Table 2 Results of the purpose built multi-disciplinary team satisfaction survey
Survey item (rating from 1 to 5)a | Scores out of 5 N (%) participants | CFIR construct theme | Additional free text comments |
|---|---|---|---|
Patients have access to adequate dietetic intervention prior to their surgery to optimise them for surgery. | 2 = 1 (7.1%) 3 = 2 (14.3%) 4 = 6 (42.9%) 5 = 5 (35.7%) | 3.3 Available Resources | “[Would like] more dedicated dietitian time.” “[Would like] better resourcing.” |
The dietitian sees patients at the right times prior to their surgery | 3 = 1 (7.1%) 4 = 8 (57.1%) 5 = 5 (35.7%) | 2.1 Patient needs and resources | “Flagging of high-risk patients.” |
There is a clear process to ensure that dietitians know about all patients undergoing curative Upper GI surgery prior to their inpatient admission | 2 = 1 (7.1%) 3 = 6 (42.9%) 4 = 1 (7.1%) 5 = 6 (42.9%) | 3.2 Structural Characteristics | |
Patient oncology/surgical and nutritional care is well coordinated during all phases of the patient treatment from diagnosis/planning stage to time of surgery | 2 = 1 (7.1%) 3 = 3 (21.4%) 4 = 7 (50.0%) 5 = 3 (21.4%) | 3.1 Networks and communication 3.2 Structural Characteristics | |
There is good communication between the oncology/surgical team and the dietitians about individual patient care during all phases of the patient treatment from diagnosis to discharge. | 2 = 1 (7.1%) 3 = 1 (7.1%) 4 = 4 (28.6%) 5 = 8 (57.1%) | 3.1 Networks and communication | “Better interactions, easier to refer [patients].” |
Overall, I am satisfied with the level of nutritional care that patients are receiving in the pre-operative period | 2 = 1 (7.1%) 4 = 7 (50.0%) 5 = 6 (42.9%) | 5.1 Engagement 1.3 Relative advantage | |
Patients appear satisfied with the input they receive about their nutrition. In the preoperative period | 2 = 1 (7.1%) 3 = 3 (21.4%) 4 = 5 (35.7%) 5 = 5 (35.7%) | 2.1 Patient Needs and Resources | “Better outcomes, patients are happy” “patients often remarked on dietitian’s advice positively.” |
There are benefits for all patients undergoing curative Upper GI surgery to see the dietitian prior to surgery. | 4 = 4 (28.6%) 5 = 10 (71.4%) | 5.1 Engagement | |
Only high-risk patients should see the dietitian prior to surgery. | 1 = 4 (28.6%) 2 = 6 (42.9%) 3 = 1 (7.1%) 4 = 2 (14.3%) 5 = 1 (7.1%) | 5.1 Engagement | |
I believe there are improvements that can be made with the dietetic care that patients receive in the pre-operative period. | 2 = 2 (14.3%) 3 = 3 (21.4%) 4 = 7 (50.0%) 5 = 2 (14.3%) | 1.3 Relative advantage | |
I believe that increased dietetic care for patients pre-surgery may lead to improved surgical and nutritional outcomes | 3 = 3 (21.4%) 4 = 2 (14.3%) 5 = 9 (64.3%) | 1.3 Relative advantage | |
Overall, the nutritional care under the Nutrition Care Pathway is improved compared to the previous model | 3 = 6 (42.9%) 4 = 2 (14.3%) 5 = 6 (42.9%) | 1.3 Relative advantage | “Better availability.” “Increased preoperative involvement.” “Positive outcomes in patient care.” |