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An evaluation of an obesity and weight management resource pack

机译:肥胖和体重管理资源包的评估

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Background: The prevention and treatment of overweight and obesity is a priority for all health professionals and requires resources that are regularly evaluated to ensure that they meet the needs of their target population. Dietitians in Obesity Management UK (DOM UK), a specialist group of the British Dietetic Association, commissioned an evaluation of their resources. These have been developed for use by Dietitians to determine the uptake and implementation of DOM UK resources in dietetic practice, as well as the opinions and suggestions of Dietitians concerning the resource pack.Methods: A random sample of 20% (n = 33) of the 165 Dietitians who had ordered resources were selected from the DOM UK database along with 20% of DOM UK members who had not (n = 38). Data were then collected using telephone-administered questionnaires.Results: Most of the Dietitians who used the resources favoured them because they improved their consultations and were liked by patients. Resources 'j' (controlling your portions) and 'k' (planning your meals) were most frequently used. However, the cost of the pack was a deterrent to both new and repeat orders. The evaluation also revealed that 17% of DOM UK members were unaware of these resources and 23% who ordered them were unaware that online samples were available.Conclusion: The evaluation showed that most Dietitians who used the resources found them very useful especially resources concerning meal planning and portion sizes. However, concerns about cost and the need for greater awareness about the resources among Dietitians were highlighted.
机译:背景:超重和肥胖的预防和治疗是所有卫生专业人员的工作重点,需要定期评估资源以确保他们满足目标人群的需求。英国饮食协会的一个专家小组,英国肥胖管理协会(DOM UK)的营养师委托对其资源进行评估。这些已被营养学家用来确定饮食实践中对DOM UK资源的摄取和实施情况,以及营养学家对资源包的意见和建议。方法:随机抽取20%(n = 33)的样本从DOM UK数据库中选择了165个订购资源的营养师以及20%的未订购营养师(n = 38)。结果:大多数使用该资源的营养师都偏爱他们,因为他们改善了会诊并受到患者的欢迎。资源“ j”(控制您的份量)和“ k”(计划用餐)是最常用的。但是,这种包装的成本对新订单和重复订单都起到了威慑作用。评估还显示,有17%的DOM UK成员不知道这些资源,而订购它们的23%则不知道在线样本可用。结论:评估表明,大多数使用这些资源的营养学家发现它们非常有用,尤其是与膳食有关的资源规划和部分大小。但是,与会者强调了对成本的关注以及营养师对资源的更多认识。

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