Open Access. Powered by Scholars. Published by Universities.®
- Discipline
Articles 1 - 2 of 2
Full-Text Articles in Education
Self-Efficacy Of Dietetics Educators Preparing To Implement A New National Education Model, Janet Millikan, Susan W. Arendt
Self-Efficacy Of Dietetics Educators Preparing To Implement A New National Education Model, Janet Millikan, Susan W. Arendt
Internet Journal of Allied Health Sciences and Practice
Purpose: The Future Education Model (FEM) was introduced in 2017 and included changes to the existing dietetics education model, such as a shift in degree requirements and a change in Accreditation Standards based on competency-based programming. Starting in 2019, dietetics educators could apply to begin implementing the FEM at their institutions. Social Cognitive Theory (SCT) served as the framework for this research. SCT can be used to understand individuals’ motivations in various contexts, including workplace environments like higher education. Self-efficacy is one component of SCT; self-efficacy in dietetics educators may be an important indicator of potential success implementing the mandatory …
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, …