Benameur Karima, Gandrakota Nikhila, Ali Mohammed K
Department of Neurology, Emory University, Atlanta, GA, United States.
Department of Family and Preventive Medicine, Emory University, Atlanta, GA, United States.
Front Neurol. 2022 Jul 11;13:940931. doi: 10.3389/fneur.2022.940931. eCollection 2022.
Poor diet quality has been found to be an independent risk factor for mortality in stroke. However, it is unknown to what extent Neurologists are trained and are comfortable enough to provide dietary counseling to stroke patients.
To assess the knowledge, attitudes, and practices of neurology residents relating to dietary counseling of stroke patients.
An online anonymous survey was administered to neurology residents throughout the country between August and November 2019 among a total of 109 (68%) US neurology programs. Self-reported practices and knowledge regarding stroke prevention through nutritional counseling were queried using validated questionnaires.
453 responses out of a potential 672 were received. A minority of residents (12.3%) consistently offered nutritional counseling to stroke patients. 47.7% considered that it was not the neurologist's role to provide nutritional counseling to stroke patients. 83.4% of residents felt that it was the responsibility of the dietician to provide nutritional counseling, yet only 21.4% of residents consistently referred stroke patients to a dietician. 77.9% of respondents felt nutritional counseling is important for stroke patients, yet 65.6% felt they were not adequately trained to provide nutritional counseling.
Neurologists in training believe diet to be an important part of stroke prevention, but practical knowledge and training in nutrition are suboptimal. This study suggests the need to include nutrition as an integral part of neurology training, to ensure neurologists feel empowered to be an important part of the team providing nutritional counseling to stroke patients.
不良饮食质量已被发现是中风患者死亡的独立危险因素。然而，目前尚不清楚神经科医生在多大程度上接受过培训并足以自信地为中风患者提供饮食咨询。
评估神经科住院医师在中风患者饮食咨询方面的知识、态度和实践情况。
2019年8月至11月期间，对全国的神经科住院医师进行了一项在线匿名调查，共涉及109个（68%）美国神经科项目。使用经过验证的问卷询问了关于通过营养咨询预防中风的自我报告实践和知识。
在可能的672份回复中收到了453份。少数住院医师（12.3%）始终为中风患者提供营养咨询。47.7%的人认为为中风患者提供营养咨询不是神经科医生的职责。83.4%的住院医师认为提供营养咨询是营养师的责任，但只有21.4%的住院医师始终将中风患者转介给营养师。77.9%的受访者认为营养咨询对中风患者很重要，但65.6%的人认为他们没有接受过足够的培训来提供营养咨询。
接受培训的神经科医生认为饮食是中风预防的重要组成部分，但在营养方面的实践知识和培训并不理想。这项研究表明需要将营养纳入神经科培训的一个组成部分，以确保神经科医生有能力成为为中风患者提供营养咨询团队的重要一员。
