Please use this identifier to cite or link to this item: https://repository.monashhealth.org/monashhealthjspui/handle/1/26705
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dc.contributor.authorFurness K.en
dc.contributor.authorCroagh D.en
dc.contributor.authorHuggins C.en
dc.contributor.authorHaines T.en
dc.date.accessioned2021-05-14T08:52:41Zen
dc.date.available2021-05-14T08:52:41Zen
dc.date.copyright2021en
dc.date.created20210329en
dc.date.issued2021-03-29-
dc.date.issued2021-03-29en
dc.identifier.citationNutrients. 13 (3) (pp 1-15), 2021. Article Number: 1020. Date of Publication: March 2021.en
dc.identifier.issn2072-6643 (electronic)en
dc.identifier.urihttps://repository.monashhealth.org/monashhealthjspui/handle/1/26705en
dc.description.abstractBackground: People with upper gastrointestinal cancer are at high risk for malnutrition without universal access to early nutrition interventions. Very little data exist on the attitudes and views of health professionals on providing nutrition care to this patient cohort delivered by electronic health methods. COVID-19 has fast-tracked the adoption of digital health care provision, so it is more important than ever to understand the needs of health professionals in providing health care via these modes. This study aimed to explore the perspectives of health professionals on providing nutrition care to upper gastrointestinal cancer patients by electronic methods to allow the future scaling-up of acceptable delivery methods. Method(s): Semi-structured qualitative interviews were conducted face-to-face or by telephone and recorded, de-identified and transcribed. Thematic analysis was facilitated by NVivo Pro 12. Result(s): Interviews were conducted on 13 health professionals from a range of disciplines across several public and private health institutions. Thematic analysis revealed three main themes: (1) the ideal model, (2) barriers to the ideal model and (3) how to implement and translate the ideal model. Health professionals viewed the provision of nutrition interventions as an essential part of an upper gastrointestinal cancer patient's treatment with synchronous, telephone-based internal health service models of nutrition care overwhelmingly seen as the most acceptable model of delivery. Mobile application-based delivery methods were deemed too challenging for the current population serviced by these clinicians. Conclusion(s): The use of novel technology for delivering nutrition care to people receiving treatment for upper gastrointestinal cancers was not widely accepted as the preferred method of delivery by health professionals. There is an opportunity, given the rapid uptake of digital health care delivery, to ensure that the views and attitudes of health professionals are understood and applied to develop acceptable, efficacious and sustainable technologies in our health care systems.Copyright © 2021 by the authors. Licensee MDPI, Basel, Switzerland.en
dc.languageenen
dc.languageEnglishen
dc.publisherMDPI AGen
dc.relation.ispartofNutrientsen
dc.titleExploring the attitudes of health professionals providing care to patients undergoing treatment for upper gastrointestinal cancers to different models of nutrition care delivery: A qualitative investigation.en
dc.typeArticleen
dc.identifier.affiliationNutrition and Dieteticsen
dc.identifier.affiliationUpper Gastrointestinal and Hepatobiliary Surgeryen
dc.type.studyortrialQualitative study-
dc.identifier.doihttp://monash.idm.oclc.org/login?url=-
dc.identifier.doihttp://monash.idm.oclc.org/login?url=http://dx.doi.org/10.3390/nu13031020en
dc.publisher.placeSwitzerlanden
dc.identifier.pubmedid33809826 [http://www.ncbi.nlm.nih.gov/pubmed/?term=33809826]en
dc.identifier.source2006788175en
dc.identifier.institution(Furness) Nutrition and Dietetics, Monash Health, Monash Medical Centre, Clayton, VIC 3168, Australia (Furness, Haines) Department of Physiotherapy, School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia (Furness, Haines) School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia (Huggins) Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Faculty of Medicine, Nursing and Health Sciences, Monash University, Clayton, VIC 3168, Australia (Croagh) Upper Gastrointestinal and Hepatobiliary Surgery, Monash Medical Centre, Clayton, VIC 3168, Australia (Croagh) Department of Surgery, School of Clinical Sciences, Faculty of Medicine, Nursing and Health Sciences, Monash University, Clayton, VIC 3168, Australiaen
dc.description.addressK. Furness, Nutrition and Dietetics, Monash Health, Monash Medical Centre, Clayton, VIC 3168, Australia. E-mail: kate.furness@monashhealth.org K. Furness, Department of Physiotherapy, School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia. E-mail: kate.furness@monashhealth.org K. Furness, School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia. E-mail: kate.furness@monashhealth.orgen
dc.description.publicationstatusEmbaseen
dc.rights.statementCopyright 2021 Elsevier B.V., All rights reserved.en
dc.subect.keywordsHealth professionals Neoplasms Nutrition Qualitative Upper gastrointestinalen
dc.identifier.authoremailFurness K.; kate.furness@monashhealth.org Haines T.; terry.haines@monash.edu Huggins C.; Kate.Huggins@monash.edu Croagh D.; daniel.croagh@monashhealth.orgen
dc.description.grantOrganization: (NHMRC) *National Health and Medical Research Council* Organization No: 501100000925 Country: Australiaen
dc.identifier.affiliationext(Furness, Haines) Department of Physiotherapy, School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia-
dc.identifier.affiliationext(Furness, Haines) School of Primary and Allied Health Care, Faculty of Medicine, Nursing and Health Sciences, Monash University, Frankston, VIC 3199, Australia-
dc.identifier.affiliationext(Huggins) Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Faculty of Medicine, Nursing and Health Sciences, Monash University, Clayton, VIC 3168, Australia-
dc.identifier.affiliationext(Croagh) Department of Surgery, School of Clinical Sciences, Faculty of Medicine, Nursing and Health Sciences, Monash University, Clayton, VIC 3168, Australia-
dc.identifier.affiliationmh(Furness) Nutrition and Dietetics, Monash Health, Monash Medical Centre, Clayton, VIC 3168, Australia-
dc.identifier.affiliationmh(Croagh) Upper Gastrointestinal and Hepatobiliary Surgery, Monash Medical Centre, Clayton, VIC 3168, Australia-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptNutrition and Dietetics-
crisitem.author.deptAllied Health-
crisitem.author.deptUpper Gastrointestinal and Hepatobiliary Surgery-
crisitem.author.deptMonash University - School of Primary and Allied Health Care-
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