Menu planning competencies in administrative dietetic practice. I. The methodology.
This research was intended to develop a methodology to analyze competencies in one area of administrative dietetic practice--menu planning. Five basic competencies, with sub-competencies, in menu planning were drawn from previous research. To produce descriptive statements for each sub-competency, taped interviews were held with twenty practitioners to ascertain knowledge, attitudes, and skills required in menu planning. The original 607 responses were reduced to ninety-two by eliminating duplication and ranking them by importance. These were then expressed in appropriate behavioral terminology and validated by an educational consultant. The competency statements and sub-competencies with the ninety-two descriptors were incorporated into a questionnaire submitted to a nationwide sample of hospital administrative and generalist dietitians for further validation.
D000288:Administrative Personnel / Q000592:standards; D003376:Counseling / Q000379:methods; D004032:Diet / Q000592:standards; D004035:Diet Therapy / Q000592:standards; D004046:Dietetics / Q000193:education; D005521:Food Service, Hospital / Q000592:standards; D005522:Food Services / Q000592:standards*; D007615:Kansas; D008612:Menu Planning / Q000592:standards*; D008722:Methods; D009747:Nutritional Physiological Phenomena; D011361:Professional Competence; D012107:Research Design; D011795:Surveys and Questionnaires