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Judi Porter
Monash University
62Publications
12H-index
446Citations
Publications 67
Newest
#1Ella Ottrey (Monash University)H-Index: 3
#2Claire Palermo (Monash University)H-Index: 18
Last.Judi Porter (Monash University)H-Index: 12
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#1Lisa Michelle Sossen (Monash University)
#2Maxine P. Bonham (Monash University)H-Index: 25
Last.Judi Porter (Monash University)H-Index: 12
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AbstractMalnutrition and unintentional weight loss are known to occur in residential aged care facilities (RACFs). The use of oral nutritional supplements (ONS) and high-energy high-protein (HEHP) ...
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#1Zoya Huschtscha (Monash University)H-Index: 1
#2Judi Porter (Monash University)H-Index: 12
Last.Ricardo Js Costa (Monash University)
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#1Judi Porter (Monash University)H-Index: 12
#2Kay Nguo (Monash University)H-Index: 5
Last.Helen Truby (Monash University)H-Index: 26
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#1Judi PorterH-Index: 12
#2Nicole J. KellowH-Index: 8
Last.Simone GibsonH-Index: 6
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A client-centred approach sits at the core of modern healthcare. Exploration of the patients’ role within the education of nutrition and dietetic students has not previously been undertaken. This review aimed to synthesise the learning outcomes that result from involvement of patients in nutrition and dietetic student education, and to consider whether these interactions promote patient-centred care. Five electronic databases were searched, supported by hand-searching of references of included s...
Source
#1Judi Porter (Monash University)H-Index: 12
#2Claire Bristow (Monash University)H-Index: 1
Last.Tammie S. T. Choi (Monash University)H-Index: 4
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Source
#1Simone Gibson (Monash University, Clayton campus)H-Index: 6
#2Judi Porter (Monash University, Clayton campus)H-Index: 12
Last.Claire Palermo (Monash University, Clayton campus)H-Index: 18
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2 CitationsSource
#1Hannah Mitchell (Monash University)H-Index: 3
#2Judi Porter (Monash University)H-Index: 12
Last.Mayur Garg (Monash University)H-Index: 8
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Source
#1Judi Porter (Monash University)H-Index: 12
#2Eleanor Beck (UOW: University of Wollongong)H-Index: 14
Last.Mary T. Hannan-Jones (QUT: Queensland University of Technology)H-Index: 5
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Aim: Foodservice is a key component of dietetics education and practice internationally yet benchmarks for competency are limited. This study sought to review and moderate an assessment artefact of foodservice work integrated learning (WIL) to develop a shared understanding of one tool which may be used in a suite of evidence to demonstrate competence. Methods: The foodservice curricula and assessment artefacts were described for the foodservice program at each of four participating universities...
1 CitationsSource
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