An investigation of employer perceptions of Irish nutrition graduate competencies.

Background: Undergraduate nutrition programmes prepare students and graduates for a wide range of employment opportunities. However, little is known about how employers perceive current nutrition education practices in Ireland and how well graduates are prepared for the realities of today's workforce. The present study aimed to explore employers' perspectives of nutrition placement students and graduates' competencies for the workforce. Methods: Interviews were conducted with 12 nutrition employers across Ireland and the UK who currently or have recently employed Irish nutrition graduates or supervised placement students. Interviews were transcribed verbatim and thematically analysed. Results: Three themes were identified including: "adapting to modern workforce needs", "professional competency expectations" and "valuing competency‐based educational and professional systems". Employers reported an overall positive experience with Irish nutrition placement students and graduates. They are perceived as adaptable, willing to learn and professional. Many felt nutrition students and graduates had received quality education with knowledge, skills and attitudes meeting expectations of nutrition education being provided but felt that students and graduates often lacked confidence in their abilities. Employers remarked that graduates who had undergone placements were better prepared for the professional work environment. However, gaps were identified because employers felt nutrition curricula lack training on business skills and digital competencies. Conclusions: Employers had a positive experience with Irish nutrition graduates and students and felt they were competent for the workforce. Addressing the gaps identified by employers to adapt curricula to modern workforce needs would further enhance graduate employability. Key points: Employers reported feeling overall satisfaction with nutrition graduates and nutrition placement student's competency levels entering the workforce environment.Nutrition graduates were perceived as well‐prepared to enter the professional workplace and were seen as adaptable and professional.A lack of confidence in abilities was reported by some employers and they expressed a desire for students to receive further support to build confidence.Employers identified two areas for improvement in nutrition science undergraduate curricula to further support nutrition students and graduates: addition of business skills and digital competency development.Professional accreditation in nutrition and registration as a nutritionist with the Association for Nutrition (AfN) is highly desired by employers. [ABSTRACT FROM AUTHOR]