Development of nutrition counselling resources for family medicine using the knowledge to action framework

Jodi D Fitzgerald; Jeanette M Andrade; Sarah L Curl; Elena B Smith; Elena Torna; Danielle S Nelson

doi:10.1093/fampra/cmaa020

Development of nutrition counselling resources for family medicine using the knowledge to action framework

Fam Pract. 2021 Feb 4;38(1):32-37. doi: 10.1093/fampra/cmaa020.

Authors

Jodi D Fitzgerald¹, Jeanette M Andrade², Sarah L Curl², Elena B Smith², Elena Torna², Danielle S Nelson^{1

3}

Affiliations

¹ University of Florida College of Medicine, Gainesville, FL, USA.
² University of Florida Institute of Food Science and Agricultural Sciences, Department of Food Science and Human Nutrition, Gainesville, FL, USA.
³ University of Florida, Department of Community Health and Family Medicine, Gainesville, FL, USA.

PMID: 32255188
DOI: 10.1093/fampra/cmaa020

Abstract

Background: Obesity within the USA is a public health crisis. Nutrition counselling in primary care is an effective yet underutilized intervention because of both health care professional (HCP) barriers and patient barriers.

Objective: The purpose of this study was to: (i) identify HCP and patient perceptions, needs and barriers surrounding nutrition counselling, (ii) develop nutrition resources for HCPs and patients and (iii) assess utility of the approach.

Methods: Paper surveys were completed by 48 HCPs (response rate: 63.2%) and 185 patients in five family medicine clinics. Based on results, nutrition resources were developed and integrated into the electronic medical record. To assess utility, paper surveys were completed by 25 HCPs (response rate: 32.9%) after 4 weeks. Results were presented as descriptive statistics.

Results: Both HCPs and patients indicated that nutrition counselling is necessary to improve dietary behaviours, but barriers prevented HCPs from providing counselling and patients from improving dietary behaviours. HCPs indicated that improved patient handouts (74.5%), community nutrition classes (72.3%) and community cooking classes (63.8%) could enhance nutrition counselling. Patients identified that coupons and discounts (45.5%), sample meal plans and recipes (44.3%) and websites for recipes, grocery guides, and cooking videos (35.9%) would help them to consume a healthy diet. Patient education handouts, patient resource guides and HCP education were created. Following receipt, most HCPs (85%) indicated that the resources enhanced their nutrition counselling.

Conclusions: HCP and patient barriers to nutrition counselling are multiple and varied. Design and implementation of an approach tailored to stakeholders' needs have potential to improve nutrition counselling in primary care.

Keywords: Directive counselling; family physicians; healthy diet; nutrition therapy; obesity management; translational medical research.

MeSH terms

Counseling*
Family Practice*
Health Personnel
Humans
Obesity
Primary Health Care