Targeting practice : the contribution of state registered dietitians.

  • Great Britain. Department of Health
Date:
[1994]
Catalogue details

Licence: Open Government Licence

Credit: Targeting practice : the contribution of state registered dietitians. Source: Wellcome Collection.

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    General Objectives street posters, smaller posters and information packs. The local media were involved and schoolchildren produced a fruit and vegetable ‘rap’. ¢ South Birmingham Health Authority expanded the campaign to include a roadshow touring the health centres and involving health visitors, district nurses and school nurses (Sandra Passmore, Birmingham). The City Allotments and their Contribution to the Health and Wellbeing of Leeds’ Residents. The project aims to secure long term viability of allotments, raise awareness of the contribution that gardening can make to health (nutrition, exercise, stress reduction), and try and improve accessibility of gardening for interested individuals with a low income. The project involves Community Dietitians, Leeds Gardeners’ Federation, City Council Health Unit and Local Councillors (Carolyn Hull, Leeds). Nutrition projects specifically addressing prevention of cancer were: a project being developed as part of Forth Valley Healthcare’s Health Promotion Strategy. As part of routine cancer screening anyone in an ‘at risk’ group can be referred for dietetic counselling (Morag MacKellar, Falkirk). ‘Healthy Eating for Cancer Patients’ is an information booklet being published as part of The Royal Marsden Hospital Patient Information Series. This is aimed at cancer patients who have good nutritional status but will also be used for those at risk of developing cancer, eg, women attending a breast diagnostic unit (Clare Shaw, London). TREATMENT OF CANCER PATIENTS The Oncology Interest Group of the BDA has produced Dietetic Standards for the care of oncology patients, with the overall Standard being: all oncology patients who require nutritional intervention will have access to a State Registered Dietitian with the aim of achieving their optimal nutritional status. SECTION THREE
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