Using critical incident interviews to identify the mental health knowledge, skills and attitudes of entry‐level dietitians

Abstract

AbstractAim:  This paper aims to explore new graduates' experience working with clients with mental health issues using critical incident interviews.Methods:  The qualitative research techniques were based on phenomenology. A purposive sample of 19 new graduate dietitians was drawn from a range of work settings and locations throughout Australia. Data were gathered using 30‐minute critical incident interviews. Audiotaped data were transcribed, coded to identify common themes, compared for congruence and then categorised into knowledge, skills and attitudes.Results:  New graduates encountered a range of situations involving a variety of mental health, wellbeing, dietetic and clinical issues. Common themes revealed that graduates felt under‐prepared to deal with these situations. Themes also highlighted the mental health knowledge, skills and attitudes required for entry‐level dietitians, which then informed the review of the National Competency Standards for Entry‐Level Dietitians.Conclusion:  New graduates encounter a variety of mental health and wellbeing issues in their everyday practice and therefore require training to address these situations competently.