Nutrition Professionals in Research

Research“organized study of a

phenomenon -- at both the basic and more applied levels”

topics vary between investigators & over time

laboratory & applied

Nutrition Professionals in Research

Why is research important to the nutrition profession? leaders in the field adapt curricula to meet the needs of changing job

markets ensure continued competence of prof’ls uncover & apply new knowledge

DC has practice/interest groups in research and education ADA has DPGs (Dietetic Practice Groups)

Nutrition Professionals in Research

Work settingsAcademic settingsFood companiesIndustryGovernment

Case Study – A Dietitian in Research

Ellen Vogel PhD in community nutrition University of

Alberta thesis first qualitative case study of a CPNP

project Lessons learned provided insight on role of

peer outreach in community programming Faculty at University of Ontario Institute of

Technology instructing nursing students

Gulf oil spill impact

~ 89% respondents at least somewhat concerned with seafood safety from Gulf

• 50% greatly concerned

Affected intentions to eat seafood for majority

Sensory Evaluation of Steelhead

What was the purpose of the study?

To whom would this study be of interest?

Study Design

18 fish per tank6 removed at 1, 4, & 12 hours

Control

COCOD

Study Design

CO1 COD1 CNTRL1

CO4 COD4 CNTRL4

CO12 COD12 CNTRL12

CO=Crude Oil

COD=Crude Oil + Dispersant

CNTRL=Control

Study Results

What happened to hydrocarbon concentration in the water samples over time? In the fish flesh?

How did sensory characteristics vary with exposure time?

Was there a link between chemical content of flesh and sensory characteristics?

Conclusions

Short term exposure to oil had no detectable influence

Short term exposure to oil + dispersant almost immediate change

Dispersants decreased quality of fish by increasing off odour & flavour

Required Readings

Lane, 1992. Nutrition in space. Careless, 2003. Saving private’s

lunch