Partlow C G, Spears M C, Oaklief C R
Department of Hotel, Restaurant, Institution Management and Dietetics,Kansas State University, Manhattan 66506.
J Am Diet Assoc. 1989 Sep;89(9):1321-4.
This research evaluated the expected and actual noneconomic and economic benefits from continuing education as perceived by registered dietitian members of the Kansas Dietetic Association in 1986. A random sample of 180 dietitians was selected from the 550 members of the association; 83.9% of the sample responded to the research questionnaire. Thirteen possible noneconomic or personal benefits and six possible economic or professional benefits were rated on a scale of 1, little or no benefit, to 5, great benefit. The highest ratings on noneconomic benefits were 4.43 expected and 3.95 actual on the benefit of "becoming informed about some subject". On economic benefits, the highest ratings were 4.36 expected and 3.82 actual on "learning recent job knowledge." The overall noneconomic ratings were 2.85 expected and 2.78 actual. On economic benefits, the overall ratings were 3.46 expected and 3.07 actual. Dietitians ranked "expertise of instructors" and "instructor's ability to explain or demonstrate" as the two highest perceived strengths of the continuing education experience. Obviously, the instructor is viewed as an important factor in continuing education. Dietitians rated their degree of participation in continuing experiences in the following descending order: "contributing to the evaluation process", "sharing experiences with others," and "developing goals and ideas."
本研究评估了堪萨斯州营养协会注册营养师成员在1986年所感知到的继续教育的预期和实际非经济及经济效益。从该协会的550名成员中随机抽取了180名营养师作为样本；样本中有83.9%的人回复了研究问卷。13种可能的非经济或个人效益以及6种可能的经济或职业效益按照从1（几乎没有效益）到5（效益极大）的等级进行评分。在非经济效益方面，“了解某些主题”的预期效益最高评分为4.43，实际效益为3.95。在经济效益方面，“学习最新的工作知识”的预期效益最高评分为4.36，实际效益为3.82。总体非经济效益预期评分为2.85，实际评分为2.78。在经济效益方面，总体评分预期为3.46，实际为3.07。营养师将“教师的专业知识”和“教师解释或演示的能力”列为继续教育体验中两个被感知到的最强优势。显然，教师被视为继续教育中的一个重要因素。营养师按照以下降序对他们参与继续教育活动的程度进行了评分：“参与评估过程”“与他人分享经验”以及“制定目标和想法”。
