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Employer Surveys

Interns are sent a survey to give to their employers.
Below are some of the results from these surveys.

 

Would you be willing to hire more graduates from our program?

100% responded “Yes”.

 

Intern Performance

Rank overall performance of interns from our program compared to the performance of other entry-level graduates that have been under your employ.

0=not applicable
1=Superior performance
2=Somewhat better performance
3= Same level performance
4=Somewhat poorer performance
5=Significantly poorer performance

Overall scores averaged 1.78 reflecting better to superior performance

Performance Competencies

The Commission on Accreditation for Dietetics Education (CADE), ADA’s accrediting agency for educational programs to become a RD or DTR, requires Dietetic Internship programs to meet a specific set of competencies upon graduation in order for them to be considered an “entry-level” dietitian.

The competencies listed below are an abbreviated list given to employers so they can assess how well we prepared our graduates for employment.

0=Not applicable
1=Exceptional performance
2=Above average performance
3=Average performance
4=Below average performance
5=Poor performance
  

  • Demonstrate ethical and professional conduct.
  • Communicate effectively both in oral and in written form.
  • Demonstrate an understanding of the organizational framework necessary for refining and accomplishing the goals and objectives of the department.
  • Practice the principles of management in the functions and technical operations of a food service system.
  • Assess the nutritional status of given individuals using current knowledge of nutritional needs.
  • Coordinate all aspects of a nutritional care plan.
  • Provide nutrition education.
  • Serve as an active member of the health care team.
  • Utilize existing community support system in delivering of nutrition care program.
  • Practice the principles and applications of computer-assisted management.
  • Demonstrate an understanding of the operation of the department as a whole, integrating food and nutrition services to deliver quality care to the patients.

Overall scores averaged 1.45 refelecting exceptional performance to above average performance