Typescript (photocopy). / Digitized by Kansas Correctional Industries

Thesis (MNutr)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Thesis (M.S.)--University of Wisconsin--Madison, 1965. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. [88]-91.

Thesis (M.S.)--University of Wisconsin--Madison, 1968. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis--University of Wisconsin--Madison. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 245-256).

The essay deals with the various factors at work which make for the disruption and the integration of dietetics, an organized occupation which attracts women with a specialized university education. Dietitians are seen as performing so wide a range of tasks, that, while they all work with or near, or in support of food, it is difficult to see them as performing one "occupational role." Their varied tasks deploy them into a number of institutional settings which are the strongholds of sometimes conflicting value-systems. Thus by working on hospital wards and in commercial restaurants, they find themselves playing roles committed to such differing ends as treating the sick and maximizing profits. This dichotomy of interests is reflected in the dietetic ideology, at the level of formal organization. There appears to be a negation of the unity which the ideology was meant to bring, after unofficial and official redefinitions of the ideology add moral distance to the gap already separating the hospital dietitians from the commercial people. In spite of all this, however, the social organization of dietetics is maintained, by a number of counter-pressures which contain the disruptive influences. One of the most significant of these is held to be the common marginality in which dietitians find themselves wherever they work in their varied and segregated jobs. Another, important unity factor proposed is the attempt to gain professional status, to replace what appears to be no definite status. Professionalization, which in this case serves as a kind of collective mobility, is put forward as one of two currents of change affecting dietetics. The other, the expansion or spread of function or control, refers to the prospects for if not the pressures on dietetics to expand further into a commercial milieu. Thus at the level of the occupational system, dietitians on one hand seem to be trying to become more like the established professions, and on the other, more involved in commercial activity. Such a situation, it is suggested, has important consequences for the definition of the profession in the study of occupations, as well as for the description of dietetics and occupations like dietetics. The case study approach to the study of social organization has been utilized in this essay. Techniques used have included personal interviews, and analysis of documents, as well as first-hand observation of dietitians in their work. / Arts, Faculty of / Sociology, Department of / Graduate

Thesis (M.S.)--Rochester Institute of Technology, 1993. / Typescript. Includes bibliographical references (leaves 64-66).

Thesis (MVoed)--University of Stellenbosch, 2006. / Bibliography. Also available via the Internet.

Data regarding professional communications between physicians and dietitians in hospitals were obtained from results of 84 responses to a survey of all hospital dietitians (135) listed in the 1982 Oregon Dietetic Associations' Membership and Employment Directory. The data were gathered utilizing an initial mail-out questionnaire and a follow-up log booklet of communications with physicians kept during five working days. The population studied was characterized as being all women between the ages of 24 and 63, with more than 50 percent under the age of 32 years. Seventy-two percent of the dietitians worked full time and seventy percent were in the clinical division of practice in The American Dietetic Association. All of the dietitians were active members of The American Dietetic Association. A data analysis indicated that 38% of the dietitians communicated with physicians less than every other day, and most frequently these communications were reported to be through patient charts in reference to dietary prescriptions. Seventy-six percent of the dietitians indicated that 30% or less of the physicians on the medical staff consistently made referrals for nutrition counseling. The most frequently referring specialists included those in internal medicine, general practice and surgery. There appeared to be no specific age group of physicians referring more frequently than others. Sixty-five percent of the dietitians indicated that they felt that their communications with physicians were inadequate. Sixty percent of the dietitians felt that their nutrition expertise was utilized by physicians only "fairly well". Less than half of the dietitians participated in interdisciplinary medical team efforts. Significant correlations (p < .05) were found among various factors involving communications between dietitians and physicians when tested using chi square. In general, dietitians in hospitals with more than 200 beds more often considered their communications with physicians to be adequate than dietitians in smaller hospitals. A larger percentage of physicians (> 50%) in hospitals with more than 200 beds had a positive attitude about nutrition. More dietitians in larger hospitals participated in interdisciplinary medical team efforts than those in smaller hospitals. Of the dietitians indicating that their communications with physicians were adequate 61% felt their nutrition expertise was utilized "very well" and 50% had verbal contact with physicians from one to three times daily. When the physician was the initiator of communications, none of the dietitians felt that their nutrition expertise was utilized "very well". When the physician was the initiator of communications, less than 10% of these were in reference to general nutrition information. Recommendations from the study to improve communications between physicians and dietitians include required assertiveness training courses for dietitians, nutrition courses for physicians and a study of dietitians' utilization of time and their perceived priorities. / Graduation date: 1984

This study attempted to answer the following question: What instructional methods should dietetic preceptors use to help dietetic interns meet the performance requirements specified by the American Dietetic Association (ADA, 1991) for entry-level dietitians? A national sample of 170 dietetic preceptors was surveyed. Ninety provided usable information to examine both the instructional methods they used to train interns as well as those methods they might try to use. Thirty instructional methods were grouped into six categories: one-to-one methods, practice/experiential methods, reading-writing methods, lecture-discussion methods, exercises/problem sets and student-directed learning. This study recommends seven "best" methods and seven "best" techniques for preceptors to use when instructing interns. Two methods, supervised practice and unsupervised practice, seemed the most important to include in the training of potential preceptors. These methods are effective, practical, and address criticality pertaining to the health and safety of patients and clients. To a lesser extent cost efficiency in these methods is related to the use of the preceptor's time. Unsupervised practice is the least time-intensive for the preceptor, but requires supporting techniques, such as, feedback or conferencing, to address health and safety issues. Five less expensive methods with equal effectiveness for promoting learning for adults can supplement or support these more costly one-to-one and supervised practice methods. These methods are shadowing, case studies, simulations, student-directed seminars and role playing. In addition, self-instruction, student teams, team building exercises, in-basket exercises and learning contracts can be blended with other instructional methods for better preceptor instruction. Since only 40 percent of the 90 preceptors surveyed reported having any preceptor training, a proposal is made to train new and experienced preceptors in the most applicable methods and techniques they can use in instructing and precepting dietetic interns. / Graduation date: 1995