Irma Mikkonen and Marja‐Anneli Hynynen
The aim of this study was to describe nurses' and other health care professionals' views about their patient education skills and how to develop them.
Abstract
Purpose
The aim of this study was to describe nurses' and other health care professionals' views about their patient education skills and how to develop them.
Design/methodology/approach
The data for the study were collected from the participants of the online education course on patient education. The data were analyzed using qualitative content analysis.
Findings
The results show that, in the experience of health care professionals, it is important to make a shift from the professional‐led education and counselling towards an education relationship in which the professional and the patient are equals and represent different kinds of expertise and to develop patient education towards patient‐centredness supporting the patients' self‐management.
Research limitations/implications
The sample used in the research is small.
Practical implications
The participants in this study experienced that, as patient educators, it is necessary for them to acknowledge their own abilities, beliefs and values in order to be able to develop their patient education skills. This is noteworthy because appreciating and acknowledging the importance of reflection is one prerequisite for the paradigm shift from the traditional patient education model towards patient‐centred education. Consequently, it is important to investigate further the best ways of facilitating the development of health care professionals' skills with regard to patient‐centred education.
Originality/value
The study showed that, through education and training, health care professionals can recognize the need to develop their patient education towards patient‐centredness.
Details
Keywords
Irma Tikkanen and Leila Jaakkola
The purpose of this paper is to explore evaluating the nutritional quality of menus by using software in professional kitchens.
Abstract
Purpose
The purpose of this paper is to explore evaluating the nutritional quality of menus by using software in professional kitchens.
Design/methodology/approach
Nutritional quality and the core factors used when evaluating the nutritional quality of menus are discussed. The empirical data were collected in 2008 by theme interviewing nine municipal food service employees. The data were analysed by a thematic analysis.
Findings
The results indicated that both positive and contributing factors emerged as follows: productisation of menu; using a plate model; length of a control period concerning the nutritional quality of the menu; checking the nutrition content when making changes in menus, dishes and food items; dealing with the results of the evaluation in the meetings; including the results in the service agreements; employers' positive attitude displayed towards software suppliers' training; including nutritional quality as a part of service quality; and implementing nutritional quality according to the job descriptions.
Practical implications
A variety of courses should be offered for the students concerning the guidance of food production by using software in professional kitchens; integrating working life into the curriculum; continuous training of the food service personnel; and cooperation with the professional kitchen's software suppliers. Moreover, further implications could involve, for example, developing and diffusing the national model for the nutritional quality follow‐up; and taking the Sinfos‐product information data bank into use.
Originality/value
Active updating of the software and training of the employees are needed in order to ensure the nutritional quality of menus.