Dietetic Internship Waiver

Do you have extensive learning and professional competence acquired outside the academic setting? If yes, check out our Waiver for Practical Experience.

ASSESSMENT OF PROFESSIONAL COMPETENCE TO WAIVE PRACTICUM COURSE REQUIREMENTS

1.0 Program Description

The Sage Graduate School Dietetic Internship (SGS DI) recognizes that all learning by adults does not occur in the structured academic classroom. Rather, significant learning occurs on a daily basis in such manners as participation in work responsibilities, community services activities, employer or armed service sponsored training, and disciplined programs of self education. In many cases the experiential learning that takes place is in areas of knowledge encompassed by academic degree programs. Additionally, The American Dietetic Association (ADA) no longer requires the Dietetic Internship (DI) be the sole custodian of the whole body of experiential learning to qualify for the registered dietitian examination. The ADA now allows programs the flexibility to modify supervised experiences for individuals with extensive learning and professional competence acquired outside the academic setting.

The SGS DI has determined that an effective process for the assessment and validation of professional competence, which fits appropriately and meaningfully into achieving our program requirements, can be granted. The SGS DI Assessment of Professional Competence process provides limited waivers in a way that recognizes the learning achievements of students while conserving their resources of time and money in the pursuit of the supervised practical experience.

The acceptance of such learning as professional competency is subject to certain guidelines:

1. Approval will be granted for documented learning only, not for experience per se.
2. The documented learning must be clearly germane to the competency statements required by the ADA for completion of a supervised practical experience.
3. While the college will provide guidance and assistance, it is each student's responsibility to provide a portfolio of documentation which will be the basis for assessment and validation of waivers.
4. Waivers must be submitted and will be approved early enough in the program to allow for sound planning of the student's total supervised practical experience.

1.1 Eligibility and Criteria for Candidates

To ensure that a student meets all of The American Dietetic Association's prerequisites, the student must first complete the Sage Graduate School Dietetic Internship Application. Students who meet these criteria and have sufficient additional learning experiences may request a waiver for either a portion or all of the practical experiences required by the DI.

The Dietetic Internship Director is available to review the application process. However, it is the applicant's responsibility to determine their level of competency when deciding to pursue the Practicum Course Waiver Portfolio.

1.2 Categories of Credit and Fees

A maximum of 6 credits may be waived for professional competency. Waivers may be granted in one credit intervals equivalent to five weeks (32 hours/week x 5 = 160 hours) of the practicum experience for NTR 531, and two week intervals (40 hours/week x 2 = 80 hours) for NTR 532.

A waiver fee equal to one graduate credit hour will be charged for each course review or portion thereof, e.g., for 2009-2010 a waiver fee of $590.00 will be charged to review each course, NTR 531 and 532. If no credit is waived the student registers for the three credit practicum.

For NTR 531, when one credit is waived, the student registers and pays for a two credit graduate course, and completes 10 weeks of practicum rather than 13 weeks; for two credits waived, the student registers and pays for a one credit graduate course, and completes 5 weeks of practicum rather than 13 weeks.

For NTR 532, when one credit is waived, the student registers and pays for a two graduate credit course, NTR 533, and completes 4 weeks of practicum rather than 6 weeks.

The Sage Graduate School Dietetic Internship program fee of $5900.00 will only be prorated per course waived. Achieving a waiver for the fall semester course, NTR 531, the student pays a program fee of $3540.00. A waiver for NTR 532, the student pays a program fee of $4720.00. Figure 1 provides a comparison of the tuition and program fee based on the number of credits waived.

* Equal to one Graduate Credit Hour and will be adjusted as tuition increases.

2.0 Practicum Course Waiver Application Process

The Internship Application will be reviewed and scored first. Applicants who meet the SGS DI requirements will then have their Portfolio processed. The Practicum Course Waiver application process includes the following steps.

1. Submit Sage Graduate School Dietetic Internship Application and submit SGS DI Practicum Course Waiver Application [doc] with corresponding Professional Competency Portfolio(s), one portfolio for each practicum course.
2. Oral presentation and interview, one session for each practicum course.
3. Pass the course specific examination with a grade of 70% or better.
4. Pass all three course specific examinations with a grade of 70% or better.
5. Pass, with a grade of 70% or better, the final SGS DI examination when all three courses are waived.

Each step must be successfully completed before progressing to the next step. A minimum of the first two steps must be successfully completed to receive a waiver for 1-2 credits. A minimum of the first three steps must be successfully completed to receive a waiver for a 3 credit course. Successful completion of all of the above components will result in the applicant receiving a Verification Statement, which qualifies them to apply for the registered dietitian examination administered by the Commission on Dietetic Registration.

2.1 Portfolio Processing and Timeline

Step 1 : The applicant completes the Practicum Course Waiver Application and Professional Competency Portfolio which verifies employment dates, employer, supervisor, and documents work experience in relation to the ADA competency statements and corresponding Sage Graduate School Dietetic Internship syllabus.

More than one employer may be referenced in a portfolio. One application form is completed for each employer. A separate portfolio is completed for each course waiver requested.

Each application must reflect all steps outlined below and be presented in a two pocket folder, following the sequence contained in the Checklist for Practicum Course Waiver Portfolio form. Three sets of the Sage Graduate School Dietetic Internship Application and three sets each of the Practicum Course Waiver Application and corresponding portfolios must be submitted according to the SGS DI application deadline requirements. The applications and portfolios become the property of the SGS DI.

Step 2: The portfolio is reviewed by the SGS DI Director and two Registered Dietitians. A 30 minute presentation of the portfolio to the Dietetic Internship Director and two registered dietitians is then scheduled. Based on the presentation, questions are asked of the applicant to clarify work experience and knowledge. A set of standardized questions are also asked of each applicant. The session is tape recorded for reference. Within two weeks, applicants are notified in writing of the results of the interview session.

Step 3 & 4 : Course examinations are scheduled after the portfolio presentation is complete. The respective course examination must be passed with a minimum score of 70% to obtain a waiver for a three credit course. Applicants are notified immediately following the examination of their final standing with the Practicum Course Waiver process.

An applicant may take the course examination only once. When the examination is not passed, the applicant will have the option to either enroll in the internship and register for the course or not complete the internship. They must confirm their commitment to complete the Sage Graduate School Dietetic Internship on or about April 20th with the ADA's Computer Match process.

2.2 Portfolio Content Section 1-A:

NTR 531, Practicum/Food and Wellness Management: Organizing the narrative for Section 1-A of the portfolio must follow an understandable, logical format. Documentation is to demonstrate the level of current knowledge, work experience, and skill competency expected of a practicing registered dietitian, for the following topics: the food system and regulations (1)*, menu planning (1), supply and food procurement (1), food production and service systems (2), sanitation-safety-waste management (1), merchandising/marketing (1), total quality management(1), management tools, functions and skills (2), information and financial resources management (1), human resources (1), and project management (2). *Numbers in parenthesis denotes the number of weeks waived.

Specify which topic(s) you wish to waive, and then provide a supporting narrative. Material must be presented in such a way that theoretical, as well as practical, knowledge is demonstrated for the course objectives/competency statements that are listed on the enclosed course syllabus. Competency numbers are to be listed at the end of each description. The narrative must be typed, not to exceed 5, double-spaced pages. Up to five examples may be included as appendices, and must be referenced and discussed in the narrative. Include your name and the course number on the top right-hand corner of each page, and number each page consecutively.

Samples of work may be attached as appendices. Examples may include but are not limited to:

• Copy of most recent personnel evaluation;
• Sample of menus planned and implemented, including budget, equipment needs, service needs and evaluations;
• Documentation of purchasing and inventory practices, including bid specifications, forecasting tools, and monitoring system;
• Example of policies and procedures developed and implemented with evaluation and/or monitoring data;
• Outcomes of quality improvement activities, including analysis of the data, plans for improvement, and ongoing monitoring results;
• Copy of in-service training program plans and evaluations;
• Executive/administrative reports of major projects undertaken; and
• Copy of monthly and/or end-of-year reports.

NTR 532, Practicum/Community Nutrition I: Organizing the narrative for Section 1-A of this portfolio must follow an understandable, logical format. Documentation is to demonstrate the level of current knowledge, work experience, and skill competency expected of a practicing registered dietitian, for the following topics: Women, Infants & Children (WIC) program (2)*, community nutrition education (4). *Numbers in parenthesis denotes the number of weeks waived.

Specify which topic(s) you wish to waive, then provide a supporting narrative. Material must be presented in such a way that theoretical, as well as practical, knowledge is demonstrated for the course objectives/competency statements that are listed on the enclosed course syllabus. Competency numbers are to be listed at the end of each description. The narrative must be typed, not to exceed 5, double-spaced pages. Up to five examples may be included as appendices, and must be referenced and discussed in the narrative. Include your name and the course number on the top right-hand corner of each page, and number each page consecutively.

Samples of work may be attached as appendices. Examples may include but are not limited to:

1. Copies of materials which represent knowledge, skills and ability at the RD level in supervising nutritional screening and conducting assessments of the nutritional status of the population and/or community groups;
2. Documentation reflecting delivery of providing nutrition care for population groups across the lifespan, ie, infants through geriatrics, and a diversity of people, cultures, and religions.
3. In-service training program plans and evaluations by participants;
4. Copies of activities developed and completed via computer and other technologies; and
5. Video/audio tape of community-based health promotion/disease prevention programs.

2.3 Portfolio Content Sections 1-B to E:

Section 1-B: Identify in Section B of the Practicum Course Waiver Application all course objectives/competency statements you have referenced in Section 1-A. All competencies must be reflected in the narrative for full waiver of each course.

Section 1-C : Provide information which supports that you have maintained a current level of knowledge in the field of nutrition and dietetics, and that you pursue lifelong learning as a professional practitioner. The list of resources and continuing education activities is to be typed, not to exceed one page, double-spaced. Include your name,

Section 1-C, and course number on the top right-hand corner of the paper.

Section 1-D : Depict the level of responsibility held during this position, who you interacted with most frequently, and how you communicated with other members of the department and total organization. The description of your relationship to key personnel is to be typed, not to exceed one page, double-spaced. Include your name, Section 1-D, and course number on the top right-hand corner of the paper.

Section 1-E : Read the statement, sign your name and date the form.

2.4 Portfolio Content Section II

Mail completed Section I and the corresponding portfolio to the respective employer with a copy of Section II: Verification of Professional Work Experience. Be sure to allow sufficient time for the packet to arrive, be reviewed by the employer, Section II to be completed, and for the portfolio to be returned to you.

2.5 Compiling the Application & Portfolio

Compile the application according to the Checklist for Practicum Course Waiver Portfolio form. Sign and date the form and place it in the folder as the first page of the application. Mail the application with the SGS DI application.

• CHECKLIST FOR PRACTICUM COURSE WAIVER PORTFOLIO
• SAGE GRADUATE SCHOOL DIETETIC INTERNSHIP PRACTICUM COURSE WAIVER APPLICATION SECTION I
• SAGE GRADUATE SCHOOL DIETETIC INTERNSHIP PRACTICUM COURSE WAIVER APPLICATION SECTION II