ABSTRACT
The main goal of this research is to identify the impact of COVID-19 on online final exam scores among Computer Science students. The correlation matrix we used indicates the interrelationships among learning outcomes and student profile, type of classes and student online behaviour. Six courses were taken under consideration: Practical Algorithms, Discrete Mathematics, Software Engineering, Programming, Team Projects and Artificial Intelligence. A total of 4,988 final exam results were examined. After a deep analysis of the literature on the topic, we expected two scenarios. The first scenario constituted a decline in passing grades due to challenges such as: learning platform failures, poor internet connections or poorer quality of lessons due to teachers' lack of online competence. We hypothesized the second scenario as extraordinary student performance compared to their prior exams, but due to their dishonesty. The results of the study revealed that neither of the scenarios took place. It turned out that the challenges that seemed to be the most difficult ultimately did not matter. The present study finds that there is not a significant difference in the students' final exam performance between their online and traditional courses. Our strategy as described in this article has demonstrated a smooth transition from traditional to online teaching and assessment in terms of the final assessment. © 2022, Academic Conferences and Publishing International Limited. All rights reserved.
ABSTRACT
Introduction: Dietetic associations, education and training programs require information on career paths and satisfaction of graduates to support recruitment, program quality and continuing education. We surveyed graduates from all dietetic program in Canada from the previous five years. Methods: A web-based survey, based on a 2019 pilot that had been pre-tested, pilot tested and implemented in two provinces, was revised to include COVID-related questions and French translation. It was available between August and October 2020. Respondents were recruited via all dietetics education programs, social media and Dietitians of Canada communications channels. Results: of 624 respondents, 77% had graduated since 2017. Routes to entering the profession included integrated degree and practicum (44%) or degree and stand-alone post-undergraduate practicum (37%). Master's degree and practicum made up 17%. Since completing training, 15% were pursuing/had pursued an additional university degree (most often in nutrition (50%) or public health (16%), and/or additional dietetics-related certifications (22%). While most (75%) had obtained employment as a dietitian in the year following training, 14% were unable to obtain a position. Only 15% of positions were full-time permanent and 27% full-time temporary. Twenty-six percent held more than 1 job within dietetics and 51% had non-dietetic employment. Job-search websites, past training or employment contacts and personal networks were considered effective search strategies. One-third relocated to find employment. Graduates worked in hospital or primary care (55%), public/community health (9%), long-term care (15%), private practice (7%) or other settings. After the first year, about half changed positions. Most felt their education/training had prepared them well for their current work except in the areas consulting, business or management. COVID-19 was identified as a challenge for 34% of those seeking employment and, for those who were employed, it impacted the service delivery of 44%. Conclusion: Canadian dietetics graduates have varied, but successful early employment paths.
ABSTRACT
Introduction: Canadian dietetic educators have been calling for workforce planning and reporting. Information on career paths and program satisfaction of dietetic graduates can identify trends and emerging practice areas, support recruitment, enhance education, training and continuing education programs, and inform advocacy. Objectives: Graduates qualified to write the Canadian Dietetic Registration Exam or be licenced by the Ordre professional des diététistes du Québec from 2015-2020 were surveyed to describe: (i) employment paths;(ii) their first and current dietitian positions;(iii) satisfaction with dietetic education and training;and, (iv) perceived impacts of COVID-19 on employment. Methods: A web-based survey was developed, piloted in 2019, updated to reflect national programming, the impact of COVID-19, and translated into French. Respondents were recruited via Canadian training programs, social media, and Dietitians of Canada newsletters from June--October 2020. Data were analyzed using descriptive statistics. Results: Of the 624 respondents, 76% were employed as dietitians at the time of the survey and most (75%) had obtained employment as a dietitian within 12 mo following training completion. The top roles for first dietitian positions were acute care hospital/in-patient (36%), long-term care (15%), and health care teams (11%). In addition, 26% had secondary dietitian positions with a different employer. The average length of first dietitian positions was 14 mo;however, 29% changed primary positions within the first 12 mo following dietetic training. In total, 71% were satisfied/very satisfied with their academic and practicum training. Areas with lower satisfaction included cultural competence and financial management. Most respondents felt they had knowledge and skills (89%) and opportunity (78%) to advance their dietetic career. COVID-19 affected the employment search of 34% and current employment of 44% of respondents. Conclusions: Survey results indicate a positive outlook for new dietitian graduates. However, COVID-19 profoundly affected many recent graduates. While graduates expressed overall satisfaction with their dietetic training, more in-depth training in cultural competence and financial/business skills would be valued. Significance: The findings have importance for recent graduates, students considering entering dietetics, educators and employers. Data from this survey provides opportunity for comparison between regions and may serve as a baseline for future surveys. Funded by: Dietitians of Canada.