Learning opportunity and preparedness for practice: perceptions from dietetics programs in Canada.
OBJECTIVE
This study determined dietetics trainees' and program coordinators' perceptions about trainees' preparedness to practice, based on Dietitians of Canada's 145 competency statements. Depth and breadth of learning opportunity were also determined with definitions of these two concepts based on Elliott's view of professional education and practice.


METHODS
Research questions were: 1. How prepared were trainees for practice? 2. What were the depth and breadth of learning opportunity in assessment, planning, implementation and evaluation? 3. How many learning opportunities were there in professional practice and communication? 4. Did responses vary between integrated programs and internships or between trainees and program coordinators?


RESULTS
Of 313 trainees, 168 (54%) responded and 23 (72%) of 32 coordinators responded. Preparedness was rated as "well prepared" or better for 25 (56%) of the 45 main competencies. For every competency, preparedness ratings were higher in integrated programs than in internships. Learning opportunities were rated as sufficient in depth and breadth or number for 88 (61%) of the 145 competency statements. Low ratings for preparedness were accompanied by low ratings for depth and/or breadth or number of learning opportunities.


CONCLUSIONS
The notion of depth and breadth is useful as a framework to assess learning opportunities for developing entry-level competence.
Rose
Maureen
M
School of Dietetics and Human Nutrition, McGill University, Montreal, QC.
McAlpine
Lynn
L
Strychar
Irene
I
D002170:Canada; D002983:Clinical Competence; D003479:Curriculum; D003625:Data Collection; D004046:Dietetics / Q000193:education* / Q000592:standards*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007397:Internship, Nonmedical / Q000592:standards*; D015397:Program Evaluation; D011795:Surveys and Questionnaires