Collective kitchens are community-based cooking programs in which small groups of people cook in bulk. The limited research literature is in agreement that their social benefits are important. This article presents qualitative data from collective kitchen members exploring the social support developed through participation in three Canadian cities: Saskatoon, Toronto, and Montreal. Important themes that emerged include building friendships, breaking social isolation, increasing participation in community activities, and using the group as a means for sharing community resources and information. Overall, activities that encouraged socializing and the sharing of life experiences were important to the positive experiences associated with participation.
The purpose of this study was to explore the concept of scope of practice for dietetics in Saskatchewan.Using interpretative description methodology, data were collected through 4 phases. This article reports on phases II and III. In phase II, 92 Saskatchewan Registered Dietitians (RDs) participated in an online survey on scope of practice. In phase III, 8 Saskatchewan RDs participated in a 3-week online focus group.Results from phases II and III indicate that participants saw numerous opportunities in defining, understanding, and working with a scope of practice. Without a scope of practice, participants were interpreting their role from a combination of documents (e.g., ethics, research) and stakeholders (e.g., employers and colleagues). Current confusion amongst employers, other health professions, and RDs themselves regarding the role of dietitians was identified.Most participants believed a scope of practice would provide guidance to employers, other health professions, the public, regulatory bodies, and RDs themselves about the role of a dietitian. Dietetic regulators should continue to provide clear guidelines to their members and employers on safe dietetic practice. Dietitians need to be certain they are safely practicing within provincial policies and their own professional knowledge and skill at all times.
The purpose of this study was to explore the concept of scope of practice in dietetics in Canada.Using interpretative description methodology, data were collected through 4 phases. This article reports on phases I and IV. In phase I, 8 provincial dietetic regulatory bodies participated in semi-structured telephone interviews on dietetic scope of practice. Phase IV consisted of a document analysis of Canadian dietetic scope of practice statements.A review of dietetic statements found in legislation across Canada has shown considerable variability in terms of length, wording, and reference to specific practice areas. Phase I participant discussion focused on 3 concepts: creating a scope of practice, using a scope of practice, and perceived or expected outcomes of a scope of practice.Dietetic scopes of practice statements are a product of a complex multi-player process. The nature of provincial health care makes it unrealistic to expect similar dietetic scope of practice statements across all provinces. However, maintaining relationships between dietetic regulatory bodies can aid in the replication of ideas, best practices, and policies between provinces.
Albert Einstein once stated that imagination is more important than knowledge. How important is imagination to the dietetic profession? What have been the imaginations of dietitians over the years? Where would we be today without these imaginations? Can imagination be fostered and developed? What future imaginations will shape the dietetic profession? This article explores the phenomenon of imagination and why it is important to dietetic practice.
Purpose: Through consultation with Canadian dietitian informants, we aimed to identify the desired knowledge, skills, and attitudes (KSA) for preceptors, training opportunities, and the barriers that prevent preceptor training. Methods: In this qualitative study, an open-ended survey was sent electronically to 100 key informants across Canada. Informants had experience as preceptors or with dietitian preceptors. Informants were asked to reflect upon the desired KSA, training needs, and barriers to training for dietitian preceptors. Categories of responses under each of these headings were developed on the basis of informants’ responses. Results: Forty-nine key informants completed the survey, for a 49% response rate. Of the respondents, 41% (20/49) were in clinical practice and 35% (17/49) worked in community/public health areas. The knowledge and skills domains consisted of themes related to teaching and learning, including assessing, planning, and evaluating. Attitudes expressed included considering learners as colleagues and the training of learners as a professional responsibility. Perceived barriers to training preceptors included workload demands and a lack of recognition from peers and employers for this work. Dietitian preceptor training opportunities ranged from no training to formal programs. Conclusions: These findings are integral to the basic understanding of the desired KSA and training needs of Canadian dietitian preceptors.
<p><strong>[para. 1]: "Dietetics is a diverse profession with a commitment to, and tradition of, enhancing health, broadly defined, through diet and food. </strong>We recognize the commitment and hard work undertaken by dietetic professionals of the past and present who continue to innovatively shape and reshape the profession from its roots in home economics to the incorporation of contemporary perspectives on health. While recognizing the multiple meanings of food and its power to nourish and heal, we acknowledge that food is more than the mere sum of its constituent nutrients. We recognize that human bodies in health and illness are complex and contextual. Moreover, we recognize that the knowledge that enables us to understand health is socially, culturally, historically, and environmentally constructed."</p>
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