背景:共情对于提供有效的以患者为中心的医疗保健至关重要。目前,在营养和营养学专业中,没有与同理心相关的同行评审实证研究的综合。在饮食护理的背景下理解同理心可能会导致改进的教学实践,支持营养和饮食学生和专业人士提供高质量,同情,以病人为中心的护理。
目的:本范围审查旨在了解将移情概念化的方法,测量,在营养和营养学专业任教。
方法:使用PRISMAScR-范围审查声明和清单进行范围审查过程。2023年2月搜索了五个数据库:CINAHL,Embase,Medline,PsycInfo,还有Scopus,没有日期限制。符合条件的学习是基于英语的,同行评审,实证研究探索或衡量移情作为营养和营养学分层的主要数据的结果。提取的定性数据进行了归纳和主题分析,解释主义方法用于概念化移情与饮食实践之间的相互关系。提取定量数据并总结在表格中。
结果:26项研究纳入范围审查。分析确定了两个总体主题,这些主题是当前有关营养和营养学中同理心的文献的基础。这描述了(I)移情是应用以患者为中心的护理的一项关键技能,这得到了(ii)在营养和营养学专业中终身培养同理心的方法的支持。一系列工具已经测量了营养和饮食学生和从业者的同理心,在研究结果中没有明确的共识。
结论:本综述确定了营养学和营养学中同理心的程度和性质,从专业和病人的角度来看,以及用于在学生和专业人士中教授和量化同理心的大量方法。从这篇综述中得出的见解表明需要进行未来的研究。这篇综述的结果表明,未来的研究包括i)探索移情饮食护理对患者预后的影响,以及ii)确定最佳实践,在营养和饮食专业人员的整个职业生涯中,支持可持续培养和维持移情护理的循证课程和策略。
BACKGROUND: Empathy is fundamental to the provision of efficacious patient-centered health care. Currently, there is no comprehensive synthesis of peer-reviewed empirical research related to empathy in the nutrition and dietetics profession. Understanding empathy in the context of nutrition and dietetics care may lead to improved teaching practices that support nutrition and dietetics students and practitioners to provide high-quality, empathic, patient-centered care.
OBJECTIVE: This scoping
review aimed to understand the approaches through which empathy is conceptualized, measured, and taught in the field of nutrition and dietetics.
METHODS: Using the Preferred Reporting Items for Systematic reviews and Meta-Analyses-Scoping Reviews Statement and Checklist, a scoping review process was undertaken. Five databases were searched in February 2023: Cumulative Index to Nursing and Allied Health, Embase, Medline, PsycInfo, and Scopus, with no date limits. Eligible studies were English language-based, peer-reviewed, empirical research exploring or measuring empathy as an outcome in primary data stratified to nutrition and dietetics. Extracted qualitative data were synthesized and analyzed thematically with an inductive, interpretivist approach applied to conceptualize the interrelationship between empathy and dietetic practice. Quantitative data were extracted and summarized in a table.
RESULTS: Twenty-six studies were included in the scoping
review. Analysis identified 2 overarching themes underpinning the current literature on empathy in nutrition and dietetics that described empathy as a key skill in the application of patient-centered care, which was supported by approaches to lifelong cultivation of empathy in the nutrition and dietetics profession. A range of tools has measured empathy in nutrition and dietetics students and practitioners with no clear consensus in findings across studies.
CONCLUSIONS: This
review identified the extent and nature of empathy within nutrition and dietetics, from both practitioner and patient perspectives, and the vast array of approaches used to teach and quantify empathy in students and practitioners. Insights from this
review inform the need for future studies. The results of this
review suggest that future research include exploring implications of empathic dietetics care on patient outcomes and identification of best practice, evidence-based curricula and strategies to support sustainable cultivation and maintenance of empathic care across the career span of nutrition and dietetics practitioners.