A new communication model between clients/patients and dietitians: Telenutrition, evaluation of the perspectives of clients/patients and dietitians
| dc.authorid | 0000-0002-1702-2586 | |
| dc.contributor.author | Küçükkatırcı Baykan, Hürmet | |
| dc.contributor.author | Öner, Neslihan | |
| dc.date.accessioned | 2025-04-14T06:28:14Z | |
| dc.date.available | 2025-04-14T06:28:14Z | |
| dc.date.issued | 2025 | en_US |
| dc.department | Kapadokya Üniversitesi, Sağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümü | |
| dc.description.abstract | Purpose: The aim of this cross-sectional study was to determine the status, advantages, and disadvantages of telenutrition from the perspectives of clients/patients and dietitians. Methods: A total of 100 clients/patients and 100 dietitians were recruited to this cross-sectional study. To assess the status as well as the advantages and disadvantages of telenutrition, a set of inquiries, based on the literature review, were posed to both clients/patients and dietitians. Results: Both dietitians (%92) and clients/patients (%61) were found to use telenutrition mainly for weight loss diets. It was found that clients/patients who had time constraints due to their busy lifestyle (63%) and whose dietitian was in another city (36%) preferred telenutrition more frequently. Clients/patients (51%) were more concerned than dietitians (32%) that anthropometric measurements were not taken by the expert (p<0.05). 44% of clients/ patients stated that they frequently change their appointments due to the time-flexible system. Conclusion: Telenutrition has become a necessity today due to the time constraints that many people complain about due to their busy lifestyles, difficulties in traveling to and from hospital/clinic, especially in the elderly age group, pandemics, or natural disasters. In this direction, the steps to be taken to improve telenutrition will increase the quality of telemedicine services. When making relevant improvements, the opinions of the clients/patients group receiving this service and the dietitians providing this service should be consulted and the participation of clients/patients in the formation of health policies should be supported. | |
| dc.identifier.endpage | 317 | en_US |
| dc.identifier.issue | 16 | en_US |
| dc.identifier.startpage | 310 | en_US |
| dc.identifier.uri | https://doi.org/10.31067/acusaglik.1586516 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12695/3384 | |
| dc.institutionauthor | Küçükkatırcı Baykan, Hürmet | |
| dc.language.iso | en | |
| dc.publisher | Acıbadem Üniversitesi Sağlık Bilimleri Dergisi | |
| dc.relation.ispartof | Acıbadem Üniversitesi Sağlık Bilimleri Dergisi | |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | Client | |
| dc.subject | Dietitian | |
| dc.subject | Patient | |
| dc.subject | Telehealth | |
| dc.subject | Telenutrition | |
| dc.title | A new communication model between clients/patients and dietitians: Telenutrition, evaluation of the perspectives of clients/patients and dietitians | |
| dc.type | Article |
