Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services.
10.5720/kjcn.2014.19.1.71
- Author:
Sook Bae KIM
1
;
Jin Sook YOON
;
Kyung Won KIM
Author Information
1. Department of Food and Nutrition, Research Institute of Human Ecology, Chonbuk National University, Jeonju, Korea.
- Publication Type:Original Article
- Keywords:
dietitians;
nutrition capacity training program;
evaluation;
customized home visiting health services (CHVHS)
- MeSH:
Chronic Disease;
Counseling;
Diabetes Mellitus;
Eating;
Education*;
Female;
Health Services*;
House Calls*;
Humans;
Hypertension;
Lectures;
Meals;
Nutritionists*;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
2014;19(1):71-83
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of the study was to implement and evaluate a nutrition capacity training program for dietitians and other professionals working at customized home visiting health services (CHVHS). This program focused on nutrition services for hypertension or diabetes mellitus patients including topics regarding CHVHS, and composed of 10 sessions with lectures, discussion and practice. Dietitians (n = 54) and other professionals (n = 20) participated in the program and completed the questionnaire to assess their understanding of nutritional management, nutrition services and CHVHS before and after the program, and to examine program satisfaction and education needs. Subjects were mostly women (98.6%) and college or university graduates (93.2%). Total score (p < 0.001), as well as all items (p < 0.001 or p < 0.01) of understanding regarding nutritional management, nutrition services and CHVHS, were significantly increased after the program both in dietitians and in other professionals. Subjects were generally satisfied with the program, showing more satisfaction with items regarding subject's participation, acquiring new knowledge, usefulness of the program for CHVHS, and education materials. In future nutrition capacity training programs, subjects wanted to have classes regarding nutrition services for specific chronic diseases, development of education materials, methods for dietary life education, modifying eating habits and so on. Other professionals compared to dietitians, showed higher education needs in meal management (p < 0.01) and nutrition counseling skills (p < 0.05). This study showed the effectiveness of a nutrition capacity training program for home-visiting dietitians and other professionals, and suggests the need and direction for future nutrition capacity training programs.
