Canadian Journal of Dietetic Practice and Research Impact Factor & Information

Publisher: Dietitians of Canada

Journal description

The Journal is the official peer-reviewed publication of Dietitians of Canada. It publishes reports of original research and other articles that contribute to best practices in dietetics. Prior to June 1998, the Journal was entitled the Journal of The Canadian Dietetic Association. Distributed with each issue of the Journal is Practice, a quarterly update service that includes information on scientific and clinical developments and Canadian dietitians' experiences and challenges in practice.

Current impact factor: 0.77

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 0.769
2013 Impact Factor 0.544
2012 Impact Factor 0.524
2011 Impact Factor 0.811
2010 Impact Factor 0.607
2009 Impact Factor 0.278
2008 Impact Factor 0.294
2007 Impact Factor 0.493
2006 Impact Factor 0.385
2005 Impact Factor 0.237
2004 Impact Factor 0.176
2003 Impact Factor 0.361
2001 Impact Factor 0.131

Impact factor over time

Impact factor

Additional details

5-year impact 0.98
Cited half-life 5.80
Immediacy index 0.13
Eigenfactor 0.00
Article influence 0.28
Website Canadian Journal of Dietetic Practice and Research website
Other titles Canadian journal of dietetic practice and research, Revue canadienne de la pratique et de la recherche en diététique
ISSN 1486-3847
OCLC 39294175
Material type Periodical
Document type Journal / Magazine / Newspaper

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: In 2014, a national initiative aimed at defining a research agenda for nutrition and mental health among diverse stakeholders was completed and included insights from more than 300 registered dietitians. This study explores the data from dietitians based on their years of practice, mental health experiences, and community of practice in relationship to identified mental health and nutrition research priorities. Analysis of numerical data (n = 299) and content analysis of open-ended responses (n = 269) revealed that respondents desired research for specific mental health conditions (MHCs), emotional eating, food addiction, populations with special needs, and people encountering major life transitions (e.g., recovery from abuse, refugees). Findings from the quantitative and textual data suggested that dietitians want research aimed at addressing the concerns of those in the community, fostering consumer nutrition knowledge and skill acquisition, and developing services that will impact quality of life. Subgroup analysis indicated that dietitians: (i) in early years of practice want information about specific MHCs; (ii) living in smaller towns and rural areas want data about the cost benefits of dietetics practice in mental health; and (iii) who also had additional stakeholder roles (e.g., service provider) selected priorities that address gaps in mental health services. This study highlights opportunities to tailor nutrition and mental health research that advance dietetics practice.
    Canadian Journal of Dietetic Practice and Research 01/2016; 77. DOI:10.3148/cjdpr-2015-033

  • Canadian Journal of Dietetic Practice and Research 01/2016; 77(1).

  • Canadian Journal of Dietetic Practice and Research 01/2016; 77(1).

  • Canadian Journal of Dietetic Practice and Research 01/2016; 77(1).
  • [Show abstract] [Hide abstract]
    ABSTRACT: Purpose: To adapt and validate a survey instrument to assess the nutrition environment of grab-and-go establishments at a university campus. Methods: A version of the Nutrition Environment Measures Survey for grab-and-go establishments (NEMS-GG) was adapted from existing NEMS instruments and tested for reliability and validity through a cross-sectional assessment of the grab-and-go establishments at the University of Toronto. Product availability, price, and presence of nutrition information were evaluated. Cohen's kappa coefficient and intra-class correlation coefficients (ICC) were assessed for inter-rater reliability, and construct validity was assessed using the known-groups comparison method (via store scores). Results: Fifteen grab-and-go establishments were assessed. Inter-rater reliability was high with an almost perfect agreement for availability (mean κ = 0.995) and store scores (ICC = 0.999). The tool demonstrated good face and construct validity. About half of the venues carried fruit and vegetables (46.7% and 53.3%, respectively). Regular and healthier entrée items were generally the same price. Healthier grains were cheaper than regular options. Six establishments displayed nutrition information. Establishments operated by the university's Food Services consistently scored the highest across all food premise types for nutrition signage, availability, and cost of healthier options. Conclusions: Health promotion strategies are needed to address availability and variety of healthier grab-and-go options in university settings.
    Canadian Journal of Dietetic Practice and Research 11/2015; DOI:10.3148/cjdpr-2015-036

  • Canadian Journal of Dietetic Practice and Research 11/2015; 76(4):156. DOI:10.3148/cjdpr-2015-040

  • Canadian Journal of Dietetic Practice and Research 11/2015; 76(4):155. DOI:10.3148/cjdpr-2015-039
  • [Show abstract] [Hide abstract]
    ABSTRACT: We examined the impact of an optional experiential learning activity (ELA) on student engagement and performance in 2 undergraduate nutrition courses. The ELA involved completion of a 3-day food record, research lab tour, body composition assessment, and reflective take-home assignment. Of the 808 students in the 2 courses (1 first-year and 1 second-year course), 172 (21%) participated. Engagement was assessed by the Classroom Survey of Student Engagement (CLASSE), and performance was assessed by percentile rank on midterm and final exams. Students' perceived learning was assessed using a satisfaction survey. Paired-samples t tests examined change in CLASSE scores and percentile rank from baseline to follow-up. Frequencies and thematic analysis were used to examine responses to Likert scale and open-ended questions on the satisfaction survey, respectively. There was an 11%-22% increase (P < 0.05) in the 3 dimensions of student engagement and a greater increase in percentile rank between the midterm and final exams among participants (7.63 ± 21.9) versus nonparticipants (-1.80 ± 22.4, P < 0.001). The majority of participants indicated the ELA enhanced their interest and learning in both their personal health and the course. Findings suggest ELAs related to personal health may improve interest, engagement, and performance among undergraduate students.
    Canadian Journal of Dietetic Practice and Research 11/2015; DOI:10.3148/cjdpr-2015-038
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    ABSTRACT: Barriers to dietitians' participation in research include lack of time, self-perceived competence, confidence, administrative support, and funding. Providence Health Care, a multi-site health care organization in Vancouver, British Columbia implemented the Practice-based Research Challenge (RC), a 1-year research program, to support interdisciplinary teams of nurses and allied health professionals to conduct practice-relevant research projects. Funding, mentoring, and research education were provided to research teams. From 2011 to 2015, 37% of all dietitians in the organization were involved in the RC in 4 cohorts of the 1-year program. An online survey was conducted to understand these dietitians' interest and experience in the RC. The survey results indicated that the major reasons for participating in the program were to increase knowledge, improve patient care, and to work on a project of interest. Respondents thought they gained knowledge, enhanced professional development, and improved patient care. A majority stated they would likely conduct future research. The RC enabled and supported dietitians' participation in research; infrastructure supports for research and enabling a culture of research participation are key contributors to promoting dietitians involvement in research.
    Canadian Journal of Dietetic Practice and Research 11/2015; DOI:10.3148/cjdpr-2015-034
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    ABSTRACT: Purpose: To describe body composition (fat mass (FM) and fat-free mass (FFM)), strength, and nutritional characteristics of patients with hip or knee osteoarthritis undergoing total joint arthroplasty. Methods: In this prospective pilot study, osteoarthritic patients underwent body composition assessment using bioelectrical impedance analysis, grip strength measurement, and completed a 24-h dietary recall during their pre-operative assessment. Results: Fifty-five patients were included (∼66% females, age 43-89 years). Mean ± SD body mass index (BMI) was 32.79 ± 6.48 kg/m(2) and 62% were obese. Compared with hip osteoarthritis patients, knee osteoarthritis patients had a higher BMI (P = 0.018) and males with knee osteoarthritis had a lower grip strength (P = 0.028). There was a wide range in FM and FFM values across the BMI spectrum. Patients with a higher FM index (FMI, FM/height in m(2)) had higher levels of pain (P = 0.036) and females with higher FMI had a lower grip strength (P = 0.048). Dietary under-reporting was common and many patients did not meet recommendations for protein, vitamins C and E, or omega-3 fatty acids. Those who consumed less protein than the recommended dietary allowance were older (P = 0.018). Conclusions: A wide variability of body composition and dietary intake was observed which may impact strength and ultimately affect physical function. As such, patients with osteoarthritis may benefit from targeted nutrition and physical activity interventions before and after surgery.
    Canadian Journal of Dietetic Practice and Research 11/2015; DOI:10.3148/cjdpr-2015-037
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    ABSTRACT: To identify parental influences affecting micronutrient supplementation in children and adolescents (2-18 years of age) with Celiac Disease (CD), a multi-method (survey, focus groups) study was conducted. A 35-item questionnaire consisting of open- and closed-ended questions was launched nationally via Canadian Celiac Association internet sites. Five focus groups were conducted using a semi-structured interview guide. The survey and semi-structured interview guide content was vetted for face and content validity. Thematic analyses were conducted on the focus group content and open-ended survey questions, and χ(2) and Fischer's exact analysis were performed on closed-ended survey data. Survey respondents were predominantly mothers (97%) of female children (80 F, 49 M) between the ages of 9-12 (31%) with CD, residing in western provinces (55%) with a combined family income ≥$100 000/year (63%). Seventy-seven percent of parental respondent's children or adolescents consumed micronutrient supplements, for 1-5 years (52%), 7 days a week (65%), as both multi-vitamin and single vitamin preparations (40%). Parental influences on child micronutrient use included health beliefs and knowledge, parental supplement use, supplement characteristics, age of child (above or below 13 years), household routines, and provincial residential status (P < 0.05). Parents relied on health professional recommendation (69%; MD, RD) and the internet (21%) as sources of information regarding child micronutrient supplementation. Parental health beliefs and knowledge, socio-demographic factors, and practitioner recommendation influence micronutrient supplement use in children and adolescents with CD.
    Canadian Journal of Dietetic Practice and Research 11/2015; DOI:10.3148/cjdpr-2015-035
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    ABSTRACT: nutritionDay is a 1-day cross-sectional survey identifying how nutrition care is provided. This paper provides results of the first 2 Canadian nutritionDay surveys. In November 2010 and 2011, data from standardized questionnaires were collected from 193 units in Canadian hospitals consisting of unit demographics and patient information including weight history, health status, nutrition assessment, nutrition therapy, food intake and 30-day outcomes. Results indicated that overall, 46% of the 1905 patients reported weight loss in the previous 3 months, and in half of these it was greater than 5 kg. Only 50% of the units had nutrition teams and nutrition therapy was provided to less than 14% of patients. More than 50% of patients ate less than normal in the previous week and 57% ate less than half of their meal on nutritionDay. Within the next 30 days the majority of patients went home, 10% remained in hospital, and 6% were readmitted. In this study, nutritionDay provided relevant information on nutrition assessment, weight history, food intake, nutrition therapy, length of stay, and outcomes in participating Canadian institutions. Data from 2010 and 2011 can help to both reflect on current practices and define continuous improvements through benchmarking with the overall goal of mitigating suboptimal nutrition intake during hospitalization.
    Canadian Journal of Dietetic Practice and Research 10/2015; DOI:10.3148/cjdpr-2015-028
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    ABSTRACT: Purpose: To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Methods: Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Results: Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and "Healthy Entrées" sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as "Facilitators" and "Barriers") significantly differed by neighbourhood distress level. Conclusions: The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.
    Canadian Journal of Dietetic Practice and Research 10/2015; DOI:10.3148/cjdpr-2015-031
  • [Show abstract] [Hide abstract]
    ABSTRACT: Social media has become a popular platform for reputable health organizations to disseminate health information to the public. However, future health professionals may receive little training in social media communication. To train future dietetic professionals, we incorporated a social media assignment into a Communications course curriculum to facilitate effective use of social media for the profession. For the assignment, students were instructed to make 2 posts on Facebook. The posts were due 3 weeks apart so that students received feedback on their first post before making their second post. To demonstrate the type of social media communication commonly used by reputable health organizations, the first post raised awareness or provided nutrition education. The second post used Facebook's "comment" feature, to respond to another student's first post, demonstrating the use of social media for community engagement. Both posts included a hyperlink that the user could click to get more information. Students were evaluated on the hook, main points, professionalism, credibility, and effectiveness of inviting the reader to the hyperlinked website and its ease of navigation. Dietetics educators should be encouraged to incorporate social media education into their curriculums for the benefit of future dietitians and their clients.
    Canadian Journal of Dietetic Practice and Research 10/2015; DOI:10.3148/cjdpr-2015-032
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    ABSTRACT: The Professional Development Network (PDN) program was implemented to enhance mentoring and learning opportunities for dietitians at a multisite health care organization. Program development, implementation, and evaluation were carried out by a Professional Practice Council composed of dietitians in the organization. An exploratory evaluation was conducted after the first year of PDN implementation. Evaluation data were collected from an online survey containing open- and closed-ended questions and PDN documents submitted by dietitians. Data were analyzed with descriptive statistics and thematic analysis. Survey results indicate the PDN provided a mechanism for dietitians to learn from each other, apply learning to their career development, reflect on their strengths, and connect with others in the department. Analysis of PDN documents showed that dietitians pursued learning related to clinical practice, technology, private practice, and research. Mentoring interactions were also described by participants within PDN documents. Findings from this study demonstrate how multiple frameworks from academic literature can be integrated to create a professional development program in a dietetics practice environment. Evaluation results from this study may provide useful insights for others interested in implementing professional development programming.
    Canadian Journal of Dietetic Practice and Research 10/2015; 76(4):1-5. DOI:10.3148/cjdpr-2015-027
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    ABSTRACT: Purpose: Canada's Food Guide (CFG) defines food serving sizes and recommends a specific number of servings from each of the 4 food groups. However, there is no differentiation in serving sizes for different versions of foods that may differ in nutritional value. Methods: Participants (n = 20) estimated serving sizes of "healthier" and "unhealthier" versions of milk, bread, cereal, potatoes, chicken, fish, and juice and reported the amount normally consumed in 1 sitting. Results: Participants estimated unhealthier servings of cereal and juice to be smaller than healthier servings, but estimated unhealthier servings of chicken to be larger than healthier versions (P < 0.05). There were no differences for bread, milk, potatoes, and fish. Accordingly, estimated servings of juice (P < 0.01) had more calories than the unhealthier orange drink. There were no caloric differences for cereal (P = 0.12), but an estimated serving of bran flakes had more fat and fibre than frosted flakes cereal. Conclusions: In contrast with CFG, which does not account for different versions of food, certain unhealthier foods were estimated to be smaller or larger than the healthier versions. However, both healthy and unhealthy serving sizes still tended to be larger than what is prescribed in CFG. Thus, better education or revision of serving sizes in future editions of CFG may warrant consideration.
    Canadian Journal of Dietetic Practice and Research 10/2015; 76(4):1-4. DOI:10.3148/cjdpr-2015-029

  • Canadian Journal of Dietetic Practice and Research 09/2015; 76(3):102. DOI:10.3148/cjdpr-2015-023

  • Canadian Journal of Dietetic Practice and Research 09/2015; 76(3):101. DOI:10.3148/cjdpr-2015-022
  • [Show abstract] [Hide abstract]
    ABSTRACT: Sports nutrition in Canada has significantly evolved over the years from providing fundamental training dietary advice to applied precise assessment of nutritional status in a variety of settings, especially with the establishment of Canadian Sport Institutes and Centres across Canada. This progression has enhanced the level of dietary support to manage athletes' nutrition in a holistic perspective. Athletes are now educated about food fundamentals (acquiring foods, menu planning, preparing, food safety), personal accountability of hydration and energy monitoring (urinary and body weight assessments), individualized supplementation protocols, and customized nutrition for variable daily training environments according to their Yearly Training Plan. Sport dietitians are an important member of Integrated Sport Teams where collaboration exists amongst professionals who coordinate the athletes' personalized training and performance programming. Dietitians in sport are encouraged to continue to lobby for nutrition programming at the elite, varsity, provincial, and club levels to ensure that athletes receive accurate guidance from nutrition experts.
    Canadian Journal of Dietetic Practice and Research 09/2015; 76(3):150-154. DOI:10.3148/cjdpr-2015-021