Dietetic Internship, DI, Master of Science

The Department of Nutrition and Dietetics at Marywood University offers a two-year Dietetic Internship leading to a graduate degree and achievement of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) Competencies/Learning Outcomes with a Health Promotion and Wellness Concentration. The Marywood University Dietetic Internship is an accredited ACEND program. A copy of the accreditation approval standards and/or the commission’s policy may be obtained by contacting ACEND staff at the Accreditation Council for Education in Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606, telephone number [phone].

Mission Statement of the Dietetic Internship (DI)

The philosophy of Marywood University Master of Science Degree Dietetic Internship (MUMDDI) runs parallel with the mission of the program and the mission of Marywood University. Students enhance broadening intellectual perspectives, and promote ethical professional practice based on humanitarian values. Students are encouraged to discover their passions, prepare for their careers, and acquire tools and motivation for a lifelong process of learning following the Code of Ethics, the Scope/Standards of Practice, and the Standards of Professional Performance of the Academy of Nutrition and Dietetics. MUMDDI is passionate about developing competent practitioners dedicated to service of others and to the profession. Throughout the 22-month program, students will be provided with a professional and academic environment in which to develop the skills needed to become competent in the areas of nutrition therapy, community dietetics, and food service management, and to be leaders in the field and/or professional organizations. MUMDDI is designed to be completed in four consecutive semesters (and one summer in between) as a full-time student.

The Mission of MUMDDI is to prepare well-rounded graduates who are competent entry-level Registered Dietitian Nutritionists. Graduates are ready to respond to the challenging demands of productive careers in dietetics and nutrition-related fields through a commitment to lifelong learning. They will demonstrate professionalism, self-directedness, evidence-based practice decisions, effective communication, critical thinking, collaboration in their professional community, and active ongoing self-assessment all in the pursuit of meaningful work that makes a positive impact on others.

This is reflective of the Standards of Education from ACEND and the Health Promotion and Wellness concentration of the program, which enables graduates to accept positions in the promotion, maintenance, and restoration of health in a variety of healthcare and community environments. They will lead and empower individuals, especially those with economic need, to achieve better nutrition and healthier lifestyles.

Program Goals

Program Goal 1

The MUMDDI will produce graduates who practice competently in positions that address the ongoing/evolving health care demands for wellness promotion, maintenance and restoration of health in the populations they serve.

Program Objectives for Goal 1 are measured by the following standards: Upon completion of the program

1a. At least 80 percent of students enrolled in the program will complete all program requirements within 150 percent of the time planned for completion which is 2.75 years (33 months).

One-year post completion

1b. On the one-year post completion employer survey, of those that respond 90 percent will score “agree or strongly agree” with a mean value of 2.0 or greater regarding graduate’s preparation for entry-level practice.

1c. At least 70 percent of the program graduates are employed in nutrition and dietetics or related field within 12 months of the program completion.

Over a five-year period

1d. At least 80 percent of graduates over a five-year period pass the CR credentialing exam for dietitian nutritionists within one year following first attempt.

Program Goal 2

The MUMDDI will develop graduates to encourage critical thinking and application of the knowledge, and research in food and nutrition science to assessment and treatment of individuals and diverse populations. The program will prepare graduates for expanded professional opportunities and/or for further academic studies, who embrace the ever-changing challenges of the profession and need to be self-directed learners with a commitment to lifelong learning as critical to serving the community and the profession.

Program Objectives for Goal 2 are measured by the following standards: Upon completion of the program

2a. On the end of program survey, at least 75 percent of graduates who respond will “agree or strongly agree” with a mean value of 2.0 or greater regarding the program fostering self-directed learning.

2b. At least 85 percent of program graduates will take the CDR credentialing exam for dietitians/nutritionists within 12 months of program completion.

One-year post completion

2c. On the one-year post completion survey, at least 80 percent of graduates who respond will “agree or strongly agree” with a mean value of 2.0 or greater regarding feeling comfortable reading and applying research to their area of practice.

2d. On the one-year post completion employer survey, at least 90 percent of employers who respond will “agree or strongly agree” with a mean value of 2.0 or greater regarding graduates exhibiting leadership, self-direction, and critical thinking.

Program Goal 3

The program will produce graduates who are confident leaders capable of effective advocacy and beneficial service on behalf of the community and field of nutrition and dietetics. The expectation is that graduates will be highly respected because of their competency and leadership potential.

Program Objectives for Goal 3 are measured by the following standards: Upon completion of the program

3a. On the end of program survey, at least 80 percent of graduates will “agree or strongly agree” with a mean value of 2.0 or greater regarding their improved advocacy skills evidenced by self, patient, or client advocacy, representing the rights and interests of others, or taking action to influence social or political systems to bring about change.

Over a five-year period

3b. On the five-year post program survey, at least 80 percent of graduates who respond will “agree or strongly agree” with a mean value of 2.0 or greater regarding leadership service in the dietetics profession and/or the community at large.

3c. On the five-year post program survey, at least 40 percent of program graduates who respond will indicate they have become a preceptor or mentor dietetic students or interns.

Admission to the Dietetic Internship

Students who have completed a didactic nutrition program approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) are eligible to apply. The DI program has two tracks.

Onsite track

Students attend courses onsite at Marywood and are placed at sites in the surrounding Wilkes-Barre/Scranton area.

Distance track

Students who may be located anywhere geographically in the United States, however, sites for rotations must be more than 120 miles from Marywood University in order to be eligible to apply.

Admission to the program is competitive. Up to 15 students are usually selected each year in the onsite track and up to 32 students in the distance track.

The Marywood University Dietetic Internship program is participating in the Dietetic Internship Centralized Application System (DICAS) for the spring computer matching process only.

Applicants to the Marywood University DI must participate in the April computer matching. Students must register for this online at: www.dnddigital.com, select dietetic internship priority, and pay the D & D Digital fee with a credit card, on or before the deadline date. Refer to D & D matching timeline at: www.dnddigital.com.

Contact information for D & D Digital Systems Inc.: 304 Main Street, Suite 301, Ames, Iowa 50010; Phone: [phone]; Fax: [phone]; E-mail: [e-mail].

The admissions decision is based on:

1. A completed Dietetic Internship Centralized Application (including GRE scores);
2. Marywood University graduate admission application;
3. Registration online for D & D digital computer matching at www.dnddigital.com;

All students must be accepted by Graduate Admissions. Acceptance into a graduate program may come prior to internship decisions. Acceptance into an M.S. program does not guarantee internship acceptance.

Retention in the Dietetic Internship Program

Required maintenance of:

1. A satisfactory (B) grade in all courses with a supervised practice component and at least a competent score in all learning outcomes.
2. Satisfactory completion of all other required coursework with at least a (B) average in all courses other than supervised practice.
3. A student must have at least a B average to receive a Verification Statement.

Completion

Upon successful completion of all the internship requirements, students will be awarded a Marywood University signed verification statement of internship completion and graduate degree. The DI verification statement is required to take the RDN Exam administrated by the Commission on Dietetic Registration (CDR).

Curriculum

The Dietetic Internship at Marywood University offers experiences in clinical dietetics (MNT), food systems management, long term care, and community nutrition. The supervised practice requires utilizing many health care facilities, which, for the onsite track, are located in the greater Scranton/Wilkes-Barre area and, for the distance track, are located in the home area of the student.

The MUMDDI requires 36 credits for completion. The cost per credit is listed in Marywood University Financial Facts.

The supervised practice rotations provide modules/planned experiences through Moodle. The Moodle-based course complements the supervised practice with discussion forums, chat rooms, and web links.

Additional Costs after Acceptance

• 36 graduate credits and other posted fees.
• books for five semesters
• transportation for five semesters – a car is necessary
• clothing for professional components
• medical exam and immunizations
• field trip expenses
• criminal background check
• FBI fingerprint check
• child abuse check
• medical insurance
• a drug screen may be required by some facilities
• malpractice insurance
• onsite orientation prior to supervised practice rotations

Call Program Director for details.

MUMDDI Course Plan (36 credits)

Fall Semester Year 1 – 6 credits

ND 581	The Energy Nutrients and Alcohol	3
ND 560	Biochemistry of Nutrition & Exercise	3

Spring Semester Year 1 – 9 credits

ND 582	Advanced Nutrition Vitamins and Minerals	3
ND 590	Research Methodology	3
ND 515	Nutrition Assessment	3

Summer II Session – 4.5 credits

ND 565	Supervised Practice: Community Nutrition	4
ND 537	Entrepreneurship in N & D	3

Fall Semester Year 2 – 7.5 credits

ND 566	Supervised Practice: Food Systems?Management	6
ND 535	Organizational Leadership in Healthcare	3
ND 591	Statistical Analysis	3

Spring Semester Year 2 – 9 credits

ND 500	Professional Practice in Dietetics	2
	Or
	Staff Relief	1
ND 568	Supervised Practice: Clinical Dietetics	6
ND 531	Epidemiology	3
ND 596	Capstone Experience	3

Note: ND 596 or 595 for Thesis A, B & C