Employability initiatives in undergraduate education and application to human nutrition: A scoping review

Human nutrition is a growing field with an increasing job market and high demand for university study, yet graduates report feeling underprepared for and unaware of potential job opportunities. This scoping review aimed to identify employment initiatives used in undergraduate programs to support an evidence-based approach to the development of future initiatives for human nutrition courses. The scoping review following PRISMA-ScR criteria was initially conducted in October 2018 and updated in April 2020. Search terms were selected to identify studies that reported on employability or work-readiness embedded within the course curriculum for undergraduate students. Fourteen papers met the eligibility criteria. Papers included were from Australia (9), United Kingdom (2), United States (1), New Zealand (1) and Germany (1). Papers described initiatives fitting broad categories of placements, project-based industry collaboration, practice-based eLearning, mentoring and building graduate attributes. Placements were the most common type of initiative and project-based industry collaboration demonstrated the highest levels of student and employer satisfaction. The success of initiatives was often attributed to incorporating diverse approaches to real-world, problem-solving skills. Mentoring and eLearning were used to promote employability soft skills, while industry-based placements provided students with practical experience. Placement in specific workplace settings should be representative of the diverse job options for nutrition graduates. Human nutrition degrees should consider incorporating strategies that develop soft skills and project-based skills while exposing students to diverse workplace settings within industry

An exploratory study of industry perspectives to inform undergraduate nutrition employability initiatives

Aim The aim of this study was to explore nutrition professionals' perspectives of nutrition graduates' employability skills, and knowledge and skills required in the industry to understand gaps in undergraduate nutrition curriculum. Methods Nutrition professionals (n = 26) across Australia were approached to participate in semi-structured interviews via telephone in 2018. Interviews were transcribed verbatim, data analysed using thematic analysis, and results interpreted and discussed. Results Nine participants across six work environments completed interviews. Common work roles were identified in their diverse areas of practice: nutrition educators, food developers, team members, and business leaders. Nutrition professionals identified that, in addition to evidence-based discipline knowledge, key skills and knowledge needed for their roles were interpersonal communication, including writing and listening. Participants highlighted the need for employability skills to be embedded within curriculum with emphasis on professional skills, business skills and discipline-specific skills in communicating complex science messages to a range of audiences. Networking, and formal and informal work-integrated learning were viewed as important vehicles for developing required skills. Participants expected that universities develop curriculum to address gaps; however, reflection by the academic researchers suggested this should be a joint role. Conclusions Early career planning, professional skill development, work experience and networking opportunities should enhance graduate employability

Undergraduate Student Perspectives on Employability : A Mixed Methods Exploration of Nutrition Student Career Awareness, Confidence, and Preparedness

There is a growing need for nutrition graduates to fill diverse roles that will address emerging health priorities including community-based chronic disease prevention, personalised nutrition, digital health, and innovations in food and agriculture. Little is known about how well universities are preparing nutrition students to fill these roles. The aim of this study was to explore undergraduate nutrition students’ career awareness, confidence, and preparedness. A secondary aim was to explore their perspectives regarding employability initiatives within the university curriculum. A mixed methods approach was used, including semi-structured focus groups to gain in-depth insights and surveys to expand and diversify the study population, enhancing validity and transferability of the findings. Results of the focus groups were analysed thematically using an inductive approach. Initial themes informed the survey with closed questions analysed using descriptive statistics and open questions analysed thematically. Seven students participated in focus groups and 73 completed the survey. Common themes arising from the focus group and survey responses included a lack of awareness of roles available to nutritionists, lack of placement experience seen as a link to understanding what nutritionists do and getting that first job, and life experiences and personal circumstances influencing career pathways. Practical opportunities for nutrition students to develop their career awareness, confidence, and preparedness should be a key consideration in the design of the undergraduate nutrition curricula

The impact of direct-acting antivirals on hepatitis C viraemia among people who inject drugs in England; real-world data 2011–2018

Direct‐acting antiviral (DAA) therapy for anybody with viraemic HCV infection has been scaled‐up in England since 2017. To assess early impacts, we investigated trends in, and factors associated with, HCV viraemia among people who inject drugs (PWID). We also examined trends in self‐reported treatment access. Bio‐behavioural data from an annual, national surveillance survey of PWID (2011–2018) estimated trends in viraemic prevalence among HCV antibody‐positive PWID. Multivariable logistic regression identified characteristics independently associated with viraemia. Trends in treatment access were examined for PWID with known infection. Between 2011 and 2016, viraemic prevalence among antibody‐positive PWID remained stable (2011, 57.7%; 2016, 55.8%) but decreased in 2017 (49.4%) and 2018 (50.4%) (both p < 0.001). After adjustment for demographic and behavioural characteristics, there remained significant reduction in viraemia in 2017 (adjusted odds ratio [aOR] 0.79, 95% CI 0.65–0.94) and 2018 (aOR 0.79, 95% CI 0.66–0.93) compared to 2016. Other factors associated with viraemia were male gender (aOR 1.68, 95% CI 1.53–1.86), geographical region, injecting in past year (aOR 1.26, 95% CI 1.13–1.41), imprisonment (aOR 1.14, 95% CI 1.04–1.31) and homelessness (aOR 1.17, 95% CI 1.04–1.31). Among non‐viraemic PWID with known infection, the proportion reporting ever receiving treatment increased in 2017 (28.7%, p < 0.001) and 2018 (38.9%, p < 0.001) compared to 2016 (14.5%). In conclusion, there has been a small reduction in HCV viraemia among antibody‐positive PWID in England since 2016, alongside DAA scale‐up, and some indication that treatment access has improved in the same period. Population‐level monitoring and focus on harm reduction is critical for achieving and evaluating elimination

Poverty, disadvantage and food insecurity

Book: Nutritional requirements vary greatly according to age and lifestyle. This evidence-based, comprehensive text is a complete guide to eating habits across age and population groups. It provides the recommendations for intakes of nutrients and foods, and diet to achieve optimum health.Chapters systematically examine the nutritional issues for individuals from preconception, pregnancy and breastfeeding through to adulthood and old age. The text features an overview of dietary patterns by age group based on national scientific survey data together with the latest recommendations for optimum nutrition to maintain well-being and address specific health concerns. The final section examines nutrition issues for specific populations including indigenous groups, athletes and the disadvantaged. Throughout the text, key points are illustrated by case studies and the reader's knowledge is tested via quizzes and study questions.With chapters from leading nutrition researchers and educators in Australia, New Zealand and Asia, this is an excellent introduction to nutrition through the lifespan. Chapter: Education, employment, income and health are linked to disadvantage. Poverty and food insecurity arise from disadvantage, and the more disadvantaged a person, the more likely they are to have health problems. This chapter looks at disadvantage, poverty, food insecurity and health and introduces the reader to some policy and practice approaches to tackling some of the problems

Impact of Obesity

This chapter describes the impact of overweight and obesity on chronic disease and disability. The definitions of overweight and obesity and prevalence are described, as well as how these are measured and assessed in research compared with practice. This chapter begins with prevalence and the determinants of obesity, followed by complications and associated chronic conditions, and finally describes weight-management approaches and strategies

Understanding the science of food : From molecules to mouthfeel

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals

An evaluation of dietary intakes of a selected group of South Asian migrant women with gestational diabetes mellitus

Background: Women of South Asian descent have an increased risk of developing gestational diabetes mellitus (GDM), and type 2 diabetes mellitus compared to Caucasian women. Dietary advice provided by health practitioners to this group has been found to be culturally inappropriate. The aim of this study was to describe the dietary intakes of South Asian women with gestational diabetes and use this information to develop culturally appropriate dietary models for education and support of dietary management. Method: An in-depth diet and lifestyle survey was administered with 13 eligible women. Dietary histories were collected for pre-pregnancy, during pregnancy and post-GDM diagnosis to evaluate changes in dietary intake, diet and health beliefs and traditional foods consumed during pregnancy. Results: The diets of participants did not meet nutrient requirements for pregnancy; specific areas on concern were dietary fibre, calcium, iron, folate and iodine. Vegetarians were particularly at risk with regards to energy and protein intake. Generally dietary intakes of these women with GDM were not consistent with guidelines for management of GDM. Confusion about what they should eat for GDM, health practitioner advice and conflict with cultural expectations about foods to consume during pregnancy was evident. Conclusion: The dietary information collected from these women was used to model sample menus for GDM that were culturally appropriate and consistent with vegetarian and non-vegetarian eating patterns

The influence of the Australian Dietary Guidelines on culinary textbooks used in education over the last 30 years

Cookery the Australian Way (CAW), a key culinary textbook, was evaluated to determine whether recipes reflected the prevailing dietary guidelines, specifically to limit saturated fat, added salt, and sugar. Seven-hundred recipes from Editions 3 to 8 were analysed using FoodWorks® 7. Saturated fat, total sugars, and sodium/100 g and per serve was compared using SPSS® (Version 22). A 43% reduction in sodium/100 g in soups and a 50% reduction in sodium/100 g for meats and poultry domain was observed in the 31 years from Editions 3 to 8. A 38% reduction in saturated fat/100 g was observed in the meats and poultry domain across the same time period. Dessert recipes showed a smaller but significant reduction in saturated fat/serve and mixed results for sugar. These observations suggest some modification to reflect dietary guidelines occurred. Cookery texts used in education should incorporate nutrition and reflect dietary guidelines. This series is a positive example for other publishers

Successful team-based development of an online course with an external partner: An analysis of the perspectives of academics

Course and subject development teams are increasingly seen in the tertiary online teaching environment and they face a unique set of challenges. The purpose of this study was to synthesise and share learnings of 12 academics involved in the development of subjects with an external partner for a new multidisciplinary online health science course at an Australian university, in order to improve ongoing development within the course and inform new course development. In this case study, thematic analysis of focus group discussions and qualitative survey data identified five key themes related to the development process: time management, setting expectations, communication, the development team, and ownership. Barriers to productive subject development included unrealistic timelines, unclear lines of communication, unmet or unrealistic expectations and lack of recognition of team members’ expertise, and lack of support for genuine collaboration. Team-based development of an online course has the potential to be a rewarding experience for academics. In order for the benefits to be realised, approaches to development underpinned by a community-centred framework, observing core values such as collaboration, shared sense of purpose and expectations, would address a number of the issues identified in this study