Division of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USA.
J Hum Nutr Diet. 2010 Apr;23(2):144-53. doi: 10.1111/j.1365-277X.2009.01024.x. Epub 2010 Jan 22.
Previous studies on nutrition counselling self-efficacy have assessed small groups of dietitians in focused practice areas or evaluated the effectiveness of skills training on only a few skills. This descriptive study developed a comprehensive scale to examine self-efficacy in a large, cross-sectional sample of practising dietitians when performing various counselling skills that promote dietary behaviour changes.
A valid and reliable instrument was developed and administered through the Internet to survey dietitians in the USA from various areas of dietetics and with varying years of experience. Items included counselling self-efficacy, skill usage and counselling-related job characteristics. Of the 612 respondents, one group (n = 486) conducted counselling for more than 50% of their work week, and the other group (n = 126) for less than 50%. Factor analysis was used for scale development. Independent samples t-tests and chi-square tests were performed for group comparisons. Correlations and multiple regression analyses further assessed the relationships among variables.
The resultant unidimensional scale contained 25 items. Dietitians reported high self-efficacy scores and frequent skill usage. Those who counsel for more than 50% of their work week were more likely to work in outpatient settings and private practice, reported higher self-efficacy scores, and held longer and repeated sessions. Self-efficacy scores were positively correlated with counselling-related job characteristics. Years of counselling experience and skill usage significantly predicted self-efficacy scores.
Dietitians perceive themselves to be highly self-efficacious in using counselling skills which may contribute positively to their professional practice. However, the relationship between counselling self-efficacy and actual performance warrants further investigation.
以往关于营养咨询自我效能的研究仅评估了少数营养师在特定实践领域的小群体，或仅评估了少数技能的技能培训效果。本描述性研究开发了一种综合量表，以在执行各种促进饮食行为改变的咨询技能时，对大量跨专业的执业营养师进行大规模横断面样本的自我效能评估。
通过互联网向来自不同营养领域且具有不同工作年限的美国营养师发放了一种有效且可靠的工具来进行调查。条目包括咨询自我效能、技能使用和咨询相关工作特征。在 612 名应答者中，一组（n=486）每周进行超过 50%的咨询工作，另一组（n=126）每周进行不到 50%的咨询工作。采用因子分析进行量表开发。对两组进行独立样本 t 检验和卡方检验。相关性和多元回归分析进一步评估了变量之间的关系。
由此产生的单维量表包含 25 个条目。营养师报告了较高的自我效能得分和频繁的技能使用。那些每周进行超过 50%咨询工作的营养师更可能在门诊和私人诊所工作，报告的自我效能得分更高，且咨询时间更长、更频繁。自我效能得分与咨询相关工作特征呈正相关。咨询经验年限和技能使用显著预测自我效能得分。
营养师认为自己在使用咨询技能方面具有很高的自我效能感，这可能对他们的专业实践产生积极影响。然而，咨询自我效能感与实际表现之间的关系尚需进一步研究。
