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栄養指導を受けるクライエントとの信頼関係構築に関する予備的研究
https://doi.org/10.18998/00001359
https://doi.org/10.18998/00001359dbeaf9da-1c6f-46e6-b0bb-92691cf9aeb1
| 名前 / ファイル | ライセンス | アクション |
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本文PDF (660.1 kB)
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Copyright(c)2020 by KOMAZAWA WOMEN'S UNIVERSITY
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2020-03-06 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 栄養指導を受けるクライエントとの信頼関係構築に関する予備的研究 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Preliminary Research on Trust Building Factors between Client and Dietician | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 信頼関係 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 栄養指導 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | コミュニケーション | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 管理栄養士 | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | trust relationship | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | nutrition guidance | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | communication | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | dietician | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.18998/00001359 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
吉野, 菜穂子
× 吉野, 菜穂子
× YOSHINO, Nahoko
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | The aim of this study is to examine the role of communication in building trust between dietician and client who needs long-term nutrition guidance. As a preliminary research, we conducted questionnaire and interview with two dieticians who have experience providing nutrition guidance. We asked ① clients’ behaviors indicating motivation towards dietary improvement, ② factors obstructing dietary improvement, and ③ tips for working with undermotivated clients. From the result, we discovered 5 categories of behaviors indicating high motivation: “reception of information” “active involvement” “third party involvement” and “achievement of self-standards”. By contrast, behaviors indicating low motivation was categorized into 5 categories as well: “rigid behavior” “rejective attitude” “ambiguous report” “avoidant attitude”, and “manifestation of powerlessness”. Furthermore, factors obstructing dietary improvement was grouped into 5 categories: “isolation” “unchangeable environment” “expanded role of diet” and “narrowed perspective”. And, tips for working with undermotivated clients were grouped into 3 categories: “broaden the dietician’s perspective” “tell the client that there is no need to jump to the conclusion” and “lead the client to make steady rather than a big progress”. The study showed that dieticians are carefully observing and understanding the client’s behavior, while cooperating with other professionals to assess the client’s living condition and psychological status. The study also suggested that dieticians are flexibly adjusting the amount of giving information and set motivational goal for each client. |
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| 書誌情報 | 号 2, p. 7-16, 発行日 2019-12-25 | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | 駒沢女子（短期）大学 学長 光田督良 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 2434-7574 | |||||||||||
