Identifying barriers and facilitators to pharmacist-dietitian collaboration to optimize patient health: A focus group study

Objective

This study aimed to identify barriers and facilitators to pharmacist-dietitian collaboration by identifying behavioral themes using the COM-B model.

Design

This was a qualitative research study using focus groups.

Setting and participants

The study was conducted at a single region of a nationwide supermarket pharmacy chain. Focus group participants were pharmacists employed by the pharmacy.

Outcome measures

The COM-B model was used to develop questions for the focus group guide. The focus group covered topics such as pharmacists’ knowledge of dietitian services, patient identification and referral processes, medical conditions, workflow integration, time and impact on workflow, pharmacists’ perceived patient reactions, service costs, incentives, general thoughts on referrals, potential benefits and concerns, and demographic information focus group sessions were recorded, transcribed, and analyzed using a rapid analysis technique to categorize text segments using COM-B model domains.

Results

A total of 3 focus groups containing 4-5 pharmacists each were completed. Three themes were identified from the rapid analysis: theme 1, knowledgeability of dietary program and motivation to refer; theme 2, barriers and perceptions by pharmacists related to the dietary service; and theme 3, gaps in communication and collaboration.

Conclusion

There were several identified barriers and facilitators to improving pharmacist-dietitian collaboration. Future research is needed to explore how best to address these barriers and facilitators to scale collaboration.