School of Health Sciences and Social Work, Griffith University, Nathan, QLD, Australia.
Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, Australia.
Psychol Health. 2024 Jan-Feb;39(2):252-267. doi: 10.1080/08870446.2022.2069246. Epub 2022 Apr 28.
Supporting health professionals' dietary behaviours is important to their own health and may influence the quality of care they provide. Understanding health professionals' perceptions on the experiences which have shaped their views on nutrition is important to inform interventions.
A cross-sectional qualitative design utilised in depth interviews via telephone or videoconference. Health professionals with direct interaction with patients were recruited through the media channels of Australian national health professional associations. A semi-structured interview guide was used. Interview data analysis was conducted using thematic analysis. Twenty-two health professionals participated in the study including dietitians.
Three themes emerged from the data: (1) Life experiences influence health professionals' feelings of self-efficacy in providing nutrition care. (2) Learning through observation and role modelling occurred continually and shaped health professionals' attitudes and beliefs on nutrition care. (3) Social interactions influenced self-efficacy through social persuasion and social pressure. The social environment played a role in both facilitating and/or hindering adoption of a dietary behaviour in their own lives.
Health professionals perceive their personal dietary experiences strongly influence their self-efficacy to provide nutrition care. Strategies which enable health professionals to improve their diets could lead to improvements in nutrition care. Creating socially supportive environments in the workplace warrant investigation to support health professionals to eat well and provide nutrition care to patients.
支持卫生专业人员的饮食行为对他们自身的健康很重要，并且可能会影响他们提供的医疗服务质量。了解卫生专业人员对影响他们营养观的经历的看法，对于实施干预措施很重要。
采用横断面定性设计，通过电话或视频会议进行深入访谈。通过澳大利亚国家卫生专业人员协会的媒体渠道招募与患者直接互动的卫生专业人员。使用半结构式访谈指南。使用主题分析进行访谈数据分析。共有 22 名卫生专业人员参与了这项研究，包括营养师。
从数据中得出三个主题：（1）生活经历影响卫生专业人员提供营养护理的自我效能感。（2）通过观察和榜样学习不断发生，塑造了卫生专业人员对营养护理的态度和信念。（3）社会互动通过社会说服和社会压力影响自我效能感。社会环境在促进和/或阻碍他们自身饮食习惯的养成方面发挥了作用。
卫生专业人员认为他们个人的饮食经历强烈影响他们提供营养护理的自我效能感。使卫生专业人员能够改善饮食的策略可能会导致营养护理的改善。营造支持性的工作场所社会环境值得研究，以支持卫生专业人员健康饮食并为患者提供营养护理。
