对患者对饮食门诊护理的偏好和经验进行系统审查
Pooja Kumar1, Kelly Lambert1,2,3
1School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, New South Wales, Australia.
概括
患者发现门诊营养师护理的获取和接受具有挑战性,建议有时不理想. 改善营养师的可访问性,护理提供和专业专业知识是改善患者体验和结果的关键.
科学领域:
- 饮食学和营养科学 饮食学和营养科学
- 质量健康研究 质量健康研究
- 以患者为中心的护理
背景情况:
- 营养学家对于门诊医疗营养治疗至关重要.
- 患者在饮食门诊护理方面的经验需要更新.
- 专注于以价值为基础的医疗保健和患者报告的措施 (PRMs) 需要了解患者的观点.
研究的目的:
- 综合有关门诊饮食护理患者偏好和经验的文献.
- 为营养学家提供最新的指导,以加强以患者为中心的护理.
- 确定影响患者对饮食服务看法的关键主题.
主要方法:
- 用元民族学进行定性系统审查.
- 包括通过焦点小组,采访,调查或问卷报告患者经验的研究.
- 合成字面参与者引用和二级概念,以开发主要主题.
主要成果:
- 从包含的72篇文章中,出现了三个总体主题.
- 主题1:获得和接受饮食护理的挑战.
- 主题2:饮食建议的不足最佳交付和内容.
- 主题3:营养师属性和专业专业知识对护理质量的影响.
结论:
- 改善门诊饮食服务的可操作见解.
- 建议包括提高可访问性和完善护理服务.
- 强调专门的专业知识,以满足患者的各种需求和期望.
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