McNeese State University
Dietetic Internship Program
Program Response to Self-Study Report
For
The Accreditation Council for Education in Nutrition and Dietetics (ACEND)
January 29, 2013
McNEESE STATE UNIVERSITY
“Excellence with a Personal Touch”
Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza
Suite 2000
Chicago, Illinois 60606-6995
January 28, 2013
On behalf of McNeese State University, I would like to thank you for the opportunity to respond
to the site visit report. Noted below are the recommendations cited in the site visit report as
well as the response by the program.
Standard 6: Program Objectives
Recommendations: The program needs to revise the program completion guideline so that it
accurately reflects the 150% timeframe for expected program completion.
Response: The program has changed the objective to state the following:
Eighty percent of interns will complete the IP program requirements within 150% of the time
from the start of the program (27 months or 2.25 years). The program completion guideline
has been corrected on the IP website and a copy of the change is located in Appendix A. The
program completion guideline has also been corrected on the Program Assessment Plan, see
Appendix B.
Standard 8: On-going Program Assessment
Recommendations: The Program Director should utilize the Advisory Committee on a more
consistent basis for input and program improvement. The Program should continue to use
practice tests with the interns to strengthen study skills and test taking practices.
Response: The program will meet with the Advisory Committee on a yearly basis and continue
to solicit information via email from members as needed.
The program will continue to use practice tests with the interns to strengthen study skills and
test taking practices. The program will update the practice tests information to provide the
interns with the most updated information for the practice tests.
Standard 13: Learning Assessment
Recommendations: The program must provide an updated Learning Assessment Plan that
includes qualitative benchmarks for assessment of all competencies, including the
concentration competencies. When establishing the benchmarks, the Program should consider
what benchmarks will provide the most useful information for curriculum improvement. For
example information gleaned from the assessment process is limited when all benchmarks
consistently state that 100% of the interns will achieve the minimum benchmark for completing
the program. Also, the Program should consider streamlining the plan so that assessment
methods are based on one culminating activity or experience that best demonstrates the
achievement of the competency rather than all activities or experience relate to the
competency. The program may want to consider the recommendation of a preceptor who
suggested determining the base-line knowledge of interns through pre-tests.
Response: The program has provided an updated Learning Assessment Plan (located in
Appendix C) that includes qualitative benchmarks for assessment of competencies. Also
included are the concentration competencies. The following rubrics have been created to use
with the learning assessment plan: clinical case study rubric, teamwork rubric, research project
rubric, professional portfolio rubric, Clinical Competency Rotation Evaluation Rubric, Management
Competency Rotation Evaluation Rubric, and Community Competency Rotation Evaluation Rubric. The
program will begin giving a pre-test at the beginning of the dietetic internship program and a post-test
at the end of the program as part of the assessment process.
Standard 15: Responsibilities of the Program Director
Recommendations: The Program must provide a position description that includes the time
allocation for program improvement. The program should develop a contingency plan for
program leadership in the event the current director is unable to fulfill her responsibilities. The
program should consider providing additional assistance, such as the assistance of a graduate
student, to the Program Director.
Response: Appendix D contains the program director position description that includes the
time allocation (Time Allocation: 60 % Teaching, 20% Research and Productive Scholarship,
20% University and Community Service (15% Program Management and 5% Community
Service). In the event that the current director is unable to fulfill her responsibilities, the
University will actively seek a replacement that would have the PhD, RD credentials needed to
manage the program. The program will investigate the possibility of a acquiring graduate
student who could provide additional assistance to the Program Director.
Standard 22: Information to Prospective Students and the Public
Recommendations: The program must provide evidence that the old Website is no longer
accessible to the public and prospective students.
Response: The old website has been removed. If a prospective student or the public Google
searches the old website (www.ada.mcneese.edu) they will be directed to the current website
as shown in Appendix E. If the person clicks on Nutrition and Food Science Programs, they will
be shown page 2 and can find information on the Dietetic Internship Program. Appendix F
contains the information a prospective student or the public will find if they Google’s McNeese
State University Dietetic Internship. The first page is the new website which when clicked on
will direct the individual to the second page which has the information for the Dietetic
Internship program. Appendix G contains the information that a prospective student or the
public will find if they go the MSU home page and search for Dietetic Internship. After clicking
on Nutrition and Food Science Programs the individual will see the material related to the
Nutrition and Food Science Programs (second page). Click visit the McNeese State University
Nutrition and Food Science Programs and the individual will be directed to the third page which
provides the information for the Dietetic Internship program.
Appendix A
Standard 6
Program Objectives
APPENDIX B
Program Assessment Matrices (Standard 7) for Internship Programs Using the IP Standards
Assessment Period from 2012 to 2017
Background: The Program Goals Assessment Planning Matrices are
used to document whether the program is meeting its goals over a
five-year period. At the end of five years, the fully-completed form
should be used as evidence of the degree to which the program is
achieving outcomes that support the goals.
Directions: Write the program’s goals; then list the desired outcome
measures that accompany each one. Describe the data to be
assessed and its source for each outcome measure. Specify the
assessment methods and identify the individuals or groups
responsible for ensuring that assessments take place along with the
timeframe for collecting the data. The actual outcomes will be
recorded over the five-year lifetime of the plan.
Mission of the Dietetics Program Using the IP Standards (Standard 4)
Mission of the Internship Program
The mission of the Internship (IP) program is to provide an advanced educational curriculum, preparing students to meet the ACEND
Competencies/Learning Outcomes with a Nutrition Therapy and Health Promotion concentration. The IP program provides the
knowledge and skills required for successful entry into the job market as competent entry-level dietitians
Program Goal, Objectives and Assessment (Standards 5, 6, 7 and 8)
Program Goal
Goal #1 - Prepare and graduate students who meet the requirements for the Master of Science degree (nutrition and wellness) and
core competency area of nutrition therapy and health promotion and who are competent entry-level practitioners
Objectives
(Guideline 7.1a)
Data Assessed and
the Data Source
(Guideline 7.1b & c)
Data Assessment
Method(s)
(Guideline 7.1d)
Assessed by:
(Guideline 7.1e)
Actions to Assure that the
Outcome Is or Will Be Met
(Guideline 8.2)
Timeframe
(finished?)
(Guideline 7.1f)
Actual
Outcome
(Guideline 7.2 b)

Over a five-year period, 80% of
first time test takers (IP
RD exam scores from
graduates
CDR exam summary
reports
CDR provides
to Program
Director
MS/IP Graduates
Annually
(data due in 5
yrs)
graduates) will pass the
registration exam.
Over a five year period, 70% of
the program graduates who
sought employment in dietetics
or related field will be employed
within twelve months of the
program completion.
Demographic data from
Alumni and Graduates
Survey
Program
Director
MS/IP Graduates
One year
following
graduation
(data due in 5
yrs)
Over a five year period, 90% of
graduates employed in dietetics
or related fields who respond to
the alumni survey will rate
themselves as prepared or well
prepared for their first position
Results of surveys sent
to Graduates
Survey
Program
Director
MS/IP Graduates
One year
following
graduation
(data due in 5
yrs)
Eighty percent of interns will
complete the IP program
requirements within 150% of
the time from the start of the
program (27 months or 2.25
years).
Intern completion data
Completion Records
Program
Director
MS/IP Graduates
Annually
(data due in 5
yrs)
Over a five year period, at least
75% of employers who respond
to a survey on program
graduates in their first year of
employment will rate them as
above average in professional
knowledge and skills as
compared to other entry-level
registered dietitians.
Results of surveys sent
to Employers
Survey
Program
Director
MS/IP Graduates
One year
following
graduation
(data due in 5
yrs)
Appendix C
Learning Assessment Matrix (Standard 13)
Ongoing Assessment of Competencies for the RD
Assessment Period from 2012 to 2017
Background: The Learning Assessment Planning Matrix is used to
assess the Foundation Knowledge & Competencies/ Learning
Objectives specified in Appendix A of ACEND’s Accreditation
Standards and to document learning outcomes over a five-year
period. At the end of five years, the completed portions of the form
can be used as evidence of the degree to which the program is
helping students to learn.
Directions: List at least one assessment method with the learning
objectives per competency. Specify the rotation in which the
assessment will occur and identify the individuals or groups
responsible for ensuring that the assessment takes place and the
timeframe for collecting the data. Optional: Feel free to also include
the actual outcomes over the five-year lifetime of the plan.
1. Scientific and Evidence Base of Practice: integration of scientific information and research into practice
KRD 1.1: The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research
literature and integration of research principles into evidence-based practice.
Example:
Evaluate emerging
Learning objective and the
assessment methods that will be
used
(Guideline 13.1a & b)
Rotation or class in
which assessment will
occur (Guideline 13.1c)
Individuals responsible
for ensuring assessment
occurs (Guideline 13.1d)
Timeline for
collecting
formative and
summative data
(Guideline 13.1e)
Optional:
Resulting
Data and
Date
Collected
80% of students will receive a
letter grade of ‘B’ or above on the
MNT rotation
Preceptors
During and end of
MNT rotation
70% of
students
research for application
in dietetics practice
CRD 1.1: Select
indicators of program
quality and/or customer
service and measure
achievement of
objectives.
received a ‘B’
over the 5year
assessment
period
(Not Met).
final case-study presentation.
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Mgmt rotations
Preceptors
End of FS Mgmt
rotations
Results due
for PAR
CRD 1.2: Apply evidencebased guidelines,
systematic reviews and
scientific literature (such
as the Academy’s
Evidence Analysis Library
and Evidence-based
Nutrition Practice
Guidelines, the 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
 90 % of interns will score at
B level (90%) on the final
Clinical Case study (Clinical
Case Study Rubric).
NFSC 601
Instructor of class
End of class
CRD 1.3: Justify
programs, products,
services and care using
appropriate evidence or
data
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 1.4: Evaluate
emerging research for
application in dietetics
practice
 90 % of interns will score at
B level (90%) on the final
Clinical Case study (Clinical
Case Study Rubric).
NFSC 601
Instructor of class
End of class
Results due
for PAR
CRD 1.5: Conduct
projects using
appropriate research
methods, ethical
procedures and data
analysis

95% of interns will score at
an A (90%) level on the
research project rubric.
NFSC 602
Instructor of class
End of class
2. Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.
KRD 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
KRD 2.2: The curriculum must provide principles and techniques of effective counseling methods.
KRD 2.3: The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code
of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings.
Learning objective and the
assessment methods that will be
used
(Guideline 13.1a & b)
CRD 2.1: Practice in
compliance with
current federal
regulations and state
statutes and rules, as
applicable and in
accordance with
accreditation standards
and the Scope of
Dietetics Practice and
 90% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
Rotation or class in
which assessment will
occur (Guideline 13.1c)
Individuals responsible
for ensuring assessment
occurs (Guideline 13.1d)
Timeline for
collecting
formative and
summative data
(Guideline 13.1e)
Optional:
Resulting
Data and
Date
Collected
MNT rotations
Preceptors
End of rotations
Results due
for PAR
Code of Ethics for the
Profession of Dietetics
CRD 2.2: Demonstrate
professional writing
skills in preparing
professional
communications
 95% of interns will score at
an A (90%) level on the
research project rubric.
NFSC 602
Instructor of class
End of class
Results due
for PAR
CRD 2.3: Design,
implement and
evaluate presentations
to a target audience
 90% of interns will score a
mean of 3.0 out of a
possible 4.0 on Community
Competency Evaluation.
Community rotations
Preceptors
End of community
rotations
Results due
for PAR
CRD 2.4: Use effective
education and
counseling skills to
facilitate behavior
change
 90% of interns will score a
mean of 3.0 out of a
possible 4.0 on Patient
Interview and Diet
Education Rubric.
MNT rotations
Preceptors
End of community
rotations
Results due
for PAR
CRD 2.5: Demonstrate
active participation,
teamwork and
contributions in group
settings
 90% of interns will score a
15 or above (meets
standard) on the teamwork
rubric.
Community rotations
Preceptors
End of community
rotations
Results due
for PAR
CRD 2.6: Assign patient
care activities to DTRs
and/or support
personnel as
 90% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of MNT
rotations
Results due
for PAR
appropriate.
CRD 2.7: Refer clients
and patients to other
professionals and
services when needs
are beyond individual
scope of practice
 90% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of MNT
rotations
CRD 2.8: Apply
leadership skills to
achieve desired
outcomes
 95% of interns will score at
an A (90%) level on the
research project rubric.
NFSC 602
Instructor of class
End of class
CRD 2.9: Participate in
professional and
community
organizations
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Community
Competency Evaluation.
Community rotations
Preceptors
End of community
rotations
Results due
for PAR
CRD 2.10: Establish
collaborative
relationships with other
health professionals
and support personnel
to deliver effective
nutrition services.
 90% of interns will score a
mean of 3.5 out of a
possible 4.0 on Staff Relief
Competency Evaluation.
Staff Relief
Preceptors
End of Staff Relief
Results due
for PAR
CRD 2.11: Demonstrate
professional attributes
within various
 90% of interns will score a
mean of 3.5 out of a
possible 4.0 on Staff Relief
Competency Evaluation.
Staff Relief
Preceptors
End of Staff Relief
Results due
for PAR
Results due
for PAR
Results due
for PAR
organizational cultures
CRD 2.12: Perform selfassessment, develop
goals and objectives
and prepare a draft
portfolio for
professional
development as defined
by the Commission on
Dietetic Registration
 90% of interns will score a
minimum of 80% on the
Professional Portfolio
Rubric.
NFSC 601
Instructor of class
End of class
Results due
for PAR
CRD 2.13: Demonstrate
negotiation skills
 95% of interns will score at
an A (90%) level on the
research project rubric.
NFSC 602
Instructor of class
End of class
Results due
for PAR
3. Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations
KRD 3.1: The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and
methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation.
KRD 3.2: The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention.
KRD 3.3: The curriculum must include education and behavior change theories and techniques.
Learning objective and the
assessment methods that will be
used
(Guideline 13.1a & b)
Rotation or class in
which assessment will
occur (Guideline 13.1c)
Individuals responsible
for ensuring assessment
occurs (Guideline 13.1d)
Timeline for
collecting
formative and
summative data
(Guideline 13.1e)
Optional:
Resulting
Data and
Date
Collected
CRD 3.1: Perform the
Nutrition Care Process
(a through e below) and
use standardized
nutrition language for
individuals, groups and
populations of differing
ages and health status,
in a variety of settings
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
 CRD 3.1.a: Assess the
nutritional status of
individuals, groups
and populations in a
variety of settings
where nutrition care
is or can be delivered
 CRD 3.1.b.: Diagnose
nutrition problems
and create problem,
etiology, signs and
symptoms (PES)
statements
 CRD 3.1.c: Plan and
implement nutrition
interventions to
include prioritizing
the nutrition
diagnosis, formulating
a nutrition
prescription,
establishing goals and
selecting and
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
managing
intervention
 CRD 3.1.d: Monitor
and evaluate
problems, etiologies,
signs, symptoms and
the impact of
interventions on the
nutrition diagnosis
 CRD 3.1.e: Complete
documentation that
follows professional
guidelines, guidelines
required by health
care systems and
guidelines required by
the practice setting
CRD 3.2: Demonstrate
effective
communications skills
for clinical and
customer services in a
variety of formats.
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptor s
End of rotations
Results due
for PAR
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
 90 % of interns will score at
B level (90%) on the final
Clinical Case study (Clinical
Case Study Rubric).
NFSC 601
Instructor for class
End of class
Results due
for PAR
CRD 3.3: Develop and
deliver products,
programs or services
that promote consumer
health, wellness and
lifestyle management
 90% of interns will score a
mean of 3.0 out of a
possible 4.0 on Community
Competency Evaluation.
Community rotations
Preceptors
End of rotations
Results due
for PAR
CRD 3.4: Deliver
 95% of interns will score a
mean of 3.0 out of a
Community rotations
Preceptor for rotation
End of rotations
Results due
respectful, sciencebased answers to
consumer questions
concerning emerging
trends
possible 4.0 on Community
Competency Evaluation.
for PAR
CRD 3.5: Coordinate
procurement,
production, distribution
and service of goods
and services.
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
Management rotations
Preceptors
End of rotations
Results due
for PAR
CRD 3.6: 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
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to
individuals and organization
KRD 4.1: The curriculum must include management and business theories and principles required to deliver programs and services.
KRD 4.2: The curriculum must include content related to quality management of food and nutrition services.
KRD 4.3: The curriculum must include the fundamentals of public policy, including the legislative and regulatory basis of dietetics practice.
KRD 4.4: The curriculum must include content related to health care systems.
KRD 4.5: The curriculum must include content related to coding and billing of dietetics/nutrition services to obtain reimbursement for services from
public or private insurers
Learning objective and the
assessment methods that will be
used
(Guideline 13.1a & b)
Rotation or class in
which assessment will
occur (Guideline 13.1c)
Individuals responsible
for ensuring assessment
occurs (Guideline 13.1d)
Timeline for
collecting
formative and
summative data
(Guideline 13.1e)
Optional:
Resulting
Data and
Date
Collected
CRD 4.1: Participate in
management of human
resources
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.2: Perform
management functions
related to safety,
security and sanitation
that affect employees,
customers, patients,
facilities and food
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.3: Participate in
public policy activities,
including both
legislative and
regulatory initiatives
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Community
Competency Evaluation.
Community rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.4: Conduct
clinical and customer
service quality
management activities
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Community
Competency Evaluation.
Community rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.5: Use current
informatics technology
to develop, store,
retrieve and
disseminate
information and data
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.6: Analyze
quality, financial or
productivity data and
develop a plan for
intervention
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.7: Propose and
use procedures as
appropriate to the
practice setting to
reduce waste and
protect the
environment
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.8: Conduct
feasibility studies for
products, programs or
services with
consideration of costs
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptor
End of rotations
Results due
for PAR
and benefits.
CRD 4.9: Analyze
financial data to assess
utilization of resources
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.10: Develop a
plan to provide or
develop a product,
program or service that
includes a budget,
staffing needs,
equipment and supplies
 90% of interns will score a
mean 3.0 out of a possible
4.0 on Management
Competency Evaluation.
FS Management
rotations
Preceptors
End of rotations
Results due
for PAR
CRD 4.11: Code and bill
for dietetic/nutrition
services to obtain
reimbursement from
public or private
insurers.
 95% of interns will score a
mean of 3.0 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of rotations
Results due
for PAR
5. Support Knowledge: knowledge underlying the requirements specified above.
KRD 5.1: The food and food systems foundation of the dietetics profession must be evident in the curriculum. Course content must include the principles of food science and food
systems, techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups.
KRD 5.2: The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry,
physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism and nutrition across the lifespan.
KRD 5.3: The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and
diversity, such as psychology, sociology or anthropology
Title of Concentration Area 1: Nutrition Therapy and Health Promotion
Provision of community and wellness initiatives and interventions across the lifespan.
Upon completion of the program, graduates are able to:
List the programdefined Intern
competencies (add or
delete lines as needed)
Learning objective and
the assessment
methods that will be
used
(Guideline 13.1a & b)
Rotation or class in
which assessment will
occur (Guideline 13.1c)
Individuals responsible
for ensuring assessment
occurs (Guideline 13.1d)
Timeline for collecting
formative and
summative data
(Guideline 13.1e)
Optional:
Resulting Data and
Date Collected
NT/HP 1. Develop
health
promotion/wellness
nutrition programs
95% of interns will score
a mean of 3.5 out of a
possible 4.0 on Clinical
Competency Evaluation.
Community rotations
Preceptors
End of Community
rotations
Results due for PAR
NT/HP 2. Conduct
health
promotion/wellness
nutrition program
outcome
assessment/evaluation
95% of interns will score
a mean of 3.5 out of a
possible 4.0 on Clinical
Competency Evaluation.
Community rotations
Preceptors
End of Community
rotations
Results due for PAR
NT/HP 3. Refine
public speaking skills,
including formal,
extemporaneous, and
small group.
95% of interns will score
a mean of 3.5 out of a
possible 4.0 on Clinical
Competency Evaluation.
Community rotations
Preceptors
End of Community
rotations
Results due for PAR
95% of interns will score
a mean of 3.5 out of a
possible 4.0 on Clinical
Competency Evaluation.
Community rotations
Preceptors
End of Community
rotations
Results due for PAR
NT/HP 4. Interpret
and incorporate
current research in
teaching instructional
methods.
NT/HP 5 Create
effective nutrition
education messages
which are likely to
result in behavior
change
95% of interns will score
a mean of 3.5 out of a
possible 4.0 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of Community
rotations
Results due for PAR
NT/HP 6 Develop
assessment,
implementation, and
outcomes evaluation
plan.
95% of interns will score
a mean of 4.0 out of a
possible 3.5 on Clinical
Competency Evaluation.
Community rotations
Preceptors
End of Community
rotations
Results due for PAR
NT/HP 7 Conduct
counseling and
education for
patients/clients with
complex needs.
95% of interns will score
a mean of 4.0 out of a
possible 3.5 on Clinical
Competency Evaluation.
MNT rotations
Preceptors
End of MNT rotations
Results due for PAR
NT/HP8 Disseminate
health promotion
education to
community groups
using technology.
90% of interns will score
at A (90%) level on the
Assessment of
Technology Rubric.
NFSC 601
Instructor of class
End of Class
Results due for PAR
Appendix D
Standard 15
Responsibilities of Program Director
Position Description for Program Director
McNeese State University Harold and Pearl Dripps Department of Agricultural Sciences
Position Description
Coordinator, Combined Master of Science/Dietetic Internship Program
Position: Coordinator, Combined Master of Science/Dietetic Internship Program and
Assistant/Associate Professor/Professor; Tenure Track, 9 month appointment
Required Qualifications: Registered Dietitian with an earned doctorate in teaching discipline;
evidence of effective teaching at the university level at least three years post RD credentialing;
evidence of scholarly/professional activity and service.
Preferred Qualifications: Previous teaching experience; Experience supervising graduate
students; skill in utilizing instructional and computer technology; Proficient written and oral
communication skills; evidence of experience in working effectively with student learners
representing diverse backgrounds; experience with ACEND accreditation standards.
Responsibilities: The program coordinator is responsible for directing the combined MS/DI
program located in the Harold and Pearl Dripps Department of Agricultural Sciences at
McNeese State University. The program coordinator is responsible to make sure that the
program’s education interests are integrated effectively and efficiently with the department
operations. The program coordinator is responsible for making sure that the program meets
the accreditation criteria created by the Accreditation Council for Education in Nutrition and
Dietetics (ACEND) as stated below:

Develop policies and procedures for managing the combined MS/DI program to ensure
impartial, unbiased and thoughtful treatment of prospective and enrolled interns (such
as program admission, retention, and completion policies).

Recruit, advise, assess, and direct interns.

Maintain accreditation, including timely submission of fees, reports, and requests for
major program changes.

Maintain intern records, including verification statements.

Maintain complaints about the DI received from interns.

Perform ongoing review of the DI program to meet accreditation standards.

Communicate with DI preceptors involved in the program.

Facilitate processes for continuous assessment of DI program and intern learning
outcomes, analyze data collected from the assessment process and use information for
program improvement.

Teach undergraduate/graduate courses as assigned.

Administer the application process for prospective interns and acceptance of interns on
a yearly basis. Involves D&D computer matching, Dietetic Internship Computer
Application Service (DICAS), deposits of application fees, updating program information
on website, field inquiries of program via phone or email, and other duties as required
by application/acceptance process.

Coordinate the collection of new intern physical forms, insurance requirements (health,
liability, and automobile), background checks, and drug screens.

Coordinate new and existing supervised practice sites (13 sites) as well as Calcasieu
Community and MSU Kids College.

Orient and instruct dietetic interns for one week in January prior to entering facility
sites. Orientation consists of instruction from 9-3 for five days.

Liaison between McNeese State University and supervised practice sites. Responsible
for affiliation agreements required by ACEND.
Time Allocation: 60 % Teaching, 20% Research and Productive Scholarship, 20% University and
Community Service (15% Program Management and 5% Community Service).
Administrative approval:
___________________________________________
Head, Harold and Pearl Dripps Department of Agricultural Sciences
_____________
Date
______________________________________
Dean, College of Science
_____________
Date
_____________________________________
Provost /Vice President of Academic Affairs
______________
Date
Appendix E
Standard 22
Information to Prospective Students and the Public
Appendix F
Standard 22
Information to Prospective Students and the Public
Appendix G
Standard 22
Information to Prospective Students and the Public