Pender F T, de Looy A E
Department of Biological Sciences, University College Chester, Chester, UK.
J Hum Nutr Diet. 2004 Feb;17(1):25-34. doi: 10.1046/j.1365-277x.2003.00473.x.
The education and training of health care practitioners has undergone recent reform, and indicate that curricula should place emphasis on the development of clinical skills and attitude. The purpose of this study was two-fold: to define the key skills necessary for a competent dietetic student practitioner and to devise a reliable assessment tool to measure and track performance in these key skill areas throughout the period of clinical placement.
Key clinical skills were identified by a concensus group of experienced dietitians and academic practitioners. An assessment tool was then developed to measure these attributes in 43 students undertaking clinical placement at a number of training centres in Scotland. Development of skills was tracked for the entire duration of placements using the novel assessment tool. The assessment tool used a visual analogue scale (VAS) as the measuring score.
A high level of skill attainment was equated with high VAS scores. Performance in three of the four key skills (written skills: r = 0.762, P </= 0.001; interviewing skills: r = 0.697, P < 0.001; and dietary assessment technique: r = 0.697, P </= 0.001) showed impressive correlation co-efficients, indicating a striking and significant positive correlation with the length of training. A high skill performance level attainment was achieved by week 16/17 of training.
The authors are confident that the assessment tool is valid and reliable and measures skill performance objectively. A high level of skill attainment was observed in most students by about the mid-point in training: this allows the student to consolidate these skills in the latter stages of training which is in keeping with educational and practice philosophy of placement learning outcomes.
医疗从业者的教育与培训近期经历了改革，表明课程应着重于临床技能和态度的培养。本研究的目的有两个：确定一名合格的营养学实习学生所需的关键技能，并设计一种可靠的评估工具，以衡量和跟踪临床实习期间这些关键技能领域的表现。
由经验丰富的营养师和学术从业者组成的共识小组确定了关键临床技能。然后开发了一种评估工具，用于测量在苏格兰多个培训中心进行临床实习的43名学生的这些属性。使用该新型评估工具在整个实习期间跟踪技能发展情况。评估工具使用视觉模拟量表（VAS）作为测量分数。
高技能水平等同于高VAS分数。四项关键技能中的三项（书面技能：r = 0.762，P≤0.001；访谈技能：r = 0.697，P < 0.001；饮食评估技术：r = 0.697，P≤0.001）的表现显示出令人印象深刻的相关系数，表明与培训时长存在显著正相关。在培训的第16/17周达到了高技能表现水平。
作者相信该评估工具有效且可靠，能够客观地衡量技能表现。在培训大约中期时，大多数学生都达到了较高的技能水平：这使学生能够在培训后期巩固这些技能，这与实习学习成果的教育和实践理念相符。
