Department of Nursing and Health Sciences, University of New Brunswick, Saint John, Canada.
J Interprof Care. 2022 May-Jun;36(3):362-370. doi: 10.1080/13561820.2021.1900801. Epub 2021 Apr 27.
Little is known about Canadian dietitians' perceptions and experiences of interprofessional collaboration. To address this knowledge gap, a cross-sectional online survey was administered to registered dietitians in Canada. Quantitative data was analyzed in SPSS using descriptive and inferential statistics, while thematic analysis was used for open-text responses. A total of = 469 registered dietitians representing 10 provinces participated in the study. Results showed a significant difference ( < .001) between the frequency with which dietitians collaborated with other health and social care providers and their desired frequency, with 61.0% indicating they wanted more frequent collaboration. A majority of dietitians (59.2%) had negative views of interprofessional interactions. Nearly all respondents felt there is a need to raise better awareness about the dietetic profession (95.4%) and that dietitians are underutilized in the world of healthcare (92.5%). On three measures, a majority of participants (ranging from 65.6% to 81.5%) reported that their dietetic training helped equip them for interprofessional collaboration. Insufficient time/availability was the obstacle to interprofessional collaboration cited most frequently by dietitians. Results suggest that interprofessional collaboration is an area in need of attention in the Canadian dietetic profession, as well as with health and social care providers who work with dietitians. The study's findings point to potential areas for improvement.
关于加拿大营养师对跨专业合作的看法和经验，人们知之甚少。为了填补这一知识空白，对加拿大的注册营养师进行了横断面在线调查。使用描述性和推断性统计数据在 SPSS 中分析定量数据，同时对开放式文本回复进行主题分析。共有 = 469 名代表 10 个省的注册营养师参加了这项研究。结果表明，营养师与其他卫生和社会保健提供者合作的频率与他们期望的频率之间存在显著差异（< 0.001），61.0%的人表示希望更频繁地合作。大多数营养师（59.2%）对跨专业互动持负面看法。几乎所有的受访者都认为有必要提高对营养专业的认识（95.4%），并且营养师在医疗保健领域的利用率很低（92.5%）。在三个方面，大多数参与者（范围从 65.6%到 81.5%）表示他们的营养培训使他们能够为跨专业合作做好准备。营养师最常提到的跨专业合作障碍是时间/可用性不足。结果表明，跨专业合作是加拿大营养专业以及与营养师合作的卫生和社会保健提供者需要关注的一个领域。研究结果指出了潜在的改进领域。
