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Amaç: Bu araştırma, cerrahi birimlerde çalışan hemşirelerin cerrahi hastalarının beslenmesine ilişkin bilgi, tutum ve uygulamalarını belirlemek amacıyla yapıldı. Yöntem: Tanımlayıcı tipteki bu araştırma, İzmir ilinde iki üniversite hastanesinin cerrahi birimlerinde çalışan 252 hemşire ile Haziran-Ekim 2014 tarihleri arasında yapıldı. Araştırmada veri toplama aracı olarak araştırmacılar tarafından geliştirilen ve cerrahi hemşirelerinin sosyodemografik özellikleri ile beslenmeye ilişkin bilgi, tutum ve uygulamalarını değerlendiren 48 sorudan oluşan anket formu kullanıldı. Veri analizinde, sayı, yüzde, ortalama, Mann Whitney U, Kruskal Wallis testleri, Cronbach’s α ve Spearman rank korelasyon analizleri kullanıldı. Bulgular: Cerrahi hemşirelerin, cerrahi hastasının beslenmesine ilişkin ortalama bilgi skorunun %75.75 olduğu, ortalama tutum skorunun %82.57 olduğu ve %63.9’unun cerrahi hastasının beslenmesine ilişkin bilgi puanlarının iyi düzeyde olduğu saptandı. Sonuç: Araştırma sonucunda cerrahi hemşirelerinin beslenmeye ilişkin bilgi ve tutum skorlarının yüksek olduğu, bilgi düzeyi puanları arttıkça tutum puanlarının da arttığı saptandı.
Purpose: This research was carried out with the aim of determining the knowledge, attitudes and practices of nurses working in surgical units regarding the nutrition of surgical patients. Method: This identificative type of research was carried out between June-October 2014 with 252 nurses working in the surgical units of two university hospitals in the province of İzmir. The study used a survey form consisting of 48 questions developed by researchers as a data collection tool and evaluating the information, attitudes and practices of the surgeon nurses with the socio-demographic characteristics of nutrition. In data analysis, the number, percentage, average, Mann Whitney U, Kruskal Wallis tests, Cronbach's α and Spearman rank correlation analyses were used. Results: Surgeons found that the average information score on the nutrition of the surgeon was 75.75%, the average attitude score was 82.57% and the information score on the nutrition of the surgeon was 63.9%. Result: The research found that the knowledge and attitude scores of surgeons regarding nutrition were high, and the information level scores increased, and the attitude scores increased.
Objective: The aim of this study was to determine the knowledge, attitudes and practice of nurses working in surgery units regarding the nutrition of surgery patients. Methods: This descriptive study was conducted on 252 nurses working in the surgical clinics of two university hospitals in İzmir during June and October 2014. The questionnaire used to collect data was developed by the researchers, and consisted of 48 questions on the nurses’ sociodemographic characteristics and their knowledge, attitudes and practice with regard to nutrititon. Number, percentage, mean and standard deviation, Mann Whitney U and Kruskal Wallis tests, and Cronbach’s α and Spearman rank correlation were used for data analysis. Results: The mean knowledge score of surgical nurses for the feeding of surgical patient was 75.75% and the mean attitude score was 82.57%, and 63.9% of them had a knowledge level of “good”. Conclusion: As a result of the study, it was found that the knowledge and attitude scores of the nurses about nutrition were high, and the scores of surgery nurses on knowledge of nutrition increased, their attitude scores also increased.
Alan : Sağlık Bilimleri
Dergi Türü : Uluslararası
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