Perceptions des infirmières et infirmiers du Québec de la prise en compte de l’alimentation durable dans leur pratique clinique : une étude qualitative
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Résumé
Introduction : L’alimentation durable désigne une alimentation saine, solidaire et juste, présentant un faible impact environnemental et contribuant à la souveraineté, à la sécurité et à la santé alimentaires. Plusieurs associations infirmières ont manifesté un intérêt croissant pour favoriser la contribution infirmière en regard des enjeux climatiques, notamment en matière d’alimentation durable. Cependant, peu de données sont disponibles sur les rôles et les actions attendues des infirmières et infirmiers.
Objectif : L’objectif de cette étude était d’explorer les perceptions infirmières de la prise en compte de l’alimentation durable dans leur pratique clinique.
Méthodes : Une étude qualitative descriptive a été menée auprès de 6 groupes de discussion impliquant 20 infirmières et infirmiers de 7 régions de la province de Québec, au Canada. Les transcriptions intégrales des rencontres ont été analysées selon une analyse thématique assistée par ordinateur.
Résultats : Les discussions ont révélé 3 thèmes principaux. Premièrement, les infirmières et infirmiers abordent déjà implicitement certaines dimensions de l’alimentation durable et ont une ouverture « théorique » pour l’intégrer davantage. Deuxièmement, les infirmières et infirmiers perçoivent difficilement comment cet intérêt peut se traduire par des actions concrètes en raison du manque de temps et de leurs autres priorités cliniques. Troisièmement, les infirmières et infirmiers ont besoin de soutien de la part des organisations de santé ainsi que des lignes directrices claires, des formations et des outils.
Discussion et conclusion : Plusieurs barrières et inadéquations entre les recommandations émises par les experts et la réalité de la pratique infirmière empêchent la mise en place concrète d’initiatives chez les infirmières et infirmiers qui sont invités à s’engager et à contribuer à la promotion de l’alimentation durable avec une approche dite bottom-up.
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