Investigation on knowledge, attitude and practice of nutrition for stroke patients among community nurses and hospitals

Abstract

Objective To understand the status quo of knowledge, attitude and practice (KAP) of nurses in hospital and community about nutrition for stroke patients, compare their differences, and analyze the common related factors, so as to provide basis for carrying out nutritional nursing education for stroke patients in hospital-community interaction. Methods A total of 160 neurology nurses from 7 Class Ⅲ Grade A hospitals and 161 nurses from 10 community hospitals in Shanghai were selected from August to October 2017 by convenience sampling method. The Chinese version of the Staff Attitudes to Nutritional Nursing Care Geriatric scale were applied in the investigation. A total of 340 questionnaires were distributed and 321 valid questionnaires were recovered, with a recovery rate of 94.4%. SPSS 20.0 software was used for statistical analysis. Results The scores of nutrition knowledge, nutrition attitude and nutritional practice of the 160 hospital nurses were (58.44±12.67) , (72.72±10.73) and (85.50±15.49) respectively, while those of the 161 community nurses were (53.98±13.15) , (75.87±8.24) and (69.81±16.75) respectively. The differences in scores between the two groups were statistically significant (P<0.05) . Multiple linear stepwise regression analysis showed that the factors related to nutritional knowledge were academic qualifications and further study at work. Academic qualifications, duration of continuous nursing for stroke patients and nutritional course in school were related to nutrition attitude. Age, academic qualifications and clinical nutrition nursing training were the main factors influencing nutrition practice scores. Conclusions There are differences in scores of nutrition KAP between hospital and community nurses. Effective nutrition nursing training can improve nurses' KAP of nutrition for stroke patients, so as to ensure the effective development of nutrition nursing services for patients. Key words: Stroke; Nutrition; Nursing care; Knowledge; Attitude; Practice