The experience of dietitians working on interventions in the takeaway food sector: lessons for workforce development.
Objective: To review the experiences and views of dietitians who had participated in interventions in the takeaway food sector to determine competencies relevant to the development of the public health nutrition workforce in this setting.Design: Semi-structured interviews were conducted by telephone...
| Publicado en: | Nutrition & Dietetics Vol. 60; no. 1; pp. 38 - 42 |
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| Formato: | research tables/charts Journal Article |
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Wiley-Blackwell
Mar2003
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=106844711&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 106844711 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14466368 QMK jtl: Nutrition & Dietetics issn: 14466368 maglogo: Y pubinfo: dt: Mar2003 vid: 60 iid: 1 pid: 480 pub: Wiley-Blackwell place: Malden, Massachusetts artinfo: ui: 106844711 106844711 2003087993 106844711 ppf: 38 ppct: 4 formats: fmt: @attributes: type: P tig: atl: The experience of dietitians working on interventions in the takeaway food sector: lessons for workforce development. aug: au: Hughes R affil: Nutrition Unit, School of Health Science, Griffith University, PMB 50, Gold Coast, Queensland 4217; R.Hughes@mailbox.gu.edu.au sug: subj: Dietitians Work Experiences Food Services Public Health Semi-Structured Interview Telephone Purposive Sample Thematic Analysis Australia Prospective Studies Professional Competence Qualitative Studies Workforce Safety Content Analysis Snowball Sample Knowledge Professional Practice Human ab: Objective: To review the experiences and views of dietitians who had participated in interventions in the takeaway food sector to determine competencies relevant to the development of the public health nutrition workforce in this setting.Design: Semi-structured interviews were conducted by telephone among a purposive sample of dietitians currently or previously involved in interventions in the takeaway food sector. Interviews were guided by five questions relating to work performed, competency requirements, competency deficits, training requirements and personal competency gains as a result of involvement in this public health nutrition work. Responses were recorded, transcribed and thematically analysed.Subjects and setting: Ten dietitians working on interventions conducted in Australia during 1990-99.Main outcome measures: Subjective views about needs for workforce development based on past work experience.Results: The main tasks undertaken related to general public health practices such as communication, training, research and project management. The most commonly required competencies (and reported deficits) related to project management including skills and knowledge of needs assessment, planning, strategy development, implementation and evaluation. This was followed closely by communication skills specific to the work context of the takeaway food sector. A common observation by practitioners was the need for a greater knowledge of the corporate operation of the food service industry and the need for more training in marketing, project management, research and business administration.Conclusions: The competency and training themes identified in this qualitative study reflect many of those previously reported in the literature concerning the development of the public health workforce and can inform scholarship in the development of public health nutrition. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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