营养和营养学中的同理心:一个范围广泛的审查
Emma de Graaff1, Christie Bennett1, Janeane Dart1
1Department of Nutrition, Dietetics, and Food, School of Clinical Sciences, Faculty of Medicine, Nursing and Health Sciences, Monash University, Clayton, Victoria, Australia.
Journal of the Academy of Nutrition and Dietetics
|April 27, 2024
概括
同理心对于以患者为中心的营养和饮食护理至关重要. 本综述综合了关于如何理解,衡量和教授同情心的研究,强调了需要基于证据的策略来培养在整个从业者的职业生涯.
科学领域:
- 健康 专业 教育 卫生 专业 教育
- 营养科学 营养科学
- 医学教育 医学教育
背景情况:
- 对于有效的以患者为中心的医疗保健,同理心是必不可少的.
- 在营养和饮食学中缺乏对同情心的研究的全面综合.
- 了解同情心可以提高在这个领域的教学和患者护理.
研究的目的:
- 探索如何在营养和饮食学中概念化同情心.
- 确定用于衡量这个职业中的同情心的方法.
- 了解如何同理心被教导营养和饮食学学生和从业人员.
主要方法:
- 根据PRISMA-ScR指南进行了范围审查.
- 搜索了五个数据库,没有日期限制.
- 纳入了关于营养和饮食学的同情心的经验性,英语研究,并从主题和定量上分析了这些研究.
主要成果:
- 审查中包括了26项研究.
- 同理心被认为是以患者为中心的营养和饮食护理的关键技能.
- 各种工具测量同理心,但对研究结果缺乏共识;支持终身培养.
结论:
- 本综述绘制了营养和饮食学中的同情心的景观.
- 它强调了教学和衡量同情心的各种方法.
- 未来的研究应该专注于患者的结果和持续的同情护理的基于证据的策略.
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