Education Matters: Certified health professionals have higher credibility than non health professionals on Instagram

Social media serves as an accessible source of health information and nutrition information. Instagram, an internationally known social media platform with an average of more than 1 billion monthly active users, allows its users to create and share content. However, the credibility of the nutrition content created by users with unknown qualifications may be questionable. The objective of this study is to assess the credibility of content created by nutrition influencers on Instagram by comparing health professionals with non-health professionals.  For this study, “influencer” is defined as an Instagram user with at least 15,000 followers who promotes products, services, or ideas and who creates nutrition- or health-related content. For each influencer (n=29), two posts were selected every month from August 2018 to July 2019. Using the “Credible Information Factsheet” from the Dietitians of Canada, a credibility score based on four dichotomous criteria was created. Looking at the 24 posts of each influencer holistically, a credibility score out of 4 was calculated, with 0 being the least credible and 4 being the most credible.  Without exception, a greater proportion of health professionals compared to non-health professionals met each criterion from the “Credible Information Factsheet”. 92% of the health professionals met criteria 1 (Miracle Cure) compared to only 31% of non-health professionals. This demonstrates how the vast majority of health professionals would not promise a miracle cure, while most non-health professionals would readily promise a miracle cure. Additionally, 46% of health professionals met criteria 4 (Research-based) compared to only 19% of non-health professionals, which demonstrates how non-health professionals do not support claims with research. When looking at the total credibility scores for health professionals and non-health professionals, not a single health professional scored a total of 0, while not a single non-health professional scored a total of 4. Most importantly, health professionals had an average credibility score of 2.4, which is twice as high as that of non-health professionals (1.2).  Overall, health professionals appeared to be more credible than non-health professionals. By viewing nutrition information posted on Instagram by non-health professionals, followers potentially expose themselves to misinformation. Further research should be undertaken to validate the credibility score based on the “Credible Information Factsheet” by determining how adept the factsheet is at differentiating credibility for Instagram content

Full-time employment, diet quality and food skills of Canadian parents

Purpose : To explore the associations between full-time employment status, food skills, and diet quality of Canadian parents. Methods : A sample of Canadian parents (n = 767) were invited to complete a web-based survey that included sociodemographic variables, questions about food skills, and a validated food frequency questionnaire. Results were analyzed with linear and logistic regression models, controlling for sociodemographic variables and multiple testing. Results : After controlling for covariates and multiple testing, there were no statistically significant differences in foods skills between parents’ employment status. Time was the most reported barrier for meal preparation, regardless of work status, but was significantly greater for full-time compared with other employment status (P < 0.0001). Additionally, parents who worked full-time had lower odds of reporting food preferences or dietary restrictions (P = 0.0001) and health issues or allergies (P = 0.0003) as barriers to food preparation, compared with parents with other employment status. These results remained statistically significant even after controlling for covariates and multiple testing. Conclusions : Overall, food skills did not differ significantly between parents’ employment status. Time, however, was an important barrier for most parents, especially those working full time. To promote home-based food preparation among parents, strategies to manage time scarcity are needed.Objectif : Explorer les associations entre une situation d’emploi à temps plein, les compétences alimentaires et la qualité de l’alimentation des parents canadiens. Méthodes : Un échantillon de parents canadiens (n = 767) a été invité à répondre à un sondage Web comprenant des variables sociodémographiques, des questions sur les compétences alimentaires et un questionnaire de fréquence alimentaire validé. Les résultats ont été analysés au moyen de modèles de régression linéaire et logistique en tenant compte des variables sociodémographiques et des tests multiples. Résultats : Après avoir tenu compte des covariables et des tests multiples, aucune différence statistiquement significative n’a été observée quant aux compétences alimentaires des parents en fonction de leur situation d’emploi. Le temps était l’obstacle à la préparation des repas le plus souvent mentionné, quelle que soit la situation d’emploi, mais il était considérablement plus important chez les personnes travaillant à temps plein comparativement aux personnes ayant une autre situation d’emploi (P < 0,0001). De plus, les parents qui travaillaient à temps plein avaient moins de chances d’indiquer que leurs préférences ou restrictions alimentaires (P = 0,0001) et leurs problèmes de santé ou leurs allergies (P = 0,0003) étaient des obstacles à la préparation des aliments, comparativement aux parents se trouvant dans une autre situation d’emploi. Ces résultats sont demeurés statistiquement significatifs même après avoir tenu compte des covariables et des tests multiples. Conclusions : Dans l’ensemble, les compétences alimentaires des parents ne différaient pas de façon significative en fonction de leur situation d’emploi. Le temps était cependant un obstacle important pour la plupart des parents, surtout pour ceux qui travaillent à temps plein. Afin de favoriser la préparation des aliments à la maison par les parents, des stratégies pour les aider à gérer le manque de temps sont nécessaires

Facilitators and barriers experienced by federal cross-sector partners during the implementation of a healthy eating campaign

To identify facilitators and barriers that Health Canada’s (HC) cross-sector partners experienced while implementing the Eat Well Campaign: Food Skills (EWC; 2013–2014) and describe how these experiences might differ according to distinct partner types. A qualitative study using hour-long semi-structured telephone interviews conducted with HC partners that were transcribed verbatim. Facilitators and barriers were identified inductively and analysed according partner types. Implementation of a national mass-media health education campaign. Twenty-one of HC’s cross-sector partners (food retailers, media and health organizations) engaged in the EWC. Facilitators and barriers were grouped into seven major themes: operational elements, intervention factors, resources, collaborator traits, developer traits, partnership factors and target population factors. Four of these themes had dual roles as both facilitators and barriers (intervention factors, resources, collaborator traits and developer traits). Sub-themes identified as both facilitators and barriers illustrate the extent to which a facilitator can easily become a barrier. Partnership factors were unique facilitators, while operational and target population factors were unique barriers. Time was a barrier that was common to almost all partners regardless of partnership type. There appeared to be a greater degree of uniformity among facilitators, whereas barriers were more diverse and unique to the realities of specific types of partner. Collaborative planning will help public health organizations anticipate barriers unique to the realities of specific types of organizations. It will also prevent facilitators from becoming barriers. Advanced planning will help organizations manage time constraints and integrate activities, facilitating implementation

Health Information Technology in the United States: On the Cusp of Change, 2009

In this report we use the data collected for ONCHIT to focus on EHR adoption in the inpatient setting. We report on several important policy issues. These include the rate of adoption of EHRs among U.S. hospitals generally and among safety-net hospitals, changes in both state and federal policy, and the potential of EHRs to change the quality measurement enterprise

P18 Caring for people with intellectual and developmental disabilities (IDD) during the COVID-19 pandemic: a transcontinental study

Background The COVID-19 pandemic has caused substantial challenges to the support systems of people with intellectual and developmental disabilities (IDD) internationally – this study explored the care experiences of people with (IDD) as reported by nurses in Ireland, the UK, the USA, Canada, Australia and New Zealand. Aim The aim of this study was to carry out an international investigation into the basic care needs experience of people with IDD one year into the Covid 19 pandemic internationally, as observed by nurses. Methods An online 52-item questionnaire was used to survey a convenience sample of 369 nurses across North America, Europe and Australasia. Descriptive statistics were used to rank the challenges in caring for PWIDD. Manifest content analysis was used to analyse open-ended responses. This study was approved by the Institutional Ethics Review Board at one of the co-author’s educational institution. Results The quantitative findings from this study were similar across global regions in terms of the challenges faced by people with IDD, including disrupted socialisation with family/friends, limitations to day programming or educational activities, ensuring sufficient staffing to care for people with IDD and coping with pandemic related changes. Qualitative content analysis of open-ended survey responses revealed many challenges for people with IDD during the pandemic which included, issues relating to meaningful socialisation and daytime activation for positive mental/behavioural health and issues regarding access to the quality healthcare care and understating and adapting to changing public health guidelines. Conclusion Overall this study revealed that the COVID-19 pandemic exposed the existing often unrecognized health and care inequities experienced by people with IDD. Continuing issues with access to care and support for people with IDD in health and social care settings were further impaired by the pandemic. The importance of having meaningful activity and socialization for overall well-being of people with IDD during a long-term public health crisis became very much apparent in the study’s findings. This is especially tragic in a group already experiencing inequitable distribution of healthcare, compounding existing disadvantages across a multitude of life domains. These problems are often accentuated by the stigma associated with disability, and a lack of understanding of the healthcare needs of this population. This study benefited greatly from an international collaboration made more possible due great advances in virtual communication during the pandemic

Meal planning as a strategy to support healthy eating

Meal planning is cited in the latest version of Canada’s Dietary Guidelines as one of four important food skills that help individuals choose, purchase and prepare healthy snacks and foods on a regular basis for themselves and members of their household. While meal planning is often mentioned as a strategy to overcome the main barrier to healthy eating, lack of time, it may also assist individuals reduce stress related to mealtimes and increase frequency of family meals. Although, there is relatively sparse literature that meal planning confers benefits to the diet, there is a history of evidence indicating that it helps manage dietary restrictions related to specific diseases (e.g., diabetes), which can translate into helping the general public consume more fruits and vegetables, while consuming fewer processed foods. In 2013 Health Canada implemented a one-year communication campaign to promote meal planning to Canadian parents as a strategy to increase home-based food preparation and family meals. The campaign evaluation found that awareness was associated with greater odds of having more positive attitudes towards meal planning. However, more than half of parents also reported that lack of time was a major barrier for meal planning. Dietitians can recommend meal planning as a viable strategy to help the public and patients overcome barriers to healthy eating. However, they will likely also need to provide guidance through education and tools to overcome barriers related to meal planning

Nurses\u27 attitudes and emotions toward caring for adults with intellectual disabilities: Results of a cross-sectional, correlational-predictive research study

BACKGROUND: Negative healthcare provider attitudes may contribute to healthcare disparities in adults with intellectual disabilities. This study identified predictors of nurses\u27 attitudes and emotions toward caring for adults with intellectual disabilities in the United States. METHOD: A convenience sample of 248 nurses was used to collect nurses\u27 attitudes and emotions toward caring for adults with intellectual disabilities (Adapted Caring for Adults with Disabilities Questionnaire) and quality of life beliefs (Prognostic Beliefs Scale). RESULTS: Overall, nurses held less positive attitudes toward caring for an adult with intellectual disability versus a physical disability. Intellectual disability nurses held more positive attitudes and emotions and less negative emotions than non-intellectual disability nurses. Quality of life beliefs predicted nurse attitude, positive emotions and negative emotions. The number of adults with intellectual disabilities cared for during the nurse\u27s career predicted negative emotions. CONCLUSIONS: Future interventions should focus on improving nurses\u27 understanding of the quality of life of adults with intellectual disabilities

Validation of the canadian version of the shame and stigma scale for head and neck cancer patients

Cancers of the head and neck and their treatment can cause disfigurement and loss of functioning, with a profound negative impact on the person’s self-image and psychosocial wellbeing. This can lead to experiences of shame and stigma, which are important targets for psychosocial interventions. Accurate measurement and identification of these problems enables clinicians to offer appropriate interventions and monitor patients’ progress. This study aimed to validate the Canadian version of the Shame and Stigma Scale (SSS) among French- and English-speaking head and neck cancer patients. Data from 254 patients from two major Canadian hospitals were analysed. The existing four-factor structure of the SSS was supported, with the following subscales: Shame with Appearance, Sense of Stigma, Regret, and Social/Speech Concerns. The Canadian SSS showed adequate convergent and divergent validity and test–retest reliability. Rasch analysis suggested scale improvement by removing two misfitting items and two items with differential functioning between French- and English-speaking patients. The final 16-item scale version was an adequate fit with the Rasch model. The SSS provides more accurate measures for people with high levels of shame and stigma, and thus has utility in identifying patients with more severe symptoms who may be in need of psychosocial interventions