Supervised Experiential Learning | Renaissance School of Medicine at Stony Brook University

Advanced Nutrition Therapy - 487.5 hours

HFN 594 and 596 are supervised experiential learning (SEL) courses, with HFN 594 completed in an acute care clinical setting and HFN 596 completed in a non-acute care clinical setting. They share syllabus information in regards to assignments and performance indicators addressed over the two courses, and will have the same Stony Brook faculty instructor but different site preceptors.

This course will provide practical, professional experience to perform nutritional assessments, including the NFPE of patients with simple to complex medical conditions. Included in this course is development of skills to meet competencies related to the nutrition care process with nutrition diagnosis, nutrition therapy implementation including counseling and monitoring/evaluation of the impact of nutrition interventions.

Students will be assigned at least 2 unique sites for their Nutrition Therapy rotation. This course will integrate and apply concepts and skills from didactic coursework in the Nutrition Therapy unit.

Site 1: Students must rotate at least 262.5 hours at a Joint Commission or other nationally accredited acute care facility. Large or small community hospitals such as Stony Brook University Hospital, Huntington Hospital or Southampton Hospital are examples of sites for Site 1.
Site 2: Multiple sites are used for Site 2. Examples include long term care facilities, such as Westhampton Care Center, Stony Brook outpatient clinics, diabetes center, bariatric center and Stony Brook World Trade Center.

Food Service Systems & Managements - 150 hours

This SEL will take place in a hospital, long term care and/or assisted care facility that prepares therapeutic diets. In addition, these facilities may operate cafeterias open to the public and employees, and provide for catered functions. During this 150-hour experience you will become knowledgeable about the basics of quantity food production, such as menu planning, procurement, quantity food production, safety and sanitation, food distribution, and personnel management. Examples of sites LI Community Hospital, St. Charles Hospital and Stony Brook University Hospital.

Community Nutrition & Public Health - 150 hours

The Community Nutrition & Public Health SEL is 150 hours. This course will integrate and apply concepts and skills from didactic coursework in the Community Nutrition & Public Health unit. Students will work on community nutrition projects related to the Stony Brook Heights Rooftop Farm, the Stony Brook Food Farmacy, as well as WIC and other community agencies.

Research and Quality Improvement - 62.5 hours (Course is taught virtually by Stony Brook Faculty)

This course first explores the differences between quality assurance and research activities. Students are then engaged in the process of conducting a robust quality assurance program as well as in a discussion of differences in a potential research project on the same topic. During this time students will work on a group quality assurance project on a clinical topic. This will include identification of the problem, project design, baseline data collection, data analysis and development of conclusions. Each student will prepare a capstone summary PowerPoint presentation and deliver to a group of students and faculty. This course will integrate and apply concepts and skills from didactic coursework in the Research and Quality Improvement unit.