Title

Implementing Evidence-Based Dietary Instruction Strategies in a Specialty Care Clinic

Date of Degree

12-2018

Document Type

Doctoral Project

Degree Name

Doctor of Nursing Practice (DNP)

Program

Nursing

Advisor

Jean Dols

Advisor

Umang Shah

Abstract

Cardiovascular disease is a significant health concern that increases risks for stroke, escalates the development of renal disease, and significantly increases morbidity and mortality risk. Dietary changes can significantly reduce complications in patients with heart and vascular disease. This project was designed to effectively implement and sustain provider and cardiovascular staff instructions on dietary modifications to improve hypertension control and lower cholesterol in patients with cardiac disease using staff support. The project facilitated provider evaluation of patients’ dietary habits to promote wellness in a patient population which was not receiving dietary education. Project interventions included establishing structured methods of providing written and verbal education on the Dietary Approaches to Stop Hypertension (DASH) diet, incorporating motivational interviewing to empower the patient, and promoting active patient participation in treatment plans. Following education for the provider and clinical staff on the importance of the outcomes of diet changes on cardiac health and the provision of a structured method for delivering patient education, the physician and clinical staff were followed over a course of 3 months to evaluate adherence to the education process and promote the sustainability of the project. Clinic providers and staff promoted positive health changes in patients with cardiovascular disease by achieving 85% adherence to the provision of structured dietary instruction aimed at improving dietary habits and subsequently overall cardiac health. This intervention enables doctoral-prepared nurse practitioners to impact providers, nurses and other healthcare professionals to be proactive in improving patient health outcomes by promoting dietary improvements through provider and clinical staff education and clinical process changes.

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