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Medical directive: authorizing dietitians to write diet and tube-feeding orders.

Dietitians working with patients in hospital settings are recognized experts in clinical nutrition. However, the diet and tube-feeding ordering process varies among hospitals and can present barriers to expeditious, effective patient care. When dietitians are granted full authority to implement their nutritional recommendations, they can write diet and tube-feeding orders on the physicians order sheets, change existing physician orders, and implement orders immediately, without a physician s co-signature. This article describes the process whereby the dietitian team at the Toronto Rehabilitation Institute became authorized through a medical directive to write diet and tube-feeding orders. Full authorization to write diet and tube-feeding orders is groundbreaking for the dietetic profession because it expedites patient-centred care and expands the dietitian s responsibilities beyond the traditional sphere of clinical dietetic practice.

Canada↗

Staffing patterns in hospital clinical dietetics and nutrition support: a survey conducted by the Dietitians in Nutrition Support dietetic practice group.

The Dietitians in Nutrition Support dietetic practice group of The American Dietetic Association administered a questionnaire to evaluate changes in nutrition support services provided to hospitalized patients and home patients in 1989 and compared the results with results of a survey administered in 1986. The 1986 survey documented an increase in tube feeding to inpatients during 1984 to 1986 and greater dietitian staffing in tertiary care hospitals than in primary care hospitals and in larger hospitals in 1986. The 1989 questionnaire was mailed to clinical nutrition managers from a nationwide random sample of 1,000 hospitals from American Hospital Association members; 271 responses were received. Full-time equivalent (FTE) registered dietitians (RDs)--including clinical RDs, nutrition support service RDs, and clinical nutrition managers--decreased 11% from 1986 to 1989. FTE dietetic technicians decreased 22%. The number of FTE nutrition support service RDs and clinical nutrition managers decreased significantly (P less than .05). The mean number of FTE clinical dietitians per 100 beds decreased from 1.4 to 1.0 from 1986 to 1989. These decreases in dietetics staffing occurred despite an overall increase in total hospital FTE staff of 2.9%. Reported daily provision of nutrition support modalities to inpatients was 3.5% for parenteral nutrition, 4.9% for enteral tube feeding, and 9.6% for oral supplements. Decreased dietetics staffing was accompanied by other factors that negatively affect productivity (and therefore ability to provide adequate patient care), including inadequate delegation of technical tasks to dietetic technicians, limited availability of secretarial and computer support, and minimal provision of pocket pagers. These trends may be evidence of inadequacy of dietetics staffing to meet the needs of the US population for nutrition care.

Dietary Services↗

Ethics of obesity treatment: implications for dietitians.

Dietitians face both a responsibility and an opportunity to address the ethical issues of obesity treatment and to promote weight management strategies that are beneficial and effective. The Code of Ethics for the Profession of Dietetics, which was adopted in 1989 to provide guidance to dietetics practitioners in their professional practice and conduct, can serve as a guide in an evaluation of current obesity treatments. Dietitians must help clients be realistic about their weight loss goals and address emotional conflicts that may be undermining weight management efforts. Referrals to therapists may be indicated, and dietitians must be prepared to recognize the need and make the recommendations. Dietitians should take the lead in developing more ethical and beneficial treatments by collaborating with government and industry to protect the consumer from ineffective or potentially harmful practices.

Behavior Control↗

Influence techniques and activities clinical dietitians use when interacting with physicians.

A national survey was conducted to identify and differentiate influence techniques clinical dietitians use when interacting with physicians, to ascertain which of selected demographic variables explain variations in influence techniques used, and to identify and differentiate activities clinical dietitians perform. A three-part (influence, demographic, activity) questionnaire was developed and mailed to 600 randomly selected members of the Nutrition Support dietetic practice group. Usable responses were received from 458 dietitians, yielding a response rate of 77%. Factor analysis revealed that respondents assumed five of six possible postures of influence techniques (block/threaten, ingratiation, coalition, assertiveness, and transitional rationality) and three of four possible postures of activity (diet oriented, physician oriented, and case oriented). Multivariate analysis showed use of ingratiation techniques related inversely to age and education of practitioners, use of assertiveness techniques related inversely to age, and use of transitional rationality techniques related positively to age and education combined. The survey indicates that somewhat of a paradox exists among clinical dietitians; i.e., even though the percentage of selected practitioners performing high-level case-oriented activities has apparently declined since 1982, a critical number perceive themselves to be acculturating toward the sixth and highest influence (convincing rationality) and the highest activity (diagnosis and research orientation unique to dietetics) postures to be attained.

Adult↗

Noneconomic and economic benefits of continuing education for dietitians.

This research evaluated the expected and actual noneconomic and economic benefits from continuing education as perceived by registered dietitian members of the Kansas Dietetic Association in 1986. A random sample of 180 dietitians was selected from the 550 members of the association; 83.9% of the sample responded to the research questionnaire. Thirteen possible noneconomic or personal benefits and six possible economic or professional benefits were rated on a scale of 1, little or no benefit, to 5, great benefit. The highest ratings on noneconomic benefits were 4.43 expected and 3.95 actual on the benefit of "becoming informed about some subject". On economic benefits, the highest ratings were 4.36 expected and 3.82 actual on "learning recent job knowledge." The overall noneconomic ratings were 2.85 expected and 2.78 actual. On economic benefits, the overall ratings were 3.46 expected and 3.07 actual. Dietitians ranked "expertise of instructors" and "instructor's ability to explain or demonstrate" as the two highest perceived strengths of the continuing education experience. Obviously, the instructor is viewed as an important factor in continuing education. Dietitians rated their degree of participation in continuing experiences in the following descending order: "contributing to the evaluation process", "sharing experiences with others," and "developing goals and ideas."

Adult↗

Cultural foods education: an exploratory study of dietitians and Plan IV programs in California.

California dietitians require skills in working with the large ethnic populations in that state. Cultural foods education needs must be identified and evaluated so that they can be appropriately addressed in the nutrition and dietetics curriculums. Dietitians employed in California hospitals were surveyed to assess their cultural foods knowledge and determine cultural foods education needs. Demographic and opinion data were requested, and knowledge of the food habits of the six largest ethnic groups in the state was tested. California colleges and universities offering ADA Plan IV programs were sent questionnaires regarding the goals, content, and methodology of and the enrollment in cultural foods courses. Results of the dietitian survey (no. = 184; response rate 51%) showed a positive association (p less than .05) between the total score on the cultural foods knowledge test (average score = 62% correct) and completion of a college cultural foods course. Results of the Plan IV program survey (no. = 16; response rate 93%) indicate that 86% of the colleges and universities offer at least one cultural foods course. In 53% of those colleges and universities, Plan IV students are required to take such a course. Course content corresponds well to needs identified in the answers to the dietitian questionnaire. More emphasis on "ethnic food habits" and "disease and food habits" is recommended in the nutrition and dietetics curriculums.

Black or African American↗

Strategies for nutritional counseling. Dietitians' attitudes and practice.

Responses to a questionnaire distributed to forty-four Midwest dietitians during the development of a program to train dietitians in patient counseling strategies are summarized. Dietitians rated forty-five strategies, divided into five broad categories: Instructional, motivational, behavioral, educational diagnosis, and assessment of compliance. Questions about each strategy included reported use, perceived benefits, and perceived barriers to implementation. Six nutritional consultants rated the relative innovativeness of the strategies. The results provide evidence that strategies currently being developed for training dietitians are compatible with dietetic practice, are often viewed favorably by practitioners, and are "teachable" to nutritionists.

Attitude of Health Personnel↗

A nutrition fair cosponsored by dietitians and legislators.

A nutrition fair was held in New York City through the cooperative efforts of the local Consulting Nutritionists in Private Practice, the Greater New York Dietetic Association, and two state assembly members. This event was undertaken to market the services of registered dietitians and to enhance the dietitian's role in the local legislative arena. The three-hour fair provided a forum at which the public could obtain direct information and educational materials on various nutrition topics and receive referrals for further consultation. The attendees were mostly women (72%); 63% were in the 21 to 50 age group; and 32% were more than 50 years old. The public response was positive, and the majority of attendees found answers to specific questions. The collaboration of the dietitians and the legislators was also positive. The two assembly members were able to communicate with their constituents and to see how dietitians practice.

Adult↗

Job satisfaction of dietitians in the United States.

The purpose of this study was to determine the level of job satisfaction of dietitians in the United States. Job satisfaction scores using the Job Descriptive Index (JDI) were studied in relation to marital status, age, years of employment, place of employment, salary, job responsibilities, and dietitian category. The sample consisted of 529 dietitians in the following categories: consultant, clinical, other, generalist, administrative, community, research, and teachers. When compared with norms, total job satisfaction scores were low. Few significant differences were observed among dietitian categories. There were no significant differences between total job satisfaction scores and any of the job-related variables studied.

Age Factors↗

Marketing strategy: a key leverage point for dietitians.

The time is right for planned change in the profession of dietetics. The concept of the nutrition support team offers the clinical dietitian a means of increasing the visibility and effectiveness of dietetic services. Dietitians must take advantage of the renewed interest in nutrition and intervene assertively to improve nutritional care through role expansion. By focusing on a systematic marketing strategy to expand their current role, dietitians can become proactive participants in role change, rather than reactive victims to changes dictated by others. When goals, objectives, and plans are made explicit, definite progress toward desired role changes can be recognized. This case study demonstrates that this change in role is possible within the present state of health case systems and that physicians are willing and even eager to allow dietitians to assume a high degree of responsibility for nutritional care.

Dietary Services↗

[Required manpower for health care and nursing services for the aged at home public health nurses, visiting nurses, dental hygienists, dietitians, physical therapists, and occupational therapists].

The purpose of this study was to estimate the manpower required for the health care and nursing services for the aged at home. For prefectural health care and welfare planning for the aged, data such as the proportion of the aged who need help, service demand, and required frequency of services were obtained. The means and "mean +/- 2 x standard deviations" were calculated to obtain various parameters. Calculated figures were those which can be obtained with some effort. The results are as follows (middle level estimation (low level estimation-high level estimation)): requirements are 1.9 (0.61-5.7) public health nurses, 2.6 (0.63-14) visiting nurses, 0.20 (0.084-0.42) dental hygienists, 0.35 (0.17-0.66) dietitians, and 0.25 (0.014-1.27) physical and occupational therapists per population 10,000. For the national total, requirements are 23 (7.3-67) thousand public health nurses, 31 (7.5-160) thousand visiting nurses, 2.4 (1.0-5.0) thousand dental hygienists, 3.9 (2.0-7.8) thousand dietitians, and 3.0 (0.17-15) thousand physical and occupational therapists. By population sizes, for example in the municipalities which has 10-30 thousand people, required are 4.2 (1.7-11) public health nurses, 5.3 (1.3-27) visiting nurses, 0.4 (0.2-0.8) dental hygienists, 0.5 (0.3-0.9) dietitians, and 0.5 (0.0-2.5) physical and occupational therapists. Comparison of the present numbers with estimated manpower needs show that, the present number of public health personnel is almost the same as the low level estimation. But the present numbers of other manpower is lower than the low level estimation. Considering other services such as maternal and child health, it seems that the municipalities which has 10+ thousand population should employ full-time dietitians and dental hygienists. For policy making in a municipality, the policies of other municipalities should be considered. Because it is based on means for municipalities, the results of this study should be useful for application by other municipalities.

Community Health Nursing↗

Dietitians' beliefs about the importance of health promotion practices.

Registered dietitians throughout the state of Delaware (N = 146) were surveyed by mail to assess their beliefs about the importance of health promoting behaviors to the health of the average person. Respondents were instructed to rate each of 25 health promotion practices on a Likert scale. Results were compared with investigations of other health care providers. "Eating a balanced diet" was rated among the top five items. "Taking vitamin supplements" received the lowest mean rating. Results of the present study compared well with the beliefs of pharmacists and physicians. Ratings by other registered dietitians from an earlier study tended to be more conservative. Dietitians are supportive of health promotion and disease prevention. Their current role in health promotion activities needs further investigation.

Adult↗

Standards of Practice criteria: consultant dietitians in health care facilities.

Establishment of quality assurance guidelines is becoming increasingly necessary in long-term-care facilities. The Consultant Dietitians in Health Care Facilities (CD-HCF) dietetic practice group of The American Dietetic Association (ADA) developed 27 documentations/outcome-oriented guidelines for quality assurance. The documentations were categorized according to the six Standards of Practice developed by ADA. The six general categories covered establishment of performance criteria, development of individual practice plans, knowledge of nutrition, self-development, research, and use of resources. We surveyed 188 members of the CD-HCF about their levels of agreement in theory with and frequency of completion for each documentation. Of the respondents, 165 (88%) were employed in long-term-care facilities. Respondents had worked as consultant dietitians for a mean of 10 years. Four standards and the total questionnaire had highly significant positive correlations between agreement in theory and frequency of completion. The findings indicate that consultant dietitians agree with the theory of the documentation and frequently complete documentation.

Consultants↗

Knowledge and attitudes toward breast-feeding: differences among dietitians, nurses, and physicians working with WIC clients.

We assessed the knowledge of and attitude toward breast-feeding of dietitians, nurses, and physicians who work with individuals in the Alabama Special Supplemental Food Program for Women, Infants, and Children. On a scale of 0 to 100, dietitians expressed stronger interest in lactation (78.6) and exhibited greater knowledge (79.6) of the questions asked than nurses (74.5 and 73.0, respectively). Attitude and knowledge scores of physicians (70.2 and 75.5, respectively) were not statistically different from those of dietitians or nurses. Respondents disagreed greatly about the relationship of breast-feeding to weight loss and the appropriateness of oral contraceptives during breast-feeding 6 weeks postpartum. Professionals were more knowledgeable about benefits to infants than about maternal concerns. Results of this study suggest that professional breast-feeding education programs should address maternal concerns such as weight loss, contraception, and mastitis as well as benefits to the infant.

Alabama↗

Dietitians' practices and attitudes regarding the Code of Ethics for the Profession of Dietetics.

Three hundred forty-one dietetics practitioners responded (a 34% response rate) to a 103-item questionnaire that included four subscales. This article focuses on one subscale: assessment of the extent to which dietitians reportedly adhere to the profession's code of ethics as it applies to their own practices. The validity of the survey instrument was confirmed by a panel of experts, and the overall internal consistency reliability for the instrument was .82 using Cronbachs' alpha. The internal consistency reliability for the code of ethics subscale was .84 (items 1 through 16) and .88 (items 17 through 20). Respondents to the questionnaire were typically college-educated, married, white women over 40 years of age who practiced as consultant or clinical dietitians. Almost one fourth of the respondents fell into the 60 years and older age group. More than 75% of the respondents reported that they either "always" practiced specific components from the code of ethics or "strongly agreed" with code statements. No statistically significant differences were found among selected personal and professional characteristics and responses to the subscale items. These findings indicate that the dietitians in the sample reportedly adhere to and agree with the Code of Ethics for the Profession of Dietetics.

Adult↗

Applying the theory of planned behavior to promotion of whole-grain foods by dietitians.

The objective of this preliminary study was to apply the theory of planned behavior to explain dietitians' intentions to promote whole-grain foods. Surveys were mailed to a random national sample of registered dietitians to assess knowledge and attitudinal, normative, and control beliefs regarding intention to promote whole-grain foods, with a 39% return rate (n=776, with 628 usable surveys from those working in direct patient care). About half of the respondents had a master's degree, and 58% had substantial experience in the dietetics field. The theory of planned behavior explained intention to promote whole grains to a moderate extent (df=3, F=74.5, R(2)=0.278, P<.001). Most were positive about the health benefits, and few perceived barriers to promotion. However, many had low levels of knowledge and self-efficacy regarding ability to help clients consume more whole-grain foods. Continuing education for dietitians should use strategies that enhance self-efficacy regarding ability to promote whole-grain foods.

Clinical Competence↗

Intercollegiate student athlete use of nutritional supplements and the role of athletic trainers and dietitians in nutrition counseling.

A survey of university student athletes was conducted to determine supplement use, perceived efficacy of supplements, availability and use of nutrition services, and perceived nutrition knowledge of athletic trainers. Results from 236 athletes showed that 88% used one or more nutritional supplements, yet perceived efficacy was moderate (2.9 or less; 5-point scale). Classes (69.4%), brochures (75%), and individual counseling (47%) were available and were used by 29.9%, 33.2%, and 17.9% of athletes, respectively. Primary sources of nutrition information were athletic trainers (39.8%), strength and conditioning coaches (23.7%), and dietitians (14.4%). Athletes perceived athletic trainers to have strong nutrition knowledge (mean=3.8+/-0.9; 5-point scale). Many (23.5%) did not know whether a dietitian was available. Dietitians must accelerate their marketing efforts to student athletes, work closely with athletic trainers to provide sound nutrition information, and provide services that meet the needs of a diverse population of student athletes.

Adolescent↗

A look at the educational preparation of the health-diagnosing and treating professions: do dietitians measure up?

Basic educational requirements for dietitians were developed almost 80 years ago and remain largely unchanged. In the interim, other health professions have increased their academic standards. A review of the educational preparation of 16 health-diagnosing and treating professions was undertaken to better understand the standards for dietetics education within a larger context. Educational standards for each profession were obtained and reviewed for types of degrees; duration of post-secondary, college-level education; division of didactic and clinical education; and presence of accredited post-professional education. Findings reveal that at least 11 of the professions studied offer first professional degrees. Differences were noted in duration and sequencing of undergraduate education, didactic or classroom education, and especially supervised practice. Models to facilitate comparison between educational standards were developed. The current educational model in dietetics is designed to prepare entry-level practitioners and academics who comprise less than 20% of the profession. This review supports the need to investigate educational opportunities for beyond-entry-level dietitians, and to develop educational programs that amplify the existing models for educating dietitians.

Accreditation↗