一门旨在提高药学专业学生为患者提供咨询的技能和信心的临床营养课程。
A clinical nutrition course to improve pharmacy students' skills and confidence in counseling patients.
作者信息
Chang Linda, Popovich Nicholas G, Iramaneerat Cherdsak, Smith Everett V, Lutfiyya M Nawal
机构信息
Department of Family and Community Medicine, University of Illinois-Chicago College of Medicine at Rockford, Rockford, IL 61107, USA.
出版信息
Am J Pharm Educ. 2008 Jun 15;72(3):66. doi: 10.5688/aj720366.
OBJECTIVE
To create, implement, and evaluate a PharmD course on primary care nutrition.
DESIGN
A 2-credit hour elective course was offered to second- and third-year pharmacy students. It was informed by the Socratic method using a minimum number of formal lecture presentations and featured problem-based learning exercises, case-based scenarios, and scientific literature to fuel informed debate. A single group posttest design with a retrospective pretest was used to assess students' self-efficacy.
ASSESSMENT
There was a significant overall improvement in students' self-efficacy in their ability to practice primary care nutrition.
CONCLUSION
Completion of a nutrition course improved students' confidence in providing primary care nutrition and empowered them to speak more comfortably about the role of nutrition in the prevention of chronic diseases.
目的
创建、实施并评估一门关于初级保健营养的药学博士课程。
设计
为二年级和三年级药学专业学生提供一门2学分的选修课程。该课程采用苏格拉底教学法，尽量减少正式讲座，以基于问题的学习练习、基于案例的情景和科学文献为特色，以推动有见地的辩论。采用单组后测设计并进行回顾性前测来评估学生的自我效能感。
评估
学生在初级保健营养实践能力方面的自我效能感有显著的总体提高。
结论
完成营养课程提高了学生提供初级保健营养的信心，并使他们能够更自如地谈论营养在预防慢性病中的作用。
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