Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 343102
Title Potentials and pitfalls for nutrition counselling in general practice
Author(s) Verheijden, M.W.; Bakx, J.C.; Weel, C. van; Staveren, W.A. van
Source European Journal of Clinical Nutrition 59 (2005)Suppl.1. - ISSN 0954-3007 - p. S122 - S129.
DOI https://doi.org/10.1038/sj.ejcn.1602185
Department(s) Chair Nutrition and Health over the Lifecourse
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2005
Keyword(s) coronary-heart-disease - primary-care physicians - dietary-fat intake - transtheoretical model - integrative model - behavior-change - increased risk - prevention - health - intervention
Abstract This paper was based on collaborative research efforts from Wageningen University and the University Medical Centre St Radboud in The Netherlands and describes the rationale for web-based nutrition counselling applications in general practice as well as some of the frequently used models and theories (predominantly the Stages of Change Model). General practitioners can play an important role in cardiovascular risk reduction by giving nutrition counselling to patients at elevated cardiovascular risk. Unfortunately, general practitioners perceive barriers that may limit their nutrition counselling practices. Some of these barriers may be overcome using computer and Internet technologies. Computerized reminders for preventive services, and websites with reliable high-quality information may prove to be valuable additions to usual care. Cooperation with dieticians may also lead to improvements in nutrition counselling in general practice. For example, general practitioners could use their unique position to create awareness and motivation among patients. They could subsequently refer motivated patients to dieticians for detailed personal dietary advice.
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