Healthier futures: primary care nurses' food knowledge and patient advice
2007 (English)In: International Journal of Consumer Studies, ISSN 1470-6431Article in journal (Refereed) Published
In Finland there are valid questions being asked about the sustainability of the current provision in state healthcare systems. Structurally, lower birth rates and greater longevity mean that populations age and present the challenge of chronic illness management in later life for a larger proportion of the population. Culturally, some 50 years after the introduction of a state healthcare system, ageing populations will have greater expectations of service quality than their predecessors. Paradoxically, they will also have a greater engagement with lifestyles which themselves will bring new challenges to long-term health status. There is no single solution to the complex problem of service sustainability but undoubtedly health education provides some potential to limit future demands. Diet-related illness and incapacity are specific health challenges for the coming decades but the problems can be substantially reduced by changing current behaviour. To make such changes possible, knowledge needs to be communicated effectively in terms of simplicity, accuracy and with appropriate timing. Health education can make a major contribution to service sustainability. This paper reports a study of primary care nurses (n = 50) in the Tampere area and examines their capacity to provide healthy eating advice. In this sample, nurses often demonstrated good levels of nutritional knowledge on which to base patient advice, but there was considerable variation. Arguably, focused in-service training would provide updating on theory and practice for more consistent advice and better prospects for behavioural change.
Place, publisher, year, edition, pages
food knowledge, health pomotion, primary care
IdentifiersURN: urn:nbn:se:umu:diva-12112DOI: doi:10.1111/j.1470-6431.2007.00585.xOAI: oai:DiVA.org:umu-12112DiVA: diva2:151783