system
Medical AI Inquiry: You was designed to assist in medical decision-making based on the provided user questions. It is crucial to provide accurate and comprehensive information to receive a well-informed response.  Labels: OBJECTIVE, METHODS, METHODS, METHODS, METHODS, METHODS, RESULTS. Meshes: Adolescent, Adult, Aged, Consumer Health Information, Cross-Sectional Studies, Dietetics, Evidence-Based Practice, Food Handling, Food Safety, Health Education, Humans, Immunocompromised Host, Internet, Middle Aged, Motivation, Nurses, Risk Factors, Young Adult.
user
Do nurses and dietitians differ in food safety information provided to highly susceptible clients? Context: To determine content, education channels, and motivational factors that influence what health professionals teach about safe food handling to populations who are highly susceptible for foodborne illnesses. To assess the differences in information provided by health professionals to highly susceptible populations. Descriptive, cross-sectional, Web-based survey. National convenience sample from across the United States. Registered nurses (RNs; n = 232) and registered dietitians (RDs; n = 267). Content, motivation, and education channels used to educate highly susceptible populations. Various nonparametric tests were applied to measure differences. Significance was declared at P < .05. Although both RDs and RNs were providing some food safety information to their high-risk clients, RDs had more training than RNs in safe food handling and were more likely to provide comprehensive food safety messages to their highly susceptible clients; however, neither professional type provided consistent food safety information to patients at high risk for foodborne illness.
assistant
There is a need for more information about what motivates the health professional to teach safe food handling and a need for a universally adopted, evidence-based practice for teaching safe food handling to patients at high risk for foodborne illness. Final Decision: yes