Evaluating career values of dietetic students. A model for other allied health professions

Increased job opportunities in health professions make recruitment of students imperative. Effective recruitment requires a knowledge of what students value when making career decisions. This study of dietetic (n = 514) and other college students (n = 352) showed that achievement and economic security were the most important factors in their career selection regardless of major or race. Dietetic majors rated achievement, economic security, ability utilization, personal development, altruism, and working conditions significantly higher than did nondietetic students (p < or = 0.001). Economic security was rated significantly more important by dietetic and allied health majors than by other students. Many of the values important to students in this study are attainable through careers in dietetics and other allied health professions. The results of this study should be examined further with a larger sample of allied health majors to assist educators in recruiting and providing career counseling to students.     

Prevalence of eating disorders among dietetics students: does nutrition education make a difference?

Several studies have indicated that college students majoring in dietetics have more problems associated with food than do students majoring in other disciplines. If this is true, dietetics students may need more counseling and education on eating disorders, especially because many will eventually be counseling others professionally. To assess the prevalence of negative eating behaviors among college dietetics majors, surveys based on the Eating Pattern Questionnaire were distributed to college women with majors in dietetics and other selected disciplines at a medium-sized California university. Two surveys were administered 1 year apart; the first was distributed to junior and senior women only, and the second was distributed to women of all class levels. Results from the first survey revealed that the incidence of eating disorders was not greater among the dietetics majors than among the other selected majors. In fact, dietetics majors often had more positive responses to questionnaire items, which suggests that dietetics students have better eating habits and fewer eating disorders. The results of the second survey, however, indicated that dietetics majors had significantly more negative eating patterns than did students from other majors. When separated by class, junior and senior dietetics majors had significantly more positive eating habits than did freshmen dietetics majors. These findings imply that junior and senior dietetics majors may have more positive eating patterns than freshmen dietetics majors as a result of their increased exposure to nutrition information.     

Influencers of career choice among allied health students.

This study focused on the factors that influence students' choice of an allied health profession. A survey of 153 students in three allied health programs at the University of Connecticut revealed that "the need to help others," "prestige," "professional autonomy," "opportunities for advancement," "income potential," and "the effect of the specialty on family and personal life," were the major influencers of career choice among allied health students. Only a few students regarded malpractice suits and AIDS as negative influencers. While medical laboratory science majors regarded these as important factors, dietetics and physical therapy majors did not. The article suggests further use of these findings by program directors and career counselors.     

Conceptualizing Professionalism in Dietetics: An Australasian Qualitative Study

BackgroundProfessionalism is a vital aspect of health care and multidisciplinary teamwork. Although there is substantive professionalism literature in medicine and an expanding health care professions literature, there is a significant gap in understanding professionalism in dietetics. There are very few research papers in the dietetics literature on this issue compared with other health professions. Given the multidisciplinary nature of health care, it is important to understand what professionalism means within each profession to develop shared understandings across health care teams.ObjectiveThe study aim was to explore how dietetics professionalism is conceptualized by dietetic practitioners/preceptors, faculty, and new graduates.DesignA constructionist exploratory qualitative interview study was conducted.Participants/settingOne hundred participants (dietetics graduates, faculty, and practitioners/preceptors), associated with 17 universities across Australia and New Zealand and from diverse geographical and work settings, participated in 27 group and 24 individual interviews from March 2018 to June 2019.Statistical analyses performedThematic framework analysis was used to examine participants’ understandings of professionalism.ResultsTwenty-three dimensions of dietetics professionalism were identified, with the most common being communication and including four novel dimensions of professionalism (generational, emotion management, cultural capability, and advocacy) not previously described in other professions. Professionalism as emotion management and generational adds new insights to the professionalism literature, expanding understandings of this vital aspect of health care. Although high levels of consistency in professionalism understandings existed across the three stakeholder groups, some interesting differences were found. The profession of dietetics shares similarities with other professions in the ways professionalism is conceptualized.ConclusionsUsing these dimensions of professionalism as a framework for teaching and learning about professionalism will help in clarifying expectations and expand shared understandings about professionalism for dietitians, other health professions, and across multidisciplinary teams.     

You Are Not an Impostor: The Registered Dietitian Nutritionist and Impostor Phenomenon

Impostor phenomenon (IP) interferes with the desire for taking advantage of career opportunities and pursuing career advancement. There is robust literature describing the effects of IP in other health care professions, yet an absence of research exists on IP within the nutrition and dietetics profession. This perspective will explore why nutrition and dietetics professionals may experience IP, specify what might be done to mitigate the negative effects of IP, and describe future research directions. Impostorism is an understudied phenomenon that could have significant implications for the profession of nutrition and dietetics on an individual and systemic level.     

Comparison of the Prevalence of Eating Disorders among Dietetics Students and Students of Other Fields of Study at Selected Universities (Silesia,Poland)

Background: Over the past few years, an increase in the incidence of eating disorders has been noted. An increase in the pace of life, an increase in the availability of a wide variety of food products, and, to a large extent, the involvement of mass media are cited as reasons for this phenomenon. The promotion of a slim figure by the mass media is equated with achieving success in life, but also the advertising of a wide selection of food products (often highly processed) can have a serious impact on the development of eating disorders. This phenomenon is particularly observed in industrialized Western countries. Objective: Therefore, it was decided to test and compare whether dietetics students are indeed more predisposed to developing eating disorders than students not in the nutrition field. Material and methods: the study included 310 individuals representing two equal groups of fields of study—dietetics and other students. The study used standardized questionnaire—EAT-26. Results: It was found that almost half (46%) of the respondents (both dietetics students and students of other majors) met at least one criterion out of three that could indicate the probable existence or susceptibility to an eating disorder. These individuals should see a specialist for further diagnosis. There was no significant effect of the field of study on the overall EAT-26 test score (p > 0.05). When this result was corrected for BMI values for those with the lowest scores on this indicator, the risk of eating disorders was found to be higher among students of majors other than dietetics (X² = 13.572; V = 0.831 p = 0.001). Conclusions: Almost half of the respondents in both study groups showed a predisposition to eating disorders based on the EAT-26 test. Despite the presence of a correlation in individual responses that dietetics students are more predisposed to eating disorders, no such relationship was found according to the final EAT-26 test scores. However, it was observed that non-dietetics students who had low BMI values showed higher tendencies toward behaviors indicative of eating disorders.     

Health professions career awareness program for seventh- and eighth-grade African-American students: a pilot study

This exploratory, cross-sectional study was designed to gauge the interest and health career choices of African-American students before high school and to determine their level of satisfaction with a health career awareness program. Over a three-year period, 133 seventh-grade students (47%) and eighth-grade students (53%) enrolled in a Southside Chicago Catholic school were recruited; 98% were African-American. The students participated in a career awareness program, which consisted of lectures, video presentation, interactive discussion, and college campus visits. Each student completed a questionnaire that sought demographic information, health career choice, career preference, and level of satisfaction with the awareness program implemented. For career choice, 39% of the students selected "doctor" and dentist, 28% selected occupational therapy, 15% selected social work, 11% selected nursing, and 7% selected health information administration. The majority of the students (51%) were "very satisfied" and 49% were "satisfied" with the program that was implemented. We found no discernable difference in the health career interest and career choice of the study participants over the three-year period. Our findings reconfirmed a continuing limited level of awareness about allied health professions among African-American students before high school. Follow-up studies should expand the scope and contents of the awareness program to include other health professions, field trips, and mentoring by health care providers or health professional students.     

Providing access to blacks and Hispanics in dietetics education

To increase the number of blacks and Hispanics in dietetics and three other health professions, the Health Sciences Recruitment and Retention Program was developed and implemented in 1985 by the College of Health at Florida International University in Miami. The coordinated undergraduate program assisted in a federal grant to accomplish the objectives of recruiting and retaining minority students. High school and community college students were recruited using a slide/tape presentation featuring black and Hispanic professionals. In addition, the college offered a summer course entitled "Perspectives of the Health Sciences Professions" to students entering their senior year in high school. In this course, students learned how dietitians, medical laboratory scientists, and physical and occupational therapists treat various disease states. Field trips and site visits provided additional exposure to the professions. A summer orientation and tutorial program was established to retain minority students enrolled in the coordinated undergraduate program. We recommend that this program be considered as a model for dietetics educators to use in developing other programs to increase the number of minorities in the profession.     

The impact of AIDS on recruitment in the health professions

The occupational risk of AIDS has been identified as a possible factor in the decline of applicants to health professions programs. This study examined data obtained from 914 Philadelphia public and parochial high school students concerning their knowledge and attitudes about AIDS, and their knowledge and attitudes toward the health professions. The survey revealed that the majority of respondents demonstrated a good, basic understanding of the transmission of the virus. While fear of exposure to the virus may negatively impact some prospective students, the majority in this study did not express this concern. Rather, the results indicated that the respondents' lack of knowledge and understanding of the health professions is a major reason that they may not be selecting health careers. Notably, more than 50% of those surveyed responded that high schools do not provide enough information about the health professions. These findings reinforce the need for creative recruitment and career counseling programs that will foster an interest in the health professions.     

Minority interns' experiences during their dietetics education and their recommendations for increasing diversity in dietetics: findings from structured interviews

Diversity among racial minorities and males has remained limited in the dietetics field. Structured interviews with eleven minority interns were conducted to assess their experiences throughout their dietetics education and to examine their perceptions of the dietetics profession. General themes were reported. Dietetics was not the first career choice for six interns. Work and volunteer experience were perceived as the most influential factors in their selection for a dietetic internship. Some perceived being the only minority in an internship program and the lack of minorities on internship selection committees as problems. Increasing minority dietitians' visibility at career days and early recruitment of students were suggested as ways to increase diversity within the profession. Resources such as the Building Our Future Mentor Program Tool Kit should be utilized to establish mentoring programs for students and to enhance diversity efforts in dietetics.     

Undergraduate dietetics programs do not support training students in smoking cessation

Although tobacco use is the leading contributor to death and disability in the United States, allied health professionals often lack knowledge of smoking cessation techniques. The objective of this study was to identify the extent to which undergraduate dietetics programs (referred to as didactic programs in dietetics [DPD]) teach about tobacco and smoking cessation interventions and also DPD directors' opinions regarding tobacco and smoking cessation in dietetics education. All DPD directors in the United States (n=231) were sent a questionnaire to assess programs' and directors' demographics, courses that included tobacco and smoking cessation education, and directors' opinions pertaining to tobacco and smoking cessation education. The response rate was 49% (n=113). On average, DPD directors did not agree that tobacco and smoking cessation education should be a formal part of undergraduate dietetics programs and that it is not as important as other content areas required of dietetics students. Just 37% of directors believed that a dietitian's job responsibility included educating patients on smoking cessation. Only 7% of DPD directors had formal education on smoking cessation and tobacco use, but 53% had formal education on behavior modification. More than half of DPD programs (56%) did not offer any courses that provided tobacco and smoking cessation education. These results indicate that most undergraduate dietetics programs do not incorporate tobacco and smoking cessation education in their curricula. Dietetics and other allied health educators could consider including smoking cessation education in their curricula to ensure that future health professionals can contribute to Healthy People 2010 objectives related to smoking cessation.     

医学生环境意识教育与和谐大学校园建设的探索

目的通过开展大学生环境意识教育及其教育效果评价,为构建和谐大学校园提供理论和实践方面的科学依据。方法选择医学院校四种专业的一年级和三年级的学生435人开展环境意识的问卷调查,其后开展一个月的环境意识教育,并对环境教育的效果进行评价。结果某医学院校大学生（医学生）环境知识的知晓率为68.4%;环境态度的合格率为33.0%;环境行为的合格率为35.4%。不同专业的环境知识知晓率有差异,预防医学、药学专业的环境知识知晓率均高于卫生事业管理专业。不同家庭所在地的大学生环境行为合格率有差异,城市学生的合格率高于农村。男生环境知识的知晓率高于女生。医学生在接受环境知识的教育后,临床医学和卫生事业管理专业学生对环境知识的知晓率明显升高,四种专业的医学生环境保护的态度均得以改善,除药学专业外,其他三个专业的环境行为合格率均明显增加。结论医学院校大学生环境知识的知晓率较高,环境态度和环境行为相对较差。大学生的专业、性别、家庭所在地对其环境意识水平有一定影响。环境教育可提升医学生环境知识的知晓率,改善其环境保护态度和环境保护行为,据此提出＂大一环境课程教育,大二环保活动参与,大三环保实践和调研,大四环保生产实习＂的校园环境意识教育的创新教育模式。     

Dietetics students’ perceptions and experiences of interprofessional education

Background: Interprofessional education (IPE) is a process through which students are provided with learning opportunities with other professions aiming to improve client care. The need to include effective IPE in preregistration programmes for health professionals is increasingly being recognised. The overall aim of the present study was to explore the perceptions and experiences of final‐year dietetics students of IPE delivered through interactive online learning groups. Methods: A questionnaire was developed to evaluate the students’ satisfaction with the IPE modules, including importance to their clinical placements, and their understanding of the roles of other professions. Six dietetics students took part in a focus group that addressed the impact of participating in the IPE modules. The focus group discussion was recorded, transcribed and subjected to content analysis. Results: Twenty students completed the questionnaire (77% of the cohort). Satisfaction with the IPE modules increased as the programme progressed, with 65%, 90% and 95% of the respondents, respectively, being satisfied with the content, assessment and access of the final module. Participating in the programme enhanced the students’ opinions on the value of the roles of other professionals (80%) and enhanced their awareness of interprofessional issues (75%). Four key areas of interest emerged from the focus group analysis: key impressions; understanding the role of the dietitian and other professionals; the advantages and disadvantages of online delivery; and interprofessional working in the work environment. Conclusions: The most important outcome of participating in IPE was that students’ knowledge of other professions was enhanced, which had a positive impact on placements. An effective information technology infrastructure and appropriate scenarios are key requirements for the online delivery of IPE.     

Minority Interns’ Experiences During Their Dietetics Education and Their Recommendations for Increasing Diversity in Dietetics: Findings from Structured Interviews

Diversity among racial minorities and males has remained limited in the dietetics field. Structured interviews with eleven minority interns were conducted to assess their experiences throughout their dietetics education and to examine their perceptions of the dietetics profession. General themes were reported. Dietetics was not the first career choice for six interns. Work and volunteer experience were perceived as the most influential factors in their selection for a dietetic internship. Some perceived being the only minority in an internship program and the lack of minorities on internship selection committees as problems. Increasing minority dietitians’ visibility at career days and early recruitment of students were suggested as ways to increase diversity within the profession. Resources such as the Building Our Future Mentor Program Tool Kit should be utilized to establish mentoring programs for students and to enhance diversity efforts in dietetics. J Am Diet Assoc. 2002;102:1674-1677.     

Multiskilling: a course to increase multidisciplinary skills in future dietetics professionals

Multiskilling, or cross training, can enable students to gain the knowledge and skills to become proficient practitioners. This article describes a multiskilling course designed to increase dietetics students' awareness of diverse health-related skills and to enhance their ability to develop new skills for future practice. Allied health professionals lectured on and demonstrated cardiopulmonary resuscitation, stress management, dysphagia and swallowing evaluation, adaptive feeding devices, exercise testing, monitoring of vital signs, and multi-department management. Results of course-evaluation surveys distributed to the students (n = 12) on the last day were extremely positive, with an overall mean rating of 1.07 on a scale of 1 (highest) to 4, indicating that the course included appropriate information, assignments, and evaluation mechanisms. This study provides preliminary evidence that a didactic experience can enhance students' awareness of other allied health professions. Through "hands-on" activities, students can become more confident in their knowledge and in the skills needed to function effectively as members and leaders of health care teams.     

Health Care Students’ Attitudes Towards Working with Sexual Health in Their Professional Roles: Survey of Students at Nursing,Physiotherapy and Occupational Therapy Programmes

The aim of this study was to explore differences and similarities in health care students’ attitudes towards working with and communicating with patients about sexual health issues in their future professions. The aim was also to explore whether the students’ gender, age and future professions were influencing factors and whether there was a change in attitude depending on educational levels, gender, age and future professions. The study also aimed to explore the potential development of those differences and similarities in attitudes between health care students having achieved different levels of education and training in their future professions. A cross-sectional quantitative study was performed with an online survey distributed to nursing, occupational therapy and physiotherapy students. The students believed that they needed increased sexual health education and increased communication skills about sexual health. Gender and future profession are factors that significantly affect the attitudes of the students towards working with sexual health. Nursing and occupational therapy students have a more positive attitude towards addressing sexual health in their future professions than do physiotherapy students. Further research is needed in this field to improve competence in sexual health for all student groups, particularly physiotherapy students. Further research is also needed to explore the significance of gender regarding education in sexual health and attitudes towards working with sexual health.     

Dietitians as leaders,past, present and future

Aim: Dietetics as a form of study predates medicine, but the profession did not emerge until the nineteenth century and is still in an emergent stage today in many parts of the world. This paper seeks to demonstrate how the impact of leaders has been critical in terms of the growth and development of the profession. Methods: A narrative review was formed from searching the published literature. Results: The published literature is silent on many aspects of dietetics. In modern times, the majority of written works have come from North America and Western Europe. No work on historical or developmental aspects of dietetics from other parts of the world could be located. Leadership within the profession is well researched, but leadership by the profession in the broader arena of national and international policy and practice is harder to identify. There are calls for curricula to keep pace with the needs of modern healthcare systems if the profession is to flourish. Conclusion: Despite all the changes and the evolution of the profession, much remains unchanged. There are recurring themes throughout the literature reviewed here, those of the breadth of dietetics, the need for evolving curricula, the need for business acumen, the need for diversity and, in more recent times, the ability to work with interdisciplinary teams. But the profession has what it takes. It has within its ranks leaders of today and tomorrow. It is up to the profession to allow those leaders to emerge and take the profession to the next level.     

Survey of pre-allied health counselors: resources and perceptions

Allied health education programs have begun to experience declining applicant numbers. A survey of Indiana high school and college counselors was conducted. Of 248 forms distributed, 99 were returned (39.9%). Counselors were asked about their present counseling resources and what additional resources were needed. They were also asked for their perceptions regarding allied health fields, what students desire in a career, and reasons why many do not enter allied health. Results indicated printed materials were used and requested the most. Counselors had a need for more specific career and program information. They perceived significant job potential in allied health but did not see interest in allied health fields as increasing. Salaries were seen as low to adequate but in contrast, they felt students were most interested in financial rewards. Of the 13 allied health fields listed, counselors were most familiar with physical therapy. The five most common reasons why students do not enter allied health fields were difficulty of preprofessional curricula, a lack of awareness of the fields, poor preparation for and dislike of sciences, as well as greater opportunities available in nonhealth fields.     

A look at the educational preparation of the health-diagnosing and treating professions: do dietitians measure up?

Basic educational requirements for dietitians were developed almost 80 years ago and remain largely unchanged. In the interim, other health professions have increased their academic standards. A review of the educational preparation of 16 health-diagnosing and treating professions was undertaken to better understand the standards for dietetics education within a larger context. Educational standards for each profession were obtained and reviewed for types of degrees; duration of post-secondary, college-level education; division of didactic and clinical education; and presence of accredited post-professional education. Findings reveal that at least 11 of the professions studied offer first professional degrees. Differences were noted in duration and sequencing of undergraduate education, didactic or classroom education, and especially supervised practice. Models to facilitate comparison between educational standards were developed. The current educational model in dietetics is designed to prepare entry-level practitioners and academics who comprise less than 20% of the profession. This review supports the need to investigate educational opportunities for beyond-entry-level dietitians, and to develop educational programs that amplify the existing models for educating dietitians.     

Changes in students' perceptions of interdisciplinary practice reaching the older adult through mobile service delivery

This study examined students' perceptions of interdisciplinary health care practice in a facilitated, community-based practicum experience. Students' perceptions of interdisciplinary practice relative to their own profession and other health disciplines were examined before and after involvement in mobile service delivery to the older adult in a collaborative team approach. The Interdisciplinary Education Perception Scale was used to collect data before and after planned and facilitated interdisciplinary experiences of students enrolled in health professional programs (nursing, dietetics, physical therapy, occupational therapy, pharmacy, health education, social work, and physician assistant). Univariate repeated-measures analysis of variance revealed significant pretest to posttest and discipline effects following the interdisciplinary interaction of students in the practicum experience. Univariate analysis revealed a significant change in students' perceptions of professional competence and autonomy, actual cooperation and resource sharing within and across professions, and understanding of the value and contributions of other professionals from pretest to posttest. The findings support the need for educators to facilitate communication through innovative interdisciplinary clinical opportunities for health professions students to influence perceptions that promote active participation in a team approach to care delivery in an increasingly complex health care system.