title: Variable access to quality nutrition information regarding inflammatory bowel disease: a survey of patients and health professionals and objective examination of written information.
abstract: BACKGROUND
  Patients with inflammatory bowel disease (IBD) report a range of nutritional and dietary problems and high-quality written information should be available on these. There is little research investigating the availability and quality of such information for patients with IBD.
  
  
  OBJECTIVE
  This study assessed the type and quality of written information on nutrition and diet available to patients with IBD and the opinions of patients and health professionals.
  
  
  METHODS
  Seventy-two patients with IBD were recruited from a large gastroenterology outpatient centre in England. One hundred dietitians from across the United Kingdom were also recruited.
  
  
  METHODS
  Face-to-face surveys were conducted with patients with IBD. Questions regarding the use, format and usefulness of dietary information received were probed. Dietitians were surveyed regarding written dietary information used in clinical practice. Samples of IBD-specific dietary information used across the UK were objectively assessed using two validated tools.
  
  
  RESULTS
  The majority of patients rated written information as 'good' or 'very good', with the most useful information relating to 'general diet and IBD'. Forty-nine (49%) dietitians reported gaps in written information available for patients with IBD. Fifty-three different samples of IBD-specific information sheets were returned, with widely variable objective quality ratings. Commercially produced written information scored greater than locally produced information (BMA tool, P < 0.05).
  
  
  CONCLUSIONS
  Patient access to high-quality, written, IBD-specific dietary information is variable. IBD-specific written nutrition information needs to be developed in accordance with validated tools to empower patients, encourage self-management and overcome nutritional implications of IBD.
authors.affiliation: Diabetes and Nutritional Sciences Division, School of Medicine, King's College London, London, UK.
authors.forename: Alexis C
authors.initials: AC
authors.lastname: Prince
authors.affiliation: Diabetes and Nutritional Sciences Division, School of Medicine, King's College London, London, UK.
authors.forename: Arifa
authors.initials: A
authors.lastname: Moosa
authors.affiliation: Diabetes and Nutritional Sciences Division, School of Medicine, King's College London, London, UK.|Guy's and St Thomas' NHS Foundation Trust, Department of Gastroenterology, London, UK.
authors.forename: Miranda C E
authors.initials: MC
authors.lastname: Lomer
authors.affiliation: Diabetes and Nutritional Sciences Division, School of Medicine, King's College London, London, UK.
authors.forename: Dianne P
authors.initials: DP
authors.lastname: Reidlinger
authors.affiliation: Diabetes and Nutritional Sciences Division, School of Medicine, King's College London, London, UK.
authors.forename: Kevin
authors.initials: K
authors.lastname: Whelan
mesh_terms: D022126:Access to Information; D000328:Adult; D005260:Female; D006282:Health Personnel; D006801:Humans; D015212:Inflammatory Bowel Diseases / Q000178:diet therapy*; D008297:Male; D008875:Middle Aged; D018673:Nutrition Policy; D064686:Nutritionists; D011795:Surveys and Questionnaires; D006113:United Kingdom
keywords: Crohn's disease; food; inflammatory bowel disease; nutrition; patient experience; patient information; ulcerative colitis