임상영양서비스에 대한 간호사의 인식

Abstract

This study evaluates nurses’ perceptions of clinical nutrition services. A cross-sectional survey design was used. The data collection used questionnaires that were developed for this study and administered from 15 September to 15 December, 2013 to 343 nurses at 43 tertiary hospitals and 20 general hospitals. The nurses were classified as follows: over thirty years, 40.5%; bachelor’s degree, 70.4%, general nurse, 84.0%, less than 9 years’ of clinical experience, 42.5%; in tertiary hospitals, 82.5%; in capital hospitals, 63.3%. Nurses who knew a national certificate in clinical nutrition comprised 27.8%. The percentage of significantly occupied participants were as follows: over forty years (40.6%); master’s degree (39.4%); chief nurse (37.0%); over 20 years of clinical experience (41.8%). The mean score of the perceived usefulness of clinical nutrition service was 4.23/5.00, but that of perceived implementation was 3.76/5.00. The mean score of the necessity of disease-specialized clinical nutrition was 4.35/5.00. Older nurses were significantly higher for diabetes (p<0.01), obesity (p<0.01), infant and childhood disease (p<0.01), cancer (p<0.05) and senile disease (p<0.05). Nurses who held master’s degrees were significantly higher for diabetes (p<0.05) and kidney disease (p<0.01). Those who held high positions were significantly higher for cardiovascular disease (p<0.05). Nurses who had longer clinical experience were significantly higher for infant and childhood disease (p<0.01) and senile disease (p<0.01). Nurses who held the nationally recognized clinical dietitian’s certification were significantly higher for diabetes (p<0.05), obesity (p<0.001), cancer (p<0.05), infant and childhood disease (p<0.01), and senile disease (p<0.01). Nurses in capital hospitals were significantly higher for obesity (p<0.01), cancer (p<0.05) and infant and childhood disease (p<0.01). Nurses who had experience in implementing group education comprised 49.1%. Moreover experience was significantly (p<0.001) higher in over forty years (63.3%), master’s degree (76.5%), and 10 ~ 19 years clinical experience (60.7%). Moreover, nurses that held the nationally recognized clinical dietitian’s certification (76.8%) had significantly high (p<0.001) experience. According to region, the rates of group education about cancer were significantly higher (p<0.05) in the capital hospitals (21.7%) than in the local hospitals (10.3%). The mean scores of the importance placed on clinical nutrition services were 4.27/5.00; 4.46/5.00 for "individual consultation", 4.46/5.00 for "group nutrition education" and 4.40/5.00 for "nutrition management for enteral nutrition (EN) patients". The ages of thirty (4.32/5.00) and over forty (4.38/5.00) were (p<0.001) significant. In addition, master’s degree or higher (4.42/5.00), chief nurse (4.42/5.00) and 10 ~ 19 years clinical experience (4.31/5.00) were significantly high (p<0.01). According to region, capital hospitals (4.31/5.00) were significantly high (p<0.05). The most frequent reason that clinical nutrition service is important in disease treatment was "improving malnutritional status". The results suggested the activation of clinical nutrition services especially in local hospitals, and clinical dietitians should give systematic, practical helps to patients. In addition, institutional support for the proper placement of clinical dietitians specializing in disease is recommended.