Mission, Goals and Program Objectives

Mission

The Texas A&M Dietetic Internship (TAMU DI) program is designed to integrate knowledge gained in coursework with intensive training in professional settings to help grow the intern into a competent entry level dietitian.  The program provides planned professional experiences in clinical dietetics, as well as community nutrition and administrative/food service management. Interns who have completed course work in nutrition, food science and support areas (biochemistry, physiology and statistics) are placed in professional settings for practical application of dietetics education and research

The mission of the Texas A&M Dietetic Internship Program is to provide a high quality education and a variety of supervised practice experiences to prepare interns to be effective entry-level registered dietitian nutritionists. 

The TAMU DI Program is in accordance with the Texas A&M University goal of striving for the highest quality educational program while contributing to community enhancement and outreach, research, knowledge generation and economic development.

Internship Goals Goals & Outcomes

 

TEXAS A&M DIETETIC INTERNSHIP GOALS:

  1. Prepare graduates for working in diverse areas of dietetics through a variety of supervised practice experiences.
  2. Prepare graduates to be competent entry-level practitioners who demonstrate an evidence-based approach to their practice and a commitment to ongoing development of their evidence-based practice skills.

 

GOAL 1: Prepare graduates for working in diverse areas of dietetics through a variety of supervised practice experiences.

The scope of nutrition and dietetics is very diverse, and the intent of the TAMU DI is to provide interns with a broad base of skills. Currently the TAMU DI offers a variety of supervised practice sites that reflect the diverse nature of the profession.  There are rotations in large and small acute care hospitals, outpatient clinics, long-term care facilities, community programs, school districts, private practice, consulting and cooperative extension.  Texas A&M is different from internships in metropolitan areas.  Most of the TAMU DI sites are in relatively small cities in central Texas; however, the program has been able to provide experience in a variety of settings reflective of life in this area.  The supervised practice phase of the program supports the mission of the University and Department by providing service to Texans, engaging society in the adoption of healthy nutrition behaviors and preparing students for leadership roles.

GOAL 2: Prepare graduates to be competent entry-level practitioners who demonstrate an evidence-based approach to their practice and a commitment to ongoing development of their evidence-based practice skills.

Texas A&M has long been recognized for its strength in the sciences and has the mission of research and knowledge generation.  The emphasis of evidence-based practice compliments Texas A&M’s mission by assisting the intern in the translation of research to dietetics practice. Interns are expected to utilize the knowledge they have gained from academic course work and review of literature to the practical application of supervised dietetics practice. The ability to review and understand research can be utilized in a variety of practice settings, even at entry level, because of the focus on critical thinking and problem solving.

Ultimately, the goal is to prepare interns to be competent in entry-level dietetics practice.  The University and Department have the mission of outreach, service to the community and economic development.  The training of qualified practitioners supports this mission.

 

 

GOALS AND MEASURABLE OUTCOMES

GOAL 1: Prepare graduates for working in diverse areas of dietetics through a variety of supervised practice experiences.

  • 90% of program graduates agree that rotation sites were adequate to prepare them to work in their chosen field.
  • 90% of program graduates agree that coursework and research enhanced their skills to work in their chosen field.

 

GOAL 2: Prepare graduates to be competent entry-level practitioners who demonstrate an evidence-based approach to their practice and a commitment to ongoing development of their evidence-based practice skills.

  • 90% of students admitted to the DI program will complete the supervised practice within 56 weeks. (150% of the program length of 37 weeks)
  • 90% of program graduates will take the CDR credentialing exam within 12 months of completing the program.
  • 80% of first-time test takers will pass the registration examination for dietitians.
  • 70% of the program graduates will be employed in the dietetics profession or related field within one year following completion of the program.
  • 30% of interns without a graduate degree at the time of admission to the DI will be accepted in to a graduate program within 12 months following completion of the supervised practice.
  • 90% of employers of graduates rate Texas A&M interns as demonstrating an evidence-based approach to their practice.

Program outcomes vary from year to year, but are available upon request from the Dietetic Internship Director:

Karen S. Geismar, MS, RD, LD, CNSC
Dietetic Internship Director, Lecturer
Department of Nutrition and Food Sciences, Texas A&M University
2253 TAMU College Station, TX  77843
(979) 845-5713
ksgeismar@tamu.edu

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