Academics

Post-Baccalaureate Dietetic Internship in Nutrition Sciences

The mission of the UNLV DI is to provide program graduates with the skills and knowledge to be comfortable and competent in their first employment opportunity and to ultimately serve as health professionals capable of providing excellent dietetic services to the community. The UNLV DI will provide dietetic interns with a variety of practical experiences that 1) challenge their application of didactic knowledge, 2) are broad in scope and provide the selected entry level knowledge and skills outlined in the student learning outcomes and competencies established by The Accreditation Council for Education in Dietetics and Nutrition (ACEND), 3) are in facilities that are common to our profession (i.e., hospitals, community settings), 4) encourage participation in educational and professional activities, and 5) introduce DI students to a culturally diverse population in one of the fastest growing cities in the country. Evidence-based practice will be emphasized throughout the DI program.

Upon successful completion of the UNLV DI, graduates will be eligible to take the Registration Examination for Dietitians. Upon passing the exam, the candidate would earn the credential Registered Dietitian and would be eligible for employment in those positions.

Learning Objectives

  • Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes
  • Apply evidence-based guidelines, systematic reviews and scientific literature (such as the ADA Evidence Analysis Library, Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice.
  • Justify programs, products, services and care using appropriate evidence or data
  • Evaluate emerging research for application in dietetics practice
  • Conduct research projects using appropriate research methods, ethical procedures and statistical analysis
  • Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics
  • Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures)
  • Design, implement and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience
  • Use effective education and counseling skills to facilitate behavior change
  • Demonstrate active participation, teamwork and contributions in group settings
  • Assign appropriate patient care activities to DTRs and/support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility
  • Refer clients and patients to other professionals and services when needs are beyond individual scope of practice
  • Demonstrate initiative by proactively developing solutions to problems
  • Apply leadership principles effectively to achieve desired outcomes March 2008 ERAS for DI
  • Serve in professional and community organizations
  • Establish collaborative relationships with internal and external stakeholders, including patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals
  • Demonstrate professional attributes such as advocacy, customer fous, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures
  • Perform self assemessment, develop goals and objectives and prepare a draft portfolio for professional development t as defined by the Commission on Dietetics Registration
  • Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background
  • Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings
    1. Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered
    2. Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements
    3. Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention
    4. Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis
  • Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing
  • Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food, and disposable goods
  • Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions
  • Deliver respectful, science-based answers to consumer questions concerning emerging trends
  • Coordinate procurement, production, distribution and service of goods and services
  • Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
  • Use organizational processes and tools to manage human resources
  • Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food
  • Apply systems theory and a process approach to make decisions and maximize outcomes
  • Participate in public policy activities, including both legislative and regulatory initiatives
  • Conduct clinical and customer service quality management activities
  • Use current informatics technology to develop, store, retrieve and disseminate information and data
  • Prepare and analyze quality, financial or productivity data and develops a plan for intervention
  • Conduct feasibility studies for products, programs or services with consideration of costs and benefits
  • Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes
  • Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements, equipment and supplies
  • Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting
  • Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers
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