为多发性硬化症患者共同设计在线营养教育计划的可行性

Rebecca D. Russell, Andrea Begley, Alison Daly, Eleanor Dunlop, Minh N. Pham, Lisa Grech, Lucinda J. Black
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引用次数: 0

摘要

目的:饮食质量对多发性硬化症(MS)患者非常重要,但相互矛盾的在线信息让他们无所适从。多发性硬化症患者需要基于证据的多发性硬化症特定信息来帮助他们做出健康的饮食改变,因此我们与多发性硬化症社区共同设计了一个异步在线营养教育计划(Eating Well with MS)。我们的目的是确定 "与多发性硬化症一起吃得好 "的可行性。方法:我们采用了单臂前-后设计。可行性试验对确诊为多发性硬化症的成人进行了为期九周的干预。可行性结果:1)需求(招募);2)实用性(完成);3)可接受性(内在动机量表:兴趣/乐趣和价值/有用性分量表);4)有限效果测试(饮食习惯问卷(DHQ);关键营养知识工具(CNLT);食物知识行为检查表(FLBC))。结果:达到了招募目标(70 人)。87%的人至少完成了一个模块,57%的人完成了整个项目(五个模块)。与项目开始前相比,完成任何一个项目的参与者的 DHQ、CNLT 和 FLBC 分数都有显著改善。结论:"多发性硬化症患者吃得好 "项目受到了多发性硬化症患者群体的欢迎,改善了他们的饮食行为,证明了其可行性。我们的研究结果支持在开发资源以改善饮食行为时使用协同设计方法。
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Feasibility of a co-designed online nutrition education program for people with multiple sclerosis
Objective: Diet quality is important for people with multiple sclerosis (MS), but conflicting online information causes them confusion. People with MS want evidence-based MS-specific information to help them make healthy dietary changes, and we co-designed an asynchronous, online nutrition education program (Eating Well with MS) with the MS community. Our aim was to determine the feasibility of Eating Well with MS. Methods: We used a single-arm pre-post design. The feasibility trial was a nine-week intervention with adults with confirmed MS. Feasibility outcomes: 1) demand (recruitment); 2) practicality (completion); 3) acceptability (Intrinsic Motivation Inventory: interest/enjoyment and value/usefulness subscales); and 4) limited efficacy testing (Diet Habits Questionnaire (DHQ); Critical Nutrition Literacy Tool (CNLT); Food Literacy Behaviour Checklist (FLBC)). Results: The recruitment target (n=70) was reached. 87% completed at least one module and 57% completed the full program (five modules). The median interest/enjoyment rating was 5 out of 7 and median value/usefulness rating was 6 out of 7 (where 7 = very true). Compared to pre-program, participants who completed any of the program had statistically significantly improved DHQ, CNLT, and FLBC scores. Conclusion: Eating Well with MS was well received by the MS community and improved their dietary behaviours; demonstrating feasibility. Our findings support the use of co-design methods when developing resources to improve dietary behaviours.
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