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Nutrition Therapy and Pathophysiology 3rd Edition by Marcia Nelms,Kathryn Sucher
Edition 3ISBN: 978-1305111967Nutrition Therapy and Pathophysiology 3rd Edition by Marcia Nelms,Kathryn Sucher
Edition 3ISBN: 978-1305111967 Exercise 2
What are the five components needed for critical thinking skills? Why is supervised practice a requirement for becoming a registered dietitian?
Explanation
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Critical thinking or the act of thinking can be defined as the mind usage to organize and integrate information, identify relationships, make inferences, form conclusions, and make decisions. It challenges assumptions, creates alternatives and makes informed decision.
The five components needed for critical thinking skills are specific knowledge base, standards, competencies, attitudes and experience.
1. Specific knowledge base is the first component and it is the dietitian's knowledge about nutrition and its role in health and disease. The dietician's knowledge base includes information and theories related to physical and biological sciences, communications, food science, research, social sciences, and others.
2. Experience is the second component of the critical thinking. It evolves from experience within dietetic practice. Dietitians are required to complete a supervised practice experience, which includes dietetics internship, coordinated program, and/or individualized supervised practice pathway.
3. Competencies are the third component of the critical thinking. This component involves the cognitive practices that a dietitian goes through to make clinical judgments. These processes are referred to as medical problem solving.
4. Attitudes are the fourth component of the critical thinking. They reflect the dietitian's values. Attitudes necessary for critical thinking include confidence, fairness, thinking independently, risk taking, integrity, discipline, perseverance, and others.
5. Standards form the fifth component of the critical thinking. They can be both intellectual and professional. Application of intellectual standards involves a rigorous approach to critical thinking and ensures that clinical decisions are sound. Professional standards, on the other hand, include ethical standards, criteria-based evaluation of outcomes, and standards for professional performance.
The five components needed for critical thinking skills are specific knowledge base, standards, competencies, attitudes and experience.
1. Specific knowledge base is the first component and it is the dietitian's knowledge about nutrition and its role in health and disease. The dietician's knowledge base includes information and theories related to physical and biological sciences, communications, food science, research, social sciences, and others.
2. Experience is the second component of the critical thinking. It evolves from experience within dietetic practice. Dietitians are required to complete a supervised practice experience, which includes dietetics internship, coordinated program, and/or individualized supervised practice pathway.
3. Competencies are the third component of the critical thinking. This component involves the cognitive practices that a dietitian goes through to make clinical judgments. These processes are referred to as medical problem solving.
4. Attitudes are the fourth component of the critical thinking. They reflect the dietitian's values. Attitudes necessary for critical thinking include confidence, fairness, thinking independently, risk taking, integrity, discipline, perseverance, and others.
5. Standards form the fifth component of the critical thinking. They can be both intellectual and professional. Application of intellectual standards involves a rigorous approach to critical thinking and ensures that clinical decisions are sound. Professional standards, on the other hand, include ethical standards, criteria-based evaluation of outcomes, and standards for professional performance.
Nutrition Therapy and Pathophysiology 3rd Edition by Marcia Nelms,Kathryn Sucher
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