Survey and analysis of the knowledge-attitude-practice on nutrition among the clinical medical personnel in a certain hospital
10.3969/j.issn.1009-0754.2016.02.009
- VernacularTitle:某院临床医务人员营养知识-态度-行为的调查与分析
- Author:
Pingping QIAN
1
;
Yuejiao TAO
;
Youqin ZHANG
Author Information
1. 解放军第四一一医院营养室
- Keywords:
Nutrition;
Knowledge-attitude-practice;
Medical personnel
- From:
Journal of Navy Medicine
2016;37(2):121-124
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the present status and correlation of the knowledge-attitude-practice ( KAP) on nutrition among the clinical medical personnel, and also to analyze the features and influential factors of the knowledge-attitude-practice ( KAP) on nutrition, so as to provide theoretical evidence for the continuing education on nutrition.Methods An investigation on the current status of KAP on nutrition was made among the 199 clinical medical personnel of the hospital by using questionnaire, and statistical treatment was made by using frequency description, correlation analysis and descriptive analysis.Results There was a positive correla-tion between nutritional knowledge, attitude and practice (r=0.334, 0.410, 0.480) (P<0.05).The KAP pass rates were respec-tively 62.4%, 92%and 79.4%.The knowledge of nutrition was greatly influenced by profession, academic credentials, professional titles, years of service, professional posts and educational background (P<0.01).Nutritional practice was correlated with professional posts, academic credentials, professional titles and different professional departments (P<0.05).Nutrition attitude was not affected by the 6 factors in the questionnaire survey (P<0.05).Conclusion The nutrition attitude of the medical personnel was on the whole pos-itive, but their nutrition practice should be standardized.They were still lacking in nutritional knowledge, clinical nutrition in particu-lar.For this reason, efforts should be made to implement a continuing nutrition education program among the medical personnel of the hospital, so as to improve quality control of clinical nutrition management.
