Education Commons^™

Perceptions Of Directors Of Dietetic Internships Concerning Challenges To Meet Accreditation Council For Education In Nutrition And Dietetics Core Competencies, Timothy David Bender

Theses, Dissertations and Capstones

Competency-based education is used in several healthcare profession educational programs. Competency-based education has been at the forefront of dietetics education for several years and continues to this day. It is used in the undergraduate programs as well as in dietetic internships. The mastery of these competencies reflects the skillset a student or intern has achieved to be ready to advance to the next level. For an undergraduate student, mastery of all undergraduate competencies would indicate the ability to graduate the program and be eligible to apply to a dietetic internship. For a dietetic intern, mastery of all competencies would indicate …

Preceptorship Within Accredited Nutrition And Dietetics Programs: A Pragmatic Mixed Methods Study, Angela K. Brekken

Dissertations, Theses, and Projects

The purpose of this pragmatic mixed-methods study was to identify the factors that impact a nutrition professional’s preceptorship decision and potential solutions to combat preceptor shortages within accredited nutrition and dietetics programs. Homan’s social exchange theory provided the theoretical framework that if perceived costs of preceptorship outweigh the perceived benefits, then the activity will cease.

Phase one of the study included an online mixed-methods questionnaire. Phase two included a qualitative focus group and interview with self-identified volunteers from phase one. Quantitative analysis through SPSS included descriptive statistics (means and standard deviations) and inferential statistics (one-way ANOVA). Qualitative data for both …

The Effectiveness Of Nutrition Education: Comparing Registered Dietitian Educators With Dietetic Interns, Amy Gannon

Theses, Dissertations and Capstones

The Department of Dietetics at Marshall University is a subcontracting agency with the West Virginia University Extension Service for the purposes of delivering nutrition education to children in low-income schools in a six-county radius in southwestern West Virginia through the Marshall University Nutrition Education Program (NEP). The method of lesson delivery includes an educational model that utilizes both registered dietitians (RD) and dietetic interns. The NEP is evaluated through several methods, including pre-/post-tests, teacher focus groups, and parental feedback surveys. To date, no evaluation has been completed to determine the effectiveness of dietetic interns’ delivery of nutrition education lessons compared …

Experiential Learning In Dietetics: Can Diabetes Camp Make A Difference?, Mallory Jean Mount

Theses, Dissertations and Capstones

This longitudinal qualitative case study explored the knowledge, perceptions, confidence, and empathy gained by dietetics students during experiential learning at a residential diabetes camp. Qualitative research methods were used to explore and understand participants’ experience of hands-on involvement with type one diabetes, and what they learned at camp that cannot be learned in a classroom. Data were collected over two years at Camp Kno-Koma, the diabetes camp of West Virginia. This study suggests that experiential learning at diabetes camp can make an important contribution to the overall education of dietetics students. One year of experiential learning was beneficial to participating …

A Pilot Study: The Use Of A Survey To Assess The Food Knowledge Of Nutrition Students At Various Levels Of Nutrition Education, Chante Chambers

College of Education and Human Sciences: Dissertations, Theses, and Student Research

A working definition of a concept known as ‘food literacy’ encompasses using basic food preparation knowledge that has been learned, understood, and practiced to make better food decisions. To advance these skills for client service, a post-secondary nutrition program would need to include objectives that allow application of knowledge. For this reason, the purpose of this study was to determine the difference in knowledge and application among students in 100, 200 and 400 level college nutrition course(s). A survey was developed to measure the food knowledge of these college students as they prepare for careers as health care professionals. The …

Journal Selections: Let’S Support Our Students’ Futures, Eva Stowers, Lesley J. Johnson, Susan L. Meacham

Library Faculty Publications

Dietetic educators concur that use of professional journals in the undergraduate curriculum promotes student reading skills, exposes students to current research, enhances computer skills and prepares dietetic students for the real world environment. Those of us in educational institutions are continually asked to review our university library holdings; prioritizing on the basis of department selections, cost, rate of inflation, use by faculty and students and availability through interlibrary loans and other document retrieval procedures. No doubt, those in industry and clinical and private practice are also watching their budgets and are asked to review expenses for professional publications.