Blending practice and research: Practice-based research networks an opportunity for dietetics professionals

Assessing the Viability of Social Media for Disseminating Evidence-Based Nutrition Practice Guideline Through Content Analysis of Twitter Messages and Health Professional Interviews: An Observational Study

Background

Given the high penetration of social media use, social media has been proposed as a method for the dissemination of information to health professionals and patients. This study explored the potential for social media dissemination of the Academy of Nutrition and Dietetics Evidence-Based Nutrition Practice Guideline (EBNPG) for Heart Failure (HF).

Objectives

The objectives were to (1) describe the existing social media content on HF, including message content, source, and target audience, and (2) describe the attitude of physicians and registered dietitian nutritionists (RDNs) who care for outpatient HF patients toward the use of social media as a method to obtain information for themselves and to share this information with patients.

Methods

The methods were divided into 2 parts. Part 1 involved conducting a content analysis of tweets related to HF, which were downloaded from Twitonomy and assigned codes for message content (19 codes), source (9 codes), and target audience (9 codes); code frequency was described. A comparison in the popularity of tweets (those marked as favorites or retweeted) based on applied codes was made using t tests. Part 2 involved conducting phone interviews with RDNs and physicians to describe health professionals’ attitude toward the use of social media to communicate general health information and information specifically related to the HF EBNPG. Interviews were transcribed and coded; exemplar quotes representing frequent themes are presented.

Results

The sample included 294 original tweets with the hashtag “#heartfailure.” The most frequent message content codes were “HF awareness” (166/294, 56.5%) and “patient support” (97/294, 33.0%). The most frequent source codes were “professional, government, patient advocacy organization, or charity” (112/277, 40.4%) and “patient or family” (105/277, 37.9%). The most frequent target audience codes were “unable to identify” (111/277, 40.1%) and “other” (55/277, 19.9%). Significant differences were found in the popularity of tweets with (mean 1, SD 1.3 favorites) or without (mean 0.7, SD 1.3 favorites), the content code being “HF research” (P=.049). Tweets with the source code “professional, government, patient advocacy organizations, or charities” were significantly more likely to be marked as a favorite and retweeted than those without this source code (mean 1.2, SD 1.4 vs mean 0.8, SD 1.2, P=.03) and (mean 1.5, SD 1.8 vs mean 0.9, SD 2.0, P=.03). Interview participants believed that social media was a useful way to gather professional information. They did not believe that social media was useful for communicating with patients due to privacy concerns and the fact that the information had to be kept general rather than be tailored for a specific patient and the belief that their patients did not use social media or technology.

Conclusions

Existing Twitter content related to HF comes from a combination of patients and evidence-based organizations; however, there is little nutrition content. That gap may present an opportunity for EBNPG dissemination. Health professionals use social media to gather information for themselves but are skeptical of its value when communicating with patients, particularly due to privacy concerns and misconceptions about the characteristics of social media users.

Predictors for Research Involvement among Registered Dietitians

OBJECTIVE

The primary aim of this study was to measure registered dietitians' (RDs') research involvement (by creating a research score) and to determine whether their perceptions, attitudes, and knowledge of evidence-based practice and key antecedent factors (eg, sociodemographic characteristics, education and training, professional experiences, and employment setting) predicted their research involvement.

DESIGN

This cross-sectional, descriptive study used the Dietitian Research Involvement Survey and followed the Tailored Design Method.

SUBJECTS/SETTING

This study surveyed 258 randomly selected RDs from seven dietetic practice groups of the American Dietetic Association.

STATISTICAL ANALYSES PERFORMED

Descriptive statistics, bivariate relationships, and multiple linear regression analyses were conducted to test whether perceptions, attitudes, and knowledge of evidence-based practice score and antecedent factors predicted the research score of dietitians.

RESULTS

Perceptions, attitudes, and knowledge of evidence-based practice score (r = 0.59, P < 0.0005), level of education (r = 0.53, P < 0.0005), taking a research course (r = 0.40, P < 0.0005), last time read research (r = 0.35, P < 0.0005), frequency of professional reading (r = 0.32, P < 0.0005), primary area of practice (r = 0.14, P = 0.02), association memberships (r = 0.14, P = 0.02), and dietetic practice group affiliation (r = 0.14, P = 0.02) were significantly correlated with research score. Using multivariate linear regression, the perceptions, attitudes, and knowledge of evidence-based practice score (beta = 0.48, P < 0.0005) and level of education (beta = 0.39, P < 0.0005) were identified as the strongest predictors of research score.

CONCLUSIONS

Involvement in research by RDs is largely determined by their perceptions, attitudes, and knowledge of evidence-based practice and their level of education. Additional education and training related to research methodology and design, and evidence-based practice, is essential for greater participation in research activities by RDs.

Position paper of the American Dietetic Association: Nutrition across the spectrum of aging

It is the position of the American Dietetic Association that older Americans receive appropriate care; have broadened access to coordinated, comprehensive food and nutrition services; and receive the benefits of ongoing research to identify the most effective food and nutrition programs, interventions, and therapies across the spectrum of aging. Food and water and nutritional well-being are essential to the health, self-sufficiency, and quality of life for the fast growing, heterogeneous, multiracial, and ethnic populations of older adults. Many people, as they age, remain fully independent and actively engaged in their communities; however, others fare less well and need more support. A broad array of appropriate, culturally sensitive food and nutrition services, physical activities, and health and supportive care customized to the population of older adults are necessary. National, state, and local policies that promote coordination and integration of food and nutrition services into health and supportive systems are needed to maintain independence, functional ability, chronic disease management, and quality of life. Dietetics professionals can take the lead by researching and developing national, state, and local collaborative networks to incorporate effectively the food and nutrition services across the spectrum of aging.