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协作式领导,以支持营养师作为健康照护专业人员在实践中的可持续发展。

Collaborative leadership to support sustainability in practice for dietitians as allied health professionals.

作者信息

Pettinger Clare, Tripathi Smita, Shoker Benji, Hodge Gary

机构信息

School of Health Professions, Peninsula Allied Health Centre (PAHC), Faculty of Health, University of Plymouth, Plymouth, UK.

Plymouth Business School, Faculty of Arts, Humanities and Business, University of Plymouth, Plymouth, UK.

出版信息

J Hum Nutr Diet. 2023 Dec;36(6):2323-2335. doi: 10.1111/jhn.13211. Epub 2023 Jul 25.

Abstract

BACKGROUND

Allied health professionals (AHPs) have an important role to support the Greener National Health Service (NHS) agenda. Dietitians are AHPs who are already demonstrating strong influence on food sustainability advocacy. There is call for more collaboration across the health professions to optimise "green" leadership in the pursuit of planetary health. The present study aimed to investigate the perceived role of AHP leaders and future leaders around more sustainable healthcare practices.

METHODS

A mixed methods approach using audio-recorded semi-structured interviews with strategic AHP leaders (n = 11) and focus groups with student AHPs (n = 2). Standardised open-ended questions considered concepts of (i) leadership, (ii) green agenda, (iii) collaboration and (iv) sustainability. Purposive sampling used already established AHP networks. Thematic analysis systematically generated codes and themes with dietetic narratives drawn out specifically as exemplars.

RESULTS

The findings represent diverse AHP voices, with six of 14 AHPs analysed, including dietetic (future) leaders. Three key themes emerged: (1) collective vision of sustainable practice; (2) empowering, enabling and embedding; and (3) embracing collaborative change. Dietetic specific narratives included food waste, NHS food supply chain issues, and tensions between health and sustainability advice.

CONCLUSIONS

The present study shows that collaborative leadership is a core aspiration across AHP leaders and future leaders to inform the green agenda. Despite inherent challenges, participant perceptions illustrate how "change leadership" might be realised to support the net zero agenda within health and social care. Dietitians possess the relevant skills and competencies, and therefore have a fundamental role in evolving collaborative leadership and directing transformational change towards greener healthcare practices. Recommendations are made for future leaders to embrace this agenda to meet the ambitious net zero targets.

摘要

背景

联合健康专业人员(AHPs)在支持更绿色的国民医疗服务体系(NHS)议程方面发挥着重要作用。营养师是AHPs的一部分,他们已经在食品可持续性倡导方面展现出强大影响力。人们呼吁各健康专业之间加强合作,以优化“绿色”领导力,追求地球健康。本研究旨在调查AHP领导者和未来领导者对更可持续医疗实践的认知角色。

方法

采用混合方法,对战略AHP领导者(n = 11)进行录音半结构化访谈,并对学生AHPs(n = 2)进行焦点小组讨论。标准化的开放式问题涉及(i)领导力、(ii)绿色议程、(iii)合作和(iv)可持续性的概念。采用立意抽样法利用已建立的AHP网络。主题分析系统地生成代码和主题,并特别提取饮食方面的叙述作为示例。

结果

研究结果代表了不同AHP的观点,在分析的14名AHPs中,有6名包括饮食(未来)领导者。出现了三个关键主题:(1)可持续实践的集体愿景;(2)赋能、促成和融入;(3)接受合作变革。饮食方面的具体叙述包括食物浪费、NHS食品供应链问题以及健康与可持续性建议之间的矛盾。

结论

本研究表明,合作领导力是AHP领导者和未来领导者推动绿色议程的核心愿望。尽管存在内在挑战,但参与者的看法说明了如何实现“变革领导力”,以支持健康和社会护理领域的净零议程。营养师具备相关技能和能力,因此在发展合作领导力以及引导向更绿色医疗实践的变革方面具有重要作用。建议未来领导者接受这一议程,以实现宏伟的净零目标。

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