Evaluation of the educational effect of participatory clinical dietetics training for registered dietetics students

DOI Open Access
  • Ono Misaki
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Imai Katsumi
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Yasutake Kenichiro
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Watanabe Keiko
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Iwamoto Masako
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Yamato Takako
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Takeshima Mikako
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Moriguchi Ririko
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University
  • Ueno Hiromi
    Nutrition Clinic, Nakamura Gakuen University
  • Nakano Shuji
    Faculty of Nutritional Sciences, Nakamura Gakuen University Nutrition Clinic, Nakamura Gakuen University

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Other Title
  • 管理栄養士養成課程学生における参加型臨床実習の教育効果の検討

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Using an original educational effectiveness evaluation index for the learning attainment target of the subject, we evaluated the effects on students’ perceptional changes of the participatory clinical dietetics training at the university-affiliated clinic. The content of the practical training involved the observation of nutritional support of patients attending the university-affiliated medical clinic followed by discussion of assigned cases through group work, and the development of nutritional support plans. A questionnaire consisting of 10 items related to communication skills and professional knowledge required for registered dietitians was used to assess the expected changes in their perception. The same questionnaire was used to access the changes in the perception of their importance and in their self-evaluation. These questionnaires were administered before and after the course lectures and after the nutritional guidance observation, and finally analyzed using the Friedman test. In terms of perceived importance, the following eight items showed an upward trend (all p <0.05)：appearance, attitude, interactivity, imagination, recording, listening, communication, and knowledge of food preparation and ingredients. The importance of nutritional expertise did not change (p =0.064). The students’ self-evaluation showed an upward trend for all 10 items (p <0.001). Our research suggests participatory clinical dietetics training at the university-affiliated clinic may contribute to strengthening communication and perception of the importance of expertise and to improving self-confidence.

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