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dc.contributor.authorHickson, M
dc.contributor.authorChild, J
dc.contributor.authorCollinson, A
dc.date.accessioned2023-09-04T10:37:03Z
dc.date.available2023-09-04T10:37:03Z
dc.date.issued2023-08-01
dc.identifier.issn1365-277X
dc.identifier.issn1365-277X
dc.identifier.urihttps://pearl.plymouth.ac.uk/handle/10026.1/21282
dc.description.abstract

<jats:title>Abstract</jats:title><jats:sec><jats:title>Background</jats:title><jats:p>Expanding the primary care workforce to alleviate general practitioner (GP) workload, improve access and improve quality of care is a current UK strategy. Evidence suggests dietitians can improve patient outcomes and make cost savings. The present study aimed to evaluate a dietitian working as an expert generalist and first contact practitioner (FCP) in a general practice multi‐disciplinary team (MDT) to provide appropriate care to patients and reduce GP workload.</jats:p></jats:sec><jats:sec><jats:title>Methods</jats:title><jats:p>A dietitian was employed for 6 months at 0.6 full‐time equivalents in a group of general practices in Devon, UK. Data were collected on the referral source, patient satisfaction, health outcomes and changes in prescribing data for all patients seen by the dietitian. Focus groups and interviews provided data to understand the experience of introducing a dietitian into the team.</jats:p></jats:sec><jats:sec><jats:title>Results</jats:title><jats:p>This model of service delivery showed the dietitian acting as an expert generalist, a FCP and able to educate the MDT. A range of professionals within the MDT referred patients with a wide range of diagnoses (both paediatric and adults) and the dietitian acted as a FCP for 29% of patients. Saving were made for the optimisation of medicine management.</jats:p></jats:sec><jats:sec><jats:title>Conclusions</jats:title><jats:p>The dietitian can improve patient‐centred care for several patient groups; enhance learning for staff around nutrition and dietary issues; and contribute to more efficient working and cost savings around prescription of nutritional products. This was an evaluation of one service and further research is needed to understand the value dietitians can contribute and the factors supporting effective and efficient working in this context.</jats:p></jats:sec>

dc.format.extent1760-1770
dc.format.mediumPrint-Electronic
dc.languageen
dc.publisherWiley
dc.subjectdietetics
dc.subjectfirst contact practitioner
dc.subjectgeneral practice
dc.subjectmulti-disciplinary care team
dc.subjectpatient-centred care
dc.subjectprimary health care
dc.titleA case study of the impact of a dietitian in the multi‐disciplinary team within primary care: a service evaluation
dc.typejournal-article
dc.typeArticle
plymouth.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37526210
plymouth.issue5
plymouth.volume36
plymouth.publisher-urlhttp://dx.doi.org/10.1111/jhn.13217
plymouth.publication-statusPublished
plymouth.journalJournal of Human Nutrition and Dietetics
dc.identifier.doi10.1111/jhn.13217
plymouth.organisational-group|Plymouth
plymouth.organisational-group|Plymouth|Research Groups
plymouth.organisational-group|Plymouth|Faculty of Health
plymouth.organisational-group|Plymouth|Faculty of Health|School of Health Professions
plymouth.organisational-group|Plymouth|Research Groups|Institute of Health and Community
plymouth.organisational-group|Plymouth|REF 2021 Researchers by UoA
plymouth.organisational-group|Plymouth|Users by role
plymouth.organisational-group|Plymouth|Users by role|Academics
plymouth.organisational-group|Plymouth|REF 2021 Researchers by UoA|UoA03 Allied Health Professions, Dentistry, Nursing and Pharmacy
plymouth.organisational-group|Plymouth|Research Groups|Plymouth Institute of Health and Care Research (PIHR)
dc.publisher.placeEngland
dcterms.dateAccepted2023-07-11
dc.date.updated2023-09-04T10:37:02Z
dc.rights.embargodate2023-9-6
dc.identifier.eissn1365-277X
dc.rights.embargoperiodforever
rioxxterms.versionofrecord10.1111/jhn.13217


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