Newman C F, Downes N J, Tseng R Y, McProud L M, Newman L K
Department of Nutrition and Food Science, San Jose State University, California 95192-0058.
J Am Diet Assoc. 1989 Jul;89(7):939-43.
A questionnaire was designed and mailed to the entire membership (no. = 438) of the San Francisco Bay Area Chiropractic Society to determine their nutrition education backgrounds and counseling practices and the relationship of backgrounds and counseling practices and the relationship of backgrounds and information resources to counseling practices. Results, based on the 23% response rate, indicated that the hours of formal nutrition education in chiropractic college varied widely in the five categories of responses from zero to more than 120, with the median respondent falling in the median category (81 to 100 hours). Sixty percent of the respondents indicated that they provided nutrition information to their patients on a routine basis, and 38% provided information on request only. The major forms of nutrition information dissemination were counseling (87%) and written materials (74%). The majority of respondents reported that they diagnose osteoporosis, arthritis, and allergies and use nutrition treatments for those disorders as a part of overall therapy. Chiropractic journals and texts were the most frequently used sources of nutrition information. Awareness of the educational backgrounds of registered dietitians correlated positively with the use of dietitians as a resource for nutrition information (p less than .005). The survey results suggest a need for dietitians to become involved in the nutrition-related practices of chiropractors as sources for information and referral.
设计了一份问卷并邮寄给旧金山湾区脊椎按摩疗法协会的全体会员（共438人），以确定他们的营养教育背景和咨询实践，以及背景与咨询实践之间的关系，还有背景和信息资源与咨询实践之间的关系。基于23%的回复率得出的结果表明，脊椎按摩疗法学院正规营养教育的时长在五类回复中差异很大，从零到超过120小时不等，回复者的中位数落在中间类别（81至100小时）。60%的回复者表示他们会定期向患者提供营养信息，38%仅在患者要求时提供信息。营养信息传播的主要形式是咨询（87%）和书面材料（74%）。大多数回复者报告称，他们会诊断骨质疏松症、关节炎和过敏症，并将这些疾病的营养治疗作为整体治疗的一部分。脊椎按摩疗法期刊和教科书是最常被使用的营养信息来源。对注册营养师教育背景的认知与将营养师作为营养信息资源的使用呈正相关（p值小于0.005）。调查结果表明，营养师有必要作为信息来源和转诊渠道参与脊椎按摩师与营养相关的实践。
