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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
Phase II Practice-based Evidence in Nutrition (PEN) evaluation: interviews with key informants
Fran Martin Bowden1, Daphne Lordly, Jayne Thirsk
1Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS, Canada.
Summary
Dietitians found Practice-based Evidence in Nutrition (PEN) valuable due to its credible, accessible, and relevant content. However, cost and training needs were identified as key barriers to its widespread adoption in dietetic practice.
Area of Science:
- Dietetic Practice
- Knowledge Translation
- Health Informatics
Background:
- Dietitians of Canada developed Practice-based Evidence in Nutrition (PEN), an online decision-support system.
- PEN integrates knowledge translation, technology, and dietetic practice expertise.
- The system aims to enhance evidence-based nutrition care.
Purpose of the Study:
- To evaluate perceived facilitators and barriers to the use of PEN by dietitians.
- To identify factors influencing the adoption and utilization of PEN.
- To inform improvements for PEN as a standard in dietetic education and practice.
Main Methods:
- Qualitative descriptive research design.
- Semi-structured telephone interviews with 17 key informants.
- Qualitative content analysis of interview transcripts.
Main Results:
- Facilitators: Specificity to dietetics, expert review, accessibility, current and credible content, ease of use, and practical value.
- Barriers: Perceived high cost, student fees, organizational factors, and lack of training for contributors.
- Overall positive perception of PEN's utility and quality.
Conclusions:
- Formative evaluation identified areas for PEN improvement.
- Strategies can enhance PEN's role in dietetic education and practice.
- Meeting user knowledge needs is crucial for dietitians to stay current with scientific advancements.
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