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Dr. Kerith Duncanson
Hunter Medical Research Institute

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0 Aboriginal Health
0 Gastrointestinal
0 Nutrition
0 Dietary intake
0 functional gastrointestinal disorders

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Journal article
Published: 13 July 2021 in Nutrients
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Nutrition during pregnancy has lifelong impacts on the health of mother and child. However, this life stage presents unique challenges to healthy cooking and eating. Cooking interventions show promising results, but often lack theoretical basis and rigorous evaluation. The objective of this formative, qualitative study was to explore motivators, strategies, and barriers related to healthy cooking during pregnancy. Pregnant individuals’ preferences for a cooking education program were also explored. We conducted five focus groups with pregnant individuals (n = 20) in Southeast Michigan in 2019. Focus groups were audio-recorded and transcribed verbatim, then double coded by two members of the research team. Mean gestational age was 18.3 ± 9.6 weeks. Common motivators included feeding other children, avoiding pregnancy complications, promoting fetal growth, and avoiding foodborne illness. Challenges included pregnancy symptoms, navigating nutrition recommendations, mental energy of meal planning, family preferences, and time constraints. Strategies employed were meal planning and including a variety of foods. Participants identified organizational strategies, recipes, nutrition information, and peer support as important components of a cooking intervention during pregnancy. This study characterized multiple challenges to healthy home cooking during pregnancy, providing novel insight to inform the development of cooking skills education programs during this important life stage.

ACS Style

Travertine Garcia; Kerith Duncanson; Vanessa Shrewsbury; Julia Wolfson. A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy. Nutrients 2021, 13, 2395 .

AMA Style

Travertine Garcia, Kerith Duncanson, Vanessa Shrewsbury, Julia Wolfson. A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy. Nutrients. 2021; 13 (7):2395.

Chicago/Turabian Style

Travertine Garcia; Kerith Duncanson; Vanessa Shrewsbury; Julia Wolfson. 2021. "A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy." Nutrients 13, no. 7: 2395.

Review
Published: 07 July 2021 in Journal of Human Nutrition and Dietetics
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Background This scoping review aims to describe the body of nutrition intervention and dietary assessment research undertaken with Khmer populations in Cambodia, to summarize the nutrition knowledge base and highlight priority areas for future research. Methodology Five databases and grey literature were searched, following the PRISMA-ScR guidelines. Studies involving dietary assessment or nutrition interventions published since 1993 were identified using specific search terms and extracted to a customised data extraction table for categorisation and analysis. Study participants were Khmer people of any age and gender, living in rural or urban Cambodia. Results Of the one hundred included studies, 58 were dietary assessment only studies, 24 were nutrition interventions only, and 18 studies involved both assessment of intake and an intervention. Sixty-eight percent of study populations were mothers and young children, of which 52 studies focused on children under five years. Nineteen interventions involved supplementation and six trialled fortification of rice or fish sauce. Anaemia was the most common nutrition condition studied (n = 17), followed by malnutrition (n = 15) and malnutrition risk factors (n = 11). General nutrition status was explored in 25 studies, and individual micronutrients that were studied included iron (n = 27), zinc (n = 6), Vitamin A (n = 4) and thiamine (n = 3). Conclusion Diet-related research in Cambodian Khmer populations has predominantly focused on dietary assessment or evaluation of interventions aimed at reducing malnutrition and resolving micronutrient deficiencies. Areas identified as emerging needs included non-communicable diseases, the ageing population, and non-iron deficiency anaemia.

ACS Style

Janelle L. Windus; Tracy L. Burrows; Kerith Duncanson; Clare E. Collins; Megan E. Rollo. Scoping review of nutrition intervention and dietary assessment studies in Khmer populations living in Cambodia. Journal of Human Nutrition and Dietetics 2021, 1 .

AMA Style

Janelle L. Windus, Tracy L. Burrows, Kerith Duncanson, Clare E. Collins, Megan E. Rollo. Scoping review of nutrition intervention and dietary assessment studies in Khmer populations living in Cambodia. Journal of Human Nutrition and Dietetics. 2021; ():1.

Chicago/Turabian Style

Janelle L. Windus; Tracy L. Burrows; Kerith Duncanson; Clare E. Collins; Megan E. Rollo. 2021. "Scoping review of nutrition intervention and dietary assessment studies in Khmer populations living in Cambodia." Journal of Human Nutrition and Dietetics , no. : 1.

Review
Published: 28 March 2021 in Nutrients
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Functional dyspepsia (FD) is a common disorder of gut-brain interaction, characterised by upper gastrointestinal symptom profiles that differentiate FD from the irritable bowel syndrome (IBS), although the two conditions often co-exist. Despite food and eating being implicated in FD symptom induction, evidence-based guidance for dietetic management of FD is limited. The aim of this narrative review is to collate the possible mechanisms for eating-induced and food-related symptoms of FD for stratification of dietetic management. Specific carbohydrates, proteins and fats, or foods high in these macronutrients have all been reported as influencing FD symptom induction, with removal of ‘trigger’ foods or nutrients shown to alleviate symptoms. Food additives and natural food chemicals have also been implicated, but there is a lack of convincing evidence. Emerging evidence suggests the gastrointestinal microbiota is the primary interface between food and symptom induction in FD, and is therefore a research direction that warrants substantial attention. Objective markers of FD, along with more sensitive and specific dietary assessment tools will contribute to progressing towards evidence-based dietetic management of FD.

ACS Style

Kerith Duncanson; Grace Burns; Jennifer Pryor; Simon Keely; Nicholas Talley. Mechanisms of Food-Induced Symptom Induction and Dietary Management in Functional Dyspepsia. Nutrients 2021, 13, 1109 .

AMA Style

Kerith Duncanson, Grace Burns, Jennifer Pryor, Simon Keely, Nicholas Talley. Mechanisms of Food-Induced Symptom Induction and Dietary Management in Functional Dyspepsia. Nutrients. 2021; 13 (4):1109.

Chicago/Turabian Style

Kerith Duncanson; Grace Burns; Jennifer Pryor; Simon Keely; Nicholas Talley. 2021. "Mechanisms of Food-Induced Symptom Induction and Dietary Management in Functional Dyspepsia." Nutrients 13, no. 4: 1109.

Journal article
Published: 17 December 2020 in Health Education in Practice: Journal of Research for Professional Learning
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PurposeWritten feedback on research-related writing is an important educational component of novice researcher development. Limited evidence exists to inform effective written feedback, particularly in relation to research reports by novice researchers. The aim of this narrative literature review was to explore supervisor and novice researcher perspectives on the provision of written feedback, particularly in the context of their evolving supervisory relationship. MethodsA systematic search of peer-reviewed journals in educational and health databases was undertaken for the terms ‘written feedback’ and ‘research report’, from January 2001 to August 2020. Identified literature was critiqued for methodological quality. Findings were coded, grouped and described as themes. Next, the themes and their parts were applied to the development of a two-part written feedback checklist that includes separate but related recommendations for supervisors and novice researchers.FindingsFrom 35 included papers, the four main themes that related to written feedback on research reports by novice researchers were: the emotional impact of receiving or giving written feedback; written feedback in the supervisory power dynamic; communicating written feedback; and the content and structure of written feedback. The changing nature and complexity of factors associated with written feedback from research supervisors reflected the transition from a supervisory relationship to a peer relationship. The checklist developed from the synthesised data is intended to provide guidance for supervisors and students about their respective and shared responsibilities within a supervisory relationship. ImplicationsIncreased awareness of the characteristics, roles and impact of written feedback will assist supervisors of novice researchers to provide effective written feedback, and for students to effectively utilise written feedback. Progression of written feedback throughout the supervisory period is proposed as a means of transitioning from a teacher-student to a peer researcher relationship.

ACS Style

Kerith Duncanson; David Schmidt; Emma Webster. Giving and receiving written feedback on research reports: a narrative review and guidance for supervisors and students. Health Education in Practice: Journal of Research for Professional Learning 2020, 3, 1 .

AMA Style

Kerith Duncanson, David Schmidt, Emma Webster. Giving and receiving written feedback on research reports: a narrative review and guidance for supervisors and students. Health Education in Practice: Journal of Research for Professional Learning. 2020; 3 (2):1.

Chicago/Turabian Style

Kerith Duncanson; David Schmidt; Emma Webster. 2020. "Giving and receiving written feedback on research reports: a narrative review and guidance for supervisors and students." Health Education in Practice: Journal of Research for Professional Learning 3, no. 2: 1.

Review
Published: 06 December 2020 in Journal of Human Nutrition and Dietetics
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Background The impact of obesity interventions on dietary intake in children and adolescents with overweight or obesity is unclear. This systematic review aimed to investigate the impact of the dietary component of weight management interventions on the change in diet in children and adolescents with overweight or obesity. Methods Eligible randomised controlled trials (RCTs) published between 1975 and 2020 were identified by a systematic search following Preferred Reporting Items for Systematic Reviews and Meta‐analyses (PRISMA) guidelines. Meta‐analyses of eligible study outcomes were performed using statistical software. A multilevel random effects model was used with three significant random effects fitted using restricted maximum likelihood estimation. Results This review identified 109 RCTs, including 95 that reported at least one statistically significant dietary outcome change and 14 reporting no significant dietary change. Results from the meta‐analyses (n = 29 studies) indicated that, compared to control groups, intervention groups achieved significantly greater reductions in mean total energy intake at ≤6 months (−194 kcal day−1, 95% confidence interval = −275.80 to −112.90 kcal day−1, P < 0.001) and up to 12 months (−112 kcal day−1 95% confidence interval = −218.92 to −5.83 kcal day−1) P = 0.038), increases in fruit and/or vegetable intakes over 2–12 months (n = 34, range +0.6 to +1.5 servings day−1) and reductions in consumption of sugar‐sweetened beverages (n = 28, range −0.25 to −1.5 servings day−1) at 4–24 months follow‐up. Conclusions Obesity interventions with a dietary component have a modest but sustained impact on reducing total energy intake and improving intakes of specific food groups in children and adolescents with overweight or obesity. High quality RCTs that are powered to detect change in diet as a primary outcome are warranted.

ACS Style

K. Duncanson; V. Shrewsbury; T. Burrows; L. K. Chai; L. Ashton; R. Taylor; M. Gow; M. Ho; L. Ells; L. Stewart; S. Garnett; M. E. Jensen; P. Nowicka; R. Littlewood; A. DeMaio; D. H. Coyle; J. L. Walker; C. E. Collins. Impact of weight management nutrition interventions on dietary outcomes in children and adolescents with overweight or obesity: a systematic review with meta‐analysis. Journal of Human Nutrition and Dietetics 2020, 34, 147 -177.

AMA Style

K. Duncanson, V. Shrewsbury, T. Burrows, L. K. Chai, L. Ashton, R. Taylor, M. Gow, M. Ho, L. Ells, L. Stewart, S. Garnett, M. E. Jensen, P. Nowicka, R. Littlewood, A. DeMaio, D. H. Coyle, J. L. Walker, C. E. Collins. Impact of weight management nutrition interventions on dietary outcomes in children and adolescents with overweight or obesity: a systematic review with meta‐analysis. Journal of Human Nutrition and Dietetics. 2020; 34 (1):147-177.

Chicago/Turabian Style

K. Duncanson; V. Shrewsbury; T. Burrows; L. K. Chai; L. Ashton; R. Taylor; M. Gow; M. Ho; L. Ells; L. Stewart; S. Garnett; M. E. Jensen; P. Nowicka; R. Littlewood; A. DeMaio; D. H. Coyle; J. L. Walker; C. E. Collins. 2020. "Impact of weight management nutrition interventions on dietary outcomes in children and adolescents with overweight or obesity: a systematic review with meta‐analysis." Journal of Human Nutrition and Dietetics 34, no. 1: 147-177.

Review
Published: 02 November 2020 in Pharmacy
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Background and aims: Chronic disease, particularly inflammatory bowel disease (IBD), requires a multifaceted approach to managing patients, but it is apparent that primary care pharmacists are being underutilized. To demonstrate the benefits of pharmacist interventions in primary care, a systematic review was conducted of interventions in asthma and type 2 diabetes where pharmacists have a defined role in chronic disease management. We also explored potential opportunities for primary care pharmacists to deliver tailored care to patients with inflammatory bowel disease. Methods: The search strategy retrieved original research articles from seven databases; eligible articles were assessed for inclusion. Quality appraisal was performed independently by two reviewers. Results: Thirty-seven included studies were grouped into four categories of interventions: education/counseling (43%), medication management (34%), monitoring/follow-up (17%), and screening/risk prevention (6%). Education plus counseling was reported as the main intervention delivered by pharmacists. Three measurable outcomes were identified: clinical, humanistic (e.g., quality of life), and economic. Clinical outcomes (63%) were reported more commonly than humanistic (26%) and economic (11%) outcomes. Pharmacist interventions led to statistically significant improvements in control of disease, severity, and medication adherence, as well as improvements in overall patient satisfaction, quality of life among patients with asthma and type 2 diabetes. Conclusion: As one of the most accessible sources of primary health care, pharmacists are well-placed to minimize the impact of chronic diseases on patients and communities. Evidence suggests there are opportunities for primary care pharmacists to play a more active role in the management of chronic diseases such as IBD.

ACS Style

Sharmila Prasad; Kerith Duncanson; Simon Keely; Nicholas Talley; Therése Kairuz; Gerald Holtmann; Ayesha Shah; Marjorie Walker. A Role for Primary Care Pharmacists in the Management of Inflammatory Bowel Disease? Lessons from Chronic Disease: A Systematic Review. Pharmacy 2020, 8, 204 .

AMA Style

Sharmila Prasad, Kerith Duncanson, Simon Keely, Nicholas Talley, Therése Kairuz, Gerald Holtmann, Ayesha Shah, Marjorie Walker. A Role for Primary Care Pharmacists in the Management of Inflammatory Bowel Disease? Lessons from Chronic Disease: A Systematic Review. Pharmacy. 2020; 8 (4):204.

Chicago/Turabian Style

Sharmila Prasad; Kerith Duncanson; Simon Keely; Nicholas Talley; Therése Kairuz; Gerald Holtmann; Ayesha Shah; Marjorie Walker. 2020. "A Role for Primary Care Pharmacists in the Management of Inflammatory Bowel Disease? Lessons from Chronic Disease: A Systematic Review." Pharmacy 8, no. 4: 204.

Journal article
Published: 06 July 2020 in Nutrients
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Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluation of domestic cooking education programs that focus on improving diet and health. Our aim was to address this through development of the Cooking Education (“Cook-EdTM”) model, using the PRECEDE-PROCEED model as the underlying Cook-EdTM framework. A review of the food and cooking skills education literature informed the content of the Cook-EdTM model. Cook-EdTM was critiqued by experts in consumer behaviour, cooking and nutrition education research and education until consensus on model content and format was reached. Cook-EdTM leads cooking program developers through eight distinct stages, engaging key stakeholders in a co-design process from the outset to tailor programs to address the need of individuals and inform the development of program content, program delivery, and evaluation. A Cook-EdTM scenario applied in practice is described. The proposed Cook-EdTM model has potential to be adapted for use in domestic cooking education programs delivered in clinical, community, school or research settings. Further research will establish Cook-EdTM’s utility in enhancing program development and in improving food and cooking skills, dietary patterns and health outcomes.

ACS Style

Roberta C. Asher; Tammie Jakstas; Julia A. Wolfson; Anna Rose; Tamara Bucher; Fiona Lavelle; Moira Dean; Kerith Duncanson; Beth Innes; Tracy Burrows; Clare E. Collins; Vanessa A. Shrewsbury. Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health. Nutrients 2020, 12, 2011 .

AMA Style

Roberta C. Asher, Tammie Jakstas, Julia A. Wolfson, Anna Rose, Tamara Bucher, Fiona Lavelle, Moira Dean, Kerith Duncanson, Beth Innes, Tracy Burrows, Clare E. Collins, Vanessa A. Shrewsbury. Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health. Nutrients. 2020; 12 (7):2011.

Chicago/Turabian Style

Roberta C. Asher; Tammie Jakstas; Julia A. Wolfson; Anna Rose; Tamara Bucher; Fiona Lavelle; Moira Dean; Kerith Duncanson; Beth Innes; Tracy Burrows; Clare E. Collins; Vanessa A. Shrewsbury. 2020. "Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health." Nutrients 12, no. 7: 2011.

Journal article
Published: 30 June 2020 in Nutrients
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Introduction: Functional dyspepsia (FD), characterised by symptoms of epigastric pain or early satiety and post prandial distress, has been associated with duodenal eosinophilia, raising the possibility that it is driven by an environmental allergen. Non-coeliac gluten or wheat sensitivity (NCG/WS) has also been associated with both dyspeptic symptoms and duodenal eosinophilia, suggesting an overlap between these two conditions. The aim of this study was to evaluate the role of wheat (specifically gluten and fructans) in symptom reduction in participants with FD in a pilot randomized double-blind, placebo controlled, dietary crossover trial. Methods: Patients with Rome III criteria FD were recruited from a single tertiary centre in Newcastle, Australia. All were individually counselled on a diet low in both gluten and fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) by a clinical dietitian, which was followed for four weeks (elimination diet phase). Those who had a >30% response to the run-in diet, as measured by the Nepean Dyspepsia Index, were then re-challenged with ‘muesli’ bars containing either gluten, fructan, or placebo in randomised order. Those with symptoms which significantly reduced during the elimination diet, but reliably reappeared (a mean change in overall dyspeptic symptoms of >30%) with gluten or fructan re-challenge were deemed to have wheat induced FD. Results: Eleven participants were enrolled in the study (75% female, mean age 43 years). Of the initial cohort, nine participants completed the elimination diet phase of whom four qualified for the rechallenge phase. The gluten-free, low FODMAP diet led to an overall (albeit non-significant) improvement in symptoms of functional dyspepsia in the diet elimination phase (mean NDI symptom score 71.2 vs. 47.1, p = 0.087). A specific food trigger could not be reliably demonstrated. Conclusions: Although a gluten-free, low-FODMAP diet led to a modest overall reduction in symptoms in this cohort of FD patients, a specific trigger could not be identified. The modified Salerno criteria for NCG/WS identification trialled in this dietary rechallenge protocol was fit-for-purpose. However, larger trials are required to determine whether particular components of wheat induce symptoms in functional dyspepsia.

ACS Style

Michael D. E. Potter; Kerith Duncanson; Michael P. Jones; Marjorie M. Walker; Simon Keely; Nicholas J. Talley. Wheat Sensitivity and Functional Dyspepsia: A Pilot, Double-Blind, Randomized, Placebo-Controlled Dietary Crossover Trial with Novel Challenge Protocol. Nutrients 2020, 12, 1947 .

AMA Style

Michael D. E. Potter, Kerith Duncanson, Michael P. Jones, Marjorie M. Walker, Simon Keely, Nicholas J. Talley. Wheat Sensitivity and Functional Dyspepsia: A Pilot, Double-Blind, Randomized, Placebo-Controlled Dietary Crossover Trial with Novel Challenge Protocol. Nutrients. 2020; 12 (7):1947.

Chicago/Turabian Style

Michael D. E. Potter; Kerith Duncanson; Michael P. Jones; Marjorie M. Walker; Simon Keely; Nicholas J. Talley. 2020. "Wheat Sensitivity and Functional Dyspepsia: A Pilot, Double-Blind, Randomized, Placebo-Controlled Dietary Crossover Trial with Novel Challenge Protocol." Nutrients 12, no. 7: 1947.

Communication
Published: 27 December 2019 in Children
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One in five Australian pre-schoolers are overweight or obese, meaning the first years of life are vital for obesity primary prevention. Parent child feeding practices impact on children’s dietary intake, which in turn impacts on their weight status. Parents’ child feeding beliefs are heavily influenced by parenting peers. The aim of this cohort study is to evaluate the impact of the Parents in Child Nutrition Informing Community (PICNIC) study on parents feeding practices and diet quality. The secondary outcomes are the perceptions of trained peer educators and education recipients based on their involvement in PICNIC. One hundred parents with a child aged 0–2 years at time of recruitment will participate in peer educator training, then disseminate nutrition and child feeding content to other parents over an intervention period of 12 months, supported by project-specific, evidence-based social media pages and website. An additional 100 new parents, recruited by peer educators, will participate in the study as nutrition education recipients. Both peer educators and education recipients will complete quantitative child feeding surveys before and during the 12 month intervention and a dietary intake survey at a time point 12 months post intervention. Following the intervention, 30 education recipients will be asked to participate in semi-structured phone interviews about their experiences with PICNIC. Peer educators will contribute as co-researchers and active participants in the evolution of the PICNIC model. This study will contribute to enhanced understanding of contemporary health literacy strategies for communicating nutrition and feeding messages to new parents and the impact of these strategies on parents feeding practices and children’s dietary intake in a community setting.

ACS Style

Richard Ball; Rebecca Vaschak; Andrew Bailey; Gail Whiteford; Tracy Burrows; Kerith Duncanson; Clare Collins. Study Protocol of the Parents in Child Nutrition Informing Community (PICNIC) Peer Education Cohort Study to Improve Child Feeding and Dietary Intake of Children Aged Six Months to Three Years Old. Children 2019, 7, 3 .

AMA Style

Richard Ball, Rebecca Vaschak, Andrew Bailey, Gail Whiteford, Tracy Burrows, Kerith Duncanson, Clare Collins. Study Protocol of the Parents in Child Nutrition Informing Community (PICNIC) Peer Education Cohort Study to Improve Child Feeding and Dietary Intake of Children Aged Six Months to Three Years Old. Children. 2019; 7 (1):3.

Chicago/Turabian Style

Richard Ball; Rebecca Vaschak; Andrew Bailey; Gail Whiteford; Tracy Burrows; Kerith Duncanson; Clare Collins. 2019. "Study Protocol of the Parents in Child Nutrition Informing Community (PICNIC) Peer Education Cohort Study to Improve Child Feeding and Dietary Intake of Children Aged Six Months to Three Years Old." Children 7, no. 1: 3.

Review
Published: 28 October 2019 in Nutrients
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Food ingestion is heavily implicated in inducing symptoms of irritable bowel syndrome (IBS) and functional dyspepsia (FD), which affect over one-third of adults in developed countries. The primary aim of this paper was to assess the alignment of dietary assessment and symptom-reporting capture periods in diet-related studies on IBS or FD in adults. Secondary aims were to compare the degree of alignment, validity of symptom-reporting tools and reported significant associations between food ingestion and symptoms. A five-database systematic literature search resulted in 40 included studies, from which data were extracted and collated. The food/diet and symptom capture periods matched exactly in 60% (n = 24/40) of studies, overlapped in 30% (n = 12/40) of studies and were not aligned in 10% (n = 4/40) of studies. Only 30% (n = 12/40) of studies that reported a significant association between food and global gastrointestinal symptoms used a validated symptom-reporting tool. Of the thirty (75%) studies that reported at least one significant association between individual gastrointestinal symptoms and dietary intake, only four (13%) used a validated symptom tool. Guidelines to ensure that validated symptom-reporting tools are matched with fit-for-purpose dietary assessment methods are needed to minimise discrepancies in the alignment of food and symptom tools, in order to progress functional gastrointestinal disorder research.

ACS Style

Kerith Duncanson; Tracy Burrows; Simon Keely; Michael Potter; Gayatri Das; Marjorie Walker; Nicholas J. Talley. The Alignment of Dietary Intake and Symptom-Reporting Capture Periods in Studies Assessing Associations between Food and Functional Gastrointestinal Disorder Symptoms: A Systematic Review. Nutrients 2019, 11, 2590 .

AMA Style

Kerith Duncanson, Tracy Burrows, Simon Keely, Michael Potter, Gayatri Das, Marjorie Walker, Nicholas J. Talley. The Alignment of Dietary Intake and Symptom-Reporting Capture Periods in Studies Assessing Associations between Food and Functional Gastrointestinal Disorder Symptoms: A Systematic Review. Nutrients. 2019; 11 (11):2590.

Chicago/Turabian Style

Kerith Duncanson; Tracy Burrows; Simon Keely; Michael Potter; Gayatri Das; Marjorie Walker; Nicholas J. Talley. 2019. "The Alignment of Dietary Intake and Symptom-Reporting Capture Periods in Studies Assessing Associations between Food and Functional Gastrointestinal Disorder Symptoms: A Systematic Review." Nutrients 11, no. 11: 2590.

Review
Published: 11 September 2019 in Nutrients
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The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices. A search of seven databases (2010 to April 2019) provided the records for title and abstract screening, with relevant articles assessed for eligibility in the full-text. Fourteen articles met the inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Twelve studies were conducted in North America, where the government regulates serving size information. Several studies reported a poor understanding of serving size labelling. Indeed, consumers interpreted the labelled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit, which is set by the manufacturer or regulated in some countries such as in the U.S. and Canada. Not all studies assessed consumption; however, larger labelled serving sizes resulted in larger self-selected portion sizes in three studies. However, another study performed on confectionary reported the opposite effect, with larger labelled serving sizes leading to reduced consumption. The limited number of included studies showed that labelled serving size affects portion size selection and consumption, and that any labelled serving size format changes may result in increased portion size selection, energy intake and thus contribute to the rise of the prevalence of overweight and obesity. Research to test cross-continentally labelled serving size format changes within experimental and natural settings (e.g., at home) are needed. In addition, tailored, comprehensive and serving-size-specific food literacy initiatives need to be evaluated to provide recommendations for effective serving size labelling. This is required to ensure the correct understanding of nutritional content, as well as informing food choices and consumption, for both core foods and discretionary foods.

ACS Style

Klazine Van Der Horst; Tamara Bucher; Kerith Duncanson; Beatrice Murawski; David Labbe. Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review. Nutrients 2019, 11, 2189 .

AMA Style

Klazine Van Der Horst, Tamara Bucher, Kerith Duncanson, Beatrice Murawski, David Labbe. Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review. Nutrients. 2019; 11 (9):2189.

Chicago/Turabian Style

Klazine Van Der Horst; Tamara Bucher; Kerith Duncanson; Beatrice Murawski; David Labbe. 2019. "Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review." Nutrients 11, no. 9: 2189.

Review
Published: 05 April 2019 in Nutrients
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Shared plate eating is a defining feature of the way food is consumed in some countries and cultures. Food may be portioned to another serving vessel or directly consumed into the mouth from a centralised dish rather than served individually onto a discrete plate for each person. Shared plate eating is common in some low- and lower-middle income countries (LLMIC). The aim of this narrative review was to synthesise research that has reported on the assessment of dietary intake from shared plate eating, investigate specific aspects such as individual portion size or consumption from shared plates and use of technology in order to guide future development work in this area. Variations of shared plate eating that were identified in this review included foods consumed directly from a central dish or shared plate food, served onto additional plates shared by two or more people. In some settings, a hierarchical sharing structure was reported whereby different family members eat in turn from the shared plate. A range of dietary assessment methods have been used in studies assessing shared plate eating with the most common being 24-h recalls. The tools reported as being used to assist in the quantification of food intake from shared plate eating included food photographs, portion size images, line drawings, and the carrying capacity of bread, which is often used rather than utensils. Overall few studies were identified that have assessed and reported on methods to assess shared plate eating, highlighting the identified gap in an area of research that is important in improving understanding of, and redressing dietary inadequacies in LLMIC.

ACS Style

Tracy Burrows; Clare Collins; Marc Adam; Kerith Duncanson; Megan Rollo. Dietary Assessment of Shared Plate Eating: A Missing Link. Nutrients 2019, 11, 789 .

AMA Style

Tracy Burrows, Clare Collins, Marc Adam, Kerith Duncanson, Megan Rollo. Dietary Assessment of Shared Plate Eating: A Missing Link. Nutrients. 2019; 11 (4):789.

Chicago/Turabian Style

Tracy Burrows; Clare Collins; Marc Adam; Kerith Duncanson; Megan Rollo. 2019. "Dietary Assessment of Shared Plate Eating: A Missing Link." Nutrients 11, no. 4: 789.

Review
Published: 01 September 2018 in Appetite
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Guidance for food consumption and portion control plays an important role in the global management of overweight and obesity. Carefully conceptualised serving size labelling can contribute to this guidance. However, little is known about the relationship between the information that is provided regarding serving sizes on food packages and levels of actual food consumption. The aim of this systematic review was to investigate how serving size information on food packages influences food consumption. We conducted a systematic review of the evidence published between 1980 and March 2018. Two reviewers screened titles and abstracts for relevance and assessed relevant articles for eligibility in full-text. Five studies were considered eligible for the systematic review. In three of the included studies, changes in serving size labelling resulted in positive health implications for consumers, whereby less discretionary foods were consumed, if serving sizes were smaller or if serving size information was provided alongside contextual information referring to the entire package. One study did not find significant differences between the conditions they tested and one study suggested a potentially negative impact, if the serving size was reduced. The influence of labelled serving size on consumption of non-discretionary foods remains unclear, which is partially due to the absence of studies specifically focusing on non-discretionary food groups. Studies that investigate the impact of serving size labels within the home environment and across a broad demographic cross-section are required.

ACS Style

Tamara Bucher; Beatrice Murawski; Kerith Duncanson; David Labbe; Klazine Van Der Horst. The effect of the labelled serving size on consumption: A systematic review. Appetite 2018, 128, 50 -57.

AMA Style

Tamara Bucher, Beatrice Murawski, Kerith Duncanson, David Labbe, Klazine Van Der Horst. The effect of the labelled serving size on consumption: A systematic review. Appetite. 2018; 128 ():50-57.

Chicago/Turabian Style

Tamara Bucher; Beatrice Murawski; Kerith Duncanson; David Labbe; Klazine Van Der Horst. 2018. "The effect of the labelled serving size on consumption: A systematic review." Appetite 128, no. : 50-57.

Review
Published: 15 February 2018 in Nutrition & Dietetics
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Grandparents are assuming increased child-caregiving responsibilities, which potentially influences the dietary intake of grandchildren. The aim of this systematic review is to determine the influence of grandparental care on the dietary intake, food-related behaviours, food choices and weight status of their preschool and school-aged grandchildren. Six electronic health databases were searched in January 2017. Inclusion criteria were publication in English language, peer-reviewed journal between 2000 and 2017; children aged 2–12 years; study outcomes included child dietary intake/weight status, grandparent nutrition knowledge/beliefs or grandparent/parent feeding practices. Included studies were appraised for quality and bias. The review was registered with PROSPERO, number CRD42016047518. Sixteen studies were identified in the review, published between 2007 and 2016, with 15 assessed as moderate or high quality. Nine studies reported grandparental child feeding attitudes and behaviours that are considered to negatively influence child dietary intake, while three studies identified positive influences. Seven studies identified that differences in child feeding attitudes and behaviours between parents and grandparents created conflict and tensions between caregivers, often resulting in poor feeding practices. Statistically significant positive associations (odds ratio 1.47–1.72) between grandparent cohabitation and increased rates of child overweight and obesity were found in four studies. Grandparents in caregiving roles may negatively influence the dietary intake and weight status of their grandchildren. More rigorous, targeted studies are required to further define the mechanisms by which grandparents’ knowledge, attitudes and feeding behaviours may influence child dietary intake. This review suggests that grandparents may be an important audience to target in future child nutrition interventions.

ACS Style

Kylie G. Young; Kerith Duncanson; Tracy Burrows. Influence of grandparents on the dietary intake of their 2-12-year-old grandchildren: A systematic review. Nutrition & Dietetics 2018, 75, 291 -306.

AMA Style

Kylie G. Young, Kerith Duncanson, Tracy Burrows. Influence of grandparents on the dietary intake of their 2-12-year-old grandchildren: A systematic review. Nutrition & Dietetics. 2018; 75 (3):291-306.

Chicago/Turabian Style

Kylie G. Young; Kerith Duncanson; Tracy Burrows. 2018. "Influence of grandparents on the dietary intake of their 2-12-year-old grandchildren: A systematic review." Nutrition & Dietetics 75, no. 3: 291-306.

Review
Published: 15 September 2017 in Journal of Human Nutrition and Dietetics
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Background Functional dyspepsia (FD) is a debilitating functional gastrointestinal disorder characterised by early satiety, post‐prandial fullness or epigastric pain related to meals, which affects up to 20% of western populations. A high dietary fat intake has been linked to FD and duodenal eosinophilia has been noted in FD. We hypothesised that an allergen such as wheat is a risk factor for FD and that withdrawal will improve symptoms of FD. We aimed to investigate the relationship between food and functional dyspepsia. Methods Sixteen out of 6451 studies identified in a database search of six databases met the inclusion criteria of studies examining the effect of nutrients, foods and food components in adults with FD or FD symptoms. Results Wheat‐containing foods were implicated in FD symptom induction in six studies, four of which were not specifically investigating gluten and two that were gluten‐specific, with the implementation of a gluten‐free diet demonstrating a reduction in symptoms. Dietary fat was associated with FD in all three studies that specifically measured this association. Specific foods reported as inducing symptoms were high in either natural food chemicals, high in fermentable carbohydrates or high in wheat/gluten. Caffeine was associated with FD in four studies, although any association with alcohol was uncertain. Conclusions Wheat and dietary fats may play key roles in the generation of FD symptoms and reduction or withdrawal eased symptoms. Randomised trials investigating the roles of gluten, FODMAPs (fermentable oligosaccharide, disaccharide, monosaccharide and polyols) and high fat ingestion and naturally occurring food chemicals in the generation of functional dyspepsia symptoms are warranted and further investigation of the mechanisms is now required.

ACS Style

K. R. Duncanson; N. J. Talley; M. M. Walker; T. L. Burrows. Food and functional dyspepsia: a systematic review. Journal of Human Nutrition and Dietetics 2017, 31, 390 -407.

AMA Style

K. R. Duncanson, N. J. Talley, M. M. Walker, T. L. Burrows. Food and functional dyspepsia: a systematic review. Journal of Human Nutrition and Dietetics. 2017; 31 (3):390-407.

Chicago/Turabian Style

K. R. Duncanson; N. J. Talley; M. M. Walker; T. L. Burrows. 2017. "Food and functional dyspepsia: a systematic review." Journal of Human Nutrition and Dietetics 31, no. 3: 390-407.

Journal article
Published: 29 August 2017 in Children
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The aim of this study was to describe the experiences of parents as peer educators disseminating nutrition and child feeding information. Parents of infants aged from birth to three years were trained as peer educators in a face-to-face workshop, and then shared evidence-based child feeding and nutrition information via Facebook, email, and printed resources for six months to peers, family, and social media contacts. Semi-structured telephone or group interviews were conducted after a six-month online and face-to-face peer nutrition intervention period investigating peer educator experiences, barriers, enablers of information dissemination, and the acceptability of the peer educator model. Transcripts from interviews were independently coded by two researchers and thematically analysed. Twenty-eight participants completed the study and were assigned to either group or individual interviews. The cohort consenting to the study were predominantly female, aged between 25 and 34 years, non-indigenous, tertiary educated, and employed or on maternity leave. Dominant themes to emerge from the interviews included that the information was trustworthy, child feeding practice information was considered most helpful, newer parents were the most receptive and family members the least receptive to child feeding and nutrition information, and sharing and receiving information verbally and via social media were preferred over print and email. In conclusion, parents reported positive experiences as peer nutrition educators, and considered it acceptable for sharing evidence-based nutrition information. Further research may determine the impact on diet quality and the food-related behaviours of babies and young children on a population level.

ACS Style

Richard Ball; Kerith Duncanson; Tracy Burrows; Clare Collins. Experiences of Parent Peer Nutrition Educators Sharing Child Feeding and Nutrition Information. Children 2017, 4, 78 .

AMA Style

Richard Ball, Kerith Duncanson, Tracy Burrows, Clare Collins. Experiences of Parent Peer Nutrition Educators Sharing Child Feeding and Nutrition Information. Children. 2017; 4 (9):78.

Chicago/Turabian Style

Richard Ball; Kerith Duncanson; Tracy Burrows; Clare Collins. 2017. "Experiences of Parent Peer Nutrition Educators Sharing Child Feeding and Nutrition Information." Children 4, no. 9: 78.

Journal article
Published: 10 November 2016 in Children
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Child feeding practices and parenting style each have an impact on child dietary intake, but it is unclear whether they influence each other or are amenable to change. The aims of this study were to measure child feeding and parenting styles in the Feeding Healthy Food to Kids (FHFK) Randomized Controlled Trial (RCT) and test a composite child feeding score and a composite parenting style score. Child feeding and parenting style data from 146 parent-child dyads (76 boys, aged 2.0–5.9 years) in the FHFK study were collected over a 12-month intervention. Parenting style was measured using parenting questions from the Longitudinal Study of Australian Children and the Child Feeding Questionnaire (CFQ) was used to measure child feeding practices. Data for both measures were collected at baseline, 3 and 12 months and then modelled to develop a composite child feeding score and a parenting score. Multivariate mixed effects linear regression was used to measure associations between variables over time. All child feeding domains from the CFQ were consistent between baseline and 12 months (p < 0.001), except for monitoring (0.12, p = 0.44). All parenting style domain scores were consistent over 12 months (p < 0.001), except for overprotection (0.22, p = 0.16). A significant correlation (r = 0.42, p < 0.0001) existed between child feeding score and parenting style score within the FHFK RCT. In conclusion, composite scores have potential applications in the analysis of relationships between child feeding and dietary or anthropometric data in intervention studies aimed at improving child feeding or parenting style. These applications have the potential to make a substantial contribution to the understanding of child feeding practices and parenting style, in relation to each other and to dietary intake and health outcomes amongst pre-school aged children.

ACS Style

Kerith Duncanson; Tracy L. Burrows; Clare E. Collins. Child Feeding and Parenting Style Outcomes and Composite Score Measurement in the ‘Feeding Healthy Food to Kids Randomised Controlled Trial’. Children 2016, 3, 28 .

AMA Style

Kerith Duncanson, Tracy L. Burrows, Clare E. Collins. Child Feeding and Parenting Style Outcomes and Composite Score Measurement in the ‘Feeding Healthy Food to Kids Randomised Controlled Trial’. Children. 2016; 3 (4):28.

Chicago/Turabian Style

Kerith Duncanson; Tracy L. Burrows; Clare E. Collins. 2016. "Child Feeding and Parenting Style Outcomes and Composite Score Measurement in the ‘Feeding Healthy Food to Kids Randomised Controlled Trial’." Children 3, no. 4: 28.

Journal article
Published: 10 August 2016 in Nutrition & Dietetics
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The aim was to evaluate the utility of a brief dietary intake assessment tool in measuring nutritional adequacy of preschoolers and differences in food and nutrient intake between quartiles stratified by overall diet quality. Dietary intakes of preschoolers (n = 146) from the Feeding Healthy Food to Kids trial were reported by parents/caregivers using a 120-item food frequency questionnaire (FFQ). Diet quality was assessed using the Australian Recommended Food Score for Preschoolers. Analyses were performed using Kruskal–Wallis one-way analysis of variance, adjusted for Type 1 error. Participants were grouped into quartiles by total food score for comparison of subscale scores, food groups and nutrient intakes from the FFQ. Participants who scored less than the median total food score of 36 were more likely to have suboptimal micronutrient intakes. Median fruit (9 vs 5, P < 0.0001) and vegetable (14 vs 7, P < 0.0001) subscale scores for preschoolers in the highest quartile were significantly higher than the lowest quartile, indicating much greater fruit and vegetable variety. Statistically significant differences in diet quality score by quartiles (P < 0.05) were found for total energy and percentage energy from core foods, protein, fibre and 11 micronutrients. The Australian Recommended Food Score for Preschoolers is a practical brief diet quality assessment tool to measure food variety and nutritional adequacy in Australian preschoolers. Stratifying children by baseline diet quality in future nutrition interventions is recommended in order to identify those who are likely to benefit or require more targeted approaches to address specific nutritional needs in order to optimise food and nutrient intakes.

ACS Style

Kerith Duncanson; Yu Qi Lee; Tracy Burrows; Clare Collins. Utility of a brief index to measure diet quality of Australian preschoolers in the Feeding Healthy Food to Kids Randomised Controlled Trial. Nutrition & Dietetics 2016, 74, 158 -166.

AMA Style

Kerith Duncanson, Yu Qi Lee, Tracy Burrows, Clare Collins. Utility of a brief index to measure diet quality of Australian preschoolers in the Feeding Healthy Food to Kids Randomised Controlled Trial. Nutrition & Dietetics. 2016; 74 (2):158-166.

Chicago/Turabian Style

Kerith Duncanson; Yu Qi Lee; Tracy Burrows; Clare Collins. 2016. "Utility of a brief index to measure diet quality of Australian preschoolers in the Feeding Healthy Food to Kids Randomised Controlled Trial." Nutrition & Dietetics 74, no. 2: 158-166.

Conference abstract
Published: 01 December 2014 in Journal of Nutrition & Intermediary Metabolism
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ACS Style

K. Duncanson; A. Hills; M. Lock; C. Collins. Nutraditions: Does a traditional worimi diet achieve the current Australian dietary guidelines? Journal of Nutrition & Intermediary Metabolism 2014, 1, 28 .

AMA Style

K. Duncanson, A. Hills, M. Lock, C. Collins. Nutraditions: Does a traditional worimi diet achieve the current Australian dietary guidelines? Journal of Nutrition & Intermediary Metabolism. 2014; 1 ():28.

Chicago/Turabian Style

K. Duncanson; A. Hills; M. Lock; C. Collins. 2014. "Nutraditions: Does a traditional worimi diet achieve the current Australian dietary guidelines?" Journal of Nutrition & Intermediary Metabolism 1, no. : 28.