Skills, knowledge, and educational preparation of entry-level dietitians in private practice

Abstract

The purposes of this study were to determine the managerial skills and knowledge needed for dietitians in consultation/private practice and to ascertain the adequacy of entry-level educational preparation for dietitians practicing in this area. The research sample was drawn from the ADA membership database of dietitians who indicated consultation/private practice as their primary area of practice. A total of 770 dietitians were randomly selected as subjects for the study. A questionnaire was developed to identify skills/knowledge needed for dietitians in consultation/private practice, assess adequacy of educational preparation, and collect demographic and personality information. The validated questionnaire was mailed to 770 dietitians with 270 usable questionnaires returned (35%). Dietitians from 49 states responded to the survey. Returns were received from 136 dietitians with less than 5 years experience and 134 dietitians with greater than 5 years of experience in consultation/private practice. Because of the balance of these responses, these two groups were used as a basis for statistical analysis. Twenty-nine (10.7%) indicated that consultation/private practice was their first position in dietetics. Dietitians were asked to rate 48 managerial skills/knowledge statements on two scales: importance to their current practice and adequacy of educational preparation. Skills/knowledge rated as extremely important both by groups included listening skills; honesty, integrity and fairness on the job; counseling skills; maintenance of confidentiality of information; interpretation of information without personal bias; public speaking; networking; problem solving techniques; and understanding conflict of interest. Comments regarding educational preparation indicated that most respondents believed they were well prepared for positions in traditional areas of dietetic practice. However, most acquired the skills/knowledge used in consultation/private practice through work experience, workshops, seminars, and by networking with peers. Rated as inadequate in educational preparation were such competencies as developing marketing plans; monitoring financial performance, and negotiating contracts. More experienced dietitians indicated that computer applications and other competencies related to small business operation were either inadequate or not taught in their educational programs. Results of the personality descriptors revealed that consultants/private practitioners view themselves as goal-oriented, self-confident, flexible, independent and assertive. Results of this study can be used for undergraduate dietetic curriculum development and for planning continuing education for dietitians who wish to pursue employment in consultation/private practice. Mentoring networks between current consultants/private practitioners need to be established with dietetic education programs.