BMC nutrition · 2025
Online and face-to-face education are effective to improve clinical competence regarding nutritional care in early chronic kidney disease.
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Márquez-Herrera Roxana Michel, Cortés-Sanabria Laura, Cueto-Manzano Alfonso Martin, Martínez-Ramírez Héctor Ramón, Rojas-Campos Enrique, González-Palacios Aaron, Orozco-González Claudia Nelly, Gómez-García Erika Fabiola
Аннотация
BACKGROUND: Adequate clinical competence (CC) of dietitians for prevention and management of chronic kidney disease (CKD) could have enormous importance to reduce the burden of end- stage kidney disease (ESKD). Unfortunately, this issue has been poorly analyzed, particularly in primary health-care. Online education offers advantages; however, its effect on CC remains unclear. The aim of this study was to compare the effect of an online vs. face-to-face educative intervention on dietitians' clinical competence (CC) regarding nutritional care of early chronic kidney disease (CKD).
METHODS: Dietitians were included in an online (N 51) or face-to-face group (N 23) to receive educational interventions developed by a multidisciplinary team, based on the constructivism paradigm and focused on nutritional aspects of prevention and management of early CKD. Content and duration (8 weeks) of both interventions were exactly the same. To evaluate CC, a validated questionnaire (120 points) was applied at the beginning and end of the study. Participation score (80 points) and satisfaction were evaluated.
RESULTS: Age, gender, work experience, and previous training in end-stage kidney disease were similar and > 90% of participants completed the study in both groups. Comparing groups, participation scores were similar (p = 0.75): online 72.2 ± 4.6 points vs. face-to-face 74.1 ± 3.7 points. Baseline CC score was low in both groups: online 51 (41-65) points vs. face-to-face 49 (40-59) points, p = 0.60, but increased at the end of study: online group score increased 63% (26-91%, p < 0.0001) and face-to-face 74% (20-100%, p < 0.0001), without inter-group difference (p = 0.57).
METHODS: Dietitians were included in an online (N 51) or face-to-face group (N 23) to receive educational interventions developed by a multidisciplinary team, based on the constructivism paradigm and focused on nutritional aspects of prevention and management of early CKD. Content and duration (8 weeks) of both interventions were exactly the same. To evaluate CC, a validated questionnaire (120 points) was applied at the beginning and end of the study. Participation score (80 points) and satisfaction were evaluated.
RESULTS: Age, gender, work experience, and previous training in end-stage kidney disease were similar and > 90% of participants completed the study in both groups. Comparing groups, participation scores were similar (p = 0.75): online 72.2 ± 4.6 points vs. face-to-face 74.1 ± 3.7 points. Baseline CC score was low in both groups: online 51 (41-65) points vs. face-to-face 49 (40-59) points, p = 0.60, but increased at the end of study: online group score increased 63% (26-91%, p < 0.0001) and face-to-face 74% (20-100%, p < 0.0001), without inter-group difference (p = 0.57).