在马来西亚饮食学家中实施低FODMAP饮食的做法和障碍:一项定性研究
Tham Jin Ke1, Mohd Jamil Sameeha2, Kewin Tien Ho Siah3
1Dietetics Program, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia.
低发酵性橄,二,单糖和多 (FODMAP) 饮食 (LFD) 在马来西亚未得到充分利用,原因是缺乏培训和文化相关的资源,供饮食师管理易肠综合征 (IBS) 患者.
科学领域:
- 营养学 营养学 营养学
- 胃肠病学 胃肠病学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 低发酵性橄,二,单糖和多 (FODMAP) 饮食 (LFD) 是刺激性肠综合征 (IBS) 的关键干预措施.
- 了解马来西亚饮食学家对LFD治疗的应用和挑战,对于改善患者护理至关重要.
- 马来西亚目前的做法和障碍在很大程度上仍未被探索.
研究的目的:
- 探索马来西亚营养学家在为IBS患者提供LFD时的现有做法.
- 确定营养学家在实施LFD时遇到的障碍.
- 为营养学家提供有针对性的支持和资源的发展提供信息.
主要方法:
- 采用半结构化的在线采访与马来西亚执业的饮食师进行的定性研究.
- 面试继续进行,直到数据和.
- 专题分析用于分析转录的采访数据.
主要成果:
- 关于饮食师的做法,出现了四个主题:FODMAP限制建议,限制的持续时间,信息来源和重新引入策略.
- 确定了七个重大障碍,包括缺乏文化相关的材料,有限的LFD知识,不充分的培训,不良融入多学科护理,低患者健康素养和合规性,以及特定人口的限制.
- LFD的实施没有标准化,经验丰富的营养学家提供了大多数基于证据的建议.
结论:
- 马来西亚的营养学家在实施LFD方面面临着巨大的障碍,主要是由于培训不足和缺乏适应文化资源.
- 这些挑战阻碍了标准化的LFD交付,影响了有效的IBS管理.
- 开发全面的培训计划和文化特定的教育材料对于支持马来西亚的营养学家优化IBS患者的LFD至关重要.
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