Dietetic Internship Program

Mission Statement and Program Philosophy

The mission of the UNLV DI is to provide program graduates with the skills and knowledge to be comfortable and competent in their first employment opportunity, , and to ultimately serve as health professionals capable of providing excellent dietetic services to the community. The UNLV DI will provide dietetic interns with a variety of practical experiences that 1) challenge their application of didactic knowledge, 2) are broad in scope and provide the selected entry level knowledge and skills outlined in the student learning outcomes and competencies established by CADE, 3) are in facilities that are common to our profession (i.e., hospitals, community settings), 4) encourage participation in educational and professional activities, and 5) introduce DI students to a culturally diverse population in one of the fastest growing cities in the country. Evidence-based practice will be emphasized throughout the DI program.

Upon successful completion of the UNLV DI, graduates will be eligible to take the Registration Examination for Dietitians. Upon passing the exam, the candidate would earn the credential Registered Dietitian and would be eligible for employment in those positions.

UNLV DI Program Goals

The DI Program Will:

Prepare graduates to become competent entry-level practitioners in dietetics.
Provide mentoring opportunities that require participation in various educational and professional activities.
Provide students with the opportunity to work with a culturally diverse population.

Outcome Measures Goal 1

Goal: The program will prepare graduates to become competent entry-level practitioners in dietetics.

80% of interns enrolled in the program will complete all program requirements within 150% of the planned time for completion (45 weeks).
Over a five-year period, at least 70% of the DI graduates who sought employment in dietetics will be employed within three months of program completion.
Students will receive at least a "satisfactory" rating for each of the competencies required for the program as determined by preceptors and the program director through appropriate testing and observation of applied skills.
80% of the program graduates will pass the Registration Examination for Dietitians on the first try.

Other Outcome Measures

Other measures of graduate and program performance appropriate to assess the full intent of the program mission and goals (such as employer satisfaction, graduate school acceptance rates, contributions to the community, professional leadership) are listed below.

When surveyed, at least 80% of employers will give program graduates in their employ a mean rating of 3 or"satisfactory" for all entry level knowledge and skills assessed (Rating scale: 5 = excels; 4 = above average; 3 = satisfactory; 2 = below average; 1 = incompetent).
- If employers will rate our graduates as satisfactory or above, it will indicate that the current curriculum is appropriate. If employers rate graduates below average or incompetent or if no interns are rated above satisfactory, the DI director, Nutrition Sciences faculty, and preceptors will re-evaluate the curriculum and see where competencies/student learning outcomes are weak or not being met.
At least 80% of employed graduates will rate themselves as being prepared for their first job (Rating scale: Well-prepared, prepared, somewhat prepared, and not well-prepared).
- If graduates agree that the UNLV DI helped prepare them for their first job, it will be one indicator that the current curriculum allows interns to master the required competencies.

Outcome Measures Goal 2

Goal: The program will provide mentoring opportunities that require participation in various educational and professional activities.

Interns will be required to attend all meetings of the Southern Nevada Dietetic Association (minimum of four per year). Interns enrolled in January will attend the Nevada Dietetic Association Annual Meeting. Interns enrolled in July will attend the Annual Food & Nutrition Conference & Exhibition of the American Dietetic Association.
At least 80% of graduates will rate their overall mentoring opportunities and participation in professional educational activities as at least “satisfactory”. The scale will consist of “unsatisfactory”, “below average”, “satisfactory”, “good”, or “excellent”.
At least 80% of graduates will rate their preceptors as at least “satisfactory” mentors. The scale will consist of “unsatisfactory”, “below average”, “satisfactory”, “good”, or “excellent”.

Outcome Measures Goal 3

Goal: The program will provide students with the opportunity to work with a culturally diverse population.

During the exit interview, students will list which rotations they worked with a diverse population. This will include ethnicity/race, religion, age, socioeconomic status, etc.
At least 80% of graduates will rate that they feel at least “comfortable” working with a culturally diverse population. The scale will consist of “uncomfortable”, somewhat uncomfortable”, “comfortable”, “and very comfortable”.
At least 80% of graduates will rate themselves as at least “prepared” to work with a culturally diverse population. The scale will consist of “not prepared”, “somewhat prepared”, “prepared”, and “very prepared”.

Please Contact Us If You Have Any Questions:

UNLV
Nutrition Sciences
4505 Maryland Parkway, Box 453026
Las Vegas, NV 89154-3026
(702) 895-4328
Fax: (702) 895-2616
Email: nutrition.sciences@unlv.edu