Communication competence within dietetics: dietitians' and clients' views about the unspoken dialogue--the impact of personal presentation.

BACKGROUND: Although client communications are affected by clients' assumptions about professionals' characteristics drawn from dress attire, little is known about how this dialogue operates in dietetics. The present study aimed to describe how dietitians and their clients interpret this dialogue and to explore the implications for practice. METHODS: A purposive quota sample of dietitians (n = 46) from 21 health services in one state of Australia and a quota of their adult patients (n = 34) were interviewed about dietitians' nutrition education roles. Semi-structured interviews were transcribed and identified themes developed into a questionnaire to survey Australian dietitians. Analysis used frequencies and nonparametric statistics (P <0.05). Triangulation of the results obtained from the studies revealed a strong agreement between data sources. RESULTS: Dietitians' dress attire was perceived as a key source of nonverbal communications by dietetics clients. This was recognised by 75% of the 256 dietitians who were surveyed nationally. Dietitians favoured a professional style (i.e. skirt or slacks, with top). Many clients rejected formal dress (i.e. suit, high heels) as being a potential communication barrier. Some clients viewed dietitians' bodily size/shape as a role model. Implications of dietitians' presentation (i.e. how you look) were important to both clients and dietitians. CONCLUSION: Dress style is implicated in nonverbal communication dialogues between the dietitian and client. As a matter of competence and to maintain congruency in communication, dietitians should be aware of their clients' preferences for formality of dress, and conduct their attire accordingly.

Exploring dietitians' verbal and nonverbal communication skills for effective dietitian-patient communication.

BACKGROUND: Little is known about how dietitians conduct their communication with individual patients in the process of nutrition education. To study this issue, both practitioners' and patients' perceptions of dietitians' skills were examined in the first phase of a two-phase study. The resulting narratives were used to develop a questionnaire to survey Australian dietitians involved in clinical practice. METHODS: A purposive sample of dietitians in one state (n = 46; 12%), working in hospital, community or private practice, and a quota of their adult patients (n = 34), were interviewed. In the second stage, Australian dietitians (n = 258; 16%) responded to a national survey in 2006, which asked about educational strategies, communication skills, and professional attributes. Descriptive statistics were used to compare response distributions, and nonparametric statistics were used to examine between-group relationships. Criterion for item acceptance was established as >or=70% agreement. Triangulation of results revealed strong agreement between data sources. RESULTS: Four main communication competencies were established: interpersonal communication skill, nonverbal communication, professional values, and counselling skill. There was no significant difference in practice by work category or experience. The communication competencies, together with 26 accompanying skills, are described. CONCLUSION: An understanding of this guide to communication practice might help enhance dietitian-patient relations.