Food and Behaviour Research

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Application of the Knowledge-to-Action framework in translating nutrition and dietetic knowledge into practice: A systematic review

Kossinna C, Lau C L, Mayr H L, Wilkinson S A, Young A M, Meloncelli N, Cameron A, Rigby R R, Hickman I J (2025) Nutr Clin Pract 40(6):1276-1300 doi: 10.1002/ncp.70016. Epub 2025 Aug 20 

Abstract:

Background: The Knowledge-to-Action (KTA) framework was first developed in 2006 and has become a widely used tool to support translating evidence into practice. Despite its broad application, no systematic review has examined its use in studies of nutrition research translation. This systematic review (PROSPERO ID: CRD42024613147) aims to describe the characteristics of nutrition translation studies that use the KTA, the application of the KTA stages, and the actors involved in the knowledge translation effort and study quality.

Methods: Searches were performed across four databases to include original nutrition studies in English that cite and apply the KTA from 2006 to April 2025. Data were extracted by two independent reviewers. The appraisal of the study quality used the Mixed Methods Appraisal Tool.

Results: Twenty-three studies met the inclusion criteria, and most were conducted in a hospital setting (n = 15) by multidisciplinary teams targeting change in healthcare workforce practices. Studies addressed a range of evidence-practice gaps in topics such as malnutrition (n = 5), postsurgical feeding or enteral nutrition (n = 5), infant feeding (n = 2), and dietary patterns (n = 2). The KTA was used flexibly either partly or as a complete cycle, often with integration of other implementation frameworks and mixed methodologies, tailored to project context. Although the quality of studies was generally high, the lack of quantitative baseline data in most studies limited assessment of effectiveness.

Conclusion: The KTA framework is an adaptable and valuable tool that has been used to address evidence-practice gaps across broad topics related to nutrition and dietetics.