远程健康在饮食实践中的应用

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2021-04-01 DOI:10.1097/TIN.0000000000000241

Justine Zozula, Perry Smizer, K. Prelack

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引用次数: 0

摘要

补充数字内容可在文本中获得。远程保健正在迅速纳入保健领域，以改进和补充保健程序;然而，关于远程医疗在饮食实践中的应用的研究有限。这项定性横断面研究的参与者是美国各地的196名执业注册营养师，他们确定了在COVID-19之前，远程医疗是如何在营养学中使用的，远程医疗的好处和障碍是什么，以及当前注册营养师营养师对未来使用的看法。

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Telehealth in Dietetic Practice

Supplemental Digital Content is Available in the Text. Telehealth is rapidly being incorporated into the health care field to improve and supplement health care processes; however, limited studies of telehealth use in dietetic practice exist. Participants of this qualitative cross-sectional study were 196 practicing registered dietitian nutritionists throughout the United States who determined how telehealth, prior to COVID-19, was being used in dietetics, what the benefits and barriers of telehealth are, and the perceptions of current registered dietitian nutritionists regarding future use.

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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.