栄養士養成教育における卒後支援についての一考察(第1報) : 広島文化学園短期大学食物栄養学科卒業生へのアンケート調査より

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概要

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• Graduates of the school completed a survey questionnaire with the purpose of building a new support system for graduates of the school's Department of Food and Nutrition and persons completing its Two-Year Postgraduate Course in Dietetics, improving curriculum development, improving the course and non-degree education for graduates, and enhancing education research. Of the 94 respondents, 92 were licensed dietitians. When asked in what ways the dietitian's license was useful, the most frequent response was "Work" among those in the profession, "Taking care of my own health and preparing meals" among those in office work and "Richiness of eating habits" and "Image enhancement" among those pursuing further studies at the university level, so that there was some difference between employed persons and students. Also, when asked what course they thought was most necessary to dietitians after graduation, those in the profession most frequently answered "Cookery Science and Practicum." Similar results occurred when the responses were counted separately for the occupations dietitian and cook, confirming that the college's Department of Food and Nutrition's curriculum development is not mistaken in its objective of fostering dietitians with "strong cooking skills." More than half of the respondents reported that they had considered taking the national registered dietitian examination, but the number of respondents who had actually taken it was quite low, suggesting that many had given up taking the exam for some reason. It is considered that dietitian education in junior colleges hereafter must not only educate students currently in school seeking a dietitian's license, but also provide wide-ranging support that includes continuing education.One example that is highly desirable is the establishment of a richer support system that enables graduates seeking credentials as registered dietitians to get both practical experience and study.

• 2010-12-31

著者

• 山下 由美子

  広島文化短期大学食物栄養学科

• 岡田 正浩

  呉大学短期大学部

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