Abstract
Purpose: The aim of the study was to increase interprofessional functional nutrition and mindful eating education interventions that improve patient-driven/value-based Whole Health care among patients with spinal cord injury and neurologic disorders.
Design: Pilot quality improvement project, pre-post design was used in the study.
Methods: Functional nutrition and mindful eating Whole Health interventions were implemented through a preestablished education program over 6 weeks in a Veterans Affairs healthcare facility.
Findings: An increased level of participants' self-awareness related to internal (60.6%) and external (54.5%) food environments was apparent. The evaluation of the Personal Health Inventory was indicative of value-based improvement on the "Food and Drink" component (35.7%), whereas 21.4% of participants reported a value-based improvement in "Power of the Mind."
Conclusion: Interprofessional nutrition and mindful eating interventions, and personal health assessment tools support Whole Health care for management of chronic disease.
Clinical Relevance: Nutrition and mindfulness group education can be implemented into clinical care. The project modeled successful interprofessional collaboration.