Interviewing participants key to dietetic students' understanding of emergency food needs

Article Abstract:

University-level nutrition and dietetic students must conduct interviews with recipients of community-based emergency food programs to understand their nutrition needs. Interviewing program participants allows dietetic students to acquire practical experiences that would help them assess the right perspective about community nutrition requirements. The usefulness of interviews is illustrated in an experiment involving 15 senior dietetic students who conducted a series of interviews with individuals receiving assistance from various emergency food programs.

Usage, Services, College students, Food relief, Food assistance, Nutritionists, Emergency food supply

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Reliability and validity of a scale for evaluating dietitians' interviewing skills

Article Abstract:

The Arizona Clinical Interview Rating Scale (ACIRS) was used to assess the interviewing skills of dietitians. Since the ACIRS is intended for dietitians, it was changed to reflect dietetic practice, or the Dietitians' Interview Rating Scale (DIRS). The validity studies conducted were content validity, concurrent validity, discriminant validity and a reliability study. It was concluded that the DIRS standards conform to the skills mentioned in the judgments of experts.

Evaluation

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Healthy foods, healthy hearts

Article Abstract:

The partnership between supermarket chains and dietitians has enabled consumers to make healthier food choices since the late 1980s. Supermarkets have become successful venues for promoting healthy eating messages through shelf labels, food labels, consumer pamphlets and store tours. The supermarket tour's advantages are twofold in that it becomes an interactive learning experience and is facilitated by a registered dietician.

Marketing, Supermarkets, Health foods, Natural foods

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