| 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. |
