与注册营养师和营养学家使用循证营养实践相关的决定因素。

IF 2.6 4区 医学 Q3 NUTRITION & DIETETICS Nutrition & Dietetics Pub Date : 2023-06-01 DOI:10.1111/1747-0080.12771
Leslie Thompson Van Horn, Lauri Wright, Andrea Y Arikawa, Claudia Sealey-Potts, Hanadi Hamadi
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引用次数: 0

摘要

目的:缺乏对注册营养师和营养学家的认知和实际循证营养实践知识进行评估的研究。本横断面研究考察了循证营养学实践的决定因素(即受教育程度)与客观知识(即测验项目)之间的关系。与感知知识和技能、态度、行为和与循证营养实践相关的结果相关的其他决定因素也进行了评估。将感知知识项目与客观知识项目进行比较,以评估美国营养师自我评估的循证营养实践知识的准确性。方法:在2020年11月至12月期间,通过美国饮食注册委员会(Commission on Dietetic Registration)的数据库,通过电子邮件向美国的注册营养师发送了一项经过修改和改编的循证实践调查。方差分析评估了最高学位与循证营养实践的实际知识之间的关系。多元线性回归和有序逻辑回归分别确定了与调查子量表和调查项目相关的参与者水平特征。皮尔逊相关系数评价主观和客观项目之间的关系。结果:482名营养师完成了调查。学位类型的增加与客观知识得分的增加相关(所有比较p)结论:研究生水平的教育,学位完成的频率和同行评审的出版物支持循证营养学实践相关的结果。今后的研究应评价训练的效果,特别是那些离最高学位还远的人。
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Determinant factors associated with the use of evidence-based dietetics practice among registered dietitian nutritionists.

Aims: There is a lack of research assessing perceived and actual evidence-based dietetics practice knowledge among registered dietitian nutritionists. This cross-sectional research examined the association between determinant factors (i.e., education attainment) and objective knowledge (i.e., quiz items) of evidence-based dietetics practices. Other determinant factors associated with perceived knowledge and skill, attitudes, behaviours and outcomes related to evidence-based dietetics practice were also assessed. Perceived knowledge items were compared to objective knowledge items to evaluate the accuracy of self-assessed evidence-based dietetics practice knowledge among dietitians in the United States.

Methods: A modified and adapted evidence-based practice survey was emailed to registered dietitian nutritionists in the United States via the Commission on Dietetic Registration database between November and December 2020. Analysis of variance assessed the relationship between highest degree held and actual knowledge of evidence-based dietetics practices. Multiple linear regression and ordinal logistic regression determined participant-level characteristics associated with survey subscales and survey items, respectively. Pearson's correlation coefficient evaluated the relationship between subjective and objective items.

Results: Four hundred and eighty-two dietitians completed the survey. Each increase in degree type was associated with an increase in objective knowledge score (all comparisons p < 0.001). Other determinants included recency of degree completion and peer-reviewed publications. Moderate positive associations (r = 0.35, p < 0.001) were found between subjective and objective measures.

Conclusion: Graduate-level education, recency of degree completion and peer-reviewed publications were supportive of evidence-based dietetics practice-related outcomes. Future research should evaluate the efficacy of training, particularly among those further from their highest completed degree.

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来源期刊
Nutrition & Dietetics
Nutrition & Dietetics 医学-营养学
CiteScore
6.40
自引率
16.10%
发文量
69
审稿时长
>12 weeks
期刊介绍: Nutrition & Dietetics is the official journal of the Dietitians Association of Australia. Covering all aspects of food, nutrition and dietetics, the Journal provides a forum for the reporting, discussion and development of scientifically credible knowledge related to human nutrition and dietetics. Widely respected in Australia and around the world, Nutrition & Dietetics publishes original research, methodology analyses, research reviews and much more. The Journal aims to keep health professionals abreast of current knowledge on human nutrition and diet, and accepts contributions from around the world.
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