School of Nursing, University of Northern Colorado, Greeley, Colorado.
Department of Nutrition and Dietetics, University of Northern Colorado, Greeley, Colorado.
J Am Assoc Nurse Pract. 2020 Dec;32(12):788-794. doi: 10.1097/JXX.0000000000000305.
Diet-related diseases are the primary contributor to morbidity and mortality. The risk for these diseases can be reduced with a whole-food plant-based (WFPB) diet, but most people are never counseled on this dietary pattern. An experiential education program was designed and conducted in which sample of 30 nurse practitioners, registered nurses, and physicians learned about and followed a WFPB diet for 3 weeks. The objective was for the health care providers to increase their knowledge and acceptance of WFPB diets and increase their likelihood of counseling patients on this dietary pattern. Participants completed preintervention and postintervention questionnaires assessing dietary intake, knowledge, weight, mood, energy, benefits, barriers, self-efficacy, and likelihood of continuing to follow, or counsel patients about a WFPB diet. Participants decreased intake of animal-derived foods, increased intake of WFPB foods, had improvements in mood and energy, and lost weight. Perceived barriers to following and counseling about a WFPB diet declined and self-efficacy improved. Participants were likely to continue a WFPB diet and discuss the diet with their patients. The three-week intervention changed providers' knowledge, skills, and attitudes about WFPB diets. If nurse practitioners and other providers accept WFPB diets, more patients may be educated on this dietary pattern, helping to reduce the burden of diet-related chronic diseases.
饮食相关疾病是发病率和死亡率的主要原因。通过全食物植物性（WFPB）饮食可以降低这些疾病的风险，但大多数人从未接受过这种饮食模式的建议。本研究设计并开展了一项体验式教育计划，其中 30 名执业护士、注册护士和医生参与并学习了 WFPB 饮食 3 周。目的是提高卫生保健提供者对 WFPB 饮食的了解和接受程度，并增加他们对患者进行这种饮食模式咨询的可能性。参与者在干预前后完成了调查问卷，评估饮食摄入、知识、体重、情绪、能量、益处、障碍、自我效能和继续遵循或向患者咨询 WFPB 饮食的可能性。参与者减少了动物源性食物的摄入，增加了 WFPB 食物的摄入，情绪和能量得到改善，体重减轻。对遵循和咨询 WFPB 饮食的障碍的看法减少，自我效能提高。参与者可能会继续接受 WFPB 饮食，并与患者讨论饮食问题。为期 3 周的干预改变了提供者对 WFPB 饮食的知识、技能和态度。如果执业护士和其他提供者接受 WFPB 饮食，更多的患者可能会接受这种饮食模式的教育，从而有助于减轻与饮食相关的慢性疾病的负担。
