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This article will describe an approach to curriculum reconciliation that aspires to be the first step towards recognising that Indigenous ways of knowing have equal value and status as the dominant institutional systems of knowledge. Specifically, curriculum reconciliation is considered in the context of building knowledge-based relationships between disciplinary knowledges and the relevant Indigenous knowledges in science, medicine and health. Approaches to cultural education in the tertiary sector will be explored and consideration will be given to the particular challenges inherent in science, medicine and health education for curriculum reconciliation. The constraints of academic systems, as evidenced in the literature, will be acknowledged with the aim to provide guidance for curriculum reconciliation in science, medicine and health education that endeavours to establish the intrinsic value of Aboriginal knowledge relative to Country, to be understood alongside, not as an alternative to, or in opposition to, 'Western' scientific and/or medical knowledge.

Aim: The aim of this study was to examine expectations, perceptions and attitudes about dietetics services among the Australian and New Zealand public, to provide insights for building a future dietetics workforce that will meet consumer needs. Methods: A cross‐sectional, anonymous, online survey was employed to gain perspectives of a representative sample of Australian and New Zealand adults. Questions were purposely designed to collect views regarding sources of dietary information, expectations of dietetics service providers and factors influencing choice of dietetics service provider. Data were analysed descriptively and using Pearson's chi‐square test to assess relationships between categorical variables. Free‐text responses were analysed using content analysis. Results: Of 2601 respondents, approximately one third (32%) had seen a dietitian. Doctors were the most trusted sources of dietary information (87%), particularly with participants over 60 years (χ(1) = 44.168, V = 0.130, p < 0.001). Cost was the most frequently reported factor influencing choice of dietetics services (56%), with 88% of respondents interested in accessing a dietitian, preferably in‐person (64%), if they could do so for no cost. Participants anticipated that dietitians would offer services like meal plans (59%) and nutritional analysis (48%) as well as weight and other body measurements (56%). Some expectations such as blood tests (54%) were outside the usual scope of dietetic practice. Conclusion: The results of this study have implications for practising dietitians, dietetics educators, and funders of dietetics services. Cost as a barrier suggests that advocacy to government for funding type, duration and number of visits to dietitians is still required. [ABSTRACT FROM AUTHOR]

Background: People experiencing socio‐economic disadvantage face significantly higher rates of diet‐related health inequities. This study aimed to explore barriers, opportunities and potential solutions in providing food and nutrition services to people experiencing socio‐economic disadvantage from the perspective of services providers. The present study is part of a broad co‐design model to improve service provision for people experiencing socio‐economic disadvantage. Methods: A cross‐sectional online survey involving 33 open and closed‐ended questions was distributed to Australian governmental and non‐governmental organisations providing nutrition‐related support to people experiencing socio‐economic disadvantage aged 16 years and over. Data were analysed using frequency distributions and conceptual content analyses. Results: Sixty‐eight responses were analysed. Services are predominantly offered by charitable organisations (90%), funded through private donations (66%) and reliant on volunteers (100%). Barriers to supporting clients' nutrition needs include financial constraints, limited community engagement, understaffing, insufficient resources and knowledge gaps. Opportunities and solutions for enhancing support include increasing government funding, advocacy initiatives, stronger community collaboration and more holistic, customised services. Proposed recommendations include establishing purpose‐built facilities or wrap‐around services to expand access to health services, life skills, training and educational programs. Conclusions: Services face challenges including volunteer reliance, limited resources and inadequate government support, hindering food provision. Client barriers include transportation costs and lack of social support. With dedicated financial support, services can offer comprehensive assistance, including community spaces, staffing, health and social services and training. Community partnerships can maximise funding impact. Solutions must address overall well‐being and broader social determinants such as income inequality and housing. Highlights: People experiencing socio‐economic disadvantage face significantly higher rates of diet‐related health inequities, which are a major contributor to the global public health burden, resulting in substantial direct financial costs for societies and governments.Charitable services involved in food and nutrition‐related support have the potential to extend their services beyond food provision by offering comprehensive assistance tailored to the specific needs of their clients.Dedicated financial support from government funding or grants can provide community‐specific spaces, staff, health and social services, resources and training.Collaborations with the community and higher education sector can enhance the effectiveness of this funding and political and policy interventions are essential to support these initiatives. [ABSTRACT FROM AUTHOR]

Background: Inflammatory bowel disease (IBD) is an incurable illness of the gastrointestinal tract. Its relapsing–remitting nature negatively impacts physical health and quality of life. Food and eating are key concerns for people with this illness. To provide holistic person‐centred care, healthcare providers (HCPs) need to meet patients' dietary information needs. However, there is a paucity of literature describing these in any meaningful detail. The present study aimed to explore the perceived dietary information needs of individuals with IBD, the perceptions of HCPs and enablers and barriers to communication. Methods: Online and face‐to‐face semi‐structured interviews with 13 HCPs and 29 people with IBD were conducted. The framework method aided thematic analysis of de‐identified interview recordings. Results: The cyclical nature of IBD contextualised the five themes. Both individuals with IBD and HCPs articulated similar ideas viewed from different perspectives: (1) living with IBD is exasperating and unique to the individual; (2) individuals with IBD desire dietary information; (3) diet manipulation is used to exert control on a disease with unpredictable nature; (4) people with IBD and HCPs have different views on the role of diet; and (5) doctors are perceived as gatekeepers to accessing dietetics care. Conclusions: A lack of dietary guidance at diagnosis negatively impacts the patient's journey with food and eating. The present study supports a paradigm shift towards holistic person‐centred care for consistent access to dietetics services to meet the needs of people with IBD. Key points: Dietary information needs appear to be influenced by the stage of Inflammatory Bowel Disease (IBD).The journey of IBD is lonely and fraught with uncertainty.Lack of dietary guidance from diagnosis may partly influence information seeking and adoption of dietary restrictions.Dietary manipulation provides a perceived sense of control. [ABSTRACT FROM AUTHOR]

Aim: Male dietitians are under‐represented in the global dietetics workforce, including in Australia. This study explores Australian males' experiences as dietitians in the Australian workforce, with the aim to identify influences that initially attracted them to dietetics, as well as barriers that may affect their decision to stay in or leave the profession. Methods: A cross‐sectional, semi‐quantitative web‐based survey was distributed to male dietitians using purposive, snowball sampling. Closed and open‐ended questions were included. Descriptive statistics were generated, and content analysis of free‐text responses identified major themes. Results: Seventy‐one respondents opened the survey link, of which 65 respondents attempted the survey. Fifty‐four (83.1%) respondents agreed that dietetics is female‐dominated. An interest in food and nutrition was the most reported reason for studying dietetics (73.8%). Of the 55 respondents who were not intending to retire in the next 5 years, 15 (27.3%) stated they were somewhat or extremely likely to leave the profession of dietetics. Respondents identified issues that impacted their experiences as a male dietitian, including gender differences, a lack of male role models, barriers to career progression/employment, and perceptions of a lack of respect and impact within healthcare. Conclusions: Australian male dietitians perceive systemic, social, and personal factors that have influenced their career experiences. Greater exposure to prominent male role models may be self‐perpetuating in improving male dietitian recruitment and eventually, retention. A multi‐pronged approach is needed to improve the rate of recruitment of male dietitians, with a role for tertiary education providers and peak dietetics bodies. [ABSTRACT FROM AUTHOR]

Aims: This review aimed to explore and describe the dietary information needs of individuals with inflammatory bowel disease and sources of information. Methods: A scoping review of English language articles and grey literature, using electronic databases with a predefined search strategy was undertaken. Data were synthesised based on the identified variables (e.g. dietary information needs and sources of dietary information) corresponding to the aims of this review. Results: Forty‐six studies were included, reporting data from 7557 people with inflammatory bowel disease, of which 58.6% had Crohn's disease and 60.1% were males. Dietary information was rated very important and appeared to be influenced by the disease course. The need to discuss it is heightened at important stages, namely diagnosis and relapse. Dietary information was described broadly and included advice about foods to avoid and dietary advice for symptoms management. No major differences were noted in the dietary information needs of people with Crohn's disease compared to ulcerative colitis. The main sources of dietary information were the gastroenterologist (36%–98%), the internet (9%–60%) and non‐dietetic professionals (84.7%). Conclusion: This review highlights limited literature describing the dietary information needs of people with inflammatory bowel disease. Importantly, the limited access to specialised dietary advice for this cohort is concerning. Future studies are required to explore not only the nuances in the needs of those with active disease and in remission, but to further understand issues of access to specialised dietary advice to provide holistic person‐centred care desired by this cohort. [ABSTRACT FROM AUTHOR]

An editorial is presented on the challenges faced by the dietetics profession in ensuring competency and leadership in nutrition. Topics include the need for collective maintenance of standards; collaboration with other nutrition experts, measuring and improving professional practice, working with Indigenous Australians; and the importance of reflection, measurement, and advocacy for change.

Background: Poor diet is implicated in multiple chronic diseases. Although doctors may be well placed to facilitate nutrition care, nutrition remains a low priority in medical education internationally. Consensus is required on nutrition competencies as a benchmark for education with a regulatory framework to ensure implementation. The aim of this qualitative study was to explore work roles, attitudes, barriers and enablers in the delivery of nutrition care among a cohort of Australian and UK doctors. Method: Semi‐structured interviews were conducted with primary care doctors/general practitioners (n = 14) and medical specialists (n = 8) based in Australia and the United Kingdom to explore work roles, attitudes, barriers and enablers in the delivery of nutrition care. Results: Framework analysis identified five key themes: (1) knowledge and skills in nutrition to support medical nutrition care, (2) the delivery of nutrition education, (3) multidisciplinary and interdisciplinary care, (4) systemic barriers and facilitators to care and (5) the need for a paradigm shift. Participants acknowledged nutrition as an important component of medical care but recognised they are currently ill‐equipped to support such care, identifying limitations to the systems supporting integrated care. Participants identified that nutrition sits within both a health promotion and medical/treatment model, but they currently work only within the latter. Conclusion: Participants highlighted a lack of knowledge and training regarding nutrition, without which change is not possible. Efforts to improve the nutrition capacity of the medical workforce must be matched by increased investments in primary prevention, including nutrition – a paradigm shift from the medical model. Key points: This qualitative study explores work roles, attitudes, barriers and enablers in the delivery of nutrition care among a cohort of Australian and UK doctors.Doctors acknowledge nutrition as an important component of nutrition care but are ill‐equipped to support such care, identifying limitations to the systems that might support integrated care.Efforts to build the nutrition capacity of the medical workforce must be matched by increased investments in primary prevention, including nutrition – a paradigm shift away from a traditional medical (treatment) model. [ABSTRACT FROM AUTHOR]