营养师的专业意识不受着装或白大褂的影响

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2021-07-01 DOI:10.1097/TIN.0000000000000251

Farah Tadros, Teresa H. Benoit, Susannah C. Folsom, C. Lim, Marty Tanner, Timothy Arbeau, Rebecca J. Solch, B. Langkamp-Henken

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引用次数: 1

摘要

补充数字内容可在文本中获得。个人属性，包括着装，对营养师的专业程度有影响;然而，很少有研究考察这种关系。本研究确定是否感知专业的营养师是由服装的影响。参与者(n = 474)完成了一份在线调查问卷，在此期间，他们被随机分配观看四段相同脚本的视频中的一段，视频中营养师穿着四种服装组合中的一种(穿白大褂的商务人士、不穿白大褂的商务人士、穿白大褂的实习医生和不穿白大褂的实习医生)给出饮食指导。参与者通过给8个子特征打分来评定专业度，这些子特征的平均分代表了专业度的总平均分。衣着和白大褂并不会影响人们对营养师专业性的认知。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Perceived Professionalism of a Dietitian Is Not Influenced by Attire or White Coat

Supplemental Digital Content is Available in the Text. Personal attributes, including dress, are contributors to perceived professionalism of a dietitian; however, few studies examine this relationship. This study determined whether perceived professionalism of a dietitian was influenced by attire. Participants (n = 474) completed an online questionnaire during which they were randomized to watch 1 of 4 identically scripted videos, of a dietitian, wearing 1 of 4 combinations of attire (business professional with a white coat, business professional without a white coat, scrubs with a white coat, and scrubs without a white coat) giving a diet instruction. Participants rated professionalism by scoring 8 subcharacteristics, averaged to represent a mean total professionalism score. Attire and white coat did not influence perceived professionalism of a dietitian.

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.