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文化能力培训与评估在营养学教育中的应用:综述

Cultural Competency Training and Evaluation Methods Across Dietetics Education: A Narrative Review.

出版信息

J Acad Nutr Diet. 2020 Jul;120(7):1198-1209. doi: 10.1016/j.jand.2020.01.014. Epub 2020 Mar 19.

Abstract

Developing cultural competence among credentialed nutrition and dietetics practitioners is critical to move toward eliminating disparities in health care. Despite emphasis put forth on culturally competent care by credentialed nutrition and dietetics practitioners, the types, methods, and outcomes of cultural competency training are lacking or inconsistent. In this narrative review, we evaluated studies detailing cultural competency training for content, modes of delivery, and learner outcomes. Main inclusion criteria were students in dietetics or credentialed nutrition and dietetics practitioners engaging in an educational intervention. Exclusion criteria were studies published before 2000 and not published in the English language. Ten studies were reviewed from four health science databases. Our aims were to quantify the literature on cultural competence training in dietetics education and describe the interventions to identify gaps within the field; thus, a quality assessment tool was not utilized. Data were extracted on learner type, number of participants, curriculum content, intervention type, learning outcomes, and outcome evaluation tool. Most studies employed interprofessional education (n=7) and/or service learning (n=6) as interventions types. Quantitative evaluation of learners in the studies reviewed indicated increased knowledge and skill (statistically significant; n=2), whereas qualitative evaluation of learners indicated themes, including curriculum satisfaction, gains in competence, and comfort working with diverse people. Methods of evaluation and delivery were inconsistent, making it difficult to draw larger conclusions about cultural competency training in dietetics. Cultural competence creates opportunities for growth and development of health professionals to serve diverse communities and work environments; future work should include standardizing evaluations of training, specifically to include both qualitative and quantitative methods.

摘要

培养认证的营养和饮食从业人员的文化能力对于消除医疗保健中的差异至关重要。尽管认证的营养和饮食从业人员强调了文化能力护理,但文化能力培训的类型、方法和结果仍存在不足或不一致。在这篇叙述性综述中,我们评估了详细描述文化能力培训内容、交付方式和学习者成果的研究。主要纳入标准是接受营养或认证的营养和饮食从业人员教育干预的学生。排除标准是 2000 年前发表的和非英语发表的研究。从四个健康科学数据库中审查了 10 项研究。我们的目的是量化营养教育中文化能力培训的文献,并描述干预措施,以确定该领域的差距;因此,未使用质量评估工具。提取了学习者类型、参与者人数、课程内容、干预类型、学习成果和成果评估工具的数据。大多数研究采用了跨专业教育(n=7)和/或服务学习(n=6)作为干预类型。对所审查研究中的学习者进行的定量评估表明知识和技能有所提高(具有统计学意义;n=2),而对学习者的定性评估则表明了课程满意度、能力提高和与不同人群合作的舒适度等主题。评估和交付方法不一致,使得难以对营养专业的文化能力培训得出更大的结论。文化能力为健康专业人员提供了成长和发展的机会,以服务于不同的社区和工作环境;未来的工作应包括规范培训评估,特别是包括定性和定量方法。

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