BACKGROUND Knowledge translation (KT) in health care is essential to promote quality of care and reduce the knowledge-to-practice gap. Little is known about KT among dietitians, and a better understanding of how this process pans out is fundamental to support their clinical practice. OBJECTIVE To explore clinical dietitians' perceptions and practices concerning preferences and access to information sources in clinical practice, KT activities, research in nutrition and dietetics, and evidence-based practice (EBP). DESIGN, PARTICIPANTS, AND SETTING Eight interviews and two focus groups involving a total of 15 participants were conducted in 2013 among members of the Swiss Association for Registered Dietitians in the French- and German-speaking regions of Switzerland. ANALYSIS PERFORMED Thematic analysis drawn from a constructivist grounded theory approach. RESULTS Information from colleagues and experts of the field were favored when facing unfamiliar situations in clinical practice. Critically selecting evidence-based information was considered challenging, but dietitians declared they were at ease to integrate patients' preferences and values, and their clinical expertise and judgment, in decision making, which are fundamental elements of EBP. A major reported barrier to KT was the perception that time to identify and read scientific literature was not expected during working hours and that instead, this time should be spent in clinical activities with patients. On the other hand, dietitians identified that their frequent involvement in educational activities such as knowledge dissemination or tailoring favored the integration of evidence into practice. Finally, dietitians struggled more to identify evidence-based information about counseling and communication than about biomedical knowledge. CONCLUSIONS Dietitians mentioned being involved in each step of the KT process (ie, synthesis, dissemination, exchange, and ethically sound application of knowledge). Barriers and facilitators identified in this study need to be explored in a larger population to develop strategies to facilitate KT and EBP in dietetics practice.

中文翻译：

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知识转化与循证实践：瑞士临床营养师认知与实践的定性研究

背景知识翻译 (KT) 在医疗保健中对于提高护理质量和缩小知识与实践之间的差距至关重要。营养师对 KT 知之甚少，更好地了解这一过程是如何进行的，对于支持他们的临床实践至关重要。目的 探讨临床营养师对临床实践、KT 活动、营养和饮食学研究以及循证实践 (EBP) 中的偏好和信息来源获取的看法和实践。设计、参与者和环境 2013 年在瑞士法语和德语地区的瑞士注册营养师协会成员中进行了八次访谈和两个焦点小组，共有 15 名参与者。执行的分析 从建构主义扎根理论方法中得出的主题分析。结果 在临床实践中面对不熟悉的情况时，来自该领域的同事和专家的信息受到青睐。批判性地选择循证信息被认为具有挑战性，但营养师宣称他们可以轻松地将患者的偏好和价值观以及他们的临床专业知识和判断纳入决策，这是 EBP 的基本要素。据报道，KT 的一个主要障碍是人们认为在工作时间内不会有时间识别和阅读科学文献，而是应该将这段时间花在与患者一起的临床活动中。另一方面，营养师发现，他们经常参与知识传播或剪裁等教育活动有利于将证据融入实践。最后，营养师更努力地确定关于咨询和交流的循证信息，而不是生物医学知识。结论 营养师提到参与 KT 过程的每个步骤（即知识的综合、传播、交流和合乎道德的应用）。本研究中确定的障碍和促进因素需要在更大的人群中进行探索，以制定促进营养学实践中 KT 和 EBP 的策略。结论 营养师提到参与 KT 过程的每个步骤（即知识的综合、传播、交流和合乎道德的应用）。本研究中确定的障碍和促进因素需要在更大的人群中进行探索，以制定促进营养学实践中 KT 和 EBP 的策略。结论 营养师提到参与 KT 过程的每个步骤（即知识的综合、传播、交流和合乎道德的应用）。本研究中确定的障碍和促进因素需要在更大的人群中进行探索，以制定促进营养学实践中 KT 和 EBP 的策略。