MacLellan Debbie, Lordly Daphne, Gingras Jacqui
Department of Family and Nutritional Sciences, University of Prince Edward Island, Charlottetown, PE, Canada.
Can J Diet Pract Res. 2011 Spring;72(1):37-42. doi: 10.3148/72.1.2011.37.
The process of professionalization has been widely studied in nursing, but little is known about it in dietetics. We explored the process of professionalization using an integrative review of nursing literature. Three research questions were addressed: 1. What are the stages of professional socialization? 2. Who are the participants in the socialization process? 3. What challenges are associated with the socialization process? From an initial list of 322 articles compiled from a search of relevant databases, 49 English-language primary research papers were selected for review. A form of constant comparative analysis was conducted to extract relevant data into categories based on the research questions. Findings suggest that the process of professional socialization is a complex and stressful process, which occurs in three phases and begins before entry into the formal education system. Within the formal education system, faculty and preceptors can have a positive or negative impact on an individual's professional growth and development. Much work is needed to develop an understanding of this process in dietetics, but the findings will have immediate relevance to dietitians' educational and practice contexts.
护理领域对专业化过程已进行了广泛研究，但营养学领域对此了解甚少。我们通过对护理文献的综合综述来探究专业化过程。研究了三个问题：1. 专业社会化的阶段有哪些？2. 社会化过程的参与者有哪些？3. 社会化过程面临哪些挑战？从搜索相关数据库汇编的322篇文章的初始列表中，挑选了49篇英文初级研究论文进行综述。采用持续比较分析的形式，根据研究问题将相关数据分类提取。研究结果表明，专业社会化过程是一个复杂且充满压力的过程，分三个阶段进行，且在进入正规教育系统之前就已开始。在正规教育系统中，教师和指导教师可能对个人的职业成长和发展产生积极或消极影响。要深入了解营养学领域的这一过程，仍有许多工作要做，但这些研究结果将与营养师的教育和实践背景直接相关。
