National Centre of Research Excellence in Nursing, Menzies Health Institute Queensland, Griffith University, Southport, QLD, Australia.
School of Nursing and Midwifery, Menzies Health Institute Queensland, Griffith University and Nursing and Midwifery Education and Research Unit, Gold Coast Health, Southport, QLD, Australia.
J Hum Nutr Diet. 2017 Oct;30(5):563-573. doi: 10.1111/jhn.12467. Epub 2017 Feb 16.
Active patient involvement in nutrition care may improve dietary intakes in hospital. Our team is developing an innovative programme allowing patients to self-assess and self-monitor their nutrition at the bedside. The present study aimed to assess usability and patient perceptions of an electronic foodservice system (EFS) for participating in nutrition care.
This qualitative study was conducted in an Australian tertiary hospital. Participants were sampled purposively and included patients who were able to provide informed consent and communicate in English. Patient interviews were conducted at the bedside and consisted of: (i) usability testing of the EFS using 'Think Aloud' technique and (ii) questioning using a semi-structured interview guide to understand perceptions of the EFS. Interview data were analysed using inductive content analysis.
Thirty-two patients were interviewed. Their perceptions of using the EFS to participate in nutrition care were expressed in five categories: (i) Familiarity with technology can affect confidence and ability but is not essential to use EFS; (ii) User interface design significantly impacts EFS usability; (iii) Identifying benefits to technology increases its acceptance; (iv) Technology enables participation, which occurs to varying extents; and (v) Degree of participation depends on perceived importance of nutrition.
Patients found the EFS acceptable and acknowledged benefits to its use. Several factors appeared to influence usability, acceptability and willingness to engage with the system, such as user interface design and perceived ease of use, benefits and importance. The present study provides important insights into designing technology-based interventions for engaging inpatients in their nutrition care.
积极的患者参与营养护理可能会改善住院患者的饮食摄入。我们的团队正在开发一个创新的项目，允许患者在床边自我评估和自我监测营养状况。本研究旨在评估电子餐饮服务系统（EFS）参与营养护理的可用性和患者感知。
这项定性研究在澳大利亚的一家三级医院进行。采用目的性抽样，选择能够提供知情同意并能使用英语沟通的患者作为参与者。在床边对患者进行访谈，包括：（i）使用“思考 aloud”技术对 EFS 进行可用性测试，（ii）使用半结构化访谈指南提问，以了解对 EFS 的看法。使用归纳内容分析对访谈数据进行分析。
对 32 名患者进行了访谈。他们对使用 EFS 参与营养护理的看法表达在以下五个类别中：（i）对技术的熟悉程度会影响信心和能力，但并非使用 EFS 的必要条件；（ii）用户界面设计极大地影响 EFS 的可用性；（iii）认识到技术的好处会增加其接受度；（iv）技术使参与成为可能，但程度不同；（v）参与程度取决于对营养的重视程度。
患者认为 EFS 是可以接受的，并承认使用该系统的好处。有几个因素似乎会影响可用性、可接受性和使用系统的意愿，例如用户界面设计以及感知的易用性、好处和重要性。本研究为设计基于技术的干预措施以让住院患者参与其营养护理提供了重要的见解。
