A Decade of Work Coming Together: Nutrition Care, Electronic Health Records, and the HITECH Act

et al. 2018

J Human Nutrition Diet

Dietitians are progressing in relation to access, attitudinal and aptitudinal readiness for eHealth, although they rate poorly with respect to advocacy readiness. It was concluded that dietitians are not yet ready, and also that valuable opportunities to achieve the benefits that eHealth can deliver will be missed, if dietitians do not take the lead in guiding the development, selection and implementation of nutrition-related technologies. Strengthening the dimension of advocacy and ensuring collaboration across the profession, drawing on the varying expertise demonstrated across the practice areas and by the different generations, will be central to improving dietitian eHealth readiness.

Section: Methodsmentioning

confidence: 99%

eHealth readiness of dietitians

et al. 2018

J Human Nutrition Diet

“…The Academy of Nutrition and Dietetics (Academy) has led international efforts in defining and developing the field of nutrition informatics. The Academy Nutrition Informatics Committee was founded in 2007 and has initiated numerous projects, including: a nutrition informatics web page and blog, collaborative relationships with global organisations (such as Healthcare Information Management and Systems Society (HIMSS), International Health Terminology Standards Development Organisation and Health Level Seven International) and created nutrition informatics competencies across all areas of dietetic practice . The Dietitians Association of Australia (DAA), following the Academy lead, has established a health informatics advisory committee, a health informatics continuing professional development working party and a nutrition informatics interest group to support resource development, continuing professional development and advocacy for nutrition informatics in Australia.…”

Section: Introductionmentioning

confidence: 99%

Uptake of nutrition informatics in Australia compared with the USA

et al. 2015

Nutrition & Dietetics

Aim To determine the method and extent of health information technology (HIT) utilisation, roles in relation to HIT in the workplace and perceived barriers and benefits of HIT by dietitians in Australia and provide a comparison with dietitians in the USA. Methods A survey adapted from the 2011 Academy of Nutrition and Dietetics (Academy) was utilised and circulated electronically to Dietitians Association of Australia members and advertised through a professional nutrition website in 2013. The survey encompassed 25 questions on computer access and use, data sources, experience using HIT, organisational involvement and perceived barriers and benefits to HIT. Descriptive statistics, independent t-tests, chi-square tests and z-tests were computed to investigate and compare responses from the 2013 Australian and 2011 Academy surveys. Results The survey completion rate represented 14.5% of Dietitians Association of Australia members (747) and 5% of Academy members (3342). The Australian and Academy respondents reported similar high levels of comfort using technology, awareness of workplace HIT benefits (such as enhanced time management and improved ability to access data) and low levels of organisational involvement. However, there were a significantly greater number of Academy organisations utilising electronic health records (P < 0.05), and significantly more Academy respondents (55%) reported 'no barriers' to using HIT compared with Australians (37%) (P < 0.05). Conclusions Educational programmes will be central to ensuring dietitians are equipped with technology and information management skills required to be involved in and make informed decisions about dietetic-related HIT projects as these will soon be fundamental to dietetic practice. Disciplines Medicine and Health Sciences | Social and Behavioral Sciences Results:The survey completion rate represented 14.5% of Dietitians Association of Australia members (747) and 5% of Academy members (3,342). The Australian and Academy respondents reported similar high levels of comfort using technology, awareness of workplace HIT benefits (such as enhanced time management and improved ability to access data) and low levels of organisational involvement. However, there were a significantly greater number of Academy organisations utilising Electronic Health Records (p<0.05), and significantly more Academy respondents (55%) reported 'no barriers' to using HIT compared to Australians (37%) (p<0.05).The article was originally published as:Maunder, K., Walton, K., Williams, P., Ferguson, M., Beck, E., Ayres, E. & Hoggle, L. (2015). Uptake of nutrition informatics in Australia compared with the USA. Nutrition and Dietetics, 72 (3),[291][292][293][294][295][296][297][298] 2 Conclusions: Educational programs will be central to ensuring dietitians are equipped with technology and information management skills required to be involved in and make informed decisions about dietetic-related HIT projects as these will soon be fundamental to dietetic practice.

“…Today, the topic of EHR dominates publications in the area of nutrition informatics. Papers outline tremendous potential for dietetics, such as data integration, incorporation of standards, improved monitoring, tracking and reporting, and support of research, all of which contribute to improved efficiencies, clinical decision‐making, cost savings and ultimately patient nutrition care . In 2014, Rossi et al .…”

Section: Resultsmentioning

confidence: 99%

Introduction to nutrition informatics in Australia

et al. 2014

Nutrition & Dietetics

Aim The aim of this study was to provide an introduction to nutrition informatics, including a brief history and a rationale of its importance for Australian dietetics. Methods The study method used was a narrative review informed by a literature review and expert consultation with the Academy of Nutrition and Dietetics. Results Nutrition informatics has demonstrated potential to improve efficiencies, reduce costs, support research and ultimately enhance patient care. Governments and organisations have identified this as an emerging priority area. The Dietitians Association of Australia has launched initiatives to advocate and provide strategic advice on dietetic involvement in biomedical informatics and specifically nutrition informatics. Conclusions If nutrition standards and processes are not integrated into information systems, dietitians may inherit technologies that do not support dietetic work practices, and opportunities to enhance nutrition services may be missed. It is recommended that dietitians be aware of the opportunities and potential benefits of nutrition informatics, become familiar and involved in technology initiatives, and take the lead in guiding the development and implementation of technologies that may impact patient nutritional care.