Communication skills for behaviour change in dietetic consultations

Abstract

This study has explored an important and under-researched area. Respondents strongly endorsed the importance of good communication skills and the benefits of post-registration training in this area. Some felt that good communication was time consuming but others felt that time management had improved. Further research and training is required to support the implementation of these skills into dietetic practice.

Changing dietary behaviour: the role and development of practitioner communication

“…This has been defined as 'the communication skills that a dietitian may use within a person-centred approach in one-to-one communication with an individual patient. This may include, but is not limited to, skills which enable patients to make appropriate choices, express their thoughts and feelings, feel heard and understood, feel valued, respected and supported' (13) . There is evidence that good CSBC are beneficial in dietetic one-to-one consultations with patients but also that there may be some negative consequences of poor skills.…”

“…Lack of confidence in using CSBC has been shown to stop healthcare professionals in a diabetes team (including dietitians) addressing psychosocial issues that were of key importance to the patients (29) . Additionally lack of time to build rapport with patients leads to an inability to identify patients' feelings and concerns (30) and lack of time has been identified by dietitians as a barrier to using CSBC (13,31) . Patients were less likely to attend follow-up consultations when the dietitian lacked a patient-centred approach, lacked empathy, did not individualise advice or focused on information giving (27) .…”

“…The survey by Whitehead et al (13) also ascertained BDA members' views on how CSBC should be delivered at a pre-qualification level. Respondents clearly indicated that CSBC training was a joint responsibility between HEI and their partners in clinical practice.…”

“…Pre-qualification training is also constantly developing. It should also be considered that BDA membership, and respondents to this survey (13) , includes individuals from students through a range of years of experience up to retired members. Traditionally, dietetic practice was based on a medical model, being expert led with dietitians being more didactic and working predominantly as providers of advice (20) .…”

“…Respondents clearly indicated that CSBC training was a joint responsibility between HEI and their partners in clinical practice. Practical skills development and assessment were valued including video recording of mock consultations and practising on real patients (13) . HEI need appropriate resources and facilities to deliver such training.…”