Thesis (MEd (Human Resources Studies))--University of South Australia

Thesis (Ph. D.)--University of Wisconsin--Madison, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.

Photocopy of typescript. / Digitized by Kansas Correctional Industries

The practice of dietetics has changed over the past several years to include an increasing number of dietitians working in private practice. The 1986 census of The American Dietetic Association identified 2,383 (4.3%) of the membership as active in the Consulting Nutritionist in Private Practice group. Private practice opportunities have developed as a result of societal changes emphasizing preventive health care, the increasing elderly population, decline in hospital admissions and reduction in patient days. This necessitates the need for dietetic practitioners to provide services outside the traditional hospital setting. The increasing opportunities in dietetic private practice are paralleled by the dietetic practitioners' increased need for financial recordkeeping knowledge and skills. The purpose of this research was to determine the current financial recordkeeping methods utilized by self-employed dietetic practitioners. The objectives of this study were to: (1) identify financial recordkeeping practices of self-employed dietetic practitioners, and (2) determine if demographics influence the financial recordkeeping methods utilized by self-employed dietetic practitioners. A survey questionnaire was the research tool from which financial recordkeeping and demographic data were collected. The survey questionnaire was sent nationwide to a sample population selected from the Consulting Nutritionist in Private Practice group of The American Dietetic Association. Of the 310 surveys mailed, 79 percent valid responses were used in analysis using frequencies and chi square test of significance (P<.05). The results reflected that the largest percentage of the self-employed dietetic practitioners are relatively new to self-employment practice, within the past five to ten years, work fewer than 30 hours per week and earn 100 percent of their personal income from their practice. Comments provided by the respondents indicated enthusiasm and high interest in their practice. The majority of the self-employed dietetic practitioners use a manual financial recordkeeping system; however, they do not utilize standardized techniques. Significant outcomes of the financial recordkeeping system data were: 1) respondents' ratings of their financial recordkeeping systems efficiency, effectiveness and timeliness differed significantly between the manual and computer systems; 2) the respondent's ability to prepare financial records was significantly different when comparing the manual and computer systems; 3) the respondent's ability to prepare and maintain financial reports was significantly different when comparisons were made among the sources of the financial recordkeeping system. In most cases the respondent rated the manual financial recordkeeping system lower than the computer system. There were two general conclusions to be drawn from this research. First, self-employed dietetic practitioners appear to need additional education and skill development opportunities in accounting, finance and financial recordkeeping. Also, further research is needed to determine the specific financial recordkeeping methods necessary for dietetic specialty areas. / Graduation date: 1989

No description available.

A Canada wide questionnaire survey collected data from 168 dietetics trainees and 23 preservice program coordinators regarding perceptions of preservice practice. First, to what extent were trainees and coordinators aware of and involved with the Competencies for the Entry Level Dietitian? Second, how prepared were trainees for practice? Third, what was the depth and breadth of learning opportunity in competencies of assessment, planning, implementation, and evaluation? Fourth, what were the number of learning opportunities in competencies of professional practice and communication? Further, did perceptions vary with format of preservice practice (integrated or internship) or respondent type (trainee or coordinator)? Results showed most trainees received a copy of the competencies and they were used in trainee evaluation, though only 60% of trainees were very familiar with them. Preparedness for practice was rated as sufficient for 25 (56%) of the 45 competencies. Eighty-eight (61%) of the 145 competencies and sub competencies were practiced in sufficient depth and breadth or number. Preparedness ratings were higher in integrated programs than internships. Agreement between coordinator and trainee perceptions was higher in integrated programs than internships. Problems identified were in certain areas of management, communication, monitoring and evaluation, and research. Comments received related to difficulty with comprehensibility of the competencies, their usefulness as a framework for guiding preservice practice, and problems associated with use in trainee evaluation; the sometimes lack of support and guidance for trainees; benefits of integrated programs; and the greater emphasis placed on clinical nutrition than on food service or community nutrition during the programs. Recommendations are given for dietetics educators.

As role models and experts in nutrition, registered dietitians have the responsibility of educating the public about appropriate nutrition practices. The purpose of this study was to compare physical characteristics and dietary intake of entry-level dietitians(ELD) and non-entry level dietitians (HELD) in Indiana through a mailed personal history questionnaire and food frequency questionnaire. Most of the dietitians reported a weight that was normal or overweight when compared to their ideal body weight. Very few were underweight, yet an average of 36.2 % of all the dietitians were overweight. Statistically, the findings of this study indicated that there was no significant difference in compliance with the established standards of the Food Guide Pyramid between the ELD and HELD in any of the food groups. Secondly, there was not a significant difference in overall compliance between the two groups of dietitians. These results could indicate that registered dietitians are not forgetting the importance of proper nutrition and are continuing to model positive dietary behaviors as they continue in the profession. / Department of Family and Consumer Sciences

This study was undertaken to determine the present and potential contribution of dietitians to health care in Australia. Data were collected from three separate surveys conducted over a 15 month period from September 1984 to December 1985. The first survey, a National Workforce survey, provided a profile of the demographic and employment characteristics of the dietetic profession in Australia. The second survey was undertaken to determine the role of the dietitian as perceived by dietitians themselves and in the third survey a group of general practitioners was surveyed to determine what they perceived to be the role of the dietitian and to what extent they utilised the services of dietitians.Results of the surveys suggest that dietitians in Australia are not realising their full potential contribution to health care. Firstly, there are too few dietitians in Australia and it is unlikely, despite the best intentions, that the profession will be able to meet consumer need and demand for nutritional care and education. There was considerable disparity between what dietitians considered to be their ideal role versus their actual role. Role disparity among dietitians was highest for professional development, education and research activities and low or moderate for nutritional care activities. A lack of time was most frequently cited as the major deterrent preventing dietitians performing activities which they perceived to be part of their ideal role.The results of the third survey indicated that in general, the doctors surveyed had favourable opinions of dietitians but that they held rather traditional views of the role of the dietitian, expecting them to be more involved in food preparation and service than dietitians expected to be. This general lack of awareness of the role and expertise of dietitians and their potential contribution to health care is likely to lead ++ / to an under- utilisation of the full range of services provided by dietitians as evidenced by this study.

Thesis (Ph.D.). / Title from title page of PDF (viewed 2008/01/28). Written for the Dept. of Educational and Counselling Psychology. Includes bibliographical references.

Thesis--University of Florida. / Description based on print version record. Typescript. Vita. Bibliography: leaves 161-169.