recorded, transcribed verbatim and analysed using framework analysis. Results Four themes that influence food and healthy eating in the workplace were identified: workplace structures and systems; cost, choice and availability of food; personal versus institutional responsibility; and food messages and marketing. Interviewees perceived that foods promoted in the workplace were traditional 'stodgy' foods and that there was a limited availability of affordable healthy choices. Catering staff were driven to run their service as a business rather than promote health. Time constraints and tight deadlines imposed on staff led to some not eating at midday. Conclusions There is little qualitative research published about food in the workplace. This unique qualitative study has elicited staff views and experiences and suggests complexity around healthy eating and food provision in the workplace. The findings may inform the planning of future workplace interventions. [ABSTRACT FROM AUTHOR]

Background: Both the UK’s National Health Service (NHS) and the National Institute of health and Clinical Excellence (NICE) have recommended increased training for health professionals in communication skills. There is evidence to suggest that communication skills are important in helping people to change health-related behaviour, which is a key role for dietitians. This study investigated the views of UK dietitians about their training needs and experience in relation to communication skills in dietetic practice. Methods: In October 2007, a cross-sectional survey was mailed to all British Dietetic Association members ( n = 6013). The survey gathered quantitative data and free-text comments to ascertain the level, type and effect of communication skills training received by dietitians at both the pre- and post-registration level. Results: There were 1158 respondents; a response rate of 19.3%. Ninety-eight percent ( n = 1117) rated communication skills as either very or extremely important in client consultations. Post-registration training had been undertaken by 73% ( n = 904). Of these, over 90% of respondents perceived that post-registration training had led to improvements in their relationships with patients, their confidence in client interviews and their ability to cope with challenging clients. However, 248 (21.4%) felt time keeping in interviews had worsened. Lack of time for client interviews was also the most commonly identified barrier (19%, n = 216) to implementing the skills. Conclusions: This study has explored an important and under-researched area. Respondents strongly endorsed the importance of good communication skills and the benefits of post-registration training in this area. Some felt that good communication was time consuming but others felt that time management had improved. Further research and training is required to support the implementation of these skills into dietetic practice. [ABSTRACT FROM AUTHOR]

An abstract of the article "Development and initial validation of an assessment tool for communication skills in dietetics," by K. A. Whitehead, S. C. Langley-Evans and V. Tischler is presented.

An abstract of the article "An investigation into the impact of visual impairment on food choices," by R. V. Loebl and K. A. Whitehead is presented.

The UK's Engineering and Physical Sciences Research Council supported a series of meetings in 2021 to develop a roadmap for future research in Quantitative Modelling in Cleaning and Decontamination. Quantitative modelling in this context is the development of numerical and predictive tools, based on scientific principles, which can support design, operation and decision making associated with cleaning and decontamination. The activity involved identifying past and current activities on this topic across a range of different fields, including food and drink, consumer goods, healthcare, pharmaceuticals, nuclear, civil defence and biofilms. Input was received from operators, manufacturing companies, government agencies and researchers. The exercise identified a series of common needs which span sectors, and the challenges which need to be addressed to facilitate transfer of knowledge between sectors and develop the expertise required to tackle new challenges including those posed by sustainability. [ABSTRACT FROM AUTHOR]

Background: In 2007, a survey of UK dietitians identified that dietitians were positive about the use of Communication Skills for Behaviour Change (CSBC) in practice, although barriers to the implementation of skills were acknowledged. This follow-up survey aimed to explore current perceptions of CSBC and compare them with the previous survey., Methods: A cross-sectional online survey of British Dietetic Association (BDA) members' views of CSBC was undertaken. The results for full members are presented. Quantitative data were analysed descriptively. Qualitative data were subject to either content, or inductive thematic analysis., Results: A response rate of 9.4% (n = 729) was achieved. Respondents were predominately female (n = 684; 95.1%) and worked in the National Health Service (n = 634; 87.4%). They were positive about the importance of CSBC in practice (n = 714; 99.5%). Pre-registration training had been completed by 346 respondents (48.7%). Post-registration training had been undertaken by 520 (74.7%) respondents and 514 of these (99.6%) had implemented training into practice, with few barriers identified. Perception of ability to use skills had increased, with 513 (83.6%) respondents rating their skills as excellent/very good compared to 62% previously. The majority (n = 594; 93.7%) reported that post-registration training was necessary, with the need for skills to be regularly reviewed (n = 456; 74.5%), and 235 (51.9%) respondents suggested this be mandatory. By contrast, some suggested that a skill review was not a priority, and would be difficult to administer and stressful., Conclusions: Perception of the importance of CSBC remains high. Although the perceived ability to apply CSBC has increased, the perceived need for post-registration training is high, with respondents' favouring mandatory training., (© 2021 The British Dietetic Association Ltd.)

Sodium glucose co-transporter 2 (SGLT2) inhibitors are now an established class of medications for the treatment of type 2 diabetes (T2D), no longer reserved for use by specialists in diabetes. They are being used increasingly for their cardiac and renal benefits by primary care, cardiology and renal teams for indications in parallel with diabetes care as part of holistic management. This guidance provides essential information on SGLT therapy, including the main advantages and the important risks of which healthcare professionals should be aware., (© Royal College of Physicians 2021. All rights reserved.)

Increasing numbers of patients are enteral tube-fed in the community, often requiring community nursing support. Appropriate training facilitates effective patient care in this rapidly changing area of practice. The project described involved the development, piloting and evaluation of a validated home enteral tube-feeding training programme for community staff. Following wide consultation, four pilot days were provided (two for registered nurses and two for care assistants) which were positively evaluated. Post-training evaluation suggested the training led to beneficial changes in practice. Additional funding obtained has enabled the basic training to continue on a monthly basis for 2 years with biannual updates. Significant risks are attached to home enteral tube feeding; opportunities to integrate theory and practice in a safe environment should enhance patient care and decrease clinical risk.