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Related Experiment Videos

Teaching multiskilling in dietetics education

G Gates1, W Sandoval

  • 1Department of Nutritional Sciences, Oklahoma State University, Stillwater 74078-6141, USA.

Journal of the American Dietetic Association
|March 21, 1998
PubMed
Summary
This summary is machine-generated.

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Dietetics education programs offer multiskilling opportunities, primarily during supervised practice. Educators must innovate training to prepare students for evolving roles, while practitioners should anticipate future demands.

Area of Science:

  • Dietetics Education
  • Curriculum Development
  • Professional Training

Background:

  • Multiskilling and cross-training are increasingly important in dietetics.
  • Understanding the current state of multiskilling in dietetics education is crucial for future workforce preparation.

Purpose of the Study:

  • To investigate multiskilling within dietetics education programs.
  • To identify perceived benefits and barriers to multiskilling.
  • To determine current and anticipated cross-training areas in dietetics curricula.

Main Methods:

  • A descriptive survey was conducted using a researcher-developed questionnaire.
  • The survey targeted directors of accredited and approved dietetics education programs in the United States.
  • Statistical analyses included Chi-squared, ANOVA, and t-tests to compare responses based on program type and size.

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Main Results:

  • Programs with supervised experiences showed higher involvement in cross-training and multidisciplinary teams.
  • Dietetic technician programs reported fewer benefits, while coordinated programs faced more barriers to cross-training.
  • Programs with fewer graduates were more engaged in multiskilling, incorporating an average of 9.1 cross-training areas.

Conclusions:

  • Dietetics programs are increasingly offering multiskilling opportunities, often during supervised practice.
  • Educators face the challenge of developing innovative training methods for future dietetics roles.
  • Practitioners, including preceptors and mentors, must adapt to meet the evolving demands of the dietetics profession.