Vision Statement
The wellness focused dietetic internship at Keene State College seeks to maintain an intellectual environment in which wellness and future oriented nutrition professionals are trained. The program will provide individualized experiences in community wellness, clinical and management leading to competency in entry-level practice. The KSC DI seeks to promote professional development, leadership skills, innovation, self-direction, flexibility, creativity, problem solving, life long learning and a collaborative entrepreneurial spirit.

Mission Statement
The mission of the Keene State College Dietetic Internship is to provide individualized, cost effective training leading to the provision of high quality nutrition education and care compatible with the Standards of Practice of the dietetics and nutrition profession. Graduates will be prepared to serve a variety of clients/patients throughout the lifecycle in both traditional and nontraditional practice settings. These settings will include but are not limited to clinical, foodservice management and community nutrition with an emphasis on education, wellness and health promotion.

Program Goals

1. The program will prepare graduates to be competent entry-level dietitians
2. The program will train interns to developed and implement effective educational assessment and programming across the lifespan.
3. The program's collective resources will be used effectively and efficiently to assure adequate education of the interns while meeting budgetary constraints.
4. Through encouragement, mentoring, and support by program faculty and staff the program will encourage nontraditional employment choices past entry-level employment.

Student Expectations - Graduates of the dietetic internship will demonstrate:

1. Entry-level competence in clinical nutrition, community nutrition and food service management by meeting eligibility requirements for registration and passing the registration examination.
2. The ability to assess the needs of patients, clients, or employees and develop appropriate programming and nutrition care planning.
3. The ability to actively participate as a member of a team and as a leader.
4. The ability to think critically, analytically and progressively when seeking solutions to practice related issues in nutrition care, foodservice management and the community.
5. The ability to communicate effectively.

The achievement of the program goals and student expectations will be assessed through a variety of evaluation tools including internship evaluations, post graduate surveys and annual reports.