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Entry ID
329
Entry Date
September 19, 2022 9:29 am
Reference Id
Tm5gdApGs1LS9VJr
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Document Status
Published
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Name
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Language
English
Year
2017
Category
Presentation Preference
Title
Exploring Dietitians’ Use of Expressive Touch in Patient Encounters
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Introduction/Purpose
Objective(s)/Process or Summary of Content
Effective communication skills are necessary for establishing successful Registered Dietitian (RD)-patient relationships. Expressive touch (ET) is a form of spontaneous, affective, non-verbal communication that has not been explored in the Dietetics literature. This study aims to explore clinical RDs’ perceptions and use of ET in patient encounters.
Method(s)/Systemic Approach Used
Phase one of a two-phase mixed methods study was an online survey (Qualtrics©) with one open-ended and 12 Likert-scale questions emailed to a convenience sample of 249 clinical RDs practicing in Northern Ontario (January 2017). Quantitative data analysis included descriptive and association statistics using Excel© while free-text responses were analyzed using thematic analysis. Research ethics approval was received from Lakehead University.
Results/Conclusions
The response rate was 54% (n=135); distribution by age, practice location, and work setting were consistent with the College of Dietitians of Ontario membership
statistics. Years of practice ranged from 1 to 30 years; majority working with adults (94%) and in ambulatory settings (64%). Many perceived that ET may effectively communicate feelings (77%), increase patients’ comfort (66%), and enhance therapeutic relationships (68%). Half of respondents (52%) reported being comfortable using ET, which was significant among RDs >= 30 years of age. In practice, the majority (81%) did not commonly use ET, with the exception of those working with pediatric populations (85%). RD respondents reported the perceived benefits and risks, as well as the influence of several personal, professional, patient, and situational characteristics on their use of different forms of ET.
statistics. Years of practice ranged from 1 to 30 years; majority working with adults (94%) and in ambulatory settings (64%). Many perceived that ET may effectively communicate feelings (77%), increase patients’ comfort (66%), and enhance therapeutic relationships (68%). Half of respondents (52%) reported being comfortable using ET, which was significant among RDs >= 30 years of age. In practice, the majority (81%) did not commonly use ET, with the exception of those working with pediatric populations (85%). RD respondents reported the perceived benefits and risks, as well as the influence of several personal, professional, patient, and situational characteristics on their use of different forms of ET.
Conclusions(s)/Recommendations
RDs perceive ET to be beneficial, yet this is not necessarily translated into practice. Factors influencing RDs’ perceptions and actions require deeper exploration in
Phase two (2017-2018).
Phase two (2017-2018).
Significance to Dietetics
As a form of non-verbal communication, ET has the potential to improve patient outcomes in nutritional care. Understanding RDs’ perceptions and use of ET can inform dietetics training towards effective patient-centred practices.
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