department of nutrition (516) 299-2762 dietetic internship

LIU Post DI Manual 2019-20

Department of Nutrition (516) 299-2762

Dietetic Internship Program (516) 299-3224

LONG ISLAND UNIVERSITY (LIU) POST

DIETETIC INTERNSHIP PROGRAM

IS AN ACCREDITATED PROGRAM

BY THE

ACCREDITATION COUNCIL FOR EDUCATION IN

NUTRITION AND DIETETICS

OF THE

ACADEMY OF NUTRITION AND DIETETICS

Copyright August 2019, July 2018, January 2018, August 2017, August 2016, August 2015, August

2014, August 2013, August 2012, August 2011, August 2010, August 2009, August 2008, August 2007,

August 2005, August 2003, August 2002 rev, April 1999 rev, April 1999 rev, August 1998 rev, August

1997 rev, August 1996 rev, August 1994 rev, August 1993 rev, August 1992 rev, August 1991 rev, August

1990 rev, August 1989 rev.

Long Island University (LIU) Post, School of Health Professions and Nursing, and Department of Nutrition

– All rights reserved.

Long Island University (LIU) Post Department of Nutrition

DIETETIC INTERNSHIP (DI) MANUAL

Table of Contents Page

Mission Statements 3 Program Goals and Objectives 4-5 Tuition and Fees 6 Academic Calendar 7 Course and rotation descriptions 8-13 Program Policies and Procedures 13-20 On-Site Visitation and Observation 21 Core Competencies for the RD 22-24 Assignment Checklists for Each Rotation 25-48 Evaluations of interns; intern evaluations of 49-131

facilities/preceptors, program, Program Director and Clinical Instructor

DI Applicant Rating Guidelines 132-133 Sample Certificate of Liability Insurance 134 Advisory Board Members 135 Intern Agreement 136 Minimum Wage Ruling 137 Academy of Nutrition and Dietetics Code of Ethics 138-139 and Scope of Practice for Registered Dietitians


Mission Statements

The following includes mission statements that flow from Long Island University (LIU)

Post, the School of Health Professions and Nursing, the Department of Nutrition’s

Didactic Program in Dietetics and the Dietetic Internship,

Mission of Long Island University

Long Island University's mission is to provide excellence and access in private higher

education to people from all backgrounds who seek to expand their knowledge and

prepare themselves for meaningful, educated lives and for service to their communities

and the world.

Mission of LIU Post

LIU Post is dedicated to meeting the needs and expanding the horizons of all its students,

whether in the arts and sciences or in professional programs. LIU Post is committed to

providing highly individualized educational experiences in every department and

program, from the freshman year through advanced doctoral research. The emphasis on

the student learner is evident in the faculty’s devotion to personal attention and

innovative teaching methods; the intensive LIU Promise advisement system; and the

University’s leadership in the field of engaged learning through cooperative education,

internships, community service, study-abroad programs, research projects and artistic

performance. Students benefit from the multi-campus resources of one of the nation’s

largest private universities and from the unparalleled cultural and professional resources

of New York City and Long Island. LIU Post students develop strong critical and

expressive abilities, a sense of civic responsibility, and a mature understanding of the

ideas, events and forces shaping the modern world.

Mission of the School of Health Professions and Nursing

The SHPN is dedicated to educating students from diverse backgrounds to address the

health and social needs of individuals, families, communities and society, as well as to

develop skills for best practice, based on humanistic values, interprofessional skills,

scientific knowledge and evidence.

Mission of the Dietetic Internship (DI):

The mission of the Long Island University (LIU) Post Dietetic Internship (DI) is to

prepare individuals for entry-level practice as registered dietitian nutritionists, to produce

practitioners who will contribute to professional practice and leadership in various

settings, and who will participate in lifelong learning.

Program Goals and Objectives Goal 1: To prepare graduates who meet the requirements for entry-level dietetics practice. The program goal will be evaluated by: Program Completion

Expected Outcome – At least 80% percent of program interns complete program/degree requirements within 13.5 months (150% of the program length).

Graduate Employment Expected Outcome – Of graduates who seek employment, 90% percent are employed in nutrition and dietetics or related fields within 12 months of graduation.

Graduate Performance on Registration Exam Expected outcome – One hundred percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion. Expected outcome – 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%.

Employer Satisfaction Expected Outcome – Ninety percent of employers will state that graduates meet expectations for entry-level dietitian positions and job performance.

Alumni surveys Expected Outcome – Ninety percent of graduates who respond to a 1-year postgraduate alumni survey will state they were somewhat or well-prepared for an entry-level dietetics position. Expected Outcome – Eighty percent of graduates who respond to a 1-year postgraduate alumni survey will select “3” or “4” (on a 4-point scale) for how well the internship prepared them for each domain on the RD exam.

Goal 2: To produce practitioners who have the necessary skills to contribute to professional practice in various settings, and who participate in lifelong learning. This goal will be evaluated by: Alumni surveys

Expected Outcome – Ninety percent of graduates who respond to a 1-year or 5- year post-graduate alumni survey will report working either full-time or part-time in dietetics in any one of a variety of professional settings.

Expected Outcome – Ninety percent of graduates who respond to a 5-year postgraduate alumni survey will report maintaining their professional development portfolio.

Expected Outcome – Twenty-five percent of graduates who respond to a 5-year post-graduate alumni survey will report being involved in professional organizations, have enrolled in an advanced degree program, worked as a preceptor, and/or have obtained certification in a specialty practice area.


Student Learning Outcomes

The didactic curriculum and the supervised practice will prepare the intern to:

Integrate scientific information and research into practice.

Develop beliefs, attitudes and behaviors for the professional dietitian nutritionist

level of practice.

Develop and deliver information, products and services to individuals, groups and

populations.

Apply principles of management and systems in the provision of services to

individuals

and organizations.

Accreditation

The program is accredited by the Accreditation Council for Education in Nutrition and

Dietetics (ACEND) of the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics

Academy of Nutrition and Dietetics

120 South Riverside Plaza, Suite 2190

Chicago, IL 60606-6995

Phone: 1-800-877-1600 extension 5400

Website: www.eatright.org/ACEND

Credentialing Process

Upon successful completion of the Dietetic Internship, a Certificate of Advanced Studies

is awarded, and interns are eligible to sit for the Registration Examination for Dietitians.

Upon passing the Registration Examination for Dietitians, an intern will become a

Registered Dietitian Nutritionist (RDN).

Graduates can also obtain New York State (NYS) certification as a Certified Dietitian-

Nutritionist (CDN) by completeing an application and submitting the $294 fee. An exam

is not required for the CDN if the RDN has already been earned. Information on the CDN

application process is available at http://www.op.nysed.gov/prof/diet/dietlic.htm.

http://www.eatright.org/ACEND

http://www.op.nysed.gov/prof/diet/dietlic.htm


Tuition and Fees for the Dietetic Internship*

Tuition per credit (subject to change) $1249

Tuition for 14-Credit DI Certificate of Advanced Studies $17,486

University Fee (per semester) $479

Academy of Nutrition and Dietetics Student Membership $58

Books and Supplies (estimate) $400

Lab Coat/Name Tag (estimate) $60

Background Check/fingerprinting (some facilities require) $150

Campus Health Insurance** $3,348

*Reflect 2019- 2020 fees. http://www.liu.edu/CWPost/Enrollment-Services/Tuition

**All clinical students, residential students, and intercollegiate athletes are automatically

enrolled in the Aetna Health Plan but can waive participation online if they have

comparable coverage under a family plan or other policy www.gallagherkoster.com/liu.

All remaining students are not automatically enrolled but eligible to purchase the same

Plan on a voluntary basis for the entire policy year. Health insurance usually covers

physical examinations with copay or a deductible expense.

Financial Assistance

LIU Post’s Enrollment Services Office http://www.liu.edu/CWPost/Enrollment-

Services/Financial-Aid, located in Kumble Hall, provides assistance for students who

need loans, grants and work-study to pay for tuition and other college expenses. It also

provides one-on-one financial aid counseling and information about obtaining

scholarships and other financial assistance. To apply for financial aid, you must annually

file a Free Application for Federal Student Aid (FAFSA) on line at www.fafsa.ed.gov.

The FAFSA is processed and a Student Aid Report (SAR) is generated and mailed or e-

mailed to the student. New York State residents should also file the Tuition Assistance

(TAP) Application which can be accessed at the completion of the online FAFSA

application or by going to https://www.hesc.ny.gov/pay-for-college/apply-for-financial-

aid/nys-tap/apply-for-tap.html.

Cost/Housing information

The intern is responsible for transportation costs, housing, meals and any other expenses

incurred at professional meetings. Since public transportation is limited on Long Island,

each intern is expected to have his/her own car.

http://www.liu.edu/CWPost/Enrollment-Services/Tuition

http://www.gallagherkoster.com/liu

http://www.liu.edu/CWPost/Enrollment-Services/Financial-Aid

http://www.liu.edu/CWPost/Enrollment-Services/Financial-Aid

http://www.fafsa.ed.gov/

https://www.hesc.ny.gov/pay-for-college/apply-for-financial-aid/nys-tap/apply-for-tap.html

https://www.hesc.ny.gov/pay-for-college/apply-for-financial-aid/nys-tap/apply-for-tap.html


LIU Post, through its Residence Life and Housing Office, maintains eight residence halls

for on-campus residents, undergraduates and full-time graduate students. Further housing

information can be obtained from http://www.liu.edu/CWPost/Campus-

Life#Residence_Life

Admission Requirements

Dietetic Internship Application - Applicants must complete a Dietetic Internship

application from the Dietetic Internship Centralized Application System

(DICAS). Visit http://portal.dicas.org to complete the application. Applications

will be available in December for the February 15 deadline. There will be a $45*

fee for the first application and $20* for each additional dietetic internship

application. (*2018-2019 fee structure)

Computer Matching Process - Complete the computer matching process with D

& D Digital online at http://www.dnddigital.com/ ($55 fee).

Long Island University Online Application for Admission to the Graduate

Program Accepted interns must complete the Long Island University Online

Application for Admission.

Dietetic Internship Academic Calendar

The Dietetic Internship (DI) of LIU Post offers concentrations in Medical Nutrition

Therapy (MNT) and Health and Wellness (H&W). The DI includes graduate

coursework and supervised practice experiences that are completed in two academic

semesters.

Dietetic Internship Certificate of Advanced Studies (14 credits)

Course Title Credits

NTR 611 Concepts for Nutrition Practice (Fall) 1

NTR 613 DI Clinical I (Fall) – Supervised Practice 3

NTR 614 DI Clinical II (Spring) – Supervised Practice 3

NTR 615 DI Clinical Seminar I (Fall) 1

NTR 616 DI Clinical Seminar II (Spring) 3

NTR 626 Advanced Counseling Skills (Fall) 3

http://www.liu.edu/CWPost/Campus-Life#Residence_Life

http://www.liu.edu/CWPost/Campus-Life#Residence_Life

http://portal.dicas.org/

http://www.dnddigital.com/

https://apply.liu.edu/new/UserLogin.aspx

https://apply.liu.edu/new/UserLogin.aspx


COURSE DESCRIPTIONS

NTR 611 Concepts for Nutrition Practice

This course bridges theory and practice for dietetic interns as they prepare to begin their

supervised practice experiences. Activities and assignments include application of

medical terminology, practice of the Nutrition Care Process (NCP) using case scenarios,

and development of lesson plans and menus. Oral communication and writing guidelines

are reviewed. Fall, 1 credit

NTR 613/614 DI Clinical Experience I/II

Interns rotate at various supervised practice sites over 36 weeks for 1,152 hours.

Experiences include hospital, long-term care, renal dialysis, institutional foodservice,

school foodservice, community nutrition, counseling and education, and research. The

rotation schedule is provided by the Program Director (PD). Rotations not completed

during NTR 613 in the fall are completed during NTR 614 in the spring. Acceptance into

the DI program in nutrition is required. Fall/Spring, 3 credits each

NTR 615/616 DI Clinical Experience Seminar I/II

Seminars supplementing the clinical experience provided in NTR 613/614. Didactic

information about medical nutrition therapy (MNT) and practical application that

incorporates the Nutrition Care Process (NCP) using case scenarios is covered. Interns

share their experiences from supervised practice rotations, present their clinical case

studies to the class, and practice mentoring undergraduate students enrolled in the LIU

Post Didactic Program in Dietetics (DPD). NTR 616 also incorporates simulated

experiences that interns may not consistently experience in their supervised practice that

cover the following areas: conducting telenutrition sessions, creating a business plan,

assessing maternal and infant nutrition, and practicing coding and billing for dietetic

services. NTR 615 Fall, 1 credit; NTR 616 Spring, 3 credits

NTR 626 Advanced Counseling Skills

This course will provide the student with a conceptual basis for patient/client-centered

nutrition counseling. The focus is on developing non-verbal and verbal skills to engage

the patient in the problem solving process. Skill-building practice sessions will include

discussion, case presentations, simulated learning and self-evaluation.

Fall, 3 credits


Rotations for each concentration are as follows:

Emphasis: Emphasis:

MEDICAL NUTRITION THERAPY (MNT) HEALTH and WELLNESS (H&W)

Medical Nutrition Therapy Medical Nutrition Therapy

Hospital (12 weeks)

Renal (2-3 weeks)

Long Term Care (5 weeks)

Counseling & Education (2 weeks)

Hospital (10 weeks)

Renal (2 weeks)

Long Term Care (4 weeks)

Food Service Systems Management Food Service Systems Management

School Food Service (3 weeks)

Institutional Food Service (4 weeks)

School Food Service* – (part of campus

rotation)

Institutional Food Service (4 weeks)

Community Health and Wellness

Community Agency (4-5 weeks) Campus Nutrition (13 weeks):

Counseling and Education (5 weeks);

Community (5 weeks);

School Food Service – *Campus Dining

(3 weeks)

Research

Research (3 weeks)

Research

Research (3 weeks)

The program for 2019-2020 begins September 3, 2019 with NTR 611, Concepts for

Nutrition Practice. The supervised practice rotations begin Tuesday, September 17,

2019 and end June 5, 2020, and total 1152 hours (32 hours per week for 36 weeks).

Sixty-nine hours of alternate practice experiences are completed in NTR 611, 615, 616,

and 626. There is a a two week vacation from December 21, 2019 through January 5,

2019. Any amount of time missed from a rotation must be made up. Absences from

any required courses, NTR 611, 615, 616 and 626 must be discussed with the instructor.

Assignments must be made up and arrangements must be made to obtain materials given

out in class.

After accepting admission to the LIU Post DI, incoming interns state their preference for

completing either the MNT or H&W concentration. Interns in both concentrations are

required to complete all eight rotations.

The MNT concentration provides varied experiences in different settings off campus

including hospitals, long-term care facilities, renal dialysis units, outpatient (counseling)

settings, schools and community organizations. Interns in the MNT concentration spend a

longer amount of time in the hospital and long-term care settings (i.e., 17 weeks) and are

required to demonstrate competency at a deeper level in the clinical setting. For example,

MNT concentration-specific competencies include developing and presenting an

inservice to the clinical dietitians at their hospital rotation on a current/emerging clinical


nutrition research topic that is relevant to the patient population at the facility. The MNT

interns are also required to conduct nutrition assessments on patients receiving parenteral

nutrition. The latter two assignments demonstrate an advanced level of proficiency in the

clinical setting, which is expected of interns in the MNT concentration.

Interns in the H&W concentration focus on preventive measures to help individuals

avoid disease and improve wellness through a variety of educational and counseling

interventions. The H&W interns complete the community, school foodservice and

counseling rotations on the LIU Post Campus in collaboration with the counseling center,

athletic department, dining services and campus community. Interns interested in the

H&W concentration need a strong foundation of oral communication and potential for

leadership, organizational skills, and the ability to be a self-starter. The H&W interns

work as a team as well as individually; they follow their clients weekly as needed, and

they spend a shorter amount of time in the clinical settings (hospital and long-term care—

i.e., 14 weeks). The H&W concentration-specific competencies include: designing,

implementing, and evaluating a workshop on nutrition for athletic performance for a

college sports team, that includes team-specific outcomes; and demonstrate effective use

of Motivational Interviewing (MI) and/or Cognitive Behavioral Therapy (CBT) with

clients while managing a caseload usually ranging from 10-15 clients for the semester.

The LIU Post DI is comprised of the following supervised practice experiences, which

includes exposure for the interns to a wide variety of conditions, populations and diverse

cultures:

Hospital Rotation: As an introduction to clinical care, interns learn about the role of the

RD in a hospital setting. The interns start with observing the RD doing assessments, and

after the first week are able to perform them with observation by the RD. The rotation

includes exposure to various medical conditions and fields of medicine, including, but not

limited to, cardiology, diabetes, gastroenterology, surgery, and nutrition support/critical

care. The latter, and oncology infusion centers which are available at some hospitals, are

more advanced environments experienced toward the end of the rotation. During the

hospital rotation, each intern completes assessments using the NCP, which are graded by

the PD or CC using rubrics as formative evaluations. After the midpoint of the hospital

rotation, interns begin a more in-depth case study that requires a written report and oral

presentation. The hospital rotation culminates with interns performing staff relief and


working independently, with a review of their work by the RD who is required to sign the

documentation in the medical record. At the conclusion of the hospital rotation, interns

are able to complete the NCP, including appropriate chart documentation and

implementation of nutrition intervention(s) in an acute care setting. Interns are able to

distinguish the roles of each health care member and participate in interdisciplinary team

meetings.

Renal Rotation: This experience takes place in the specialized setting of a dialysis unit

in an outpatient setting. Emphasis is on nutrition care of clients diagnosed with end-stage

renal disease. Similar to the hospital setting, interns start by getting familiar with the role

of the RD in the dialysis unit, and observing the RD conducting patient interviews and

assessments. However, interns are expected to be able to work independently more

quickly than in the previous acute-care setting. In addition, interns conduct more in-

depth education and counseling with patients as compared to the hospital rotation, and

create renal-focused educational materials for use with patients. At the conclusion of this

rotation, interns are able to complete the NCP, including appropriate chart documentation

and implementation of nutrition intervention(s) for dialysis patients.

Long-Term Care Rotation (LTC): This placement provides interns with exposure to

the role of the dietitian in a LTC skilled nursing facility, highlighting the special needs of

institutionalized individuals. Again, interns begin by identifying the role of the RD in the

LTC setting and observing the RD performing assessments. Interns progress to

completing assessments, care plans and Minimum Data Sets independently. Interns are

also expected to be able to calculate a tube feeding order by the end of the rotation, and

are required to present an inservice to staff for which they must develop a lesson plan. At

the conclusion of this rotation, interns are able to complete the NCP, including

appropriate chart documentation and implementation of nutrition intervention(s) in long-

term care, rehabilitation, and day care. Interns are able to distinguish the roles of each

health care member and participate in interdisciplinary team meetings.

Foodservice Rotations: This experience provides interns with exposure to all aspects of

the foodservice operation including daily procedures as well as the managerial functions

of the Foodservice Director in a hospital or long-term care setting (institutional

foodservice) and school foodservice (school setting). Interns begin the institutional

foodservice rotation participating in various stations in the kitchen, and then start their

assignments once they become familiar with the operation. They begin developing a

menu the first week and the next week analyze it for production requirements,

considering labor availability, labor costs and equipment. Conducting an in-service to

kitchen staff and solving a management problem is completed after the interns are

familiar with the staff and the operations of the facility. In the school foodservice setting,


the interns start with activities that help them identify the populations being served, the

structure of the organization and the resources available to the respective agencies for

providing interventions. Then the interns prepare educational materials and presentations

to a target group. Conducting presentations allows the interns to enhance their

communication skills and cultural competence by creating lesson plans with objectives

and delivering the lesson appropriately to the target group. The PD or CC observes the

presentations and utilizes a rubric to evaluate the interns’ competency. The expectation is

that competency will be met by at least the second presentation interns perform

throughout the program year. At the conclusion of the foodservice rotations, interns are

able to operate in all areas of foodservice, including menu planning, ordering, receiving,

storage, delivery, production and management in order to provide foodservice for the

clientele.

Community Rotation: In this rotation, interns are exposed to the role of the dietitian in

the community setting with various populations and diverse cultures. Emphasis is on

nutrition education and communication skills. Community sites for the MNT

concentration include: senior centers, food banks, group homes for disabled adults,

cooperative extensions and retail supermarkets. The community rotation for the H&W

emphasis is completed on campus with activities that serve the entire LIU Post campus,

including the Center for Healthy Living, the Department of Athletics and Employee

Health. The interns begin the community rotation with activities that help them identify

the populations being served, the structure of the organization and the resources available

to the respective agencies for providing interventions. As with the school foodservice

rotation, the interns prepare educational materials and presentations to target groups in

the community rotation, which are evaluated by the PD or CC. In the community

rotation, the interns advance to writing an article for the target population, which is

distributed by the agency, and advocating for that population by drafting a letter to a

legislative representative in support of a food and nutrition-related bill. At the conclusion

of this rotation, interns are able to recognize the nutritional needs of the population being

served and construct appropriate educational presentations and written materials to

inform the target audience about nutrition.

Counseling and Education Rotation: This experience provides interns with exposure

to the role of the dietitian in an outpatient setting. Emphasis is on nutrition counseling

and education of individuals and groups. Some examples of settings for the MNT

emphasis include centers for diabetes, cardiac rehabilitation, private practices, and

pediatric centers. The site for the H&W emphasis is the LIU Post campus Center for

Healthy Living. The counseling and education rotation also begins with interns

becoming familiar with the population served, policies and procedures of the agency, and

the roles of support personnel, and includes observing the RD while counseling patients.


Interns then begin creating materials such as bulletin boards, educational handouts,

recipes and shopping guides. If feasible, interns progress to conducting patient

counseling sessions with the RD observing; however, in some facilities it is against

agency policy for interns to conduct or lead the session. By the end of the DI program,

all interns are able to practice using effective counseling skills to facilitate behavior

change since they do it in the hospital and renal rotations. At the conclusion of the

counseling and education rotation, interns are able to produce educational materials

appropriate for the target audience and may be able to demonstrate effective counseling

skills.

Research Rotation: In this experience the interns conduct a survey with members of the

LIU Post community that is related to nutrition attitudes, beliefs and practices toward

food, nutrition and health. The interns work in groups to complete each stage of the

research process. The research rotation is conducted throughout the entire program,

beginning with a review of research literature in dietetics practice and discussion of the

proposed project topic. The interns request approval to conduct the survey study from

the Institutional Review Board (IRB) at LIU Post, and as is required by the IRB

application, all interns complete the Human Subjects Certificate of Training. They then

progress to writing a review of literature, followed by the completion of a research

proposal. Once data collection and analysis are complete, a manuscript is written for

publication, and posters are designed for a presentation to faculty, undergraduate

nutrition students and preceptors. The research rotation grade is determined with a

rubric, which can be found on page 65. At the conclusion of the research rotation interns

are able to design and test a survey, request IRB approval, write a review of literature and

research proposal, collect and analyze data, write a manuscript for publication, and

design a poster for presentation.

Policies and Procedures

Insurance requirements: Optional Insurance Policy

Each full time LIU student is covered by accident insurance, if college-related.

See www.gallagherkoster.com/liu for coverage amount and details. Sickness

coverage and health plans are required. Each fall semester, students will be

enrolled in the college health plan; if you have your own insurance you must

waive it.

Injury or illness while in the facility for supervised practice

Interns are responsible for their transportation to and from assigned areas and

their own car insurance. Long Island University (LIU) provides accident coverage

with a $1000 limit (excess of any other collectible insurance) for all interns. This

http://www.gallagherkoster.com/liu


coverage applies while the intern is on Long Island University property or is at an

off-site location while engaged in a University related activity. All interns are

covered by Medical Professional Liability insurance: $1,000,000 each claim and

$3,000,000 aggregate. Commercial Liability (which shall include bodily injury

and property damage liability): $1,000,000 each occurrence and $3,000,000

aggregate. In addition, all interns fall within the University’s General Liability

and Umbrella policies. Certificates of Liability Insurance concerning the above

will be sent upon request (See sample on page 113.) Any further explanation can

be obtained from the Insurance and Risk Management Office at LIU; call (516)

299-2550 for copies of the Medical Professional Liability Insurance Coverage for

LIU. Certificates of insurance are mailed each September to participating

facilities in the DI.

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 and

may include an extra payment. Alternative placement at a different facility is not

guaranteed if an intern is not able to meet the requirements of a facility, including

drug testing and background checks. If an intern does not meet these

requirements, he/she will be at risk of not completing the program.

Educational purposes of supervised practice to prevent the use of interns to

replace employees

The Fair Labor Standards Act (FLSA) has protected the rights, safety and well-

being of youth workers in the United States.

https://www.health.ny.gov/health_care/medicaid/redesign/fair_labor_standards_a

ct.htm

LIU Post interns do not receive paid compensation as part of the program.

Following are the procedures for filing and handling of complaints about the program

and/or faculty, according to the SHPN Grievance Policy:

Graduate Student Academic Grievance Procedure

1. Instructor/faculty member:

The student must first make an effort to resolve the matter with the course

instructor/faculty member. The student must contact the instructor or faculty

member within 10 business days of the issue. The instructor will meet with the

student to discuss the grievance within 5 business days of being contacted. If there

is no resolution, the student may file a formal written grievance (SHPN Grievance

https://www.health.ny.gov/health_care/medicaid/redesign/fair_labor_standards_act.htm

https://www.health.ny.gov/health_care/medicaid/redesign/fair_labor_standards_act.htm

http://liu.edu/CWPost/Academics/Schools/SHPN/Grievance-Policy

http://www.liu.edu/~/media/Files/CWPost/Academics/SHPN/LIU_Post_Grievance%20Form.ashx


Form) with the Chair/Program Director of the department within 10 business days

after meeting with the instructor/faculty member.

2. Chair/Program Director:

The Chair/Director will schedule a meeting with the student within 5 business

days of his/her receipt of the student grievance. At this time the Chair/Director

may also consult with the faculty member/instructor to discuss the grievance and

attempt to resolve the matter. The Chair/Director may consult other members of

his/her department informally or as part of a departmental meeting/committee.

Individual departments shall determine such procedures. The Chair/Director must

advise the student in writing of his/her finding within 10 business days of the

meeting with the student.

Graduate Student Appeal Procedure

1. Subject to the procedures outlined below, the student may appeal the decision to

the Dean of the School of Health Professions and Nursing within 10 business days

of the issuance of the Chair/Director’s decision. The student must submit a

written appeal to the Dean (Grievance Appeal Request Form) indicating (1) the

basis of the appeal and (2) all methods used to date to resolve the problem.

2. The Dean will review the case and, if she/he believes the appeal has merit, will

refer the matter to the Dean’s Academic Standing Committee. A meeting of the

Academic Standing Committee will be convened within 10 business days of

receipt of the referral.

3. The Academic Standing Committee will hear statements from both the student

and faculty/department.

4. The Academic Standing Committee will make a recommendation to the Dean

within 5 business days after the conclusion of its meeting.

5. The student will be notified by the Dean in writing of the decision within 10

business days of the dean receiving the recommendation from the Academic

Standing Committee.

6. The Dean’s decision is the final decision making body within the School of

Health Professions and Nursing. If the student wishes to appeal the Dean’s

decision, the student must submit a Grievance Appeal Request Form to the Office

of the Vice President of Academic Affairs (stating the reasons why the Dean’s

decision is being appealed) within 5 business days after receipt of the Dean’s

letter.

It is presumed that academic decisions result from consistent, fair, and equitable

application of clearly articulated standards and procedures. Students appealing such

decisions (to the Dean or Vice President of Academic Affairs) must demonstrate that the

standards and procedures were not clearly stated or that they were not applied in a

http://www.liu.edu/~/media/Files/CWPost/Academics/SHPN/LIU_Post_Grievance%20Form.ashx


consistent, fair and equitable manner. The burden of proof of an appeal is on the student.

Submission of written complaints to ACEND:

ACEND will review complaints that relate to a program's compliance with the

accreditation/approval standards. ACEND is interested in the sustained quality

and continued improvement of dietetic education programs, but does not

intervene on behalf of individuals or act as a court of appeal for individuals in

matters of admissions, appointment, promotion or dismissal of faculty, staff, or

interns.

A copy of the accreditation/approval standards and/or the Council’s policy and

procedure for submission of complaints may be obtained by contacting the

Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120

South Riverside Plaza, Suite 2190, Chicago, IL, 60606-6995 or calling 800/877-

1600 extension 5400.

Assessment of prior learning

Interns must complete all required supervised practice hours and graduate credit

coursework. Prior work experience in a specialized area will be considered when

placing the intern in specific rotations (e.g., if an intern worked many years in a

hospital foodservice, a foodservice rotation will be arranged in a long-term care

facility). If an intern has already taken a counseling course, an alternative 3 credit

graduate course in the Nutrition program can be taken instead.

Assessment of intern learning and performance

Copies of all evaluation forms are included in the DI Manual. Evaluation

procedures are reviewed with the interns at the DI orientation. Formal evaluation

of interns and regular reports of performance and progress are completed at

specified intervals throughout the program and completed online through survey

monkey. Any rotation longer than five weeks includes two evaluations: a

professional behavior and a final evaluation using standard forms (specific for

each rotation). The final evaluation form measures how well the interns meet each

competency within the rotation. These reports should be reviewed with the intern

by the preceptor. The intern is required to complete the following at the end of

each rotation:

o Submit assignments and checklist (signed by preceptor) in hard

copy/folder to Clinical Instructor (CI)

o Evaluation of facility and preceptor(s) through survey monkey (link

provided separately)

o Send a hand-written thank you note


Grading, Graduation and/or DI completion requirements, DI retention and

remediation

To successfully complete the internship, the intern must satisfactorily complete all

assigned supervised-practice rotations (NTR 613 and 614), clinical seminars

(NTR 615 and 616) and pass two graduate courses (NTR 611 and 626).

Satisfactory program completion indicates an overall “B” average in all required

graduate classes listed above. Each intern must have an exit evaluation with the

Clinical Instructor, which includes a review of short-term and long-term goals.

The intern’s resume, ePortfolio and completed assignments for all rotations must

be received by this time in order for the intern to receive a Verification Statement.

Upon completion of this program, the intern will receive a Certificate of

Advanced Studies (CAS). The intern can apply these credits towards the M.S.

degree in Nutrition at LIU Post. Twenty-eight (28) additional credits are required

to complete the M.S. degree in Nutrition.

Each intern in the LIU Post Dietetic Internship will be graded on their academic

and clinical work. The grading policy will follow the LIU policy for grades, as

stated in the Graduate Bulletin 2019-2020

http://liu.edu/CWPost/Campus-Life#Enrollment_Services

Evaluations of supervised-practice rotations (NTR 613 and 614) will be

conducted by the preceptor of the facility, using the appropriate final evaluation

form. The Clinical Instructor will evaluate required assignments and review the

evaluation to determine the final grade for the rotation. A final grade of “C+” or

less in any rotation will require that the intern repeat the rotation in a different

facility; the amount of time in this repeated rotation will be determined by the PD.

An intern receiving an evaluation of “1” (below competency) on any competency

may have to repeat the activity or complete an assignment to achieve competency.

After successful completion of the subsequent activity, assignment and/or

rotation, and being deemed as having met the competency, the intern may receive

a satisfactory grade (“B” or better) and be considered as having passed the

rotation.

If any single rotation is completed unsatisfactorily (grade below “B”), the intern

will have the opportunity to repeat the rotation. The PD and the intern will meet to

discuss the program difficulties during the rotation, make arrangements for an

equivalent rotation at a different facility, and establish a plan and identified

timeline for the remediation. If a rotation is repeated unsatisfactorily for the

second time, the intern may be subject to dismissal, pending review of the reasons

for poor performance and the intern’s inability to complete the remedial actions.



The review will include the PD, preceptor and the intern. Interns with a minimal

chance of success in the program will be counseled into career paths and options

that are appropriate and match their ability level.

Disciplinary/termination procedures

1. Any intern refusing to adhere to procedures as outlined in the Intern Agreement

will be brought before the Grievance Committee by the PD.

2. Based on recommendations of the Grievance Committee, the PD can terminate

the intern from the program.

DI completion requirements

Interns should complete the DI program as outlined in the program calendar;

however, if a leave of absence takes place an intern must complete the program in

150% of the time; within 60 weeks of admission or will be subject to termination

from the program. Interns with a minimal chance of success in the program will

be counseled into career paths and options that are appropriate and match their

ability level.

Verification statement procedures

Interns completing the requirements as established in the DI Manual will receive

five original Verification Statements, which can be provided to prospective

employers. The PD submits each interns’ Verification Statement directly to the

Commission on Dietetic Registration (CDR) for eligibility for the Registration

Examination for Dietitians.

Withdrawal and refund of tuition and fees

See Graduate Bulletin 2019-2020


Scheduling and program calendar

Assignment of Rotations: All placements are dependent on the availability of

facilities and preceptors. The PD will be responsible for assigning all interns to

their rotation schedules. Each intern will have 8 rotations including: hospital,

renal, long-term care, counseling and education, institutional foodservice, school

foodservice, community agency and research - some interns will do two rotations

at the same facility (e.g., long-term care and institutional food service at one

nursing home). The PD will consider location of the facility and the intern’s

residence. When possible, supervised practice rotations will be made that require

minimal travel. It is recommended that all interns drive due to the limited public



transportation to facilities. The Intern Agreement form will be completed at the

start of the program.

Lateness, Absenteeism, Vacation, Holidays & Attire:

1. Any lateness, absenteeism and sickness must be reported following the

established policy and procedures of the facility. Please identify these upon

starting the rotation.

a. Interns must notify the PD when notifying the facility.

2. For an unexcused, ½ hour lateness, the intern must make up 1 hour for this time.

3. For 1 hour lateness, the intern will be dismissed for the day and arrangements

must be made to make up for the day.

4. If late (15 minutes or more) greater than 3 times, an entire day must be made up

by the intern.

5. If inappropriately dressed, the intern will be dismissed for the day and time will

be made up. It is the responsibility of the intern to ask the preceptor, prior to

starting, the appropriate dress for the facility. A clean lab coat and name tag are

required.

6. When requesting permission from the preceptor to leave early or miss a day, the

intern must also notify the PD and his/her Clinical Instructor.

7. When calling in sick to a facility, the intern must also notify the PD via phone,

text or e-mail. The arrangements to make up the time are the responsibility of the

intern and must be discussed with the preceptor at the facility. All days missed

from a rotation, must be made up.

8. Extended medical absence (greater than 4 days) requires a physician’s note.

9. Emergency leave of absence must be arranged with the PD.

10. The intern will receive an academic calendar at the beginning of the program. A

two- week vacation break will be scheduled in December. There will be no other

scheduled vacation period during the program. All interns are required to abide by

the scheduling arrangements of affiliated institutions, including weekends and

holidays.

11. Religious observance requests must be submitted to the PD at the beginning of the

program; days that are missed due to these observances must be made up.

Intern rights and privacy of intern/access to personal files

The Family Educational Rights and Privacy Act (FERPA) affords interns certain

rights with respect to their education records. Specific information on FERPA can

be found at https://www.liu.edu/CWPost/Enrollment-

Services/Registration/FERPA


Upon request to the PD, interns may have access to their files, which are

maintained in the PD’s office.

Access to student support services

If you are a student with a documented disability, medical condition, or think you

may have a disability, and will need accommodations, academic adjustments,

auxiliary aids, or other services, please contact Marie Fatscher in Disability

Support Services (Post Hall, Lower Level,C10)at 516-299-3057

or [email protected] to request services, accommodations or for additional

information. Additional information is also available on the DSS

website: www.liu.edu/post/dss

The Center for Healthy Living offers supportive psychological and nutritional

services Monday – Friday 9 am to 5 pm and is located in Post Hall, Lower Level

– South Entrance (parking lot side of building.) Additional information is

available by emailing [email protected] or calling Lynne Schwartz at

(516) 299-4162.

mailto:[email protected]

http://www.liu.edu/post/dss

mailto:[email protected]


On-Site Visitation and Observation

The intern is required to notify his/her Clinical Instructor for

visitation/observation during each rotation:

Hospital

2nd - 4th week:

Interview and/or counseling session with patients

7th - 9th week:

Interview and/or counseling session with patients

Presentations

Renal

Presentations

Institutional Food Service

Presentations

School Food Service

Presentations

Long Term Care

Presentations

Community Agency

Presentations

Counseling and Education

Group and/or individual teaching sessions, if possible

It is appreciated that you give as much notice as possible to allow for scheduling.

Whenever possible do not leave the required visitation to the last week of the rotation.

You must be observed for at least two presentations, and all presentations should

have an evaluation using the “Evaluation of Group Teaching” rubric (preceptor can

complete the evaluation if the Clinical Instructor cannot observe).

A copy of the evaluation will be given to the intern by the observer and one will be kept

in his/her file.

REQUIRED ELEMENTS:

.

1 LIU-Post DI Health-Wellness rotation assignments-checklist.2019-2020

LIU Post School of Health Professions and Nursing

Department of Nutrition Dietetic Internship

Rotation Assignment Checklist Rotation: Counseling & Education (C&E); Community (COM); School Foodservice (SFS) Concentration: Health & Wellness (H&W)

Weeks 13 Hours 416 NA = Not Applicable NO = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Counseling & Education, Community and School Foodservice rotations for interns in the H&W concentration.

• Interns in the H&W concentration must complete all learning activities, unless otherwise noted. Additional exceptions may be accommodated if approved by the intern’s Clinical Instructor.

• Preceptor will initial appropriate column to acknowledge completion of each learning activity.

• Assignments marked with an asterisk must also be submitted in final rotation packet to Clinical Instructor along with the assignment checklist, which must be signed by preceptor.

Completed Not Completed N/A or N/O 1. Follows the Academy Scope of Dietetics Practice

Framework and Code of Ethics for the Profession of Dietetics (CRDN 2.1, 2.11).

2. Mentors undergraduate students in the Nutrition, Health and Wellness Programs. *Submits 1-2 page reflective summary of mentoring experience (CRDN 2.15).

Community Rotation: 3. Identifies resources available to serve as campus

nutritionist (e.g., nutrition assessment form; marketing form; contact e-mail); updates as needed.

4. Describes the population being served, summarizes the nutritional concerns of the student population, and describes the role of campus nutritionists in serving the population. *Submits 2-page summary (CRDN 1.3).

5. Spends one day participating with an organization that provides emergency food programs. (The organization must have an affiliation agreement


with the LIU Post DI; the Director will provide a list.) *Submits a 2-page summary of food programs available, description of participants, and reaction/reflection to the experience (CRDN 2.9).

6. *Writes a letter to an elected legislator regarding pending nutrition legislation (CRDN 2.2, 2.14).

7. Attends a professional meeting (approved by Clinical Instructor). *Submits a reaction paper about the meeting—see separate instructions. (CRDN 2.9).

8. Designs and implements at least two interactive nutrition education programs (e.g.—class, workshop, health fair, cooking demo) for campus community.

*Submits lesson plans with objectives, handouts and participant evaluations (CRDN 1.2, 3.3, 3.4, 3.5, 3.7, 3.8).

9. Designs, implements and evaluates a workshop on nutrition for athletic performance for a college sports team that includes team-specific outcomes.

*Submits lesson plan with objectives, handouts and participant evaluations (H&W 1).

10. *Writes a nutrition article for the campus newspaper or School of Health Professions and Nursing newsletter (CRDN 2.2, 3.7).

Counseling & Education Rotation: 11. Observes RD counseling.

*Completes and submits one Counseling Session Feedback (CSF) form on the RD.

12. Keeps abreast of current issues in nutrition as reported in lay sources such as newspapers, Internet sites and newsletters (Environmental Nutrition, Tuft's, etc.). Chooses one article from aforementioned sources and one article on same topic from a peer-reviewed journal. *Submits 1-2 page summary comparing the two articles; must submit both articles with summary (CRDN 1.4).

13. Conducts nutrition and education counseling sessions for clients utilizing Motivational Interviewing (MI) and Cognitive Behavioral Therapy (CBT).

• Observations by H&W preceptor will occur at approximately weeks three and ten.

• Following each observation preceptor completes Evaluation of Counseling Skills form.

• *Intern completes and submits Counseling


Session Feedback (CSF) form for self-evaluation.

*Submits (in final packet) self-assessment summary comparing MI and CBT skills from beginning to end of rotation (CRDN 2.12, 3.6, H&W 2).

14. *Completes ADIME form on two clients (submit 1 by week 4 and one by week 9) (CRDN 1.2, 1.6, 3.1).

15. Collects and analyzes outcomes data. *Submits 1-2 page summary of the activity including objectives, process for data collection and analysis, and results (CRDN 1.1, 1.3). *Submits CHL programming sheets for every activity/event to CHL staff.

16. *Maintains client productivity sheet; submits in final packet.

School Foodservice Rotation: 17. Meets with food service director or chef to review

ordering and receiving procedures for food served in the dining hall; production requirements and labor costs for “all you care to eat” menu. *Submits summary of ideas to increase revenue at retail areas of campus dining (CRDN 3.9).

18. *Creates a bulletin board in the cafeteria (CRDN 1.2, 3.5).

19. *Evaluates one area in the foodservice operation and submits suggestions for reducing waste in this area (CRDN 4.6).

20. *Develops and evaluates an in-service for foodservice staff. *Submits lesson plan with learning objectives, and educational materials (CRDN 1.2, 3.3, 3.4, 3.5, 3.7, 3.8).

21. *Develops and/or implements a survey for one of the campus eateries to determine student preferences; analyzes results and suggests changes resulting from survey. *Submits copy of survey, summary of data collection/analysis process and results, discussion of any changes implemented (CRDN 1.5, 2.7).

22. *Develops a one-week menu for a special population for Winnick Dining Hall; outlines the guidelines used for menus (CRDN 3.9, 3.10).


23. Researches a new product on the market: evaluates feasibility for facility, considering cost, quality, labor and equipment. If feasible, incorporates new product into a recipe and/or menu item and serves to students; evaluates acceptability of new product by foodservice staff and students. *Submits 1-2 page summary of activity, results, outcome (CRDN 4.7).

Culminating activity 24. *Creates a presentation (including photos/videos) on

outcomes of student counseling and achievements during campus rotation; presents to campus faculty, staff and administration.

Preceptor Comments: Clinical Instructor Comments: Intern Signature: Clinical Instructor Signature:

1 LIU-Post DI Hospital rotation assignments-checklist.2019-20 2019-20



Rotation Assignment Checklist Rotation: Hospital (HOS) Concentration: Health & Wellness (H&W); Medical Nutrition Therapy (MNT) Weeks 10 - 12 H&W 10 weeks; MNT 11-12 weeks Hours 320 - 384 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Hospital rotation.

• Interns in both the MNT and H&W concentrations must complete all learning activities, unless otherwise noted. Additional exceptions may be accommodated if approved by the intern’s Clinical Instructor.



Completed Not Completed N/A or N/O 1. Reviews Policy & Procedure Manual; identifies

role of support personnel and integrates into experience (CRDN 2.5).

2. Meets with Clinical Nutrition Manager; reviews organizational structure, planning and goal setting processes for clinical nutrition services.

3. Follows the Academy Scope of Dietetics Practice Framework and Code of Ethics for the Profession of Dietetics (CRDN 2.1, 2.11).

4. Reviews JCAHO regulations pertinent to nutrition and food service (CRDN 2.1).

5. Reviews department Diet Manual and diet instruction materials. *Submits a chart of facility’s Diet Orders, including: name of diet, total kcals, gPro, gCHO, gFat.

6. Observes team approach to client care; participates in interprofessional meetings; reviews the referral system to other disciplines; attends discharge planning meetings/rounds (CRDN 2.3, 2.4).


7. Conducts meal rounds; follows through with support personnel to make meal adjustments and provide diet preferences for pts (CRDN 2.5).

8. Identifies community resources available for patients (i.e.—home care, hospice, meals on wheels, food pantries); refers patients to appropriate community services. *Submits 1- page summary (CRDN 2.6).

9. Attends medical rounds to discuss nutrition support; observes procedures done in other medical services and identifies referral plans: swallowing evaluation, PEG placement, etc., if available.

10. MNT interns only: Develops and presents an in-service on current/emerging clinical nutrition research relevant to facility pt population for clinical dietitians. *Submits lesson plan, slides or presentation outline and completed participant evaluations. (MNT 1).

11. Conducts a clinical/customer service quality management activity. *Submits 1-page summary of the activity and outcomes, data forms (CRDN 4.3).

12. Conducts nutrition interviews and education sessions for patients needing medical nutrition therapy using client-centered counseling, utilizing the Nutrition Care Manual as available.

• Performs nutrition assessments following the Nutrition Care Process (NCP); utilizing electronic medical records as available; prepares documentation for the medical record (CRDN 1.2, 1.6, 3.1, 4.4, 4.10).

• Observations by Clinical Instructor will occur at approximately weeks three and eight.

• *Following each observation intern completes and submits Counseling Session Feedback (CSF) form for self-evaluation; Clinical Instructor completes patient interview evaluation form (CRDN 2.12, 3.6).

• Interns’ independent workload should be 7-8 pts (MNT) or 5-6 pts (H&W) per day by the time the rotation is ~75% complete.

• *Maintains daily productivity sheet; submits in final packet.


13. Reviews hospital formulary for enteral products; identifies indications for special products.

14. *Analyzes nutritional supplements for cost/benefit comparison (including patient acceptance, effectiveness, nutrient composition); submits in table format; one page (CRDN 4.7).

15. MNT interns only: Calculates, monitors, and evaluates parenteral nutrition (PN) for patients with complex medical problems (MNT 2).

16. *Presents case study to clinical staff. (CRDN 3.3) 17. *Submits 2 ADIME reports; end of week 2 and

end of week 5 (CRDN 1.2, 1.6, 3.1, 4.4, 4.10).

18. *Prepares 2 Patient Management Reports (PMRs); submitted end of week 3, and end of week 7, completed before case study (CRDN 1.2, 1.6, 3.1, 4.4, 4.10).

19. *Prepares one case study on patient with complex medical conditions; includes physical assessment; presents at site—see separate instructions (CRDN 1.2, 1.6, 3.1, 4.4, 4.10).

20. *Writes a summary of skills (clinical knowledge, efficiency, interpersonal, and negotiation) utilized during staff relief compared to starting the rotation (CRDN 2.12).

21. *Identifies risk in nutrition and dietetics practice; describes potential risks to the patient, the institution and to themselves due to errors in the NCP and documentation in the medical record—submits one-page write-up (CRDN 4.10).

Preceptor Comments: Preceptor Signature:

Intern Signature:

Clinical Instructor Comments: Intern Signature: Clinical Instructor Signature:


LIU Post

Department of Nutrition

Dietetic Internship

Suggested Dietetic Intern Procedure Observation List

Observe cardiac catherization

Observe chemotherapy mixing

Attend committee meeting (discharge planning, homecare, etc.)

Observe bariatric surgery (if opportunity is available)

Participate in decubiti (skin care) rounds

Observe endoscopy

Attend grand rounds/lectures, if available

Attend medical/surgical rounds, if available

Observe/participate in vital sign rounds with nursing staff

Observe/participate in blood glucose monitoring

Observe/participate in occupational therapy assessment for special feeding devices

Observe PEG placement

Observe nasogastric tube placement

Observe nasogastric pump placement

Observe radiation therapy

Observe/ participate in swallow studies with speech pathologist

Observe stress testing

Observe TPN preparation with pharmacist

For clinical preceptors: these are suggestions, please feel free to add or delete from the list as appropriate for your facility.

1 LIU-Post DI Institutional FS rotation assignments-checklist.2019-2020



Rotation Assignment Checklist Rotation: Institutional Foodservice (IFS) Concentration: Health & Wellness (H&W); Medical Nutrition Therapy (MNT) Weeks 4 Hours 128 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Institutional Foodservice rotation.




Completed Not Completed N/A or N/O 1. Reviews policy and procedure manual; identifies role

of support personnel and integrates into experience (CRDN 2.5).

2. Follows the Academy Scope of Dietetics Practice Framework, and Code of Ethics for the Profession of Dietetics. *Submits a 1-page summary of a journal article on ethics specific to Foodservice. Article must be approved by Clinical Instructor and be submitted with summary (CRDN 2.1, 2.11).

3. Observes job interview or participates in mock interview, if feasible (CRDN 4.1).

4. Experiences exposure to employee relations (promotions, disciplinary action/grievances) either by direct contact, reading documentation or discussion with FSD (CRDN 4.1).

5. Reviews budgeting with the Food Service Director (FSD).

6. Participates in taste testing menu items or nutritional supplements (CRDN 3.10)

7. Assists with ordering, receiving, production & distribution of food based on inventory & menu;


assists with the requisition of supplies for food production; reviews work schedule (CRDN 3.9).

8. Participates in a catering event, as available (CRDN 3.9).

9. Evaluates system for tray accuracy and delivery: tray line or room service. *Submits 1-page written summary of results (CRDN 4.3).

10. Conducts a quality assurance management activity. *Submits 1-page summary of the activity and outcomes, data forms (CRDN 4.3).

11. Problem-solves one management problem using one management theory as a guideline. (Can be same topic/issue from item #10.) *Submits a 1-page summary (CRDN 4.3).

12. Reviews specifications for one piece of equipment relative to facility needs (space, placement, use, cost). *Submits a 1-page summary (CRDN 4.7).

13. Develops, conducts, and evaluates an in-service for food service staff/workers. *Submits lesson plan with objectives, educational materials, and participant evaluations (CRDN 1.2, 3.3, 3.4, 3.5).

14. Menu assignment: • Develops a 1-week menu for a regular diet. • Using the same menu, creates modifications

for the following diets: renal and diabetes/cardiac (combine)

• Prepares nutrient analyses for 1 day (same day of the week for each) from the 1-week cycle menus developed above (use nutrient analysis software).

• Compares analysis results to RDAs and determines if menus meet criteria; if not meeting criteria, makes recommendations.

• Documents and analyzes meal costs for one day of the regular menu.

• Determines if 1-day meal costs meet facility budget criteria; if not, makes suggestions to correct.

*Submits the 3 menus, nutrient analysis, comparison and recommendations, meal costs and evaluation/suggestions (CRDN 1.2, 1.6, 3.9, 3.10,

4.5).

15. Evaluates Hazard Analysis Critical Control Point (HACCP) principles in all areas of the food service operation. Develops or modifies a standardized recipe; incorporates HACCP principles into recipe instruction; describes potential risks to the


patient/resident and to the institution due to deviation from food safety guidelines and HACCP principles. *Submits 1-page write-up, with recipe (CRDN 1.6, 4.2, 4.10).


Intern Signature:


1 LIU-Post DI Long-term Care rotation assignments-checklist.2019-2020



Rotation Assignment Checklist Rotation: Long-term Care (LTC) Concentration: Health & Wellness (H&W); Medical Nutrition Therapy (MNT) Weeks 4 - 5 H&W 4 weeks; MNT 5 weeks Hours 128 - 160 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Long-term Care rotation.



• Assignments marked with an asterisk must also be submitted in final rotation packet to Clinical Instructor along with the assignment checklist, which must be signed by preceptor. Completed Not Completed N/A or N/O

1. Reviews Policy & Procedure Manual; identifies role of support personnel and integrates into experience (CRDN 2.5).

2. Reviews OBRA regulations for nursing homes; reviews State Health Department regulations for food service/nutrition dept. and JCAHO standards, if applicable (CRDN 2.1).


4. Reviews and evaluates Diet Manual and menus; notes specific considerations for the geriatric population when menu planning. *Creates and submits table/chart of dysphagia diets, including: name of diet/texture, total kcals, gPro, gCHO, gFat, and examples of foods allowed (5) and foods not allowed (5).

5. Observes team approach to client care; attends interdisciplinary meetings when available; reviews the referral system to other disciplines; attends discharge planning meetings/rounds (CRDN 2.3, 2.4).


6. Reviews protocols and participates in rounds for decubiti (pressure sores), dysphagia and tube feeding weaning (CRDN 2.3, 2.4).

7. Conducts meal rounds, as assigned; observes special needs of geriatric population and follows through with support personnel to make meal adjustments (CRDN 2.5, 2.8).

8. Provides residents and/or their caregivers (as part of discharge planning) with nutrition information in sub-acute and/or ambulatory care programs (CRDN 1.2, 3.6).

9. Conducts a clinical/customer service quality management activity *Submits 1-page summary of the activity and outcomes, data forms (CRDN 4.3).

10. Completes Nutrition Care Process using the assessment forms utilized in the facility, for at least two residents (one standard LTC resident & one sub-acute resident); prepares documentation for medical record; utilizes electronic health record if available. *Submits completed assessment forms (CRDN 1.2, 1.6, 2.6, 3.1, 4.4)

11. Calculates enteral feeding for a resident. *Submits: age, sex, dx, kcal/protein needs, fluid needs, flush, choice of formula and rationale; shows calculations; states how much resident actually received, reasons if below recommendation (CRDN 3.1).

12. Prepares a minimum of one MDS 3.0 form for one resident (CRDN 4.4).

13. Prepares and presents an in-service or nutrition education session to either:

• Nursing or clinical dietetic staff (MNT interns)

• Residents or foodservice staff (H&W interns)

*Submits lesson plan, supporting materials and completed participant evaluations (CRDN 1.2, 3.3, 3.4, 3.5).

14. *Prepares a Patient Management Report for one resident (CRDN 1.2, 1.6, 3.1, 4.4).

15. *Prepares 1 abstract with a critique of research relevant to medical nutrition therapy for geriatrics from a professional journal—see separate instructions (CRDN 1.4).



Intern Signature:


1 LIU-Post DI MNT-Community rotation assignments-checklist.2019-2020



Rotation Assignment Checklist Rotation: Community (COM) Concentration: Medical Nutrition Therapy (MNT) Weeks 4-5 Hours 128-160 N/A= Not Available; N/O= Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Community Nutrition rotation for interns in the MNT concentration.

• Interns in the MNT concentration must complete all learning activities, unless otherwise noted. Additional exceptions may be accommodated if approved by the intern’s Clinical Instructor.



1. Identifies nutrition programs and policies, agency structure and criteria for clients to receive services; and describes the nutritional concerns of the target population served by the agency. *Submits 1-2 page summary (CRDN 1.3).

2. Identifies procedure for grant writing, if applicable. 3. Follows the Academy Scope of Dietetics Practice

Framework and Code of Ethics for the Profession of Dietetics (CRDN 2.1, 2.11).

4. *Develops at least one education material to be used with clients as needed by the facility (CRDN 1.2, 3.5, 3.7).

5. Conducts and/or assists in nutrition assessment of target population:

• Develops a health promotion/lifestyle management project (e.g.—class, workshop, health fair, bulletin board, shopping tour).

*Submits supporting documents/materials (photos, handouts; if presentation, lesson plan with objectives, participant evaluations) (CRDN 1.2,

2 LIU-Post DI MNT-Community rotation assignments-checklist.2019-2020

3.1, 3.3, 3.4, 3.5, 3.7, 3.8). 6. *Writes a nutrition article for the agency’s

newsletter if available; if not available, writes a nutrition article intended for a newsletter (CRDN 1.2, 2.2, 3.7)

7. Spends one day participating with an organization that provides emergency food programs. (The organization must have an affiliation agreement with the LIU Post DI; the Director will provide a list.) *Submits a 2-page summary of food programs available, description of participants, and reaction/reflection to the experience (CRDN 2.9).

8. Attends a professional meeting (approved by Clinical Instructor). *Submits a reaction paper about the meeting—see separate instructions. (CRDN 2.9).

9. *Writes a letter to an elected legislator regarding pending nutrition legislation (CRDN 2.2, 2.14).


Intern Signature:


1 LIU-Post DI MNT-Counseling-Ed rotation assignments-checklist.2019-20



Rotation Assignment Checklist Rotation: Counseling & Education (C&E) Concentration: Medical Nutrition Therapy (MNT) Weeks 2 Hours 64 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Counseling & Education rotation for interns in the MNT concentration.



• Assignments marked with an asterisk must also be submitted in final rotation packet to Clinical Instructor along with the assignment checklist, which must be signed by preceptor. Preceptor will initial appropriate column for the following assignments:

Completed

Not Completed

N/A or N/O

1. Reads, if available, policy & procedure manual; identifies roles of support personnel and incorporates into experience (CRDN 2.5).


3. *Submits 1-2 page description of the population served, services available to clients and the role of staff in serving population (CRDN 2.5).

4. Observes RD counseling. *Completes and submits one Counseling Session Feedback (CSF) form on the RD.

5. *Develops at least two nutrition education materials to be used with clients as needed by the facility (e.g., shopping guide, weight control tips, recipes) or creates a bulletin board (CRDN 1.2, 3.5, 3.7).

2 LIU-Post DI MNT-Counseling-Ed rotation assignments-checklist.2019-20

6. Identifies program objectives for the facility, collects and analyzes outcomes data to determine if objectives are being met. *Submits 1-2 page summary of the activity including objectives, process for data collection and analysis, and results (CRDN 1.1, 1.3).

7. If feasible, conducts counseling session(s) for clients needing medical nutrition therapy (CRDN 3.1, 3.3, 3.6)

8. Keeps abreast of current issues in nutrition as reported in lay sources such as newspapers, Internet sites and newsletters (Environmental Nutrition, Tuft's, etc.). Chooses one article from aforementioned sources and one article on same topic from a peer-reviewed journal. *Submits 1-2 page summary comparing the two articles; must submit both articles with summary (CRDN 1.4).

9. *Completes ADIME form on two clients (CRDN 1.2, 1.6, 3.1).


Intern Signature:


1 LIU-Post DI MNT-School FS rotation assignments-checklist.2019-2020



Rotation Assignment Checklist Rotation: School Foodservice (SFS) Concentration: Medical Nutrition Therapy (MNT) Weeks 3 Hours 96 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the School Foodservice rotation for interns in the MNT concentration.




1. Reviews policies and procedures and State and Federal guidelines for school lunch program; identifies role of support personnel and integrates into experience (CRDN 2.5).


3. Reviews job descriptions of personnel. Assists in creating employee work schedule as feasible (CRDN 4.1).

4. Observes cash collection, deposits, and accounting of receipts and free/reduced price meals.

5. Participates in/observes service of food. 6. Creates a bulletin board in the cafeteria or writes a

nutrition article relative to a current child/adolescent nutrition topic to accompany the monthly school menu.

*Submits photos of bulletin board or copy of article (CRDN 1.2, 3.5).

7. Develops and/or implements a survey to determine student preferences; analyzes results; suggests changes


resulting from survey. *Submits copy of survey, summary of data collection/analysis process and results, discussion of any changes implemented (CRDN 1.5, 2.7).

8. Attends administrative or association meeting with Foodservice Director. *Submits 1-page summary.

9. Develops and conducts an education program for students.

*Submits lesson plan with learning objectives, and educational materials (CRDN 1.2, 3.3, 3.4, 3.5, 3.7, 3.8).

10. *Creates a recipe that includes a government commodity item; incorporates HACCP principles into recipe instruction (CRDN 3.10, 4.2, 4.10).

11. *Develops and evaluates an in-service for foodservice staff.

*Submits lesson plan with learning objectives, and educational materials (CRDN 1.2, 3.3, 3.4, 3.5, 3.7, 3.8).

12. Researches a new product on the market: evaluates feasibility for facility, considering cost, quality, labor and equipment. If feasible, incorporates new product into a recipe and/or menu item and serves to students; evaluates acceptability of new product by food service staff and students.

*Submits 1-2 page summary of activity, results, outcome (CRDN 4.7).

13. *Evaluates one area in the foodservice operation and submits suggestions for reducing waste in this area (CRDN 4.6).

14. Analyzes current menu for variety and adherence to guidelines.

*Submits 1-page summary with critique, and recommendations if/as necessary; includes copy of school menu (CRDN 1.2, 1.6, 3.10).

15. Develops a one-month menu for a school, with considerations of standard dietary guidelines, production requirements, labor availability, cost and equipment.

*Submitted menu should include: • Grade or age level • Menu pattern • Portion sizes

*Documents and analyzes meal costs for one week of the menu; *Describes how created menu compares to facility’s standards and guidelines; *Documents ideas for increasing revenue from school lunch and/or lowering meal costs (CRDN 1.2, 1.6, 3.9, 3.10, 4.5).



Intern Signature:


1 LIU-Post DI Renal rotation assignments-checklist.2019-2020



Rotation Assignment Checklist Rotation: Renal (REN) Concentration: Health & Wellness (H&W); Medical Nutrition Therapy (MNT) Weeks 2-3 H&W 2 weeks; MNT 2-3 weeks Hours 64-96 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Facility Name: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Renal rotation.




Completed Not Completed N/A or N/O

1. Reads, if available, policy & procedure manual; identifies services available to clients; identifies roles of support personnel and integrates into experience (CRDN 2.5).


3. Becomes familiar with: nutritional assessment form, charting procedures, and educational materials used with clients.

4. Completes the Nutrition Care Process for at least two patients; prepares documentation for the medical records using the facility assessment form or the electronic health record if available. *Submits completed assessments (CRDN 1.2, 1.6, 3.1, 4.4).

5. Conducts counseling session(s) for patients needing medical nutrition therapy (CRDN 3.3, 3.6).

6. *Develops one education material to be used for patients (CRDN 1.2, 3.5).

2 LIU-Post DI Renal rotation assignments-checklist.2019-2020

7. *Creates a 1-page chart on renal medications, vitamins and supplements; includes food-medication interactions and side effects (CRDN 1.2).

8. *Prepares 1 PMR for a dialysis patient (CRDN 1.2, 1.6, 3.1, 4.4).

9. *Prepares 1 abstract with a critique of the research, relevant to medical nutrition therapy for kidney disease from a professional journal—see separate instructions (CRDN 1.4).


Intern Signature:


1 LIU-Post DI Research rotation assignments-checklist.2019-2020



Rotation Assignment Checklist Rotation: Research Concentration: Health & Wellness (H&W); Medical Nutrition Therapy (MNT) Weeks 3 Hours 96 N/A = Not Applicable; N/O = Not Observable Intern Name: __________________________________________ Project Title: ________________________________________

• Following are the required learning activities (assignments and expectations) and their associated competencies (CRDNs) for the Research rotation.

• Interns in both the MNT and H&W concentrations must complete the Research project. • Preceptor will initial appropriate column to acknowledge completion of learning activity. • Assignments marked with an asterisk must also be submitted in final rotation packet to

Clinical Instructor along with the assignment checklist, which must be signed by preceptor (Additional instructions for each component and the project rubric are distributed separately and available on Blackboard). Completed Not Completed N/A or N/O


2. Obtains IRB approval for research project (CRDN 2.1, 1.5, 2.10)

3. *Develops research project proposal (CRDN 1.2, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3, 2.10, 4.4).

4. Distributes survey, collects and analyzes data (CRDN 1.5, 1.6, 2.1, 2.3, 2.10, 2.11, 4.4).

5. *Develops final manuscript (CRDN 1.2, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3, 2.10, 4.4).

6. Presents project to faculty and/or preceptors (CRDN 2.2, 2.3, 2.10).

Preceptor Comments: Preceptor Signature: Intern Signature: Clinical Instructor Comments: Intern Signature: Clinical Instructor Signature:

NTR 611 Concepts for Nutrition Practice 2019-2020

1. Intern's Name*

LIU PostDietetic InternshipNTR 611 EVALUATION

Performance: 2 = Meets competency 1 = Falls below competency NA = Not Applicable / NO = Not Observable

Course faculty will evaluate the following:

2 1 NA NO

Utilizes the EvidenceAnalysis Library (EAL)from the Academy ofNutrition and Dietetics(Academy) and otherevidence-basedresources to completecase studies and createlesson plans

2. Applies evidence-based guidelines, systematic reviews and scientific literature (CRDN 1.2)*

2 1 NA NO

Interprets clinicalinformation and apply itto the NCP duringcompletion of casestudies

3. Incorporates critical-thinking skills in overall practice (CRDN 1.6)*

2 1 NA NO

Shares responsibilitiesfor formulatingresponses in groupwork, and participatesintelligently andrespectfully in groupdiscussions

4. Demonstrates active participation, teamwork and contributions in group settings (CRDN 2.3)*

2 1 NA NO

Establishes goals for theyear ahead, withconsideration ofstrengths and supportivefactors, potential barriersand challenges, andstrategies to overcomethe latter.

5. Performs self-assessment and develop goals for self-improvement throughout the program (CRDN 2.12)*

2 1 NA NO

Demonstrates minimumproficiency with NFPAwhen practiced in theLIU PostInterprofessionalSimulation Center.

6. Conducts nutrition focused physical assessment (NFPA) (CRDN 3.2)*

7. Final course grade*

8. NTR 611 Faculty e-Signature/Date*

For each statement, please select the appropriate letter to correspond with the following criteria:S = SatisfactoryNI = Needs ImprovementU = UnsatisfactoryNA = Not Applicable

S NI U N/A

1. Medical Terminology study guide was useful*

S NI U N/A

2. Presentation on nutrition assessment was a needed review*

S NI U N/A

3. Review of the nutrition care process was informative*

S NI U N/A

4. Assignments to complete assessment forms were helpful*

S NI U N/A

5. Review and practice on charting/note writing was necessary*

S NI U N/A

6. PMR assignment was worthwhile*

S NI U N/A

7. Review of diabetic diet and menu planning was informative*

S NI U N/A

8. Review of creating lesson plans and presentations was informative & useful.*

S NI U N/A

9. Time to complete assignments in workshop format was helpful*

S NI U N/A

10. There was sufficient guidance given by the instructor(s)*

11. If you answered NI or U to any of the above questions, please provide detailed feedback on why youselected that response

12. Please provide any additional feedback on the session in general

13. Date

NTR 615 DI Clinical Seminar I 2019-2020

1. Intern's Name*




2 1 NA NO



2 1 NA NO



3 2 1 NA NO



2 1 NA NO

Encouragesresourcefulness inundergraduate student,provides constructivefeedback, and makesself available forquestions

5. Practice and/or role play mentoring and precepting others (CRDN 2.15)*



NTR 615 DI Clinical Seminar I 2019-2020

1. Intern's Name*




2 1 NA NO



2 1 NA NO



2 1 NA NO



2 1 NA NO

Encouragesresourcefulness inundergraduate student,provides constructivefeedback, and makesself available forquestions

5. Practice and/or role play mentoring and precepting others (CRDN 2.15)*



NTR 616 DI Clinical Seminar II 2019-2020

1. Intern's Name*




2 1



2 1



2 1

Writes a letter tophysicians or agencyadministrators solicitingsupport of their businessplan for a privatepractice or communitynutrition program thatincludes evidence-based justification

4. Justify programs, products, services and care using appropriate evidence or data (CRDN 1.3)*

2 1



2 1

Writes a reflection aboutgoals established inNTR 611 and NTR 626,describes whether or notthe goals wereachieved, and identifiessupportive factorsand/or barriers thataffected their progress.

6. Performs self-assessment and develop goals for self-improvement throughout the program (CRDN 2.12)*

7. Prepares a plan for professional development according to Commission on Dietetic Registrationguidelines (CRDN 2.13)

*

(2) Meets competency--Scores a satisfactory on Professional Development Portfolio assignment using Commission on DieteticRegistration’s (CDR) on-line Dream Wizard demo

(1) Developing--Scores less than satisfactory on Professional Development Portfolio assignment using Commission on DieteticRegistration’s (CDR) on-line Dream Wizard demo

8. Conduct nutrition focused physical assessment (NFPA) (CRDN 3.2)*

Meets minimum expectations on "Nutrition-Focused Physical Exam Skills Assessment Rubric"

Does not meet minimum expectations on "Nutrition-Focused Physical Exam Skills Assessment Rubric"

9. Develop a plan to provide or develop a product, program or service that includes a budget, staffingneeds, equipment and supplies(CRDN 4.8)

*

(2) Meets competency--Scores a "satisfactory" on business plan project

(1) Developing--Scores "developing" on business plan project

10. Explain the process for coding and billing for nutrition and dietetics services to obtain reimbursementfrom public or private payers, fee-for-service and value-based payment systems (CRDN 4.9)

*

(2) Meets competency--Scores a "satisfactory" on Coding and Billing assignment

(1) Developing--Scores "developing" on Coding and Billing assignment



MNT--Counseling & Education Clinical Instructor 2019-2020

1. Intern's Name*

2. Facility*

MEDICAL NUTRITION THERAPY: Counseling & Education (C & E) Clinical Instructor will evaluate the following assignments:

3. Evaluates emerging research for application in nutrition and dietetics practice (CRDN 1.4).*

(2) Meets Competency: Writes a comparison between a lay article and a peer-reviewed article that is missing zero or one keypoint and no more than two writing errors.

(1) Developing Below: Writes a comparison between a lay article and a peer-reviewed article that is missing more than one keypoint and has more than two writing errors.

N/A

4. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1) ADIME #1:

*

(2) Meets Competency : Completes one ADIME reports and scored ≥ 83

(1) Developing: Completes one ADIME report and scored < 83

N/A

5. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1) ADIME #2:

*

(2) Meets Competency: Completes one ADIME reports and scored ≥ 83

(1) Developing: Completes one ADIME report and scored < 83

N/A

6. Incorporates critical thinking skills in overall practice (CRDN 1.6)*

(2) Meets Competency: Scores >55 points on Diagnosis and Intervention sections of ADIME rubrics

(1) Developing: Scores <55 points on Diagnosis and Intervention sections of ADIME rubrics

N/A

7. Comments:*

8. Final rotation grade*

9. Clinical Instructor e-Signature/Date

*

MNT--Counseling and Education Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONMEDICAL NUTRITION THERAPY: Counseling & Education (C & E)


Preceptor will evaluate the following assignments completed at the facility:

2 1 NA NO

Identifies and measuresappropriate facilityprogram objectives foroutcomes assessment

3. Selects indicators of program quality and measures achievement of objectives (CRDN 1.1)*

2 1 NA NO

Incorporates evidence-based analysis intointerventions on patientassessments and/oreducation materials


2 1 NA NO

Acts professionally andfollows the A.N.D. Scopeof Dietetics Practice andCode of Ethics for theProfession of Dietetics

5. Practices in compliance with current federal regulations and state statues and rules, as applicable, andin accordance with accreditation standards for the Profession of Dietetics (CRDN 2.1)Shows cultural competence/sensitivity in interactions with clients, colleagues, and staff (CRDN 2.11)

*

2 1 NA NO

Understands the role ofsupport personnel andintegrates intoexperience

6. Assigns patient care activities to support personnel as appropriate (CRDN 2.5)*

2 1 NA NO

Integrates into requiredexperience

7. Demonstrates effective communications skills for clinical and customer services in a variety of formats(CRDN 3.3)

*

2 1 NA NO

Considers culture andliteracy level of audiencewhen developingprogram materials

8. Develops nutrition education materials that are culturally and age appropriate and designed for theliteracy level of the audience (CRDN 3.5)

*

2 1 NA NO

Identifies and utilizesappropriate evidence formeasuring facilityprogram objectives thatsupports programs,products and serviceson outcomesassessment assignment

9. Justifies programs, products, services, and care using appropriate evidence or data (CRDN 1.3)*

2 1 NA NO

A) Conducts nutritionassessment ofpatients/residents withmedical problems

B) Determines nutritiondiagnosis, etiology,signs and symptoms

C) Preparesdocumentation ofnutrition assessment,diagnosis, intervention,monitoring andevaluation

10. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1)

*

2 1 NA NO

A) Establishes rapportwith client

B) Applies “client-centered” counseling

C) Uses appropriateeducation materials

11. Uses effective education and counseling skills to facilitate behavior change (CRDN 3.6)*

12. Overall AssessmentComments on intern’s performance and evaluation of this individual as a candidate for a position in yourorganization:

*

13. DI Preceptor e-Signature/Date*

14. Intern e-Signature/Date*

MNT-Community Nutrition: Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

MNT: Community NutritionClinical Instructor will evaluate the following assignments:

3. Participates in professional and community organizations (CRDN 2.9)*

(2) Meets Competency: Writes a reaction paper that summarizes a continuing education program at a professional meeting;informative but missing no more than two points; used correct grammar, with no more than one grammatical/ typographical error.

a (1) Developing : Writes a reaction paper that summarizes a continuing education program at a professional meeting; informativebut missing more than two points; more than two grammatical/ typographical errors.

N/A

4. Participates in public policy activities, including both legislative and regulatory initiatives (CRDN 2.14)*

(2) Meets Competency: Writes letter to public official on nutrition issue relative to community site; information to support the issueis missing no more than two points

(1) Developing: Writes letter to public official on nutrition issue relative to community site; information to support the issue ismissing more than two points

N/A

5. Demonstrates professional writing skills in preparing professional communications (CRDN 2.2)*

(2) Meets Competency: Writes letter to public official on nutrition issue relative to community site that has no more than twowriting competency errors for grammar, spelling, punctuation or sentence structure

(1) Developing: Writes letter to public official on nutrition issue relative to community site that has more than two writingcompetency errors for grammar, spelling, punctuation or sentence structure

N/A

6. Comments:*


*


MNT--Community Nutrition Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONMNT: Community Nutrition



2 1 NA NO

Incorporates evidence-based information intoall presentations andeducation materials


2 1 NA NO

Identifies nutritionprograms and policies,agency structure andcriteria for clients toreceive services;describes the nutritionalconcerns of the targetpopulation served by theagency


2 1 NA NO


5. Practices in compliance with current federal regulations and state statutes and rules as applicable and inaccordance with accreditation standards for the Profession of Dietetics (CRDN 2.1)Shows cultural competence/sensitivity in interactions with clients, colleagues, and staff (CRDN 2.11)

*

2 1 NA NO



*

2 1 NA NO

A) Develops content ofprogram that isevidence-based andappropriate for targetaudience

B) Selects appropriatemethod to communicatemessage

C) Delivers presentationprofessionally

7. Designs, implements and evaluates presentations to a target audience (CRDN 3.4)*

2 1 NA NO

Conducts and/or assistsin nutrition assessmentfor target groups andprepares an educationprogram

8. Develops a program that promotes consumer health, wellness and lifestyle management (CRDN 3.7)*

2 1 NA NO

Responds to consumer(student, staff) questionsrespectfully,incorporating science-based content

9. Delivers respectful, science-based answers to consumer questions concerning emerging trends (CRDN3.8)

*

2 1 NA NO



*

2 1 NA NO

Conducts nutritionassessment andparticipates in nutritionintervention ofcommunity group

11. Performs the Nutrition Care Process for groups and populations (CRDN 3.1)*

2 1 NA NO

A) Displays appropriateand respectfulinterpersonal,communication, andnegotiation skills withco-workers and clients

B) Arranges forvolunteer service inorganization providingemergency foodprogram

12. Demonstrates negotiation skills (CRDN 2.8)*


*

Health & Wellness: Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

Health & WellnessClinical Instructor will evaluate the following assignments:

2. Evaluates emerging research for application in nutrition and dietetics practice (CRDN 1.4)*

(2) Meets Competency: Writes a comparison between a lay article and a peer-reviewed article that is missing one key point andno more than two writing errors.

(1) Developing Below: Writes a comparison between a lay article and a peer-reviewed article that is missing more than one keypoint and has more than two writing errors.

N/A

3. Participates in professional and community organizations (CRDN 2.9)*

(2) Meets Competency: Writes a reaction paper that summarizes a continuing education program at a professional meeting;informative but missing no more than two points; used correct grammar, with no more than one grammatical/ typographical error.

(1) Developing Below: Writes a reaction paper that summarizes a continuing education program at a professional meeting;informative but missing more than two points; more than two grammatical/ typographical errors.

N/A

4. Participates in public policy activities, including both legislative and regulatory initiatives (CRDN 2.14)*

(2) Meets Competency: Writes letter to public official on nutrition issue relative to health and wellness; information to support theissue is missing no more than two points

(1) Developing: Writes letter to public official on nutrition issue relative to health and wellness; information to support the issue ismissing more than two points

N/A


(2) Meets Competency: Writes letter to public official on nutrition issue relative to community site that has no more than twowriting competency errors for grammar, spelling, punctuation or sentence structure

(1) Developing: Writes letter to public official on nutrition issue relative to community site that has more than two writingcompetency errors for grammar, spelling, punctuation or sentence structure

N/A

6. Selects indicators of program quality and measures achievement of objectives (CRDN 1.1)*

(2) Meets Competency: Conducts an outcomes assessment on clients participating in counseling that is organized and includesadequate data.

(1) Developing: Conducts an outcomes assessment on clients participating in counseling that is not well organized and/ormissing data.

N/A

7. Perform self-assessment and develop goals for self-improvement throughout the program (CRDN 2.12)*

(2) Meets Competency: Submits a self-assessment summary comparing counseling skills from beginning to end of rotation thatomits either MI or CBT tools, techniques and/or principles

(1) Developing: Submits a self-assessment summary comparing counseling skills from beginning to end of rotation that omitsboth MI and CBT tools, techniques and/or principles

N/A

8. Designs, implements and evaluates a workshop on nutrition for athletic performance for a college sportsteam, that includes team-specific outcomes (H&W 1)

*

(2) Meets Competency: Achieves at least satisfactory evaluation for group teaching in all criteria on a workshop that is tailored fora specific sports team and includes team-specific outcomes.

(1) Developing: Receives less than satisfactory evaluation for group teaching in some criteria on a workshop that may not betailored for a specific sports team and/or does not include team-specific outcomes.

N/A

9. Demonstrate effective use of Motivational Interviewing (MI) and/or Cognitive Behavioral Therapy (CBT)with clients (H&W 2)

*

(2) Meets Competency: Earns a "satisfactory" overall rating on the "Evaluation of Counseling Skills" by the second observation

(1) Developing: Earns a "needs improvement" overall rating on the "Evaluation of Counseling Skills" by the second observation

N/A

10. Proposes and uses procedures as appropriate to the practice setting to reduce waste and protect theenvironment. (CRDN 4.6)

*

(2) Meets Competency : Proposes a strategy for reducing waste in the campus dining hall that is practical and appropriate for thefacility

(1) Developing : Proposes a strategy for reducing waste in one area in the dining hall; may not be practical and appropriate for thefacility

N/A

11. Performs management functions related to safety, security and sanitation that affect employees,customers, patients, facilities and food (CRDN 4.2)

*

(2) Meets Competency : Develops/modifies standardized recipe; incorporates HACCP principles (missing no more than one) intorecipe instruction

(1) Developing : Develops/modifies standardized recipe; incorporates HACCP principles (missing > one) into recipe instruction

N/A

12. Development and delivery of products, programs or services that promote consumer health, wellnessand lifestyle management (CRDN 3.7)Conducts feasibility studies for products, programs or services with consideration of costs and benefits(CRDN 4.7)

*

(2) Meets Competency: Researches new product that meets healthy guidelines and practical for campus dining hall; may nothave implemented or evaluated product; considers costs and benefits

(1) Developing: Researches new product that may not meet healthy guidelines and practical for campus dining all; and/or doesnot implement and evaluate product or consider costs and benefits

N/A

13. Develops and evaluates recipes, and menus for acceptability and affordability that accommodate needsof various populations, groups, individuals (CRDN 3.10)

*

(2) Meets Competency : Plans a one week menu for a special population; analyzes adequacy based on criteria; may not includea complete evaluation of criteria with recommendations.

(1) Developing: Plans a one week menu for a special population; analyzes adequacy based on criteria; does not include criteriaand/or evaluation of criteria with recommendations.

N/A

14. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1) ADIME #1

*

(2) Meets Competency: Completes ADIME report scored ≥ 83

(1) Developing: Completes ADIME report scored <83.

N/A

15. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1) ADIME #2

*

(2) Meets Competency : Completes ADIME report scored ≥ 83

(1) Developing: Completes ADIME report scored <83.

N/A


(2) Meets Competency: Scores >55 points on Diagnosis and Intervention sections of ADIME rubrics

(1) Developing: Scores <55 points on Diagnosis and Intervention sections of ADIME rubrics

N/A

17. Comments:*

18. Overall rotation grade*


*

Health & Wellness Final Evaluation 2019-2020: Preceptor

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONHealth & Wellness



2 1 NA NO



2 1 NA NO



2 1 NA NO

Utilizes appropriatemethods andprocedures for creatingand distributing studentpreferences survey,collecting and analyzingdata, andcommunicating results

5. Conducts projects using appropriate research methods, ethical procedures and data analysis (CRDN1.5)

*

2 1 NA NO

Appropriately delegatesresponsibilities toundergraduate studentswhile mentoring

6. Assigns care activities to support personnel as appropriate (CRDN 2.5)*

2 1 NA NO

Encouragesresourcefulness inundergraduate student,provides constructivefeedback, and makesself available forquestions on a regularbasis to discussquestions and concerns

7. Practices and/or role plays mentoring and precepting others (CRDN 2.15)*

2 1 NA NO



*

2 1 NA NO





2 1 NA NO



*

2 1 NA NO

A) Establishes rapportwith client; applies“client-centered”counseling

B) Uses appropriateeducation materials


2 1 NA NO



2 1 NA NO

Develops andimplements a survey inthe dining hall; analyzesresults and suggestschanges resulting fromsurvey

13. Applies leadership skills to achieve desired outcomes (CRDN 2.7)*

3 2 1 NA NO

Assists with ordering,receiving, production &distribution of foodbased on inventory &menu; assists with therequisition of suppliesfor food production;reviews work schedule

14. Coordinates procurement, production, distribution and service of goods and services (CRDN 3.9)*

2 1 NA NO



2 1 NA NO



*

2 1 NA NO




2 1 NA NO


18. Practices in compliance with current federal regulations and state statutes and rules as applicable andin accordance with accreditation standards for the Profession of Dietetics (CRDN 2.1)Shows cultural competence/sensitivity in interactions with clients, colleagues, and staff (CRDN 2.11)

*


*



Hospital: Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

Clinical Instructor will evaluate the following assignments:

3. Evaluates progression of clinical skills from the beginning to the end of the rotation. (CRDN 2.12)*

(2) Meets Competency: Writes a summary of skills (clinical knowledge, efficiency, interpersonal, and negotiation) utilized duringstaff relief compared to starting the rotation that shows expected growth.

(1) Developing Below: Writes a summary of skills (clinical knowledge, efficiency, interpersonal, and negotiation) utilized duringstaff relief compared to starting the rotation that shows growth, but not in all areas.

N/A

4. Analyze risk in nutrition and dietetics practice (CRDN 4.10)*

(2) Meets Competency: Writes an assessment of potential risks in the hospital setting that omits either the patient, the facility orthemselves, and/or has no more than two writing errors.

(1) Developing Below: Writes an assessment of potential risks in the hospital setting that omits two or more--the patient, thefacility or themselves, and/or has more than two writing errors.

N/A

5. Use effective education and counseling skills to facilitate behavior change. (CRDN 3.6)*

(2) Meets Competency: Earns a "satisfactory" overall rating on the "Evaluation of Interview and/or Diet Instruction" by the secondobservation in the hospital rotation.

(1) Developing Below: Earns a "needs improvement" overall rating on the "Evaluation of Interview and/or Diet Instruction" by thesecond observation in the hospital rotation.

6. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1): ADIME #1

*

(2) Meets Competency: Completes ADIME reports that was submitted by the deadline and scored ≥ 83-92

(1) Developing: Completes ADIME reports that was either submitted after the deadline and/or scored <83

N/A


*

(3) Exceeds Competency: Completes ADIME report that was submitted by the deadline and scored ≥ 93

(2) Meets Competency : Completes ADIME reports that was submitted by the deadline and scored ≥ 83-92

(1) Developing Below : Completes ADIME reports that was either submitted after the deadline and/or scored <83

N/A

8. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1): PMR #1

*

(2) Meets Competency: Completes PMR reports that was submitted by the deadline and scored ≥ 83

(1) Developing : Completes PMR reports that was either submitted after the deadline and/or scored <83

N/A


*



N/A

10. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1): Case Study

*

(2) Meets Competency : Completes Case Study that was submitted by the deadline and scored ≥ 83

(1) Developing: Completes Case Study that was either submitted after the deadline and/or scored <83

N/A

11. Applies evidence-based guidelines and scientific literature in the nutrition care process (CRDN 1.2):ADIMEs, PMRs, Case Study.

*

(2) Meets Competency : Incorporates evidence analysis into interventions on all ADIME reports, PMRs, and case study.

(1) Developing : Evidence analysis not included in all ADIME reports, PMRs, and case study and/or not relative to intervention.

N/A


(2) Meets Competency : Scores >18 points for items 16-19 on evaluation of written case study

(1) Developing : Scores < 18 points for items 16-19 on evaluation of written case study

N/A

13. Comments:*



*

Hospital: Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

Clinical Instructor will evaluate the following assignments:

3. Evaluates progression of clinical skills from the beginning to the end of the rotation. (CRDN 2.12)*

(2) Meets Competency: Writes a summary of skills (clinical knowledge, efficiency, interpersonal, and negotiation) utilized duringstaff relief compared to starting the rotation that shows expected growth.

(1) Developing Below: Writes a summary of skills (clinical knowledge, efficiency, interpersonal, and negotiation) utilized duringstaff relief compared to starting the rotation that shows growth, but not in all areas.

N/A

4. Analyze risk in nutrition and dietetics practice (CRDN 4.10)*

(2) Meets Competency: Writes an assessment of potential risks in the hospital setting that omits either the patient, the facility orthemselves, and/or has no more than two writing errors.

(1) Developing Below: Writes an assessment of potential risks in the hospital setting that omits two or more--the patient, thefacility or themselves, and/or has more than two writing errors.

N/A

5. Use effective education and counseling skills to facilitate behavior change. (CRDN 3.6)*

(2) Meets Competency: Earns a "satisfactory" overall rating on the "Evaluation of Interview and/or Diet Instruction" by the secondobservation in the hospital rotation.

(1) Developing Below: Earns a "needs improvement" overall rating on the "Evaluation of Interview and/or Diet Instruction" by thesecond observation in the hospital rotation.


*

(2) Meets Competency: Completes ADIME reports that was submitted by the deadline and scored ≥ 83

(1) Developing: Completes ADIME reports that was either submitted after the deadline and/or scored <83

N/A


*

(2) Meets Competency : Completes ADIME reports that was submitted by the deadline and scored ≥ 83

(1) Developing Below : Completes ADIME reports that was either submitted after the deadline and/or scored <83

N/A


*



N/A


*



N/A

10. Performs the Nutrition Care Process and uses standardized nutrition language for patients/residents(CRDN 3.1): Case Study

*

(2) Meets Competency : Completes Case Study that was submitted by the deadline and scored ≥ 83

(1) Developing: Completes Case Study that was either submitted after the deadline and/or scored <83

N/A

11. Applies evidence-based guidelines and scientific literature in the nutrition care process (CRDN 1.2):ADIMEs, PMRs, Case Study.

*

(2) Meets Competency : Incorporates evidence analysis into interventions on all ADIME reports, PMRs, and case study.

(1) Developing : Evidence analysis not included in all ADIME reports, PMRs, and case study and/or not relative to intervention.

N/A


(2) Meets Competency : Scores >18 points for items 16-19 on evaluation of written case study

(1) Developing : Scores < 18 points for items 16-19 on evaluation of written case study

N/A

13. Comments:*



*

Hospital Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONHospital


Preceptor will evaluate the following tasks and assignments completed at the facility:

2 1 NA NO



2 1 NA NO



*

2 1 NA NO





*

2 1 NA NO




6. MNT concentration interns only--Develops and presents an inservice to the clinical dietetic staff oncurrent/emerging clinical nutrition research relevant to a population served at the facility. (MNT 1)

*

2 1 NO

Calculates, monitors,and evaluates parenteralnutrition for patients andresidents with complexmedical problems

7. MNT concentration interns only--Calculates, monitors, and evaluates parenteral nutrition for patients withcomplex medical problems (MNT 2)

*

2 1 NA NO

A) Establishes rapportwith patient




2 1 NA NO

Prepares documentationfor the medical record;utilizes electronic healthrecord

9. Applies current nutrition informatics to develop, store, retrieve, and disseminate information and data(CRDN 4.4)

*

2 1 NA NO

A) Identifies communityresources available topatient; refers patients toappropriate communityservices

B) Identifies referralplans for medicalservices needed tocomplete the nutritioncare process

10. Refers clients and patients to other professionals and services when needs are beyond individualscope practice (CRDN 2.6)

*

2 1 NA NO

Conducts clinical servicequality improvementactivity

11. Conducts clinical service quality improvement activity (CRDN 4.3)*

2 1 NA NO

Analyzes departmentproduct for cost/benefitcomparison.

12. Conducts feasibility studies for products with consideration of costs and benefits (CRDN 4.7)*

2 1 NA NO

A) Discerns indicationsfor product/formula use

B) Conducts mealrounds; follows throughwith personnel to makemeal adjustments

13. Develops and evaluates recipes, formulas and menus for acceptability to accommodate the culturaldiversity and health needs of patients/residents (CRDN 3.10)

*

2 1 NA NO

A) Works independently,providing medicalnutrition therapy forpatients in a designatedarea efficiently andcompetently

B) Displays appropriateinterpersonal,communication andnegotiation skills withstaff and patients


2 1 NA NO

A) Participates innutrition component ofdepartmental andinterdepartmentalmeetings

B) Interacts with otherhealthcare professionals(nurses, physicians, PA,etc.) to complete thenutrition care process

15. Demonstrates active participation, teamwork and contributions in group settings. (CRDN 2.3)Functions as a member of interprofessional teams. (2.4)

*


*

Health & Wellness Final Evaluation 2019-2020: Preceptor

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONHealth & Wellness



2 1 NA NO



2 1 NA NO



2 1 NA NO



*

2 1 NA NO

Appropriately delegatesresponsibilities toundergraduate studentswhile mentoring


2 1 NA NO

Encouragesresourcefulness inundergraduate student,provides constructivefeedback, and makesself available forquestions on a regularbasis to discussquestions and concerns

7. Practices and/or role plays mentoring and precepting others (CRDN 2.15)*

2 1 NA NO



*

2 1 NA NO





2 1 NA NO



*

2 1 NA NO

A) Establishes rapportwith client; applies“client-centered”counseling

B) Uses appropriateeducation materials


2 1 NA NO



2 1 NA NO

Develops andimplements a survey inthe dining hall; analyzesresults and suggestschanges resulting fromsurvey


2 1 NA NO

Assists with ordering,receiving, production &distribution of foodbased on inventory &menu; assists with therequisition of suppliesfor food production;reviews work schedule


2 1 NA NO



2 1 NA NO



*

2 1 NA NO




2 1 NA NO


18. Practices in compliance with current federal regulations and state statutes and rules as applicable andin accordance with accreditation standards for the Profession of Dietetics (CRDN 2.1)Shows cultural competence/sensitivity in interactions with clients, colleagues, and staff (CRDN 2.11)

*


*



Institutional Foodservice Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

INSTITUTIONAL FOOD SERVICE: Clinical Instructor will evaluate the following assignments:

3. Performs management functions related to safety, security and sanitation that affect employees,customers, patients, facilities and food (CRDN 4.2)Analyze risk in nutrition and dietetics practice (CRDN 4.10)

*


(1) Developing : Develops/modifies standardized recipe; incorporates HACCP principles (missing > one) into recipe instruction

N/A

4. Incorporates critical-thinking skills in overall practice (CRDN 1.6)Coordinates procurement, production, distribution and service of goods and services, demonstrating andpromoting responsible use of resources (CRDN 3.9)Develops and evaluates recipes, and menus for acceptability and affordability that accommodate needs ofvarious populations, groups, individuals (CRDN 3.10)

*

(2) Meets Competency: Plans cycle menu for institution; analyzes adequacy based on criteria; may not include a completeevaluation of criteria with recommendations

(1) Developing: Plans cycle menu for institution; analyzes adequacy based on criteria; does not include criteria and/or evaluationof criteria with recommendations

N/A


(2) Meets Competency: Plans cycle menu for institution; may not include a complete evaluation of science-based criteria

(1) Developing : Plans cycle menu for institution; does not include evaluation using science-based criteria

N/A

6. Analyze quality, financial, and productivity data for use in planning (CRDN 4.5)*

(2) Meets Competency: Plans cycle menu for institution that omits consideration and analysis of either cost or productivity; maynot include a complete evaluation of criteria and recommendations

(1) Developing : Plans cycle menu for institution that omits consideration and analysis of both cost and productivity; does notinclude criteria and/or evaluation of criteria and recommendations

N/A

7. Comments:



Institutional Food Service Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONFOOD SERVICE: Institutional (IFS)



2 1 NA NO


3. Assigns patient/resident care activities to support personnel as appropriate (CRDN 2.5)*

2 1 NA NO



*

2 1 NA NO

Incorporates evidence-based analysis into alleducational materialsand assignments.


2 1 NA NO



*

2 1 NA NO





2 1 NA NO



*

2 1 NA NO

Conducts clinical andcustomer service qualitymanagement activities

9. Conducts clinical and customer service quality management activities (CRDN 4.3)*

2 1 NA NO

Reviews specificationsfor one piece ofequipment relative tofacility needs, includingconsiderations forspace, placement, useand cost

10. Conducts feasibility studies for products, programs or services with consideration of costs and benefits(CRDN 4.7)

*

2 1 NA NO

A) Assists with ordering,receiving, production &distribution of foodbased on inventory &menu; assists with therequisition of suppliesfor food production;reviews work schedule

B) Evaluates deliverysystem of meals andnourishments


2 1 NA NO

A) Displays appropriateinterpersonal skills withemployees andsupervisors

B) Distinguishes jobdescriptions ofpersonnel; assists increating employee workschedule

12. Participates in management of human resources (CRDN 4.1)*


*



Intern's Evaluation of Clinical Instructor 2019-2020


S NI U N/A

Other (please specify)

1. Professional support was provided on an ongoing basis.*

S NI U N/A


2. Adequate guidance to promote learning was provided.*

S NI U N/A


3. Adequate observation was provided.*

S NI U N/A


4. Adequate feedback was provided.*

S NI U N/A


5. Feedback was provided in a timely manner.*

S NI U N/A


6. Evaluation conferences were worthwhile.*

S NI U N/A


7. Seminars were conducted in a professional manner.*

S NI U N/A


8. Demonstrated clinical skill and judgment.*

S NI U N/A


9. Offered support when difficulties arose.*

S NI U N/A


10. Was an effective mentor.*

11. If you choose NI or U for any question, please provide specific comments.

12. Please provide any additional feedback relative to your Clinical Instructor.*

13. Date*

Intern's Evaluation of LIU Post Dietetic Internship 2019-2020


S NI U N/A

1. Program Manual was a useful guide throughout the program.

S NI U N/A

2. Program Policies & Procedures were clear and easy to follow.

S NI U N/A

3. Program philosophy was clearly stated.

S NI U N/A

4. Goals/Objectives of the program were met.

S NI U N/A

5. Program requirements were clearly stated.

S NI U N/A

6. Curriculum and assignments were clear for each rotation.

S NI U N/A

7. Program evaluation process was clearly stated.

S NI U N/A

8. Facilities used for rotations (overall) were appropriate.

S NI U N/A

9. The variety of experiences in foodservice, community and medical nutrition therapy was adequate tomeet competencies on the assignment checklists.

S NI U N/A

10. Experience in the Health & Wellness emphasis was adequate.

S NI U N/A

11. Experience in the Medical Nutrition Therapy emphasis was adequate.

S NI U N/A

12. Number of weeks allotted to each rotation was adequate.

S NI U N/A

13. Seminars were a helpful supplement to the clinical experiences.

14. Guest speakers were helpful and effective

True

False


S NI U N/A

15. Program length was appropriate.

S NI U N/A

16. Overall preparation for entry-level dietetics was adequate.

S NI U N/A

17. Graduate coursework was relevant to dietetics practice.

18. If you responded "NI" or "U" for any question, please provide specific comments.

19. Please provide any additional specific feedback regarding the DI program: supervised practice,graduate coursework and seminar.

20. Date

Long Term Care Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONLong Term Care

Performance: 2 = Meets competency1 = Falls below competencyNA = Not Applicable / NO = Not Observable


2 1 NA NO



2 1 NA NO



*

2 1 NA NO

Identifies or writesaccurate PESstatements anddevelops interventionsto appropriately addressPES statements on allpatient assessments.


2 1 NA NO

Incorporates evidence-based analysis into allinterventions on patientassessments.


2 1 NA NO

A) Conducts nutritionassessment of residentsusing the assessmentprocess utilized in thefacility and MDS 3.0.

B) Calculates tubefeeding for a residentthat is accurate andconsiders resident'senergy, protein and fluidneeds, flush, andappropriate choice offormula.


*

2 1 NA NO

Prepares documentationof nutrition assessmentfor the medical record;utilizes electronic healthrecord if available.


*

2 1 NA NO




9. Demonstrates effective communication skills for clinical and customer services in a variety of formatsand settings (CRDN 3.3)Designs, implements and evaluates presentations to a target audience (CRDN 3.4)Develops nutrition education materials that are culturally and age appropriate and designed for theeducational level of the audience (CRDN 3.5)

*

2 1 NA NO

A) Establishes rapportwith residents

B) Uses appropriateeducation materials ifnecessary


2 1 NA NO

Identifies referral plansfor medical servicesneeded to complete thenutrition care process

11. Refers clients and patients to other professionals and services when needs are beyond individualscope practice (CRDN 2.6)

*

2 1 NA NO

Conducts clinical servicequality improvementactivity

12. Conducts clinical service quality improvement activity (CRDN 4.3)*

2 1 NA NO

A) Discerns indicationsfor product/formula use

B) Conducts mealrounds; follows throughwith personnel to makemeal adjustments

13. Develops and evaluates recipes, formulas and menus for acceptability to accommodate the culturaldiversity and health needs of residents (CRDN 3.10)

*

2 1 NA NO

Displays appropriateinterpersonal,communication andnegotiation skills withstaff and residents.

14. Demonstrates negotiation skills (CRDN 2.8)Functions as a member of interpersonal teams (CRDN 2.4)

*

2 1 NA NO

A) Participates innutrition component ofdepartmental andinterdepartmentalmeetings.

B) Interacts with otherhealthcare professionals(nurses, physicians, PA,etc.) to complete thenutrition care process.



*



Long-term Care: Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

Long Term CareClinical Instructor will evaluate the following assignments:


*

(2) Meets Competency: Completes one PMR report and scored ≥83

(1) Developing: Completes one PMR report and scored < 83.

N/A

4. Prepares one abstract with a critique of the research, relevant to medical nutrition therapy for geriatricsfrom a professional journal (CRDN 1.4).

*

(2) Meets Competency:Completes one abstract and scored >83

(1) Developing:Completes one abstract and scored < 83

N/A

5. Comments*



*

LIU Post DI Professional Behavior Evaluation 2019-2020: Preceptors

1. Intern*

2. Preceptor*

3. Rotation*

4. Date*

This evaluation form is to be used for MIDPOINT Evaluation in all rotations longer than 5 weeks and should be used IN ADDITION tothe final evaluation for all rotations.

Performance Criteria:2=Performance meets expectations1=Performance frequently falls below expectations

2 1 NA

1. Organization andPlanning: Organizes andmanages time efficiently;completes tasks withinspecified time frames;provides accurateinformation about workand services completed.

2. Decision Making:Recognizesproblems/potentialproblems; makes sounddecisions underpressure; exercises goodjudgment; demonstratesprogress towardindependencethroughout rotation.

5. Demonstrates professional attributes in all areas of practice.(CRDN 2.10)*

3. Dependability: Followsthrough withassignments; arrangespersonal schedule toavoid interfering withprofession obligations;prompt; meetsprofessionalcommitments/obligationsas agreed with others.

4. Initiative: Actspromptly; willing to takeindependent action;consistently attainsgoals; volunteersenthusiastically; self-motivated.

5. Resourcefulness:Readily determinesalternative course of planof action in event ofchange; seeks additionallearning experiences toimprove areas ofknowledge; thinks “out ofthe box”.

6. Adaptability: Flexible;demonstrates a positive“attitude” to newassignments, change,and adversity.

7. Enthusiasm: Maintainsa positive outlook;demonstratesconfidence; displaysinterest and enthusiasm.

8. Interpersonal Skills:Conducts self in a tactful,professional and positivemanner; acceptscriticism; is cooperativeand respectful of patients& staff.

2 1 NA

9. Professional/EthicalConduct: Adheres topolicies and proceduresof the institution andinternship program;conducts self withhonesty, integrity, andfairness; accepts andrespects supervision andguidance; respects andmaintains theconfidentiality of patientsand personnel.

10. Verbal/Non-VerbalCommunication: Listensand follows directions asgiven; activelyparticipates indiscussions andmeetings; demonstratesa positive attitudetowards workload,preceptors, peers andclients.

11. WrittenCommunication: Writtenwork is well-organized,clear, concise,professional andconsistent with thedocumentation policiesand procedures of thefacility.

12. ProfessionalDevelopment: Knowsand uses nutritionreferences andresources appropriately;is aware ofpersonal/professionalstrengths andweaknesses; completesself-assessment anddevelops appropriatesplans for professionaldevelopment.

2 1 NA

6. Please comment on punctuality and attendance record: Is the intern’s attendance record satisfactory,taking into account an imperfect traffic system and legitimate absences

*

7. Any additional comments regarding the intern’s professional behavior.*

8. Self-Evaluation for Intern to Complete at the Midpoint Evaluation of Hospital rotation (Intern completesthis question with DI Director/Clinical Coordinator): Please list 2 things you would like to achieve or improve upon at the completion of this rotation:

9. e-Signature of Intern & Date*

10. e-Signature of Preceptor & Date*

Renal: Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

RenalClinical Instructor will evaluate the following assignments:


*

(2) Meets Competency: Completes one PMR report and scored >83

(1) Developing: Completes one PMR report and scored < 83

N/A


(2) Meets Competency: Scores >25 points on Nutrition Care Process section of PMR rubric

(1) Developing: Scores <25 points on Nutrition Care Process section of PMR rubric

N/A

5. Evaluates emerging research for application in nutrition and dietetics practice (CRDN 1.4).*

(2) Meets Competency: Completes one abstract with a critique of research relevant to medical nutrition therapy for kidney diseasefrom a professional journal and scored >83

(1) Developing: Completes one abstract with a critique of research relevant to medical nutrition therapy for kidney disease from aprofessional journal and scored < 83

N/A

6. Comments:*



*

Renal Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATION Renal



2 1 NA NO

Incorporates evidence-based analysis into allinterventions on patientassessments.


2 1 NA NO


4. Practices in compliance with current federal regulations and state statutes and rules, as applicable, andin accordance with accreditation standards for the Profession of Dietetics (CRDN 2.1)Shows cultural competence/sensitivity in interactions with clients, colleagues, and staff (CRDN 2.11)

*

2 1 NA NO



*

2 1 NA NO



2 1 NA NO




7. Performs the Nutrition Care Process and uses standardized nutrition language for patients (CRDN 3.1)*

2 1 NA NO



*

2 1 NA NO

A) Establishes rapportwith client




2 1 NA NO

Prepares documentationfor the medical record;utilizes electronic healthrecord


*


*



Research Project Evaluation 2019-2020

1. Intern's Name*

Research ProjectPreceptor will evaluate the following:

2. Apply evidence-based guidelines, systematic reviews and scientific literature. (CRDN 1.2)*

(2) Meets Competency: Scores 4 points on Research rubric for appropriate references and APA format documentation

(1) Developing: Scores >3 points on Research rubric for appropriate references and APA format documentation

3. Evaluates emerging research for application in nutrition and dietetics practice (CRDN 1.4)*

(2) Meets Competency: Scores 16-24 points on "Proposal" section of Research rubric

(1) Developing Below: Scores >15 points on "Proposal" section of Research rubric

4. Conduct projects using appropriate research methods, ethical procedures and data analysis. (CRDN 1.5)*

(2) Meets Competency: Earns an overall "satisfactory" score on the Research rubric

(1) Developing: Earns an overall "developing" score on the Research rubric


(2) Meets Competency: Scores 4 points on Research rubric for displaying critical thinking in the development of researchquestion

(1) Developing: Scores >3points on Research rubric for displaying critical thinking in the development of research question

6. Practice in compliance with current federal regulations and state statutes and rules, as applicable and inaccordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code ofEthics for the Profession of Nutrition and Dietetics (CRDN 2.1)

*

(2) Meets Competency: Earns an overall "satisfactory" score on the Research rubric

(1) Developing: Earns an overall "developing" score on the Research rubric

7. Demonstrate active participation, teamwork and contributions in group settings (CRDN 2.3)*

(2) Meets Competency: Shares responsibilities for all aspects of research project and receives positive peer evaluations fromevery group member

(1) Does Not Meet Competency: Fails to shares responsibility for one or more aspects of research project and/or receivesnegative peer evaluation from one or more group member

8. Show cultural competence/sensitivity in interactions with clients, colleagues and staff (CRDN 2.11)*

(2) Meets Competency: Demonstrates respect for cultural, ethnic, racial and gender differences when interacting with students,staff, faculty and peers

(1) Does Not Meet Competency: Demonstrates disrespect for cultural, ethnic, racial and gender differences when interacting withstudents, staff, faculty and peers

9. Apply current nutrition informatics to develop, store, retrieve and disseminate information and data(CRDN 4.4)

*

(2) Meets Competency: Scores 9 points on the Research rubric for data collection and statistical analysis

(1) Developing: Scores >8 points on the Research rubric for data collection and statistical analysis


(2) Meets Competency: Score 4 points on the writing competency section of the Research rubric

(1) Developing: Score >3 points on the writing competency section of the Research rubric

11. Comments:*


13. Preceptor e-Signature/Date

*

MNT-School Foodservice Clinical Instructor Evaluation 2019-2020

1. Intern's Name*

2. Facility*

MNT: School FoodserviceClinical Instructor will evaluate the following assignments:

3. Proposes and uses procedures as appropriate to the practice setting to reduce waste and protect theenvironment. (CRDN 4.6)

*

(2) Meets Competency: Proposes a strategy for reducing waste in one area of school foodservice that is practical and appropriatefor the facility

(1) Developing Below : Proposes a strategy for reducing waste in one area of school foodservice; may not be practical andappropriate for the facility

N/A

4. Performs management functions related to safety, security and sanitation that affect employees,customers, patients, facilities and food (CRDN 4.2)Analyzes risk in nutrition and dietetics practice (CRDN 4.10)

*


(1) Developing Below : Develops/modifies standardized recipe; incorporates HACCP principles (missing > one) into recipeinstruction

N/A

5. Conducts feasibility studies for products, programs or services with consideration of costs and benefits(CRDN 4.7)

*

(2) Meets Competency: Researches new product that meets healthy guidelines and practical for facility; implements andevaluates product considering costs and benefits; may not be able to follow implementation and evaluation

(1) Developing : Researches new product that meets healthy guidelines and practical for facility; does not implement andevaluate product considering costs and benefits

N/A

6. Develops and evaluates recipes, and menus for acceptability and affordability that accommodate needsof various populations, groups, and individuals (CRDN 3.10)

*

(2) Meets Competency: Plans monthly school menu that accommodates cultural diversity and meets health needs of thepopulation; may not include a complete evaluation of criteria with recommendations

(1) Developing Below: Plans monthly school menu that does not accommodate cultural diversity or meets health needs of thepopulation; does not include criteria and/or evaluation of criteria with recommendations

N/A

7. Incorporates critical thinking skills in overall practice (CRDN 1.6)Analyzes quality, financial and productivity data for use in planning (CRDN 4.5)

*

(2) Meets Competency: Plans monthly school menu; analyzes adequacy based on criteria; may not include a completeevaluation of criteria with recommendations or consideration of cost

(1) Developing Below: Plans monthly menu (SFS); analyzes adequacy based on criteria; does not include criteria and/orevaluation of criteria with recommendations and/or consideration of cost

N/A

8. Comments:*



*

MNT-School Food Service Final Evaluation 2019-2020: Preceptors

1. Intern's Name*

2. Facility*

LIU PostDietetic InternshipFINAL EVALUATIONMNT: School Foodservice (SFS)



2 1 NA NO



2 1 NA NO

Incorporates evidence-based analysis into alleducational materialsand assignments.


2 1 NA NO



*

2 1 NA NO



*

2 1 NA NO





2 1 NA NO



*

2 1 NA NO


9. Develops and delivers products, programs and services that promote consumer health, wellness andlifestyle management (CRDN 3.7)

*

2 1 NA NO


10. Delivers respectful, science-based answers to client questions concerning emerging trends (CRDN 3.8)*

2 1 NA NO



*

2 1 NA NO

Develops andimplements a survey;analyzes results andsuggests changesresulting from survey.


2 1 NA NO

Assists with ordering,receiving, production &distribution of foodbased on inventory &menu; assists with therequisition of suppliesfor food production;reviews work schedule.


2 1 NA NO

A) Displays appropriateinterpersonal skills withemployees andsupervisors

B) Distinguishes jobdescriptions ofpersonnel; assists increating employee workschedule

C) Considers laboravailability and laborcost when creatingschool menu

14. Participates in management of human resources (CRDN 4.1)*


*



Intern's Evaluation of Facility and Preceptor 2019-2020

1. Rotation:*

2. Facility:*

This evaluation is to be completed by the intern at the completion of each rotation: Clinical/hospital, LTC, Renal, Community,Counseling & Ed, SFS and IFS. It should be an overall evaluation of the facility and the staff/preceptors. Feedback about a specificpreceptor/staff member should be made in the comments section.

Please Place the Appropriate Letter with the Corresponding Criteria:S = SatisfactoryNI = Needs ImprovementNA = Not Applicable

S NI NA

1.Orientation to thefacility was adequate.

2. Facility provided anenvironment conducivefor learning.

3. Facility promotedprofessional growth.

4. Facility personnelwere helpful andsupportive.

5. Time allotment at thefacility was appropriate.

6. Objectives of therotation were met.

7. Facility for assignedrotation was challengingand rewarding.

8. Facility providedexperiences that wereconducive to meeting thecompetencies outlinedon the assignmentchecklist.

3. FACILITY:*

S NI NA

1. Identified yourstrengths and limitationsobjectively.

2. Appeared to be acompetent practitioner.

3. Facilitated thedevelopment of myinterpersonal skills.

4. Facilitated thedevelopment of mypractice skills.

5. Seemed genuinelyinterested in mylearning.

6. Adequately clarifiesprocedures and skillsbeing taught.

7. Willingly remainsaccessible.

8. Was a goodprofessional role model.

4. PRECEPTOR(s):*

5. Comments:

6. Date:*

7. Intern's e-Signature:*


LIU Post

Nutrition Department/Dietetic Internship (DI)

Directions For Completion Of DI Rating Sheet

Complete the DI Rating Form using the following criteria:

The cumulative GPA is recorded (then multiply by 4) and the Professional GPA is recorded (multiply by

8)

Work Experience (0 – 15 points)

15 = paid work in a dietetic-related setting (health care, foodservice or community agency) in either more than

one setting, or worked for a total of six months or greater in one setting

10 = paid work for less than six months in one dietetic-related setting or volunteer/practicum in more than one

setting related to dietetics or a variety of work experiences

5 = paid work in one setting unrelated to dietetics or volunteer/practicum in one setting related to dietetics

0 = no work/no volunteer/practicum experience

Honors & Awards (0 – 2 points)

2 = has two or more recognitions, such as scholarships, honors, and awards

1 = has one recognition, such as scholarships, honors, and awards

0 = has no recognitions

Certifications (0 – 1 point)

1 = has at least one certification (e.g., personal training, weight management, etc.)

0 = has no certifications

Sports & Extracurricular Activities (0 – 9 points)

9 = demonstrates leadership and initiative in activities: indicates active participation (school or community)

in greater than two activities by holding office and/or being part of a sports team

6 = indicates participation in one to two activities by holding office and/or being part of a sports team

3 = indicates participation in activities (general membership)

0 = no participation in activities


Personal Attributes (Reference Letters) (1 – 15 points)

15 = Consistently has outstanding assets (leadership, initiative) to offer the program and profession;

demonstrates responsibility consistently; demonstrates maturity, flexibility, & adaptability; able to

handle stress and perform under pressure; strengths outweigh weaknesses regarding overall

potential. Recommended as outstanding by all three (3) references.

10 = Consistently has satisfactory assets (leadership, initiative) to offer the program and profession;

demonstrates responsibility, but not consistently; developing maturity, flexibility & adaptability.

Ability to handle stress not commented on. Strengths & weaknesses are equal regarding overall

potential. Recommended as outstanding and/or highly by all three (3) references.

5 = Consistently has limited assets (leadership, initiative) to offer the program and profession; lacks

responsibility; lacks maturity, flexibility & adaptability; not able to handle stress; weaknesses

outweigh strengths regarding overall potential. Recommended less than highly by at least one

reference.

0 = Not recommended by one or more references.

Statement of Professional Goals (Personal Statement) (1 – 10 points)

10 = Demonstrates commitment & insight into personal and professional goals; has good understanding

of profession. Values and accomplishments noted coincide with dietetics profession. Writing style

consistency demonstrates clarity, depth and organization; neat, concise & grammatically correct.

5 = Demonstrates understanding of profession; goals need clarification. Values and accomplishments

do not consistently coincide with the dietetics profession. Writing style attempts clarity, depth &

organization; neat, and concise; some grammatical errors noted.

0 = Personal and professional goals are not stated; limited awareness of what the field of dietetics

encompasses. Demonstrates poor expression; little cohesiveness and clarity; is not grammatically

correct or neat.

Notes

There is a maximum score of 100 points.

Write comments on rating sheet, especially if academic and non-academic criteria are not

consistent.

Note strong adjectives (negative and positive) used to describe applicant and unusual

experiences.

Note if personal responsibilities indicated in application influence non-academic criteria

rating.


LIU Post

Dietetic Internship

Advisory Board Members 2019 – 2020

Christina Adduci, MS, RD, CSO, CDN

St. Francis Hospital

100 Port Washington Blvd.

Roslyn, NY 11576

Anthony Baffo, MBA

St. Francis Hospital

100 Port Washington Blvd.

Roslyn, NY 11576

Judy Batashoff, MS, RD

Highfield Gardens Care Center

199 Community Drive

Great Neck, NY 11021

Terry Feldman, MS, RD

VA Medical Center @ Northport

Dietetic Services, 120 B Middleville Rd

Northport, NY 11768

Carol Ann Grodski, RD

Babylon Schools

50 Railroad Avenue

Babylon, NY 11702

Janet Jenson, RD

South Shore Dialysis

615 Peninsula Blvd.

Hempstead, NY 11550

Suzanne Thomas

Director, Medical Imaging

LIU Post

Brookville, NY

Kimberly Leidner, MS, RD, CDE

Clinical Coordinator, Dietetic Internship

LIU Post

Brookville, NY 11548

Jodi Levine, MS, RD

Suffolk County Community College

Dietetic Technician Program

Riverhead, NY 11901

Teri Reilly, RD, CDE

Cardiovascular Medical Associates

975 Stewart Avenue

Garden City, NY 11530

Deborah Salvatore, MS, RDN, CDN

Director, Dietetic Internship

LIU Post

Brookville, NY 11548

122

Long Island University (LIU) Post Dietetic Internship Intern Agreement

____________________________________________________________________ is expected to spend (Intern’s Name)

September, 2019 through June, 2020 under the direction of the Program Director (PD), Deborah Salvatore, MS, RDN, CDN at Long Island University (LIU) Post. The Dietetic Internship (DI) is a full-time commitment. The intern is expected to work 32 hours per week for 36 weeks unless otherwise arranged with the PD. The intern is expected to attend the clinical seminar and graduate classes as scheduled. Holiday and weekend coverage may occur during the clinical experience. Religious requests will be taken into consideration; any day that is missed must be made up. Hours are assigned by each clinical preceptor at each facility. All rotation assignments are made by the PD. In the event of unsatisfactory progress, Long Island University has the right to terminate the clinical experience. Sufficient warnings by the clinical preceptor and PD of unsatisfactory performance can lead to dismissal. It is expected that the intern will make every effort to rectify unsatisfactory performance. The intern is responsible for:

Continuous self-evaluation Timely attendance for all rotations Contacting clinical preceptors two weeks prior to starting date at clinical facility Appropriate dress Completing assignments and rotations in a timely and professional manner Obtaining evaluations from clinical preceptor Meeting with PD or Clinical Instructor within one week of completing a rotation with

all assignments and evaluations Attendance and participation in clinical seminars Maintaining Standards of Professional Practice and Code of Ethics

Verification of completing the DI Clinical Experience by the PD can be given only when the intern has completed all clinical hours, seminars and graduate classes satisfactorily ~ including submission of all projects, assignments and evaluations. Signature of Intern Date

Signature of Program Director Date

123

Minimum Wage Ruling

The U.S. Department of labor publication entitled Employment Relationship Under the Fair

Labor Standards Act, date February 1973, states the following under the heading “Trainees,”

which is on page 3:

The Supreme Court has held that the words “to suffer or permit to work,” as used in the

Act to define “employ,” do not make all persons employees who, without any express or implied

compensation agreement, may work for their own advantage on the premises of another.

Whether trainees or interns are employees of an employer under the Act will depend upon all of

the circumstances surrounding their activities on the premises of the employer. If all of the

following criteria apply, the trainees or interns are not employees within the meaning of the Act:

1. the training, even though it includes actual operation of the facilities of the employer, is similar to that

which would be given in a vocational school;

2. the training is for the benefit of the trainees or interns;

3. the trainees or interns do not displace regular employees, but work under their close observation;*

4. the employer that provides the training derives no immediate advantage from the activities of the trainees

or interns, and on occasion his operations may actually be impeded;

5. the trainees or interns are not necessarily entitled to a job at the conclusion of the training period; and

6. the employer and the trainees or interns understand that the trainees or interns are not entitled to wages for

the time spent in training.

_____________________________________________________________________________________________

*Close observation, as defined by the Wage and Hour Division of the Department of Labor, means that the trainee

will consult with a supervisor before making a decision.

This is WH Publication 1927 (Rev.)