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探讨为接受上消化道癌症治疗的患者提供护理的卫生保健专业人员对不同营养护理提供模式的态度:一项定性研究。

Exploring the Attitudes of Health Professionals Providing Care to Patients Undergoing Treatment for Upper Gastrointestinal Cancers to Different Models of Nutrition Care Delivery: A Qualitative Investigation.

机构信息

Nutrition and Dietetics, Monash Health, Monash Medical Centre, Clayton, VIC 3168, Australia.

Department of Physiotherapy, School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia.

出版信息

Nutrients. 2021 Mar 22;13(3):1020. doi: 10.3390/nu13031020.

Abstract

BACKGROUND

People with upper gastrointestinal cancer are at high risk for malnutrition without universal access to early nutrition interventions. Very little data exist on the attitudes and views of health professionals on providing nutrition care to this patient cohort delivered by electronic health methods. COVID-19 has fast-tracked the adoption of digital health care provision, so it is more important than ever to understand the needs of health professionals in providing health care via these modes. This study aimed to explore the perspectives of health professionals on providing nutrition care to upper gastrointestinal cancer patients by electronic methods to allow the future scaling-up of acceptable delivery methods.

METHODS

Semi-structured qualitative interviews were conducted face-to-face or by telephone and recorded, de-identified and transcribed. Thematic analysis was facilitated by NVivo Pro 12.

RESULTS

Interviews were conducted on 13 health professionals from a range of disciplines across several public and private health institutions. Thematic analysis revealed three main themes: (1) the ideal model, (2) barriers to the ideal model and (3) how to implement and translate the ideal model. Health professionals viewed the provision of nutrition interventions as an essential part of an upper gastrointestinal cancer patient's treatment with synchronous, telephone-based internal health service models of nutrition care overwhelmingly seen as the most acceptable model of delivery. Mobile application-based delivery methods were deemed too challenging for the current population serviced by these clinicians.

CONCLUSION

The use of novel technology for delivering nutrition care to people receiving treatment for upper gastrointestinal cancers was not widely accepted as the preferred method of delivery by health professionals. There is an opportunity, given the rapid uptake of digital health care delivery, to ensure that the views and attitudes of health professionals are understood and applied to develop acceptable, efficacious and sustainable technologies in our health care systems.

摘要

背景

患有上消化道癌症的人存在营养不良的高风险,如果无法普遍获得早期营养干预,这种风险将持续存在。针对电子健康方法为这一患者群体提供营养护理的卫生专业人员的态度和看法,目前仅有很少的数据。COVID-19 加速了数字医疗保健的采用,因此,比以往任何时候都更需要了解卫生专业人员通过这些模式提供医疗保健的需求。本研究旨在探讨卫生专业人员通过电子方式为上消化道癌症患者提供营养护理的观点,以便将来可以扩大可接受的交付方法。

方法

通过面对面或电话进行半结构式定性访谈,并进行录音、匿名处理和转录。使用 NVivo Pro 12 促进主题分析。

结果

对来自多家公共和私营医疗机构的多个学科的 13 名卫生专业人员进行了访谈。主题分析揭示了三个主要主题:(1)理想模式,(2)理想模式的障碍,(3)如何实施和转化理想模式。卫生专业人员认为提供营养干预是上消化道癌症患者治疗的重要组成部分,同步、基于电话的内部健康服务模式的营养护理被普遍视为最可接受的交付模式。基于移动应用程序的交付方法被认为对这些临床医生所服务的当前人群来说太具挑战性。

结论

卫生专业人员并未广泛接受将新技术用于为接受上消化道癌症治疗的人群提供营养护理,将其作为首选交付方法。鉴于数字医疗保健的快速采用,有机会确保了解和应用卫生专业人员的观点和态度,以便在我们的医疗保健系统中开发可接受、有效和可持续的技术。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dd21/8004184/1e6013bb04ac/nutrients-13-01020-g001.jpg

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