Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University, Notting Hill, Victoria, Australia.
J Hum Nutr Diet. 2023 Feb;36(1):288-310. doi: 10.1111/jhn.13063. Epub 2022 Jul 29.
There is limited understanding of patients' and healthcare professionals' perceptions and experiences of receiving and delivering dietetic care, respectively. This systematic review of the literature used qualitative synthesis to explore the perceptions and experiences of multiple stakeholders involved in the delivery of nutrition care and dietetic service.
MEDLINE, Embase, CINAHL, Cochrane Library, Scopus, ISI Web of Science, PsycINFO and ProQuest were systematically searched. Study characteristics and perceptions of stakeholders regarding nutrition care services were extracted. Qualitative synthesis was employed and thematic analysis conducted.
Five themes were identified from 44 studies related to stakeholders' perceptions of dietetic services. Studies included quantitative, qualitative and mixed methods involving patients, families, dietitians and other healthcare professionals. The themes were (1) patients desiring a personalised approach to nutrition care; (2) accessing dietetic service; (3) perceived impact of nutrition care on the patient; (4) relationships between stakeholders; and (5) beliefs about nutrition expertise. Two themes were specific to patients; these were the desire for individualised care and the impact of nutrition care. Within each theme perceptions varied with patients' views often contrasting with those of dietetic service providers.
Experiences of dietetic service do not always meet stakeholder expectations which impacts on patient engagement. Seeking stakeholder input is imperative to design dietetic services that engage patients in positive and supportive clinical partnerships.
对于患者和医疗保健专业人员在接受和提供饮食护理方面的看法和经验，了解有限。本系统评价文献采用定性综合方法探讨了参与营养护理和饮食服务提供的多个利益相关者的看法和经验。
系统检索了 MEDLINE、Embase、CINAHL、Cochrane 图书馆、Scopus、ISI Web of Science、PsycINFO 和 ProQuest。提取了与利益相关者对营养护理服务的看法相关的研究特征和看法。采用定性综合方法并进行主题分析。
从 44 项与利益相关者对饮食服务的看法相关的研究中确定了五个主题。这些研究包括涉及患者、家属、营养师和其他医疗保健专业人员的定量、定性和混合方法研究。这些主题是：（1）患者希望对营养护理采用个性化方法；（2）获取饮食服务；（3）营养护理对患者的感知影响；（4）利益相关者之间的关系；（5）对营养专业知识的信念。两个主题是专门针对患者的；这是对个性化护理的渴望和营养护理的影响。在每个主题中，看法都因患者的观点而有所不同，这些观点通常与饮食服务提供者的观点形成对比。
饮食服务的体验并不总是符合利益相关者的期望，这会影响患者的参与度。征求利益相关者的意见对于设计吸引患者参与积极和支持性临床合作的饮食服务至关重要。
