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Hydration:Knowledge, Attitudes, and Practices of UK Dietitians


Affiliations
1 Northern Ireland Centre for Food and Health, University of Ulster, Coleraine BT52 1SA, United Kingdom
2 UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom
 

Aim: The aim of this study was to investigate dietitians' knowledge, attitudes, and practices (KAP) regarding hydration and patient care. Methods: A cross-sectional online survey was administered to UK dietitians via the British Dietetic Association monthly newsletter and included 18 items on hydration knowledge (n = 8), attitudes (n = 4), and practices (n = 6). KAP scores were calculated by adding the total number of correct knowledge responses and by ranking attitude and practice responses on a Likert scale. Results: 97 dietitians completed the online survey and displayed varying levels of KAP regarding hydration and patient care. The mean unweighted scores were knowledge 5.0 (±1.3) out of 8; attitude 13.9 (±1.3) out of 16; practice 14.9 (±2.6) out of 24. Dietitians appeared to be guided by clinical reasoning and priorities for nutrition care. Conclusions: There may be scope to further assess and potentially enhance the KAP of dietitians regarding hydration and patient care. Innovative approaches to hydration promotion are warranted and may include focusing on dietitians' personal hydration status, increasing communication with other healthcare professionals, and partnering with patients to take a proactive role in hydration monitoring.
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  • Hydration:Knowledge, Attitudes, and Practices of UK Dietitians

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Authors

Pauline Douglas
Northern Ireland Centre for Food and Health, University of Ulster, Coleraine BT52 1SA, United Kingdom
Lauren Ball
UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom
Lynn McGuffin
Northern Ireland Centre for Food and Health, University of Ulster, Coleraine BT52 1SA, United Kingdom
Celia Laur
UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom
Jennifer Crowley
UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom
Minha Rajput-Ray
UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom
Joan Gandy
UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom
Sumantra Ray
UK Need for Nutrition Education/Innovation Programme in Partnership with the Medical Research Council Human Nutrition Research Cambridge, and the British Dietetic Association, c/o Elsie Widdowson Laboratory, Cambridge CB1 9NL, United Kingdom

Abstract


Aim: The aim of this study was to investigate dietitians' knowledge, attitudes, and practices (KAP) regarding hydration and patient care. Methods: A cross-sectional online survey was administered to UK dietitians via the British Dietetic Association monthly newsletter and included 18 items on hydration knowledge (n = 8), attitudes (n = 4), and practices (n = 6). KAP scores were calculated by adding the total number of correct knowledge responses and by ranking attitude and practice responses on a Likert scale. Results: 97 dietitians completed the online survey and displayed varying levels of KAP regarding hydration and patient care. The mean unweighted scores were knowledge 5.0 (±1.3) out of 8; attitude 13.9 (±1.3) out of 16; practice 14.9 (±2.6) out of 24. Dietitians appeared to be guided by clinical reasoning and priorities for nutrition care. Conclusions: There may be scope to further assess and potentially enhance the KAP of dietitians regarding hydration and patient care. Innovative approaches to hydration promotion are warranted and may include focusing on dietitians' personal hydration status, increasing communication with other healthcare professionals, and partnering with patients to take a proactive role in hydration monitoring.