From the Division of General Internal Medicine, Weill Cornell Medicine, New York, New York.
Donald and Barbara Zucker School of Medicine at Hofstra/Northwell.
South Med J. 2024 Jun;117(6):330-335. doi: 10.14423/SMJ.0000000000001695.
Nutrition counseling is necessary for the prevention and treatment of many chronic diseases. US survey data demonstrate that 61% of Internal Medicine (IM) residents receive little to no nutrition training. The objective of our study was to develop a curriculum to increase IM resident comfort and ability in conducting a nutritional assessment.
Categorical IM residents at a large academic medical center participated in a curriculum that included a lecture, a small-group discussion, and a skills exercise. Residents completed pre- and posttest surveys that evaluated their attitudes and comfort level with nutritional assessment.
Eighty percent (84/105) of the residents participated in the curriculum and 48% (40/84) of them completed both pre- and postsession surveys. Residents who considered themselves moderately to extremely comfortable completing a nutritional assessment increased after the program (27.5% to 87.5%, < 0.0001). The proportion of those who agreed or strongly agreed with the statement, "Nutritional counseling should be included in any routine appointment, just like diagnosis and treatment," increased from 62.50% to 80.00% ( = 0.012). The proportion of residents who considered lack of individual knowledge to be a barrier for nutrition counseling decreased from 65.79% to 42.11% ( = 0.0126).
This curriculum was successful in increasing IM resident comfort with conducting a nutritional assessment.
营养咨询对于许多慢性病的预防和治疗是必要的。美国的调查数据显示，61%的内科住院医师接受的营养培训很少甚至没有。我们研究的目的是开发一门课程，以提高内科住院医师进行营养评估的舒适度和能力。
在一家大型学术医疗中心，参加课程的为内科住院医师（分类），课程包括一个讲座、一个小组讨论和一个技能练习。住院医师完成了预测试和后测试调查，以评估他们对营养评估的态度和舒适度。
80%（84/105）的住院医师参加了课程，其中 48%（40/84）的人完成了前后两次课程的调查。在课程结束后，认为自己在进行营养评估方面非常舒适或比较舒适的住院医师比例从 27.5%增加到 87.5%（<0.0001）。同意或强烈同意“营养咨询应该像诊断和治疗一样，纳入任何常规预约”的比例从 62.50%增加到 80.00%（=0.012）。认为缺乏个人知识是进行营养咨询的障碍的住院医师比例从 65.79%下降到 42.11%（=0.0126）。
该课程成功地提高了内科住院医师进行营养评估的舒适度。
