DOI: 10.1111/1747-0080.70101 ISSN: 1446-6368

Evaluating a disability education program for dietitians: A cross‐sectional study of self‐reported outcomes

Sayne Mam Ceesay Dalton, Kathryn Toohey, Sue Gebert, Cristina Thompson, Darcy Morris, Sharon Boyce, Michelle Sedgman, Karen Walton

Abstract

Aim

To evaluate the impact of the Capacity Building in Disability for Dietitians program on dietitians' knowledge, skills, awareness, confidence, intentions to change practice, and perceived benefits to people with disability.

Methods

A descriptive cross‐sectional survey was administered to dietitians after completion of a course module, workshop or supervision. The Kirkpatrick Model guided assessment of participant reactions (Level 1), learning: changes in knowledge, awareness and confidence (Level 2), behaviour: intentions to change practice (Level 3) and results: perceived benefits to people with disability (Level 4). Supervision effectiveness was assessed using the Manchester Clinical Supervision Scale. Total scores were compared to the effectiveness threshold (≥73) and domain scores expressed as percentages of the maximum possible score. Quantitative data were analysed descriptively; qualitative data were analysed using inductive content analysis.

Results

Positive outcomes were reported across all levels, with participants responding most favourably to modules and supervision. Modules enhanced knowledge, and both modules and supervision enhanced awareness and confidence. Participants expressed strong intentions to apply learning and anticipated benefits for people with disability. 81.3% of Manchester Clinical Supervision Scale total scores exceeded the effectiveness threshold; restorative (relational support) and formative (skill development) domains had the highest percentage scores. Qualitative findings highlight positive attitudinal and practice changes, opportunities for content and accessibility improvements, and perceived benefits for people with disability.

Conclusions

The program positively influenced dietitians' knowledge, skills, awareness, confidence and intentions to change practice, with perceived benefits for people with disability. Research should examine the sustainability of impacts and benefits for people with disability.

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