Encouraging entrepreneurship in dietetics: A qualitative exploration of the experiences of new graduate dietitians participating in an entrepreneurship mentoring circle

Natascha Molderings; Amy Kirkegaard; Lauren T Williams; Lana J Mitchell

doi:10.1111/1747-0080.12878

Encouraging entrepreneurship in dietetics: A qualitative exploration of the experiences of new graduate dietitians participating in an entrepreneurship mentoring circle

Nutr Diet. 2024 May 15. doi: 10.1111/1747-0080.12878. Online ahead of print.

Authors

Natascha Molderings^{1

2}, Amy Kirkegaard^{1

2

3}, Lauren T Williams^{1

2}, Lana J Mitchell^{1

2}

Affiliations

¹ Menzies Health Institute of Queensland, Griffith University, Southport, Australia.
² School of Health Science and Social Work, Griffith University, Southport, Australia.
³ Centre for Community Health and Wellbeing, University of Queensland, Springfield, Australia.

PMID: 38747106
DOI: 10.1111/1747-0080.12878

Abstract

Aims: Healthcare needs of the Australian population are changing, providing an opportunity for dietitians to embrace innovation and entrepreneurship to meet evolving demands. This study explored the expectations and experiences of participants in a 12-month mentoring circle designed to provide entrepreneurship learning and formal mentoring for the Provisional Accredited Practising Dietitians Program.

Methods: A qualitative study design was employed. New graduate dietitians (<2 years) participating in the Entrepreneurial Dietetics Mentoring Circle in 2019, 2020 or 2021 were invited to participate. Baseline demographic and employment data were collected via survey. Semi-structured interviews were conducted before mentoring circle session 1 (baseline) and after the final session (completion), exploring insights into participant expectations and experiences in entrepreneurship. Thematic analysis, using methods outlined by Braun and Clark, was conducted to identify themes and subthemes.

Results: Twenty-eight dietitians participated (85% of mentees). Participants were mostly female (89%), less than 12 months post-graduation (75%), registered as Provisional Accredited Practising Dietitians (82%) and employed at least part-time (55%). Forty five interviews were conducted (28 baseline, 18 completion). Themes developed were: (1) entrepreneurial career path as a deliberate choice; (2) the value of being prepared for entrepreneurial careers; and (3) the importance of networks to support entrepreneurship.

Conclusion: The mentoring circle at this single university was seen by participants as supporting their transition into entrepreneurial careers, while meeting their requirement to be formally mentored through their Provisional status. Future research could consider the applicability of the mentoring circle model across a wider graduate population to support innovative practice.

Keywords: dietetics; entrepreneurship; health workforce; mentoring; provisional accredited practising dietitian; universities.

Grants and funding

Griffith University