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1 ations delivered by an Accredited Practicing Dietitian.
2 dditional presence of an intensive care unit dietitian.
3 d was evaluated by a metabolic physician and dietitian.
4 l interventions including Web-based tools to dietitians.
5 In the passive group, we mailed the CPGs to dietitians.
8 , use of physician nutrition specialists and dietitians, administratively separate nutrition units, o
9 patients were interviewed by an experienced dietitian and no sources of hidden gluten ingestion were
10 lasted 2.5 y and consisted of visits to the dietitian and participation in physical activity classes
11 m that included regular consultations with a dietitian and physician, and the use of very low-calorie
12 wk diet behavior modification treatment by a dietitian and were instructed to gradually implement a d
13 ation between the macronutrients and affords dietitians and clinicians additional flexibility in diet
14 which was delivered by physiotherapists and dietitians and consisted of exercise, education, dietary
16 ripts were based on recorded interviews with dietitians and interviewers from the National Health and
17 utrition and dietetics researchers, clinical dietitians and nutritionists, clinicians, and the genera
19 on with CD and his or her family, physician, dietitian, and celiac support group; an individualized a
21 using a physician, diabetes educator, nurse, dietitian, and other health professionals; health insure
23 y a highly trained cadre of research nurses, dietitians, and other support staff and in which generat
24 ring nutrition therapy that is provided by a dietitian as part of lifestyle intervention in type 2 di
25 ntervention group received counseling from a dietitian at baseline and 1, 3, 6, and 9 mo, and complia
26 secondary outcomes.INT that is provided by a dietitian compared with dietary advice that is provided
30 y faculty group of physicians and registered dietitians from multiple departments, centers, and insti
31 tidisciplinary team of clinical oncologists, dietitians, gastroenterologists, medical oncologists, nu
32 rruptions, larger PICU size, and a dedicated dietitian in the PICU were associated with higher entera
33 associated with celiac disease, a registered dietitian must be part of the health care team that moni
34 ost were surgeons (n=80, 48.8%), followed by dietitians (n=31, 18.9%), nurses (n=24, 14.6%), physicia
35 ndings that will help physicians, registered dietitians, nurses, and other health care professionals
37 intervention group received 15 visits from a dietitian over 3 years and the control group received fo
38 gers, physicians, pharmacists, case workers, dietitians, physical therapists, psychologists, and info
41 sisted of a weekly session with a registered dietitian to provide education and support for lowering
43 food-frequency questionnaire administered by dietitians was repeated annually to assess dietary expos
44 utrition therapy (INT) that is provided by a dietitian.We performed a meta-analysis to compare the ef
45 hysician initiate an immediate referral to a dietitian with expertise in CD for nutritional assessmen
46 fect of INT that is provided by a registered dietitian with the effect of dietary advice that is prov
47 low-intensity diet treatment delivered by a dietitian within the primary health care setting can pro
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