Dietitians' perceptions of identifying and managing malnutrition and frailty in the community: A mixed-methods study

• Published in: Nutrition & dietetics 2023-11, Vol.80 (5), p.511-520
• Main Authors: Roberts, Shelley, Gomes, Kristin, Rattray, Megan
• Format: Article
• Language: English
• Subjects: Community health care; Dietitians; Frailty; Health behavior; Interviews; Malnutrition; Medical personnel; Mixed methods research; Nutrition; Patient-centered care
• ISSN: 1446-6368; 1747-0080
• DOI: 10.1111/1747-0080.12799

This study aimed to explore dietitians' perceptions of their current practice for identifying and managing malnutrition/frailty in the community, to fill an evidence gap. This mixed-methods study involved an online survey distributed to dietitians practising in Australia and New Zealand, and semi-structured interviews with a subset of survey participants. The 34-item survey and interviews explored dietitians' practices for identifying/managing malnutrition and frailty, focusing on the community setting. Survey data were analysed descriptively and some simple association tests were conducted using statistical software. Interview data were analysed thematically. Of the 186 survey respondents, 18 also participated in an interview. Screening and assessment for malnutrition varied in the community and occurred rarely for frailty. Dietitians reported practising person-centred care by involving clients/carers/family in setting goals and selecting nutrition interventions. Key barriers to providing nutrition care to community-dwelling adults included a lack of awareness/understanding of nutrition by clients and other health professionals (leading to them not participating in or valuing nutrition care), lack of time and resources in the community, and client access to foods/supplements. Enablers included engaging family members/carers and coordinating with other health professionals in nutrition care planning. Reported practices for identifying malnutrition and frailty vary in the community, suggesting guidance may be needed for health professionals in this setting. Dietitians reported using person-centred care with malnourished and frail clients but encountered barriers in community settings. Engaging family members/carers and multidisciplinary colleagues may help overcome some of these barriers.