Professional supervision in dietetics: A focus group study investigating New Zealand dietitians' understanding and experience of professional supervision and their perception of its value in dietetic practice

Abstract

AbstractAim: To investigate the understanding and experience of senior dietitians in regard to professional supervision, and determine their perception of its value in dietetic practice settings.Methods: Twenty senior dietitians working in a range of settings and areas of New Zealand participated in one of four focus group interviews, which were audio‐taped and later transcribed. Data were manually grouped into common themes and a descriptive summary of the responses written with non‐attributable quotes to capture the essence of discussions.Results: Participants indicated professional supervision was occurring but some definitional issues still existed. Workplace training, positive experiences and the introduction of reflective practice into dietetic training have increased understanding and acceptance of professional supervision. Participants believed professional supervision's main purpose was to maintain safe and competent practice. They also linked professional supervision strongly to its supportive role and to the promotion of professional development. Participants believed professional supervision discussions should be in‐depth and facilitate reflection on practice. Any topic relating to the supervisee's professional role would be appropriate. Overall, the participants saw professional supervision as valuable and necessary for all dietitians.Conclusion: Dietitians in New Zealand believe supervision has a place in the domain of best dietetic practice. Many of the concepts found in the helping profession literature are potentially workable in dietetics. Further investigation and discussion needs to occur within the profession to clarify professional supervision's meaning and relevance as a component of dietetic practice.