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Filtering by: Subject Allied health personnel and patient Remove constraint Subject: Allied health personnel and patient Degree Field Nutrition and Food Management Remove constraint Degree Field: Nutrition and Food Management

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  • Frequency of use and perceived importance of communication in dietetics practice

    Creator:
    Vannoy, Jennifer A.
    Abstract:
    The purpose of this study was to explore the extent of use, preparedness and importance of the communication skills currently listed in the foundation knowledge and skills for dietetics education and to explore how these skills are used in practice. A total of 403 self-administered questionnaires, listing eleven elements of...
    Resource Type:
    Masters Thesis
    Full Text:
    and industry, (2) clinical nutrition management, (3) foodservice management and (4) public health