Jodie Maher

There is limited theory or knowledge regarding dietitians’ nutrition philosophies and how these philosophies are generated and incorpo- rated into their professional practices. For the purposes of this research project a conceptual framework explains and defines ‘philosophies’ as three different types of knowledge; episteme, techne and phronesis. This study aimed to develop an explanatory theory of how dietitians source, utilise and integrate nutrition and practice philosophies in their private practice. Grounded Theory methodology was used to inform the sampling strategy, data collection and analytical processes. Data were collected via in-depth, semi-structured inter- views, with ten private practicing dietitians in Australia. Analysis of transcripts occurred concurrently with data collection and informed further sampling. Data analysis was initially inductive; coding concepts, categories, properties and dimensions which were then grouped into central categories or themes. This study highlighted that private practice offers a unique context in which dietitians deal with complex issues as both therapists and business owners. The results how that dietitians form collaborative relationships with their clients to nurture change over time. They use intrinsic and intertwined forms of episteme, techne and phronesis which allows them to respond both practically and sensitively to their clients and their needs. Learning and integrating these forms of knowledge are situated in and enriched by their own practice experience. Dietitians’ philosophies of practice and nutrition adapt through experience, feedback and reflection and become embedded over time. Dietitians in private practice strive to continuously learn, improve and adapt their business and nutrition practice philosophies to better serve their client base

There is limited theory or knowledge regarding dietitians’ practice philosophies and how these philosophies are generated and incorporated into their professional practices. For the purposes of this study, a conceptual framework will explain and define the ‘philosophies’ as three different types of knowledge; episteme, techne, and phronesis. This study aimed to develop an explanatory theory of how dietitians in private practice source, utilise, and integrate practice philosophies. A grounded theory qualitative methodology was used to inform the sampling strategy, data collection, and analytical processes. Semi-structured interviews with dietitians in private practice were undertaken and data were collected and analysed concurrently. The results show that dietitians form collaborative relationships with their clients, in order to nurture change over time. They use intrinsic and intertwined forms of episteme, techne, and phronesis, which allow them to respond both practically and sensitively to their clients’ needs. The learning and integration of these forms of knowledge are situated in their own practice experience. Dietitians adapt through experience, feedback, and reflection. This study highlights that private practice offers a unique context in which dietitians deal with complex issues, by utilising and adapting their philosophies.