The RU Dietetic Internship is a graduate certificate program housed in the School of Nursing, Foods and Nutrition Program within the Waldron College of Health and Human Services.

The Radford University Dietetic Internship Program is currently granted Initial Accreditation by the Commission on Accreditation for Dietetics Education of The American Dietetic Association as of July 2003.  This post-baccalaureate graduate certificate program has an emphasis in medical nutrition therapy and is designed to prepare dietitians to work in both interdisciplinary environments and in rural settings.  We are approved to accept 7 interns.

RU Dietetic Internship Mission Statement

The Radford University Dietetic Internship extends the mission of the University and College, by preparing future professionals who are ethical, knowledgeable, culturally sensitive, able to work collaboratively as well as independently, and who are committed to life-long learning.  The Dietetic Internship will allow modeling of best practice methods to deliver high quality nutrition and dietetic care to promote, protect and restore a client's health.

Dietetic Internship Program Goals

	Provide an internship with a minimum of 900 hours of supervised practice experience with a Medical Nutrition Therapy emphasis highlighting the special healthcare needs in rural settings.
	Provide opportunities for interdisciplinary experiences to enhance leadership skills.
	Teach at least 2 advanced clinical skills such as use of the metabolic cart and waivered point-of-care testing such as blood glucose monitoring that will make dietitians more valuable in the workplace.
	Recruit and retain qualified dietetic interns from residents of southwest Virginia and other rural settings.
	Promote the Professional Standards of Practice of The American Dietetic Association and the Code of Ethics.
	Prepare the interns for eligibility to take The American Dietetic Association's national registration examination to become a Registered Dietitian.
	Strengthen the intern's ability to develop self-direction and creative problem-solving skills to assume leadership roles in dietetics practice.

Requirements for Admission

Successful candidates will have:

	Overall 3.0 GPA/4.0 in all college classes; 3.0+ in DPD dietetic coursework.
	Expressed interest in clinical dietetics as evidenced by volunteer or work experience.
	Verification statement from an ADA accredited Didactic Program in Dietetics (DPD) current within 5 years.
	Interest in medical nutrition therapy and clinical upskilling.
	Desire to work in rural and interdisciplinary settings.
	Effective communication, mathematical and interpersonal skills.
	Willingness to travel.

Estimated Costs

Estimated costs for the year:

Medical Nutrition Therapy Emphasis
The RU Dietetic Internship has designated a MNT emphasis that corresponds to 11 specific competencies (NT).  Some examples are listed below.
	NT 4:  Select, monitor, and evaluate complex enteral and parenteral nutrition regimens.
	NT 7:  Perform basic physical assessment
	NT 8:  Participate in nasoenteric feeding tube placement and care
	NT 9:  Participate in waivered point-of-care testing, such as blood glucose monitoring
	NT 10:  Participate in the care of patients/clients requiring Adaptive Feeding Devices

Rural / Interdisciplinary Experiences
Interns are involved in a variety of both rural and interdisciplinary supervised practice experiences throughout the internship.  Some examples include:
Waldron College of Health & Human Services   School of Allied Health, Foods & Nutrition, Dietetic Internship  School of Nursing School of Social Work Radford Clinic
RU Mobile Unit taking interdisciplinary healthcare teams to rural southwest Virginia.
The Waldron College of Health & Human Services hosted a "Health Fair" in October 2000.  Students from all programs participated.
Rural Internship Rotation sites allow  interns  to gain experience in dealing with some of the special  healthcare issues of rural citizens.

Upskilling Opportunities
Interns learn numerous upskilling techniques to enhance their professional marketability and flexibility as nutrition practitioners.
Indirect Calorimetry Oxygen Consumption Carbon Dioxide Production Respiratory Quotient Resting Energy Expenditure
Bioelectric Impedance for Body Composition Analysis
Waivered Point-of-Care Testing Blood Glucose Monitoring Cholesterol Screening
Conduct general health assessment
Osteoporosis Screening and Nutrition Counseling
Other Upskilling Opportunities: CPR Training/Certification Conflict Resolution Training/Certification Dysphagia Screening Physical Assessment

Technology & Multimedia
Integrated throughout the internship experience are opportunities to learn & utilize state of the art technology.
Multimedia Classes Advance Power Point Web Design Digital Photography Video Production
Sample of Intern Projects
Public Service Radio Announcements "Nutrition Counts"
Digital Portfolios Interns create & continue to add to a digital database to make their own digital portfolio and then produce it  as a CD-ROM.  Click name to Preview: Monica Dickenson Kate Hunter Ellie Davis Alison Hawley  (Click arrow to advance slides)
Video Production "Is Dietetics for You?"	Click here to Preview Video OR   Click Here to View Entire Video Download Real Player

Dietetic Internship Curriculum Course Descriptions

FDSN 600 Advanced Nutrition Assessment (3 credits):  Integration of pathophysiology of major organ systems and disease states and how these, in turn, relate to nutritional status, requirements and clinical nutrition interventions using problem-based learning and critical thinking.

FDSN 690 Dietetic Practicum (1- 6 credits):  Addresses 47 core competencies and 11 competencies for the medical nutrition therapy for dietetic interns which is required by the American Dietetic Association’s Accrediting Commission for Dietetic Internships.  A minimum of 900 clock hours of supervised practice experience will be provided at a variety of food service, community and clinical settings.  These supervised practice experiences will be complemented with weekly classroom time modeling critical thinking and evidence-based decision making methodology throughout the 10-month internship. 

FDSN 601 Critical Care Nutrition (3 credits):  In-depth instruction in the critical care nutrition management specific to critically ill patients.  Basic principles of hemodynamic monitoring, acid-base regulation/assessment, mechanical ventilation, effects of surgical procedures impact on nutritional status and management will be discussed using problem-based learning, clinical application and critical thinking analysis.

Dietetic Internship Rotations
Preceptor / Rotation sites are selected to best serve the curriculum needs of the internship program.  There are presently 2 intern positions located in the Lynchburg, VA area, 2 interns in the Radford/Roanoke area and 1 intern in Southwest Virginia / West Virginia.  For that reason, Interns are advised to locate in one of these geographic regions.
Foodservice Management	5 weeks
Community	10 weeks
Critical Care	TBA
Clinical - Rural Hospital	6 weeks
Clinical	12 weeks

Calendar 2004 - 2004

Meet the Interns

Electronic Newsletter