Dietitians as innovators: a deductive-inductive qualitative analysis

Frontline health professionals are well-placed to develop and implement beneficial innovations. Evidence supports the clinical and financial benefits of Registered Dietitian (RD)-led improvement initiatives, but we know little about how RDs perceive of innovation or of themselves as innovators. The objectives of the study were to gain an understanding of: 1) how RDs define innovation; 2) who RDs perceive as innovative; 3) whether RDs feel prepared to innovate, and; 4) to what extent work context impacts RDs' capacity to innovate at work.

All RDs employed in Canada were eligible to participate. Semi-structured interviews were conducted and a deductive-inductive approach was applied to qualitative analysis. Specifically, Scott & Bruce's (1994) Path Model of Individual Innovation in the Workplace was first applied as a coding structure.

Respondents (n = 18) exhibited a pro-innovation disposition and a gendered perception of innovation. Few felt their preparatory education prepared them to be innovators in the workplace. All components of Scott & Bruce's model were supported. Inductive codes were categorized into five themes, including: benefits, dietetics-specific, health care system, technology and individual characteristics.

Researchers have previously raised concerns about gendered perceptions of innovation; our results support the legitimacy of these concerns. RDs reported entering the workforce unprepared to be innovative. While the applicability of Scott & Bruce's model among RDs was confirmed, deficits in the model were noted beyond what would be expected due to context.