Oral Presentation Joint Annual Scientific Meeting of the Nutrition Society of NZ and the Nutrition Society of Australia

Wellness, wellbeing and food choice clinical practice tool - a way forward for patient-centred weight loss practice (339)

Anne-Therese McMahon 1 , Linda Tapsell 1 , Anne Lechner 1 , Katie Irwin 1
  1. University of Wollongong, Gwyneville, NSW, Australia

Background: Evolving social constructs of health incorporating concepts of wellness and wellbeing may challenge nutritionists with the implementation of patient-centred interventions. This study aimed to describe the two-stage development of a clinical questionnaire tool based on a research derived Wellness, Wellbeing and Food Choice Framework (WWFCF) to support patient-centred weight loss.

Methods: In stage one, existing validated questionnaires were reviewed to identify suitable items related to themes and sub-themes developed initially with female respondents. Male response data from the original WWFCF study was also analysed using the coding framework from the WWFCF to determine suitability and relevance of use of items in a male population. Nvivo software was used to manage and organise this secondary qualitative analysis. At completion of stage one, a 23 item prototype questionnaire tool was developed.

Stage two sought to refine the tool further by assessing face validity with ten experts in health academia. Feedback from face validity identified ambiguous and/or inappropriate items which were altered or eliminated. Structural changes were also imposed based on face validity data to improve the clarity of the questionnaire tool.

Results: The final prototype developed is a self-report questionnaire tool, consisting of 21 items reflecting the key themes of the WWFCF framework.

Conclusions: The tool should allow nutritionists develop strategies incorporating patient-centred approaches in weight loss intervention. Further research is required to assess the suitability of the tool in actual practice. The research thus far may act as a platform for further tests of construct validity and reliability. 

Funding source: Smart Foods Centre UOW