Food and Nutrition Services -   Dietetic Internship

    Mission and Goals


Institution Mission
The University of Iowa Hospitals and Clinics mission is: Changing Medicine. Changing Lives ®

University of Iowa Health Care is changing medicine through

  • Pioneering discovery

  • Innovative interprofessional education

  • Delivery of superb clinical care

  • An extraordinary patient experience in a multi-0diciplinary, collaborative, team-based environment

University of Iowa Health Care is changing lives by

  • Preventing and curing disease

  • Improving health and well-being

  • Assuring access to care for people in Iowa and throughout the world

Department Mission

The Food and Nutrition Services Department is committed to provide quality service to all customers of the University of Iowa Hospitals and Clinics in a caring and professional manner.  The department is a leader in the nutritional care and education of patients, staff and students.  Our nutrition focus extends to the community through our efforts to support community nutrition needs.

Internship Mission

The University of Iowa Hospitals and Clinics Dietetic Internship will prepare individuals to transition from a student to a professional by integrating didactic knowledge of food and nutrition with practical experiences in dietetics.  The program will prepare competent, entry-level dietitians for the institution, state, and surrounding states for positions in clinical, foodservice management or community nutrition to promote the quality of life of Iowans and others by providing knowledge and information on nutrition and health.  The program is structured to provide learning opportunities utilizing state-of-the-art technology, exceptional clinical and management training, knowledge of research methods, varied community experiences, and a masters degree option promoting a commitment to life-long learning, technical knowledge, and participation in research.

Goals of the Dietetic Internship Program

1.      The dietetic internship will prepare graduates to be competent entry-level Registered Dietitians.

 

Outcome Measures:

 DI 1.1 At least 90% of the program’s interns will complete all program requirements within 12 months (120%) of the time planned for completion.

DI 1.2 Over a five-year period, 70% or more of program graduates who sought employment in dietetics will be employed within three months of program completion.

DI 1.3 Over a five-year period, the pass rate for program graduates taking the registration examination for the first time will be at least 80%.

DI 1.4 At one year post-graduation, the mean of graduate’s perceived skill level in competencies will be above a 3.0 on a 5.0 scale with 5.0 being highly

DI 1.5 At one year post-graduation, the mean of supervisor’s perception of graduate’s skill level in competencies will be above a 3.0 on a 5.0 scale with 5.0 being highly skilled.

 

2.      The dietetic internship will produce graduates committed to being a life-long learning.

 

Outcome Measures:

DI 2.1 100% of interns will be student members of the American Dietetic Association.

 

DI 2.2At three year post-graduation, graduates will rate a mean of 3.0 or greater (on a 5.0 scale with 5.0 being highly skilled) on serving in professional and community organizations

 

DI 2.3At three year post-graduation,  supervisors of graduates will rate a mean of 3.0 or greater (on 5.0 scale with 5.0 being highly skilled) on serving in professional and community organizations.

 

Intern Competencies / Learning Outcomes

 

Upon completion of the graduates are able to:

 

1: Scientific and Evidence Base of Practice: integration of scientific information and research into practice

 

DI 1.1:  Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes

 

DI 1.2:  Apply evidence-based guidelines, systematic reviews and scientific literature (such as the ADA Evidence Analysis Library, Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice

 

DI 1.3:  Justify programs, products, services and care using appropriate evidence or data

 

DI 1.4:  Evaluate emerging research for application in dietetics practice

 

DI 1.5:  Conduct research projects using appropriate research methods, ethical procedures and statistical analysis

 

 

2: Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

 

DI 2.1:  Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics

 

DI 2.2:  Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures) 

 

DI 2.3:  Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience

 

DI 2.4:  Use effective education and counseling skills to facilitate behavior change 

 

DI 2.5:  Demonstrate active participation, teamwork and contributions in group settings

 

DI 2.6:  Assign appropriate patient care activities to DTRs and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility

 

DI 2.7:  Refer clients and patients to other professionals and services when needs are beyond individual scope of practice 

 

DI 2.8:  Demonstrate initiative by proactively developing solutions to problems.

 

DI 2.9:  Apply leadership principles effectively to achieve desired outcomes

 

DI 2.10:  Serve in professional and community organizations

 

DI 2.11:  Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals

 

DI 2.12:  Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures

 

DI 2.13:  Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetics Registration

 

DI 2.14:  Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background

 

 

3: Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations

 

DI 3.1:  Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings

 

DI 3.1.a:  Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered

 

DI 3.1.b:  Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements

 

DI 3.1.c: Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention

 

DI 3.1.d:  Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis

 

DI 3.2:  Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing

 

DI 3.3:  Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods.

 

DI 3.4:  Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions

 

DI 3.5:  Deliver respectful, science-based answers to consumer questions concerning emerging trends

 

DI 3.6:  Coordinate procurement, production, distribution and service of goods and services

 

DI 3.7:  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

 

 

4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations

 

DI 4.1:  Use organizational processes and tools to manage human resources

 

DI 4.2:  Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food

 

DI 4.3:  Apply systems theory and a process approach to make decisions and maximize outcomes

 

DI 4.4:  Participate in public policy activities, including both legislative and regulatory initiatives

 

DI 4.5:  Conduct clinical and customer service quality management activities

 

DI 4.6:  Use current informatics technology to develop, store, retrieve and disseminate information and data

 

DI 4.7:  Prepare and analyze quality, financial or productivity data and develops a plan for intervention

 

DI 4.8:  Conduct feasibility studies for products, programs or services with consideration of costs and benefits

 

DI 4.9:  Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes

 

DI 4.10:  Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements, equipment and supplies

 

DI 4.11:  Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting

 

DI 4.12:  Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers

 

 

Additional competencies for the Nutrition Therapy emphasis area are:

 

DI 5.1:  Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages with complex health status in an acute care setting.

 

DI 5.1.a:  Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered

 

DI 5.1.b:  Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements

 

DI 5.1.c: Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention

 

DI 5.1.d:  Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis