Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Practice learning a prelude to work: studies by DIETS2

Practice learning a prelude to work: studies by DIETS2 Purpose – The aim of this study is to describe placement learning opportunities for student dietitians related to future fields of work. Design/methodology/approach – An online questionnaire determined the variety and duration of pre-qualifying practice placements across Europe. Responses from members of the Thematic Network DIETS2 in Europe ( n = 39) were analysed. Findings – A response rate of 61 per cent from 19 countries (39 higher education institutions or national dietetic associations) is reported. Four sub-types of placement are used by the respondents for pre-qualifying dietetic students. Placements are in public health, education and social care (28 per cent); clinical (27 per cent); catering (20 per cent) and others (25 per cent), including the food industry. Median number of weeks in the location was 12 for clinical settings; 5 for health, education and social care; 4.5 for in catering and up to 7 weeks in other locations. Research limitations/implications – If dietitians and nutritionists are to contribute fully to Health 2020 and Europe 2020 agendas for improving the health of the workforce, which is fundamental to improve productivity and lessen absenteeism, then alerting them to diverse strategies and practical implementation as seen in practice is highly important. Developing competence, brought about by engaging in a diversity of practice-based learning, would enable dietitians to meet multidisciplinary and multidimensional roles required to improve European nutritional health. Practical implications – Clear learning outcomes and competence statements are critical for guiding practice-based learning. Originality/value – The diversity of locations of placements needs to be promoted and exploited by higher education for health improvement. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Practice learning a prelude to work: studies by DIETS2

Download PDF
13 pages

Loading next page...
 
/lp/emerald-publishing/practice-learning-a-prelude-to-work-studies-by-diets2-AachVj2ecM

References (11)

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/NFS-04-2013-0047
Publisher site
See Article on Publisher Site

Abstract

Purpose – The aim of this study is to describe placement learning opportunities for student dietitians related to future fields of work. Design/methodology/approach – An online questionnaire determined the variety and duration of pre-qualifying practice placements across Europe. Responses from members of the Thematic Network DIETS2 in Europe ( n = 39) were analysed. Findings – A response rate of 61 per cent from 19 countries (39 higher education institutions or national dietetic associations) is reported. Four sub-types of placement are used by the respondents for pre-qualifying dietetic students. Placements are in public health, education and social care (28 per cent); clinical (27 per cent); catering (20 per cent) and others (25 per cent), including the food industry. Median number of weeks in the location was 12 for clinical settings; 5 for health, education and social care; 4.5 for in catering and up to 7 weeks in other locations. Research limitations/implications – If dietitians and nutritionists are to contribute fully to Health 2020 and Europe 2020 agendas for improving the health of the workforce, which is fundamental to improve productivity and lessen absenteeism, then alerting them to diverse strategies and practical implementation as seen in practice is highly important. Developing competence, brought about by engaging in a diversity of practice-based learning, would enable dietitians to meet multidisciplinary and multidimensional roles required to improve European nutritional health. Practical implications – Clear learning outcomes and competence statements are critical for guiding practice-based learning. Originality/value – The diversity of locations of placements needs to be promoted and exploited by higher education for health improvement.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Feb 9, 2015

There are no references for this article.