High Turnover in Clinical Dietetics: A Descriptive Analysis.

Area of Science:

• Dietetics
• Healthcare Management
• Human Resources

Background:

• High turnover rates in healthcare positions can impact patient care quality and operational efficiency.
• Registered dietitians (RDs) are crucial members of the healthcare team, providing essential nutrition services.
• Understanding factors contributing to RD job turnover is vital for workforce stability in clinical dietetics.

Purpose of the Study:

• To identify key attributes of Canadian clinical registered dietitian (RD) jobs associated with high turnover rates.
• To compare characteristics of high-turnover (HT) and low-turnover (LT) RD positions.

Main Methods:

• A survey was distributed to managers of clinical RDs across Canada.
• Managers provided data on the highest and lowest turnover positions within their portfolios.
• Data collected included position characteristics and reasons for turnover.

Main Results:

• High turnover (HT) positions experienced an average of 4.0 turnovers over 5 years, versus 0.3 in low turnover (LT) positions.
• Resignation was the primary reason for turnover in both HT and LT positions.
• HT and LT positions showed similar full-time equivalents, caseloads, and patient diagnoses (e.g., diabetes, neurological conditions).

Conclusions:

• Significant variation exists in turnover frequency among Canadian clinical dietetics positions.
• The specific factors differentiating high-turnover from low-turnover RD positions are not yet clear.
• Additional research is necessary to guide managers in reducing turnover and ensuring consistent nutrition care quality.