DIEtetics: Effective and Towards a sustainable profession (DIEET) project

This dataset (.csv) contains data from 236 dietitians and 594 clients who participated in the DIEtetics: Effective and Towards a sustainable profession (DIEET) project. The accompanying codebook (.txt) contains an explanation of the variables in the dataset.The DIEET project was a prospective observational study in which participating dietitians treated patients with overweight, type 2 diabetes, hypercholesterolemia, undernutrition, or hypertension. An expert meeting using the Delphi method resulted in the identification of 92 potentially influential factors related to the effectiveness of dietary treatment. Trained third- and fourth-year nutrition students subsequently observed and scored dietitians’ first consultations on these factors. For each patient, sex, ethnicity, socioeconomic status (based on education level), and referral route were recorded. Baseline patient data included weight, height, medication, and glycated hemoglobin. After nine months of treatment, dietitians reported treatment continuation and updated data on weight, medication, and blood parameters for each patient.The DIEET project (2014-2016) was set up by the research group Nutrition and Exercise at the Amsterdam University of Applied Sciences, in close collaboration with the Dutch Association of Dietitians, Amsterdam UMC, the Malnutrition Steering Group, Vialente-Diëtheek, the Dutch Dietitians' Cooperative, Careyn, Amsterdam Dietitian Group and various dietitian practices. The project was funded by a Regieorgaan SIA RAAK-mkb grant (project no: 2012-20-48M).Results were published in the Dutch magazine for nutrition and dietetics:Schuurman, C., Streppel, M., Leistra, E., & Weijs, P. (2017). Hoe handelt de eerstelijns diëtist?. Nederlands Tijdschrift voor Voeding & Diëtetiek, 72(6), 12-16.Schuurman, C., Streppel, M. T., Leistra, E., & Weijs, P. J. (2019). Aantal consulten, behandeltijd en effectiviteit in de eerstelijnsdiëtetiek: resultaten van het DIEET-project. Nederlands tijdschrift voor voeding en diëtetiek, 2019(4), 21-29.