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The Entrepreneurial Dietitian

The Entrepreneurial Dietitian. Presentation to Dietitians of Canada (Atlantic) Conference, 23 April 2004 Linda Mann, PDt, MBA, CHE Department of Applied Human Nutrition. Presentation Outline. Entrepreneurship External Environment Change Career Trends Education/skills Mindset Creativity

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The Entrepreneurial Dietitian

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  1. The Entrepreneurial Dietitian Presentation to Dietitians of Canada (Atlantic) Conference, 23 April 2004 Linda Mann, PDt, MBA, CHE Department of Applied Human Nutrition.

  2. Presentation Outline • Entrepreneurship • External Environment Change • Career Trends • Education/skills • Mindset • Creativity • Supports • Outcomes

  3. Entrepreneurship – What is it? Entrepreneurship is either the plan for or the existence of an innovative process or outcome • as a result of creative problem solving • or in response to environmental change • championed by one or more individuals • with entrepreneurial mindset • internal or external to an organization Brazeal, DV, & Herbert, TT. (1999). The genesis of entrepreneurship. Entrepreneurship:Theory & Practice; 23(3);29-46.

  4. Entrepreneurship Model Environmental Change Education or Skills Human Volition or Mindset “Creativity” Activities Supports Supports Innovation or Outcome

  5. Healthcare Reform Fewer or changed jobs Justify roles Generate revenue Change processes Outsourcing = Risk Consumer / Technology New products and services Quality/Safety Marketing Information Demographics = Opportunity Environmental Change Drucker, 1998

  6. Career Trends of Dietitians • 14% (1994 internship) employed in business, industry, private practice • Shaw & Stuart, 1997 • 28% (1997 & 1998 internship) employed in business, industry, private practice • Button, 2000 • 47% of recent grads employed in administration/ industry/private practice • Mann & Blum, 2003

  7. Characteristics of Dietetic Program Graduates * Mann & Blum, 2003

  8. Entrepreneurship of Dietetic Program Graduates* • 15% have started own business • 46% still operating business • 50% intent to start another business in future • 35% intend to start business in future • 30% within 2 years • nutrition/lifestyle most likely area • only 40% have done any planning • only 37% feel they have adequate education/skills * Mann & Blum (2003)

  9. Education • Framework for Education of Dietitians • Beaudry et al, 1991; McDonald et al, 1993 • Other essential areas • Entrepreneurial Skills • “Management competency as well as expertise in foodservice systems and knowledge of nutrition in health and disease are integral … to successful job performance.” Lafferty & Dowling, 1997, JADA

  10. DC Framework for Undergraduate Education Other Essential Areas

  11. Investigate opportunities for growth/profit Develop business and/or strategic plan Determine client needs Determine pricing Develop or change product or service Develop promotion Determine distribution/packaging Organizing/training for new product or service Determine critical risks/problems Financial planning for new product or service Seek funding Skills Innovation

  12. Entrepreneurship Skills of Dietetic Program Graduates* * Mann & Blum, 2003

  13. Entrepreneurial Action by Education/Early Career Experience F(1,1)=13, p<.05 Significant *Mann & Blum, 2003

  14. Entrepreneurial Intent by Education/Early Career Experience 2(1)=2.9, p>.05 Strong but not significant *Mann & Blum, 2003

  15. Entrepreneurial Intent by Dietetic Internship 2(2)=8.42, p<.05 Significant *Mann & Blum, 2003

  16. Education • More research needed to identify most effective entrepreneurial training approaches • Gorman et al, 1997; Chen et al, 1998 • Case studies, business plan projects for clients, theory, course based versus special interest

  17. Mindset/Attitude/Self-efficacy • Mindset • Brazeal & Herbert, 1999; Douglas & Shepherd, 2002 • Entrepreneurial Opportunity Recognition • McCline, Bhat & Baj, 2000 • Self-efficacy • Bandura, 1997; Boyd & Vozikas, 1994 • Chen et al, 1998; Tompson & Dass, 2000 • Mann & Blum, 2003

  18. Mindset • Initiative, Seize opportunities, Innovative • Access/deploy expertise, Professional Commitment • Creativity, Create Value • Dedication, Hard Work • Organized but Flexible • Holistic thinking • Confidence, Self-efficacy • Risk Taking, Independence Lafferty & Dowling, 1997; Pickard & Laws, 1994; Douglas & Shepherd, 2002; etc

  19. Entrepreneurial Opportunity Recognition • EOR scale appears to be a useful tool to help classify entrepreneurs from non-entrepreneurs • Comprehensive attitudinal approach consistent with the passion and cognitive beliefs assumed to accompany entrepreneurship • Also Entrepreneurial Risk Willingness (ERW) scale • Trials with National Nurses in Business Association (USA)

  20. Self-efficacy • Defined as “a person’s beliefs in their capabilities to organize and execute the courses of action required to produce given attainments” Bandura, 1977,1997 • High degree of perceived self-efficacy  a high degree of entrepreneurial intentions and actions Boyd & Vozikis, 1994 • Stems from • early career (or education) mastery experiences • presence of role models • social supports • professional commitment

  21. Entrepreneurship by Self-efficacy with Education/Early Career Experiences *Mann & Blum, 2003

  22. Entrepreneurship Model Environmental Change Education or Skills Human Volition or Mindset “Creativity” Activities Supports Supports Innovation or Outcome

  23. Creativity – nature or nurture? • Creativity is both the origin of an entrepreneurial event and a function of a person’s skill, knowledge, intensity and availability of resources • Brazeal & Herbert, 1999; Drucker, 1998 • May be linked to self-perceived success with innovation • Chen, Greene & Crick, 1998 • May be linked to skill with investigating opportunities for growth and profit • Mann & Blum, 2003

  24. External Supports • Employer • Employees • Profession • Family • Financial • Technical • Time • Mentor(s) Be careful about making predictions based on assumptions!

  25. Innovation Outcomes • What are some innovations that you or your colleagues have introduced in your careers? • Can you identify opportunities for innovation? • What do you need to do to develop and implement this opportunity for innovation?

  26. Conclusion • Individuals must develop and practice entrepreneurship to ensure either job security or career security. • Dietetic profession must embrace entrepreneurship in order to grow and to remain effective. • Entrepreneurship is based on mindset, education/early career experiences and external supports.

  27. Are you entrepreneurial? • Take the self test to evaluate your entrepreneurial skills, attitudes and practices

  28. Entrepreneurship Self Test • How did you score? • 11 to 15 - you are an entrepreneur • 6 to 10 - you can be an entrepreneur • 3 to 5 – you need a little work

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