Litchfield Ruth E, Oakland Mary Jane, Anderson Jean
Department of Food Science and Human Nutrition, Iowa State University, Ames 50011-1120, USA.
J Am Diet Assoc. 2002 Oct;102(10):1455-8. doi: 10.1016/s0002-8223(02)90322-6.
Professional organizations, such as the American Dietetic Association are challenged to assure competency of their practitioners. Competency includes higher-level skills such as critical-thinking, cooperative work, effective communication, and use of lifelong learning resources. Information literacy via computer technology is a key component of competency, which needs to be included in dietetic education and training. This dietetic internship examined use of online technology to develop competency using the key-feature exam. Seventy-five dietetic interns from three different programs were divided into those with (n = 44) and without (n = 31) online instruction, to which pre- and post- test key feature exams were administered. Those with online instruction had greater improvement (P < 0.05) on key-feature exams in nutrition support and pediatric nutrition. Competency is complex and difficult to assess, thus tools to better assess the comprehensive scope of practitioner competency are needed. The key-feature exam may be a tool to assess and verify practitioner competency in dietetics professionals.
诸如美国饮食协会这样的专业组织面临着确保其从业者具备胜任能力的挑战。胜任能力包括批判性思维、合作工作、有效沟通以及利用终身学习资源等更高层次的技能。通过计算机技术实现的信息素养是胜任能力的关键组成部分，需要纳入饮食教育与培训之中。此次饮食实习通过关键特征考试来检验在线技术在培养胜任能力方面的应用。来自三个不同项目的75名饮食实习生被分为接受在线教学的组（n = 44）和未接受在线教学的组（n = 31），对两组都进行了关键特征考试的前测和后测。接受在线教学的实习生在营养支持和儿科营养的关键特征考试中取得了更大的进步（P < 0.05）。胜任能力复杂且难以评估，因此需要有更好的工具来全面评估从业者的胜任能力范围。关键特征考试可能是一种评估和验证饮食专业人员从业者胜任能力的工具。
