I. Unit Assignments

Satisfactory completion of all unit objectives and assignments as outlined for each rotation is a basic program requirement.

II. Clinical Nutrition Case Study

By completing a written case study interns gain experience in researching and presenting a clinical problem relevant to the patient's nutritional status to staff and interns.

III. Project or Seminar

By selecting a project of special interest interns gain experience planning, organizing, implementing, and evaluating a solution.

Interns may prefer to present a seminar on a topic of choice.

IV. Community Service Activities

Interns gain experience in presenting nutrition information to a group outside the hospital setting.

V. Staff relief in Food Service Systems Management and Clinical Nutrition Services

Goal 1: To prepare program graduates to function in an entry-level position in dietetics at a caliber consistent with expectations of employers.

VCU Health System Mission
To provide superior, compassionate and innovative patient care to improve the health of all members of the community we serve.

100 percent of interns achieve a “meets expectation” for all entry-level competencies on the staff relief evaluation form.

Alumni achieve over a five-year period a first-time pass rate of at least 80 percent on the RD exam.

100 percent of program graduates indicate they felt confident to accept their first position in dietetics.

Program graduates who are seeking employment find positions within three months of graduation.

Employers of our graduates indicate they would hire other VCU Medical Center grads 100 percent of the time.

Goal 2: To provide a broad base of learning that encourages graduates to be independent learners and problem solvers.

Based on rotation evaluations the interns will have demonstrated adequate problem solving and independent thinking skills 70 percent of the time in introductory rotations.

During staff relief the intern will consistently demonstrate problem-solving skills and be an independent thinker 100 percent of the time. Interns will consult with staff relief preceptors as appropriate.

Employer surveys will rate critical thinking and problem solving skills as satisfactory.    

10 percent of program graduates will enroll in graduate school; 5 percent of those will complete the degree.

Goal 3: To provide opportunities for enhancement and development of personal characteristics which will allow the individual to become a contributing member of the profession.

100 percent of program graduates indicate they are ADA members one year after graduation.

80 percent of program graduates continue to practice in the field of dietetics for five years.

60 percent of graduates indicate some community service or involvement.

90 percent of students who enter the program will complete it.