An evaluation of empathic tendencies of dietitians working in Ankara

Abstract

Aim This study was carried out to determine the level of empathic tendencies of dietitians working in Ankara, Turkey. Methods The study was conducted between February and June 2016 on 175 dietitians aged between 20 and 60 who worked in Ankara, Turkey and volunteered to participate in the study. The Empathic Tendency Scale (ETS) and the Empathic Skill Scale (ESS) were used as data collection tools in the study. Results The median of ETS scores of male dietitians was found to be lower than that of female dietitians (P < 0.05). The differences between the median values of ETS and ESS were determined to be statistically significant in terms of the age groups and the 20-24 age range was found to be the age group with the lowest ETS and ESS (P < 0.05). In this study, it was found that the ETS and ESS median scores of married dietitians were higher, those of the dietitians with no children were lower, and that the ETS median score of the dietitians who had higher level of education was higher (P < 0.05). A positive relationship was found between the working environment satisfaction of the dietitians and empathic behaviours variable (r = 0.133, P = 0.008). Conclusions The empathic skill of the healthcare staff is an important part of the relationship that they establish with patients. When this is assessed from a nutritional point of view, dietitians need to be able to use communication skills effectively, especially empathy, in order to increase the effectiveness of nutrition education they provide.