المعارف والممارسات الغذائية فيما يتعلق بالأغذية الصحية والتغذية السريرية بين الممرضين العاملين في مستشفيات القدس الشرقية
عزيز سلمان سلامه العطاونه
azeez salman salamah attawna
Abstract Background: Good nutritional knowledge and practice among nurses is essential for providing a high quality of care to patients. There are no known studies to date that have evaluated nutritional knowledge and practice among Palestinian nurses. Objectives: To assess the nutritional knowledge and selected practices regarding healthy food and selected clinical nutritional items among nurses working at East Jerusalem hospitals, furthermore to assess nurses' nutritional knowledge regarding healthy balanced diet, macronutrient, and micronutrient, and to assess nurses' nutritional practices toward their patients. Methods: This is a descriptive cross sectional study, included all nurses who work in AlMakased Hospital, Saint Joseph Hospital, Saint John Ophthalmology Hospital, Augusta Victoria Hospital, and Red Crescent Hospital, and have direct contact with patients. 407 nurses participated in the study out of 466 nurses. Data on nutritional knowledge and practices were collected by valid and reliable (Cronbach Alpha 0.81) self-administered questionnaire, during the period September 2011 to November 2011. The relationships between variables were analyzed by using the chi-square test (χ 2 test). The data were analyzed using the Statistical Package for Social Sciences (SPSS), version 18. Findings: The vast majority of the nurses participated in the study (86.8%) had a fair level of overall nutritional knowledge. Most of the participants had a good level of knowledge regarding balanced diet, and had fair level of knowledge about micronutrients like calcium and iron and factors affecting their absorption. However, the participants had a poor level of knowledge regarding selected clinical nutritional items. Significant relationships were seen between nutritional knowledge regarding gender (P= 0.025), (female nurses had better level than male nurses), curriculum content to nutritional courses (P=0.026), participant method of training in the nutrition courses during their study (P=0.012), and participant rating of the importance of having basic nutritional knowledge for nurses (P=0.001). More than 85% of participants had good level of nutritional practice in this study. Significant relationships were seen between nutritional practice regarding the hospitals were participants work in (P=0.01), the presence of nutritional courses in the participant's IV nursing education (P=0.02), and participant's perceived level of nutritional knowledge (0.001). Conclusion: Result showed a poor level of knowledge in selected clinical nutritional items, thus indicating a need for further training in areas like selected clinical nutritional items, and food groups. Furthermore, there is a need for more detailed studies into factors affecting nurses' nutritional knowledge and practices.
الإدارة الصحية , Health Management