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Association Between Dietary Antioxidants and Risk of Gallstone Disease: A Case – Control Study
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A Seraj    , A Alikhani , A Sadeghi , A Hekmatdoost , M Ghorbani , Z Yari * |
| Assistant professor, Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , zahrayari_nut@yahoo.com |
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Abstract: (298 Views) |
Background and Objectives: The internship plays a pivotal role in preparing undergraduate students of nutritional sciences for the workforce. However, a significant gap between theoretical knowledge and practical skills, a mismatch between educational programs and labor market needs, and a shortage of adequate resources are among the primary challenges in this field. Therefore, this study aimed to evaluate the quality of community nutrition internship programs among undergraduate students of nutritional sciences at Shahid Beheshti University of Medical Sciences using the CIPP model.
Materials and Methods: This cross-sectional descriptive study included all undergraduate nutrition students at Shahid Beheshti University of Medical Sciences who had completed their community nutrition internship courses in the 2022-2023 academic year. The data were collected using a questionnaire developed by the researcher and based on the CIPP model, which has been demonstrated to be both valid and reliable. The questionnaire consisted of 50 questions, distributed across four domains: context, input, process, and product. The data were analyzed using SPSSv21, employing a range of descriptive statistical tests, including frequency, percentage, mean, and standard deviation.
Results: The quality of internships in both rural and urban comprehensive health service centers, as well as the city health center, was evaluated by students as being satisfactory, with mean scores of 82.1, 81.9, and 82.7 out of 100, respectively. The highest levels of satisfaction were observed in the process domain in rural internships, the context domain in urban internships, and a combination of process and product domains in the city health center internships. Conversely, the lowest levels of satisfaction were associated with the context domain in rural internships, a combination of input and product domains in urban internships, and the input domain in the city health center internships. The internships were characterized by effective coordination between the faculty and internship sites, the presence of experienced supervisors and their positive interactions with students, effective teaching methods, adequate resources, and timely implementation of the program. Furthermore, the positive interactions with supervisors and staff at the internship sites served to further enhance the experience. However, a significant discrepancy between the objectives of the internship program and the requirements of the job market, a deficiency in the emphasis on fundamental practical competencies, and the absence of regular evaluations of student performance were among the persisting challenges.
Conclusion: The evaluation of community nutrition internship programes demonstrated that students were, for the most part, satisfied with the quality of these programes. However, in order to enhance the quality of internships, it is imperative that officials prioritise students' professional development needs and focus on reinforcing practical competencies pertinent to the field. Furthermore, the implementation of a systematic approach to the assessment of student performance can markedly improve the quality of education. |
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| Keywords: Evaluation, Internship, Community nutrition, Students, CIPP model, Nutrition sciences |
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Full-Text [PDF 496 kb]
(112 Downloads)
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Article type: Research |
Subject:
nutrition
Received: 2024/12/7 | Accepted: 2025/01/1 | Published: 2025/07/14
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Seraj A, Alikhani A, Sadeghi A, Hekmatdoost A, Ghorbani M, Yari Z. Association Between Dietary Antioxidants and Risk of Gallstone Disease: A Case – Control Study. Iranian J Nutr Sci Food Technol 2025; 20 (2) :1-6 URL: http://nsft.sbmu.ac.ir/article-1-3946-en.html
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