Dietetic Internship Program

2005-2006 Dietetics Program Brochure  PDF    MS Word  

Dietetic Internship Program is a post-baccalaureate certificate program that is designed to provide interns with a wide range of learning experiences upon which to base their careers. Interns work individually with food service managers and clinical dietitians, gaining the skills necessary to function competently and confidently as entry level dietitians in clinical, management or community settings. Dietitians work in a variety of settings including hospitals and other healthcare facilities, sports nutrition and wellness centers, food and nutrition-related businesses and industries, private practice, community and public health settings, universities and medical centers, and research areas in food and pharmaceutical companies.

A registered dietitian (RD) is a food and nutrition expert with a minimum of a baccalaureate degree who has met the academic and professional requirements for the credential. Many RDs hold additional certification in specialty areas of practice such as pediatric and renal nutrition (CSP and CSR, respectively), nutrition support (CNSD), and diabetes education (CDE). The American Dietetic Association (ADA) also recognizes advanced achievement with the Fellow of the American Dietetic Association (FADA). In addition many states also have licensure and certification requirements for RDs (LD or LDN). The state of Missouri recently passed a licensure law for RDs.

Interns are encouraged to exercise independent decision-making and problem solving skills. Experiences are planned to meet individual needs and to fulfill ADA competency standards. Interns build on current knowledge, acquire new knowledge and identify resources for continued learning and professional growth. Upon completion of the program, interns are eligible to sit for the registration exam given by the ADA.

Prerequisites to becoming a Registered Dietitian

The first step in becoming an RD is to complete a minimum of a bachelor's degree at a US regionally accredited university or college. The course work, which includes biology, anatomy, physiology, microbiology, chemistry, biochemistry, statistics, food and nutrition, technical writing, business and management, and social sciences, must be approved by the Commission on Accreditation for Dietetics Education (CADE) of the ADA. The second step is to complete a CADE-accredited or -approved supervised practice program at a healthcare facility, community agency, or a foodservice corporation, or combined with undergraduate studies. Programs run from six to twelve months. The Dietetic Internship at the Jewish Hospital College of Nursing and Allied Health enables the students to complete the second step. The third step is to pass the national examination administered by the Commission on Dietetic Registration. The fourth step is to complete the continuing professional educational requirements to maintain registration.

Interdisciplinary Focus of the Program

Dietitians function as an integral part of the healthcare team and the dietetic interns will benefit from the interdisciplinary focus of the college. Sharing skills and expertise is conducive to optimal training in all programs. The dietetic interns will benefit from the multidisciplinary collaboration, learning how to perform nutrition-related physical assessments and the other necessary clinical skills. Likewise, the dietetic interns will share their expertise in diet therapy for ill and healthy populations.

Accreditation

The dietetic internship program is accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association (ADA).

PROGRAM GOALS

To prepare graduates:

1. To provide an educational foundation through course work and practica that empower students to become dietetic professionals with the skills and knowledge necessary to provide quality nutrition services across the continuum of health care.
2. To promote critical thinking skills and the development of expertise in applying concepts from the food, nutrition and medical sciences in the promotion of health and nutritional well-being.
3. To develop a philosophy of ethical and compassionate nutrition practice.
4. To stimulate the development of self-confidence, professional discipline and excellence in service.
5. To foster professional growth and commitment for lifelong learning.

PROGRAM PREREQUISITES

Completion of a Bachelor's degree from a regionally accredited university or college and course work approved by the Commission on Accreditation for Dietetic Education (CADE) of the American Dietetic Association (ADA).

ADMISSIONS

Dietetics Application Form (ADA, 2004)  editable

Dietetics Reference Form (ADA, 2004)   editable

DIETETIC INTERNSHIP CERTIFICATE CURRICULUM OVERVIEW

Clinical Dietetics: 16 credits

Food Service Management: 2 credits

Dietetic Internship Certificate Courses (18 credits)

Dietetic Internship Certificate Sample Full-time Course Sequence

Fall

Spring

*Semester of enrollment dependent upon scheduling of food service management practicum.

DIETETIC INTERNSHIP COURSES

For the Dietetic Internship program, one unit of credit is equal to 16 instructional periods of 50 minutes each. For clinical practicum, one unit of credit is equal to 130 contact hours.

NTR 5030 - Medical Nutrition Therapy I
3 credit hours (3 didactic/0 practicum)
Prerequisites: Enrollment in the program or instructor permission. Emphasizes the role of the health care professional in improving nutrition health outcomes and in disease management. Considers normal nutrition across the lifecycle and in specific disease states and conditions, the interaction of food with medication and the utilization of food as a therapeutic agent and as a means of cultural expression.

NTR 5031 - Medical Nutrition Therapy II
3 credit hours (3 didactic/0 practicum)
Prerequisites: NTR 5030 or instructor permission
Nutrition support and management of individuals with complex health and nutrition problems, multi-organ failure, and chronic disease states. Topics include parenteral and enteral nutrition, metabolic nutrition, transitional feeding, and adaptive feeding devices. Opportunities exist for individual and family discharge teaching, community assessment and outreach.

NTR 5333 - Seminar and Practicum in MNT I
5 credit hours (1 didactic/4 practicum)
Prerequisites/Co-requisites: NTR 5030
Seminar and supervised clinical practica in a variety of settings where learners participate as a member of the health care team. Opportunity to develop knowledge and expertise in nutrition problem solving with individuals and families with simple to moderate health/nutrition problems.

NTR 5335 - Seminar and Practicum in MNT II
5 credit hours (1 didactic/4 practicum)
Prerequisites/Co-requisites: NTR 5031
Provides seminar and supervised clinical practica in a variety of settings for the nutrition care of individuals and families with complex and/or chronic health and nutrition problems. Knowledge and expertise in problem solving with individuals and families with complex and chronic health/ nutrition problems is developed.

NTR 5040 - Food Service Management
2 credit hours (0.5 didactic/1.5 practicum)
Prerequisite: Enrollment in the program or instructor permission.
Develops the role of the professional dietitian as a manager of food service systems. Topics include theories of leadership and management in food service delivery systems, human resources and facility management, quality improvement, and fiscal accountability in the nutrition care of diverse populations.