PROFESSIONAL BURNOUT IN THE WORK OF DIETITIANS: DIMENSIONS OF CHALLENGES AND EXPERIENCES

Abstract

The article addresses professional burnout among dietitians in the Lithuanian healthcare system through qualitative research using in-depth interviews. It explores the multidimensional nature of burnout, highlighting individual experiences and systemic challenges.

The study reveals five core causes of burnout among dietitians: the undervaluation and low status of the profession, emotional exhaustion, a gap between study content and real work practice, lack of collegial support combined with competition, and the search for meaningfulness and motivation in their work. These factors collectively affect dietitians’ health and work quality, emphasizing the urgent need to improve study programs, workplace conditions, and societal perceptions of dietitians. The findings align with international research, underscoring burnout as both an individual and systemic phenomenon requiring comprehensive preventive measures and workplace improvements.

Burnout is contextualized as a psychological condition marked by emotional exhaustion, depersonalization, and reduced professional accomplishment, previously well-documented among healthcare workers like doctors and nurses, but underexplored in dietitians. The multifaceted roles dietitians play—from nutritional counselling to managing financial and organizational duties—increase psychological strain, further exacerbated by inadequate recognition and support. International surveys show high burnout prevalence among dietitians, linked to heavy workloads and lack of professional appreciation.

The research methodology involved deep interviews with five Lithuanian dietitians with diverse institutional backgrounds and work experience over three years. The data were analyzed thematically to uncover subjective experiences and emotions related to burnout and professional satisfaction. Key challenges emerged, including professional isolation, financial insecurity, high workloads, bureaucratic barriers, and client misunderstandings driven by misinformation.

Participants expressed that professional fulfilment largely stems from witnessing clients’ positive nutritional changes, gaining trust, and contributing meaningfully to public health education. However, work satisfaction is compromised by systemic issues like unclear professional status in medical settings, insufficient practical training in educational programs, and a competitive, sometimes unsupportive work environment. The study highlights a mismatch between academic preparation and workplace realities, with calls for more practical, client-interaction-focused training and enhanced teamwork skills.

Emotional exhaustion is described as a significant drain, aggravated by individual work settings and minimal institutional backing. The study reflects similar findings from Canadian and Australian research, pointing to high emotional distress linked with understaffing, inadequate leadership support, and complex interdisciplinary interactions. These conditions threaten the continuity and quality of nutritional care, as frequent staff turnover disrupts patient services.

The article underscores the importance of societal and institutional recognition of dietitians’ roles, which remain insufficiently defined and appreciated in Lithuania, affecting morale and career development prospects. Participants noted that the dietitian’s role is often misunderstood or diminished to food preparation tasks, leading to professional devaluation. They also face outdated or excessive academic curricula not aligned with real-world skills needs. Addressing these systemic gaps is crucial for improving professional well-being and reducing burnout risk.

The research also discusses the emotional labour inherent in dietetics, where resistance or misinformation from clients about nutrition imposes psychological stress. This emotional dimension ties closely to client interaction dynamics, which can either support professional satisfaction or fuel burnout when clients are unreceptive or hostile toward recommended dietary changes.

Lastly, the article points to international systematic reviews and meta-analyses highlighting the severity of emotional burnout in dietitians globally, advocating for standardized burnout definitions and assessment tools specific to this profession. It emphasizes the need for interventions tailored to sociocultural and educational contexts to enhance the resilience and sustainability of dietetics professionals.

In conclusion, the article argues for multi-level actions to combat burnout among dietitians in Lithuania, including improving educational content, enhancing interprofessional collaboration, fostering collegial support, refining professional identity and status, and providing institutional and societal backing. Such steps will help maintain dietitians’ emotional health, professional motivation, and effectiveness in delivering high-quality nutritional care, which ultimately benefits public health outcomes. This comprehensive exploration adds valuable insight to an under-researched but critical issue in healthcare workforce sustainability and well-being.