Introduction
The University of Wisconsin-Stout Dietetic Internship (DI) is a graduate degree requiring program with admittance through two tracks:
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Current students in the UW-Stout graduate Food and Nutritional Sciences Program, Dietetic Internship track
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Students with a completed graduate degree in Food and Nutrition or similar degree from an accredited university, Postgraduate Dietetic Internship Specialization track.
The University of Wisconsin-Stout Dietetic Internship is currently granted accreditation status by the Commission on Accreditation/Approval for Dietetics Education of the American Dietetic Association (120 South Riverside Drive, Suite 2000, Chicago, Ill, 60606-6995, 1-800-877-1600), a specialized accrediting body recognized by the Commission on Recognition of Postsecondary Accreditation and the United States Department of Education.
Mission and Philosophy
The University of Wisconsin-Stout Dietetic Internship is committed to provide a high quality program that is recognized as an excellent model for the preparation of entry-level dietitians through an innovative and supportive supervised practice. The program philosophy is to integrate knowledge, research skills, critical thinking skills, applied learning experiences and service to enable students to develop, integrate and practice core competencies. The Dietetic Internship has a general emphasis which includes emphasis competency experiences in community nutrition, nutrition therapy, business/entrepreneur and food systems management. The Dietetic Internship mission aligns with department, college, University of Wisconsin-Stout and University of Wisconsin System missions.
Goals
The following goals reflect the program’s mission and program environment.
Program Goal One
The dietetic internship will prepare highly qualified entry-level Registered
Dietitians.
Outcomes Measure
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Dietetic Internship graduates will complete the registration exam of the American Dietetic Association with a minimum of an 85 percent first time pass rate over a five year time period
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90 percent of dietetic interns upon completion of the program will be employed within six months of completing the registration exam.
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90 percent of students enrolled in the dietetic internship program will successfully complete the program within two years of starting the program.
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Six months after completing the dietetic internship, employers will rate overall on the survey 90 percent of the graduates as “average in skill” or “highly skilled” for entry-level dietitians.
Program Goal Two
The dietetic internship will prepare graduates who demonstrate professionalism through their interpersonal relationships with patients and the health care team
Outcomes Measures:
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The average self-rating of dietetic internship graduates for “interacting effectively with other health care disciplines” will be four on a five-point scale.
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The average manager rating for “developing interpersonal relationships” and “practices professionalism” will be four on a five-point scale
- Six months after completing the dietetic internship, employers will rate overall on the survey 90 percent of the graduates as “skilled” or “highly skilled” for entry-level dietitians.
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Preceptors will rate overall 90 percent of our interns as exceeding nutrition counseling skills.
Program Goal Three
Promote the appreciation for and utilization of research skills into practice settings.
Learning Outcomes for Dietetic Interns
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Interns will demonstrate the ability to research principles in dietetic practice.
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Interns will develop professional skills, behaviors, and ethical practices and work well with others.
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Interns will demonstrate the ability to manage food and nutrition service systems and lead staff.
About The Internship
Clinical, community and food service management rotations comprise the majority of the internship experience. Opportunities exist to emphasize specific learning needs or interests. To date, 19 facilities are available for scheduling rotations within the three experiential categories: six public health departments, two school food service, two hospital foodservice, one hospital rehabilitation unit, five hospital clinical sites, two long-term care rehabilitation center, one out-patient clinic and two county agencies on aging.
Students will generally be scheduled for experience at five facilities: one clinical, one public health, one school food service, one hospital food service, and the agency on aging. The public health assignment will be based on students' geographic preference, prior experiences, and site availability. The approximate length of time spent at each site is shown below; this listing does not necessarily represent the order of site assignment:
- Public Health -- 8 weeks
- School Food Service -- 4 weeks
- Hospital Food Service -- 2 weeks
- Outpatient Clinical -- 4 weeks
- Clinical -- 18 weeks
In addition a student will spend one week at a site of his/her choosing for additional experience to be based on interest or need. This rotation will be planned either in conjunction with the initial internship rotation plan or on an "as available" basis if the student is able to identify a site only after direct internship experience. The "choice week" experience is documented and approved by the Internship Director and site preceptor a minimum of two weeks prior to participating in the site experience. Students will receive a rotation schedule at least 30 days prior to starting the Internship. Students are requested to convey personal vacation and research time needs to facilitate the development of a functional schedule and minimize scheduler modifications during supervised experience.
Calendar
The dietetic internship begins each August and ends typically the third week in May. The Dietetic Internship program follows closely the academic calendar for Fall and Spring Semester with the exception of the introductory program meetings beginning the third week in August and the program wrap-up the second week in May. Interns will register for the nine credits of Seminar FN-865 during Fall Semester and nine credits of Seminar FN-865 during Spring Semester. Part of each Monday per month is reserved for seminar class. Interns typically spend Monday through Friday (although occasional weekend and evenings may be required) at their designated supervised practice rotation. Interns are made aware of their academic and supervised practice rotations a minimum of 30 days prior to the start of their first rotation. The academic calendar and rotations may vary slightly from year to year dependent on facilities and fluctuating yearly calendar.