The Cox College Dietetic Internship is a 32-week full-time program that will provide 1025 hours of supervised practice in clinical, community and foodservice areas, with an emphasis in Nutrition Therapy. Completion of an ADA accredited dietetic internship prepares students to qualify to take the national examination to become a Registered Dietitian, for active membership in ADA and for performance in entry-level dietetics positions. Minimum requirements for admission to the internship include a Bachelor’s degree from a U.S. regionally accredited college or university and completion of the current minimum requirements for Didactic Programs in Dietetics.
Interns are scheduled for 40 hour work weeks. The typical week consists of 32 hours in assigned rotations. One day each week, interns meet for classes that last 6-8 hours for updates on advanced and contemporary topics, case study presentations, journal clubs and field trips. Interns spend additional time after work and class to complete internship assignments.
The program begins with orientation and progresses through clinical, community and administrative/foodservice experiences that develop from basic to advanced levels. These rotations are designed to meet the Core Competencies for Dietitians, as well as those competencies for the Nutrition Therapy emphasis.
To accomplish these competencies you will be participating in administrative / foodservice assignments in hospital foodservice within CoxHealth. Community experiences include rotations in a wellness center, WIC, an extended care facility, a free health clinic and public schools. Clinical nutrition rotations will primarily be within the three CoxHealth hospitals and include a wide variety of experiences with patients who have complex conditions such as diabetes, respiratory failure, renal failure, trauma and liver failure. CoxHealth outpatient specialty clinics in bariatrics, high-risk obstetrics, renal dialysis, oncology, cardiac rehab, eating disorders and pediatrics will be utilized to provide additional experiences.
The Nutrition Therapy emphasis is designed to meet the following competencies. These utilize the variety of resources available to the College for supervised practice and prepare you to work in a variety of settings.
The Nutrition Therapy emphasis is designed to meet the following competencies. These utilize the variety of resources available to the College for supervised practice and prepare you to work in a variety of settings.
Supervise nutrition assessment of individual patients/clients with complex medical conditions, i.e. more complicated health conditions in select populations, e.g ., those with renal disease, multisystem organ failure, or trauma.
Integrate pathophysiology into medical nutrition therapy recommendations (perform)
Supervise design through evaluation of nutrition care plan for patients/clients with complex medical conditions, i.e ., more complicated health conditions in select populations, e.g ., those with renal disease, multisystem organ failure, or trauma.
Select, monitor, and evaluate complex enteral and parenteral nutrition regimens, i.e., more complicated health conditions in select populations, e.g., in patients with renal disease, multisystem organ failure, or trauma (perform)
Supervise development and implementation of transition feeding plans from the inpatient setting to the home setting.
Conduct counseling and education for patients/clients with complex needs, i.e ., more complicated health conditions in select populations, e.g ., those with renal disease, multisystem organ failure, or trauma.
Perform basic physical assessment.
Participate in nasoenteric feeding tube placement.
Participate in waived point-of-care testing, such as blood glucose monitoring.
Participate in care of the patients/clients requiring adaptive feeding devices.
Manage clinical nutrition services
The Cox College Dietetic Internship Program provides an atmosphere in which the dietetic intern can apply and augment the knowledge base acquired from the academic setting. The program strives to prepare qualified dietetic professionals by imparting to each student the educational standards established by the American Dietetic Association. The accepted principles of clinical nutrition, food service management, and community dietetics are taught on an individualized level. This program is designed to graduate students who have become entry-level professionals and who possess a state-of-the-art knowledge base, professional skills, and the ability to think independently
Successful completion of the program should equip the intern with the knowledge and ability to apply that knowledge in the dietetic field as measured by the Registration Examination for Dietitians. The graduate of Cox College’s Dietetic Internship Program is prepared to practice in multiple areas of dietetics, including foodservice systems management, therapeutic clinical practice, and normal and preventive nutrition in a variety of settings , however, the program emphasis in nutrition therapy and strength in diagnostics will prepare the graduate to practice in an emerging area of clinical practice.
Mission
The mission and philosophy of the DI is to prepare culturally competent dietetic professionals committed to serving their communities, their professions and to transforming the future of health care. The program will provide interns with practical, challenging experiences in a broad range of settings that will exceed the entry-level knowledge and skills outlined in the competencies determined by the Commission on Accreditation of Dietetics Education, with an emphasis in nutrition therapy. The learning environment is structured to promote not only community service, but also life-long learning and self-improvement. The program seeks to graduate interns who area able to utilize evidence-based practice and nutrition diagnostics to address the nutritional needs of a variety of populations, especially those in Southwest Missouri and the greater Midwest region.
Goals
To provide interns with a broad range of practice experiences consistent with the changing needs of nutrition care in Southwest Missouri and Midwest region as measured by:
80% of employers will rate graduate practice experiences in meeting the nutrition needs of the area/region as adequate or very adequate.
80% of graduates will rate preparation for meeting nutrition needs of the area/region as adequately or well prepared.
25% of graduates will be employed by Southwest Missouri or Midwest region employer for at least 2 years
The program will develop graduates that exhibit leadership skills through participation in professional and community services activities as measured by:
50% of graduates are active in local or state dietetic associations.
Intern portfolios will document attendance at one professional meeting and participation in at least 2 professional educational opportunities during the DI.
100% of the interns will participate in at least 2 service-learning activities as part of their supervised practice
25% of graduates will indicate on the alumni survey that they participate in 1 or more community-service activities.
85% of graduates seeking gainful employment in dietetics will achieve such in 1 year
25% of graduates will pursue advanced/specialty positions or graduate education
To develop and promote nutrition and the dietetics profession in the Southwest Missouri and Midwest region as measured by:
25% of graduates will be employed in Southwest Missouri or the Midwest region for at least 2 years.
50% of graduates will be active in local or state dietetic associations
100% of interns will participate in community nutrition project
Graduates will achieve a pass rate of 85% or> over a 5 year period on the RD exam
80% of employers will rate preparation for the profession as adequately or well prepared
95
% of interns will complete the program
Student Learning Outcomes
Students will demonstrate the ability to communicate effectively.
Students will apply and utilize strategies for effective education and counseling.
Students will demonstrate initiative, self-direction and leadership in meeting challenges of the rapidly changing society.
Students will demonstrate professional skills and behaviors.
Students will think critically and analytically to formulate appropriate solutions to complex problems.
Students will demonstrate the ability to efficiently and effectively use techniques and tools for managing food service operations.
Students will provide comprehensive nutrition care for diverse population groups utilizing the Nine Step Nutritional Care Process.
