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Dietitians As Innovators: A Deductive-inductive Qualitative Analysis.

Home
Dietitians As Innovators: A Deductive-inductive Qualitative Analysis.

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Dietitians as innovators: a deductive-inductive qualitative analysis.

Sarah J Hewko¹, Julia Freeburn²

¹Department of Applied Human Sciences, University of Prince Edward Island, 550 University Ave, Charlottetown, PE, C1A 4N3, Canada. shewko@upei.ca.

BMC Health Services Research

|December 19, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Registered Dietitians (RDs) show a positive attitude towards innovation but perceive it through a gendered lens and feel unprepared by their education. Work context significantly influences their innovative capacity.

Keywords:

Canada Dietitian Gender Innovation Organizational Qualitative research Roles

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Area of Science:

Health Professions Education
Innovation Studies
Qualitative Research

Background:

Frontline health professionals, including Registered Dietitians (RDs), are crucial for driving innovation in healthcare.
While RD-led initiatives show clinical and financial benefits, their perceptions of innovation and their role as innovators are underexplored.
Understanding RD perspectives is key to fostering innovation within the dietetics field.

Purpose of the Study:

To explore how Registered Dietitians define innovation.
To identify who Registered Dietitians perceive as innovative.
To assess Registered Dietitians' preparedness for innovation and the impact of work context on their innovative capacity.

Main Methods:

Qualitative study involving semi-structured interviews with Registered Dietitians (RDs) employed in Canada.

Deductive-inductive approach to qualitative analysis, initially applying Scott & Bruce's Path Model of Individual Innovation.

Analysis focused on understanding RD definitions, perceptions, preparedness, and contextual influences on innovation.

Main Results:

Respondents demonstrated a pro-innovation disposition but held gendered views on innovation.
A significant number of RDs felt their education did not adequately prepare them for workplace innovation.
Scott & Bruce's model components were supported, with themes including benefits, dietetics-specific factors, healthcare system, technology, and individual characteristics emerging.

Conclusions:

The study confirms concerns regarding gendered perceptions of innovation within the dietetics profession.
Registered Dietitians enter the workforce feeling unprepared to be innovative, highlighting a gap in educational preparation.
While the theoretical model was applicable, contextual factors presented unique challenges to RD innovation beyond the model's scope.