PDF(Pubmed)
Abstract：
BACKGROUND: Overnutrition plays a vital role in the development of a spectrum of non-communicable diseases. Diet-related disorders have a huge impact on personal health as well as the country\'s economy for the management of such disorders. The study aims to assess the primary healthcare physicians\' nutrition competency, which will be beneficial for evaluating the current situation and future strategies, training, nutrition care, and disease prevention.
METHODS: Among 147 primary healthcare physicians by simple random sampling from four cities and two rural areas of Qassim, Saudi Arabia, from December 2022 to December 2023 using a validated (NUTCOMP) tool. Data were entered, cleaned, and analyzed with SPSS software version 21.0 (IBM Corp., Armonk, NY). Informed consent was obtained from all study participants. Chi-square and ANOVA tests were applied to draw the significant differences.
RESULTS: A total of 147 participants enrolled in this study, and the mean age and standard deviation (SD) of the study population were 34.38 ± 6.57. More than half of the physicians (n = 76, 51.7%) continued education on nutrition. Significant mean differences were observed between some and focused nutrition content received physicians versus no nutrition content received physicians concerning nutrition skill, communication, and nutrition attitude consecutively (P < 0.0001, P < 0.0001, and P < 0.0001). The mean nutrition knowledge, skill, communication, attitude score, and SD of PHCC physicians were 26.91 ± 5.42 (maximum 35), 31.19 ± 6.18 (maximum 40), 36.73 ± 7.48 (maximum 45), and 34.74 ± 6.23 (maximum 40), respectively.
CONCLUSIONS: Our study results show primary healthcare physicians perceive themselves to have good nutritional competency.
METHODS: Among 147 primary healthcare physicians by simple random sampling from four cities and two rural areas of Qassim, Saudi Arabia, from December 2022 to December 2023 using a validated (NUTCOMP) tool. Data were entered, cleaned, and analyzed with SPSS software version 21.0 (IBM Corp., Armonk, NY). Informed consent was obtained from all study participants. Chi-square and ANOVA tests were applied to draw the significant differences.
RESULTS: A total of 147 participants enrolled in this study, and the mean age and standard deviation (SD) of the study population were 34.38 ± 6.57. More than half of the physicians (n = 76, 51.7%) continued education on nutrition. Significant mean differences were observed between some and focused nutrition content received physicians versus no nutrition content received physicians concerning nutrition skill, communication, and nutrition attitude consecutively (P < 0.0001, P < 0.0001, and P < 0.0001). The mean nutrition knowledge, skill, communication, attitude score, and SD of PHCC physicians were 26.91 ± 5.42 (maximum 35), 31.19 ± 6.18 (maximum 40), 36.73 ± 7.48 (maximum 45), and 34.74 ± 6.23 (maximum 40), respectively.
CONCLUSIONS: Our study results show primary healthcare physicians perceive themselves to have good nutritional competency.
摘要：
背景：营养过剩在一系列非传染性疾病的发展中起着至关重要的作用。与饮食有关的疾病对个人健康以及国家的经济管理有巨大的影响。该研究旨在评估初级保健医生的营养能力，这将有利于评估当前形势和未来战略，培训,营养护理,和疾病预防。
方法：通过简单随机抽样从Qassim的四个城市和两个农村地区的147名初级保健医生中，沙特阿拉伯,从2022年12月到2023年12月，使用经过验证的(NUTCOMP)工具。数据被输入，清洁,并使用SPSS软件21.0版(IBMCorp.,Armonk,NY).从所有研究参与者获得知情同意书。应用卡方检验和方差分析检验得出显著差异。
结果：共有147名参与者参加了这项研究，研究人群的平均年龄和标准差（SD）为34.38±6.57。超过一半的医生（n=76，51.7％）继续接受营养教育。在一些和重点营养含量接受的医生与没有营养含量接受的医生之间观察到关于营养技能的显着平均差异，通信,和营养态度连续（P<0.0001，P<0.0001和P<0.0001）。平均营养知识，技能，通信,态度得分,PHCC医师的SD为26.91±5.42（最大35），31.19±6.18（最大40），36.73±7.48（最大45），和34.74±6.23（最大40），分别。
结论：我们的研究结果表明，初级保健医生认为自己具有良好的营养能力。
方法：通过简单随机抽样从Qassim的四个城市和两个农村地区的147名初级保健医生中，沙特阿拉伯,从2022年12月到2023年12月，使用经过验证的(NUTCOMP)工具。数据被输入，清洁,并使用SPSS软件21.0版(IBMCorp.,Armonk,NY).从所有研究参与者获得知情同意书。应用卡方检验和方差分析检验得出显著差异。
结果：共有147名参与者参加了这项研究，研究人群的平均年龄和标准差（SD）为34.38±6.57。超过一半的医生（n=76，51.7％）继续接受营养教育。在一些和重点营养含量接受的医生与没有营养含量接受的医生之间观察到关于营养技能的显着平均差异，通信,和营养态度连续（P<0.0001，P<0.0001和P<0.0001）。平均营养知识，技能，通信,态度得分,PHCC医师的SD为26.91±5.42（最大35），31.19±6.18（最大40），36.73±7.48（最大45），和34.74±6.23（最大40），分别。
结论：我们的研究结果表明，初级保健医生认为自己具有良好的营养能力。
