Abstract

Background

Practice nurses have an important role in promoting healthy eating to prevent or delay long-term complications from chronic lifestyle-related diseases.

Objective

To identify the facilitators and barriers encountered by practice nurses at a professional level when promoting healthy eating among patients.

Methods

Face-to-face semi-structured interviews were conducted with 21 Dutch practice nurses. Data were recorded, transcribed and analysed using inductive thematic analysis.

Results

Two main themes were determined: professional characteristics and professional–patient encounter. Professional characteristics included good communication skills and experience facilitated the successful promotion of healthy eating, while a lack of communication skills and lack of knowledge about diet were perceived as barriers. The most frequently identified facilitators for professional–patient encounter included ensuring a personal connection with patients, creating food awareness, focussing on small changes, adopting a tailored approach, motivating and arranging extra consultations. Barriers included lack of skills to raise the topic, lack of persistence, inability to find a common understanding, lack of competence in handling patients’ own choices and underuse of existing educational materials.

Conclusions

Further research using the identified facilitators and barriers for promoting healthy eating in primary care patients with chronic diseases could assist in the development of future training programmes for practice nurses.

中文翻译：

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促进初级保健患者健康饮食的促进因素和障碍：执业护士定性研究的结果

摘要

背景

执业护士在促进健康饮食以预防或延缓慢性生活方式相关疾病的长期并发症方面发挥着重要作用。

客观的

确定执业护士在促进患者健康饮食时在专业水平上遇到的促进因素和障碍。

方法

对 21 名荷兰执业护士进行了面对面的半结构化访谈。使用归纳主题分析记录、转录和分析数据。

结果

确定了两个主要主题：专业特征和专业患者接触。专业特征包括良好的沟通技巧和经验有助于成功推广健康饮食，而缺乏沟通技巧和缺乏饮食知识则被视为障碍。最常见的专业患者接触促进因素包括确保与患者的个人联系、建立饮食意识、专注于小变化、采用量身定制的方法、激励和安排额外的咨询。障碍包括缺乏提出话题的技能、缺乏坚持、无法达成共识、缺乏处理患者自己选择的能力以及对现有教育材料的利用不足。

结论

进一步研究使用已确定的促进慢性病初级保健患者健康饮食的促进因素和障碍，有助于制定未来的执业护士培训计划。