全国临床营养师对戒律的看法调查

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2024-01-01 DOI:10.1097/TIN.0000000000000340

Jennifer L. Hernandez, Nanette V. Lopez, Dawn E. Clifford, Vicki D. Ross

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引用次数: 0

摘要

临床实习生短缺是限制营养学课程的一个因素。我们从 378 名注册营养师那里了解了他们对实习的看法。实习的最大益处包括提高教学技能、与时俱进/刺激专业学习以及提高对实践领域的认识。经常报告的障碍包括报酬、时间和奖励不足。在过去一年中没有做过实习医生的人认为实习医生的好处更多。那些表示他们将停止实习的人与那些愿意继续实习的人相比，实习的好处要少得多，障碍也要多得多。发现并解决项目中的障碍可能是促进实习指导的关键。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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A Nationwide Survey of Clinical Dietitians' Perceptions of Precepting

Clinical preceptor shortages are a limiting factor for programs in dietetics. Perceptions on precepting were obtained from 378 registered dietitian nutritionists. The top benefits of precepting included improved teaching skills, staying current/stimulated in the profession, and increased awareness of practice area. Frequently reported barriers included inadequate compensation, time, and reward. People who had not precepted in the past year indicated higher perceived benefits of precepting. Those who indicated they would discontinue precepting reported significantly fewer benefits and more barriers than those who would continue. Finding and addressing barriers among a program's preceptor pool may be key to promoting preceptorship.

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.