Developing Effective Dietary History Interviewing Skills

Abstract

The purpose of this work was to develop effective dietary history interviewing skills in undergraduate clinical nutrition students. A dietary history (hx) interview may be the dietary assessment method of choice to determine usual food intake when conducting an initial nutrition assessment. Unlike food records and food frequency questionnaires, the dietary interview is unique in involving a face-to-face interaction with the client/patient. The dietary interview, however, requires a skilled interviewer to objectively obtain dietary data. An active learning project was developed based on behavioral skills training procedures: identifying requisite (non-verbal and verbal) skills for dietary interviewing; modeling of dietary interview by course instructor; students practicing dietary interview with simulated patient (and videotaping); and students self-assessing skill attainment as evidenced on videotape and by comparing to identified requisite skills. Students' written self-assessments addressing both strengths and limitations were quantitatively evaluated by the instructor based on a 15-point scale available to students. In a recent class of n=46 students, mean score = 13.1 (SD=1.3) points. One re-occurring qualitative theme reported by students follows: “When I started I was so focused on myself that I missed some relevant information from my 'client.' I can now at least really listen to a client and am more comfortable guiding the interview.” Based on sequential steps of behavioral skills training, this project affords clinical nutrition students an opportunity to develop objective dietary hx interviewing skills and thus to grow professionally within a supportive learning environment.