在初级医疗保健机构中利用和有效利用营养资源:系统的搜索和审查
Diane Ibrahim1, Joanna E Harnett1, Ines Krass1
1School of Pharmacy, Faculty of Medicine and Health, Pharmacy Bank Building, Parramatta Rd, University of Sydney, Camperdown, NSW 2006, Australia.
The International journal of pharmacy practice
|October 29, 2025
概括
初级医疗保健专业人员有效地使用简短的营养资源来改善患者的健康结果. 这些资源提高了患者的知识和饮食习惯,支持非传染性疾病管理.
科学领域:
- 卫生科学 卫生科学 卫生科学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 健康营养对于管理心脏病和糖尿病等非传染性疾病至关重要.
- 初级卫生保健专业人员 (PHCP) 对于提供营养建议至关重要,但往往缺乏时间和足够的营养教育.
- 可访问的,基于证据的营养教育资源对于PHCP有效地为患者提供咨询是必不可少的.
研究的目的:
- 系统地审查PHCP用于患者教育的简要营养资源.
- 分析与这些营养资源相关的设计,内容和结果.
- 为患者咨询确定营养资源的有效特征.
主要方法:
- 在Scopus,Medline,Embase和CINAHL进行了系统的文献搜索.
- 包括在过去20年内发表的研究.
- 该评论分析了19篇精选的论文,从最初识别的1914年开始.
主要成果:
- 使用了各种资源,包括小册子,网站,应用程序和视频.
- 关键的有效资源特征包括特定的营养/食物建议,插图,人口特定的语言和行为改变元素.
- 19项研究中有18项报告了积极的结果,例如改善了患者的态度,知识,饮食习惯和整体健康.
结论:
- 简要的营养资源是通过PHCP有效地向患者提供营养信息.
- 这些资源有助于改善患者自我报告的结果.
- 将书面资源与简短的咨询相结合,进一步提高了患者对营养信息的理解.
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