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Level of empathy among dietitians: A pilot study

AIM
The health-care providers' empathy has been linked to better patient outcomes. The increased demand for dietetics services has called for dietitians to examine their clinical practices and encounters with patients. To date, there are limited studies published on empathy among dietitians. Hence, this study aimed to determine the clinical dietitians' empathy level in Malaysia.


METHODS
Using a purposive sampling method, this study was conducted on dietitians practising in the Malaysian hospitals (government and private). The Toronto Empathy Questionnaire (TEQ), a validated 16-item questionnaire was self-administered, either by online survey method or face-to-face method. Additional information on gender, ethnicity, years of experience and percentage of working time spent on clinical, administrative and other areas were collected.


RESULTS
A total of 69 dietitians participated in the study (private (n = 36) and government (n = 33)). The dietitians' mean total TEQ scores were 49.72 ± 5.62 (score ranged between 35 and 63). Significant difference of mean total TEQ scores was found between dietitians from private (51.06 ± 5.26) and government hospitals (48.27 ± 5.72). There was no significant difference in the level of empathy by gender, ethnicity, years of experience and percentage of time spent on clinical consultations, administration or others while at work.


CONCLUSIONS
Results from this study showed that there were differences in empathy level of Malaysian dietitians by work setting. This preliminary finding serves as a baseline for future studies and could facilitate the development of dietetics education in Malaysia.