Clinical nutrition managers' perceptions of nutrition teams in acute care institutions: Roles and responsibilities, characteristics, benefits, and barrier.

摘要

The study purpose was to investigate the use of nutrition teams in acute care institutions from the perspective of the clinical nutrition manager. Members of the Clinical Nutrition Management Practice Group of the ADA Southeast Atlantic District (N = 290) completed a questionnaire addressing specific concerns about nutrition management. A participation rate of 36.5% (N = 106) was achieved. The study sought to learn which of 13 routine and 21 expanded roles, based on the ADA entry-level competency statements for dietitians and dietetic technicians, were performed by either the dietitian or dietetic technician. Twenty team characteristics that were positively associated with effective team work were analyzed for level of involvement. Nine team benefits and nine team barriers were also studied to determine the impact of nutrition teams in acute health care institutions.;More than half of the respondents reported using the dietetic team in the delivery of nutrition services. All regions of the Southeast Atlantic District reported using the nutrition team. Florida reported the greatest number of nutrition teams in their acute care institutions.;The dietitian performed routine roles more frequently than the dietetic technician except nutrition screening of individual patients. Expanded role functions were also performed more often by dietitians but at a frequency less than expected. Dietetic technicians were not involved in four expanded roles.;Clinical nutrition managers reported a significant level of involvement with effective team performance characteristics such as team collaboration, using the expertise of other team members, and using each other as resources. Using a nutrition team in the acute care setting was considered highly beneficial. Results showed a strong endorsement for the team including reaching at risk patients, improving patient outcomes, and increasing patient satisfaction. only one barrier was reported as significant. This was a reported lack of available qualified dietetic technicians that impeded the use of the nutrition team.;Recommendations were made for using nutrition teams in acute care institutions and for continued research on the expanded role functions and cross-training of clinical dietitians.