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1
,2
and to assess competence
3
is growing in dietetics. SBL or SBL experiences “represent [an] actual or potential
situation in education and practice . . . and allow participants to develop or enhance
their knowledge, skills, and attitudes or to analyze and respond to realistic situations
in a simulated environment.”
4
Although SBL can include computer-based simulations, simulated patients (SPs), part-task
trainers and mannequins, virtual reality, role-play activities, or a hybrid of these,
Healthcare Simulation Dictionary. Accessed April 3, 2021. https://www.ssih.org/dictionary.
5
,6
in dietetics, SBL incorporating SPs to develop communication and counseling skills
is most common.
7
,
8
,
9
,
10
,
11
,
12
An increasing number of reports and case studies can be found in the literature,
indicating the growing uptake of SBL within dietetics education and prelicensure training.
3
,8
,13
,14
Designers of dietetics simulations are adopting and adapting theories, frameworks,
and evaluation tools from colleagues in nursing,
,16
who have led the way in simulation for many years.
16
,17
Dietetics governing bodies globally have endorsed SBL as a strategy for dietetics
education.
18
,
19
,
20
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Article info
Publication history
Published online: July 16, 2021
Accepted:
June 10,
2021
Received:
April 22,
2021
Footnotes
This article was written by Marie-Claire O’Shea, AdvAPD,
SFHEA, lecturer, Griffith University, Southport, Queensland, Australia; Claire Palermo, MPubHlth, PhD, AdvAPD, assistant professor and deputy director, Monash Centre for Scholarship in Health Education, Monash University, Melbourne, Victoria, Australia; Gary D. Rogers, MBBS, MGPPsych, PhD, FANZHPE, FAMEE, PFHEA, professor of medical education and deputy head of learning and teaching, School of Medicine, and program lead for interprofessional and simulation-based learning, Health Institute for the Development of Education and Scholarship, Griffith University, Southport, Queensland, Australia; Elizabeth Cardell, PhD, PFHEA, deputy head of learning and teaching, School of Medicine and Dentistry, Menzies Health Institute of Queensland, Griffith University, Southport, Queensland, Australia; and Lauren T. Williams, PhD, FDAA, professor of nutrition and dietetics, Menzies Health Institute of Queensland, Griffith University, Southport, Queensland, Australia.STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT There is no funding to disclose.
AUTHOR CONTRIBUTIONS M.-C. O’Shea conducted the studies as part of doctoral research under the supervision of the other authors. M.-C. O’Shea wrote the first draft and all authors contributed to subsequent drafts of the manuscript.
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