Participating in Faculty-Supervised Extracurricular Experiential Learning Activities Contributes to Dietetic...

Area of Science:

• Nutrition Science
• Higher Education Pedagogy

Background:

• Dietetic competencies are crucial for entry-level practitioners.
• Experiential learning is recognized for skill development.
• The role of extracurricular activities in competency attainment requires further investigation.

Purpose of the Study:

• To investigate the association between involvement in faculty-supervised extracurricular experiential learning activities (FEEs) and the development of dietetic competencies among Food and Nutrition graduates.
• To identify specific aspects of FEEs that predict competency development.

Main Methods:

• A web-based survey was administered to Food and Nutrition graduates (2011-2017).
• The survey assessed participation in FEEs and self-perceived Canadian dietetic competencies.
• Multiple linear regression analyses were employed to determine predictors of competency scores.

Main Results:

• A total of 233 graduates responded, reporting an average of 1.9 FEEs.
• Communication and Collaboration competencies were highest (59.7/100), while Management competencies were lowest (40.3/100).
• Total hours and breadth of FEEs significantly predicted all competency scores (P < 0.05); depth predicted all except Management.

Conclusions:

• Faculty-supervised extracurricular experiential learning activities positively contribute to developing entry-level dietetic competencies.
• Consideration should be given to integrating certain FEEs into the curriculum for academic credit.
• Findings have implications for faculty resource allocation and curriculum design in dietetic education.