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在专业前实践项目中培训营养学专业学生的益处:与营养实习的比较。

Benefits of training dietetics students in preprofessional practice programs: a comparison with dietetic internships.

作者信息

Gilbride J A, Conklin M T

机构信息

Department of Nutrition and Food Studies, New York University, NY 10012-0072, USA.

出版信息

J Am Diet Assoc. 1996 Aug;96(8):758-63. doi: 10.1016/S0002-8223(96)00211-8.

Abstract

OBJECTIVE

To conduct a nationwide study on the opinions of dietitian preceptors regarding the intangible benefits to hospitals and medical centers of training dietetics students in approved preprofessional practice programs (AP4s) and to compare the findings with a similar survey of dietetic internships.

DESIGN

A questionnaire was adapted from a 1990 study of preceptors in dietetic internships to investigate the benefits of training dietetics students in AP4s.

SAMPLE

Program directors and dietitians who supervise and teach students in the 117 preprofessional programs approved by The American Dietetic Association were sent pretested questionnaires. Responses to the survey were received from 312 dietitians who supervise students in 74 practice programs.

STATISTICAL ANALYSIS

Descriptive statistics were used to calculate frequency of response. t Tests were used to compare mean differences between the opinions of preceptors in AP4s and internships. Analysis of variance and Scheffe post-hoc test were used to determine the demographic characteristics related to the dietitians' opinions of benefits.

RESULTS

Strongest agreement (agree to strongly agree) was found for three items: sense of satisfaction from seeing students develop as professionals (4.34); belief that teaching students makes the job more interesting (4.17); and real sense of achievement in working with students (4.05). Significant differences were found between the groups on six items and, in all but one instance, the internship preceptors were more in agreement with the statements on intangible benefits than the AP4 preceptors.

APPLICATIONS/CONCLUSIONS: The preceptors generally agreed that intangible benefits exist for departments that are AP4 sites and the professionals that work in them. As programs develop from AP4s into accredited internships, examination of intangible and monetary benefits may affect the continuation of dietetics training programs.

摘要

目的

开展一项全国性研究,了解营养师带教老师对在经批准的专业前实践项目(AP4s)中培养营养学学生给医院和医疗中心带来的无形益处的看法,并将研究结果与一项类似的针对营养实习项目的调查结果进行比较。

设计

根据1990年一项针对营养实习项目带教老师的研究改编了一份调查问卷,以调查在AP4s中培养营养学学生的益处。

样本

向美国营养学会批准的117个专业前项目中监督和教导学生的项目主任和营养师发送了经过预测试的问卷。从74个实践项目中监督学生的312名营养师那里收到了对该调查的回复。

统计分析

使用描述性统计来计算回复频率。t检验用于比较AP4s带教老师和实习项目带教老师看法之间的平均差异。方差分析和谢费事后检验用于确定与营养师对益处看法相关的人口统计学特征。

结果

在三个项目上发现了最强的一致性(同意至强烈同意):看到学生成长为专业人士的满足感(4.34);认为教导学生使工作更有趣的信念(4.17);以及与学生合作时真正的成就感(4.05)。在六个项目上发现了两组之间的显著差异,除了一个实例外,在所有情况下,实习项目带教老师比AP4s带教老师更认同关于无形益处的陈述。

应用/结论:带教老师普遍认为,作为AP4s场所的部门及其内工作的专业人员存在无形益处。随着项目从AP4s发展为经认证的实习项目,对无形和金钱益处的审视可能会影响营养培训项目的延续。

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