Communication skills teaching for student dietitians using experiential learning and simulated patients

Knight, Annemarie; Baldwin, Christine; Reidlinger, Dianne P.; Whelan, Kevin

doi:10.1111/jhn.12743

Cited by 24 publications

(32 citation statements)

References 37 publications

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“…These overlap with descriptions of emotional intelligence capabilities in the literature, suggesting that emotional intelligence is related to reasoning dimensions in dietitian CDM 51‐54 . Students and practising clinical dietitians tend to focus on clinician–patient communication and associated skills with education appropriately focused on developing these skills 55,56 . However, emotional intelligence skills are yet to emerge as prominent components of the communication skill professional development programmes.…”

Section: Discussionmentioning

confidence: 87%

“…[51][52][53][54] Students and practising clinical dietitians tend to focus on clinician-patient communication and associated skills with education appropriately focused on developing these skills. 55,56 However, emotional intelligence skills are yet to emerge as prominent components of the communication skill professional development programmes. Therefore, dietitians encountering medical dominance and the acute care setting's inherit complexity are more likely to be capable of engaging in influential communication if they possess adequate amounts of emotional intelligence and interpersonal skills.…”

Section: Discussionmentioning

confidence: 99%

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Power, autonomy and interprofessional practice in dietitian clinical decision making: An interpretive study in acute hospitals

Smith

Patton

2021

J Human Nutrition Diet

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Dietitians learn clinical decision making (CDM) predominantly as an autonomous cognitive process that considers the needs and preferences of the patient. Although interprofessional education is increasing in tertiary dietetic programmes, a paucity of research exists that explores the nature of how practising dietitians make decisions, independent or otherwise. This qualitative interpretative study explored the nature of experienced dietitian CDM in the acute care setting. Philosophical hermeneutic principles guided text construction and interpretation via in‐depth, semi‐structured interviews with practising dietitians with at least 3 years of experience. A reference focus group commented on the emerging findings, increasing the rigour of the research. Ten dietitians participated in the interviews and there were five dietitians in the reference focus group. CDM was found to be a highly social phenomenon with varying degrees of autonomy involving complex power relations with various other health professionals, in particular, medical practitioners. Dietitians respond to existing power relations in key ways, including building and maintaining relationships, advocating on behalf of the patient and negotiating decisions with other healthcare staff when in pursuit of improved health and nutrition related outcomes for patients. Strategic interprofessional communication skills are foundational to effective patient care and advancing the role of the dietitian. Power and autonomy in dietitian CDM are important concepts that could inform interprofessional education when seeking to promote both effective dietetic and interprofessional practice.

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Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Power, autonomy and interprofessional practice in dietitian clinical decision making: An interpretive study in acute hospitals

Smith

Patton

2021

J Human Nutrition Diet

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“…A systematic review of medical training suggests that a mix of educational methods is required to develop communication skills 45 . Recently, in dietetics, students have reported positive experiences within communication skills training, which included formal teaching, skills practice with simulated patients, observation, feedback and reflection, and OSCE 30 . There was also increased confidence in their skill level, although this was not related to an objective measure of skill or subsequent performance.…”

Section: Discussionmentioning

confidence: 99%

“…45 Recently, in dietetics, students have reported positive experiences within communication skills training, which included formal teaching, skills practice with simulated patients, observation, feedback and reflection, and OSCE. 30 There was also increased confidence in their skill level, although this was not related to an objective measure of skill or subsequent performance. Although performance at OSCEs has been related to placement outcome, 46 details on the specific communication skills assessed were not provided.…”

Section: Pre-registration Trainingmentioning

confidence: 96%

“…How best to support skill development remains unclear. Some evidence indicates that positive attitudes towards learning communication skills declines as student dietetic training progresses 29 but, recently, a study has suggested that student attitudes to experiential learning with simulated patients is more positive 30 . There have also been developments in the use of technology to support learning 31 that may impact on skill development, although more data are required to substantiate how best to deliver training to support skill enhancement.…”

Section: Introductionmentioning

confidence: 99%

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UK Dietitians’ views on communication skills for behaviour change: A 10 year follow‐up survey

Whitehead

Parkin

2021

J Human Nutrition Diet

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Background In 2007, a survey of UK dietitians identified that dietitians were positive about the use of Communication Skills for Behaviour Change (CSBC) in practice, although barriers to the implementation of skills were acknowledged. This follow‐up survey aimed to explore current perceptions of CSBC and compare them with the previous survey. Methods A cross‐sectional online survey of British Dietetic Association (BDA) members’ views of CSBC was undertaken. The results for full members are presented. Quantitative data were analysed descriptively. Qualitative data were subject to either content, or inductive thematic analysis. Results A response rate of 9.4% (n = 729) was achieved. Respondents were predominately female (n = 684; 95.1%) and worked in the National Health Service (n = 634; 87.4%). They were positive about the importance of CSBC in practice (n = 714; 99.5%). Pre‐registration training had been completed by 346 respondents (48.7%). Post‐registration training had been undertaken by 520 (74.7%) respondents and 514 of these (99.6%) had implemented training into practice, with few barriers identified. Perception of ability to use skills had increased, with 513 (83.6%) respondents rating their skills as excellent/very good compared to 62% previously. The majority (n = 594; 93.7%) reported that post‐registration training was necessary, with the need for skills to be regularly reviewed (n = 456; 74.5%), and 235 (51.9%) respondents suggested this be mandatory. By contrast, some suggested that a skill review was not a priority, and would be difficult to administer and stressful. Conclusions Perception of the importance of CSBC remains high. Although the perceived ability to apply CSBC has increased, the perceived need for post‐registration training is high, with respondents’ favouring mandatory training.

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Around the same table: Uniting stakeholders of food-related communication

et al. 2022

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Communication skills teaching for student dietitians using experiential learning and simulated patients

Abstract: K. (2020) Communication skills teaching for student dietitians using experiential learning and simulated patients.

Cited by 24 publications

References 37 publications

Power, autonomy and interprofessional practice in dietitian clinical decision making: An interpretive study in acute hospitals

Power, autonomy and interprofessional practice in dietitian clinical decision making: An interpretive study in acute hospitals

UK Dietitians’ views on communication skills for behaviour change: A 10 year follow‐up survey

Around the same table: Uniting stakeholders of food-related communication

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