Catherine Morley1, Deborah MacLellan2, Karol Traviss3, Theresa Cividin4. 1. a School of Nutrition and Dietetics, Acadia University, Wolfville, NS. 2. b Faculty of Science, University of PEI, Charlottetown, PEI. 3. c Food, Nutrition and Health, University of British Columbia, Vancouver, BC. 4. d Vancouver Acute Services, Vancouver Coastal Health, Vancouver, BC.
Abstract
PURPOSE: The purpose of this, the third phase of a 3-phase research project, was to develop guidelines for client-centred nutrition education (NE). METHODS: A 3-phase study was conducted using a progressive development design, where each phase informed the subsequent phase. Phase 1 was a national online survey of dietitians' perceptions of consumers' NE needs and preferences; results informed the Phase 2 national online survey of consumers about their NE needs and preferences. Phase 3 involved national 2-part teleconference consultations with dietitians to discuss implications of the Phase 2 findings for NE practice. This paper is the report of Phase 3. RESULTS: Discussion group participants were 22 dietitians from around Canada who had been in practice for an average of 14.5 years. Discussions resulted in the development of the Collaborative Client-Centred Nutrition Education (3CNE) conceptual framework and related Practice Points that explicate the complexity of NE practice. CONCLUSION: The 3CNE framework and Practice Points provide a means to inform precepting students and interns, and for use in planning for the professional development of practicing dietitians on providing client-centred NE.
PURPOSE: The purpose of this, the third phase of a 3-phase research project, was to develop guidelines for client-centred nutrition education (NE). METHODS: A 3-phase study was conducted using a progressive development design, where each phase informed the subsequent phase. Phase 1 was a national online survey of dietitians' perceptions of consumers' NE needs and preferences; results informed the Phase 2 national online survey of consumers about their NE needs and preferences. Phase 3 involved national 2-part teleconference consultations with dietitians to discuss implications of the Phase 2 findings for NE practice. This paper is the report of Phase 3. RESULTS: Discussion group participants were 22 dietitians from around Canada who had been in practice for an average of 14.5 years. Discussions resulted in the development of the Collaborative Client-Centred Nutrition Education (3CNE) conceptual framework and related Practice Points that explicate the complexity of NE practice. CONCLUSION: The 3CNE framework and Practice Points provide a means to inform precepting students and interns, and for use in planning for the professional development of practicing dietitians on providing client-centred NE.