Program Completion Requirements

Interns are evaluated as follows:

• At the completion of each rotation by the preceptor
• Evaluations of each of the above major projects with grades assigned to projects and homework

• Mid-term and final cumulative evaluation by the program director
• Because of the program's high standards, graduates of the WVUH Dietetic Internship
• currently are passing the Registration Exam for Dietitians at a rate of 89% (based on the last 5 years with the last 2 classes pass rate of 100%).

Projects

Clinical Projects

Cardiac Recipe Sampling

Objective:  To gain experience in modifying recipes to accommodate the heart healthy guidelines.

The intern will choose a recipe and modify it based on the heart healthy guidelines.  This recipe must be pre-approved by the Cardiology Clinical Preceptor.  The intern will then be required to prepare this item, explain the modifications, supply both the regular and modified recipe and serve it to the interns, Dietetic Internship Director and Cardiology Preceptor.  This will occur during class at the end of the Cardiology rotation.

Clinical Nutrition Case Study 

Objective:  To gain experience in researching and reporting a clinical problem relevant to a patient’s nutritional status.

This case study is a major component of the internship program.  A substantial amount of time should be dedicated to create an in-depth written and oral presentation.  (minimum of 30-40 page written and minimum of 1 hour power point presentation)  The case study patient/topic must be approved by the Clinical Instructor in the unit in which the case study was assigned. 

The written case study will be evaluated by the Clinical Preceptor and the Dietetic Internship Director. The oral presentation will be presented to Interns, Dietitians, and the Dietetic Internship Director. 

 Mini-Case Studies

Objective:  To gain experience in researching and reporting a clinical problem relevant to the nutritional status of a patient, specifically in the pediatric population.

The intern will be responsible for choosing patients during 5 of their clinical rotations and completing a mini-case study on them including past medical history, social support, anthropometrics, nutrition care plan, research on the condition of the patient and prognosis. The Clinical Preceptor will have final approval of each patient chosen based on their status and nutritional care plan.  The interns will be responsible for typing a report to be presented orally in class at the end of the second week of the clinical rotation.

Portfolio

Objective:  To gain experience in developing, organizing and preparing a folder of past work experiences, projects and tasks completed for use in the job market.

The interns will individually prepare a portfolio including a resume, projects, tasks and other goals accomplished during college and the dietetic internship.  This is to be compiled on a continual basis during the internship and must be reviewed with the Dietetic Internship Director prior to the completion of the program.  The internship director will review the progress of these during National Nutrition Month.

Administrative Projects

Objective:  To gain experience in identifying a project topic and then planning, organizing, implementing and evaluating a solution in the administrative area.

The project will be assigned by the Dietetic Internship Director at the beginning of your patient services rotation.  The intern must submit a detailed outline of the project plan for approval to the Internship Director. The project will be completed on the date specified in the syllabus.    The project will be evaluated by the appropriate Managers and Dietetic Internship Director.  The written paper and oral presentation to the staff and interns will be scheduled one week after the rotation is completed.

Cafeteria Theme Meal  Objective:  To demonstrate the ability to use efficiently and effectively the techniques and tools for managing foodservice systems. The intern will develop a theme menu for Ruby cafeteria during their patient services rotation: Choose entire theme for special Choose several items compliant with the Dr. Dean Ornish program. Must have 2 entrees, 2 vegetables, 2 starches, 1 soup, 1 grill item + a pizza, or 2 grill items and 2 desserts.  Supervise development and/or modification of recipes/formulas. Supervise production of food that meets nutrition guidelines, cost parameters and consumer acceptance Order food, purchase decorations and decorate cafeteria Supervise recipe testing, in-service staff Develop a customer survey to rate your food from your special. Build an excel document that rates the food you served at your special.  Summarize the special cost/meal/%/sales/customer satisfaction rate.

Retail Catered Luncheon:

• Plan and supervise a catered lunch for eight guests.

• Minimum requirement is to plan at least two new items. A whole grain bread item is also suggested.

• Recipes must include healthy ingredients, low fat, low to moderate calorie and sodium, with emphasis on fresh fruits or vegetables and inclusion of dietary fiber.

• Plan event menu with catering manager.

• Invite guests. Include at least one catering client (prefer 2).

• Enter menu on-line booking.

• Forecast amounts to prepare.

• Communicate with Chef and Inventory Lead.

• Plan and supervise service of event.

• Choose linens and table setting to compliment the meal.

• Prepare a centerpiece for event.

• Communicate with all involved employees (servers, production staff).

Retail Cafeteria Mini-Promotion: Develop promotion for the cafeteria. Minimum requirement is to plan at least one new entrée and one new dessert. Recipes must include healthy ingredients, low fat, low to moderate calorie and sodium, with emphasis on fresh fruits or vegetables and inclusion of dietary fiber and whole grains. Recipes are to be featured as part of a 500-calorie meal deal. Standardize the recipe. Determine raw food & labor cost. Analyze the recipe for calorie, fat, sodium, fiber & protein content using software programs. Market the items through display, signage & home size recipes. Plan for ordering of ingredients with inventory control specialist. Suggest selling price. Supervise preparation of product. Determine acceptance of item through survey of customers. Report results of recipe development using oral and written guidelines.

Community Projects

National Nutrition Month Projects Objective:  To gain experience in working as a group in developing, organizing, and executing activities related to National Nutrition Month. Activities will begin on or about March 1st, and end on or about March 31st. The interns will work individually and as a group to develop nutrition and health activities which will occur in March for the hospital and community. The interns will be responsible for development and implementation, using appropriate manpower, and staying within a budget.  The projects will be coordinated with the Dietetic Internship Director.  A scrapbook with pictures and descriptions of the events will be due at the end of April.  Each intern will be evaluated by the Nutrition Director, Department Managers, and Dietetic Internship Director, based on the success of the set goals. Each intern will be graded individually.

1. Each intern will create an original nutrition display complete with educational handouts and samples for a week in March for display outside the cafeteria.
   
2. The interns will participate in community activities on Fridays during NNM. (50 points) Interns are required to complete at least 2 community activities each Friday in addition to the booth at WVU Hospital. You must create lesson plans, games, activities, posters, handouts, etc. Community activities will include, but are not limited to if a request arises:
   • Local Elementary schools (Riverside, North, Suncrest, etc)
   • Ruby Daycare
   • Active for Life
   • WVU Recreation Center
   • WVAQ radio spot (intern to create script 2 weeks prior to appt*)
   • Cooking a meal for Ronald McDonald House
   • Serving at a local soup kitchen
   • Joint activity with WVU Interns
    
3. Each intern will be responsible for designing, creating and implementing an activity/display and handout for one of the above areas and will be graded individually on their performance on the projects.