DIETETIC PRACTICE Patient-centred care to improve dietetic practice: an integrative review I. Sladdin, 1,2 L. Ball, 1,2 C. Bull 2 & W. Chaboyer 1 1 Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, Australia 2 School of Allied Health Sciences, Griffith University, Gold Coast, QLD, Australia Keywords dietetics, dietitians, integrative review, patient-centred care, person-centred care. Correspondence I. Sladdin, School of Allied Health Sciences, Griffith University QLD 4222 Australia. Tel.: +61755529702 E-mail: ishtar.sladdin@griffithuni.edu.au How to cite this article Sladdin I., Ball L., Bull C., Chaboyer W. (2017) Patient-centred care to improve dietetic practice: an integrative review. J Hum Nutr Diet. 30, 453–470 doi:10.1111/jhn.12444 Abstract Background: Patient-centred care (PCC) is associated with significant improvements in patients’ health outcomes and healthcare systems. There is an opportunity to better understand PCC in dietetics. Thus, the present integrative review aims to critically synthesise literature relating to PCC in dietetics. Methods: A systematic literature search was conducted between February and March 2016. Studies were included if they (i) involved dietitians and/or patients who had participated in an individual dietetic consultation; (ii) related to one or more components of PCC; and (iii) were empirical full- text studies in English, involving adult participants, published between 1997 and 2016. Following title and abstract screening, full texts were retrieved and independently assessed for inclusion by two of the investigators. Two independent investigators conducted data extraction and quality assessment using the Mixed Methods Appraisal Tool. Study findings were analysed the- matically using meta-synthesis. Twenty-seven studies met the inclusion cri- teria. Results: Six themes were discovered inductively: (i) establishing a positive dietitian–patient relationship; (ii) displaying humanistic behaviours; (iii) using effective communication skills; (iv) individualising and adapting care; (v) redistributing power to the patient; and (vi) lacking time for PCC prac- tices. The first three themes were closely related. Studies used a broad range of methodological designs. Limitations of the studies included a lack of reflexivity and a lack of representativeness of the study population. Conclusions: It is apparent that dietitians require good communication skills and humanistic qualities to build positive relationships with patients. Patients strongly desire individualised nutrition care and greater involve- ment in care. Ensuring dietitians are able to incorporate patient-centred practises during care requires further research. Introduction Patient-centred care (PCC) is a priority for modern healthcare systems (1,2) . Patient-centred care increases patient and doctor satisfaction, enhances relationships between clinicians and patients, better engages patients in care, increases patients’ quality of life (3) , and is associated with significant improvements in clinical outcomes (4–7) . Benefits to healthcare systems and organisations have also been recognised, including increased healthcare effective- ness (2) , decreased healthcare costs (3,6,8) and reduced length of stay (6,7) . Internationally, the importance of PCC has been endorsed by the World Health Organiza- tion (1) , the United Kingdom Health Foundation (2) and the United States Institute of Medicine (9) . In Australia, implementation of PCC has been supported by the Aus- tralian Charter of Healthcare Rights (8) , the National Safety and Quality Framework (10) and the National 453 ª 2017 The British Dietetic Association Ltd. Journal of Human Nutrition and Dietetics