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Full-Text Articles in Medicine and Health Sciences
A “License To Kale”—Free Speech Challenges To Occupational Licensing Of Nutrition And Dietetics, Taylor J. Newman, Angela E. Surrett
A “License To Kale”—Free Speech Challenges To Occupational Licensing Of Nutrition And Dietetics, Taylor J. Newman, Angela E. Surrett
St. Mary's Law Journal
State licensing of medical professions has occurred for over a century. Recently, these licensure statutes have been subject to First Amendment challenges, alleging occupational licensure impermissibly restricts freedom of speech. This Comment addresses these free speech challenges, arguing occupational licensure statutes, at least for medical professions, only incidentally impacts free speech—if at all—by permissibly regulating medical professional conduct necessarily requiring speech. Within, the authors ultimately describe, demonstrate, and recommend a legal framework, the other factor/personal nexus approach. This approach helps determine the point at which speech becomes regulable professional conduct subject to licensing, utilizing the nutrition and dietetics profession, and …
Development And Implementation Of An Evaluation Tool For Measuring Cultural Competency Learning Activities In Health And Sport Science Undergraduate Students, Diana Cuy Castellanos, Haozhou Pu, Rachel Piero
Development And Implementation Of An Evaluation Tool For Measuring Cultural Competency Learning Activities In Health And Sport Science Undergraduate Students, Diana Cuy Castellanos, Haozhou Pu, Rachel Piero
International Journal of Health Sciences Education
Due to the diversity within the healthcare system, it is important to promote cultural competency in healthcare providers. The integration of pedagogical approaches to cultural competency into health-related programs cannot be understated. Therefore, the purpose of this study was to develop an instrument to examine the student engagement in cultural competency-related activities within health-related degree programs and determine the relationship between engagement and cultural competency. Participants of the study included first- and fourth-year undergraduate students studying within a health-related program at a mid-sized, private university in the Midwestern US. Participants completed a cultural competency inventory questionnaire which included activities identified …
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Internet Journal of Allied Health Sciences and Practice
Purpose: The purpose of this study was to describe student perceptions of their learning following experiential learning (EL) activities in a foodservice management course. Nutrition and dietetics education programs have a range of competencies students must learn and demonstrate throughout their curriculum. Learning styles differ amongst students and research has demonstrated they prefer to engage in EL (direct experience) activities to develop their knowledge. Foodservice management is one area of the curriculum that teaches students the basic functions of management; planning, organizing, directing, controlling, and staffing related to food, materials, facilities, and human resources. While this can be taught didactically, …
Emergency Preparedness In Dietetics During A Pandemic: Lessons Learned From An Icu Dietitian During Covid-19, Pamela Rothpletz-Puglia, Michelle D. Mena
Emergency Preparedness In Dietetics During A Pandemic: Lessons Learned From An Icu Dietitian During Covid-19, Pamela Rothpletz-Puglia, Michelle D. Mena
Internet Journal of Allied Health Sciences and Practice
Purpose: The incidence, prevalence, and chaos of the Covid-19 disease sequelae is an adverse event akin to a natural disaster or wartime creating a high degree of uncertainty and vulnerability for health care providers. This is an account of a Registered Dietitian Nutritionist’s (RDN) experience on the frontlines during an epidemic providing care to patients with Covid-19. The purpose of the series of discussions was to create a live account of a frontline RDN’s experience during the pandemic to develop recommendations for emergency preparedness in dietetics during Covid-19. Methods: Since the Covid-19 pandemic is causing significant hardship, loss of life, …