Morales R, Spears M C, Vaden A G
J Am Diet Assoc. 1979 Jun;74(6):642-5.
This research was intended to develop a methodology to analyze competencies in one area of administrative dietetic practice--menu planning. Five basic competencies, with sub-competencies, in menu planning were drawn from previous research. To produce descriptive statements for each sub-competency, taped interviews were held with twenty practitioners to ascertain knowledge, attitudes, and skills required in menu planning. The original 607 responses were reduced to ninety-two by eliminating duplication and ranking them by importance. These were then expressed in appropriate behavioral terminology and validated by an educational consultant. The competency statements and sub-competencies with the ninety-two descriptors were incorporated into a questionnaire submitted to a nationwide sample of hospital administrative and generalist dietitians for further validation.
本研究旨在开发一种方法，以分析行政饮食实践的一个领域——菜单规划中的能力。菜单规划中的五项基本能力及子能力来自先前的研究。为了为每个子能力生成描述性陈述，对20名从业者进行了录音采访，以确定菜单规划所需的知识、态度和技能。通过消除重复并按重要性排序，最初的607条回复减少到了92条。然后用适当的行为术语表达这些回复，并由一位教育顾问进行验证。包含92个描述符的能力陈述和子能力被纳入一份问卷，提交给全国范围内的医院行政营养师和普通营养师样本进行进一步验证。
