Beaulieu-Gagnon S, Bélanger V, Meloche C, Curnier D, Sultan S, Laverdière C, Sinnett D, Marcil V
1Department of Nutrition, Université de Montréal, Montreal, QC, Canada.
2Research Center of Sainte-Justine University Health Center, 3175 Côte Sainte-Catherine room 4.17.006, Montreal, QC H3T 1C5 Canada.
BMC Nutr. 2019 Nov 19;5:52. doi: 10.1186/s40795-019-0319-2. eCollection 2019.
Changes in food intake are common in children with cancer and are often caused by nausea and perturbations in sense of taste. The VIE (Valorization, Implication, Education) study proposes family-based nutrition and cooking education workshops during childhood cancer treatments. Process evaluation during implementation allows to assess if the intervention was delivered as planned and to determine its barriers and facilitators. The study objective was to describe the implementation process of a nutrition education and cooking workshop program for families of children actively treated for cancer in a non-randomized non-controlled feasibility study.
Six open-to-all in-hospital workshops were offered on a weekly basis during a one-year implementation phase. We collected qualitative and quantitative data using field notes and activity reports completed by the registered dietician facilitator; surveys and questionnaires fulfilled by the workshop participants and by the families enrolled in the VIE study. Field notes were used to collect only qualitative data. Survey respondents ( = 26) were mostly mothers ( = 19, 73%). Children's mean age was 7.80 (± 4.99) years and the mean time since diagnosis was 7.98 (± 0.81) months. Qualitative data were codified using hybrid content analysis. The first deductive analysis was based on the Steckler & Linnan concepts. Subthemes were then identified inductively. Quantitative data were presented with descriptive statistics.
Workshop attendance was low (17 participants over 1 year) and 71% of the planned workshops were cancelled due to lack of participants. The principal barriers to participation referred the child's medical condition, parental presence required at the child's bedside and challenges related to logistics and time management. The level of interest in the topics addressed was found high or very high for 92% of the participants. The themes that were perceived as the most useful by parents were related to the child's specific medical condition.
Despite high interest, workshops delivered in a face-to-face format were poorly feasible in our sample population. This supports the need to develop educational programs in pediatric oncology using strategies and delivery formats that address the major barriers for participation encountered by families.
癌症患儿的食物摄入量变化很常见，通常由恶心和味觉紊乱引起。VIE（增值、参与、教育）研究提出在儿童癌症治疗期间开展以家庭为基础的营养和烹饪教育工作坊。实施过程中的过程评估有助于评估干预措施是否按计划实施，并确定其障碍和促进因素。本研究的目的是在一项非随机、非对照的可行性研究中，描述为正在接受积极治疗的癌症患儿家庭开展的营养教育和烹饪工作坊项目的实施过程。
在为期一年的实施阶段，每周提供六次面向所有人的院内工作坊。我们使用注册营养师主持人填写的现场记录和活动报告收集定性和定量数据；工作坊参与者和参与VIE研究的家庭填写的调查问卷。现场记录仅用于收集定性数据。调查对象（n = 26）大多为母亲（n = 19，73%）。儿童的平均年龄为7.80（±4.99）岁，自诊断以来的平均时间为7.98（±0.81）个月。定性数据采用混合内容分析法进行编码。首次演绎分析基于斯特克勒和林南的概念。然后归纳确定子主题。定量数据用描述性统计呈现。
工作坊的参与率较低（1年中有17名参与者），71%的计划工作坊因缺乏参与者而取消。参与的主要障碍包括孩子的病情、需要家长在床边陪伴以及后勤和时间管理方面的挑战。92%的参与者对所涉及主题的兴趣程度较高或非常高。家长认为最有用的主题与孩子的特定病情有关。
尽管兴趣浓厚，但在我们的样本人群中，面对面形式的工作坊可行性较差。这支持了有必要在儿科肿瘤学中开发教育项目，采用能够解决家庭参与所遇到的主要障碍的策略和提供形式。
