Thesis (M.S.)--University of Tennessee, Knoxville, 2007. / Title from title page screen (viewed on June 05, 2008). Thesis advisor: Melissa Hansen-Petrik. Vita. Includes bibliographical references.

The purpose of this research was to explore patients' perceptions of services provided by hospital dietitians. The two-phase study included: (1) personal interviews of thirty-one patients to determine service attributes believed important when receiving a dietitian's service, and (2) development of a survey instrument, NUTRI-SERVE. Responses were obtained from 103 inpatients and 107 outpatients to identify service dimensions, differences in rating dimensions by patient group and gender, and relationships between dimensions, satisfaction, and recommendation of services. Results of personal interviews via qualitative analysis were used to develop NUTRI-SERVE. The survey format was a seven-point agreement scale. The instrument was reviewed for face validity and pilot tested. For the hospital survey, patients were randomly selected and surveyed by telephone; response was 87%. An a priori analysis approach was utilized examining dimensions with factor analysis to assess unidimensionality. Service dimensions: rationale, teach, motivate, care and consideration, reliability and responsiveness, and support staffphis outcome dimensions: learn and belief in the dietitian resulted. The factored scales demonstrated reliability. Outpatients rated service and outcome dimensions significantly more favorably than inpatients. Male outpatients rated and recommended the majority of services and outcomes significantly higher than female outpatients. The support staff dimension was rated highest by patients, while the teach dimension was rated lowest. The lowest rated outcome was learn. Inpatients and outpatients equally rated satisfaction with the dietitian's services favorably. Service and outcome dimensions were highly correlated. Motivate was the strongest driver for satisfaction and recommendation of services. Care and consideration was the strongest driver for motivate. Satisfaction with handouts was a driver for outpatient service dimensions, while satisfaction with the diet instruction room was a greater driver for inpatients. A customer service model was developed from these dimensions. This research provides insight into patients' perspective of service quality relating to hospital dietitians. It suggests satisfaction with dietetic education in an outpatient setting is strongly related to successfully learning the diet. This could be a useful management and marketing tool for dietetic managers, educators, and dietetic interns. Further research using NUTRI-SERVE is recommended to explore demographic and regional perceptions of service quality in dietetics. / Graduation date: 2003

No description available.

Survey research was conducted to explore Speech-Language Pathologists’ (SLPs) perceptions and experiences collaborating with Registered Dietitians (RDs) in the pediatric population. 107 SLPs in different settingsparticipated. Findings indicate SLPs were not exposed to RDs or the role of nutrition in their didactic and clinical training. Rather this exposure occurred once they were in the field practicing as an SLP. A clear need was identified regarding graduate and continued education on collaboration between SLPs and RDs.

Thesis (MNutr)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: Continuous Professional Development (CPD) is a tool to develop and maintain professional competence and to facilitate lifelong learning. CPD is compulsory for health professionals in South Africa, and has an additional mandatory requirement that five Continuing Education Units (CEU’s) must be obtained annually on human rights, ethics and medical law. A literature search yielded limited information on ethics education specifically for South African dietitians. As a result a cross-sectional descriptive study was conducted on all dietitians registered with the Health Professions Council of South Africa (HPCSA) for the year 2010 – 2011 to determine whether dietitians feel that there is a need or demand for standardised ethics update courses, and if so, the format in which dietitians would prefer these courses. All data was collected via self-administered questionnaires that sought demographic data, data on dietitians’ awareness of ethics aspects, and the format/s preferred for standardised ethics update courses. The questionnaires were distributed electronically or via the postal system. The response rate to the study was 4.5%, which was low. The results indicated that 58.7% of dietitians obtain the minimum requirement of 5 ethics CEU’s per year. Only 21.7% feel that there are sufficient opportunities to gain 5 ethics CEU’s and 40.2% are satisfied with the content of current CPD activities related to ethics. There are very low levels awareness and knowledge of existing guidance documents on conduct and ethics aspects available on the HPCSA’s website, and only 9.8% of respondents have carefully read and studied this information. Dietitians prefer lectures and Internet-based activities for courses on ethics. The study concluded there is a definite demand amongst respondents for standardised ethics update courses and an urgent demand for support with conduct and ethics issues. Recommendations are focused on ways to raise awareness of existing supportive documents available from the HPCSA on conduct and ethics issues as well on the formation of sub-committees dealing with ethics aspects and possible development of standardised update courses on ethics. / AFRIKAANSE OPSOMMING: Voortgesette Professionele Ontwikkeling (VPO) is ’n instrument om professionele bevoegdheid te ontwikkel en te handhaaf, en om lewenslange leer te fasiliteer. VPO is verpligtend vir professionele gesondheidspersoneel in Suid-Afrika, en stel ’n bykomende verpligting om jaarliks vyf VPO-eenhede oor menseregte, etiek en mediese reg te verwerf. ’n Literatuurstudie het beperkte inligting oor etiekonderwys, spesifiek vir Suid-Afrikaanse dieetkundiges, opgelewer. ’n Kruisdeursnee beskrywende studie is uitgevoer op alle dieetkundiges wat by die Raad vir Gesondheidsberoepe van Suid-Afrika (RGBSA) vir die jaar 2010-2011 geregistreer is, om te bepaal of daar by hulle ’n behoefte bestaan of vraag is na nuwe gestandaardiseerde kursusse oor etiese aspekte, en, indien wel, die formaat waarin dieetkundiges hierdie kursusse sal verkies. Alle data is deur middel van selfgeadministreerde vraelyste versamel wat inligting ingewin het oor demografiese data, data oor dieetkundiges se bewustheid van etiese aspekte en die formaat wat vir nuwe gestandaardiseerde kursusse oor etiek verkies word. Die vraelyste is elektronies of via die posstelsel versprei. Die reaksieskoers op die studie was 4.5%, wat laag is. Die resultate dui aan dat 58.7% van die dieetkundiges die minimum vereiste van vyf VPO-eenhede oor etiek per jaar behaal. Slegs 21.7% voel dat daar voldoende geleenthede is om vyf eenhede in etiek te verwerf en 40.2% is tevrede met die inhoud van huidige VPO-aktiwiteite wat met etiek verband hou. Daar is baie lae vlakke van bewustheid en kennis van bestaande rigsnoerdokumente oor optrede en etiese aspekte op die RGBSA se webtuiste beskikbaar, en slegs 9.8% van die respondente het die inligting deeglik gelees en bestudeer. Dieetkundiges verkies lesings en Internet-gebaseerde aktiwiteite vir kursusse oor etiek. Die studie kom tot die gevolgtrekking dat daar ’n definitiewe aanvraag onder respondente is na nuwe gestandaardiseerde kursusse oor etiek en ’n dringende vraag na ondersteuning ten opsigte van etiese kwessies en optrede. Aanbevelings fokus op maniere om ’n bewustheid te kweek van bestaande ondersteuningsdokumente oor etiese kwessies wat by die RGBSA beskikbaar is, asook oor die vorming van subkomitees wat werk met etiese aspekte en die moontlike ontwikkeling van gestandaardiseerde bygewerkte kursusse oor etiek.

Cette thèse a exploré l’articulation entre normes diététiques et socioculturelles à partir de la catégorie du manger sain. Une approche comparative basée sur des entretiens auprès de diététiciennes et de jeunes femmes françaises, espagnoles et brésiliennes, de zones urbaines et de classes moyennes et aisées, fût mise en place. Tout d’abord, une analyse des diététiciennes et jeunes femmes montre que la frontière séparant ces groupes reste floue, car ils sont influencés par des systèmes normatifs similaires. Dans un deuxième temps, nous avons analysé leurs modèles alimentaires et corporels. Ces analyses révèlent la complexité des rapports à l’alimentation et au corps. En outre, si des traits sont partagés dans les trois pays, au sein de chaque contexte, il existe des fortes concordances concernant les pratiques, le choix des aliments, les significations du manger et du culinaire, ainsi que le rapport au corps. Finalement, nous avons abordé l’influence des systèmes normatifs sur les conceptions du manger sain. Cette notion est enrobée d’une normativité et est polysémique. Deux conceptions furent identifiées. D’une part, une « conception nutritionnelle physiologique », adossée à une rationalité scientifique nutritionnelle et associée à une vision d’« aliment-médicament ». D’autre part, une « conception holistique » liée aux dimensions du « comment » manger, ainsi qu’à la qualité des aliments. Malgré leur présence dans les trois pays, les françaises mobilisent davantage la deuxième conception, alors que les brésiliennes sont plus attachées à la première, les espagnoles se trouvant dans une situation intermédiaire. En outre, selon le contexte, la médicalisation de l’alimentation a un impact différencié. L’étude permet ainsi de vérifier que le manger sain n’est donc pas seulement le résultat de discours scientifiques généralisés « uniformisant », mais aussi des systèmes normatifs socioculturels d’ordre global et local qui s’articulent au sein de chaque réalité sociale. / This work explored the relationship between dietary and sociocultural norms through the category of “healthy eating”. A comparative approach based on interviews with French, Spanish and Brazilian dieticians and young women, from urban areas and middle and upper classes, was set up. Primarily, an analysis of dieticians and young women shows that the boundary which separates professional and lay groups remains blurred, as both groups are influenced by similar normative systems. Secondly, we analyzed eating and body models of the informants. This analysis reveals the complexity involved in the relationship with eating and the body. Besides, if some aspects are shared between the three countries, within each context, there are patterns regarding the eating practices, food choices, meanings of eating and cooking, as well as the relationship with the body. Finally, we analyzed the influences of normative systems on “healthy eating” conceptions. This notion is embedded in a normativity and is polysemic. Two conceptions were identified. On one hand, a “physiological-nutritional conception”, based on a scientific nutritional rationality and associated with a “food-medicine” vision. On the other hand, a “holistic conception” refers to the dimension related to “how” to eat, as well as the quality of food. Despite their presence in the three countries, each context presents particularities. Our results show that the French mobilize more the second conception, the Brazilian are more attached to the first one, while the Spanish are to be found in an intermediate situation. In addition, depending on the context, the medicalization of eating has a differentiated impact. This study thus makes it possible to verify that “healthy eating” is therefore not only the result of generalized “unifying” scientific discourse, but also the result of normative socio-cultural systems from global and local orders, that are articulated within each social reality. / Esta tesis ha explorado la articulación entre normas dietéticas y socioculturales a partir de la categoría “comer sano”; a partir de un abordaje comparativo basado en entrevistas con dietistas y mujeres jóvenes de Francia, España y Brasil, de zonas urbanas y clase media y alta. En primera instancia, un análisis de las dietistas y de las mujeres jóvenes reveló que la frontera que separa al grupo profesional del lego es tenue, dado que estos dos grupos parecen influenciados por sistemas normativos similares. En una segunda etapa, hemos analizado sus modelos alimentarios y corporales. Esos análisis revelan la complejidad implicada en las relaciones con la alimentación y el cuerpo. Además, si bien se detectan rasgos compartidos entre las informantes de los tres países, existen, dentro de cada contexto, concordancias entre las dietistas y las jóvenes de una misma nacionalidad, en relación a sus prácticas y elecciones alimentarias, significados sobre la comida y la actividad culinaria, así como con su relación con el cuerpo. Finalmente, hemos analizado la influencia de los sistemas normativos sobre las concepciones del “comer sano”. Esta noción está envuelta a una normatividad y es polisémica. Dos concepciones principales fueron identificadas. Por un lado, se detecta una “concepción nutricional fisiológica”, respaldadas por una racionalidad científica nutricional y asociada a una visión “alimento-medicamento”. Por otro, encontramos una “concepción holística” que privilegia las dimensiones del “cómo” comer, así como la calidad de los alimentos. Aunque estas dos concepciones estén presentes en los tres países, cada contexto tiene particularidades. Mientras que las brasileñas privilegian la primera concepción y las francesas priorizan la segunda, las españolas se ubican en una situación intermediaria. Asimismo, según el contexto, la medicalización de la alimentación tiene un impacto diferenciado. De esta manera, este estudio permite verificar que el “comer sano” no es solamente el resultado de un discurso científico generalizado “uniformizante”, sino también el resultado de sistemas normativos socioculturales de orden global y local que se articulan diferentemente dentro de cada realidad social.