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Policies,Administrative,UWHC,Department Specific,Clinical Nutrition,Dietetic Internship

Rotations, Supervised Practice and Educational Resources (6.26)

Rotations, Supervised Practice and Educational Resources (6.26) - Policies, Administrative, UWHC, Department Specific, Clinical Nutrition, Dietetic Internship

6.26

POLICY & PROCEDURE





Effective Date:


Administrative Manual
 Nursing Manual
 Other UW HEALTH Dietetic
Internship

Policy #: 6.26


 Original
 Revision

Page 1
Of 2

Title: Rotations, Supervised Practice and
Educational Resources


I. PURPOSE

To provide a foundation for individual evidence-based instruction, mentoring and role modeling
and authentic learning within clinical, ambulatory, community and food service rotations.

To provide learning opportunities and resources to support professional development and skillset
related to overall professionalism.

To support the intern’s learning progression throughout the Capstone Certificate in Clinical
Nutrition –Dietetic Internship program.

To provide the intern with progressing supervised practice and professionalism training in a
variety of roles and responsibilities of Registered Dietitians, culminating with supervised staff relief
and management rotation.

II. POLICY

During clinical, food service management, and community rotations, interns will be assigned to
qualified preceptors throughout the experience.

III. PROCEDURE
A. The dietetic internship schedule is formalized in the months preceding (June-July) the
dietetic internship academic year which commences in August.
a. The dietetic internship program manager addresses academic progression within the
rotation schedule by providing each intern with rotations that function to orient
students to the academic and clinical environments and procedures early in their
experiences. These include rotations such as Clinical Skills and MNT for Chronic Disease.
The program manager reserves more difficult rotations such as Critical Care and
Supervised Staff Relief and Management rotations for later in the program.
b. Rotations are divided into Ambulatory/Community experiences (NS 670) and
Inpatient/Clinical experiences (NS 671). This is to facilitate ease of scheduling and
travel for the intern.
c. The dietetic internship program manager individualizes each schedule to the intern’s
individualized preferences for ambulatory and community-based experiences.
B. Preceptors are assigned to interns and rotations based on their area of expertise,
specialization and clinical or management responsibilities. If the preceptor is absent during
the rotation, the intern will be assigned to another preceptor. Under the supervision of the

POLICY & PROCEDURE





Effective Date:


Administrative Manual
 Nursing Manual
 Other UW HEALTH Dietetic
Internship

Policy #: 6.26


 Original
 Revision

Page 2
Of 2

Title: Rotations, Supervised Practice and
Educational Resources


primary preceptor, interns maybe assigned to work with hourly personnel and supervisors
for their learning experiences.
C. The intern may attend management or hospital meetings and in-services at the discretion of
the preceptor.
D. Interns receive professionalism training during new employee orientation and throughout
the orientation week (first week of the program). Individual professional development is
monitored throughout the program via three self-assessments related to professional
behaviors. These are administered during orientation, at a mid-point during the academic
year and during their last week of the program.
E. Interns may be assigned projects or tasks in addition to the rotation learning modules.
These projects or assignments may be in addition to the curriculum or may be substituted
for similar assignments in the curriculum with the approval of the Dietetic Internship
program manager. Interns may be given projects outside of the assigned facility to support
and advance their experience.
F. Interns may view procedures not included in the curriculum, by requesting permission
through clinical preceptors.
G. Interns will perform the duties of a registered dietitian during their supervised staff relief
and management experience. The intern will follow all the facility’s policies and procedures
pertaining to the role and responsibilities of a registered dietitian. Interns do not replace
employees.
H. Interns will receive verbal and written feedback from the preceptor on the appropriate
rotation-specific grading rubric. The program management team closely monitors intern
evaluation to ensure that the intern is progressing and remaining in good academic
standing.
I. The Capstone Certificate in Clinical Nutrition professors and management team monitors
student progression and outcomes related to their graduate coursework
J. Interns are encouraged to utilize a variety of nutrition-related educational resources
throughout the dietetic internship program
a. Interns may reference undergraduate textbooks related to their nutrition education,
including management, medical nutrition therapy, and/or community nutrition for use
throughout the internship.
b. The UW HEALTH provides electronic access to the AND Nutrition Care Manuals.
c. Interns are instructed on the availability of on-line scientific journals, evidence-based
peer reviews, and databases through affiliation with the UW-Madison library system.

IV. COORDINATION


POLICY & PROCEDURE





Effective Date:


Administrative Manual
 Nursing Manual
 Other UW HEALTH Dietetic
Internship

Policy #: 6.26


 Original
 Revision

Page 3
Of 2

Title: Rotations, Supervised Practice and
Educational Resources


UW HEALTH Dietetic Internship Program Management
The Capstone Certificate in Clinical Nutrition Program Management Team

WRITTEN BY:
Cassandra Vanderwall, MS RD CDE CD CPT
Program Manager, UW HEALTH Dietetic Internship Program

SIGNED BY:
Megan Waltz
Director, Culinary and Clinical Nutrition Services