Development of Items for Measuring the Competency of Registered Dietitian Students before Graduation
Objective: The purpose of this study was to develop items for measuring the competency of registered dietitian students before they graduated from their training institution, by obtaining information regarding practical expertise and skill requirements. Methods: We reviewed the literature regarding...
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| Published in | Eiyōgaku zasshi Vol. 70; no. 1; pp. 49 - 58 |
|---|---|
| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
The Japanese Society of Nutrition and Dietetics
2012
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0021-5147 1883-7921 1883-7921 |
| DOI | 10.5264/eiyogakuzashi.70.49 |
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| Abstract | Objective: The purpose of this study was to develop items for measuring the competency of registered dietitian students before they graduated from their training institution, by obtaining information regarding practical expertise and skill requirements. Methods: We reviewed the literature regarding domestic and international competency models and prepared a Japanese registered dietitian's competency model, which had a 3-layer structure: A, elementary; B, general; and C, occupational. The practical expertise required before graduation was determined as follows: For the primary data extraction, an expert panel from each occupational field (i.e., clinical nutrition, public health nutrition, and food service management) determined the competency items relevant to layers A-C of the model. For the second data extraction, cards containing all the primary extraction items were prepared and reclassified into layers A-C by eliminating and integrating concepts and content common to each occupational area. For the final data extraction, items that were particularly important were extracted from the second extraction items, which were needed before graduation, and adopted as competency measurement items. Results: We extracted 582 items during the primary data extraction and 124 items during the second data extraction. On final extraction, 40 items were adopted for measuring the competency of registered dietitian students before graduation. The items were divided into the following categories: A, elementary competency (4 items: values, self-confidence, motivation, and attitude); B, general competency (29 items: practical expertise was considered as a particularly important item for judging the registered dietitian's performance); and C, occupational competency (7 items: a minimum level of specialized practical experience in public nutrition, clinical nutrition, and in food service fields was considered particularly important). Conclusion: We adopted a Japanese registered dietitian's competency model and developed items for measuring the competency of registered dietitian students before graduation by using expert panels. In future studies, we will evaluate the competency level of senior students and use this competency model to analyze the factors required for achieving improved professional performance. |
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| AbstractList | Objective: The purpose of this study was to develop items for measuring the competency of registered dietitian students before they graduated from their training institution, by obtaining information regarding practical expertise and skill requirements. Methods: We reviewed the literature regarding domestic and international competency models and prepared a Japanese registered dietitian's competency model, which had a 3-layer structure: A, elementary; B, general; and C, occupational. The practical expertise required before graduation was determined as follows: For the primary data extraction, an expert panel from each occupational field (i.e., clinical nutrition, public health nutrition, and food service management) determined the competency items relevant to layers A-C of the model. For the second data extraction, cards containing all the primary extraction items were prepared and reclassified into layers A-C by eliminating and integrating concepts and content common to each occupational area. For the final data extraction, items that were particularly important were extracted from the second extraction items, which were needed before graduation, and adopted as competency measurement items. Results: We extracted 582 items during the primary data extraction and 124 items during the second data extraction. On final extraction, 40 items were adopted for measuring the competency of registered dietitian students before graduation. The items were divided into the following categories: A, elementary competency (4 items: values, self-confidence, motivation, and attitude); B, general competency (29 items: practical expertise was considered as a particularly important item for judging the registered dietitian's performance); and C, occupational competency (7 items: a minimum level of specialized practical experience in public nutrition, clinical nutrition, and in food service fields was considered particularly important). Conclusion: We adopted a Japanese registered dietitian's competency model and developed items for measuring the competency of registered dietitian students before graduation by using expert panels. In future studies, we will evaluate the competency level of senior students and use this competency model to analyze the factors required for achieving improved professional performance. |
| Author | Nagahata, Tomomi Ishida, Hiromi Yoshiike, Nobuo Nakabou, Yukihiro Nagai, Narumi Akamatsu, Rie Komatsu, Tatsushi Date, Chigusa Nara, Nobuo |
| Author_xml | – sequence: 1 fullname: Nagahata, Tomomi organization: Shubun University – sequence: 1 fullname: Nakabou, Yukihiro organization: Kawasaki University of Medical Welfare – sequence: 1 fullname: Yoshiike, Nobuo organization: Aomori University of Health and Welfare – sequence: 1 fullname: Akamatsu, Rie organization: Ochanomizu University – sequence: 1 fullname: Komatsu, Tatsushi organization: Doshisha Women's College of Liberal Arts – sequence: 1 fullname: Date, Chigusa organization: University of Hyogo – sequence: 1 fullname: Nara, Nobuo organization: Tokyo Medical and Dental University – sequence: 1 fullname: Nagai, Narumi organization: University of Hyogo – sequence: 1 fullname: Ishida, Hiromi organization: Kagawa Nutrition University |
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| Cites_doi | 10.1580/1080-6032(2006)17[140:AOCL]2.0.CO;2 10.1016/S0002-8223(96)00172-1 10.1088/0253-6102/53/3/23 10.1016/j.jada.2007.08.024 10.1016/j.jada.2008.07.001 10.1016/j.jada.2005.02.001 10.1037/h0034092 10.1016/j.jada.2009.01.019 10.1016/S1773-035X(06)80542-3 |
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| References | 16) 中村丁次：管理栄養士・栄養士としての倫理と評価，日本栄養士会雑誌，53,525-528 (2010 1) McClelland, D.C.: Testing for competence rather than for “Intelligence”, Am. Psychol., 28, 1-14 (1973 20) 永井成美，赤松利恵，長幡友実：コンピテンシー開発の考え方と枠組み (国内外の文献レビュー)，厚生労働科学研究費補助金循環器疾患等生活習慣病対策総合研究事業「保健・医療サービスの評価に基づく専門的人材育成のシステム構築に関する研究」平成22年度総括・分担研究報告書，(伊達ちぐさ)，pp. 55-123 (2010)，兵庫 2) Spencer, L.M., Spencer, S.M.: Competence at work, models for superior performance/梅津祐良，成田 攻，横山哲夫訳，コンピテンシーマネジメントの展開 導入・構築・活用，pp. 11-19 (2001) 生産性出版，東京 5) 岡本玲子：これからの行政保健師に求められるコンビテンシー，からだの科学増刊これからの保健師，pp. 170-175 (2006) 日本評論社，東京 22) Joint Standards Task Force of A.S.P.E.N and the American Dietetic Association Dietitians in Nutrition Support Dietetic Practice Group, Russell, M., Stieber, M., et al.: American Society for Parenteral and Enteral Nutrition and American Dietetic Association: standards of practice and standards of professional performance for registered dieticians (generalist, specialty, and advanced) in nutrition support, J. Am. Diet. Assoc., 107, 1815-1822 (2007 11) O'Sullivan Maillet, J., Skates, J., Pritchett, E.: American Dietetic Association: scope of dietetics practice framework, J. Am. Diet. Assoc., 105, 634-640 (2005 12) The American Dietetic Association Quality Management Committee: American Dietetic Association revised 2008 standards of practice for registered dietitians in nutrition care; standards of professional performance for registered dietitians; standards of practice for dietetic technicians, registered, in nutrition care; and standards of professional performance for dietetic technicians, registered, J. Am. Diet. Assoc., 108, 1538-1542 (2008 6) 上田礼子：看護大学・大学院の到達目標，pp. 87-89 (2006) 多賀出版，東京 7) 小山眞理子：看護基礎教育における看護技術教育の充実に関する研究─看護基礎教育卒業時の到達目標─，平成17年度厚生労働科学研究費補助金 (医療技術評価総合研究事業) 総括研究報告，(小山眞理子)，pp. 1-140 (2006)，東京 13) Anderson, J.A., Kennedy-Hagan, K., Stieber, M.R., et al.: Dietetics educators of practitioners and American Dietetic Association standards of professional performance for registered dietitians (generalist, specialty/advanced) in education of dietetics practitioners, J. Am. Diet. Assoc., 109, 747-754.e14 (2009 8) 水嶋春朔：公衆衛生専門職のコンピテンシー，からだの科学増刊，(水嶋春朔，鳩野洋子，杉森裕樹編)，pp. 158-163 (2006) 日本評論社，東京 14) 須永美幸，市川陽子，杉山みち子，他：医療サービスにおける管理栄養士に求められる実践能力に関する研究，厚生労働科学研究費補助金循環器疾患等生活習慣病対策総合研究事業「保健・医療サービス等における栄養ケアの基盤的研究)」平成21年度総括研究報告書，(須永美幸)，pp. 202-232 (2009)，千葉 18) World Health Organization: WHO Global Competency Model, http://www.WHO.int/employment/competencies/WHO_competencies_EN.pdf, (2011年9月16日 17) Chambers, D.W., Gilmore, C.J., Maillet, J.O., et al.: Another look at competency-based education in dietetics, J. Am. Diet. Assoc., 96, 614-617 (1996 21) Commission on Accreditation for Dietetics Education (CADE): Policy & Procedure MANUAL, p. 70 (2011) http://www.eatright.org/WorkArea/DownloadAsset.aspx?id=6442452664, (2011年9月16日 15) 日本栄養改善学会理事会：「管理栄養士養成課程におけるモデルコアカリキュラム」の提案，栄養学雑誌，67, 202-232 (2009 4) 曽根智史：新任時期の教育目標─求められる能力，到達目標，行動目標，保健医療科学，55,118-127 (2006 10) Commission on accreditation for dietetics education: 2008 Foundation knowledge and competencies — Dietitian education, pp. 1-5 (2008) http://www.eatright.org/uploadedFiles/CADE/CADE-General-Content/3-08_RD-FKC_Only.pdf, (2011年9月16日 3) Lucia, A.D., Lepsinger, R.: The Art and Science of Competency Models: Pinpointing Critical Success Factors in Organizations/遠藤 仁訳，実践コンピテンシーモデル，コンピテンシーモデルの 2W1H，pp. 23-45 (1999) 日経BP社，東京 9) Gallagher-Allred, C.: Dietetics education in Japan and United States: Current situations and opportunities with recommendations for Japan/須永美幸，杉山みち子監訳，日本とアメリカにおける栄養士教育：現状と今後の展望，そして日本への提言，厚生労働科学研究費補助金循環器疾患等生活習慣病対策総合研究事業「保健・医療サービス等における栄養ケアの基盤的研究)」平成20年度総括研究報告書，(須永美幸)，pp. 77-112 (2009)，千葉 19) 水嶋春朔，遠藤弘良：WHOにおけるコンピテンシーに基づく人材育成，保健医療科学，55, 112-117 (2006 11 22 12 13 14 15 16 17 18 19 1 2 3 4 5 6 7 8 9 20 10 21 |
| References_xml | – reference: 15) 日本栄養改善学会理事会：「管理栄養士養成課程におけるモデルコアカリキュラム」の提案，栄養学雑誌，67, 202-232 (2009) – reference: 21) Commission on Accreditation for Dietetics Education (CADE): Policy & Procedure MANUAL, p. 70 (2011) http://www.eatright.org/WorkArea/DownloadAsset.aspx?id=6442452664, (2011年9月16日) – reference: 9) Gallagher-Allred, C.: Dietetics education in Japan and United States: Current situations and opportunities with recommendations for Japan/須永美幸，杉山みち子監訳，日本とアメリカにおける栄養士教育：現状と今後の展望，そして日本への提言，厚生労働科学研究費補助金循環器疾患等生活習慣病対策総合研究事業「保健・医療サービス等における栄養ケアの基盤的研究)」平成20年度総括研究報告書，(須永美幸)，pp. 77-112 (2009)，千葉 – reference: 13) Anderson, J.A., Kennedy-Hagan, K., Stieber, M.R., et al.: Dietetics educators of practitioners and American Dietetic Association standards of professional performance for registered dietitians (generalist, specialty/advanced) in education of dietetics practitioners, J. Am. Diet. Assoc., 109, 747-754.e14 (2009) – reference: 6) 上田礼子：看護大学・大学院の到達目標，pp. 87-89 (2006) 多賀出版，東京 – reference: 8) 水嶋春朔：公衆衛生専門職のコンピテンシー，からだの科学増刊，(水嶋春朔，鳩野洋子，杉森裕樹編)，pp. 158-163 (2006) 日本評論社，東京 – reference: 10) Commission on accreditation for dietetics education: 2008 Foundation knowledge and competencies — Dietitian education, pp. 1-5 (2008) http://www.eatright.org/uploadedFiles/CADE/CADE-General-Content/3-08_RD-FKC_Only.pdf, (2011年9月16日) – reference: 1) McClelland, D.C.: Testing for competence rather than for “Intelligence”, Am. Psychol., 28, 1-14 (1973) – reference: 2) Spencer, L.M., Spencer, S.M.: Competence at work, models for superior performance/梅津祐良，成田 攻，横山哲夫訳，コンピテンシーマネジメントの展開 導入・構築・活用，pp. 11-19 (2001) 生産性出版，東京 – reference: 4) 曽根智史：新任時期の教育目標─求められる能力，到達目標，行動目標，保健医療科学，55,118-127 (2006) – reference: 11) O'Sullivan Maillet, J., Skates, J., Pritchett, E.: American Dietetic Association: scope of dietetics practice framework, J. Am. Diet. Assoc., 105, 634-640 (2005) – reference: 5) 岡本玲子：これからの行政保健師に求められるコンビテンシー，からだの科学増刊これからの保健師，pp. 170-175 (2006) 日本評論社，東京 – reference: 14) 須永美幸，市川陽子，杉山みち子，他：医療サービスにおける管理栄養士に求められる実践能力に関する研究，厚生労働科学研究費補助金循環器疾患等生活習慣病対策総合研究事業「保健・医療サービス等における栄養ケアの基盤的研究)」平成21年度総括研究報告書，(須永美幸)，pp. 202-232 (2009)，千葉 – reference: 16) 中村丁次：管理栄養士・栄養士としての倫理と評価，日本栄養士会雑誌，53,525-528 (2010) – reference: 17) Chambers, D.W., Gilmore, C.J., Maillet, J.O., et al.: Another look at competency-based education in dietetics, J. Am. Diet. Assoc., 96, 614-617 (1996) – reference: 3) Lucia, A.D., Lepsinger, R.: The Art and Science of Competency Models: Pinpointing Critical Success Factors in Organizations/遠藤 仁訳，実践コンピテンシーモデル，コンピテンシーモデルの 2W1H，pp. 23-45 (1999) 日経BP社，東京 – reference: 22) Joint Standards Task Force of A.S.P.E.N and the American Dietetic Association Dietitians in Nutrition Support Dietetic Practice Group, Russell, M., Stieber, M., et al.: American Society for Parenteral and Enteral Nutrition and American Dietetic Association: standards of practice and standards of professional performance for registered dieticians (generalist, specialty, and advanced) in nutrition support, J. Am. Diet. Assoc., 107, 1815-1822 (2007) – reference: 20) 永井成美，赤松利恵，長幡友実：コンピテンシー開発の考え方と枠組み (国内外の文献レビュー)，厚生労働科学研究費補助金循環器疾患等生活習慣病対策総合研究事業「保健・医療サービスの評価に基づく専門的人材育成のシステム構築に関する研究」平成22年度総括・分担研究報告書，(伊達ちぐさ)，pp. 55-123 (2010)，兵庫 – reference: 19) 水嶋春朔，遠藤弘良：WHOにおけるコンピテンシーに基づく人材育成，保健医療科学，55, 112-117 (2006) – reference: 7) 小山眞理子：看護基礎教育における看護技術教育の充実に関する研究─看護基礎教育卒業時の到達目標─，平成17年度厚生労働科学研究費補助金 (医療技術評価総合研究事業) 総括研究報告，(小山眞理子)，pp. 1-140 (2006)，東京 – reference: 18) World Health Organization: WHO Global Competency Model, http://www.WHO.int/employment/competencies/WHO_competencies_EN.pdf, (2011年9月16日) – reference: 12) The American Dietetic Association Quality Management Committee: American Dietetic Association revised 2008 standards of practice for registered dietitians in nutrition care; standards of professional performance for registered dietitians; standards of practice for dietetic technicians, registered, in nutrition care; and standards of professional performance for dietetic technicians, registered, J. Am. Diet. Assoc., 108, 1538-1542 (2008) – ident: 2 – ident: 3 – ident: 18 – ident: 5 – ident: 4 – ident: 7 doi: 10.1580/1080-6032(2006)17[140:AOCL]2.0.CO;2 – ident: 17 doi: 10.1016/S0002-8223(96)00172-1 – ident: 16 doi: 10.1088/0253-6102/53/3/23 – ident: 22 doi: 10.1016/j.jada.2007.08.024 – ident: 12 doi: 10.1016/j.jada.2008.07.001 – ident: 11 doi: 10.1016/j.jada.2005.02.001 – ident: 10 – ident: 19 – ident: 14 – ident: 15 – ident: 1 doi: 10.1037/h0034092 – ident: 13 doi: 10.1016/j.jada.2009.01.019 – ident: 6 doi: 10.1016/S1773-035X(06)80542-3 – ident: 9 – ident: 8 – ident: 21 – ident: 20 |
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