目的:本研究旨在探索营养和饮食本科生的专业前认同感,以指导课程开发,以更好地支持学生的期望,并促进不断变化的职业中的职业准备。
方法:3月份的定性焦点小组讨论,2021年。
方法:澳大利亚大学。
方法:在阳光海岸大学注册营养学士(n=50)或营养学学士(n=58)的一年级学生。
方法:学生社会人口统计学,对职业选择和职业前身份的动机和影响,对专业能力和实践的期望,学位,和职业期望。
方法:进行描述性统计,和焦点小组讨论使用框架方法进行了分析。
结果:两个队列的动机和技能是一致的,以对营养和尊重的兴趣为中心,专业行为和沟通。两个学位的期望相似,专注于放置,真实世界的学习经验,和员工支持。这两个队列的职业期望包括企业所有权。
结论:这项研究提供了对学生职业前身份的理解,对于营养学和营养学学生来说都是相似的。这项研究中确定的动机可用于为支持职业准备的营养和饮食计划提供信息。
OBJECTIVE: This study aimed to explore the preprofessional identity of undergraduate nutrition and dietetic students to guide curriculum development to better support the expectations of students and promote career readiness in a changing profession.
METHODS: Qualitative focus group discussions in March, 2021.
METHODS: An Australian university.
METHODS: First-year students enrolled in the Bachelor of Nutrition (n = 50) or Bachelor of Dietetics (n = 58) at the University of the Sunshine Coast.
METHODS: Student sociodemographics, motivations for and influences on career choice and preprofessional identity, expectations of professional competency and practice, degree, and career expectations.
METHODS: Descriptive statistics were conducted, and focus group discussions were analyzed using the Framework Approach.
RESULTS: Motivations and skills were consistent across both cohorts, centering on an interest in nutrition and respectful, professional conduct and communication. Expectations were similar across both degrees, with a focus on placement, real-world learning experiences, and staff support. Career expectations for both cohorts included business ownership.
CONCLUSIONS: This research provided an understanding of students\' preprofessional identity, which was similar for both nutrition and dietetics students. Motivations identified in this research can be used to inform activities across nutrition and dietetic programs that support career readiness.