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RISS 인기검색어
- 검색키워드
- 저자 : Rouder, Clifford (검색결과 1 건)
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Rouder, Clifford Columbia University Teachers College 2000 해외박사(DDOD)
The American Dietetic Association (ADA) has required that ADA-approved dietetics programs provide students with a <italic>working knowledge of environmental issues related to food</italic>. Because this requirement is new to the dietetics curriculum, a questionnaire was developed to describe programs' current and intended depth of coverage (basic knowledge level or working knowledge level) of environment-food issues. Twenty-two environment and food-related topic areas were synthesized from reviews of current literature. Courses that were used to cover the topic areas, as well as opinions about the new requirement were also assessed. The questionnaire was pilot-tested for face and content validity, and test-retest reliability and internal consistency reliability were established. The questionnaire was sent to directors of all 267 ADA-approved dietetics programs. A series of follow-up mailings and phone calls were then employed. The response rate was 71.9%. Approximately half of directors (54%) were not currently covering any of the topic areas at the working knowledge level; approximately two-fifths (38%) did not intend to cover any of the topic areas at this level. More programs were currently covering the topic areas at the basic knowledge level (25%–65%) than at the working knowledge level (1%–21%). Environmental issues related to food production, transportation, disposal, and legislation, as well as ethical and philosophical perspectives of examination were among those least covered by programs at any level. The majority of programs (50%–70%) did not intend to change their current level of coverage. Of the directors who did intend to change, the biggest change was from no coverage to coverage at the basic knowledge level (approximately 5%–30%). Nutrients, foods, and community nutrition courses were used most frequently to cover the topic areas. Two-thirds of directors had favorable opinions regarding the competency, although about half lacked adequate resources to meet the competency. The profession has taken an important first step by mandating this new requirement. However, if dietetics professionals are to fully engage in shaping an environmentally sustainable food system, then dietetics students will need to be provided with both increased breadth and increased depth of coverage of these topic areas.
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