@article{Soguel:4590,
      recid = {4590},
      author = {Soguel, Ludivine and Vaucher, Carla and Bengough, Theresa  and Burnand, Bernard and Desroches, Sophie},
      title = {Knowledge translation and evidence-based practice : a  qualitative study on clinical dietitians' perceptions and  practices in Switzerland},
      publisher = {Elsevier},
      journal = {Journal of the academy of nutrition and dietetics},
      address = {États-Unis. 2019-11},
      number = {ARTICLE},
      pages = {8 p.},
      abstract = {Background : Knowledge translation (KT) in health care is  essential to promote quality of care and reduce the  knowledge-to-practice gap. Little is known about KT among  dietitians, and a better understanding of how this process  pans out is fundamental to support their clinical  practice.
Objective : To explore clinical dietitians’  perceptions and practices concerning preferences and access  to information sources in clinical practice, KT activities,  research in nutrition and dietetics, and evidence-based  practice (EBP).
Design, participants, and setting : Eight  interviews and two focus groups involving a total of 15  participants were conducted in 2013 among members of the  Swiss Association for Registered Dietitians in the French-  and German-speaking regions of Switzerland.
Analysis  performed : Thematic analysis drawn from a constructivist  grounded theory approach.
Results : Information from  colleagues and experts of the field were favored when  facing unfamiliar situations in clinical practice.  Critically selecting evidence-based information was  considered challenging, but dietitians declared they were  at ease to integrate patients’ preferences and values, and  their clinical expertise and judgment, in decision making,  which are fundamental elements of EBP. A major reported  barrier to KT was the perception that time to identify and  read scientific literature was not expected during working  hours and that instead, this time should be spent in  clinical activities with patients. On the other hand,  dietitians identified that their frequent involvement in  educational activities such as knowledge dissemination or  tailoring favored the integration of evidence into  practice. Finally, dietitians struggled more to identify  evidence-based information about counseling and  communication than about biomedical knowledge.
Conclusions  : Dietitians mentioned being involved in each step of the  KT process (ie, synthesis, dissemination, exchange, and  ethically sound application of knowledge). Barriers and  facilitators identified in this study need to be explored  in a larger population to develop strategies to facilitate  KT and EBP in dietetics practice.},
      url = {http://arodes.hes-so.ch/record/4590},
      doi = {https://doi.org/10.1016/j.jand.2019.04.017},
}