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注册营养师对跨专业医疗团队的态度:一项横断面调查。

Registered Dietitian Nutritionists' Attitudes Toward Interprofessional Health Care Teams: A Cross-Sectional Survey.

作者信息

Voorhees McKenna Christy, Wengreen Heidi, Savoie-Roskos Mateja R, Kraus Katie N

机构信息

Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah.

Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah.

出版信息

J Acad Nutr Diet. 2025 May;125(5):682-691.e1. doi: 10.1016/j.jand.2024.09.010. Epub 2024 Sep 26.

Abstract

BACKGROUND

Registered dietitian nutritionists (RDNs) are important members of interprofessional health care teams; yet, there is limited research of RDN perspectives of interprofessional teams.

OBJECTIVE

To examine associations between the characteristics of RDNs and their attitudes of team-based care (TBC).

DESIGN

A cross-sectional electronic Qualtrics survey encompassing demographic questions, the Attitudes Toward Interdisciplinary Health Care Teams (ATIHCT) scale, and additional interprofessional-related items was distributed to RDNs during January 2020.

PARTICIPANTS/SETTING: A total of 5018 RDNs from various regions/specialties in the United States were recruited primarily via direct email from a random list of RDNs obtained through the Commission on Dietetic Registration. The final sample was N = 616; 12.3% of RDNs and 88.1% of RDNs who initiated the survey.

MAIN OUTCOME MEASURES

ATIHCT subscale scores, which measure attitudes regarding efficiency of TBC and service quality of TBC.

STATISTICAL ANALYSES PERFORMED

Multiple linear regression modeled area of specialty, time with RDN credential, location, sex, frequency of TBC, and how valued the RDN perceived him or herself to be as independent variables, with ATIHCT subscales as outcome variables. Data were subjected to confirmatory factor analysis to determine appropriate use of the ATIHCT scale in the sample.

RESULTS

Foodservice (β = -1.48; P = .004) and sports nutrition RDNs (β = -2.58; P = .014) had lower scores for attitudes regarding efficiency of TBC (subscale 1) than clinical RDNs. Greater perceived value of the RDN was associated with higher scores for attitudes regarding efficiency (β = .66; P < .001). Greater perceived value of the RDN (β = .13; P = .03) was associated with higher scores for attitudes regarding service quality of TBC (subscale 2).

CONCLUSIONS

Specialty and perceived RDN value are associated with more favorable interprofessional attitudes among RDNs. To support positive attitudes regarding interprofessional collaboration, efforts should be honed to foster appreciation and clarity of the RDN's role in TBC.

摘要

背景

注册营养师是跨专业医疗团队的重要成员;然而,关于注册营养师对跨专业团队看法的研究有限。

目的

研究注册营养师的特征与其对团队式护理(TBC)态度之间的关联。

设计

2020年1月,通过电子Qualtrics调查进行横断面研究,该调查涵盖人口统计学问题、跨学科医疗团队态度量表(ATIHCT)以及其他与跨专业相关的项目,并分发给注册营养师。

参与者/设置:主要通过直接电子邮件,从通过饮食注册委员会获得的注册营养师随机名单中,招募了来自美国不同地区/专业的5018名注册营养师。最终样本量为N = 616;占发起调查的注册营养师的12.3%和88.1%。

主要结局指标

ATIHCT分量表得分,用于衡量对TBC效率和TBC服务质量的态度。

进行的统计分析

多元线性回归以专业领域、拥有注册营养师资格的时间、地点、性别、TBC频率以及注册营养师对自身价值的认知作为自变量,以ATIHCT分量表作为结局变量。对数据进行验证性因子分析,以确定ATIHCT量表在样本中的适当使用。

结果

餐饮服务领域的注册营养师(β = -1.48;P = .004)和运动营养领域的注册营养师(β = -2.58;P = .014)在对TBC效率的态度(分量表1)上的得分低于临床注册营养师。注册营养师更高的自我认知价值与对效率态度的更高得分相关(β = .66;P < .001)。注册营养师更高的自我认知价值(β = .13;P = .03)与对TBC服务质量态度(分量表2)的更高得分相关。

结论

专业领域和注册营养师的自我认知价值与注册营养师更积极的跨专业态度相关。为支持对跨专业合作的积极态度,应努力增进对注册营养师在TBC中作用的认识和明确理解。

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