为日本饮食学学生开发营养护理能力表:一个横截面调查
Sayaka Yamamoto1,2, Yuko S Yoshimoto3, Kengo Yoshii4
1Graduate School of Health and Welfare Science, Okayama Prefectural University, Soja, Japan.
概括
一个新的感知营养护理能力 (PNCC) 尺度是为饮食学生开发的. 像模拟患者一样,现实的学习经验显著提高了营养管理技能和能力.
科学领域:
- 饮食学和临床营养学
- 健康 职业 教育 教育 专业
- 评估和测量的评估和测量
背景情况:
- 对于在临床环境中评估营养护理能力而言,仅存在有限的验证仪器.
- 这项研究解决了需要一个可靠的工具来评估饮食学生的认知能力的需求.
- 一项横截面研究检查了影响这些感知能力的因素.
研究的目的:
- 为饮食学学生开发和验证一种感知营养护理能力 (PNCC) 尺度.
- 为了确定与学生中较高PNCC分数相关的因素.
- 为未来的营养学家提供课程开发和实践培训的信息.
主要方法:
- 一项对501名饮食学学生的横截面调查,使用基于网络的问卷.
- 基于对营养管理和饮食能力的先前研究,开发PNCC尺度.
- 探索性因子分析和多变量逻辑回归被用于数据分析.
主要成果:
- 探索性因素分析确定了五个关键能力因素:评估,沟通,诊断/记录,补充和专业态度.
- 实地实践对"营养诊断和记录"得分产生了积极影响.
- 与面对面模拟患者的经验显著增加了PNCC总得分 (OR 2.46).
结论:
- PNCC尺度是饮食学学生对营养护理能力的可靠和有效衡量.
- 调查结果强调了实践,安全的学习经验的重要性,包括模拟的患者互动,以提高能力.
- 建议包括培养学生愿意成为营养学家,并整合多样化的学习环境.
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