background: the information on nutritional status as a part of patients' medical information should be documented on patient records by dietitians. despite the importance of this information in the process of decision making and medical care and even legal aspects, no proper attention has so far been paid to documenting such information on patient records. this study aimed to design a prototype...

from a total of 656 broiler farms with the permission of exploitation in guilan province, data was gathered from 20% of active farms including 85 units (capacity of over 1663000 portions of broiler chickens) to evaluate the management of nutrition and nourish using questionnaire. the questionnaires were completed by the interview method. the methods of making feed, feed formulation, the shape o...

to evaluate the effects of nitrogen management at yellow budding stage on seed yield with using nitrogen nutrition index (ratio of nitrogen concentration in the plant to optimum concentration), of rapeseed farms in gorgan, an experiment was conducted as a nested model arranged in a complete randomized design (crd) in 2010. fifteen rapeseed fields were classified at three levels of management (o...

olive oil is one of the foods that are preferred by consumers seeking healthy nutrition. healthy, safety and high quality olive oil production can only be achieved in olive oil enterprises that follow these criteria. therefore, food safety and quality management systems should be placed in these olive oil enterprises. the aim of this study was to determine behaviors and attitudes of firm owners...

This study was conducted to evaluate applicability of job standards for diabetes nutrition management by hospital clinical dietitians. In order to promote the clinical nutrition services, it is necessary to present job standards of clinical dietitian and to actively apply these standardized tasks to the medical institution sites. The job standard of clinical dietitians for diabetic nutrition ma...

BACKGROUND Medical and nursing education lack adequate practical nutrition training to fit the clinical reality that health workers face in their practices. Such a deficit creates health workers with poor nutrition knowledge and child undernutrition management practices. In-service nutrition training can help to fill this gap. However, no systematic review has examined its collective effectiven...