目的:探讨COVID-19大流行对新斯科舍省营养师角色的影响,责任,和专业发展的需要。方法:我们在全省范围内进行了研究,在线,在COVID-19大流行的最初浪潮中,对注册营养师进行了探索性调查。通过工作部门(医院/急性护理;初级卫生/社区或公共卫生(PH);长期护理[LTC];其他[例如,私人执业,零售])。结果:营养师(n=122)报告最常受到压力和焦虑的挑战,改变工作期望,以及大流行期间快速发展的安全协议。那些在PH工作的人,初级保健,LTC报告经历了更多的工作责任,更多的变化,并且认为雇主的支持少于其他部门的营养师。尽管已经确定了挑战,大多数参与者(70.7%)认为他们的教育和培训足以承担这些新的工作角色。初级和PH营养师,然而,与其他部门相比,他们更经常认为自己的技能被充分利用。从实践中获得的关键学习被认为对饮食教育很重要,包括诸如韧性等素质,解决问题,灵活性,和自我照顾。结论:这些发现将引起卫生管理人员的兴趣,专业机构,和学术机构为加强饮食实践的策略提供信息,建筑弹性,为未来的紧急情况做准备。
Purpose: To explore the impact of the COVID-19 pandemic on Nova Scotian dietitian\'s roles, responsibilities, and professional development needs.Methods: We conducted a province-wide, online, exploratory survey with registered dietitians during the initial waves of the COVID-19 pandemic. Differences were explored with descriptive statistics by work sector (hospital/acute care; primary health/community or public health (PH); long-term care [LTC]; other [e.g., private practice, retail]).Results: Dietitians (n = 122) reported being most frequently challenged by stress and anxiety, changing work expectations, and rapidly evolving safety protocols during the pandemic. Those working in PH, primary health, and LTC reported experiencing more work responsibilities, more change, and perceived less employer support than dietitians in other sectors. Despite the identified challenges, most participants (70.7%) felt their education and training were sufficient to take on these new work roles. Primary and PH dietitians, however, more frequently perceived their skill sets to be under-utilized than other sectors. Key learnings from practice identified as being important for dietetic education included qualities such as resilience, problem-solving, flexibility, and self-care.Conclusion: These findings will be of interest to health administrators, professional bodies, and academic institutions to inform strategies for strengthening dietetic practice, building resilience, and preparing for future emergencies.