County Dietetic Internship
Mission, Goals and Outcomes
nutrition graduates for leadership roles in the profession of dietetics in a
stimulating environment which is both conducive to learning and committed to
excellence, where full realization of human potential and commitment to
improving the health status of the community are pursued.
entry-level professionals with the knowledge and skills necessary to practice
evidence-based dietetics, with an emphasis on the competencies associated with
public health nutrition and community.
To increase the number of
registered, licensed dietitians specializing in public health and community
nutrition within the state of Florida.
Over a 5-year period 80% of
program graduates will successfully complete and pass the RD exam on the first
85% of graduates who
take the exam will have passed within the first 12 months.
85% of non-State employee
graduates will obtain employment with a local Department of Health agency
within 6 months of graduation from the program.
90% of employee graduates will
complete their contractual work service obligation as stipulated by the
Dietetic Internship Program Agreement.
To assure a competent public
health workforce by providing training opportunities for eligible staff to
develop and expand their skills through participation in the Dietetic Internship
and related professional organizations.
50% of internship
candidates will be pre-selected from the pool of state employee applicants
80% of graduates responding to
the post-graduation survey, who have passed the RD exam, will respond that
they participate in their local or national Dietetic Association, are willing
to mentor/precpt future interns, and participate in lifelong
outcomes data are available on request.
will be able to successfully assess the clinical nutritional needs of
specialized populations and provide appropriate nutritional therapy, i.e.
acute care and ambulatory care settings.
will be able to plan, deliver and evaluate community nutrition practices and
services and counsel diverse individuals and populations in community settings
across the lifespan.
will demonstrate the ability to effectively manage food and nutrition service
systems and staff.
will develop and demonstrate professional attitudes and values, leadership
skills, and the higher ethical approaches to practice.
will develop critical thinking, problem solving, and collaboration and
communication skills incorporating current research and scientific information
into dietetic practice.