Barr Alison B, Walters Melissa A, Hagan Dorothy W
Oregon Health and Science University/Veteran's Administration Medical Center, Portland, USA.
J Am Diet Assoc. 2002 Oct;102(10):1458-60. doi: 10.1016/s0002-8223(02)90323-8.
A survey was sent to 2000 Registered Dietitians (RD) who passed the national registration exam between 1996 and 1999. RDs were asked to self-report their perceived value of professional preparation attained from four areas of dietetic education: didactic program, supervised practice, work experience, and continuing education. Five questions in the survey asked RDs to estimate the contribution of these four areas, in percentage, to their ability, confidence, knowledge, skills and competence as an RD. Analysis of the data included descriptive statistics and two-way correlation. The return rate for the survey was 45.0%. The dietetic internship consistently received the highest mean response for all five aspects of professional development. Knowledge (31.3%) was the highest contribution from the didactic program. The internship contributed the most to skill development (44.8%). Confidence (32.5%) was the greatest contribution from work experience, and knowledge (8.6%) from continuing education. When asked to indicate their first area of practice, 63.5% of the participants reported working in a clinical position, 19.2% reported community/public health, 13.8% reported other, 12.6% reported food service/management and 3.5% reported entrepreneurial/business. Participants' responses indicate that the internship is a critical aspect of dietetics education in order to develop ability, confidence, knowledge, skills, and competence to practice as an RD. However, each component of dietetic education contributed a unique aspect of professional development that is necessary in the preparation of an entry-level dietitian.
一项调查被发送给了2000名在1996年至1999年间通过国家注册考试的注册营养师（RD）。调查要求营养师自行报告他们从饮食教育的四个领域所获得的专业准备的感知价值：理论课程、实习实践、工作经验和继续教育。调查中的五个问题要求营养师估计这四个领域对他们作为注册营养师的能力、信心、知识、技能和胜任力的贡献百分比。数据分析包括描述性统计和双向相关性分析。该调查的回复率为45.0%。饮食实习在专业发展的所有五个方面一直获得最高的平均回复率。知识（31.3%）是理论课程的最高贡献。实习对技能发展的贡献最大（44.8%）。信心（32.5%）是工作经验的最大贡献，而知识（8.6%）来自继续教育。当被要求指出他们的第一个实践领域时，63.5%的参与者报告在临床岗位工作，19.2%报告在社区/公共卫生领域，13.8%报告在其他领域，12.6%报告在食品服务/管理领域，3.5%报告在创业/商业领域。参与者的回复表明，实习是饮食教育的一个关键方面，以便培养作为注册营养师实践的能力、信心、知识、技能和胜任力。然而，饮食教育的每个组成部分都为专业发展贡献了一个独特的方面，这对于培养一名初级营养师来说是必要的。
