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Biomedical subjects

A G Vaden

Publications and source records attributed to A G Vaden.

At least 19 recordsLinked to original sources
PubMed1992

Professional attitudes of dietetics students and practitioners.

The purpose of this study was to develop and validate an instrument for measuring differences in professional attitudes of dietetics students and practitioners. Comparisons were made between junior and senior dietetics students, new and experienced (5 years or more) registered members of The American Dietetic Association (ADA), and registered ADA members and registered nonmembers (individuals who dropped ADA membership). The sample consisted of 371 junior and senior students from 18 coordinated dietetics programs and 1,041 dietetics practitioners. Principal component analysis was used to categorize conceptually 51 professionalism statements into 13 factors identified as professional attitude scales. Mean scores for the two scales "personal obligations for professional development" and "mastery of substantive content" were highest for all three groups; lowest scores were for the scale "professional isolation." Overall, significant differences were found on eight scales for one or more of the comparison groups. Students rated the scale "respect for the profession's intellectual challenge" higher than did new and experienced registered ADA members. Discriminant analysis indicated that junior (70%) and senior students (65%) were successfully differentiated on four scales, new (62%) and experienced (60%) registered ADA members on five scales, and ADA members (70%) and nonmembers (72%) on four scales. Results of this study could be used by educators to support inclusion of concepts of professionalism in dietetics curriculums. Results also could aid practitioners in marketing their knowledge and skills by presenting a more positive professional image to clients.

Adult↗
PubMed1986

Graduates of internships and coordinated undergraduate programs--do differences exist?

Two principal routes have existed for several years for gaining credentials for dietetic practice, the dietetic internship and the coordinated program. However, comparative evaluations of the effectiveness of these programs in preparing entry-level practitioners have been limited. In this study, adequacy of educational preparation and performance of dietetic internship and coordinated program graduates was assessed at entry level and after one year of practice, using graduates' self-ratings and supervisors' evaluations. The majority of graduates who were employed in dietetic practice held clinical positions in hospitals or university medical centers. Educational preparation and level of performance of all graduates were considered to be adequate, indicating that both types of programs are preparing knowledgeable and competent entry-level practitioners. Although differences on competency measures were not reflected at entry level, intern graduates scored significantly higher than graduates of coordinated programs on administrative and clinical competencies after one year of practice. Also, at entry level and after one year, those completing internships were rated higher on two performance style measures: initiative/self-assurance and dependability. In general, supervisors' ratings tended to be higher than graduates' self-ratings.

Dietetics↗
PubMed1985

The effect of organizational level and practice area on managerial work in hospital dietetic services.

All areas of practice in hospital dietetic services include a management component; however, the nature of the managerial role in various areas of dietetic practice has not been identified clearly. The definition of dietetic practice in the Conceptual Framework for the Profession of Dietetics supports the importance of managerial skills. The effect of organizational level and practice area on managerial activities and roles of professional staff in hospital dietetic services was examined in this study. The nationwide sample included professionals in hospitals with 300+ beds. A total of 3,280 dietetic professionals participated. Five groups were defined: low administrative, low clinical, middle administrative, middle clinical, and upper administrative. Mintzberg identified 10 managerial roles and categorized them as interpersonal, informational, or decisional. The 10 roles were used as the basis for developing an 80-item instrument on which respondents rated each item for importance and time demand. Perceived importance of managerial activities tended to be greater at higher organizational levels. The managerial aspects of the lower clinical and upper administrative position were the most clearly defined. The lower clinical group tended to rate all of the managerial roles as significantly less important than did those in other positions; however, the middle clinical position included a substantial managerial responsibility.

Attitude of Health Personnel↗
PubMed1985

Dimensions of managerial work in hospital dietetic services.

The objective of this study was to identify underlying dimensions of the managerial work of hospital dietetic services professional staff. A survey instrument was developed on the basis of Mintzberg's role theory of management. Respondents were asked to rate 80 activity statements on the relative importance and time demand of each. Principal component analysis was used to determine whether items could be conceptualized meaningfully by a smaller number of components capable of accounting for interrelationships. Reliabilities and correlations were computed for the resulting managerial factor scores. Six factors were identified from the importance ratings: Upper Management, Interaction with Subordinates, Outside Activities, Quality Assurance, Communication Activities, and Personnel Activities. Similar dimensions were identified from the time-demand ratings. Findings from this analysis suggest that managers in different functional specialties and at various organizational levels tend to vary in their allocation of time and to stress different roles. As a person rises on the administrative ladder of responsibility, concentration on extramural affairs and involvement in planning are greater, and concern with specific operational problems decreases. The importance of conceptual skills was especially evident in upper administrative positions, as was the critical need for intergroup skills.

Dietary Services↗
PubMed1985

Food consumption and quality of diets of Kansas elementary students.

Better knowledge of the eating patterns of children would allow nutritionists to target nutrition information more effectively. Twenty-four-hour dietary recalls were collected from 1,242 elementary students to investigate their eating patterns. Foods consumed were classified into categories on the basis of similar composition. Dietary quality was assessed by calculating mean adequacy ratios. Grain products, high-protein foods, vegetables, and milk products were included in the diets of almost all students. Sugary products were consumed by almost 90%, 20% drank non-sugary beverages, and fats and oils were included by 80%. Also, 80% consumed fruits and juices. Consumption of milk and milk products was the most important estimator of dietary quality, followed by vegetables, mixed protein dishes, nutrient supplements, fruits, high-protein foods and grain products. When nutrient supplements were excluded, fruit and grain products became more important predictors. Non-sugary beverages adversely affected the quality of children's intakes. Students with dietary quality indexes between 90 and 100 consumed milk and vegetables more frequently than those with indexes of less than 66, who drank non-sugary beverages more often. Dietary quality varied in direct proportion to level of energy intake, suggesting that nutrition education should emphasize intake of nutrient-dense foods.

Animals↗
PubMed1985

Entry-level dietitians' salaries and benefits: comparisons with those of other selected health care professionals.

Data on salaries and fringe benefits of entry-level hospital dietitians were provided by surveys sent to personnel administrators in seven Midwestern states. In September 1982, the annual mean salary offered to dietitians awaiting registration was +16,472, whereas that for entry-level registered dietitians (R.D.s) was +17,250. In the smallest hospitals, annual mean salaries for R.D.s were lowest; non-metropolitan salaries were 2.8% lower than the metropolitan salaries. The salaries of entry-level R.D.s increased 54% from 1977 to 1982, while the Consumer Price Index (CPl), North Central, increased 59.7%. Salaries for selected entry-level health professionals ranked in decreasing order as follows: pharmacist, physical therapist, occupational therapist, social worker, staff nurse, dietitian, medical technologist, and respiratory therapist. Nationally, the entry-level dietitian's mean annual salary was +630 higher than that of the Midwestern dietitian. The increase in the national CPl from 1977 to 1982 was 57%, while the increase in the dietitian's salary was 48%. Leave time generally included 12 sick days, 2 weeks' vacation, 6 holidays, and 3 personal days per year. Employers contribute various amounts to life, health, and dental insurance costs. Discounts often were permitted on various hospital services. More than 80% of the hospitals surveyed provided some reimbursement for continuing education, and 74% permitted educational leaves of absence.

Allied Health Personnel↗
PubMed1984

Physical measurements of 9- to 12-year-old children in Kansas.

Measurements of height, weight, triceps, skinfold, and arm circumference were obtained from 3,231 Kansas children 9 to 12 years old as part of the Nutrition Education and Training Needs Assessment Project. Data were collected in 97 schools randomly selected throughout the state. Participating fifth grade students were divided equally between boys and girls; approximately 95% were Caucasian, 3.4% were black, and the remainder were from other ethnic groups, a profile similar to that of the Kansas population. Girls and boys in the study sample tended to be taller and to weigh more than girls and boys of similar age in national studies. Because of adolescent growth spurts, which differ among individuals, the data would need to be interpreted with caution if individual students' growth patterns were being assessed. Kansas girls and boys also tended to have larger triceps skinfold and arm fat area measurements than their counterparts in the NHANES I study. Those data, coupled with the tendency toward greater weight, suggested a greater incidence of overweight among Kansas children than among elementary school children nationally.

Body Height↗
PubMed1983

Establishing the need for nutrition education: I. Methodology.

Developmental and data collection phases for a comprehensive needs assessment project designed to provide baseline data for planning a statewide nutrition education and training project are summarized. To meet project objectives, 97 Kansas elementary schools were selected randomly as sampling units. A mail questionnaire was used to assess nutrition knowledge and attitudes and dietary and nutrition education practices of elementary teachers and food service personnel. Data from fifth grade students were collected on-site at each school. A written test was used to measure students' nutrition knowledge, attitudes, and practices. Students' nutritional status was partially assessed by measuring their height, weight, skinfold thickness, and upper arm circumference. As an additional assessment, 24-hour dietary recall interviews were conducted with a random sample of the students. In this article, each aspect of the data collection methodology is described in detail. As emphasized by authorities in the field, more complete information is needed in many nutrition survey reports to assist in useful interpretations and for comparisons among studies.

Adult↗
PubMed1983

Establishing the need for nutrition education: II. Elementary teachers' nutrition knowledge, attitudes, and practices.

Nutrition knowledge, attitudes, and practices and nutrition education practices of elementary teachers were assessed to provide data for planning a Kansas Nutrition Education and Training Program. Teachers from a random sample of elementary schools throughout the state were surveyed. The nutrition knowledge test scores of the teachers statewide or among the districts and schools did not differ significantly. Teachers who had completed one or more college or continuing education nutrition courses or who were teaching nutrition currently had higher scores on nutrition knowledge, attitudes, and practices and on nutrition education practices than did teachers who had no nutrition training or were not teaching the subject. In general, nutrition knowledge scores correlated positively with scores on nutrition-related attitudes and practices and on nutrition education practices. Kansas elementary teachers tended to have favorable attitudes toward nutrition. Almost all of the teachers indicated that nutrition should be taught in all elementary grades; however, few teachers taught nutrition concepts. Nutrition was integrated in science, health, and social studies more often than in other subjects. Teachers rarely or never used school food service personnel as resource people in the classroom or used the school cafeteria as a laboratory for instruction. However, in those schools with on-premise food production facilities, teachers tended to work with the school food service personnel and use the cafeteria as a laboratory for instruction more frequently than did teachers in schools with only satellite service centers. Attending nutrition workshops during the school year and having access to more nutrition education materials were listed by teachers as the preferred ways to receive additional nutrition training.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1983

Graduate education in food service systems management: clarifying the focus.

Administrators of dietetic services and educators in food service systems management identified levels of education and degree of experience needed to develop competencies in food service systems management. Master's level competencies that emerged from the analysis provide a framework for design and evaluation of graduate programs. Also, the differentiation of bachelor's and master's level competencies should assist in clarifying appropriate program focuses. The data on experience levels indicate performance areas for which the educational institution is primarily responsible and those for which responsibility should be shared by educators and employers.

Data Collection↗
PubMed1983

Establishing the need for nutrition education: IV. Evaluation of dietary intakes of elementary school children.

Levels of energy intake and selected nutrients in the diets of elementary school children, as observed in a Kansas Nutrition Education and Training Program needs assessment project, are reported. For almost half of the girls and boys in the study, energy intakes exceeded 100% of the Recommended Dietary Allowance (RDA); for most of the students, protein intakes exceeded 125% of the RDA. Magnesium, iron, and vitamin B6 were the nutrients most limiting in the diets. Implications for nutrition education are discussed.

Child↗
PubMed1983

Dietetic technicians' performance: supervisory and self-assessments.

The performance of dietetic technicians was examined from two perspectives. Supervisors provided evaluation data, and technicians reported priority of various task functions. The survey sample consisted of ADA technician members and graduates of ADA-approved programs. Most of the technicians reported they were functioning in positions requiring backgrounds primarily in nutrition care or with equal emphasis on food service management and nutrition. Few were in positions with a food service management emphasis. Supervisors' ratings indicated the technicians' performance was satisfactory to above average, with general to little or no supervision needed.

Allied Health Personnel↗
PubMed1982

Hospital dietitians in mid-career, I. Career patterns, interests, and aspirations.

Mid-career hospital dietitians in three practice areas (administrative, clinical, and general) had the most professional experience in their present practice area. The clinical and administrative dietitians expressed interest in remaining in positions within their present practice area, while many of the generalists were interested in becoming a director or a head clinical dietitian. Ultimate professional objectives also tended to be within present practice areas.

Adult↗
PubMed1982

Hospital dietitians in mid-career. II. Continuing education experiences and plans.

An objective of continuing education is to assist in maintaining professional competency. This research examined continuing education experiences and plans of hospital dietitians in mid-career in three practice areas: administrative, general, and clinical dietetics. Data were collected on continuing education hours accumulated, attendance at professional dietetic meetings, time devoted to professional reading, topics of seminars attended, and plans for graduate study. Data indicated that mid-career hospital dietitians specialize in one area of dietetic practice and attempt to maintain their competence in that area through continuing education.

Adult↗
PubMed1982

Teaching effectiveness in coordinated undergraduate program in dietetics. Assessments of students, graduates, and program directors.

The effect of practitioner experience on teaching effectiveness of faculty in coordinated undergraduate programs in dietetics (CUPs) was studied on the basis of ratings from program directors, students, and program graduates. Instruments to measure teaching effectiveness were developed that contained 36 items common to all teaching situations and 6 each related to teaching in clinical/community dietetics and to food service management. Four dimensions of effective teaching were identified using factor analysis: interpersonal skill, dietetic expertise, organizational focus, and clinical or practical orientation. Extensive practitioner experience did not contribute to teaching effectiveness.

Clinical Competence↗