The Dietetic Internship Program acknowledges that dietitians play an increasing role in the healthcare arena. Thus, the goals focus on assuring that the program produces competent, well-trained professionals, is attuned to diversity issues that impact the delivery of nutrition services, appreciates the impact diversity has on health issues in society and recognizes the need for diversity in the profession.
Goal 1
The program will attract well-qualified applicants and produce graduates prepared to practice competently in entry-level dietetics positions that address the ongoing and evolving health care demands of Βι¶ΉΣ³» and the nation.
Objectives for Goal #1:
- Program Completion for Program Options:
- Dietetic Specialization: At least 80% of interns complete the program requirements within 27 months (150% of planned program length).
- Free Standing-Graduate Prepared: At least 80% of interns complete the program requirements within 9.375 months (150% of planned program length)
- Free Standing-Student Identified: At least 80% of interns complete the program requirements within 9.375 months (150% of planned program length)
- 50% of graduates will respond to the UNR Post DI Survey verifying that they were employed in the State of Βι¶ΉΣ³» upon completion of their internship.
- Of graduates who seek employment, 75% are employed in nutrition and dietetics or related fields within 12 months of graduation.
- 80% of employers will rate program graduates’ preparation for entry-level practice as “Satisfactory” or higher.
Goal 2
The program will provide mentoring and educational experiences that foster diversity of experiences and successful internship graduates.
Objectives for Goal #2:
- The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
- At least 80% percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
- 80% of employers will rate program graduates’ preparation for entry-level practice as “Satisfactory” or higher.
- The Program’s mean first attempt Food system and Management Scaled Score (PFMSS) will be 75% or greater of the National’s mean first attempt Food Service and Management score (NFMSS)
- 80% of interns will rate the training experiences/preceptors as “3=average” or “4=above average”.
- Of graduates who seek employment, 75 percent are employed in nutrition and dietetics or related fields within 12 months of graduation.
Goal 3
The program will promote diversity and provide interns opportunities to work with culturally diverse populations.
Objectives for Goal #3:
- 20% of interns providing personal characteristics data identify themselves as being non-white, or white with Hispanic ethnicity, or male or report English as their second language.
- 80% of graduates will respond with “yes” that they had the opportunity to work with culturally diverse populations in their internship rotations.