The entry-level generalist dietitian: II. Employers' perceptions of the adequacy of preparation for specific administrative competencies
Rinke, W.J.; David, B.D.; Bjoraker, W.T.
Journal of the American Dietetic Association 80(2): 139-147
1982
ISSN/ISBN: 0002-8223 PMID: 7054258 Document Number: 190689
Data were obtained from 269 employers of entry-level dietitians regarding their specific perceptions of the importance and adequacy of preparation for 69 administrative competencies provided in internship (I), coordinated undergraduate (C), traineeship (T), and advanced degree (A) programs. Sixty-three competencies were rated as important for entry-level performance. Preparation ratings indicated that 41, 55, 81, and 96 percent of all competencies were rated as inadequate or somewhat adequate for the routes I, T, A, and C, respectively. Differences among the routes for mean adequacy ratings across all competencies were highly significant. The direction of the mean ratings was I greater than T greater than A greater than C. Differences between specific routes for mean adequacy ratings across all competencies were highly significant for I greater than C, I greater than T, I greater than A and T greater than C, but not for T greater than A and A greater than C.