Measuring eating competence: psychometric properties and validity of the ecSatter Inventory.

Objective: Assess validity of the ecSatter Inventory (ecSI) to measure eating competence (EC).

Design: Concurrent administration of ecSI with validated measures of eating behaviors using on-line and paper-pencil formats.

Setting: The on-line survey was completed by 370 participants; 462 completed the paper version.

A stage-tailored multi-modal intervention increases fruit and vegetable intakes of low-income young adults.

Purpose: Assess effectiveness of an intervention to improve fruit and vegetable consumption in economically disadvantaged young adults.

Design: Randomized treatment-control, pre-post design.

Setting: Ten states.

Food label use by older Americans: data from the Continuing Survey of Food Intakes by Individuals and the Diet and Health Knowledge Survey 1994-96.

This study examined older Americans' use of food labels as a tool to moderate dietary risk factors for heart disease. Data from the USDA's Continuing Survey of Food Intakes by Individual (CSFII) 1994- 96 and the Diet and Health Knowledge Survey (DHKS) from 2,846 respondents aged 51 years and older was used. Indices were constructed to measure and correlate dietary intake, label use and understanding, and health status data.

A preceptor focus group approach to evaluation of a dietetic internship.

Geographical dispersion of preceptors within dietetic internship programs creates educational challenges. Iowa State University's dietetic internship utilizes preceptors from more than 90 facilities statewide. Three preceptor focus groups were conducted to identify strengths and areas needing improvement in the internship, including preceptor and intern needs and expectations.

Promoting and evaluating competence in on-line dietetics education.

Professional organizations, such as the American Dietetic Association are challenged to assure competency of their practitioners. Competency includes higher-level skills such as critical-thinking, cooperative work, effective communication, and use of lifelong learning resources. Information literacy via computer technology is a key component of competency, which needs to be included in dietetic education and training.