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NTR 296 Dietetic Technician Internship
Credit Hours:  6
Effective Term: Fall 2017
SUN#: None
AGEC: None  
Credit Breakdown: 6 Internships = a minimum of 384 hours
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: The application of life cycle nutrition, assessment, disease prevention and medical nutrition therapy in clinical, community and food service management settings.

Prerequisites: All Dietetic Technician A.A.S. Degree requirements completed with a grade of C or better. Program Director or instructor consent.

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
(Evaluation Level)
Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. (CSLO #4)
CNDT 1.1 Access data, references, patient education materials, consumer and other information from credible sources.
CNDT 1.2 Evaluate information to determine if it is consistent with accepted scientific evidence.
CNDT 1.3 Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria.
CNDT 1.4 Implement actions based on care plans, protocols, policies and evidence-based practice.
(Synthesis Level)
Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice. (CSLO #3)
CNDT 2.1 Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics.
CNDT 2.2 Use clear and effective oral and written communication.
CNDT 2.3 Prepare and deliver sound food and nutrition presentations to a target audience.
CNDT 2.4 Demonstrate active participation, teamwork and contributions in group settings.
CNDT 2.5 Function as a member of interprofessional teams.
CNDT 2.6 Refer situations outside the nutrition and dietetics technician scope of practice or area of competence to a registered dietitian nutritionist or other professional.
CNDT 2.8 Demonstrate professional attributes in all areas of practice.
CNDT 2.9 Show cultural competence in interactions with clients, colleagues and staff.
CNDT 2.10 Perform self-assessment and develop goals for self-improvement throughout the program.
CNDT 2.13 Practice and/or role play mentoring and precepting others.
(Synthesis Level)
Domain 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations. (CSLO #1)
CNDT 3.1 Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist.
CNDT 3.2 Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Nutrition and Dietetics Practice for individuals, groups and populations in a variety of settings.
CNDT 3.3 Provide nutrition and lifestyle education to well populations.
CNDT 3.4 Promote health improvement, food safety, wellness and disease prevention for the general population.
CNDT 3.5 Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the literacy level of the audience.
CNDT 3.6 Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs.
CNDT 3.7 Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals.
(Application Level)
Domain 4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations. (CSLO #2)
CNDT 4.1 Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services.
CNDT 4.2 Perform supervisory, education and training functions.
CNDT 4.3 Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data.
CNDT 4.4 Participate in development of a plan for a new service including budget.
CNDT 4.5 Implement and adhere to budgets.
CNDT 4.6 Assist with marketing clinical and customer services.
CNDT 4.7 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.

Internal/External Standards Accreditation
Capstone Project: Preceptor graded rubrics indicating all competencies have been met at least at entry-level. Accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) www.eatright.org/ACEND