Nutrition education: A survey of practices and perceptions in undergraduate dietetics education

Dietetics Students' Perceptions of Academic and Health Impacts of the COVID-19 Pandemic

This study examined dietetics students' perceptions of coronavirus disease-2019 (COVID-19) pandemic impacts on academics and mental and physical health. Data were collected via a cross-sectional online survey in February to March 2021 from undergraduate dietetics students across the United States. Among the 526 students who participated, during the fall 2020 semester, 87% experienced increased stress, 64% reported mental health concerns, and 32% reported disordered eating. Sixty-two percent agreed their program met educational needs; however, 62% also agreed COVID-19 negatively impacted the quality of education and 49% agreed to learning less than normal. Pandemic impacts are critical to consider as students enter dietetic internships and start careers.

Foodservice Management Educators' Perspectives on Nutrition and Menu Planning in Student-Operated Restaurants

OBJECTIVE

Explore how student-operated restaurant (SOR) managers consider and apply nutrition principles and menu planning in SORs.

DESIGN

Nineteen SOR managers in the US were recruited to complete an online survey and participate in a 30-60-minute interview. Interviews were conducted via video conference and explored the menu and nutritional characteristics of the SOR at each facility.

SETTING

SORs across the US.

PARTICIPANTS

Managers of SORs.

PHENOMENON OF INTEREST

Menu and nutrition characteristics and their use in SORs.

ANALYSIS

Demographic data were analyzed using SPSS. Thematic analysis was conducted using NVivo software.

RESULTS

Thematic analysis revealed nutrition in practice, nutrition philosophy, and menu planning as the 3 major themes. Nutrition in practice captured the role of nutrition in menu planning, special diets, and healthy options. Nutrition philosophy subthemes explored issues such as the purpose of the SOR experience and instructor perspective on nutrition. Menu planning subthemes addressed issues regarding the menu development process, including menu planning that was student-driven and faculty-driven.

CONCLUSIONS AND APPLICATIONS

Approaches to menu planning had varying degrees of student involvement. Although nutrition was stated as a consideration in menu planning, most programs did not include formalized nutrition criteria as part of the SOR curriculum.

[In Process Citation]

PURPOSE

To describe the motivations, study and career objectives, and satisfaction of future nutrition professionals in Quebec.

METHODS

An electronic questionnaire was sent to the 158 nutrition students graduating from the three Quebec universities offering a nutrition program. Data were analyzed with SPSS software. Descriptive statistics and McNemar’s and χ2 tests were used.

RESULTS

A total of 72 students filled out the questionnaire. Nutrition was the first program choice for 60% of the respondents. An interest in nutrition, health and food, and a desire to help people were the main motivations to undertake nutrition studies. Clinical nutrition is the field most favoured by the students to obtain employment, followed by public nutrition and private practice. Fifty-five percent of the students plan to pursue graduate studies in nutrition and 28% in a related field. The nutrition program met the expectations of 70% of the students.

CONCLUSION

Results show practical training is required to meet the needs of the varied environments, including that of public nutrition, which is a promising field. More information on work contexts should be integrated into the study program.

Assessment of dietitians' nutrition counselling self-efficacy and its positive relationship with reported skill usage

BACKGROUND

Previous studies on nutrition counselling self-efficacy have assessed small groups of dietitians in focused practice areas or evaluated the effectiveness of skills training on only a few skills. This descriptive study developed a comprehensive scale to examine self-efficacy in a large, cross-sectional sample of practising dietitians when performing various counselling skills that promote dietary behaviour changes.

METHODS

A valid and reliable instrument was developed and administered through the Internet to survey dietitians in the USA from various areas of dietetics and with varying years of experience. Items included counselling self-efficacy, skill usage and counselling-related job characteristics. Of the 612 respondents, one group (n = 486) conducted counselling for more than 50% of their work week, and the other group (n = 126) for less than 50%. Factor analysis was used for scale development. Independent samples t-tests and chi-square tests were performed for group comparisons. Correlations and multiple regression analyses further assessed the relationships among variables.

RESULTS

The resultant unidimensional scale contained 25 items. Dietitians reported high self-efficacy scores and frequent skill usage. Those who counsel for more than 50% of their work week were more likely to work in outpatient settings and private practice, reported higher self-efficacy scores, and held longer and repeated sessions. Self-efficacy scores were positively correlated with counselling-related job characteristics. Years of counselling experience and skill usage significantly predicted self-efficacy scores.

CONCLUSIONS

Dietitians perceive themselves to be highly self-efficacious in using counselling skills which may contribute positively to their professional practice. However, the relationship between counselling self-efficacy and actual performance warrants further investigation.

Clinical Registered Dietitians, Employers, and Educators Are Interested in Advanced Practice Education and Professional Doctorate Degrees in Clinical Nutrition

A subset of registered dietitians (RDs) is known to practice at an advanced level, but a clear educational pathway supporting advanced medical nutrition therapy practice has not been identified. Thus, an electronic survey was designed to investigate interest of clinical RDs, employers, and educators in advanced practice competencies and professional doctorate degree programs in clinical nutrition. Usable responses were obtained from 440 of 978 (45%) RDs, 61 of 107 (57%) employers, and 76 of 114 (67%) educators. Mean interest (5 = very interested, 1 = very uninterested) in obtaining advanced practice education was highest among RDs (3.93+/-1.01) and was significantly different (P < 0.01) from employers (3.74 +/-1.28) and educators (2.76+/-1.33). Interest in completing a professional doctorate in clinical nutrition was significantly (P < 0.01) different among RDs (3.05+/-1.28), employers (3.18+/-1.30), and educators (2.3+/-1.34). Employers' mean interest score for hiring RDs with a professional doctorate in clinical nutrition was 4.02+/-0.93. A subset of clinical RDs appears to be interested in obtaining advanced practice competency and enrolling in professional doctorate degrees in clinical nutrition. Clinical nutrition managers in academic medical centers may be interested in hiring advanced practice clinical RDs with professional doctorate degrees. Opportunities exist for educators to develop advanced practice educational experiences and professional doctorate degree programs.