Program Goals & Objectives

Goal #1: To produce graduates who have developed the skills to pass the National Registration Exam and become entry-level Registered Dietitians.

Objectives:
• 80% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
• The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
• At least 80% of program interns complete program/degree requirements within 32 to 36 months (150% of the program length). (Traditional internship is 21 months; 150% would be 32 months; alternative schedule is 24 months; 150% would be 36 months).
• Of graduates who seek employment, 70% are employed in nutrition and dietetics or related fields within 12 months of graduation.
• Mean scores on Food & Nutrition and Food Service System & Management sections of the Registration Exam are above the national mean when averaged over three years.

Goal #2: To develop self-reliant dietitians capable of providing clinical nutrition, community nutrition & food service management services in a variety of settings.

Objectives:
• Students achieve at least an 80% average on evaluation criteria when completing each rotation
• The mean rating on “adequately prepared for entry level dietetics” that employers give program graduates in their employ meets or exceeds the rating of 5.0 on 6.0 scale, indicating they “agree” the graduate is prepared for practice.
• The mean rating on “adequately prepared for entry level dietetics” that alumni of the program give themselves meets or exceeds the rating of 5.0 on a 6.0 scale, indicating they “agree” they are prepared to practice.

Goal #3: To prepare students to understand and evaluate research as it relates to the practice of dietetics.

Objectives:
• 50% of students complete a thesis during their graduate program
• 100% of students complete a research-oriented FSN course
• The mean rating on “integrating scientific information and research into practice
that alumni of the program give themselves meets or exceeds the rating of 5.0 on a 6.0 scale, indicating they “agree” they can integrate scientific information/research into practice.

Goal #4: To prepare students with skills to be advocates for themselves, their patients/clients, and the profession. (Concentration Area)

Objectives:
• 95% of students achieve at least 85% on the public policy project.
• 95% of students achieve at least 85% on the Nutrition Services and Professional Advocacy Evaluation.
• The mean rating on “being competent in professional advocacy” that alumni of the program give themselves meets or exceeds the rating of 5.0 on a 6.0 scale, indicating they “agree” they use advocacy skills.

Data on program outcomes are available upon request.

Our Mission and Philosophy for the Dietetic Internship and Individualized Supervised Practice Pathway (ISPP)

The mission of the Internship Program at UMaine is to prepare graduates for entry-level positions as Registered Dietitian Nutritionists by providing opportunities to apply knowledge, develop skills, attain the competencies and demonstrate professionalism. To this end, the Program provides the didactic and supervised practice components for graduates to earn a Master of Science (or PhD) degree and to be able to pass the CDR National Registration Exam. The Program serves the state’s need in preparing graduates for CDR credentialing.
We believe
  • learning is a positive experience in a” hands on” health care environment, which is different than in a classroom, and that students need to be prepared for the transition and supported throughout the supervised practice.
  • networking and using peers as a support group serves the nutrition and dietetic professional well, and we strive to develop this concept in interns and to foster its realization throughout the program.
  • being a good team member is a critical skill for future professional success. The curriculum is designed to foster team-building skills.
  • interns are our most important evaluators; we actively seek their input on how to make the program better, and try hard to be responsive to their needs.
  • a wide variety of practice opportunities fosters a broad perspective of the profession in clinical, food service management, and community sites.

Dietitians believe in the value of educating interns as future professionals. They take their roles seriously and enjoy interacting with interns.