<i>The Registered Dietitian in Primary Care:</i> The Hamilton Experience

Gamblen, Wendy J.; Schamehorn, Sherri; Crustolo, Anne Marie; Hussey, Tracy; Kates, Nick; Ackerman, Sari

doi:10.3148/68.2.2007.81

Cited by 12 publications

(25 citation statements)

References 8 publications

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“…A UK‐based author described the benefits of having a team of dietitians working across PHC and secondary health care: these included stronger governance and better communication . Canadian authors described similar benefits of being part of a team of dietitians working in PHC . The challenges of working in isolation from other dietetic colleagues, particularly when the dietitians were less experienced or working in remote areas, have also been previously described .…”

Section: Discussionmentioning

confidence: 81%

“…To date, there are no peer‐reviewed publications exploring dietitians or dietetic services in NZ PHC, therefore little is known about their roles or the professional support they receive. Furthermore, there is only a small body of international literature related to dietitians working in PHC, many of which are service evaluation or discussion papers . It is therefore important to gain insights and an understanding of the dietitians' role in this emerging area of dietetic practice in NZ and their experiences of working in the PHC setting.…”

Section: Introductionmentioning

confidence: 99%

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‘Two working together is so much better than just one’: Professional support needs of primary healthcare dietitians

Beckingsale

Fairbairn

Morris

2016

Nutrition & Dietetics

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Aim: This qualitative study explored the experiences of professional support received, and the perceptions of professional support required by New Zealand (NZ) registered dietitians working in primary health care (PHC). Methods: Twelve PHC dietitians across a range of ages, ethnic and professional backgrounds participated in individual, semistructured, face-to-face interviews. The interviews were audio-recorded, transcribed verbatim and analysed using inductive thematic analysis. Results: All participants identified that professional support impacted their ability to develop the competency and confidence required to deliver effective services in the PHC setting. Four sources of intraprofessional support were described: being in a team with another dietitian, being involved in dietetic networks or peer support groups, undertaking professional supervision and having access to relevant professional development opportunities. Additionally, participants identified two sources of interprofessional support: being part of a multidisciplinary, culturally diverse team and collaborating with other PHC professionals. Conclusions: It is evident that dietitians working in the NZ PHC sector value good professional support. This enables them to develop greater competence and confidence to work more effectively. While an essential source of professional support comes from within the dietetic profession, another important source is other PHC colleagues. Feeling part of a multidisciplinary culturally diverse PHC team and/or working in collaboration with other PHC health workers resulted in the dietitian feeling a stronger sense of interprofessional support. This aligns with NZ's current PHC strategy, supporting the development of multidisciplinary PHC teams and collaborative care to improve patient outcomes.

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Section: Discussionmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

‘Two working together is so much better than just one’: Professional support needs of primary healthcare dietitians

Beckingsale

Fairbairn

Morris

2016

Nutrition & Dietetics

View full text Add to dashboard Cite

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“…Additionally, GP–dietitian shared primary care in Canada that included integrated patient records reported an increase in facilitation of dietitian–doctor communication. There was significant improvement in chronic disease patients' outcomes 6 . However, other studies show that the information needs of doctors as letter recipients are often not met because of insufficient detail on key aspects of medical care 24,27 .…”

Section: Resultsmentioning

confidence: 99%

“…Eligible patients with chronic disease are entitled to subsidised dietetics consultations in private services under Medicare national health insurance, upon GP referral 5 . Alternatively, a GP's patient may receive dietetics interventions while receiving institutional care such as at hospitals or in ambulatory services 6–8 …”

Section: Introductionmentioning

confidence: 99%

Facilitating patients' dietary change: A review of dietitians' correspondence practices with general practitioners

Cant

Pomeroy

2011

Nutrition & Dietetics

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Aim: Dietitian and general practitioner collaboration in the nutrition care of a patient is important to assist patients to achieve their nutrition goals. This paper aims to review the published literature on dietitians' correspondence practices with recipient general practitioners regarding nutrition interventions recommended to patients. Methods: A literature search was conducted of publications from 1995 to December 2009. Key words were used to search the electronic databases Medline, CINAHL Plus, ProQuest, PsycINFO and Google Scholar. Twenty papers that addressed this topic were selected by two authors for inclusion in the review. Results: There is evidence that dietitians often fail to provide general practitioners with formalised correspondence that describes dietitians' nutrition interventions with patients. Doctors report they lack patient information via dietitians' correspondence. Information about nutrition care of hospital patients often remains within hospital records. Doctors prefer standardised letter formats with content presented succinctly. The letter should include a nutrition diagnosis, agreed goals, a plan for ongoing dietetic visits and instructions for a general practitioner's supportive actions. Conclusion: Dietitians need skill in drafting reports or letters useful for general practitioners by selecting content of value to doctors and using a suitable style. Implementation of shared electronic records in Australia will facilitate information transfer to help realise collaborative patient care. Further investigations of dietitian–general practitioner correspondence are warranted to determine best practice.

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“…Three studies measured health outcomes of patients with diabetes or CVD before and after dietetic intervention, and in all cases dietetic input had statistically significant impacts on body weight, HbA1c and other measures of CVD and diabetes risk. [17][18][19] Two systematic reviews have also been completed, each combining evidence for different outcomes relating to patient benefits. 20,21 Walker et al explored whether Type 2 diabetes can be prevented by dietetic interventions.…”

Section: Health Outcomesmentioning

confidence: 99%