Hopkins Holly, Eggett Dennis, Patten Emily Vaterlaus
Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, Utah.
Department of Statistics, Brigham Young University, Provo, Utah.
J Acad Nutr Diet. 2025 Apr;125(4):545-554. doi: 10.1016/j.jand.2024.07.008. Epub 2024 Jul 11.
Dietetics preceptors are at risk of abandoning their role because of potential burnout. Identifying factors associated with greater and lesser burnout can help key stakeholders identify and implement strategies to prevent or mitigate burnout in dietetics preceptors.
The purpose of this study was to identify factors associated with the burnout preceptors attribute specifically to the work of precepting.
This study used a cross-sectional study design. A survey instrument including burnout measures, precepting measures, and items querying personal and work characteristics was distributed via e-mail to a random sample of 10 000 credentialed nutrition and dietetics practitioners.
Respondents who lived in the United States, were currently practicing, and had precepted during the past year were included in the sample (n = 310). The survey was conducted in October and November of 2022.
Precepting-related burnout was measured using scores on the Copenhagen Burnout Inventory; scores ranged from 0 to 100 and higher numbers indicated greater burnout.
Factors associated with precepting-related burnout were identified using an analysis of covariance. Pairwise comparisons with Tukey adjustments were done to determine differences across categories for the categorical variable in the model (ie, percent of interns requiring additional coaching). A stepwise variable selection process was performed to determine the best analytic models.
Factors associated with lower precepting-related burnout in dietetics preceptors included higher Commitment to the Preceptor Role scores, lower percentages of interns requiring additional coaching, feeling appreciated by the dietetic interns, and higher Preceptors' Perceptions of Support scores. A factor associated with higher precepting-related burnout was precepting a greater number of dietetic interns in the past year. For every 1-point change in each variable, the degree of change in precepting-related burnout was -7.9 for Commitment to the Preceptor Role, -3.2 for feeling appreciated by dietetic interns, -4.5 for Preceptors' Perceptions of Support, and +1.2 for number of dietetic interns per year. The mean ± SE difference in precepting-related burnout scores between preceptors who reported < 10% of dietetic interns requiring additional coaching and those who reported > 50% of dietetic interns requiring additional coaching was -13.7 ± 3.7.
The factors found to be associated with precepting-related burnout scores in dietetics preceptors are potentially modifiable, suggesting this burnout might be prevented or mitigated to some degree.
由于存在潜在的职业倦怠风险，饮食学带教老师可能会放弃其角色。识别与职业倦怠程度较高和较低相关的因素，有助于关键利益相关者识别并实施策略，以预防或减轻饮食学带教老师的职业倦怠。
本研究的目的是识别与带教老师职业倦怠相关的因素，这些因素具体归因于带教工作。
本研究采用横断面研究设计。通过电子邮件向10000名具有资质的营养与饮食从业者随机样本发放一份调查问卷，其中包括职业倦怠测量、带教测量以及询问个人和工作特征的项目。
样本纳入了居住在美国、目前正在执业且在过去一年中担任过带教老师的受访者（n = 310）。该调查于2022年10月和11月进行。
使用哥本哈根职业倦怠量表的得分来衡量与带教相关的职业倦怠；得分范围为0至100，分数越高表明职业倦怠程度越高。
使用协方差分析确定与带教相关的职业倦怠相关因素。进行了带有Tukey校正的两两比较，以确定模型中分类变量（即需要额外指导的实习生百分比）各类别之间的差异。进行逐步变量选择过程以确定最佳分析模型。
与饮食学带教老师较低的带教相关职业倦怠相关的因素包括对带教角色的更高承诺得分、需要额外指导的实习生较低百分比、得到饮食学实习生的认可，以及带教老师对支持的更高感知得分。与较高的带教相关职业倦怠相关的一个因素是在过去一年中带教的饮食学实习生数量较多。每个变量每变化1分，带教相关职业倦怠的变化程度分别为：对带教角色的承诺为-7.9，得到饮食学实习生的认可为-3.2，带教老师对支持的感知为-4.5，每年带教的饮食学实习生数量为+1.2。报告饮食学实习生中需要额外指导的比例<10%的带教老师与报告该比例>50%的带教老师之间，带教相关职业倦怠得分的平均±标准误差异为-13.7±3.7。
在饮食学带教老师中，发现与带教相关职业倦怠得分相关的因素可能是可改变的，这表明这种职业倦怠在某种程度上可能得到预防或减轻。
