Post qualification laerning of nutritionists, etc. (fwd)

[LINDA BOBROFF]

Dr. van Teijlingen,
I'd like to address your first question.  
I was surprised to see the media on your list of potential sources of information for health professionals.  I'm even concerned about consumers getting information from the media since there is so much misinformation out there (at least in the U.S.), and would not consider the media a reliable source for health professionals either.  In addition to the problem of interpretation of scientific findings on the part of journalists who really do not have the background in many cases to critically review scientific studies, there is the fact that the level at which scientific information is presented in the media may be too simplistic to benefit most health professionals.  I do agree that we need to keep abreast of what the media are saying so  that we can relate to our clients/consumers and understand the information that they are receiving, but I didn't see this as the focus of your question.  The Internet can be a great source of sound information, but we need to educate ourselves and others about the vast network of misinformation that also is available in Cyberspace.    

I wonder if you have  an educational system similar to our Cooperative Extension System which is a partnership of Federal, State and Local agencies designed to provide consumers with research-based information on a wide range of topics, including all areas of agriculture, family and consumer sciences (including nutrition and diet), and youth development (4-H programs).  At the state level, we provide educational resources as well as training in specific subject matter (my area is nutrition education) to the county Extension faculty who work directly with consumers in their local communities.  We are responsible for providing information that is unbiased and based on the latest research.  Often our county faculty work in collaboration with local dietitians, nurses and other health professionals, as well as with other local agencies, to address critical issues in their counties.  
I'm interested in hearing about similar agencies in other countries represented on this list server.  Most of you in the U.S. are probably familiar with Cooperative Extension, but perhaps this is news to others.  
Best regards,
Linda Bobroff, PhD, RD, LD
University of Florida


----------
From: 	Laura Larsson
Sent: 	Sunday, June 14, 1998 7:17 AM
To: 	Public Health Nutrition Discussion and Information Group
Subject: 	Re: Post qualification laerning of nutritionists, etc. (fwd)

Friends:

I'm forwarding this email from a non-subscriber for your information and
attention. Eric has asked an important question which could lead to some
interesting dialog.

Regards,

Laura
larsson at u.washington.edu
listowner: PHNUTR-L, PHNURSES, PNWHEALTH, HSR-L +
http://weber.u.washington.edu/~hserv/hshome.html
http://weber.u.washington.edu/~phnutr/nutrhome.html

---------- Forwarded message ----------
From: Edwin van Teijlingen <van.teijlingen at abdn.ac.uk>
To: "'phnutr-l at u.washington.edu'" <phnutr-l at u.washington.edu>
Cc: "'Helen Bush'" <hmb3b at udcf.gla.ac.uk>, "'sme195'" <sme195 at abdn.ac.uk>,
        "'Alice Kiger'" <edu159 at abdn.ac.uk>
Subject: Post qualification laerning of nutritionists, etc.


Dear all,

I am currently working on a research project in Scotland (UK) with a 
dietician and another medical sociologist (I am a sociologist).  We are 
studying the question: How do nutritionists, dieticians, and other health 
professionals who give advice on healthy eating to the general public learn 
about research findings.  Or to turn the question round what would be the 
best way to get new information generated from research to the 
practitioners in the field?  I am in the process of setting up focus groups 
in order to find out what would be the right questions to ask the health 
professionals and what would be the best way to ask these questions.

I am looking for advice at three points:

1 -  I try to make an extensive list of possible sources available to 
practitioners on healthy eating interventions and information.  This list 
runs as follows: Media: TV / radio; Media: newspapers / magazines; 
Midwifery/health visitor journals; Nutrition/dietetics journals; General 
health journals; Medical journals: general; Specific medical journals: 
Obstetrics & Gynaecology; Friends; Colleagues with special interest in 
nutrition/healthy eating; Guidelines from senior management; Direct 
supervisor/boss; Seminars in your local area; your local work library; the 
central/public library; Conferences outwith your local area; local 
dietician; leaflets on specific health issues; your clients/patients tell 
you; Internet; your original training (i.e. no updates); Other sources....

Can any of you suggest further sources I have overlooked?


2 - To what extent is it possible to highlight the most important, most 
useful route of getting new research findings into practice?  Is there any 
feeling amongst nutritionists that one method would be must better in 
implementing change based on research than another?

3 -  Is anybody aware of any research (i.e. references) in this field of 
the way nutrition professionals learn after they have qualified?

Thank you very much for your help,

Edwin R. van Teijlingen
Department of Public Health
Medical School
University of Aberdeen
ABERDEEN   AB25 2ZD

tel: +44 (0) 1224 663123 ext 52491
fax: +44 (0) 1224 662994
email: van.teijlingen at abdn.ac.uk
Web: http://www.abdn.ac.uk/public_health