Understanding emotional issues of clients approaching to nutrition counseling: A qualitative, exploratory study in Italy
Journal Title: Journal of Health and Social Sciences - Year 2019, Vol 4, Issue 1
Abstract
Introduction: This study aimed to explore how stressful file events and clients’ emotional feelings may affect their approach towards diet intervention, the client-nutritionist relationship, and dietary outcomes. Methods: Semi-structured interviews were administered to a purposive sample of clients (n = 15; F = 15) and nutritionist/dietitians (n = 14; M = 2, F = 12). All interviews were conducted using an ad hoc track, and the analysis of transcripts was referenced to the Grounded Theory (GT) and to its qualitative analysis methodology. Results: Our findings showed all clients experienced stressful life events and used food as emotional crutch, albeit with three levels of emotional self-awareness: 1) Clients with poor level of emotional self-awareness, emotionally vulnerable, who were diagnosed as ‘emotional eaters’. In this case, the paternalist model in the therapeutic interpersonal relationship between client and nutritionists was prevalent; 2) ‘emotional eaters’ who were partially aware of their disorder and sough emotional support from nutritionist. In this case, the client-nutritionist relationship was more balanced; 3) no ‘emotional eaters’ clients, who well-recognized the risk of ‘emotional eating’ as a maladaptive strategy used to cope with emotionally negative life events and in turn were able to use adaptive coping strategies. In this case, the patient-centred approach in the client-nutritionist relationship was dominant. Conversely, nutritionists all understood that emotional feelings of their clients may impact on the effectiveness of diet and client-nutritionist relationship. Despite this, they all followed the biomedical approach to some degree, yet emphasizing the need to acquire new and more relevant competences in this area, as well as the importance of cooperation between nutritionists and psychologists. Discussion and Conclusions: Having an holistic approach in order to meet the emotional needs of clients may enable nutritionists and dietitians to improve dietary outcomes through a more active, autonomous and patient-centred role for the client. Therefore, nutritionists and dietitians should acquire specific psychological skills and work together with psychologists for an integrative and interdisciplinary approach in the nutrition counselling.
Authors and Affiliations
Angelo R Pennella, Cristina Rubano
Keywords
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- EP ID EP562118
- DOI 10.19204/2019/ndrs8
- Views 144
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