Dietetic Internship Program Intern Handbook

This program is accredited by the Accreditation Council for Education in Nutrition and Dietetics the accrediting agency for the Academy of Nutrition and Dietetics.

Table of Contents

Introduction to the Program

This handbook is intended to assist you in navigating the internship program. Written policies and procedures protect your rights as an intern and are consistent with university policies and those of our accrediting body (ACEND). Policies and procedures for supervised practice sites describe site placements and will help facilitate problem-solving. Each site will have specific policies and procedures for their particular organization, and you will be provided with those details in orientation to your site.

The Nutrition Science and Dietetics Programs welcome you to the dietetic internship. We are committed to providing you with meaningful and quality practice experiences in this, the second step of the credentialing process to become a registered dietitian nutritionist. Program activities will assist you in preparation for the C.D.R. credentialing examination for dietitian nutritionists.

Mission Statement and Program Goals

The Dietetic Internship at Syracuse University seeks to prepare graduates to become entry-level registered dietitian nutritionists to fulfill the employment needs of nutrition and dietetics employers and to positively affect individuals, families, and communities through the application of the nutrition care process.

Program Goals and Outcome Measures

1. Program graduates will be prepared for success as entry-level registered dietitian nutritionists.
   Outcome measures:
   1. Program completion: At least 80% of program interns complete program requirements within 13 months (150% of the program length).
   2. R.D. exam pass rate: The program's one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the C.D.R. credentialing exam for dietitian nutritionists is a least 80%.
   3. At least 80 percent of program graduates take the C.D.R. credentialing exam for dietitian nutritionists within 12 months of program completion.
   4. Employer satisfaction: Of employers who respond to annual surveys, greater than 75 percent will rate their satisfaction with graduate's preparation for entry-level practice as registered dietitian nutritionists as satisfied or very satisfied.
   5. Intern exit survey (program specific): In an exit survey, greater than 80% of program students will rate their ability to apply the N.C.P. in their professional practice as confident or better (where confident is 3rd on a 5-point scale).
2. Program graduates will fulfill the employment needs of nutrition and dietetics employers.
   Outcome measures:
   1. Graduate employment: Of graduates who seek employment, at least 80 percent are employed in nutrition and dietetics or related fields within 12 months of graduation.
   2. Employment in C.N.Y. (program specific): Over a 3-year period, at least 70% of graduates desiring dietetics-related employment in the C.N.Y. area will secure employment. (C.N.Y. is defined as approximately 1.5-hour radius of Syracuse.)

Outcomes data is available from the program director upon request.

The Dietetic Internship (D.I.) program provides an opportunity for interns to gain competency for careers as entry-level registered dietitian nutritionists. The Dietetic Internship builds on academic skills acquired during completion of an accredited D.P.D. (Didactic Program in Dietetics) program. A carefully structured program of at least 1068 hours of supervised practice experience focused on the nutrition care process is based on the ACEND Accreditation Standards for Dietetic Internships.

Syracuse University’s Dietetic Internship program is currently granted accreditation status by The Accreditation Council for Education in Nutrition and Dietetics (ACEND) 120 South Riverside Plaza, Suite 2190, Chicago Illinois, 60606-6995 (800.877.1600). ACEND is recognized by the United States Department of Education and the Association of Specialized and Professional Accreditors (A.S.P.A.). Upon completion of the program, graduates will be eligible for active membership in The Academy of Nutrition and Dietetics and may take the credentialing examination for dietitian nutritionists through the Commission on Dietetics Registration (C.D.R.). Upon passing the exam, many R.D.s apply for licensure/certification in the state(s) in which they practice. Licensure/certification is a state credential or requirement and is separate from the internship and from dietetic registration.

Getting Admitted

Application and Match

Applications are no longer being accepted for the dietetic internship CAS program. Students interested in meeting requirements to become a registered dietitian nutritionist should apply to the Master of Arts in Nutrition Science program.

International Students

International students are welcomed in the Dietetic Internship Program at Syracuse University. The application process is the same as noted above. International students should work with their international services advisor at their current college/university for management of their visa.

If matched to our program, international students must attend under the Optional Practical Training (O.P.T.).

Information regarding international student services can be found at The Syracuse University Center for International Services.

Structure of the Program

Once the enrollment process is finalized, matched applicants will receive email communications from the director. These will include information about program requirements, including summer responsibilities. Prior to the start of the program, the following documents must be submitted:

• Pre-internship survey
• Acceptance form
• D.P.D. verification statement
• Original degree-bearing transcript(s)
• Certificate of Health form, current PPD, immunization records, and proof of titers
• Proof of health insurance
• Proof of active student membership to the Academy of Nutrition and Dietetics
• Current resumé

Dietetic Internship Calendar

The Dietetic Internship starts in late August according to the fall semester academic calendar and takes a minimum of 31 weeks of supervised practice. From late August until mid-May, the program is full-time (32 hours of supervised practice plus approximately seven hours of weekly didactic instruction). After the 10-day orientation at the beginning of the fall semester, interns spend Mondays on campus for academic coursework and attend their supervised rotation sites Tuesdays through Fridays.

Vacation and holiday time off are limited and may not follow the academic calendar. Interns will have up to one week of holiday time during Thanksgiving week, and up to two weeks of holiday time around Christmas and New Year’s Day. Interns should not plan to have the university’s spring break week off.

Interns are expected to follow the schedule of their preceptors, which could involve early morning, evening, and/or weekend obligations. Interns will be informed of this before or at the start of their rotation.

Once all requirements for the program and verification are met, verification statements will be issued to each intern. See the section below called Verification Policy.

Academics

The internship program provides graduate credit and a Certificate of Advanced Study (C.A.S.). Students who wish to complete a master’s degree after the internship must apply to the graduate school. The Department of Nutrition and Food Studies offers both a Master of Arts and a Master of Science Degree in Nutrition Science. Not all of the internship credits count towards the master’s degree in Nutrition Science.

The Dietetic Internship consists of 13 graduate credits. For the fall semester, all interns must register for N.S.D. 650 Dietetics Practicum (3 credits), N.S.D. 680 Seminar in Food and Nutrition (3 credits), and N.S.D. 515 Physical Assessment and Multi-skilling (1 credit).

For the spring semester, all interns register for N.S.D. 650 Dietetics Practicum (3 credits) and N.S.D. 635 Nutrition Leadership and Management (3 credits).

N.S.D. 680 Seminar in Food and Nutrition (fall semester, 3 credits)

The program begins with an overview of the program and facilities, and discussion of Code of Ethics, Standards of Practice, Standards of Professional Performance framework, and the Nutrition Care Process (N.C.P.).

After orientation, interns will continue to meet on Mondays in N.S.D. 680 Seminar in Food and Nutrition throughout the fall semester. The focus of the seminar will be the application of the N.C.P. as it applies to individuals, groups, and populations across the lifespan and with various medical conditions.

Some of the seminar course will count towards supervised practice hours as a simulation, case study, and/or role playing.

N.S.D. 515 Physical Assessment and Multi-skilling (fall semester, 1 credit)

This course meets on Mondays during the fall semester for a total of 16 contact hours. The course covers topics related to nutrition focused physical assessment, NG tube insertion, routine health screen assessment, such as blood pressure monitoring, skin and wound assessment with nutrition pharmacotherapy interventions. The course involves hands-on skill with individual validations and awards supervised practice hours in the form of simulation.

N.S.D. 650 Dietetics Practicum (fall and spring semesters, 3 credits each semester)

Following orientation, each intern will be assigned to one of two practice areas for the semester. Practice area one is community-based food and nutrition settings focusing on nutrition education, counseling, and food management. Practice area two is health care settings and includes acute care, long term care, and outpatient/ specialties. 

To allow close supervision and individualized treatment, interns will be assigned one or two at a time to most facilities; the order of the rotations will vary within each practice area. Interns will be expected to track their encounters with patients and clients in terms of lifespan, medical conditions and cultural background.

After completing one of the practice settings in the fall semester, the intern will switch to the second practice setting for the spring semester. Note, this structure may have variations given the intern's experience and availability of sites and preceptor.

An evaluation of D.P.D. knowledge in medical nutrition therapy, community nutrition, long-term care and food management calculations and food safety will be assessed by four computer-based multiple-choice exams. Interns will have two opportunities to score at least 70 percent on each examination before program completion. If a score of 70 percent is not achieved at the end of each semester, remedial study must be completed before an intern is allowed to progress to the next practice area or is verified.

Interns will also create goals for each supervised practice rotation then reflect upon how well these goals were achieved. They will prepare interview questions for each setting and review each facility in order to evaluate the site and preceptors. Interns will prepare a patient management report and presentation during their clinical rotations.

This course meets on Mondays in the spring semester to prepare interns to implement nutrition interventions and begin to monitor and evaluate care. Activities will also be focused on enhancing preparation for the credentialing exam and preparing for professional interviewing and career entry. Every month, schedules, topics, and assignments will be distributed and/or posted.

Supervised Practice in Community Based Food and Nutrition Settings

Community Education and Counseling - 7-8 weeks

Interns will assess the nutritional concerns of individuals, groups, and families in community settings. They will apply diagnostic terminology, and practice interventions of education and counseling, food and or nutrient delivery and begin to coordinate nutrition care.

Affiliated agencies: Crouse Bariatric Center; Food Bank of Central New York; Head Start/P.E.A.C.E.; Hutchings Psychiatric Center; Kelly's Choice Nutritional Company; Rural Roots Nutrition; Onondaga County Department of Adult and Long-Term Care Services; P.A.C.E. of C.N.Y.; Women, Infants and Children (W.I.C.).

Food Service Management – 6 weeks

Interns will gain competence in the practice of management and the use of resources through the provision of food services to individuals and organizations.

Affiliated agencies: Baldwinsville Central School District; Liverpool Central School District; Meal on Wheels of Syracuse, North Syracuse Central School District; West Genesee School District; Syracuse City School District; Syracuse University Food Service; S.U.N.Y. Oswego Dining Services.

Supervised Practice in Health Care Settings

Long-term/Extended Care – 5 weeks

Interns will work with clients and preceptors in a long-term care facility gaining experience in medical nutrition therapy, documentation and state and federal regulations. The experience culminates in staff relief. The intern will apply the nutrition care process to patient management reports and presentation.

Affiliated agencies: Loretto Corporation; Jewish Home of C.N.Y.; The Centers at St Camillus; Van Duyn Center for Rehabilitation and Nursing; The Manor at Seneca Hill.

Acute Care – 8-9 weeks

This rotation will focus on medical nutrition therapy in an inpatient setting, which includes inpatient disease management as well as critical care. The experience will culminate in a week of staff relief. The intern will gain competency with the N.C.P. and A.D.I.M.E. documentation in reports to program director and will follow hospital guidelines for nutrition care services. 

Affiliated agencies: Crouse Hospital; Auburn Community Hospital; Oswego Hospital; St Joseph's Hospital Health Center; Syracuse Veteran's Administration Medical Center; Upstate University Hospitals.

Supervised Practice in Outpatient and Specialty Settings

Elective – 2 weeks

Interns will be introduced to medical nutrition therapy in outpatient clinics or other specialty areas of practice. All interns will have two weeks of experience in a clinical specialty, such as renal dialysis, diabetes, oncology, bariatrics, high-risk obstetrics, sports nutrition, or private practice. The goal of this rotation is to expose interns to a specialized area of nutrition practice.

N.S.D. 635 Nutrition Leadership and Management. (spring semester, 3 credits)

This new and exciting course was developed in response to the updated educational standards requiring demonstrated competency of leadership and career management. Interns will gain experience in business, leadership, management and organization to guide dietetics and nutrition practice and achieve operational goals through exploration of theories, conflict resolution, communication and the code of ethics for the profession of dietetics.

Distance Education Requirements

Technology requirements

Courses that are taught online require access to technology so that students can reliably attend class and engage in course activities. Visit our Online Success Toolkit and ITS New Student and Welcome web pages for more information.

Distance Instruction Online Testing Policy

Blackboard is the Supported Learning Management System at Syracuse University. Online testing is completed using Blackboard which includes Microsoft two-factor authentication. Digital identities at Syracuse University begin with the application process. The process includes the creation of a unique Syracuse University computing and network system identifier (NetID). The NetID and password enable a student to access our systems, such as the learning management system. Access to the University's computing network and online services are controlled through the NetID username and a password. Information about the Net ID and Password process can be found at: Net ID and Password.

Expected Competence to be Attained by Graduates

Graduates of the Dietetic Internship program will be prepared for application of the nutrition care process in entry-level positions in dietetics and be committed to life-long learning. All interns must achieve competency in the core statements as evidenced by evaluation scores of 3 (on a 5-point scale) or better in rotations, assessed as highest score achieved during program. Interns will demonstrate professional skills in time management and reliability, as well as verbal and written communications.

Verification Policy

The Dietetic Internship Director will prepare verification statements for all graduates who have successfully completed the program and met all program requirements. Electronic verification statements will be issued via email and an original statement will be maintained in the academic department indefinitely. The director initiates the application and verification for registration with the Commission on Dietetic Registration, but it is the graduate's responsibility to accurately complete the remaining paperwork with Pearson V.U.E. and schedule the examination. Internship requirements include all of the following:

1. Completion of at least 1068 hours of supervised practice or alternate learning, as established by the Syracuse University Dietetic Internship program
2. Score of 3 (on a 5-point scale) or greater for all competencies and overall rotation final grade
3. Completion of exit interview and exit survey
4. Completion of N.S.D. 515, N.S.D. 650, N.S.D. 680, and N.S.D. 635
5. Final grade of B or greater for N.S.D. 515, N.S.D. 650, N.S.D. 680
6. Final grade of B or greater for N.S.D. 635
7. Maintenance of overall G.P.A. of 3.0 or greater
8. Completion of all class and rotation assignments
9. Development of a professional portfolio

Program Costs

Estimated Cost of Attendance based on figures from the Syracuse University website

Non-Optional Expenses

** Assumes intern needs to purchase        

Upon Completion of the Program:

***Please note that A.N.D. membership provides membership to your state affiliate. New York State has moved from districts to regions. Annual membership dues have been discontinued in regions and no longer requires separate membership dues.

Grand Total (estimate based on data obtained 7/21/2023) - $49,593.00

Housing

Interns are responsible for the cost and selection of housing. Housing arrangements should be made over the summer prior to enrollment.

Dietetic Internship Policies and Procedures

Statement of Equal Opportunity

Syracuse University is an equal opportunity, affirmative action institution and does not discriminate on the basis of race, creed, color, sex, national origin, religion, marital status, age, disability or sexual orientation. This non-discrimination policy covers admissions, employment, and access to and treatment in University programs, services and activities.

Syracuse University provides the following resources to meet the needs of a diverse student body:

Center for International Services

Office of Multicultural Affairs

Hendricks Chapel

The Center for Disability Resources

​Student Organizations/Office of Student Activities

Falk College Office of Student Services

Students placed in supervised practice sites under the supervision of a preceptor will have fair and equitable treatment. Affiliation agreements outline this expectation. The preceptor handbook outlines expectations of professional conduct. Concerns about fair treatment of interns should be brought to the attention of the program director immediately for remediation.

After each rotation, interns complete evaluations of facilities, which includes feedback about the treatment and evaluation of the intern in a fair and objective manner.

Policies and Procedures Related to Student Services

Registration:

Dietetic interns register for coursework as a part-time graduate student in the Certificate of Advanced Study. Information regarding the registration process will be sent to the intern over the summer from enrollment management.

Financial Aid:

Interns qualify for financial aid through the graduate school in the form of loans. Interns may also receive a scholarship from the program through the William Allen Scholarship Program.

Leave of Absence, Withdrawals, Readmission

Readmission to the Dietetic Internship after a leave of absence cannot be guaranteed. Interns who take leave or withdraw from the program and wish to be readmitted must reapply to the program. Readmission will depend on available space and the ranking of the intern in comparison with the applicant pool. Please see Syracuse University web site for the policy regarding tuition refunds.

In case of physical or psychological health problems, a physician or licensed mental health professional must certify that the intern is deemed capable of safely completing the internship. This may need to be confirmed by the university and/or agency health services.

For additional information regarding Leave of Absence, see Leave of Absence FAQs on MySlice.

The Bursar’s Office can provide additional information regarding tuition refunds for Leave of Absence or Withdrawal.

Health Examination / Health Status

Prior to entering the program, interns must complete the program’s health form, completed by a health care provider, documenting that they have completed a physical examination, have obtained the required immunizations and titers, and are in good health. The Certificate of Health Form will be emailed to the intern. Additional health updates may be required during the program, depending on New York State and institutional health codes. Immunization to influenza or compliance with the New York State Department of Health regulations for influenza prevention will be required.

Continued enrollment in the program is dependent upon satisfactory psychological and physical health. Interns experiencing health problems (medical or psychological) may need to leave the program if these problems result in prolonged or frequent absence, or if they are observed to be a threat to the welfare of patients/clients or the intern.

Health Services are available to interns on a fee-for-service basis.

Counseling

Individual, group, consultation and referral services are provided through the Syracuse University Counseling Center.

Advising

The program director provides academic advising for all dietetic interns.

Tutoring

The Center for Learning and Student Success offers academic support and tutoring services. 

Insurance

Health Insurance

Interns are required to have a current health insurance policy while enrolled in the program to cover injury or illness while in the supervised practice sites. Interns are required to provide documentation of this coverage.

Professional Liability / Malpractice Insurance

Interns are required to carry professional liability insurance during the internship. At this time, Syracuse University provides standard professional liability insurance that covers dietetic interns. Therefore, it is not required for interns to purchase an individual policy.

Travel Requirements

Liability

The intern is responsible for all travel associated with the program. Interns who drive to supervised practice experiences should be aware that they are responsible for all expenses related to automobile and transportation accidents.

Travel Expenses

The intern is responsible for the costs and arrangement of all travel associated with the program. Interns will be expected to commute up to an hour-and-a-half around the Central New York area (bus transportation is not always available). Parking may be expensive at some facilities and difficult to find at others.

For campus parking, interns may wish to purchase a parking pass. For parking information, contact Syracuse University Parking and Transit Services.

University Academic Policies

Protection of Privacy of Student Information

The law requires that the university maintain the confidentiality of student records. Syracuse University accords all rights under the law to all current and former students. The university’s compliance with the provision of the Family Educational Rights and Privacy Act (FERPA) is outlined in their policy.

Access to Personal Files

Intern records, maintained by the program, may be reviewed by that intern. Interns wishing to examine their folders or records should notify the internship director.

Plagiarism and Academic Dishonesty

All interns are expected to conform to the principles of academic honesty. This is a requirement of both Syracuse University and the Commission on Dietetic Registration (C.D.R.). Syracuse University’s Academic Integrity Policy, and the procedures for reporting, investigating, and adjudicating any violations, are described at Syracuse University Center for Learning and Student Success and in Syracuse University’s Academic Integrity Policy, adopted January 1, 2017.

The four general expectations for academic integrity at Syracuse University are:

1. Credit Your Sources
2. Do Your Own Work
3. Communicate Honestly
4. Support Academic Integrity

Please refer to the A.I. policy document for more information.

The submission of any piece of written work by a student is assumed by the university to guarantee that the thoughts and expressions in it are literally the student’s own. Sanctions against giving or receiving aid in examinations; plagiarism (presenting as one’s own work, the words, ideas and opinions of someone else); or the falsification of any university academic record will be imposed by appropriate bodies as outlined in Syracuse University’s Academic Integrity Policy.

Falsification of any agency records will carry similar sanctions within the university and may result in criminal convictions as well.

Computer Use

Unauthorized use of a computer, computer trespass, computer tampering, unlawful duplication and unlawful possession of computer related material can carry criminal sanctions and other liability.

Alcohol and Drug Use

Alcohol and inappropriate drug use will not be tolerated according to campus policies.

Incompletes

Illness or other exceptional circumstances are the usual basis for consideration for the grade of incomplete. To receive a grade of incomplete in a course, an intern must complete the Request for Incomplete Form.

Student complaints /Grievance Resolution

Any intern with a grievance may refer to the Student Grievance Processes web page, which outlines University policies and procedures. Students may also refer to the Student Conduct System Handbook.

A student may also submit complaints to ACEND. However, ACEND only handles complaints related to accreditation standards and policies violations.

Disciplinary Action

Special university or college policies and procedures cover academic dishonesty (see above). Disciplinary actions include loss of credit for the course in which dishonesty occurs or suspension from the college (the length of time to be determined by the college committee). An intern arrested for a felony will be suspended from the university, its campus and all its facilities pending a university hearing.

Class Attendance and Conduct

Professional conduct including attire, promptness, politeness and attention is expected during class and presentations. Cell phones and smart watches should be set to silence notifications or off during scheduled class times. Cell phones and smart watches may only be used before and after class, or during breaks. Other electronic devices may only be used in class when appropriate and directly enhances intern learning. Interns should expect that alternate assignments will be required if class is not attended. Unexcused absences of more than two missed classes in a semester or chronic tardiness will lead to a probationary plan of action developed by the internship director. Failure to show immediate and sustained improvement after a plan of action has been initiated may be grounds for dismissal from the internship program.

Student Performance Monitoring

Concerns about an intern’s performance in meeting program requirements will be addressed promptly to facilitate their progression in the program. Interns are expected to meet at least once per semester with their academic advisor for course scheduling. The program director serves as the academic advisor for dietetic interns.

The early detection of academic difficulty is monitored by both the academic advisor and through the Orange SUccess system, a platform that enhances communication between colleges, faculty and students to identify and make notifications regarding academic success.

Satisfactory Progress

All graduate students are required to maintain satisfactory progress in their degree program. This is accomplished by maintaining a cumulative G.P.A. of 3.0 (B) or higher in all courses listed in their program of study. This includes graduate courses taken outside the Nutrition Science Graduate Program, such as Statistics). Students must earn a B or better in all required courses.

Remediation Plans

We strive to provide students with clear expectations and indication of their development and competence in all areas of the program. In the event that an intern is not meeting minimum program expectations and is not progressing towards verification requirements, a meeting will be scheduled with the program director. An individualized remediation plan will be developed with the student to assist with passing the required program milestones and successfully completing the program.

The remediation plan will document the area of deficiency, review the student expectations or required competency, and provide a detailed outline of corrective procedures and consequences of not meeting remediation plan requirements. The remediation plan will be reviewed with the Nutrition Science and Dietetics Graduate Program Director and will be added to the student’s file within the department. Follow-up meetings will also be scheduled to monitor the student’s growth in these areas and progress in the program. Interns that fail to meet remediation plan expectations may be counseled out or dismissed from the program.

Dismissal from the Program

An intern may be dismissed from the program and the University for reasons of academic  performance, professional or personal misconduct, or violation(s) of the Syracuse University Academic Integrity Expectations and Policy or the Student Code of Conduct.

Examples of misconduct that may warrant dismissal include, but are not limited to, hostile actions, actions that are harmful, and unethical or unsafe behavior. An intern with minimal chances of success in the program will be counseled into career paths that are appropriate to their ability.

An intern who interferes with the agency’s primary mission of client care will be removed from the agency and possibly the program.

Poor Attendance

Prolonged unexcused absence (or frequent short absences or excessive tardiness) may result in dismissal from the program.

Poor Health

Interns experiencing health problems (medical or psychological) may need to leave the program if these problems result in prolonged or frequent absence. Substance abuse (alcohol, drugs) while at rotations is grounds for dismissal. Interns exhibiting bizarre or threatening behavior will be required to undergo a psychiatric evaluation to confirm their ability to continue in the program; as an alternative, they may resign from the program.

Unethical Conduct or Dishonesty

Unethical conduct, failure to treat client records with confidentiality, falsification of medical records or other records, plagiarism, academic dishonesty or other acts of dishonesty are conduct unbecoming of a professional and constitute grounds for dismissal from the program.

Academic Dishonesty

Special procedures established by the university cover academic dishonesty. Academic penalties for suspected dishonesty cannot be imposed without following the established procedures. Detailed information, including a copy of these procedures, is available at Syracuse University Center for Learning and Student Success.

Dismissal Procedures

The decision to dismiss an intern from the program for reasons other than academic dishonesty will be made by a committee consisting of at least five members (e.g., the internship director, a faculty member, one or more dietetic administrators from agencies affiliated with the internship program, and if desired, an advocate chosen by the intern in question). The intern will be given an opportunity to present information on his/her behalf and may appeal the decision.

Program Completion Requirements

To complete the Dietetic Internship program, the following elements are required:

• Completion of 1068 required hours of supervised practice,
•  Satisfactory evaluations for all competencies (with a score of 3 out of 5 or better),
• Completion of N.S.D. 680 Seminar in Food and Nutrition with a grade of B or greater,
• Completion of skill validations in N.S.D. 515 Physical Assessment and Multi-skilling with a grade of B or greater, and
• Completion of N.S.D. 635 Nutrition Leadership and Management with a grade of B or better.
• Program requirements met within 13 months (150 percent of program length).

Credentialing Exam

After January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN).

In order to be approved for registration examination eligibility with a bachelor’s degree, you must meet all eligibility requirements and be submitted into CDR’s Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023. For more information about this requirement visit CDR’s website.

In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited Dietetic Internship program at Syracuse University are eligible to apply to take the CDR credentialing exam to become an RDN.

In most states, graduates also must obtain licensure or certification to practice. For more information about state licensure requirements visit the Academy of Nutrition and Dietetics.

For more information about educational pathways to become a RDN visit the Academy of Nutrition and Dietetics website.

Assessment of Prior Learning

Interns with previous supervised experience in the area of food management may apply for exemption from the rotation. The intern must have the direct supervisor of the experience complete a rotation evaluation form. The intern must also provide other documentation from the experience including job performance evaluations, written documentation of management experience in safety, security and sanitation, examples of customer services quality management activities, preparation and interpretation of financial reports, and examples of menus and or recipes developed.

Credit in the form of shadowing experiences will not be accepted. Credit will not be accepted if the rotation evaluation form is not completed or does not demonstrate minimum competency of required learning outcomes, scoring a minimum of 3 out of 5.

Criteria:

Intern must have food service management evaluation form completed by the direct supervisor with an overall score of 3 or better (on a 5-point scale) for the recommended grade and score of 3 or better for rotation-specific competencies that would not be achieved in other rotations. The intern must also pass the computer food service exam with a score of 70 percent or greater.

Any intern desiring to be exempted from this rotation must notify the program director by mid-July (July 15.) Documentation of the experience must be submitted no later than the beginning of October (October 1). A review of the documentation will be completed and a decision will be made no later than early December.

Interns who are approved for assessment of prior learning will not be verified early, as there are other program requirements that cannot be met until the end of the spring semester.

Students that have taken N.S.D. 515 Physical Assessment and Multiskilling at Syracuse University do not need to retake this course if a grade of B or greater has been earned. If applied to an undergraduate degree, interns will be advised to take another 1-credit course to fulfill requirements for the Certificate of Advanced Study.

Policies and Procedures for Supervised Practice Sites

Criteria and Process for Assigning Interns to Supervised Practice Sites

The procedure for assignment to supervised practice sites is based on the following assumptions:

1. A minimum of six to eight weeks of time is needed to plan for placement.
2. All interns are required to complete five rotations unless exempted from a rotation based on documented prior learning.
3. An individualized learning/supervised practice plan involves communicating with internship faculty to discuss interests, goals and prior experiences.

The internship director will read the pre-internship survey, completed by admitted interns during the summer before entering the program. The program director may interview the intern during orientation to gain a better perspective of the intern’s needs and to prioritize settings for each rotation. Interns meet again with internship director to review plans for spring semester experiences and meet as needed based on rotation evaluations.

After communicating with the internship director, the director contacts sites to begin scheduling experiences. Once a site placement has been confirmed, intern information and rotation information is sent to the site, except for health information. Interns must directly submit all health documentation required for approval. In the event that more interns request a particular site than the site is capable of accommodating, the director will discuss this with interns but the final decision regarding placement rests with the faculty and agency preceptors. Interns will be notified of rotation plans once placement at a site has been confirmed.

Interns are not required to locate their own supervised practice sites or preceptors.

Problem-Solving at sites

The filing and handling of formal complaints from interns will include a recourse to an administrator or other program director and prevents retaliation.

Preceptor Identifies Problem

1. Preceptor identifies a problem or concern
2. Preceptor and intern discuss issue
3. Issue is resolved or plan is made to address the problem
4. If preceptor and intern cannot come to a resolution
   1. Preceptor and Dietetic Internship Director discuss possible solutions to address the problem
   2. A written document is placed in the intern file and provided to the preceptor

If parties cannot come to resolution:

1. Preceptor and Dietetic Internship Director schedule joint meeting with preceptor and intern
2. Dietetic Internship Director notifies Graduate Program Director
3. Problem is resolved or a plan is developed to address the problems
4. If the problem cannot be resolved
   1. Dietetic Internship Director and Graduate Program Director develop a plan
   2. A written document is filed

Possible resolutions: placement is disrupted, intern is reassigned to a different agency or different preceptor, or intern may be counseled out of the program.

Intern Complaints

1. Intern identifies a problem / complaint
2. Intern and preceptor discuss issue
3. Issue is resolved or plan is made to address the problem
4. If intern and preceptor cannot come to a resolution
   1. Intern and Dietetic Internship Director discuss possible solutions plan is made to address the problem

If parties cannot come to resolution:

1. Intern and Dietetic Internship Director schedule joint meeting with the preceptor
2. Dietetic Internship Director notifies Graduate Program Director
3. Problem is resolved or a plan is developed to address the problems
4. If the problem cannot be resolved
   1. Dietetic Internship Director and Graduate Program Director develop a plan
   2. A written document is filed

Possible resolutions: placement is disrupted; intern is reassigned to a different agency or different preceptor.

Interns may also submit complaints directly to ACEND only after all other options have been exhausted. Please note that ACEND will only discuss violations of the accreditation standards and policies, not program operations.

Injuries at Sites

In the event of accidents or illness, the site is responsible to render emergency care to the intern. Interns must have health insurance and should follow-up with their health care provider following an accident or injury.  The Dietetic Internship Director must be notified of the occurrence by the intern within one business day.

Drug Testing and Criminal Background Checks

If an intern is assigned to a facility that requires drug testing and criminal background checks, they must follow the procedure the facility has arranged. Drug screening may be required as part of the onboarding requirements or randomly during the placement at the site's discretion. Sites will have full determination of action in the case of a positive drug test or refusal to participate in the test. Potential outcomes include dismissal from the site/rotation. Interns are encouraged to know their site's policies and procedures related to drug screening and a drug free workplace. Felony convictions or sanctions may exclude from placement at some agencies.

Educational Purpose of Supervised Practice

Supervised practice provides training in dietetic practice settings. The internship experience is for the benefit of the intern. The intern does not displace regular employees, but instead works under supervision of existing staff. The supervised practice site that provides the training derives no immediate advantage from the activities of the intern, and, on occasion, the facility operations may actually be impeded. The intern will be expected to participate in a culminating experience to document entry- level competence for no less than one week.

Formal Assessment of Learning While at Sites

At the end of each five- or six-week rotation, the intern will receive a formal evaluation on their progress. For the eight- and nine-week rotations, evaluations will take place at the midpoint and the end. The preceptor will review these evaluations with the intern and the evaluation will be sent to the program director. The program director will meet individually with the intern at the end of the first semester and at the end of the program to review progress of required competencies. The program director may meet more frequently with the intern if a problem is identified. The intern must pass all rotations with a score of 3 or greater (on a 5-point scale) for the overall final rotation grade. The final rotation grade is a component of the overall course grade for NSD 650.

If an intern does not receive the minimum grade of 3 out of 5 on the final evaluation, the Dietetic Internship Director will create a remediation plan. Depending on the circumstances, possible resolutions may be:

• Extension of the current rotation
• Additional experience at a different site of the same type of rotation
• Alternate learning assignments or project provided by the program director

Weekly evaluative meetings between interns and preceptors are encouraged to discuss progress and suggested improvements. Written assignments and preceptor evaluations will be reviewed by the internship program director.

Supervised Practice documentation

Completion of supervised practice in didactic and rotation sites will be tracked throughout the program by the Dietetic Internship Program Director. Upon successful completion of courses containing supervised practice hours, the director will use the program’s form to document accumulated hours. The program will review this information during the mid-point and exit reviews and to evaluate the intern’s overall progress in meeting program requirements, including total supervised practice hours.

Falk College is developing a comprehensive system to enhance the operations of programs where experiential learning is required. Tevera is a software platform used by accredited programs and has the ability to individualize options for unique program needs. Interns will begin using Tevera to enter their supervised hours during rotations, which will be approved by their preceptors.  A reporting system will cumulate hours and demonstrate the total number of practice hours throughout the program, which will be used to track and verify that the minimum number of hours have been met.

Retention and Remediation

If a knowledge deficit is identified while at a site, the program director will provide the intern with remedial work in the form of case studies, problem sets, self- study aids. Occasionally an intern may be required to spend additional time at a site in order to achieve competency. The decision to lengthen a rotation is determined in collaboration with the preceptor, the internship director and the intern.

An intern with minimal chances of success in the program will be counseled into career paths that are appropriate to their ability.

Work Assignments

Supervised practice assignments are always subject to the approval of the host institutions. Interns will spend approximately 32 hours per week in agency rotations and an additional five to seven hours in classes or field trips to other agencies. In general, interns will work the same hours as their primary preceptors; this may include early or late shifts.

Attendance at Sites

Prompt attendance is required for rotations. More than two unexcused absences or chronic tardiness per semester will result in a remediation plan developed by the program director and may prevent the intern from completing the program on time. If you have legal documentation to verify an excused absence in the case of illness or death in the family, this must be provided to program director immediately upon return. Failure to show immediate and sustained improvement after a plan of action has been initiated may be grounds for dismissal from the internship program.

The COVID-19 pandemic has ended, however, interns are required to follow quarantine or isolation procedures according to CDC guidelines, or as specified by your supervised practice site. Interns should not attend rotation or class if they are experiencing illness that could infect others, including COVID-19, influenza, or GI viruses with vomiting or diarrhea.

Students have access to additional resources on the Stay Safe website. 

Adjustments in schedule may be possible for exceptional and valid reasons. The intern should discuss these with the program director and agency preceptor prior to the start of the rotation to arrange for a schedule adjustment.

In the event of an illness or emergency, it is the intern’s responsibility to notify the agency preceptor and the internship director of the absence prior to the intern’s scheduled start of shift. Failure to do so may result in inaccurate tracking of hours, could compromise ability of the intern to become verified of internship completion, and may prompt further disciplinary action.

Whenever possible, supervised rotation hours, comparable experiences or assignments will be provided to make up missed hours. However, because of the sequential nature of the program and the demands on agencies, it is often impossible to make up missed work in the usual sense. Thus, interns with accumulated absences may be forced to leave the program.

Interns are offered 928 hours of supervised practice in authentic settings during the program. A minimum of 888 hours are required for program completion and verification. The requirement to make up supervised practice hours will be determined by the program director based on program progress, competency achievement, and availability of the site/preceptor. All interns are required to fulfill the completion of rotations in 5 settings even when the minimum time requirement has been met.

Snow Day/Severe Weather Policy

In the event of severe weather conditions, the intern is expected to observe the following procedure:

1. If Syracuse University campus closes related to snow or other severe weather, the intern will not attend their supervised practice site. Interns will be notified of campus closing via the Orange Alert System. The intern is required to notify the primary preceptor prior to their scheduled time.
2. If the supervised practice rotation site closes, the intern will not attend their rotation. If the site closes early, the intern will be dismissed as determined by the primary preceptor. The intern is required to notify the Dietetic Internship Director in either instance.
3. If Syracuse University delays the start of classes, the intern will make an attempt to attend rotation as scheduled. Often, snow removal on walking paths is the cause of the campus delays and may not inhibit rotation attendance. If the rotation site has a delayed opening (such as in a school district), the intern will follow the procedure set by the preceptor/site.
4. If severe weather is anticipated, the primary preceptor may plan assignments/projects that may be completed independently instead of attending supervised practice site. This is solely at the discretion of the preceptor and appropriateness of the type of site.
5. In other instances, the intern is expected to make all reasonable attempts to attend their supervised practice rotation. This includes monitoring weather conditions and making advance plans to be prompt by planning additional time for the commute and alternate routes or forms of transportation. The intern is required to notify the preceptor if he/she will be late.

Vacation and Holiday Policies

The Dietetic Internship program, being a pre-professional as well as an academic program, may not adhere to the same academic calendar as the university. Vacations will include a break in the fall for Thanksgiving and a break between Christmas and New Year’s Day.

Interns who wish to observe other important religious holidays should notify the internship director in writing as soon as possible, but no later than the second week of the semester. Interns should expect to make up missed time. Agencies differ in the holidays they observe. When agency holidays differ from the internship program holidays, the intern will be asked to make up the time. See Religious Observances Policy.

Ethical and Professional Behavior

Dietetic interns are expected to conduct themselves as professional persons. During their rotations they represent Syracuse University and the Nutrition Science and Dietetics department to other members of the hospital/agency’s staff and to the community. Interns are expected to follow the Code of Ethics.

Confidentiality of Client Information

Confidentiality of client records must be maintained at all times. Each agency/facility will review HIPAA regulations as they apply to the rotations.

Use of Medical Records

Medical records are legal documents and must be used appropriately. The patients’ charts are available to interns as a privilege. Any information from the charts is confidential and should only be discussed with the preceptor as required for professional purposes. Protected health information should never be taken off site, unless de-identified. Policies for charting in medical records will vary with the institution. Under no circumstance, should information regarding a practice site, client, patient, or family be posted on social media. Violations to protected health information (HIPAA) can be punishable by law.

Fulfillment of Professional Duties

Interns are expected to comply with the Standards of Professional Performance, Standards of Practice for the Profession of Dietetics, and the Code of Ethics. In the rotations, interns work under the direction of an assigned agency preceptor. Interns should refer any questions or problems they do not feel competent to handle to their agency preceptor.

Interns must follow the agency’s professional conduct policies. Agency policies should be reviewed with the preceptor during the orientation period.

Personal Appearance and Grooming

Interns must conform to the dress code of the agencies in which they have supervised practice rotations. Some agencies require professional dress/business clothes; others require white lab coats with professional dress/ business clothes. The dress code of each agency should be explained to the intern by the preceptor during the agency orientation. In general, the following guidelines apply:

Male interns will wear a conservative business shirt (polo style or button-down) and trousers/dress pants. Shoes and socks should be appropriate for business wear. Sneakers, sandals, jeans, cargo pants, athletic pants, and shorts are not permitted. Non-slip shoes or sneakers may be required in the Food Service Management rotation. Cologne or scented lotions should not be heavily used and in some facilities are banned. Body odor must be managed so as not to be offensive to patients and preceptors.

Female interns will wear professional business attire. Jeans, cords, leggings, yoga pants, shorts or skorts are not permitted. In general, clothes should be conservative in hemline and neckline, skirts should be knee-length or longer, etc. Pantyhose are required with skirts and dresses. Dress shoes (low heel or flats) appropriate for business wear should be worn. Sneakers, open-toed shoes, sandals, boots, high heels, and clogs are not permitted. Non-slip shoes or sneakers may be required in the Food Service Management rotation. Jewelry and makeup should be conservative and appropriate for daytime. Perfume or scented lotions should not be heavily used and in some facilities are banned. Body odor must be managed so as not to be offensive to patients and preceptors.

For all interns, jewelry, rings, and pierced body parts cannot interfere with patient care or be in violation of sanitation codes. Therefore, rings are limited to engagement and wedding bands. Earrings may be worn if they are post-type, non-dangling and no larger than a dime. Please remember that patients/customers have the right to refuse to work with you if they find your jewelry, hair color or piercing offensive.

A clean, ironed, white lab coat will be required during the acute care rotation (provided by program).

Hair must be clean and neat. In food service settings, hair must be covered or restrained. Hair should be of a “natural” color (green, purple, or other unnatural hair colors are not acceptable).

Nails should be short and clean. If nail polish is worn, it must be a light or neutral color. Nail polish may not be worn in food service settings. Health care settings in N.Y.S. generally prohibit any form of artificial fingernails for clinical personnel, including dietetics staff.

Interns should wear name tags whenever in the hospital/agency. These will be provided for the interns. Some agencies will provide an additional identification badge.

Backpacks should not be carried around the facility during rotation work hours.

Personal Communications

Cell phone usage should be kept to a minimum while at rotations and during class, seminars, and other internship-related functions. Personal phone calls and texting should be restricted to breaks and before and after class, rotation time, etc. to maintain a professional demeanor. Notify the instructor or preceptor immediately in case of a true emergency or other situation requiring a variance from this policy.

Campus Orientation

Location, Office Hours, Faculty and Staff

The Dietetic Internship is part of the Program of Nutrition Science and Dietetics (N.S.D.) in the Department of Nutrition and Food Studies in the David B. Falk College of Sport and Human Dynamics. Offices are located at 550L White Hall.

Office Hours:

8:30 am - 5:00 pm (fall and spring)

8:00 am - 4:30 pm (summer)

Who’s Who in the Nutrition Science and Dietetics Program:

Department Chair:

Lynn S. Brann, Ph.D, R.D.N., F.A.N.D.

Undergraduate Program Director:

Margaret Voss, Ph.D.

Graduate Program Director:

Sudha Raj, Ph.D., R.D.N., F.A.N.D.

Nutrition Science and Dietetics Faculty:

Lynn S. Brann, Ph.D., R.D.N., F.A.N.D.

Kay Stearns Bruening, Ph.D., R.D.N., F.A.N.D.

Jane Burrell, M.S., R.D.N.

Chaya Charles, M.S., R.D., C.S.G., C.D.N.

Maria Erdman, M.S., R.D.N., C.S.O., C.D.N

Jessica Garay, Ph.D., R.D.N., F.A.N.D.

Sudha Raj, Ph.D., R.D.N., F.A.N.D.

Latha Ramalingam, Ph.D.

Margaret Voss, Ph.D.

Maryam Yuhas, Ph.D., R.D.N.

Dietetic Internship Program Director

Nicole Beckwith, M.A., R.D.N., C.D.N.

(315) 443-2396

nmbeckwi@syr.edu

Didactic Program in Dietetics Director

Nancy Rindfuss, M.A., R.D.

Administrative Staff

MacKenzie Kelly

(315) 443-5573

Parking and Vehicle Registration

Vehicles not displaying appropriate university permits are subject to towing and fines. Refer to Syracuse University Parking and Transit Services.

Shuttle Buses and Local Buses

Shuttle buses link the campuses (North, South, Main and Connective Corridor) and provide free transportation. Centro provides regional bus service. Schedules can be found at Syracuse University Parking and Transit Services.

Student Identification Cards

Student identification cards are needed to gain access to most university facilities. Identification cards are obtained at the office of Housing, Meal Plan, and I.D. Card Services by submitting a photo and picking it up at 111 Waverly.

Campus Map

Campus Maps are available on the Syracuse University website.

Internship Competency Areas

Competency Statements for the Supervised Practice Component of the Dietetic Internship

Competency statements specify what every dietitian should be able to do at the beginning of his or her practice career. The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the performance level indicated. 

Competencies/Learning Outcomes for Dietetic Internship Programs

The following competencies are from the ACEND Accreditation Standards for Nutrition & Dietetics Internship Programs, effective June 1, 2022.

Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice.
Upon completion of the program, graduates are able to:
C.R.D.N. 1.1 - Select indicators of program quality and/or customer service and measure achievement of objectives.
C.R.D.N. 1.2 - Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
C.R.D.N. 1.3 - Justify programs, products, services and care using appropriate evidence or data.
C.R.D.N. 1.4 - Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies.
C.R.D.N. 1.5 -  Incorporate critical-thinking skills in overall practice.

Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the nutrition and dietetics practitioner level of practice.
Upon completion of the  program, graduates are able to:
C.R.D.N. 2.1 - Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
C.R.D.N. 2.2 - Demonstrate professional writing skills in preparing professional communications.
C.R.D.N. 2.3 - Demonstrate active participation, teamwork, and contributions in group settings.
C.R.D.N. 2.4 - Function as a member of interprofessional teams.
C.R.D.N. 2.5 - Work collaboratively with N.D.T.R.s and/or support personnel in other disciplines.
C.R.D.N. 2.6 - Refer clients and patients to other professional and services when needs are beyond individual scope of practice.
C.R.D.N. 2.7 - Apply change management strategies to achieve desired outcomes.
C.R.D.N. 2.8 - Demonstrate negotiation skills.
C.R.D.N. 2.9 - Actively contribute to nutrition and dietetics professional and community organizations.
C.R.D.N. 2.10 - Demonstrate professional attributes in all areas of practice.
C.R.D.N. 2.11 - Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
C.R.D.N. 2.12 - Implement culturally sensitive strategies to address cultural biases and differences.
C.R.D.N. 2.13 - Advocate for local, state, or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.

Domain 3. Clinical and Client Services: Development and delivery of information, products and services to individuals, groups and populations.
Upon completion of the program, graduates are able to:
C.R.D.N. 3.1 - Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.
C.R.D.N. 3.2 - Conduct nutrition focused physical exams.
C.R.D.N. 3.3 - Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B12 or iron supplementation).
C.R.D.N. 3.4 - Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan.
C.R.D.N. 3.5 - Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.
C.R.D.N. 3.6 - Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.
C.R.D.N. 3.7 - Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media. 
C.R.D.N. 3.8 - Design, implement, and evaluate presentations to a target audience.
C.R.D.N. 3.9 - Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
C.R.D.N. 3.10 -  Use effective education and counseling skills to facilitate behavior change.
C.R.D.N. 3.11 - Develop and deliver products, programs, or services that promote consumer health, wellness and lifestyle management.
C.R.D.N. 3.12 - Deliver respectful science-based answers to client questions concerning emerging trends.
C.R.D.N. 3.13 - Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
C.R.D.N. 3.14 - Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals. 

Domain 4. Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
Upon completion of the program, graduates are able to:
C.R.D.N. 4.1 - Participate in management of human resources (such as hiring, training and scheduling).
C.R.D.N. 4.2 - Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food.
C.R.D.N. 4.3 - Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).
C.R.D.N. 4.4 - Apply current information technologies to develop, manage, retrieve and disseminate nutrition information and data.
C.R.D.N. 4.5 - Analyze quality, financial or productivity data for use in planning.
C.R.D.N. 4.6 - Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste, and protect the environment.
C.R.D.N. 4.7 - Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
C.R.D.N. 4.8 - Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.
C.R.D.N. 4.9 - Engage in the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.
C.R.D.N. 4.10 - Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).

Domain 5. Leadership and Career Management: Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.

Upon completion of the program, graduates are able to:
C.R.D.N. 5.1 - Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
C.R.D.N. 5.2 - Identify and articulate one's skills, strengths, knowledge and experiences relevant to the position desired and career goals.
C.R.D.N. 5.3 - Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
C.R.D.N. 5.4 - Advocate for opportunities in the professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for a promotion).
C.R.D.N. 5.5 - Demonstrate the ability to solve conflict.
C.R.D.N. 5.6 - Promote team involvement and recognize skills of each member.
C.R.D.N. 5.7 - Mentor others.
C.R.D.N. 5.8 - Identify and articulate the value of precepting.