COMPETENCIES REQUIRED BY DIETITIANS WORKING IN LONG-TERM HEALTH CARE FACILITIES.
Contributors: University of Missouri--Columbia.
Published: 1990
Number of pages: 174
Subjects: Education, Curriculum and Instruction.; Health Sciences, Nutrition.; Education, Health.; Health Sciences, Nursing.
Description: Purpose. The purpose of this study was to examine competencies required by dietitians working in long-term health care facilities in terms of how practitioners and educators rate the importance of knowledge about them and the perceived current need for more training about the competencies.

Procedures. Survey instruments were designed which contained a list of competencies grouped into three areas, administrative, clinical/technical, and communications. The instruments were sent to two groups of individuals. One group consisted of practitioners who were registered, consultant dietitians currently working in skilled nursing facilities in the state of Missouri. The other group consisted of educators who were faculty of Missouri institutions of higher education who currently provide academic course work for undergraduate students in the area of dietetics. Instruments were returned by 52 of the 80 practitioners surveyed (65%). Instruments were returned by 25 of the 32 educators.

Findings. Significant differences were found between practitioners and educators in the importance attributed to eight administrative competencies and three clinical/technical competencies. For six of the administrative competencies, the educators thought they were more important than did the practitioners.

Overall, the importance to practitioners was highest in the clinical/technical area followed by communication, and lastly administrative. This sequence was also followed by the educators. In looking at need, practitioners saw the greatest need for further training in clinical/technical followed by administrative and, lastly, communication. This sequence was different for the educators. They saw the greatest need in administrative followed closely by clinical/technical and communication.

Conclusions/Recommendations. Curriculum developers planning college dietetic training programs need to be updated on regulations impacting on nutrition services provided in skilled care facilities. Providing an interdisciplinary seminar format for allied health students would upgrade the skills of each student in each of the health related professions. It would also instill from the beginning of their professional career the need for interdisciplinary cooperation and communication. The Institute of Medicine Committee (1989) supports this type of curriculum for the optimum cost effective care of our senior citizens.
Notes: Source: Dissertation Abstracts International, Volume: 51-08, Section: A, page: 2618.

Thesis (PH.D.)--UNIVERSITY OF MISSOURI - COLUMBIA, 1990.

School code: 0133.