Nutrition education: a survey of practices and perceptions in undergraduate dietetics education.
Electronic mail messages linked to an online survey were sent to 281 directors of didactic and coordinated programs in dietetics to investigate coverage of nutrition education in undergraduate curriculua, perceived importance of topics, and perceived trends. Descriptive statistics and content analysis were performed on responses from 117 programs. Programs addressed nutrition education through a variety of methods and materials. Fifty-three percent (n=62) offered a course dedicated to nutrition education. The most common teaching methods were didactic (88%) and experiential learning (87%). Most of the topics investigated, including those addressed by the Commission on Accreditation for Dietetics Education Accreditation Manual, were viewed as important, very important, or essential. Perceived trends included increased use of technology, theories/models, client-centered education, cultural awareness, and behavior change. Eighty-eight percent of respondents indicated satisfaction with nutrition education curriculum strategies. Dissatisfaction was associated with inadequate time and resources, need for course improvement, and lack of control over experiences. Results may aid in curriculum development.
Short
Joy E
JE
Didactic Program in Dietetics, Department of Nutrition and Dietetics, Saint Louis University, 3437 Caroline St, Room 3076, St Louis, MO 63104, USA. shortje@slu.edu <shortje@slu.edu>
Chittooran
Mary M
MM
D000068:Accreditation; D003479:Curriculum; D004046:Dietetics / Q000193:education* / Q000592:standards* / Q000639:trends; D034742:Electronic Mail; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007397:Internship, Nonmedical / Q000592:standards; D052756:Nutritional Sciences / Q000193:education*; D018794:Problem-Based Learning; D012576:Schools, Health Occupations; D013663:Teaching / Q000379:methods*; D014481:United States