E-mail received from anonymouslytoisad@gmail.com
Many students decide to do a Masters degree when they do not obtain an internship position within a Hospital program. Several Masters programs actually combine an MSc degree with a dietetic internship. This is the new alternative way to go about becoming a dietitian.
Many students decide to do a Masters degree when they do not obtain an internship position within a Hospital program. Several Masters programs actually combine an MSc degree with a dietetic internship. This is the new alternative way to go about becoming a dietitian.
Now, more than ever, there are more interns and dietitians with Masters degrees. How are these dietitians to be treated – like advanced practice dietitians? Should they be compensated differently? Be promoted to leadership roles, despite having little real-world experience? Perhaps maybe internship should be a two year MSc degree/or a 5 year undergraduate/Masters degree with a practicum component. This would be similar to other professions (i.e. speech language pathologists), which is a totally different model for dietetic training not yet suggested. Not that I personally think it is better, but it is another option.
Based on the current availability of combined MSc training programs, I think eventually there may be two tiers of dietitians: those with graduate degrees and those without. I’m interested to know what students and dietitians think about how these programs are going to influence the dietetic landscape.
5 comments:
Interesting topic. I had not thought of that until now.
I think if we increase the number of internship positions (and thus RDs), and also there continues to be an influx of MSc trained RDs on the job market, then the most likely people to be hired will be young MSc trained RDs and RDs with experience, in positions at the level of a clinical or LTC dietitian. The experienced RDs with an MSc will likely obtain the leadership positions.
My question is what is going to happen to all the recently graduated RDs without a MSc (and there will be a lot of them if the # of internship positions increases)?? They may have difficulty obtaining an RD position, unless they become self-employed.
Not sure if that's the answer, but that is how this problem may change the landscape.
Signed: thankful to "only" be an RD with experience and a job.
As a former allied health manager I can tell you right now that an MSc prepared RD is not a good fit in the hospital setting. Without the clinical preparation of an internship these RDs are not equipped to manage a clinical practice.
I think students should critically look at where they want to work when they're done. Public health, industry, health promotion and media - the master's route is great. If you want to work in a clinical setting doing nutrition support then an internship is your best route.
I would very clearly hire a new grad out of an intense 40week clinical internship ahead of a master's prepared RD. For those who have said on here that they don't want to work in a hospital - then a hospital-based internship probably isn't for you.
If this is the case, that hospital trained interns are preferentially hired for hospital positions, then I hope that the task force accounts for this in its new concept since 45% of dietitians work in hospitals.
I personally believe that our profession would be strengthened if dietitians had an MSc degree. Admin dietitians would benefit from a business/finance MA or MBA and clinical dietitians from an MSc.
The scientific literature pertaining to nutrition and dietetics is evolving at a faster rate than ever. In my experience, dietitians often have a weak ability to critically appraise and incorporate scientific evidence into their practice. Not to mention that nutrition and dietetic research is often conducted by nurses and doctors.
This profession needs to evolve and be open to new ways of thinking. We need to be curious, to always look for the best answer or a new answer to a problem. It is easy to be complacent, and I see a lot of this among my group of colleagues. Not that an MSc will be the cure for this problem, there are several excellent advanced practice dietitians who do not have an MSc, but it would be a good idea for those entering into the profession. We need implement initiatives to create dietetic leaders, not spectator RDs on the sideline.
There are not a lot of jobs out there in the GTA. As for why there is 'shortage' ... it is perceived. there are not a lot of jobs.
Post a Comment