A computer-managed clinical evaluation system: implications for competency-based dietetic education programs.

Instruments for evaluating clinical performance of students were developed, tested, and designed for a computer-managed evaluation system for the competency-based dietetic internship program at Emory University, Atlanta. The development, evaluation, and utilization of the instruments are described. The method of development included: (a) analysis of validated competencies and performance criteria to determine aspects of behavior appropriate to measure in clinical settings, (b) specification of major areas to be evaluated, (c) specification of component behaviors within each of the major areas, (d) specification of criteria to be used in evaluating component behaviors, and (e) definition of the rating continuum. Validation of the instruments consisted of determinations of content validity, interrater reliability, and practicality. Results of the use of the computer-managed evaluation system indicated that the instruments were valid, reliable, and practical to use for evaluating students' clinical performance.

A model for competency-based, computer-managed instruction in allied health.

A competency-based, computer-managed instruction model was developed and used in revising and managing the curricula of dietetic internship and physical therapy certificate programs. Use of the model resulted in identification and validation of program competencies and performance criteria, revision of curricula, and implementation of a computer-managed instructional support system to record, store, and provide feedback to students and instructors about performance on the competency measures. Improvements in the quality of the curricula and in the ability to manage student performance information have resulted from these efforts. The computer-managed instruction system has been well received by instructors and students. The most obvious benefits include savings in time for instructors and immediate feedback on performance for students. Results indicate that a competency-based, computer-managed approach to curriculum development and implementation is desirable and practical and has the potential for effectively serving future developments in allied health education.

A computer-managed instruction system applied to dietetic education.

The emergence of competency-based programs in dietetic education has introduced the need for a systematic method of managing student performance information. A computer-managed instruction system which performs many of the routine clerical tasks usually assumed by instructors is being utilized in Emory University's Dietetic Internship Program. Preliminary use of the system indicates that it was well received by both instructors and students. Its most obvious benefits were the immediate feedback on performance and decreased demands on faculty time for evaluation and record-keeping processes.

Employers' perceptions of dietetic team members' roles.

The emergence of supportive personnel in the dietetic field has introduced a question of the appropriate role of each of the different dietetic team members. Since the dietetic technician works closely with the dietitian, a clear understanding of the role of each is necessary if they are to be complementary. This article presented general information obtained from a study of the roles of dietetic team members and potential for the dietetic technician, as perceived by employers. Data from 30 hospitals and 35 long-term care facilities in the north central district of Georgia indicated that dietetic technicians are currently underutilized in both settings. Representatives in hospitals perceived greater potential for the dietetic technician than did those in long-term care facilities, although employers in both settings lacked perceptions of role differentiation among the three members of the dietetic team. An approach to differentiating the role of the dietetic technician from that of the dietitian was presented. This approach could diminish role conflict between the dietitian and the dietetic technician and allow the dietitian to perform the functions of the professional with expertise in nutrition.