Cutler L
J Am Diet Assoc. 1986 Jul;86(7):932-7.
A mail survey was conducted to clarify the status of nutrition education in baccalaureate degree nursing programs in the United States. Responses from 53% of the 331 schools were classified into 3 groups. Twenty-one percent (36 schools) employed a full-time dietitian, 26% (46 schools) employed a part-time dietitian, and 53% (94 schools) did not have a dietitian on the faculty. Results showed differences within each group and more variability across all groups. In a majority of schools, basic nutrition was a required, three-credit course, taught by a registered dietitian. In one-third of the schools without a dietitian, approximately 15 hours of basic nutrition content was integrated into nursing courses by faculty members who were registered nurses. In most programs, diet therapy was integrated into nursing courses. Teaching responsibilities in the clinical practice area were not always a workload constituent of the full- and part-time faculty dietitians. Several interdependent factors are identified that influence nutrition education in baccalaureate nursing programs. They include and relate to the components of the nutrition curriculum, the implementation plan, and academic preparation of faculty. As the profession of nursing continues to be redefined, revisions in the nutrition component of curriculums will need to be based on present and emerging practice.
为了弄清楚美国护理学学士学位项目中的营养教育状况，开展了一项邮件调查。331所学校中有53%的回复被分为3组。21%（36所学校）聘用了全职营养师，26%（46所学校）聘用了兼职营养师，53%（94所学校）的教员中没有营养师。结果显示每组内部存在差异，且所有组之间的差异更大。在大多数学校，基础营养是一门必修课，3个学分，由注册营养师授课。在三分之一没有营养师的学校中，约15小时的基础营养内容由注册护士教员整合到护理课程中。在大多数项目中，饮食治疗被整合到护理课程中。临床实践领域的教学职责并不总是全职和兼职教员营养师的工作量组成部分。确定了几个相互关联的因素，这些因素影响护理学学士学位项目中的营养教育。它们包括营养课程的组成部分、实施计划以及教员的学术准备，并与之相关。随着护理专业不断被重新定义，课程中营养部分的修订将需要基于当前和新出现的实践。
