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Titre : | Interprofessional Education and Collaborative Practice in Nutrition and Dietetics 2020: An Update (2021) |
Auteurs : | Kathrin A. Eliot ; Amy Morel L'Horset ; Karen Gibson ; Stephanie Petrosky |
Type de document : | Article |
Dans : | Journal of the academy of nutrition and dietetics (Vol. 121, n° 4, April 2021) |
Article en page(s) : | p. 637-643, 644-646 |
Note générale : | https://doi.org/10.1016/j.jand.2020.08.010 |
Langues: | Anglais |
Descripteurs : |
HE Vinci Diététicien ; Diététique ; Relations interprofessionnelles |
Note de contenu : | Interprofessional education (IPE) and interprofessional collaborative practice (IPCP) directly promote the achievement of a healthier and more fiscally responsible health care system by enabling a framework that prepares all health care professionals to collaborate effectively and creatively. In 2015, Eliot and Kolasa1 called attention to the value of incorporating collaborative-ready nutrition and dietetics practitioners into the workforce. At that time, minimal IPE standards for the profession had been set and few nutrition and dietetics education programs were formally integrating IPE into their curricula. Since then, the overall landscape of IPE has moved from a primary focus of implementation to building bridges between education and practice.2 This shift is also now evident in the essential practice competencies (knowledge, skills, and attitudes) for all credentialed nutrition and dietetics practitioners certified by the Commission on Dietetic Registration.3 (...) |
Disponible en ligne : | Oui |
En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/abs/pii/S2212267220310571#! |