McNeese State University January 201… · Program Response to Self-Study Report For The...

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.

http://www.ada.mcneese.edu/

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



(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



(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.

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

Example:

Evaluate emerging

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

final case-study presentation. received a ‘B’

over the 5-

year

assessment

period

(Not Met).

CRD 1.1: Select

indicators of program

quality and/or customer

service and measure

achievement of

objectives.

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 evidence-

based 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


FS Management

rotations

Preceptors End of rotations

Results due

for PAR

CRD 1.4: Evaluate

emerging research for

application in dietetics

practice


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.



used








Timeline for

collecting

formative and

summative data

(Guideline 13.1e)

Optional:

Resulting

Data and

Date

Collected

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.

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


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


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


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


MNT rotations Preceptors End of MNT

rotations

Results due

for PAR

CRD 2.8: Apply

leadership skills to

achieve desired

outcomes


NFSC 602 Instructor of class End of class Results due

for PAR

CRD 2.9: Participate in

professional and

community

organizations


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


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

organizational cultures

CRD 2.12: Perform self-

assessment, 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


negotiation skills


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.



used








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



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



for PAR

CRD 3.1.b.: Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements



for PAR

CRD 3.1.c: Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and



for PAR

managing intervention

CRD 3.1.d: Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis


MNT rotations Preceptor s End of rotations Results due

for PAR

CRD 3.1.e: Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting



for PAR


effective

communications skills

for clinical and

customer services in a

variety of formats.


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


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, science-

based 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.


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


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



used








Timeline for

collecting

formative and

summative data

(Guideline 13.1e)

Optional:

Resulting

Data and

Date

Collected


management of human

resources


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


FS Management

rotations

Preceptors

End of rotations

Results due

for PAR


public policy activities,

including both

legislative and

regulatory initiatives


Community rotations

Preceptors End of rotations Results due

for PAR

CRD 4.4: Conduct

clinical and customer

service quality

management activities


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


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


FS Management

rotations


for PAR

CRD 4.7: Propose and

use procedures as

appropriate to the

practice setting to

reduce waste and

protect the

environment


FS Management

rotations


for PAR

CRD 4.8: Conduct

feasibility studies for

products, programs or

services with

consideration of costs


FS Management

rotations

Preceptor End of rotations

Results due

for PAR

and benefits.

CRD 4.9: Analyze

financial data to assess

utilization of resources


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


FS Management

rotations


for PAR

CRD 4.11: Code and bill

for dietetic/nutrition

services to obtain

reimbursement from

public or private

insurers.



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 program-

defined Intern

competencies (add or

delete lines as needed)

Learning objective and

the assessment

methods that will be

used








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





Community rotations


rotations

Results due for PAR

NT/HP 3. Refine public speaking skills, including formal, extemporaneous, and small group.





Community rotations


rotations

Results due for PAR

NT/HP 4. Interpret and incorporate current research in teaching instructional methods.





Community rotations


rotations

Results due for PAR

NT/HP 5 Create effective nutrition education messages which are likely to result in behavior change





MNT rotations Preceptors

End of Community

rotations

Results due for PAR

NT/HP 6 Develop assessment, implementation, and outcomes evaluation plan.





Community rotations


rotations

Results due for PAR

NT/HP 7 Conduct counseling and education for patients/clients with complex needs.





MNT rotations Preceptors End of MNT rotations

Results due for PAR

NT/HP8 Disseminate health promotion education to community groups using technology.


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


Appendix G

Standard 22


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