Comparison of basic and advanced behaviour management techniques between Colombian and Spanish parents during regular treatment and in emergency situations.

AIM: To evaluate the acceptance of behaviour management techniques by Spanish and Colombian parents used in paediatric dentistry and the influence of factors that determine their consent during regular treatment and in emergency situations. MATERIALS: An anonymous questionnaire was carried out in which 9 behaviour management techniques (BMTs) used in paediatric dentistry by Spanish and Colombian parents were evaluated in cases of regular dental treatment and in emergency situations (pain and/or dental trauma). The techniques evaluated were: tell-show-do (TSD), voice control, positive reinforcement, distraction, parental presence-absence, nitrous oxide, passive and active restraint, and general anaesthesia. The questionnaire also included information on the sociodemographic information about parents and their children, previous dental experience, and dental anxiety of the parents. The data were analysed using SPSSTM software, r. 26 of IBMTM. A value of p≤ 0.05 was considered as statically significant. RESULTS: A total sample of 124 questionnaire (62 from each country) was obtained. The basic BMT were the most accepted in both countries, especially by Spanish parents. In emergency situations, statistically significant differences were obtained in the acceptance of nitrous oxide and general anesthesia compared to their use in routine treatments (p<0.001). There were no significant differences in the preference of the techniques in relation to the age of the children or parental dental anxiety (p>0.05). An association was found between the socioeconomic status and the acceptance of nitrous oxide (p=0.005) and general anesthesia (p=0.004). CONCLUSION: The basic techniques were the most accepted by Spanish and Colombian parents. However, the Spanish parents had a better perception of both types of techniques compared to the Colombians. Their preference was influenced by factors such as annual income and need for urgent treatment of their children.

Comparison of knowledge between Italian and Spanish parents about the oral health of their preschool children.

AIM: To evaluate and compare baseline knowledge between Italian and Spanish parents with regards to the oral and dental health of their preschool children. METHODS: Study design epidemiological descriptive observational cross-sectional study. The research data was collected through an anonymous bilingual survey, generated through Google Forms and distributed either in paper form or through several digital channels together with a QR code to drive the participants to the questionnaire. In order to assess the differences between Italy and Spain, t-Student (with confidence interval) or Mann-Whitney tests were used to compare the independent numerical variables, and the Chi-Square test was used to compare the independent categorical variables. CONCLUSION: Independently of the differences identified among the two countries, the results show that parents from both nationalities have limited knowledge about their preschool children's oral health and are not fully informed about child's oral hygiene practices.

[Training in dietetics and nutrition from the point of view of the primary care physician]. / La formación en dietética y nutrición vista desde la perspectiva del médico dedicado a la asistencia primaria.

BACKGROUND AND GOALS: Professionals in primary health care have to face a large number of patients with pathologies arising out of nutritional and dietary disorders as well as cope with society's growing interest in such issues. For this reason, we have attempted to assess the extent of the knowledge in questions of nutrition and dietetics that primary health care doctors feel they have received in comparison with what they might have considered necessary, as well as assess the capacity that these doctors feel they have to cope with clinical situations requiring a knowledge of nutrition. SCOPE AND SUBJECTS: 250 doctors working in Primary Health Care and belonging to the Tarragona Province Medical Association. ACTION: Participants received a self-administered questionnaire in which they had to: a) answer closed questions on their sense of clinical ability to handle dietary and nutritional problems; b) give a score for the importance that 62 previously-defined subjects should have in their general medical training; and c) give a score for the attention paid to these topics during their undergraduate training. RESULTS: 36 doctors (age: 38.6 +/- 10 years) with an average accumulated experience in medicine of 12.5 +/- 9.2 years replied to the survey. Respondents reported that 42.5 +/- 25% of their patients required nutritional or dietary action and only 28 +/- 24% receive the same. As for their undergraduate training in nutrition, 19.4% of them considered it to be non-existent and 58.4% described it as insufficient. Respondents reported little ability to handle different clinical situations, particularly involving the identification of patients requiring secondary vitamin therapy or nutritional support and the prescription of low lactose diets. Except for the area of biochemistry and nutritional physiology, respondents reported a great discrepancy between the attention that should have been given during their undergraduate years to the subjects proposed and the training they really received, particularly in questions of clinical dietetics, diet and the prevention of disease as well as nutritional support in disease. CONCLUSIONS: The undergraduate training in questions of dietetics and nutrition is clearly seen to be scant according to primary health care physicians. This might explain in part the insufficient clinical capacity that these professionals feel they have in such matters and the high percentage of patients who do not receive the nutritional and dietary attention these doctors feel is necessary.

La formación en dietética nutrición vista desde la perspectiva del médico dedicado a la asistencia primaria / Training in dietetics and nutrition from the perspective of primary health care doctors

Objetivo y antecedentes: El profesional de la atención primaria se enfrenta a un amplio número de pacientes con patologías subsidiarias de atención dietético-nutricional y a un creciente interés social en estos temas. Por este motivo, pretendemos evaluar el grado de conocimientos en materia de nutrición y dietética que el médico de asistencia primaria opina haber recibido en comparación con los que hubiera considerado necesarios, así como evaluar la capacidad percibida por estos profesionales de enfrentarse a situaciones clínicas que requieren conocimientos relativos a la nutrición.Ámbito y sujetos: 250 médicos dedicados a la asistencia primaria pertenecientes al Colegio de Médicos de la provincia de Tarragona. Intervención: Los sujetos recibían una encuesta autoadministrada en la que debían: a) responder preguntas cerradas sobre su sentimiento de capacidad clínica para afrontar problemas dietético-nutricionales; b) puntuar la importancia que deberían tener en su formación de medicina general 62 temas previamente definidos, y c) puntuar la atención concedida a los mismos temas durante su formación de pregrado. Resultados: Respondieron a la encuesta 36 médicos (edad: 38,6 ñ 10 años) con una media de 12,5 ñ 9,2 años acumulados de experiencia profesional. Los encuestador refieren que el 42,5 ñ 25 por ciento de sus pacientes requieren intervención dietética-nutricional y sólo el 28 ñ 24 por ciento la reciben. Respecto a la formación de pregrado recibida en materia de nutrición, el 19,4 por ciento la considera nula y el 58,4 por ciento insuficiente. Los encuestador refieren una escasa capacidad de afrontar diversas situaciones clínicas, especialmente en relación a la identificación de pacientes subsidiarios de vitaminoterapia o soporte nutricional y a la prescripción de dietas bajas en lactosa. Exceptuando el área de bioquímica y fisiología de la nutrición, los encuestados refieren una gran discrepancia entre la atención que deberían recibir durante el pregrado los diferentes temas planteados y la atención que realmente recibieron, especialmente en temas sobre dietética clínica, dieta y prevención de la enfermedad y soporte nutricional en la enfermedad. Conclusiones: La formación de pregrado en materia de dietética y nutrición resulta claramente escasa según los médicos de atención primaria. Ello podría explicar parcialmente la insuficiente capacidad clínica en estas materias que estos profesionales creen tener y el elevado porcentaje de pacientes que no reciben la atención dietético-nutricional que los facultativos consideran necesaria (AU)

Background and Goals: Professionals in primary health care have to face a large number of patients with pathologies arising out of nutritional and dietary disorders as well as cope with society's growing interest in such issues. For this reason, we have attempted to assess the extent of the knowledge in questions of nutrition and dietetics that primary health care doctors feel they have received in comparison with what they might have considered necessary, as well as assess the capacity that these doctors feel they have to cope with clinical situations requiring a knowledge of nutrition. Scope and Subjects: 250 doctors working in Primary Health Care and belonging to the Tarragona Province Medical Association. Action: Participants received a self-administered questionnaire in which they had to: a) answer closed questions on their sense of clinical ability to handle dietary and nutritional problems; b) give a score for the importance that 62 previously-defined subjects should have in their general medical training; and c) give a score for the attention paid to these topics during their undergraduate training. Results: 36 doctors (age: 38.6 ± 10 years) with an ave-rage accumulated experience in medicine of 12.5 ± 9.2 years replied to the survey. Respondents reported that 42.5 ± 25% of their patients required nutritional or dietary action and only 28 ± 24% receive the same. As for their undergraduate training in nutrition, 19.4% of them considered it to be non-existent and 58.4% described it as insufficient. Respondents reported little ability to handle different clinical situations, particularly involving the identification of patients requiring secondary vitamin therapy or nutritional support and the prescription of low lactose diets. Except for the area of biochemistry and nutritional physiology, respondents reported a great discrepancy between the attention that should have been given during their undergraduate years to the subjects proposed and the training they really received, particularly in questions of clinical dietetics, diet and the prevention of disease as well as nutritional support in disease. Conclusions: The undergraduate training in questions of dietetics and nutrition is clearly seen to be scant according to primary health care physicians. This might explain in part the insufficient clinical capacity that these professionals feel they have in such matters and the high percentage of patients who do not receive the nutritional and dietary attention these doctors feel is necessary (AU)