3 minute read
Research
Before graduating from Logan’s Doctor of Health Professions Education (DHPE) program in August 2021, Tandy Blackwell, DHPE, RDN, LD, FAND, SNS completed an applied research project that evaluated dietetic program directors’ perspectives of school nutrition competencies.
Since becoming the coordinator of child nutrition at Athens City Schools in Athens, Alabama, and a preceptor providing hands-on training to dietetic interns, Dr. Blackwell has developed a passion for advancing the education of school nutrition professionals, whose responsibilities include planning, administering, implementing, monitoring and evaluating school nutrition programs to ensure meals are nutritious, age-appropriate, appealing and cost-effective.
“Registered dietitians [RDNs] are uniquely qualified to become school nutrition directors because of their skills in communication, education, nutrition program management and foodservice management, but RDNs work in less than 10 percent of all U.S. school districts,” Dr. Blackwell said. “This statistic made me curious about what universities are doing to prepare students for careers in school nutrition management.”
Through her research, Dr. Blackwell wanted to ascertain the perceptions of dietetic program directors about the extent of school foodservice management competencies incorporated into their curriculums. She also aimed to explore the nature of supervised school nutrition rotations offered to students enrolled in dietetic programs. To do so, Dr. Blackwell analyzed the curriculums of 17 accredited dietetic programs in Alabama, Georgia, Mississippi and Tennessee using the 23 school nutrition competencies in 10 functional areas established by the Institute of Child Nutrition, formerly known as the National Food Service Management Institute. She also evaluated any school nutrition management supervised rotations the programs offered.
She found only seven programs provided a school nutrition management course or a school nutrition management or foodservice supervised rotation. Of those seven, one dietetic program met 21 competencies in six functional areas, and another dietetic program met 14 competences in six functional areas. These two programs met school nutrition competencies in four common functional areas.
Dr. Blackwell also created and distributed a survey to each program director that consisted of 33 questions about how they met each of the 23 school nutrition competencies, if at all. Of the five responses she received, four program directors met nine competencies in six functional areas, and the type and length of supervised rotations differed.
“Interestingly, the only thing these program directors had in common was that they all appeared to rely on their dietetic practicum, hospital foodservice or school foodservice rotations to ensure specific school nutrition competencies were met for their dietetic students,” Dr. Blackwell said. “This was surprising to me because it seems program directors are counting on those who may be unaware of this expectation to ensure their students are competent in school nutrition.”
Based on her research, Dr. Blackwell recommends using the 23 school nutrition competencies to develop standards and
Dr. Tandy Blackwell protocols in dietetic programs. She also believes it’s important to educate both dietetic program directors and school nutrition management preceptors about each competency.
“I’ve been working in the field of school nutrition management for 17 years, and I wasn’t aware of these competencies until I started this project,” Dr. Blackwell said. “Because the pressure is on school nutrition preceptors to make sure students understand each competency, dietetic program directors need to communicate with school nutrition preceptors in order to be on the same page. This will be an important step in ensuring our future school nutrition professionals are prepared for this rewarding career.”
“Registered dietitians are uniquely qualified to become school nutrition directors because of their skills in communication, education, nutrition program management and foodservice management, but RDNs work in less than 10 percent of all U.S. school districts. This statistic made me curious about what universities are doing to prepare students for careers in school nutrition management.” – Dr. Tandy Blackwell
