OSU Dietetic Internship First Employer Survey

OSU Dietetic Internship First Employer Survey

The American Dietetic Association has identified knowledge and skills required for entry-level dieticians. Accredited supervised practice programs, such dietetic internships, are designed to provide supervised practice to enable interns to meet entry-level position requirements.

Please indicate the level of skills you observed in the newly hired employee from the Oklahoma State University Dietetic Internship for each of the following performance requirements. If he/she did not conduct these types of skills, please select "NA". Your candid responses will assist our evaluation of the scope and intensity of the internship program and enable us to improve our performance.

The newly hired employee form the Oklahoma State University Dietetic Internship Program had the following level of skills in his/her first position:

1 = no skills

2 = some skills

3 = adequate skills

4 = highly skilled

NA = not applicable/did not do this type of work

DIETETIC SPECIFIC QUESTIONS

Please provide the following information:

25. What skills should receive more emphasis during the internship to better prepare dieticians?

26. What skills do you feel were not effectively addressed during the internship experiences for this employee?

27. Which of the following best describes your organization?

Acute-care facility

Long-term care facility

Home care agency

School foodservice operation

Commercial foodservice operation

Community/public health facility or organization

Ambulatory/outpatient clinic or office

Pharmaceutical company

Manufacturer/distributor/retailer

College/university faculty

HMO, physician or other health care provider

Private practice, primarily individual client counseling

Consultation to health care facilities, industries, other organizations

Other (please specify):

1. Work effectively with colleagues as a team member to determine the most appropriate action plan (Example: Working with colleagues to develop a policy)	1	2	3	4	NA
2. Participate in legislative and public policy processes (Example: Writing letters to Congress about certain issues)	1	2	3	4	NA
3. Foster excellence and exhibit professionalism	1	2	3	4	NA
4. Work with clients to assess needs and resources to establish mutual goals (Example: Working with clients to enhance services provided to them)	1	2	3	4	NA
5. Base practice on sound scientific principles, research, and theory (Example: Applying up to date information in work setting)	1	2	3	4	NA
6. Collect measurable data and document outcomes within the practice setting (Example: Completing satisfaction surveys with clients in order to improve services offered to them)	1	2	3	4	NA
7. Utilize effective oral and written communication in practice	1	2	3	4	NA
8. Use current technologies for information and communication activities (Example: Use of email, PowerPoint, internet)	1	2	3	4	NA
9. Use resources effectively, such as personnel, financial resources, equipment and time, in the provision of services	1	2	3	4	NA
10. Interpret data from financial, human, physical, resources and services to manage (Example: Staying within budget)	1	2	3	4	NA
11. Participate in the design and evaluation of quality management programs (Example: Quality improvement projects)	1	2	3	4	NA
12. Compare actual performance to expected outcomes (Example: Evaluate continuous quality improvement performance or evaluate employees against expected outcomes)	1	2	3	4	NA
13. Conduct self-assessment at regular intervals to identify professional strengths and weaknesses	1	2	3	4	NA
14. Identify needs for professional development	1	2	3	4	NA

15. Review and interpret research findings for their application in dietetic practice	1	2	3	4	NA
16. Provide counseling and education to consumers, clients, and professionals for health promotion, maintenance, and treatment	1	2	3	4	NA
17. Participate in the use of mass media for community-based food and nutrition programs (Example: TV, radio or newspaper interviews)	1	2	3	4	NA
18. Provide nutrition care for individuals and groups of all ages through assessment, planning, intervention, evaluation, and documentation (Example: Performing nutrition assessment of clients or writing a care plan for a client)	1	2	3	4	NA
19. Participate in activities which promote improved nutrition status of consumers and market the profession of dietetics (Example: Participate or plan National Nutrition Month activities)	1	2	3	4	NA
20. Integrate food and nutrition services with other services in the practice setting (Example: Interdisciplinary planning or collaborating with others to promote health and wellness)	1	2	3	4	NA
21. Participate in the management of cost effective nutrition services (Example: Determining the cost of services and supplies in order to balance revenue and expenses)	1	2	3	4	NA
22. Utilize food, nutrition, and social service resources in community programs (Example: Collaborate and build partnerships with other programs and services)	1	2	3	4	NA
23. Supervise foodservice operations to meet the food and nutrition needs of target audiences	1	2	3	4	NA
24. Supervise documentation of nutrition assessment and interventions (Example: Evaluate performance of Diet Techs or other Dieticians)	1	2	3	4	NA