Nutrition Management: Use of New Methodologies in the Development of Competencies for Dietetic Practice

Abstract

In the field of nutrition management, new methodologies are currently being used for the knowledge of dietetics, which allows nutritionists to prepare for optimal performance, facing the reality of populations with dietary needs. The general objective was to determine the influence of the use of new methodologies in the development of competencies for dietetic practice in clients of a Peruvian company in the area of nutrition. A hypothetical deductive method with a quantitative approach, non-experimental design, cross-sectional scope, and explanatory level was followed. The study sample consisted of 260 nutritionist clients. The technique used was the survey and the instrument was a questionnaire. In general, it is concluded that there is a significant influence between the use of new methodologies and the development of competencies for dietetic practice in nutrition clients since the Chi-square contrast statistic obtained a value of 146.539 and a high level of significance of 0.000 < 0.05. The goodness of fit of the models was also identified with a high significance level of 0.001 < 0.05, a Nagelkerke’s pseudo-R2 with a significant value of 0.625, and parameter estimation with a Wald value of 44.357 and a significance level of 0.000 < 0.05. Finally, it is concluded that by managing new methodologies through processes, with agile and continuous improvement methodologies, competencies for the dietetic practice of clients in the area of nutrition are developed.