Stakeholder Perceptions of a Hybrid Competency-Based Education Program in Dietetics

Authors

Kristen Heitman, Ohio State UniversityFollow
Stephanie M. Fanelli, University of Northern ColoradoFollow
Jennifer A. Garner, Ohio State UniversityFollow
Kristen M. Roberts, Ohio State UniversityFollow
Marcia Nahikian-Nelms, Ohio State UniversityFollow
Julie Kennel, Ohio State UniversityFollow
Christopher A. Taylor, Ohio State UniversityFollow

Author Biographical Information

• Kristen Heitman, PhD, RDN, LD; Assistant Professor; Ohio State University College of Medicine, School of Health and Rehabilitation Sciences
• Stephanie M. Fanelli, PhD, RDN, LD; Assistant Professor; University of Northern Colorado, College of Natural and Health Sciences
• Jennifer A. Garner, PhD, RD; Assistant Professor; Food and Nutrition Policy, John Glenn College of Public Affairs and Ohio State University College of Medicine, School of Health and Rehabilitation Sciences
• Kristen M. Roberts, PhD, RDN, LD, CNSC, FAND, FASPEN; Associate Professor, Clinical; Ohio State University College of Medicine, School of Health and Rehabilitation Sciences
• Marcia Nahikian-Nelms, PhD, RDN, LD, CNSC, FAND; Director of Academic Affairs, School of Health and Rehabilitation Sciences, Director of Education, Center for Faculty Advancement, Mentoring and Engagement; Professor, Clinical; Ohio State University College of Medicine, School of Health and Rehabilitation Sciences
• Julie Kennel, PhD, RDN, LD; Director, Master of Nutrition and Dietetics Program; Associate Professor, Clinical; Ohio State University College of Education and Human Ecology, Department of Human Sciences
• Christopher A. Taylor, PhD, RDN, LD, FAND; Director, Master of Nutrition and Dietetics Program; Professor, Medical Dietetics and Family Medicine; Ohio State University College of Medicine, School of Health and Rehabilitation Sciences

Abstract

As requirements for entry-level dietitians advance to the master’s degree level, the Accreditation Council for Education in Nutrition and Dietetics has published a Future Education Model (FEM). At present, FEM utilizes Competency-Based Education (CBE) for optional program implementation at early adopter demonstration sites. A limited number of CBE programs exist within the field of dietetics, and there is little published literature on its use in this arena. The present study leverages focus groups with students and interviews with faculty and preceptors to evaluate use of a novel CBE program in dietetics and explore factors that facilitate or hinder implementation of such program. A series of focus groups (n=5) were conducted with FEM-engaged students over the course of the 2021-2022 academic year. Faculty (n=9) and preceptors (n=8) involved with training students in a FEM program were invited to participate in in-depth interviews to complement the student perception. Qualitative data collection was conducted and recorded with videotelephony software, and transcribed verbatim prior to analysis. Semi-structured focus group and interview guides and template analysis were used for data collection and analysis. Coding was conducted independently and compared by two trained reviewers. Facilitators of implementing a CBE program in dietetics included prior educational and work experience, support of coworkers, advancement of the profession, and efficient programmatic structure. Barriers included a lack of preceptor training, difficulty assessing competence, and the resource intensiveness of the program. CBE programs in dietetics should consider extra administrative resources, training of preceptors, and a programmatic-level assessment plan when implementing such programs.

Recommended Citation

Heitman, Kristen; Fanelli, Stephanie M.; Garner, Jennifer A.; Roberts, Kristen M.; Nahikian-Nelms, Marcia; Kennel, Julie; and Taylor, Christopher A. (2024) "Stakeholder Perceptions of a Hybrid Competency-Based Education Program in Dietetics," Journal of Dietetic Education: Vol. 2: Iss. 1, Article 2.
Available at: https://ecommons.udayton.edu/jde/vol2/iss1/2