Psychosocial Factors and Intention to Use the Nutrition Care Process Among Dietitians and Dietetic Interns

Desroches, Sophie; Lapointe, Annie; Galibois, Isabelle; Deschênes, Sarah‐Maude; Gagnon, Marie‐Pierre

doi:10.3148/75.1.2014.e335

Cited by 15 publications

(17 citation statements)

References 15 publications

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“…However, support, direction, training and resources to implement were identified as potential barriers and important by both pre‐ and post‐implementers. These findings are consistent with previous studies …”

Section: Discussionsupporting

confidence: 94%

“…These findings are consistent with previous studies. 10,[13][14][15][16][24][25][26] One of the barriers to implementation is a lack of training 3,15 with those dietitians who are provided training utilising NCP more frequently. Our findings suggest this training has to be ongoing to embed the concepts into hospital dietetic practice.…”

Section: Discussionmentioning

confidence: 99%

“…It is important for Australian dietitians to move forward and adopt, implement and embed NCP to align with and lead international practice. Currently, the majority of the published research regarding the knowledge and application of NCP to hospital dietetic practice is from USA and Canada . There continues to be a gap in the knowledge of NCP use in Australia, specifically regarding the readiness and confidence of dietitians to make change, their attitudes and familiarity with NCP and NCPt, as well as the training and support required.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, the majority of the published research regarding the knowledge and application of NCP to hospital dietetic practice is from USA 3,4,10-14 and Canada. 15,16 There continues to be a gap in the knowledge of NCP use in Australia, specifically regarding the readiness and confidence of dietitians to make change, their attitudes and familiarity with NCP and NCPt, as well as the training and support required. This formative research aims: (i) to investigate and compare the views of Australian hospital dietitians who had commenced an informal NCP implementation, and dietitians who had yet to commence implementation, and (ii) utilise their views, along with available literature, to inform the development of an NCP implementation package including the determination of an appropriate change management framework.…”

Section: Introductionmentioning

confidence: 99%

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Development of a Nutrition Care Process implementation package for hospital dietetic departments

Porter

Devine

Vivanti

et al. 2015

Nutrition & Dietetics

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Aim: The Academy of Nutrition and Dietetics has led the development and dissemination of the Nutrition Care Process (NCP), incorporating the Nutrition Care Process Terminology as the standardised language. This research investigates and compares the views of Australian dietitians pre and post NCP implementation to inform development of an NCP implementation package. Methods: Dietitians from two hospitals that had undergone informal NCP implementation (post-implementers, n = 35) and three hospitals yet to implement NCP (pre-implementers, n = 35) completed an online questionnaire (ASK NCP) surveying demographics and constructs relating to knowledge, familiarity, confidence, support, value, barriers, training and NCP education. Results: Post-implementers had higher knowledge scores (P \u3c 0.05), were more familiar with NCP (P \u3c 0.01), confident to implement (P \u3c 0.01) and supported to use NCP (P \u3c 0.01) than pre-implementers. Lack of knowledge, support, training and resources was identified as a barrier by pre-implementers. Busy workloads and work status were identified as barriers by post-implementers. Pre-implementers felt they had insufficient NCP training; however, if further training and support were to be provided, almost all reported they would be more confident to implement. Keys to successful implementation included allocated time to practice and regular tutorials; support and leadership from their management and NCP department leader; and professional growth through understanding how change could benefit practice. Conclusions: The results of the study were used to inform the development of an NCP implementation package. Kotter\u27s eight stages of change were identified as the most appropriate change management model with the framework incorporated into the package development

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Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of a Nutrition Care Process implementation package for hospital dietetic departments

Porter

Devine

Vivanti

et al. 2015

Nutrition & Dietetics

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“…In the past, the theory was repeatedly used in relation to nutrition consultations and diverse dietary behaviours. 23,[26][27][28][29][30][31][32] Numerous groups 19,33,34 specifically studied dairy consumption based on this theory.…”

Section: Introductionmentioning

confidence: 99%

Dairy intake-related intentions, attitudes, subjective norms and perceived behavioural control of South African nutrition professionals

Wenhold

White

2016

South African Journal of Clinical Nutrition

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Background: Intake of dairy-related nutrients of South Africans is low. Nutrition professionals may influence dietary behaviour. Their own disposition related to dairy is unknown, yet important in promoting the "have milk, maas or yoghurt every day" guideline. Aim: Guided by the Theory of Planned Behaviour (TPB), this study aimed to describe determinants of target behaviour of consumption of 2-3 servings of dairy daily among nutrition professionals. Methods: An electronic survey (Qualtrics Online Survey Software) of conveniently sampled Association for Dietetics in South Africa (ADSA) and Nutrition Society of South Africa (NSSA) members determined their dairy-related behaviour, intentions, attitudes, subjective norms and perceived behavioural control regarding dairy in general, and of milk, maas, yoghurt and cheese. Results: Three hundred and six (306) responses (aged 36.4 ± 10.5 years) were received. A third of nutrition professionals reported that their daily dairy intake was 2-3 servings 4-6 times per week, yet over 40% met the target once per week or less often. Intake differed across products. Intention to consume the target was high (5.2 ± 0.12; scale 1-7). Attitudinal evaluations revealed highest belief scores related to nutritional quality and bone health. Associations with cancer development, diabetes and the environment were believed to be least likely. Professional training and scientific evidence emerged as the strongest subjective norms. Nutrition professionals perceived themselves to be in control of the target behaviour, yet their clients significantly less so (p < 0.0001). Conclusion: Nutrition professionals' attitudes, subjective norms and behavioural control can aid responsive empowerment to support dairy-related nutrition education of South Africans.

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Status of nutrition care process implementation in hospitals in Jeddah, Saudi Arabia

Alkhaldy

Allahyani

Alghamdi

et al. 2020

Clinical Nutrition ESPEN

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Psychosocial Factors and Intention to Use the Nutrition Care Process Among Dietitians and Dietetic Interns

Abstract: Our results indicate that successful implementation of the NCP will likely require the development of theoretical and practical training activities for both pre-licensure students and experienced dietitians.

Cited by 15 publications

References 15 publications

Development of a Nutrition Care Process implementation package for hospital dietetic departments

Development of a Nutrition Care Process implementation package for hospital dietetic departments

Dairy intake-related intentions, attitudes, subjective norms and perceived behavioural control of South African nutrition professionals

Status of nutrition care process implementation in hospitals in Jeddah, Saudi Arabia

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