Incorporation of Interprofessional Education in Nutrition and Dietetics Education Programs

被引：0

作者：

Eliot, Kathrin A. ^{[1
]}

Wilson, Mardell ^{[2
]}

Breitbach, Anthony P. ^{[3
]}

Chushak-Polevska, Maria ^{[4
]}

机构：

[1] St Louis Univ, Dept Nutr & Dietet, 3437 Caroline St,Ste 3076, St Louis, MO 63118 USA

[2] St Louis Univ, Doisy Coll Hlth Sci, St Louis, MO 63103 USA

[3] St Louis Univ, Dept Phys Therapy & Athlet Training, St Louis, MO 63103 USA

[4] St Louis Univ, Dept Psychol, St Louis, MO 63103 USA

来源：

TOPICS IN CLINICAL NUTRITION | 2017年 / 32卷 / 03期

关键词：

collaboration; education; interprofessional; nutrition and dietetics; HEALTH; PROFESSIONS; CARE;

D O I：

10.1097/TIN.0000000000000106

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Many health professions incorporate interprofessional education (IPE) to prepare graduates for collaborative practice, although little is known about IPE implementation in nutrition and dietetics (ND) education. The purpose of this study was to evaluate IPE integration in ND programs and identify institutional factors impacting IPE availability and participation. One hundred sixty-seven directors of accredited ND programs responded to an electronic survey using the Interprofessional Education Assessment and Planning Instrument for Academic Institutions. Results showed that ND programs are incorporating IPE on a minimal basis and many institutional factors affect IPE participation, including academic unit and program accreditation type.

引用

页码：184 / 192

页数：9

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