Menu planning competencies in administrative dietetic practice. II. Practitioners' ratings of competence.
A nationwide sample of administrative and generalist dietitians rated five competencies with sub-competencies and ninety-two descriptors related to menu planning. Each item was rated numerically for importance and frequency of time consideration. Data were grouped according to three levels of practitioner experience. It was concluded that an effective methodology was developed for analyzing competencies for dietetic practice.
D000288:Administrative Personnel; D000339:Affect; D003071:Cognition; D004032:Diet / Q000592:standards; D004035:Diet Therapy / Q000592:standards; D004046:Dietetics / Q000193:education; D005069:Evaluation Studies as Topic; D005521:Food Service, Hospital / Q000458:organization & administration / Q000592:standards*; D005522:Food Services / Q000592:standards*; D006801:Humans; D007615:Kansas; D008612:Menu Planning / Q000191:economics / Q000592:standards*; D009747:Nutritional Physiological Phenomena; D011361:Professional Competence