التفاصيل البيبلوغرافية
| العنوان: |
Staff-perceived barriers to nutrition intervention in substance use disorder treatment. |
| المؤلفون: |
Wiss, David A1 (AUTHOR) davidawiss@nutritioninrecovery.com, Russell, Lisa2 (AUTHOR), Prelip, Michael1 (AUTHOR) |
| المصدر: |
Public Health Nutrition. Aug2021, Vol. 24 Issue 11, p3488-3497. 10p. |
| مصطلحات موضوعية: |
*SUBSTANCE abuse, *CLIENT satisfaction, *ORGANIZATIONAL change, *NUTRITION counseling, *NUTRITION education, *LIKERT scale, *NUTRITION, *SUBSTANCE abuse treatment, *HEALTH education, *RESEARCH, *RESEARCH methodology, *PATIENT satisfaction, *MEDICAL cooperation, *EVALUATION research, *COMPARATIVE studies |
| مصطلحات جغرافية: |
CALIFORNIA |
| مستخلص: |
Objective: While organisational change in substance use disorder (SUD) treatment has been extensively studied, there is no research describing facility-wide changes related to nutrition interventions. This study evaluates staff-perceived barriers to change before and after a wellness initiative.Design: A pre-intervention questionnaire was administered to participating staff prior to facility-wide changes (n 40). The questions were designed to assess barriers across five domains: (1) provision of nutrition-related treatment; (2) implementation of nutrition education; (3) screening, detecting and monitoring (nutrition behaviours); (4) facility-wide collaboration and (5) menu changes and client satisfaction. A five-point Likert scale was used to indicate the extent to which staff anticipate difficulty or ease in implementing facility-wide nutrition changes, perceived as organisational barriers. Follow-up questionnaires were identical to the pre-test except that it examined barriers experienced, rather than anticipated (n 50).Setting: A multisite SUD treatment centre in Northern California which began implementing nutrition programming changes in order to improve care.Participants: Staff members who consented to participate.Results: From pre to post, we observed significant decreases in perceived barriers related to the provision of nutrition-related treatment (P = 0·019), facility-wide collaboration (P = 0·036), menu changes and client satisfaction (P = 0·024). Implementation of nutrition education and the domain of screening, detecting and monitoring did not reach statistical significance.Conclusions: Our results show that staff training, food service changes, the use of targeted curriculum for nutrition groups and the encouragement of discussing self-care in individual counselling sessions can lead to positive shifts about nutrition-related organisational change among staff. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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