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Exploring perceptions, barriers and use of systematic reviews amongst nutrition professionals and nutrition students
Author(s) -
Gooding Bethany,
Probst Yasmine,
Houston Lauren,
Neale Elizabeth
Publication year - 2020
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12598
Subject(s) - demographics , perception , medical education , medicine , systematic review , health professionals , low confidence , social media , confidence interval , psychology , medline , family medicine , nursing , health care , social psychology , economics , economic growth , demography , neuroscience , sociology , political science , law
Aim Systematic reviews (SRs) are a core component of evidence‐based practice and are widely used in developing nutrition policy. This study aimed to examine nutrition professionals and students' perceptions, barriers and use of SRs. A secondary aim was to examine confidence using and conducting SRs. Methods A self‐administered online survey was developed, pilot‐tested and implemented via SurveyMonkey. The survey consisted of 29 items separated into demographics, perceptions, use, and knowledge of SRs, confidence in using and conducting SRs, and barriers to use and conduct of SRs. The survey was disseminated via professional newsletters and social media. Results Ninety‐four nutrition professionals/students completed the survey. Survey results indicated respondents valued SRs, with SRs used most commonly to update knowledge. While most respondents (67%) were confident in using SRs, many (59%) expressed a lack of confidence in conducting a SR. In particular, few respondents (12%) reported confidence in conducting meta‐analyses. The majority of respondents were aware that SRs underpinned guidelines and nutrition resources, however, few (21%) respondents identified that self‐substantiation of health claims were based on SRs. Time, access to scientific database, lack of workplace support and confidence were the main barriers to SRs use. Conclusions SRs were reported as being valued by nutrition professionals and students, though time constraints, a lack of confidence and organisations which did not prioritise research were barriers to conducting SRs. The findings of this survey highlight a need for training and education as potential strategies to promote SR engagement in nutrition professionals and students.