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.
Keywords
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Biography
L. Soguel is a PhD candidate, Institute of Nutrition and Functional Foods (INAF), School of Nutrition, Faculty of Agriculture & Food Sciences, Laval University, Quebec City, Canada; and an associate professor, Nutrition and Dietetics Department, University of Applied Sciences Western Switzerland (HES-SO), Geneva, Switzerland.
Biography
C. Vaucher is a research associate, Department Epidemiology and Health Systems, and Cochrane Switzerland, Centre for Primary Care and Public Health and University of Lausanne, Lausanne, Switzerland; and a PhD candidate, University of Lausanne, Faculty of Social and Political Sciences, Institute of Social Sciences, THEMA lab, Lausanne, Switzerland.
Biography
T. Bengough is a research associate, Department Epidemiology and Health Systems, and Cochrane Switzerland, Centre for Primary Care and Public Health and University of Lausanne, Lausanne, Switzerland; a researcher, Austrian Public Health Institute, Vienna, Austria; and a PhD candidate, Katholic University Leuven, Centre for Sociological Research, Faculty of Social Sciences, Leuven, Belgium.
Biography
B. Burnand is a full professor, Department Epidemiology and Health Systems, and Cochrane Switzerland, Centre for Primary Care and Public Health and University of Lausanne, Lausanne, Switzerland.
Biography
S. Desroches is a professor, INAF, School of Nutrition, Faculty of Agriculture & Food Sciences, Laval University, Quebec City, Canada.
Article info
Publication history
Published online: July 08, 2019
Accepted:
April 19,
2019
Received:
December 13,
2018
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This project was funded by the Geneva School of Health Sciences, University of Applied Sciences Western Switzerland (HES-SO); the Institute of Social and Preventive Medicine (IUMSP) and Cochrane Switzerland, Lausanne University Hospital (CHUV); and the Swiss Foundation for Nutrition Research (SFEFS), which supported L. Soguel with a 1-year PhD scholarship. The Swiss Association for Registered Dietitians (ASDD) offered a 50% reduction on the fee for the congress Nutridays 2014 to all participants and sent the recruitment e-mail to all the members for free.
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Copyright
© 2019 by the Academy of Nutrition and Dietetics.
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