Development and evaluation of continuing education course in renal nutrition
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BACKGROUND/OBJECTIVE: Competent renal dietitians are crucial for better patient compliance and clinical outcomes, specificallyin critical settings. The aim of this study was to develop and evaluate an evidence-based course in renal dietetics for dietitiansworking in health care systems where dietetic specialization is absent. SUBJECTS/METHODS: Fifteen licensed dietitians working with hemodialysis patients in Lebanon were randomly recruited toparticipate in the course. The latter was developed by the study’s primary investigator, according to evidence-based practiceguidelines, and focused on all aspects of renal nutrition. Total course duration was 28 hours spread over a 2 month period. Dietitians' knowledge in renal nutrition was tested pre- and post-training through a 23-item questionnaire; the total scorewas expressed in percentage (< 60% score indicated insufficient knowledge). Paired-samples t test was used for statistical analysis. RESULTS: Overall knowledge of the dietitians significantly improved post-training and reached satisfactory levels (pre: 38.75± 17.20%, post: 62.08 ± 21.85%). Sub-analysis of the change in the knowledge showed significant and satisfactory improvementonly in 3 topics: 1) correct body weight use in calculations, 2) energy estimation method and 3) phosphorus management. Knowledge in the fluid management significantly improved but did not achieve a satisfactory level. CONCLUSION: The course significantly improved dietitians’ knowledge in renal nutrition. If adopted as part of the continuingeducation of dietitians in countries that lack dietetic specializations, it may serve the first step towards improving health carepractice.
Abstract
BACKGROUND/OBJECTIVE: Competent renal dietitians are crucial for better patient compliance and clinical outcomes, specificallyin critical settings. The aim of this study was to develop and evaluate an evidence-based course in renal dietetics for dietitiansworking in health care systems where dietetic specialization is absent. SUBJECTS/METHODS: Fifteen licensed dietitians working with hemodialysis patients in Lebanon were randomly recruited toparticipate in the course. The latter was developed by the study’s primary investigator, according to evidence-based practiceguidelines, and focused on all aspects of renal nutrition. Total course duration was 28 hours spread over a 2 month period. Dietitians' knowledge in renal nutrition was tested pre- and post-training through a 23-item questionnaire; the total scorewas expressed in percentage (< 60% score indicated insufficient knowledge). Paired-samples t test was used for statistical analysis. RESULTS: Overall knowledge of the dietitians significantly improved post-training and reached satisfactory levels (pre: 38.75± 17.20%, post: 62.08 ± 21.85%). Sub-analysis of the change in the knowledge showed significant and satisfactory improvementonly in 3 topics: 1) correct body weight use in calculations, 2) energy estimation method and 3) phosphorus management. Knowledge in the fluid management significantly improved but did not achieve a satisfactory level. CONCLUSION: The course significantly improved dietitians’ knowledge in renal nutrition. If adopted as part of the continuingeducation of dietitians in countries that lack dietetic specializations, it may serve the first step towards improving health carepractice.
참고문헌 (40)
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