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Diaeta  2011 

Variables relacionadas con la calidad de atención de la consulta nutricional y percepción del éxito en el tratamiento para el control del peso corporal

Keywords: nutritional consulting, success in treatment, professional′s role.

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Abstract:

objective: to determine the association between variables related to the quality of care nutritional consulting and the patients′ perception of success in treatments for body weight control in a group of women over 20 years old, residents of the autonomous city of buenos aires or greater buenos aires. methodology: observational, cross-correlation design. simple random sample of 97 women who attended, at least once, for nutritional consulting led by a registered dietitian. a voluntary and structured survey was carried out analyzing as dependent variable the perception of success of the nutritional treatment and as independent variables three variables related to quality of care: the professional's listening skills (good, fair or poor), adequate instructions based on tastes, habits and digestive tolerance and type of literature given in the consulting-room. statistical analysis was performed using the spss 15.0, applying difference of proportions and or with p <0.05. results: of the total sample studied, 61.9% perceived as successful their latest treatment for weight control. for the majority, the physical place where consulting took place was adequate (95.9%), time spent was enough (89.7%), and the professional′s listening skills were good (75.3%). the perception of success was significantly associated with good listening skills by the professional (p = 0.0001) and adequate instructions based on tastes and habits of the patients (p = 0.002). no association was observed between adequate instructions to digestive tolerance and the type of literature used and the perception of success in the consulting room conclusions: the perception of success in the nutritional treatment was significantly associated with good listening skills by the professional and adequate instructions as to the patients′ preferences and eating habits.

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