Computer-Based Training in Eating and Nutrition Facilitates Person-Centered Hospital Care: A Group Concept Mapping Study. Issue 4 (April 2018)

• Record Type: Journal Article
• Authors: Westergren, Albert; Edfors, Ellinor; Norberg, Erika; Stubbendorff, Anna; Hedin, Gita; Wetterstrand, Martin; Rosas, Scott R.; Hagell, Peter
• Is Part Of: Computers, informatics, nursing. Volume 36:Issue 4(2018)
• Publication Date: 2018-04
• Subjects: Education -- Group concept mapping -- Health informatics -- Intervention -- Nutritional treatment -- Patient safety -- Person-centered care -- Undernutrition; Nursing -- Data processing -- Periodicals; 610.730285
• DOI: 10.1097/CIN.0000000000000416
• Languages: English
• ISSNs: 1538-2931

Abstract

Abstract : Studies have shown that computer-based training in eating and nutrition for hospital nursing staff increased the likelihood that patients at risk of undernutrition would receive nutritional interventions. This article seeks to provide understanding from the perspective of nursing staff of conceptually important areas for computer-based nutritional training, and their relative importance to nutritional care, following completion of the training. Group concept mapping, an integrated qualitative and quantitative methodology, was used to conceptualize important factors relating to the training experiences through four focus groups (n = 43), statement sorting (n = 38), and importance rating (n = 32), followed by multidimensional scaling and cluster analysis. Sorting of 38 statements yielded four clusters. These clusters (number of statements) were as follows: personal competence and development (10), practice close care development (10), patient safety (9), and awareness about the nutrition care process (9). First and second clusters represented "the learning organization, " and third and fourth represented "quality improvement." These findings provide a conceptual basis for understanding the importance of training in eating and nutrition, which contributes to a learning organization and quality improvement, and can be linked to and facilitates person-centered nutritional care and patient safety.