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ASSOCIATIONS BETWEEN CHARACTERISTICS OF DIETETICS NOTES, WORKING EXPERIENCE, EDUCATION AND TRAINING RELATED TO NUTRITION CARE PROCESS (NCP) AMONG DIETITIANS WITH THE QUALITY OF IN-PATIENTS DIETETICS NOTES IN HOSPITAL SERDANG
M Vinoothini, Zuriati Ibrahim
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
ABSTRACT
BACKGROUND: This study was conducted to determine the associations of characteristics of dietetics notes, dietitians’ socio-demographic characteristics, working experience, training and education related to NCP among dietitians with the quality of in-patient dietetics notes in Hospital Serdang. Patients’ record form was used for characteristics of dietetics notes and NCP documentation. Self-administered questionnaire was used to collect data on socio-demographic characteristics, working experience, education and training related to NCP. The quality of dietetics notes (n=200) was measured using validated Diet-NCP Audit instrument.
RESULTS: The mean of age and working experience of the dietitians were 29.19 ± 2.40 years and 31.71 ± 20.92 months respectively. The quality of dietetics notes was mostly in level A (68%) and only 4% in level C. Significant correlations were found between the year of documentation (r = 0.305, p<0.001) and duration of NCP training (r = 0.308, p<0.001) with the total audit score. There were significant differences between the mean of total audit score with attendance to NCP training (t = 5.192, p<0.001) and exposure to ADIME format (t = 3.274, p = 0.001).
CONCLUSION: Implementation of the NCP documentation may take time but continuous training is needed as well to increase the implementation.
Keywords- Quality of NCP documentation
No. of words : 245 without keywords