Touger-Decker R, Barracato J M, O'Sullivan-Maillet J
University of Medicine and Dentistry of New Jersey School of Health Related Professions, 65 Bergen St, Newark, NJ 07107-3001, USA.
J Am Diet Assoc. 2001 Jan;101(1):63-9. doi: 10.1016/s0002-8223(01)00017-7.
This study determined the perceived needs and curriculum recommendations for nutrition education, and expected competencies in nutrition of graduates, of predoctoral dental, physician assistant, nurse practitioner, and midwifery programs.
Surveys were mailed to all dental schools (n = 54) and physician assistant (n = 95), nurse practitioner (n = 150), and certified nurse midwifery programs (n = 42) in the United States. Surveys were addressed to the program directors of physician assistant, nurse practitioner, and certified nurse midwifery programs and the associate or assistant dean of academic affairs of dental schools.
A 4-page survey was designed and pilot-tested. The survey included questions on respondents perceptions of and recommendations for their programs in nutrition education and expected nutrition competence level of their graduates. A reminder postcard was mailed 2 weeks after the initial mailing to nonrespondents; a second survey was mailed to nonrespondents 1 month after the postcard mailing.
Data were analyzed using JMP-IN software. Frequencies, and chi 2 analyses, Wilcoxon rank sum test, Pearson chi 2 test.
The overall response rate was 80.7% (n = 276). Perceived needs for competence in nutrition varied by respondents. Most of the physician assistant nurse midwifery, and nurse practitioner program directors had similar perceptions of graduates' competence in nutrition. Dental school academic administrators differed significantly from the program directors about the perceived need for knowing how to counsel on a modified diet and how and when to refer to a registered dietitian. Time was the most important factor that would enhance provision of nutrition education in the programs. Computer-based programs were the most frequently requested education tool to enhance nutrition education.
APPLICATIONS/CONCLUSIONS: The disciplines agreed that graduates of dental schools and physician assistant, nurse practitioner, and nurse midwifery programs need some level of competence in nutrition relative to their discipline. Registered dietitians involved in health professions education can play an active role in developing practice-based, time-sensitive, and flexible strategies for nutrition education of these health professions groups.
本研究确定了博士前牙科、医师助理、执业护士和助产专业项目中营养教育的感知需求和课程建议，以及毕业生在营养方面的预期能力。
向美国所有牙科学校（n = 54）以及医师助理项目（n = 95）、执业护士项目（n = 150）和认证护士助产项目（n = 42）邮寄了调查问卷。问卷收件人为医师助理、执业护士和认证护士助产项目的项目主任以及牙科学校学术事务副院长或助理院长。
设计了一份4页的调查问卷并进行了预测试。该问卷包括关于受访者对其项目营养教育的看法和建议以及对其毕业生预期营养能力水平的问题。在首次邮寄两周后，向未回复者邮寄了提醒明信片；在明信片邮寄一个月后，向未回复者邮寄了第二份调查问卷。
使用JMP-IN软件进行数据分析。采用频率分析、卡方分析、威尔科克森秩和检验、皮尔逊卡方检验。
总体回复率为80.7%（n = 276）。受访者对营养能力的感知需求各不相同。大多数医师助理、护士助产和执业护士项目主任对毕业生的营养能力有相似看法。牙科学校学术管理人员在对了解如何就改良饮食提供咨询以及如何以及何时转介给注册营养师的感知需求方面与项目主任有显著差异。时间是该项目中加强营养教育的最重要因素。基于计算机的项目是加强营养教育最常被要求的教育工具。
应用/结论：各学科一致认为，牙科学校以及医师助理、执业护士和护士助产项目的毕业生在与其学科相关的营养方面需要一定水平的能力。参与卫生专业教育的注册营养师可以在为这些卫生专业群体制定基于实践、时间敏感且灵活的营养教育策略方面发挥积极作用。
