Yearn for the Sea

2020 ◽  
pp. 201-208
Author(s):  
Sharon J. Paul
Keyword(s):  
Growth Mindset ◽  
Professional Support ◽  
Professional Behavior

This chapter concludes the book with a range of advice and reminders for the conductor/educator. These recommendations include guidance about professional behavior, how to cultivate a growth mindset, effective approaches to taking over a choral program from a colleague, and the imperative to reach out for professional support and assistance when necessary. The author examines the importance for conductors to reconnect daily with the passion that first drew them to their chosen field. Finally, the chapter draws inspiration from a letter written by a fifteen-year-old who credits acquiring the joy of discovery in all learning through her experiences as a choral musician.

Model I: A Model-T Approach to Effective Professional Behavior

1975 ◽  
Vol 20 (9) ◽  
pp. 710-711
Author(s):  
DONALD C. KING
Keyword(s):  
Professional Behavior

Engagement, Innovation, and Impact in a Dietitian Contact Centre: The EatRight Ontario Experience

2020 ◽  
Vol 81 (3) ◽  
pp. 106-111
Author(s):  
Cameron D. Norman ◽  
Helen Haresign ◽  
Barry Forer ◽  
Christine Mehling ◽  
Judith Krajnak ◽  
...  
Keyword(s):  
Health Promotion ◽  
Healthy Eating ◽  
Professional Support ◽  
Service Access ◽  
Nutritional Knowledge ◽  
Dietary Changes ◽  
The Public ◽  
Contact Centre ◽  
The Impact

Purpose: EatRight Ontario (ERO), a multi-modal dietitian service (phone, email, web), provided the public and health intermediaries with healthy eating advice, professional support, and health promotion tools from 2007 to 2018. An evaluation of ERO was conducted to assess the impact of the model on knowledge, attitudes, and behaviour for consumers, utilization, and support levels and satisfaction provided to health intermediaries. Methods: Consumer clients were sent a survey 1–4 weeks after using the ERO service to capture self-reported dietary changes, intentions, nutritional knowledge, and satisfaction. Health intermediaries were recruited through an electronic ERO newsletter and asked about how ERO supported their practice. Results: Of the 867 consumer respondents, 92% had either made a change or indicated that information from ERO confirmed their present behaviour, and 96% indicated they would recommend the services to others. Of the 337 health intermediaries who responded 71% indicated that ERO provided services they could not deliver. Conclusions: ERO’s multi-modal dietitian contact centre provides a model for implementing successful remote service access for consumers and professionals to support healthy eating across diverse demographics and geographies, including those in geographically underserved areas.

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