Introduction
One’s health is closely linked to a person’s lifestyle choices. For example, improper dietary habits can lead to lasting, debilitating problems that significantly decrease one’s quality of life. As this issue is widespread and multifaceted, a single person can not address it appropriately. Behavioral changes for people at risk of heart failure require the work of numerous specialists, such as dieticians, physicians, nurses, and psychiatrists. However, there are challenges for interprofessional cooperation, as nutrition is a complex topic that requires the interventions of numerous specialists.
Main Body
The first obstacle stems from the limited comprehension of diet-related issues among physicians who work with people at risk of heart failure. Due to the lack of appropriate review of the subject, many medical employees fail to accommodate this knowledge in their practice (Qubty & Hicks-Roof, 2022). In order to avoid this problem, I will seek a person with a sufficient understanding of nutrition due to training as a registered dietician who works as a primary care physician.
The second major issue that may arise during the project stems from professional disagreements. Internal conflicts can hinder a team, as members’ opinions may differ due to educational, professional, and social backgrounds, resulting in different experiences and views on the topic (Khalafalla et al., 2020). This problem can be avoided by outlining the patient-centered values that everyone agrees to follow during the study. I will state the goals and the limitations for my team members in the form of guidelines for improved productivity.
Conclusion
In conclusion, interprofessional teams can bring significant positive changes to other people’s lives due to their collective knowledge base. In the example of obesity-related heart failure risks, it is possible to see that a single person may not possess enough information to affect the situation efficiently. The lack of knowledge or a self-centered approach may lead to a team’s failure. This project can be completed successfully with peers who are knowledgeable about the subject and willing to cooperate to benefit patients.
References
Khalafalla, F. G., Covarrubias, K., Fesperman, M., Eichmann, K., VanGarsse, A., & Ofstad, W. (2020). Enhancing nutrition and lifestyle education for healthcare professional students through an interprofessional, team-based training program. Currents in Pharmacy Teaching and Learning, 12(12), 1484-1490. Web.
Qubty, L., & Hicks-Roof, K. (2022). How might enhanced interprofessional collaboration between primary care physicians and registered dietitian nutritionists impact clinical outcomes related to obesity and associated illnesses? A commentary. Public Health Nutrition, 26(3), 550-553. Web.
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