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Author Biographical Information

Theresa B. O'Reilly, EdD, RDN; Dietetic Internship Director, St. Elizabeth University Amy J. Nwora, PhD, OTR/L; Director, Occupational Therapy Program & Professor, Health Professions Education, D'Youville University Megan Whelan, PhD, RDN, CDN; Dean, School of Health Professions, D'Youville University Mary-Pat Maciolek, EdD, MBA, RD, FAND; Professor & Chair, Department of Hospitality, Culinary Arts, and Dietetics, Middlesex College

Abstract

The use of simulation holds promise for the future of dietetics education for its use as an alternative for up to 30% of the 1,000 supervised practice hours for the training of Registered Dietitian Nutritionists. Even more so, simulation is a teaching tool. When done well, simulation can challenge students in a safe environment where they can receive constructive feedback from expert guides and meaningfully reflect on their learning. The purpose of this study was to interview dietetic internship (DI) program directors on their attitudes and motivations on the use of simulation in their programs, targeting the heavily program-congested states of Pennsylvania, New Jersey, and New York. Three main themes emerged from this study: the live professional internship experience is considered ‘best’ to most program directors; program directors are motivated to use simulation if it will benefit students; and access to information on how to use simulation needs to be more readily available. As all directors voiced the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and Nutrition and Dietetic Educators and Preceptors (NDEP) as their major source of information on using simulation, more resources should be made available through these channels on best-practices in using simulation to increase awareness and ease of adoption for those interested in using this type of instruction.

DOI

10.26890/zkgk1323

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