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PubMed2003

Dietetic internship forum--an opportunity to inform.

Each year in Atlantic Canada, a dietetic internship forum is held to inform potential dietetic interns of internship opportunities. This paper provides information to those planning similar events, and seeks to enhance knowledge of students' information-seeking strategies in the internship selection process. The objectives of this study were to 1. profile students who attended the 2000 forum, 2. determine their intentions, 3. determine how--and if--the forum influenced internship selection, and 4. determine overall satisfaction with the forum. A 23-item questionnaire was used to collect data from 52 forum participants (100% completion rate). Results indicated overall satisfaction with the forum. Prospective interns seek, use, and value information about potential training choices, particularly when that information concerns programs outside the Atlantic region. Participants indicated that the forum helped confirm or alter pre-forum perceptions of their first and second internship choices. The results suggest that alternative types of presentations, which would include out-of-region internship opportunities, should be explored to meet students' needs for information better.

Canada↗
PubMed2005

[Integration of research into the dietetic practice of New Brunswick].

In New Brunswick, we have very little information that describes practice-based research in dietetics. To encourage and promote research in this province, it is crucial to describe the place that research has in dietetic practice and determine the number of dietician in New Brunswick that received an education in research methodology. A validated questionnaire was distributed to all the members of the New Brunswick Association of Dietitians; 76% of the members filled out the questionnaire. For 85% of them, their highest level of education is the internship; 15% have a postgraduate degree, and 55% have completed a research methodology course. The dietitians having completed graduate studies perceived fewer barriers to the integration of practice-based research. The Barrier that 81% of the dietitians in the province agreed was most influential in discouraging the implementation of research to daily practice was the time allowed for research at work. Nearly two-thirds (63%) agreed that it is very improbable that they will pursue graduate studies. The probability of pursuing graduate studies decreased with the age of the dietitians: 85% agreed that "family and personal obligations" and "lack of time" were the most important barriers in pursuing graduate studies. The attitude of New Brunswick dietitians towards research was nonetheless positive.

Adult↗
PubMed2006

Solution-focused counselling in Canadian outpatient dietetic practice.

PURPOSE: The use of solution-focused counselling (SFC) in dietetics was examined to determine the demand for an SFC teaching tool for registered dietitians. METHODS: A cross-sectional web-based survey was conducted within the Dietitians of Canada cardiology, eating disorders, and consulting networks, with dietitians who practised in an outpatient setting. Dietitians were surveyed on the seven core components of SFC. RESULTS: Responses (n=58) were received from dietitians practising in seven provinces, who tended to be younger (mean age=44) and who had practised for a mean of 15 years. The entire sample reported use of at least four of the seven core components of SFC. All respondents were interested in receiving a counselling teaching tool for dietitians. CONCLUSIONS: All respondents were using components of SFC in their outpatient practices. The efficaciousness of SFC in dietetic practice has yet to be determined.

Adult↗
PubMed1984

Employment survey of Montreal dietetic internship graduates, 1975-77.

A mail survey of graduates for the previous three years from Montreal area dietetic internships was carried out in 1977-78. One objective of the survey was to collect data on employment status and job turnover. Mailing lists for graduates were obtained from internship program directors. One hundred and ninety-three questionnaires were mailed. Forty-nine percent of the questionnaires were returned. Sixty-one respondents (64%) reported they had left their first position; 73% of these left within one year. The major reason for leaving first positions was 'temporary position' (43%), and 'family reasons' was cited by 10%. Eighty-one percent of respondents were employed at the time of the survey. The major reasons for unemployment were: 'education' (33%); 'family reasons' (22%), and 'no position' (16%). Family reasons for not working were less common in this survey than in a national survey conducted in 1974. Results presented here indicate that recent dietetic graduates who are married and/or have a family are more likely to work today than in 1974, as is the trend for women in other areas of employment. The implications for new graduates are: higher job turnover, fewer permanent positions, and an increase in the number of post graduate degrees.

Analysis of Variance↗
PubMed1983

Dietetics in Australia and New Zealand, May 1983: expanding professional horizons.

This is a report on the author's activities and impressions of the dietetic profession in Australia and New Zealand, during a professional visit in May 1983. Activities included presenting the Abbott Lecture to the Third Annual Conference of the Australian Association of Dietitians, speaking at several state dietetic association meetings, and presenting some seminars. Foodservice systems in several hospitals were observed. Impressions related to the diverse educational backgrounds of dietitians, the focus on clinical practice, and the extreme youthfulness of the profession in some states. The author also modified a post-graduate program at the University of New South Wales to assist dietitians to gain more knowledge in foodservice administration.

Australia↗
PubMed1999

[Culture and nutrition. Dietetics in hospital nursing during the 17 century].

Starting from the important role which feeding and dietetics play in our culture and specifically in activities such as medicine and nursing, this article analyzes aspects like 1., the place of dietetics and feeding found in two manuals, "Instructions for nurses to apply remedies to all kinds of illnesses" and "To attend to many accidents which in the absence of Doctors"; 2., the importance of diets in hospitals throughout the 17th century; 3., the work by nurses related to diets and alimentation during that epoch and the professional training received by these professionals in this regard.

Dietetics↗
PubMed2000

[Dietetics principles. The food pyramid. Disease-nutrition relationship].

Dietetics is a largely unknown discipline among medical professionals as it is not common for them to receive any training in the matter. Nonetheless, this group very often needs to give dietary counselling and even to draw up diets for patients, more often indeed than nutrition specialists. This paper attempts to review some of the basic concepts of dietetics and study in a general way the relationship between illness and nutritional status without going into too much detail as many of the points mentioned here are referred to more fully in other articles in the same monograph.

Adolescent↗
PubMed1975

The dietetic paraprofessional and the external degree. Report on work in progress.

The "University without Walls", i.e., the external degree earned by work off-campus, is a relatively new but increasingly important development in higher education. At Pennsylvania State University, such a program leading to an associate degree is being developed for the dietetic technician. Through correspondence study for credit and other avenues, dietetic paraprofessionals can prepare themselves for upgrading to supervisory roles calling for academic preparation. The need is particularly apparent in view of recently issued requirements that supervisory foodservice personnel in extended care facilities have 90 clock hours of instruction. The projected curriculum will permit the earning of credits by correspondence; through courses taught by multi-media; by transferring courses from other institutions; or by examination. Elements of the curriculum planning are detailed.

Allied Health Personnel↗
PubMed1975

Developing helping relationships in dietetic counseling.

Counseling involves (a) the development of rapport between conselor and conselee and (b) the use by the counselor of strategies to create behavior change in the counselee. Dietetic educational programs have apparently focused on the latter, action-oriented procedures, with little attention being given to training in the development of helping relationships. A training program, designed to build such skills in human resource workers, is described. Listed are six steps considered essential, all of which involve an understanding of self by the counselor, some knowledge of the helping skills, and experience in practicing them. Steps in skill training are also enumerated. The program merits inclusion in dietetic education programs.

Behavior Therapy↗
PubMed1976

Development of a rating scale to measure learning in clinical dietetics. I. Theoretical considerations and method of construction.

The trend to introduce earlier clinical experience in dietetic education requires that attention be directed toward evaluation of learning of such clinical skills as communication and interpersonal relations. Some of the theoretical factors associated with clinical evaluation are discussed, and a method is described for developing a rating scale to measure learning in an intoductory clinical course in dietetics. The method involved: (a) analysis of course objectives to determine the general areas of learning which were appropriate and valid to measure in the clinical environment; (b) specification of observable and one-dimensional behaviors seen as componets of the overall objectives; and (c) concise definition of the rating continuum. Specific attention was directed toward constructing an instrument which could be used to counsel students as well as provide information for determining grades. Preliminary trials indicated the instrument to be practical, reliable, objective, and valid to measure clinical learning.

Communication↗
PubMed2003

Effectiveness of service learning and learning through service in dietetics education.

Positive assessments of service learning as a teaching methodology have stimulated colleges and universities to adopt service learning in their curricula. This study was undertaken to determine whether service learning could be implemented effectively as a teaching methodology in dietetics education. A total of 49 undergraduate students who were enrolled in Nutrition for the Aging course participated in a service learning project. During 5 weeks of the service learning project, students interacted with and assisted clients of the federal Elderly Nutrition Program (Title IIIc). Orientation to the project, reflection on the experience, and evaluation were important components of this project. Evaluation indicated that service learning was an effective teaching method in the dietetics curriculum. Students reported that they were able to integrate the classroom content with real-life experience and learned more while doing so. Service learning had a positive effect on learning by bringing additional personal, professional, and spiritual context to the subject content taught in the classroom and on an understanding of community resources and needs.

Aged↗
PubMed1991

Perceptions of clinical dietetic practice: continuing education and standards.

A survey to examine dietitians' perceptions of the effects of continuing education on dietetic practice and use of standards to measure quality practice was conducted. Continuing education approved for maintenance of professional registration by the Commission on Dietetic Registration (CDR) and continuing education not applicable for registration status (non-CDR) were studied. A self-administered questionnaire was mailed to a random sample of 484 registered dietitians from the northeast United States who had been employed in health care institutions for 3 years or more. A response rate of 40% was obtained. The investigation showed a significantly greater perceived improvement in practice from non-CDR continuing education over a 3-year period than from CDR-approved continuing education. Respondents obtaining less than 30 hours of non-CDR and CDR continuing education over a 3-year period derived a significantly smaller perceived improvement in practice than did respondents obtaining more than 30 hours. Personal standards were used to the greatest extent (87%), followed by standards of the Joint Commission on Accreditation of Healthcare Organization (68%), to measure quality practice. This study indicates that practitioners focusing on improving their practice will want to consider the contributions of informal work-related activities as well as CDR-approved continuing education.

Adult↗
PubMed1991

Providing access to blacks and Hispanics in dietetics education.

To increase the number of blacks and Hispanics in dietetics and three other health professions, the Health Sciences Recruitment and Retention Program was developed and implemented in 1985 by the College of Health at Florida International University in Miami. The coordinated undergraduate program assisted in a federal grant to accomplish the objectives of recruiting and retaining minority students. High school and community college students were recruited using a slide/tape presentation featuring black and Hispanic professionals. In addition, the college offered a summer course entitled "Perspectives of the Health Sciences Professions" to students entering their senior year in high school. In this course, students learned how dietitians, medical laboratory scientists, and physical and occupational therapists treat various disease states. Field trips and site visits provided additional exposure to the professions. A summer orientation and tutorial program was established to retain minority students enrolled in the coordinated undergraduate program. We recommend that this program be considered as a model for dietetics educators to use in developing other programs to increase the number of minorities in the profession.

Black or African American↗
PubMed1991

Position of the American Dietetic Association: nutrition education of health professionals.

The American Dietetic Association supports nutrition education for the health professions and considers didactic, clinical and continuing education top priorities for the next decade. The future of health care will require adequate numbers of qualified professionals. Dietetics practitioners/nutritionists should teach health care providers the importance of nutrition in health promotion and disease prevention and take leading roles in coordinating nutrition education efforts. Expanded nutrition services will enhance the health care system and be an integral part of the health services necessary to meet the public's needs.

Dietary Services↗
PubMed1990

Empathy in clinical dietitians and dietetic interns.

On the premise that empathy is important in patient care and nutrition counseling, the empathy levels of 217 clinical dietitians and 168 dietetic interns were measured using the Davis Interpersonal Reactivity Index. The Interpersonal Reactivity Index is designed to measure four aspects of empathy: empathic concern (EC), fantasy (FS), personal distress (PD), and perspective-taking (PT). Personal and professional characteristics were surveyed to determine possible influence on empathy. The instrument was mailed to 26 randomly selected internship programs. All of the dietetic interns and clinical dietitians who spend 80% of their time in patient care were requested to participate. The mean ages of the dietitians and interns were 35 and 25 years, respectively. Interns scored significantly higher on the EC (29.06, p less than .05) and FS (24.65, p less than .0005) scales than the dietitians (EC = 28.20, FS = 22.53). There was a highly significant negative correlation (r = -0.26, p less than .0001) between fantasy and age for dietitians and interns and between fantasy and experience for the dietitians (r = -0.23, p less than .0005). Dietitians and interns who had had graduate coursework in counselling, psychology, and/or educational psychology had significantly lower mean scores on the PD (17.14, p less than .05) and EC (27.82, p less than .05) scales and a significantly higher mean score on the PT (27.06, p less than .05) scale. Responses to an opinion question indicated that the mean for ideal percentage of time spent in direct patient contact was 70.1 for dietitians and 61.4 for interns, a highly significant difference (p less than .0001).(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1989

Determinants of attitude toward death by students enrolled in coordinated undergraduate dietetic programs.

Data on personal exposure, clinical experience, and educational preparation for dealing with death and dying were collected from 599 student dietitians from 43 coordinated undergraduate dietetic programs. Attitude toward death score was derived from a 15-item modified version of Coolbeth and Sullivan's Death Attitude Questionnaire. Mean score were analyzed using analysis of variance. Scores for all groups (means ranged from 56.8 to 59.9) denoted a positive attitude. No significant differences attributable to the effects of clinical experience (mean = 56.8) or to the interaction of factors were evident. Statistically significant (p less than .05) differences in attitude as a result of personal exposure (mean = 58.1) and educational preparation (mean = 57.8) were noted. Overall, findings of this study suggest that dietetic programs should seek to incorporate death education in curriculums to prepare students to provide emotional support to dying patients and grieving families.

Attitude to Death↗
PubMed1989

Using evaluation strategies within a hospital-based dietetic education program: a case study.

A case study is presented to describe evaluation strategies used to document educational outcome resulting from a consortium-based hospital dietetic education program. Six supporting hospital facilities and 56 graduates were surveyed by questionnaire in June 1985. Within hospitals, results showed dietetic student time was defined as service-based for 46% of reported hours in foodservice experiences and for 54% in clinical experiences. A 71% graduate survey return revealed that 95% of the graduates sought and obtained employment after training, and 93% were employed in 1985 (classes 1974 to 1984).

Dietetics↗
PubMed1989

Food science instruction in undergraduate dietetic education.

To assess the current status of food science instruction in undergraduate dietetic education, a survey was conducted of those persons responsible for teaching this subject in 267 Plan IV and 65 Coordinated Undergraduate Programs. Responses were received from 155 institutions offering a total of 177 programs. Factors examined included the number and academic background of faculty members teaching food science, the structure of the first course in food science, the structure of advanced food science courses required or offered to undergraduate dietetic students, and perceived adequacy of course content. Fifty-eight percent of the respondents had or were candidates for doctoral degrees, and 37% had master's degrees. The results indicated that although all programs offered a beginning course in food science, the required prerequisites and level of difficulty of subject matter varied. Fifty-three percent of the programs required at least one advanced food science course. More than 95% of both beginning and advanced courses are structured to include both lecture and laboratory. Although a majority of respondents indicated satisfaction with the adequacy of course content currently being offered, many made recommendations for improvements. Other concerns included difficulty in locating textbooks and other suitable instructional materials, isolation from others teaching food science, and a lack of standards for content to be included in basic and advanced courses.

Dietetics↗