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Health Science Cooking Class

Mission, Goals & Objectives

Vision Statement

The community nutrition education and 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 Keene State College Dietetic Internship prepares graduates to provide high quality nutrition care and education that will support the health of individuals and populations. Our graduates will demonstrate leadership and professionalism; communicate effectively, think critically and creatively; make evidence-based practice decisions; collaborate in their community; and pursue meaningful work in the diverse field of dietetics.

Program Goals

  1. To prepare graduates to be competent entry level dietitians who are critical and progressive thinkers with self-directed and flexible work attitudes.
  2. To train interns to develop and implement effective educational assessment and programming across the lifespan.
  3. To develop dietetic professionals with strong interpersonal and leadership skills who effectively collaborate with peers, health professionals, and community organizations.

Program Emphasis Competencies

To assure competency in our focus area of Community Nutrition Education and Wellness, interns will demonstrate the following program specific learning objectives:

  • Define and demonstrate wellness concepts and messages in clinical, foodservice, management, and community settings.
  • Assess and address issues of health literacy in individuals and populations.
  • Identify strategies for developing partnerships, collaborative programs, and community coalitions.
  • Promote the use of whole foods in nutrition education programs while meeting consumer acceptance for taste, nutrition guidelines, food safety, ease of preparation, and cost.
  • The achievement of the program goals, objectives, and competencies will be assessed through a variety of evaluation tools throughout the internship year as well as post-graduate surveys. Program outcome data is available upon request.

Program Objectives

Program Objective #1

To prepare graduates to be competent entry level dietitians who are critical and progressive thinkers with self-directed and flexible work attitudes.

  • Objective 1a: Alumni achieve over a 5 year period a one-year pass rate of at least 80%.
  • Objective 1b: 90% or more of the enrolled interns will complete the program within 150% of expected completion time. (for full-time interns that is 16.5 months, for part-time interns that is 22.5 months and those that started full time and changed to part time or vice versa completed within 22.5 months)
  • Objective 1c: Within 12 months of program completion, 85% of graduates will be employed in dietetics or related fields or be furthering their education.
  • Objective 1d: Graduate surveys will indicate that 80% of graduates will agree or strongly agree with the statement “I had the necessary entry level skills for my first job.”
  • Objective 1e: Supervisor surveys will indicate that 80% of supervisors will agree or strongly agree with the statement “She/he had the entry-level skills necessary for this job.”
  • Objective 1f: Graduate surveys will indicate that 80% of graduates will agree or strongly agree with the statement “I had the ability to think critically, analytically, and progressively when seeking solutions to work related issues.”

Program Objective #2

To train interns to develop and implement effective educational programming across the lifespan.

  • Objective 2a: End of Program surveys will indicate that 90% or more of interns will agree or strongly agree with the statement “I feel confident in my presentation skills for different age groups and audiences.”
  • Objective 2b: 90% of interns will score a 3 or higher on presentation development on the Community Skills Evaluation upon completion of the program. (on a scale of 1-4 where 1=beginning and 4=exemplary)
  • Objective 2c: 90% of interns will score a 3 or higher on presentation (teaching) skills on the Community Skills Evaluation upon completion of the program. (on a scale of 1-4 where 1=beginning and 4=exemplary)

Program Objective #3

To develop dietetic professionals with strong interpersonal and leadership skills who effectively collaborate with peers, health professionals, and community organizations.

  • Objective 3a: 80% of interns will receive a score of 3 or higher on leadership skills on the Independent Study evaluation.
  • Objective 3b: Supervisor surveys will indicate that 75% of supervisors will agree or strongly agree with the statement “She/he demonstrated entry-level leadership skills.”
  • Objective 3c: 80% of interns will receive a score of 4 or higher on “Interacts with other health professionals” on their final clinical skills evaluation (on a scale of 1-5 where 1=does not meet expected competency and 5=exceeds expected competency)
  • Objective 3d: Graduate surveys will indicate that 65% or more are currently involved (employed or volunteer) in a community or professional organization.

Contact Dietetic Internship

Dietetic Internship
Stephanie Chmielecki, MS, RD, LD
Dietetic Internship Interim Director
schmielecki@keene.edu
Phone: 603-358-2914
Fax: 603-358-2393

Interested in Working with an Intern?

Please fill out this online form.

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