000004590 001__ 4590
000004590 005__ 20240819141634.0
000004590 022__ $$a2212-2672
000004590 0247_ $$2DOI$$a10.1016/j.jand.2019.04.017
000004590 037__ $$aARTICLE
000004590 039_9 $$a2024-08-19 14:16:34$$b1$$c2024-07-10 12:32:46$$d1000262$$c2023-09-05 15:21:04$$d1$$c2023-01-27 16:56:16$$d1000262$$c2022-03-28 17:03:48$$d1000654$$c2022-02-22 16:21:52$$d1000262$$c2022-01-21 10:50:25$$d1000654$$c2021-12-17 15:23:57$$d0$$c2021-11-17 11:20:41$$d1001252$$c2020-10-27 23:17:11$$d0$$c2020-10-26 23:03:27$$d0$$c2020-02-06 21:37:23$$dNone$$c2020-02-06 10:08:55$$dNone$$c2020-01-21 16:07:06$$dNone$$c2020-01-21 16:06:21$$dNone$$y2020-01-21 16:06:10$$zNone
000004590 041__ $$aeng
000004590 245__ $$aKnowledge translation and evidence-based practice :$$ba qualitative study on clinical dietitians' perceptions and practices in Switzerland
000004590 260__ $$aÉtats-Unis$$bElsevier
000004590 269__ $$a2019-11
000004590 300__ $$a8 p.
000004590 506__ $$avisible
000004590 520__ $$9eng$$aBackground : 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.
000004590 540__ $$acorrect
000004590 592__ $$aHEdS - Genève
000004590 592__ $$bInstitut de Recherche de la Haute école de santé de Genève IR-HEdS
000004590 592__ $$cSanté
000004590 6531_ $$9eng$$aknowledge translation
000004590 6531_ $$9eng$$aevidence-based practice
000004590 6531_ $$9eng$$adietitians
000004590 6531_ $$9eng$$aqualitative research
000004590 6531_ $$9eng$$aclinical decision making
000004590 655__ $$ascientifique
000004590 700__ $$aSoguel, Ludivine$$uLaval University, Canada ; Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
000004590 700__ $$aVaucher, Carla$$uLausanne University Hospital (CHUV), Lausanne, Switzerland ; University of Lausanne, Switzerland
000004590 700__ $$aBengough, Theresa$$uLausanne University Hospital (CHUV), Lausanne, Switzerland ; Austrian Public Health Institute, Vienna, Austria ; Katholic University Leuven, Belgium
000004590 700__ $$aBurnand, Bernard$$uLausanne University Hospital (CHUV), Lausanne, Switzerland
000004590 700__ $$aDesroches, Sophie$$uLaval University, Canada
000004590 773__ $$tJournal of the academy of nutrition and dietetics$$j2019, vol. 119, no. 11, pp. 1882-1889
000004590 8564_ $$995f1be33-a645-43fd-b05f-fe3f9c94cdaf$$s316657$$uhttps://arodes.hes-so.ch/record/4590/files/Postprint%20version.pdf
000004590 906__ $$aGREEN
000004590 909CO $$ooai:hesso.tind.io:4590$$pGLOBAL_SET
000004590 950__ $$aSan2
000004590 980__ $$ascientifique
000004590 981__ $$ascientifique