ذكذكتسئµ

Nutrition, Hospitality and Human Services

College of Education and Human Development

Mission, Goals and Objectives

The ذكذكتسئµ University Dietetic Internship with the Master of Science in Nutrition (DI/M.S.) program prepares graduates for evidence-based practice and a desire for life-long learning. Interns receive post-baccalaureate training in three major areas of dietetics: clinical nutrition (inpatient and outpatient), community nutrition, and food service management.

Training in the DI/M.S. builds upon the foundation knowledge and skills previously acquired in an ACEND-accredited Didactic ذكذكتسئµ in Nutrition and Dietetics (DPD). Interns receive advanced academic training and experience through the completion of graduate level courses integrated with the supervised practice component of the program.

Graduates are qualified to take the Registration Examination for Dietitian Nutritionists, apply for licensure if applicable, and become active members of the Academy of Nutrition and Dietetics.

Mission

The mission of the ذكذكتسئµ University Dietetic Internship/M.S. in nutrition is to attract and prepare diverse dietetic interns for evidence-based and ethical practice as an entry-level registered dietitian nutritionist through high quality teaching and mentoring in exceptional supervised practice experiences and graduate coursework. ذكذكتسئµ graduates will effectively practice nutrition care to a diverse clientele at the individual, community, and global level in the field of nutrition and dietetics.

Goals and Objectives

Goal 1

Graduates will be competent as entry-level registered dietitian nutritionists in evidence-based practice upon program completion.

  1. At least 80% of program interns complete program/degree requirements within 18 months (150% of the program length).
  2. Of graduates who seek employment, 90% are employed in nutrition and dietetics or related fields within 12 months of graduation (program completion).
  3. At least 100 percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
  4. 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%.
  5. 90% of graduates will feel “prepared” to “well-prepared” as an entry-level registered dietitian nutritionist.
  6. 90% of program graduates will rate their level of competency in clinical nutrition, nutrition education & counseling, community nutrition, and foodservice management as “prepared” to “well-prepared”.
  7. 90% of employers will rate program graduates as “prepared” to “well-prepared” in professional knowledge and skills.

Goal 2

ذكذكتسئµ graduates will implement evidence-based practice guidelines and effectively serve a diverse clientele at the individual, community and global level.

  1. 90% of employers will indicate program graduates are effective in evidence-based practice.
  2. 90% of program graduates will agree they implement evidence-based practice to effectively serve a diverse clientele at the individual, community, and global level.

ذكذكتسئµ outcomes data are available to the public and prospective students upon request.

Please contact Dr. Jill Killough, Dietetic Internship program director at jill.killough@lamar.edu or (409) 880-8665.