the Empathy level and Patient-Nutritionist Relationship model during and after COVID-19 in students
DOI:
https://doi.org/10.29105/respyn24.2-844Keywords:
COVID-19, pandemic, nutritionists, EmpathyAbstract
Introduction: The COVID-19 pandemic had an impact on the interactions of the world population, there are few studies describing these changes in health professionals. Objective: To detect differences in the level of empathy and the nutritionist-patient relationship model in nutrition students during and after the COVID-19 pandemic. Material and method: The study was descriptive, cross-sectional, non-experimental, with the voluntary participation of 63 nutrition students who performed their social service, 36 during the pandemic and 27 post-pandemic. The questionnaires used were the Jefferson Medical Empathy Scale (version E) and the Nutritionist-Patient Relationship Model questionnaire. Statistical analysis was performed with the SPSS v. 23 program, using the Chi-square test for correlations, considering statistical significance with a value p≤0.05. Results: The level of empathy, its components of compassion and putting oneself in the patient's place are diminished in pandemic with respect to post-pandemic with values of p<0.05. Conclusion: The pandemic did negatively affect the level of empathy of the nutritionist towards the patient; therefore, we support the need to generate therapies to support health professionals during pandemics.
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