Aim: Negative body image increases the risk of engaging in unhealthy dieting and disordered eating patterns. This review evaluated the impact of habitual social media engagement or exposure to image‐related content on body image and food choices in healthy young adults (18‐30 years).Methods: A systematic search of six databases of observational literature published 2005‐2019, was conducted (PROSPERO Registration No. CRD42016036588). Inclusion criteria were: studies reporting social media engagement (posting, liking, commenting) or exposure to image‐related content in healthy young adults. Outcomes were: body image (satisfaction or dissatisfaction) and food choices (healthy eating, dieting/restricting, overeating/binging). Two authors independently screened, coded and evaluated studies for methodological quality.Results: Thirty studies were identified (n = 11 125 participants). Quantitative analysis (n = 26) identified social media engagement or exposure to image‐related content was associated with higher body dissatisfaction, dieting/restricting food, overeating, and choosing healthy foods. Qualitative analysis (n = 4) identified five themes: (i) social media encourages comparison between users, (ii) comparisons heighten feelings about the body, (iii) young adults modify their appearance to portray a perceived ideal image, (iv) young adults are aware of social media's impact on body image and food choices, however, (v) external validation via social media is pursued. Most studies (n = 17) controlled for some confounding variables (age, gender, BMI, ethnicity).Conclusions: Social media engagement or exposure to image‐related content may negatively impact body image and food choice in some healthy young adults. Health professionals designing social media campaigns for young adults should consider image‐related content, to not heighten body dissatisfaction.

There is evidence to indicate that the central biological clock (i.e., our endogenous circadian system) plays a role in physiological processes in the body that impact energy regulation and metabolism. Cross-sectional data suggest that energy consumption later in the day and during the night is associated with weight gain. These findings have led to speculation that when, as well as what, we eat may be important for maintaining energy balance. Emerging literature suggests that prioritising energy intake to earlier during the day may help with body weight maintenance. Evidence from tightly controlled acute experimental studies indicates a disparity in the body’s ability to utilise (expend) energy equally across the day and night. Energy expenditure both at rest (resting metabolic rate) and after eating (thermic effect of food) is typically more efficient earlier during the day. In this review, we discuss the key evidence for a circadian pattern in energy utilisation and balance, which depends on meal timing. Whilst there is limited evidence that simply prioritising energy intake to earlier in the day is an effective strategy for weight loss, we highlight the potential benefits of considering the role of meal timing for improving metabolic health and energy balance. This review demonstrates that to advance our understanding of the contribution of the endogenous circadian system toward energy balance, targeted studies that utilise appropriate methodologies are required that focus on meal timing and frequency.

Aim: There is a paucity of comprehensive and current employment data for dietitians. It is unclear if, and where, dietetics graduates are being employed and if they are sufficiently prepared to meet workforce and community needs. The aim of this study was to identify employment outcomes for recent dietetics graduates from Australia and New Zealand at 4–6 months post degree completion.Methods: A cross‐sectional survey was distributed to graduates from accredited dietetics degrees across Australian and New Zealand. Those who completed their university study in 2020 were eligible to participate. Descriptive statistics and frequencies were analysed and open text answers underwent summative content analysis.Results: A total of 294 usable survey responses were received from 631 eligible graduates (response rate 47%). Seventy‐five percent of graduates were employed in any field and 60% were employed in a role that required their degree. The most common area of dietetics employment was private practice, followed by hospital practice. Most commonly, graduates who did not need their degree to get their job were employed in healthcare‐related roles, or nutrition‐ and food‐related roles.Conclusions: These findings are important for curricula development to ensure that students are suitably prepared for available employment opportunities. Work‐integrated learning experiences may need to shift focus to skill development, rather than a specific job role, to better prepare graduates for the jobs of the future. Further monitoring of employment outcomes is necessary to track changes over time.

Context: Issues related to nutrition and health are prominent, yet it is unclear if the dietetics workforce is being used optimally.Objective: Trends, challenges, opportunities, and future needs of the international dietetic workforce are investigated in this review, which was registered with Open Science Framework (10.17605/OSF.IO/DXNWE).Data sources: Eight academic and 5 grey-literature databases and the Google search engine were searched from 2010 onward according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses Extension for Scoping Reviews (PRISMA-ScR) guidelines. Of 2050 articles screened, 184 were eligible for inclusion.Data extraction: To chart data, a directed content analysis and a constant comparison technique were used.Data analysis: The following 13 themes were identified: 1) emerging or expanding areas of practice; 2) skill development; 3) economic considerations; 4) nutrition informatics; 5) diversity within the workforce; 6) specific areas of practice; 7) further education; 8) intrapersonal factors; 9) perceptions of the profession; 10) protecting the scope of practice; 11) support systems; 12) employment outcomes; and 13) registration or credentialing.Conclusions: The dietetics profession is aware of the need to expand into diverse areas of employment. Comprehensive workforce data are necessary to facilitate workforce planning.

Aims: Diet‐related chronic disease contributes significantly to the global burden of disease. Dietitians are best placed to address this disease burden, yet graduate dietitians may struggle to find employment. This study aimed to explore dietetics graduates' experiences of employment and employability, up to 6‐month post‐degree completion.Methods: Secondary data analysis of in‐depth qualitative interview data and longitudinal audio‐diaries was undertaken. An interpretivist approach was employed whereby knowledge was viewed as subjective and multiple realities exist. A total of five entrance interviews, 31 audio‐diaries and three exit interviews, from nine graduates were included in the analysis. This comprised 12 h of longitudinal audio data. Thematic analysis was undertaken using a framework analysis method.Results: Four key themes were identified: (1) The tumultuous process of applying for jobs demonstrated that graduates struggled with repeated rejections. (2) The uncertain journey to employment indicated that job‐seeking was a limbo stage marked by uncertainty. (3) Feeling the pressure showed that graduates experienced pressure from multiple sources. (4) Enhancing employability explained that graduates were not prepared for available employment opportunities, but utilised resources to increase their employability.Conclusion: Diverse placement experiences may better prepare graduates for available employment opportunities. To enhance employability, it may be beneficial to assist students to develop job‐seeking skills, and to engage in networking and volunteering experiences during their education.