在饮食实践中实施基于证据的医学:意大利的现状和障碍
Licia Carnaroli1, Matteo Martini2,3, Mariateresa Di Taranto4
1Sciences of Healthcare Professional Technical Assistance, Marche Polytechnic University, Ancona, Italy.
Nutrition and health
|May 16, 2024
概括
基于证据的实践 (EBP) 知识在营养学家中是适度的,但由于缺乏时间和对变化的抵抗等障碍,实施不佳. 改善EBP需要解决这些挑战,以改善临床实践.
科学领域:
- 饮食学和临床营养学
- 医疗保健服务研究 医疗服务研究
背景情况:
- 营养师面临的挑战是将基于证据的实践 (EBP) 整合到日常临床程序中.
- 在EBP的公认重要性和其在饮食实践中的实际实施之间存在差距.
研究的目的:
- 评估营养师之间基于证据的实践 (EBP) 的现状.
- 确定阻碍EBP在饮食实践中的实施障碍.
主要方法:
- 一项混合方法,跨部门的国家研究,涉及问卷和注册营养学家的焦点小组.
- 数据收集的重点是EBP知识,使用频率,熟练程度和感知障碍.
主要成果:
- 营养学家表现出适度的EBP知识,年轻专业人士和年长专业人士的得分更高.
- 观察到EBP知识和感知到的实施之间存在很大的差距,报告EBP熟练程度较差.
- 发现的关键障碍包括缺乏时间,对变革的抵抗,以及不充分的EBP培训,特别是在等级化的环境中.
结论:
- 虽然营养学家承认EBP的价值,但其有效实施仍然低于最佳水平.
- 解决时间限制,培训不足和对变化的抵抗等障碍对于提高饮食学中的EBP至关重要.
- 需要有针对性的干预措施来克服这些障碍,并在专业中培养基于证据的实践文化.
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