Motivational Interviewing Confidence and Perceived Competence Among Undergraduate and Graduate Dietetics Students

BACKGROUND Motivational interviewing (MI) aligns with the scope of practice and competency standards for Registered Dietitian Nutritionists; however, few dietitians receive adequate training. Furthermore, little is known about MI training within dietetics curricula. OBJECTIVE The objective of this study was to determine differences in undergraduate and graduate-level dietetics students’ confidence and perceived competence before/after taking a MI course. METHODS A 38-item pre–postsurvey was completed by students enrolled in a Basic and Advanced MI course at Utah State University. The survey included demographic questions and questions related to confidence and perceived competence using MI techniques. Paired t -tests were used to compare pre/post results and analysis of variance was used to compare groups. RESULTS Increased confidence and perceived competence were observed for Basic MI students (n = 72) ( P < .0001) and Advanced MI students (n = 32) ( P < .0001) after course completion. In the presurvey, Advanced MI students had higher confidence in 5 of 14 MI skills, higher competence in 2 of 11 MI skills, and higher overall MI competence scores ( P = .008) than Basic MI students. Following completion of the course, Advanced MI students had higher overall MI confidence scores ( P = .03). CONCLUSIONS Students’ confidence and perceived competence with using MI increased after taking a college-level MI course. Incorporating MI courses into dietetics curricula may be an effective way to increase confidence and perceived competence of using MI techniques and therefore improving communication between dietitians and patients