2012 Volume 70 Issue 2 Pages 152-161
Objective: The aim of this study was to evaluate the competency achievement of registered dietetic students before graduation on the basis of their scores on items we developed to measure competency.
Methods: In December 2010, the self-completed questionnaires were administered to senior students and teachers of nutrition education, clinical nutrition, public nutrition, or management of food service fields in course for registered dietitian (111 facilities). The surveys were completed by 6,895 students (estimated response rate: 75.7%) and 374 teachers (estimated response rate: 84.2%). Students self-evaluated 40 competency items: elementary competency (4 items), general competency (29 items), and occupational competency (7 items) on a scale of 1 to 5. Teachers also evaluated the achievement levels of the senior students on 36 general and occupational competency items. Students' and teachers' average scores on each item were positioned in an ascending order.
Results: The items regarding basic knowledge and skills for registered dietitian were high score, for example, ethical concerns, communication, food hygiene, dietary reference intakes for Japanese, and standard tables of food composition in Japan. However, the items regarding special knowledge and skills were low score, for example, study skills, epidemiology, public nutrition, behavioral science, and counseling skills. The evaluation by the students was almost consistent with that by the teachers.
Conclusion: We determined the competency achievement of registered dietetic students on the basis of the students' self-evaluation and the evaluation by teachers. Our results suggest that further education focusing on the part of lower achievement levels is needed.
