Analysis of the registered dietitian competence assessment examination during 2017-2021 in China
10.3760/cma.j.cn115822-20220803-00151
- VernacularTitle:2017至2021年注册营养师水平评价考试分析
- Author:
Xiaoli WANG
1
;
Yajie ZHANG
;
Jing LIAO
;
Aiguo MA
;
Wei CAI
;
Junsheng GUO
;
Ya LIU
;
Xiuhua SHEN
;
Yuexin YANG
Author Information
1. 中国营养学会注册营养师工作委员会，北京 100053
- Keywords:
Registered dietitian;
Competency assessment;
Examination;
Qualification rate
- From:
Chinese Journal of Clinical Nutrition
2022;30(5):300-305
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the competence assessment examinations of registered dietitians in China during 2017-2021 to inform the training of dietetic professionals.Methods:A systematic review was conducted about the composition and changing trends of examination participants during 2017-2021. Participants were divided into subgroups based on gender, age, education, professional background and affiliations and the qualification rate was compared across different subgroups.Results:The number of examination participants showed an increasing trend overall, with the majority being females and aged 26-35 years. The ratio of participants with bachelor's: master's: doctor's degree was about 15: 9: 1. The proportion of participants majoring in nutrition science decreased from 32.1% to 20.3%, while that of participants majoring in other medical and food sciences increased. Among participants from healthcare institutions, a decreasing proportion of participants were with a major in nutrition science, while this proportion among participants from companies were stable at 38.8% to 50.2%. The average qualification rate was 35.7%, showing no significant differences among different gender and age groups. But the qualification rate varied significantly across subgroups with different education level, professional background, and affiliations ( P < 0.05). Subgroups with more advanced degrees showed higher qualification rate and the best rate was observed in the subgroups with professional background in nutrition science and from nutrition-related institutions. Conclusion:The training of dietetic professionals in China should be improved, lifelong learning should be promoted in nutrition practitioners, and the sustainable development of dietitians should be impelled.
