Abstract: . . .  advanced practice doctorate vs the doctor of philosophy degree. Page 12 12 Section #4: Philosophy of the Dietetics Education Task Force Accepted by Consensus of the Task Force on January 20, 2006. 1. The charge to the DETF is to be visionary: we are challenged to ask the hard question of what dietetic education changes, if any, are crucial to move the dietetic professional and the profession forward in the current and future competitive (healthcare) marketplace. 2. The DETF recommendations are recommendations, . . .
. . .  ladders to enhance their practice which relate to the development of additional knowledge and skills Producing an entry-level dietitian competent in all areas of dietetics for today’s and future workplace environments. Articulation of the risks and benefits of the Task Force recommendations, taking into account stakeholder views.  . . .
. . .  career ladders to enhance their practice which relate to the development of additional knowledge and skills Producing an entry-level dietitian competent in all areas of dietetics for today’s and future workplace environments. Articulation of the risks and benefits of the Task Force recommendations, taking into account stakeholder views.  . . .
. . .  is in line with recommendations for higher education Providing opportunities for practitioners to have career ladders to enhance their practice which relate to the development of additional knowledge and skills Producing an entry-level dietitian competent in all areas of dietetics for today’s and future workplace environments. Articulation of the risks and benefits of the Task Force recommendations, taking into account stakeholder views.  . . .
. . .  employers, cultural diversity of dietetics professionals, scope of services of dietetic professionals. 9. Issues within the purview of the DETF include: Preparation of students for the workplace is in line with recommendations for higher education Providing opportunities for practitioners to have career ladders to enhance their practice which relate to the development of additional knowledge and skills Producing an entry-level dietitian competent in all areas of dietetics for today’s and future workplace environments. Articulation of the risks . . .
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