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

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/7935
File
Title
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
Title Alternative
Study on Post-Graduation Support in Dietitian Education (Part1) : Based on Questionnaires Given to Graduates of Hiroshima Bunka Gakuen Two-Year College Department of Food and Nutrition
Author
氏名 山下 由美子
ヨミ ヤマシタ ユミコ
別名 Yamashita Yumiko
氏名 村田 美穂子
ヨミ ムラタ ミホコ
別名 Murata Mihoko
氏名 岡田 正浩
ヨミ オカダ マサヒロ
別名 Okada Masahiro
氏名 江坂 美佐子
ヨミ エサカ ミサコ
別名 Esaka Misako
氏名 白砂 千登勢
ヨミ シラサゴ チトセ
別名 Shirasago Chitose
氏名 藤井 宏融
ヨミ フジイ コウユウ
別名 Fujii Kohyu
氏名 水井 富美恵
ヨミ ミズイ フミエ
別名 Mizui Fumie
Subject
短期大学
Junior college
卒業生
Graduates
栄養士
Dietitian
就業状況
Employment status
卒後支援
Post-graduation support
管理栄養士
Registered dietitian
Abstract

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.

Journal Title
広島文化学園短期大学紀要
Volume
43
Spage
51
Epage
58
Published Date
2010-12-31
Publisher
広島文化学園短期大学
ISSN
18846769
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hbg