Sook Bae Kim; Jin Sook Yoon; Kyung Won Kim

doi:10.5720/kjcn.2014.19.1.71

Articles

Page Path: HOME > Korean J Community Nutr > Volume 19(1); 2014 > Article

Original Article
Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services: Sook Bae Kim, Jin Sook Yoon, Kyung Won Kim; Korean Journal of Community Nutrition 2014;19(1):71-83.
DOI: https://doi.org/10.5720/kjcn.2014.19.1.71
Published online: February 28, 2014

Department of Food and Nutrition, Research Institute of Human Ecology, Chonbuk National University, Jeonju, Korea.

¹Department of Food & Nutrition, Keimyung University, Daegu, Korea.

²Department of Food & Nutrition, Seoul Women's University, Seoul, Korea.

Corresponding author: Kyung Won Kim, Department of Food & Nutrition, College of Natural Sciences, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 139-774, Korea. Tel: (02) 970-5647, Fax: (02) 976-4049, kwkim@swu.ac.kr

• Received: February 7, 2014 • Revised: February 17, 2014 • Accepted: February 17, 2014

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

116 Views
0 Download
2 Crossref

prev next

Full Article

Download PDF

Abstract
NOTES
REFERENCES

Abstract

The purpose of the study was to implement and evaluate a nutrition capacity training program for dietitians and other professionals working at customized home visiting health services (CHVHS). This program focused on nutrition services for hypertension or diabetes mellitus patients including topics regarding CHVHS, and composed of 10 sessions with lectures, discussion and practice. Dietitians (n = 54) and other professionals (n = 20) participated in the program and completed the questionnaire to assess their understanding of nutritional management, nutrition services and CHVHS before and after the program, and to examine program satisfaction and education needs. Subjects were mostly women (98.6%) and college or university graduates (93.2%). Total score (p < 0.001), as well as all items (p < 0.001 or p < 0.01) of understanding regarding nutritional management, nutrition services and CHVHS, were significantly increased after the program both in dietitians and in other professionals. Subjects were generally satisfied with the program, showing more satisfaction with items regarding subject's participation, acquiring new knowledge, usefulness of the program for CHVHS, and education materials. In future nutrition capacity training programs, subjects wanted to have classes regarding nutrition services for specific chronic diseases, development of education materials, methods for dietary life education, modifying eating habits and so on. Other professionals compared to dietitians, showed higher education needs in meal management (p < 0.01) and nutrition counseling skills (p < 0.05). This study showed the effectiveness of a nutrition capacity training program for home-visiting dietitians and other professionals, and suggests the need and direction for future nutrition capacity training programs.
Keywords: dietitians; nutrition capacity training program; evaluation; customized home visiting health services (CHVHS)

NOTES

This study was supported by a research grant from Korea Health Promotion Foundation (2012).

REFERENCES

1. Campbell DT, Stanley JC. Experimental and quasi-experimental designs for research. Boston: Houghton Mifflin Company; 1966. p. 1-13.
2. Choi KW, Lim JY, Kim EJ. Development and effectiveness of counseling manual for community-based visiting nursing. J Korea Contents Assoc 2012; 12(9): 226-233.Article
3. Hwang KB, Jeon MS, Kim TS, Yang BG, Jeong EK, Yang SJ, Kim KH. Evaluation on effectiveness of public health personnel training. J Korean Acad Soc Nurs Educ 1999; 5(1): 118-132.
4. Jang SN, Cho SI. Network analysis to describe service link for customized visiting health care program. Korean J Health Educ Promot 2012; 29(1): 1-11.
5. Jeon SM, Kim KS, Kim SM. Effect of nutritino counseling inhypertension patients. J East Asian Soc Diet Life 2005; 15(6): 717-727.
6. Jung EJ, Son SM, Kwon JS. The effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. Korean J Community Nutr 2012; 17(6): 752-771.Article
7. Kang HJ, Shin EM, Kim KW. Evaluation of nutrition education for diabetes mellitus management of older adults. Korean J Community Nutr 2009; 14(6): 734-745.
8. Kim EJ, Ko SD. Development of health professional training program for national health promotion services. J Korean Soc Health Educ Promot 2000; 17(2): 207-218.
9. Kim J. Effects of the field management training program for home care services: understanding and professional competence. J Agric Med Community Health 2010; 35(2): 111-123.
10. Kim KW. Issues and directions in developing nutrition education for older adults in Korea. J Community Nutr 2000; 2(1): 71-84.
11. Kim MS, Jeong IS. Effects of case management for patients with hypertension registered in patient-tailored home visiting project. Korean Public Health Res 2010; 36(1): 1-8.
12. Kim YO, Lee YM, Kim KW, Lim JY, Do HJ, Park HN. Development of job manual and education materials for home-visiting dietitians. 2011 Intervention program final report. Seoul: The Korean Society of Community Nutrition; 2011. p. 9-22.
13. Ministry of Health and Welfare. The Third Health Plan (2011-2020). Seoul: Ministry of Health and Welfare; 2011. p. 88-91.
14. Ministry of Health and Welfare, Korea Centers for Disease Control & Prevention. 2012 National health statistics: The 5th Korea National Health and Nutrition Examination Survey: the 3^rd year(2012). Osong: Ministry of Health and Welfare·Korea Centers for Disease Control & Prevention; 2013. p. 623-627.
15. Ministry of Health & Welfare, Korea Health Promotion Foundation. Guidelines for the 2012 home visiting health services. Seoul: Ministry of Health & Welfare·Korea Health Promotion Foundation; 2012. p. 10-39.
16. Ministry of Health & Welfare, Korea Health Promotion Foundation. Guidelines for the 2013 community comprehensive health promotion services: home-visiting health services. Seoul: Ministry of Health & Welfare·Korea Health Promotion Foundation; 2013. p. 8-32.
17. Ministry of Health & Welfare, Korea Health Promotion Foundation. College of Nursing·Seoul National University. 2011 Yearbook of home visiting health care. Seoul: Ministry of Health & Welfare·Korea Health Promotion Foundation; 2012. p. 48-54.
18. Oh JY, Kim SB. Development and effects analysis of nutrition education program for diabetes mellitus at community health center -Focused on individual daily energy requirementsand food exchange units-. Korean J Community Nutr 2010; 15(4): 485-497.
19. Park JS, Oh YJ. The effect of case management for clients with hypertension·DM registered in customized home visiting health care services. J Korean Acad Public Health Nurs 2010; 24(1): 135-150.
20. Rhoo YA. An empirical analysis of the local health policy: focused on the customized-home visiting health care service. Korea Local Adm Rev 2013; 27(3): 181-202.
21. Sohn CM, Cho YY, Bea MY, Do EK, Na WR, Kim MS. Analysis of reasons for continuing education in dietitians. J Korean Diet Assoc 2013; 19(4): 416-423.
22. Yang SO, Ahn SY, Yim ES, Kwon MS. The effects of customized home visiting health service in Gangwon-do -Focused on hypertension and clients-. J Korean Acad Community Health Nurs 2008; 19(1): 88-100.
23. Yim KS. The effects of a nutrition education program for hypertensive female elderly at the public health center. Korean J Community Nutr 2008; 13(5): 640-652.

Table 1

Outline of the nutrition capacity training program for professionals working in the customized home visiting health services (CHVHS)

1) Nutrition Plus is the nutrition program for low-income, high-risk, and women (pregnant, postpartum and breastfeeding women) and children up to 5 years of age. This program provides supplemental nutritious foods, nutrition education, and home visits to the program participants.

Table 2

General characteristics of the study subjects

Table 3

Understanding of nutritional management, nutrition services and customized home visiting health services (CHVHS) before and after nutrition capacity training program

Training program

1) Nurses, social worker and physical therapist

2) Each item was measured using a 4-point scale ranging from 'strongly disagree' (1) to 'strongly agree' (4).

3) Mean ± SD

4) Possible score range: 7 - 28. Higher score indicates better understanding for each item.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test to test the difference between pretest and posttest

^†: p<0.05, ^††: p<0.01 by t-test to test the difference (posttest - pretest) between dietitians and other professionals

Table 4

Satisfaction of subjects with the nutrition capacity training program

1) Nurses, social worker and physical therapist.

2) Each item was measured using a 4-point scale ranging from 'strongly disagree' (1) to 'strongly agree' (4)

3) Mean ± SD

4) Possible score range: 9-36. Higher score indicates that subjects were more satisfied with the nutrition capacity training program.

^**: p < 0.01 by t-test

Table 5

Rating of Interest in the classes¹⁾ given by the program

1) This was assessed using open-ended questions, and some subjects responded that they liked more than one class.

Table 6

Needs for the nutrition capacity training program of subjects

1) Nurses, social worker and physical therapist

2) Each item was measured using a 5-point scale ranging from 'not necessary at all' (1) to 'necessary very much' (5)

3) Mean ± SD

4) Possible score range: 16 - 80. Higher score indicates the higher needs for the specific topic in a nutrition capacity training program.

^*: p < 0.05, ^**: p < 0.01 by t-test to test the difference between dietitians and other professionals.

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Sodium Related Recognition, Dietary Attitude and Education Needs of Dietitians Working at Customized Home Visiting Health Service
Yun-Jeong Mo, Sook-Bae Kim
Korean Journal of Community Nutrition.2014; 19(6): 558. CrossRef
Evaluation of Nutrition Education for Hypertension Patients Aged 50 Years and Over
Eun Hye Moon, Kyung Won Kim
Korean Journal of Community Nutrition.2011; 16(1): 62. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services

Korean J Community Nutr. 2014;19(1):71-83. Published online February 28, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.1.71

XML Download

We recommend

Implementation and Evaluation of Nutrition Capacity Training Program for Dietitians and Related Professionals Working at Customized Home Visiting Health Services

Table 1

Outline of the nutrition capacity training program for professionals working in the customized home visiting health services (CHVHS)

Table 2

General characteristics of the study subjects

Table 3

Understanding of nutritional management, nutrition services and customized home visiting health services (CHVHS) before and after nutrition capacity training program

Training program

1) Nurses, social worker and physical therapist

2) Each item was measured using a 4-point scale ranging from 'strongly disagree' (1) to 'strongly agree' (4).

3) Mean ± SD

4) Possible score range: 7 - 28. Higher score indicates better understanding for each item.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test to test the difference between pretest and posttest

^†: p<0.05, ^††: p<0.01 by t-test to test the difference (posttest - pretest) between dietitians and other professionals

Table 4

Satisfaction of subjects with the nutrition capacity training program

1) Nurses, social worker and physical therapist.

2) Each item was measured using a 4-point scale ranging from 'strongly disagree' (1) to 'strongly agree' (4)

3) Mean ± SD

4) Possible score range: 9-36. Higher score indicates that subjects were more satisfied with the nutrition capacity training program.

^**: p < 0.01 by t-test

Table 5

Rating of Interest in the classes¹⁾ given by the program

1) This was assessed using open-ended questions, and some subjects responded that they liked more than one class.

Table 6

Needs for the nutrition capacity training program of subjects

1) Nurses, social worker and physical therapist

2) Each item was measured using a 5-point scale ranging from 'not necessary at all' (1) to 'necessary very much' (5)

3) Mean ± SD

4) Possible score range: 16 - 80. Higher score indicates the higher needs for the specific topic in a nutrition capacity training program.

^*: p < 0.05, ^**: p < 0.01 by t-test to test the difference between dietitians and other professionals.

Table 1 Outline of the nutrition capacity training program for professionals working in the customized home visiting health services (CHVHS)

Table 2 General characteristics of the study subjects

Table 3 Understanding of nutritional management, nutrition services and customized home visiting health services (CHVHS) before and after nutrition capacity training program

Training program

1) Nurses, social worker and physical therapist

2) Each item was measured using a 4-point scale ranging from 'strongly disagree' (1) to 'strongly agree' (4).

3) Mean ± SD

4) Possible score range: 7 - 28. Higher score indicates better understanding for each item.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test to test the difference between pretest and posttest

^†: p<0.05, ^††: p<0.01 by t-test to test the difference (posttest - pretest) between dietitians and other professionals

Table 4 Satisfaction of subjects with the nutrition capacity training program

1) Nurses, social worker and physical therapist.

2) Each item was measured using a 4-point scale ranging from 'strongly disagree' (1) to 'strongly agree' (4)

3) Mean ± SD

4) Possible score range: 9-36. Higher score indicates that subjects were more satisfied with the nutrition capacity training program.

^**: p < 0.01 by t-test

Table 5 Rating of Interest in the classes1) given by the program

1) This was assessed using open-ended questions, and some subjects responded that they liked more than one class.

Table 6 Needs for the nutrition capacity training program of subjects

1) Nurses, social worker and physical therapist

2) Each item was measured using a 5-point scale ranging from 'not necessary at all' (1) to 'necessary very much' (5)

3) Mean ± SD

4) Possible score range: 16 - 80. Higher score indicates the higher needs for the specific topic in a nutrition capacity training program.

^*: p < 0.05, ^**: p < 0.01 by t-test to test the difference between dietitians and other professionals.