Abstract available in the Journal of the Academy of Nutrition and Dietetics.

Background: Tech-enabled personalised nutrition is an emerging area that has promise to improve health outcomes, widen access to nutrition expertise and reduce healthcare expenditure, yet uptake by registered dietitians remains low. This research programme aimed to identify levers and barriers that contribute to adoption of personalised nutrition in order to guide practice and policy for registered dietitians, educators and consumers. Methods: A mixed methods study with a sequential exploratory design was adopted to determine what the barriers to adoption of technologies are, and secondly, what needs to be in place to make tech-enabled personalised nutrition a reality. The research programme was conducted online using qualitative (focus groups and interviews) and quantitative measures (survey and secondary analysis). Thematic analysis, statistical and secondary analyses of data were performed respectively. Results: Using diffusion of innovation and entrepreneurial theories, findings indicate that barriers to integration of personalised nutrition technologies include intrinsic and extrinsic factors which relate to a low self-efficacy, high perception of risk, low perceived importance and usefulness of technologies to dietetic practice as well as a lack of an entrepreneurial mindset and regulatory environment. Conclusion: Uptake of tech-enabled personalised nutrition by registered dietitians will require a multi-stakeholder approach. Educational, professional, regulatory and health policies will need to be in place and strategies that open discussion between Registered Dietitians (RD’s) at all levels are needed.

No description available.

No description available.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1978 S687 / Master of Science

Despite a shortage of Registered Dietitian Nutritionists (RDNs), only half of applicants currently match with a dietetic internship. A key reason is a shortage of preceptors. The purpose of this cross-sectional study was to better understand RDNs’ views of the preceptor role. An online survey was sent to a randomly selected sample of 10% of RDNs. A total of 1,170 RDNs completed the survey. The survey collected data on reasons dietitians precept, training received, and incentives. Five scales measured supports, benefits, satisfaction, commitment, and barriers to the preceptor role. Three groups of RDNs—current (37.1%), former (33.6%), and never preceptors (29.3%)—were compared and a regression analysis used to determine factors associated with precepting. The main reason RDNs precept was to help the field. Two-thirds of respondents would precept if it were their choice, yet only 37% were current preceptors. RDNs were somewhat dissatisfied with incentives. Continuing Professional Education Units (CPEUs) for precepting was the most common incentive (9.3%), while 35.6% received no incentives. The benefits scale mean scores were similar across the three groups, while current and former preceptors scored significantly higher (p < .001) than the never precepted group on the commitment, satisfaction, and support scales. The never group had significantly higher barriers (p < .001). The top barriers were increased stress from having interns, time-consuming/increased workload, and lack of incentives. Most (69%) RDNs received no preceptor training. Several factors were associated with being a current preceptor: fewer years as an RDN, Bachelor’s degree as the highest degree, holding a specialization credential, working full-time, working/residing in urban areas, working for a DI program, being on a DI advisory committee, and higher commitment scale scores. This study provides valuable insights for increasing RDNs who become preceptors, especially as the field transitions to the competency-based Future Education Model, which combines a graduate degree and supervised experiential learning. RDNs can be recruited as preceptors early in their career and encouraged to become members of advisory committees to connect them more to the preceptor role. Training for precepting can be widely provided, incentives improved, and barriers addressed to reduce stress for RDNs to precept.

Increasing demographic diversity, persistent health disparities, and ongoing efforts to reduce health care costs have made cultural and linguistic competence in the United States health care system a premier concern. Integral to improving cultural competence in health care is providing health professionals with adequate education and training in cultural competence. For this reason, there has been increasing attention paid by academia across health-related disciplines and by national organizations and governmental health agencies to delineating what cultural competence in education and training entails. Though a multidisciplinary body of literature on developing curricula related to cultural competence for health professionals exists, still lacking from this literature is sufficient input from the dietetic profession. The purpose of this cross-sectional internet-based research was to create a curricular model of core curricular competencies related to cultural competence for the education and training of registered dietitians. A random sample of registered dietitians rated 73 proposed curricular competencies for essentiality on a 7-point Likert-like scale (1 = Not a priority; 7 = Essential). Exploratory principal components analysis (PCA) with Varimax rotation condensed the proposed competencies with similar variances of responses into factors (model domains) and eliminated competencies which accounted for too little or ambiguous variance. Factors were assigned unique labels based on the prevailing themes of their respective competencies and further interpreted in terms of respondent characteristics via multivariate general analysis of variance (MANOVA). Results based on a 17.9% (n=1,090) rate of response produced a model with 69 competencies and 7 domains: Communication and Relationships; Community Collaboration; Disparities and Diversity in Health Care; Information Access, Analysis, and Use; Bias Management; Food Environments; and Models and Definitions. Significant differences in mean factor ratings were detected between respondents who differed by race and by experience working with diverse individuals and groups. This model is representative of existing research on cultural competence, but it is the first unique to dietetics. It may be used by dietetic education and training programs to systematically plan, implement, and evaluate curricula for cultural competence.

Bakgrund: I Sverige ökar immigrationen för varje år; därmed söker sig fler individer som härstammar från andra länder och kulturer till den svenska sjukvården. Sverige har lagstiftat att hälso- och sjukvårdspersonal skall ge varje individ likvärdig sjukvård.Kommunikation utgör en viktig del i kontakten mellan patient och hälso- och sjukvårdspersonal. Språk- och kulturella barriärer kan leda till bristande sjukvård för patienten. Detta medför att sjukvårdspersonal kan uppleva att de gör ett sämre jobb vilket kan leda till frustration. Syfte: Syftet med studien var att belysa och utforska dietisters upplevelser av språk- och kulturella barriärer vid mötet med patienter med annat modersmål än svenska. Metod: Utifrån en kvalitativ forskningsmetod intervjuades sex kliniska dietister. Vid intervjuerna användes en semistrukturerad frågeguide. Intervjuerna spelades in och transkriberades ordagrant. Därefter analyserades datat med kvalitativ innehållsanalys. Resultat: För att kunna ge patienterna en god sjukvård krävdes kreativa tillvägagångssätt för att överbrygga språk- och kulturella barriärer. Informanterna beskrev användning av tolk som ett av de viktigaste hjälpmedlen för att öka den språkliga kommunikationen i mötet med patienten. Det fanns dock aspekter som tydde på att en tolk som inte genomförde sitt arbete professionellt var ett problem som kundepåverka mötet negativt då kontakten med patienten påverkades. Informanterna ansåg att kommunikationssvårigheter kunde leda till bristande behandling vilket i sin tur kunde leda till en känsla av misslyckande och frustration hos informanten. Slutsats: Språk- och kulturella barriärer kan vara ett hinder för att kunna ge patienten den vård dietisten önskar. Trots kreativa lösningar samt användning av tolk finns en risk att kvalitén på sjukvården inte når upp till den nivå lagstiftningen kräver. I samband med en ökad immigration bör rutiner och utbildning kring språk- och kulturella barriärer ses över. / Background: Each year the immigration increases in Sweden, as an effect of that, more individuals from other countries and cultures seek help from the healthcare system. The Swedish law states that healthcare providers have an obligation to give each individual equal care. Because communication is a big part of the meeting between the caregiver and the patient, the language and cultural barriers could lead to a lack of care. This also means that healthcare providers may experience a sense of frustration. Objective: The aim of the study was to elucidate and explore clinical dietitians’ experiences of language and cultural barriers during the meeting with patients with a first language other than Swedish. Method: Based on a qualitative research method six clinical dietitians were interviewed. During the interviews a semi-structured interview guide was used. The interviews were recorded and transcribed verbatim. The data was analyzed withqualitative content analysis. Results: In order to give patients good care the dietitians had to use creative approaches to overcome language and cultural barriers. The interpreter was seen as one of the most important instrument during the meeting with the patient, but an interpreter who did not carry out their work in a good way could affect the meeting negatively. The informants felt that communication difficulties could lead to unsuccessful treatmentwhen the message did not reach the patients. This led to a sense of failure and frustration among the informants. Conclusions: Language and cultural barriers can be an obstacle in order to give the patient the care the dietitian wishes. Despite creative solutions and the use of an interpreter there is a risk that the quality of care does not reach the demands according to the Swedish legislation. In conjunction with increased immigration, procedures and education on language and cultural barriers should be reviewed.

The purposes of this research study were to determine the extent registered dietitians were involved in the Indianapolis local television news reports; to analyze the content of nutrition-related information covered by Indianapolis local television news reports for their length of time, subject, context of nutrition-related information; and to identify the reporter, and any expert sources used. A content analysis was the chosen research method for this research proposal.A total of 33 nutrition-related segments were identified and analyzed from a two week sample of Indianapolis local television news programs. Data were analyzed using SPSS, version 11.0. Registered dietitians were featured as expert opinions in six of the thirty-three news segments. The inclusion of either a registered dietitian or another trained health professional increased the rating of the news segments on the Nutrition Education Continuum. The two most common nutrition-related subjects covered by Indianapolis local television were disease prevention and cooking demonstrations. Results of this study provide modest support for the inclusion of registered dietitians in the local media when reporting nutrition-related information. / Department of Family and Consumer Sciences