It is the mission of the Dietetic Internship Program at Stony Brook University to prepare entry-level registered dietitian nutritionists to have a positive impact on health care delivery, health promotion and the dietetics profession through the provision of high quality medical nutrition therapy, the management of high quality food service systems and/or the implementation of high quality health promotion programs.
The goals and associated objectives of the Stony Brook University Dietetic Internship Program are:
The program will prepare graduates to perform at entry-level through the completion of a variety of high-quality rotations, especially in clinical nutrition therapy, in a timely fashion.
Objectives:
- The average overall quality rating of clinical rotations will be ≥ 3.5 on a scale of 1-5 with 5 being the highest score (when considering their cumulative outpatient, inpatient and long term care rotations).
- 90% of rotation sites related to the program's declared emphasis (clinical nutrition therapy) will receive a Rotation Site Quality Score >90%, and 90% of other rotation sites will receive a Rotation Site Quality Score >80%.
- At least 80% of program interns complete program requirements within 15 months for full-time interns and 24 months for part-time interns (150% of the program length) in the dietetic internship program only. For interns also completing the Stony Brook MS in Nutrition or self-identified graduate degree, at least 80% of MS/DI interns complete program requirements within 33 months (150% of the program length).
- At least 70% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
- The program's one-year pass rate (graduates who pass the registration examination within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
- Of graduates who seek employment, 75% are employed in nutrition and dietetics or related fields within 12 months of graduation.
- The percent of employers of one-year alumni who respond to program survey will evaluate alumni preparedness for their entry-level positions > 3 (on a scale of 1-5 with 5 indicating the highest level of preparedness) will exceed 80%.
Graduates will think critically and attain life-long learning skills, so as to positively impact nutrition practices and the profession. (Examples of impacting the profession: mentoring interns, disseminating evidence-based nutrition information to the public, serving in a professional organization such as local dietetic associations, representing department or institution on committees/task forces, etc.)
Objectives:
- 80% of interns completing the program will evaluate their critical thinking skills at a 3 or greater (on a scale of 1-5, with 5 being the highest score)
- 75% of one year alumni completing the survey will evaluate their critical thinking skills at a 3 or greater (on a scale of 1-5, with 5 being the highest score)
- 80% of interns completing the program will evaluate their life-long learning skills at a 3 or greater (on a scale of 1-5, with 5 being the highest score)
- 75% of one year alumni completing the survey will evaluate their life-long learning skills at a 3 or greater (on a scale of 1-5, with 5 being the highest score).
- 60% of one year alumni completing the survey will evaluate their ability to positively impact nutrition practices and the profession (e.g. mentoring interns, disseminating evidence-based nutrition information to the public, serving in a professional organization, representing department or institution on committees/task forces, etc.) at a 3 or greater (on a scale of 1-5, with 5 being the highest score).
Outcome data measuring achievement of program objectives is provided for ACEND reviews and is available to interns, prospective interns, and the public upon request. If you would like this information, email the Program Assistant, Sharon Schmidt.
