Training dietitians in basic motivational interviewing skills results in changes in their counseling style and in lower saturated fat intakes in their patients
Training dietitians in basic motivational interviewing skills results in changes in their counseling style and in lower saturated fat intakes in their patients
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DOI：
10.1016/j.jneb.2006.08.010
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发表时间：
2007-01-01
影响因子：
2.6
通讯作者：
Ferreira, Isabel
中科院分区：
文献类型：
--
作者：
Brug, Johannes;Spikmans, Femke;Ferreira, Isabel
目的：测试动机性访谈（MI）中营养师的基本培训是否会导致营养师咨询风格的改变以及患者饮食和风险参数的改善。设计：随机对照试验。背景：荷兰 9 个家庭护理组织。参与者：37 名营养师、209 名基线患者和 142 名随访糖尿病患者。干预：营养师被随机分配接受动机性访谈的基本培训（MI 营养师，n = 18) 或否（对照营养师，n = 19）。主要结果指标：营养师的咨询风格；患者自我报告的饱和脂肪、水果和蔬菜摄入总量、测量的体重指数 (BMI)、腰围和糖化血红蛋白（血红蛋白 A(1c)、H-bA1c）。分析：方差分析和多元线性回归分析。 Alpha =.05结果：MI营养师明显更具同理心，在咨询期间更经常表现出反思，并且比对照营养师更有可能让患者在咨询的大部分时间里说话。与对照营养师的患者相比，MI 营养师的患者在测试后的饱和脂肪摄入水平显着较低。没有发现对 HbAlc、BMI 和腰围有影响。结论和启示：MI 的基础训练改变了营养师的咨询方式，并导致患者的饱和脂肪摄入量降低。
Objective: To test if basic training for dietitians in motivational interviewing (MI) resulted in changes in dietitians' counseling style and improvements in their patients' diet and risk parameters.Design: A randomized controlled trial.Setting: 9 home-care organizations in the Netherlands.Participants: 37 dietitians, 209 baseline patients, and 142 follow-up diabetes patients.Intervention: Dietitians were randomly allocated to receive basic training in motivational interviewing (MI dietitians, n = 18) or not (control dietitians, n = 19).Main Outcome Measures: Counseling style of dietitians; total self-reported saturated fat, fruit, and vegetable intake, measured body mass index (BMI), waist circumference, and glycated hemoglobin (Hemoglobin A(1c), H-bA1c) of patients.Analysis: Analyses of variance and multiple linear regression analyses. Alpha =.05Results: MI dietitians were significantly more empathetic, more often showed reflection during consultations, and were more likely than control dietitians to let their patients talk for the majority of the consultation. Patients of MI dietitians had significantly lower saturated fat intake levels at posttest compared to patients of control dietitians. No effects on HbAlc, BMI, and waist circumference were found.Conclusions and Implications: Basic training in MI changed the dietitians' counseling style and resulted in lower saturated fat intakes in their patients.