Nutritional Knowledge, Attitude And Practice Of Medical Staff’s From Grade Ⅲ, Ⅱ Hospitals & Community Health Centers

Objective:The paper aims to acquire the medical staff’s KAP(knowledge, attitude and practice) situation from Grade III, II hospitals and community health service centers, analyze key factors to impact medical staff’s current KAP status and put forward reasonable suggestions. It is expected that the support and protection of government policy、attention and requirements of development of hospitals would encourage medical staff to understand the important role of nutrition in the treatment of disease、prevention and control of non communicable chronic diseases, apply consciously nutrition knowledge In the process of medical practice and services,and transfer reasonable diet knowledge and ideas to the public that will help patients and community residents renew the idea and establish a reasonable diet,develop good eating habits and behaviors In order to reduce the occurrence of chronic diseases and improve the patient’s quality of life and residents’ health conditions.,And reduce the government ’ medical expenditure in the prevention and treatment of diseases through the health management。 Methods:Pre-questionnaire has been set on literature review and consultants for experts. The final questionnaire is revised on small-size sample pre-survey and became the study tool. There is 1641 medical staff from 4 Grade III, 5 Grade II, and 5 community health service centers in Taiyuan who have been interviewed. Interviewees filled in the questionnaire in anonymously and independently. The SPSS has been used for data analysis. Statistical approaches include t-test, variance analysis, correlation analysis and multiple linear regressions. Result:(1)Medical staff’s nutrition KAP conditions are unbalanced. Basic nutrition knowledge score is 60.5 ± 20.0, of which Grade III hospital score is 60.20±21.00, Grade II, 58.70±16.90, and community health service centers, 65.60±19.40; clinical nutrition knowledge, 46.26 ± 15.86, of which Grade III hospital score is 47.00±16.73, Grade II, 43.47±14.93, and community health service centers, 47.93±12.53; knowledge score, 51.96 ± 15.08 in total, of which Grade III hospital score is 52.28±16.12, Grade II, 49.56±13.08, and community health service centers, 55.00±12.40; nutrition attitude score, 72.74 ± 14.8, of which Grade III hospital score is74.12±14.76, Grade II, 69.36±16.38, and community health service centers, 72.64±9.84; nutrition behavior score, 56.71 ± 17.14, of which Grade III hospital score is 53.53±16.07, Grade II, 48.33±15.87, and community health service centers, 58.93±13.20.(2)Main factors to impact medical staff’s basic nutrition knowledge score are their working years and office titles; Main factors for clinical nutrition knowledge are the departments kind they belong to, age and the nutrition-related trainings; main factors to impact the total nutrition knowledge score are department kind they belong to, working years and the nutrition-related trainings; main factors to impact attitude score are nutrition knowledge score, technical titles, age and training in higher grade hospitals; factors to impact behaviors score are nutrition knowledge, the attitude score, attending nutrition courses and regular supervision & inspection.(3)The correlation analysis shows that there is obvious positive correlation between nutrition knowledge, nutrition attitude, and nutrition behavior. The correlation coefficients r are: 0.375, 0.193, 0.158(P <0.01) respectively. Conclusions:Conclusions can be listed as follows:(1)Medical staff’s nutrition KAP remains average conditions. In spite of good nutrition attitude, understandings of nutrition knowledge are limited to basic nutrition knowledge, insufficient clinical nutrition knowledge, and nutritional behavior which has room to be improved and enhanced.(2)KAP situation of medical staff from community hospitals are better than that of staff from grade III and grade II hospitals; medical staff from grade IIII enjoy better KAP conditions than staff from grade II hospitals;(3)Training in high-level hospitals, attending nutrition classes, managers’ regularly supervision & inspection and departments’ nutrition-related learning can improve the nutritional KAP conditions of medical staff.