Program Expectations
Length of Program
A one-day pre-orientation will be held Monday June 7, 2010. Attendance is required. The program will begin the week of August 23, 2010 and end on or about June 25, 2011. There are approximately three weeks of vacation planned: a Thanksgiving break, two weeks at Christmas, and one week in early spring. The program generally follows the academic calendar of the Graduate School of The Sage Colleges (to view click here). A detailed calendar will be provided at the beginning of the DI program in August 2010.
Hours
The hours are comparable to working a full time job plus going to school part-time. Shifts generally will run between 8 AM and 5 PM, although work may begin as early as 6 AM or end as late as 8 PM. Interns are expected to complete a minimum of 40 hours of practicum work each week in a Monday through Friday format. Students will be expected to attend every day of the assigned rotations and all graduate course lectures. Interns do not receive credit for participation and attendance, rather credit is deducted for tardiness and absenteeism. Additionally, students will be required to make up missed days and portions thereof as well as class lecture material. Weekend shifts will generally not be required for the rotations. However, special programs such as graduate classes, nutrition workshops and seminars may either be scheduled on weekends or evenings, or require an overnight trip, with participation/attendance expected. Schedules and course syllabi with specific expectations are provided at the beginning of each semester.
Summer Preparation
A variety of activities are required to be completed during the summer. They include, but are not limited to the following: 1) completion of a summer self-study program in medical terminology and abbreviations; 2) selected reading and writing assignments; 3) laboratory assessment self-study; 4) MNT and Food management case studies; 5) HIPAA and Safety Modules; and 6) completion of a Self-Assessment tool for knowledge in dietetics provided by the DI director. Interns will be tested on this information prior to beginning the practical experiences. A pre-test will be given during the orientation week. The pre-test will cover information gained during the undergraduate Didactic Program and be presented in a format similar to the R.D. examination. A minimum grade of 60% is expected on the pre-test. Anyone scoring below 60% will be assigned remedial work and must retake the exam prior to starting the supervised practical experience. A medical terminology and abbreviation test will also be given during the August orientation. Details for all summer assignments are provided at the June pre-orientation.
Computer Access
Interns must have access to a personal computer and the internet to complete graduate coursework and practicum assignments. Upon enrolling into the Dietetic Internship, all interns receive an e-mail account and have access to numerous computers at The SAGE Colleges. Planning and good time management will be required of those who do not own a personal computer or have the current software required. All internship courses utilize Moodle beginning the Fall 2008 semester. This online learning system requires Windows 2007 (Service Pack 4) or XP (Service Pack 2) and the latest Internet Explorer (IE) browser and/or Firefox. Students using Mac computers should have OS X10.3 and up, and run Firefox and/or the latest version of Internet Explorer.
Graduation Requirements for Credentialing
Interns must successfully complete the planned rotations in Food and Wellness Management, Clinical and Community Dietetics. Interns are evaluated by facility preceptors as well as the DI Director. Tools utilized to evaluate entry-level competence include, but are not limited to, assignments, quizzes, and observation during supervised practice experiences. A comprehensive final examination must be completed with a 70% grade or better. The internship director reserves the right to have students repeat rotations and assignments where objectives and competencies have not been met. All five graduate courses must be completed with a grade of B or higher. Verification statements are issued to all students who satisfactorily complete both the experience and academic components. The Dietetic Internship Director assists each intern in completing the Registration Eligibility Application for Dietitians, upon successful completion of the above noted requirements. Beginning in July 1999, the Commission on Dietetic Registration implemented computerized testing for the entry-level examinations. The registration examination is administered year round at ACT Centers nationwide.
Competency Statements
Competency Statements for the Supervised Practice Component Of Entry-Level Dietitian Education Programs. All interns must achieve the following competencies during this program.
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1. |
Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. Upon completion of the DI, graduates are able to: |
| DI 1.1 | Select appropriate indicators and measure achievement of clinical, programmatic, qualitiy, productivitiy, economic or other outcomes |
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DI 1.2 |
Apply evidence-based guidelines, systematic reviews and scientific literature (such as the ADA Evidence Analysis Library, Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice |
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DI 1.3 |
Justify programs, products, services and care using appropriate evidence or data |
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DI 1.4 |
Evaluate emerging research for application in dietetics practice |
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DI 1.5 |
Conduct research projects using appropriate research methods, ethical procedures and statistical analysis |
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DI 2.1 |
Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics |
| 2. |
Professional Practice Expectations: beliefs values, attitudes and behaviors for the professional dietitian level of practice. Upon completion of the DI, graduates are able to: |
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DI 2.2 |
Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project |
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DI 2.3 |
Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience |
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DI 2.4 |
Use effective education and counseling skills to facilitate behavior change |
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DI 2.5 |
Demonstrate active participation, teamwork and contributions in group settings |
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DI 2.6 |
Assign appropriate patient care activities to DTRs and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility |
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DI 2.7 |
Refer clients and patients to other professionals and services when needs are beyond individual scope of practice |
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DI 2.8 |
Demonstrate initiative by proactively developing solutions to problems. |
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DI 2.9 |
Apply leadership principles effectively to achieve desired outcomes |
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DI 2.10 |
Serve in professional and community organizations |
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DI 2.11 |
Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals |
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DI 2.12 |
Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures |
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DI 2.13 |
Perform self assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetics Registration |
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DI 2.14 |
Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background |
| 3. |
Clinical and Customer Services: development and delivery information, products and services to individual groups and populations. Upon completion of the DI, graduates are able to: |
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DI 3.1 |
Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings |
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DI 3.1.a |
Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered |
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DI 3.1.b |
Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements |
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DI 3.1.c |
Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention |
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DI 3.1.d. |
Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis |
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DI 3.2 |
Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing |
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DI 3.3 |
Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods |
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DI 3.4 |
Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions |
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DI 3.5 |
Deliver respectful, science-based answers to consumer questions concerning emerging trends |
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DI 3.6 |
Coordinate procurement, production, distribution and service of goods and services |
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DI 3.7 |
Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals |
| 4. |
Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations. Upon completion of the DI, graduates are able to: |
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DI 4.1 |
Use organizational processes and tools to manage human resources |
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DI 4.2 |
Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food |
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DI 4.3 |
Apply systems theory and a process approach to make decisions and maximize outcomes |
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DI 4.4 |
Participate in public policy activities, including both legislative and regulatory initiatives |
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DI 4.5 |
Conduct clinical and customer service quality management activities |
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DI 4.6 |
Use current informatics technology to develop, store, retrieve and disseminate information and data |
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DI 4.7 |
Prepare and analyze quality, financial or productivity data and develops a plan for intervention |
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DI 4.8 |
Conduct feasibility studies for products, programs or services with consideration of costs and benefits |
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DI 4.9 |
Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes |
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DI 4.10 |
Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements, equipment and supplies |
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DI 4.11 |
Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting |
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DI 4.12 |
Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers |
Professional Image
Dress attire for interns is to match professional standards of the facilities responsible for planned experiences. Usually students will be required to wear a full length lab coat over their clothes. Casual dress (blue jeans, sweatsuits, sandals, sneakers, docksiders, low rise pants, stretch pants, miniskirts, jeans skirts, etc.) will not meet program standards and is to be reserved only for times students are not participating in any internship related activities. Tongue piercing, facial piercing other than ears, and colored nail polish are not accepted. Artificial nails or tips are not acceptable during the Food and Wellness Management rotation. Body tattoos must be covered at health care facilities.
Transportation
A car and valid driver's license are necessary as travel to facilities is required. Interns should anticipate traveling to a variety of locations (up to 12 different facilities/agencies) within a 50-mile radius of the greater Capital Region. Parking permits are required at The Sage Colleges and at several facilities.
