Karla Kennedy-Hagan, PhD, RD, LD
DI Coordinator
600 Lincoln Avenue
1439 Klehm Hall
Charleston, IL 61920-3099
Phone: (217) 581-6353
Fax: (217) 581-6090
MISSION STATEMENT
The M.S. in Family & Consumer Sciences-Dietetics Option at Eastern Illinois University is designed to equip graduates to work effectively in a variety of settings utilizing clinical, foodservice/ management, and/or community dietetics competencies. The 1080-hour internship builds on undergraduate and graduate academic courses. The program features a Nutrition Education Emphasis.
PROGRAM GOALS FOR MS IN FCS
Provide an environment conducive to critical thinking and problem solving through learning and application of the historial, current and emerging aspects of the dietetics practice within the American Dietetic Association and the Family and Consumer Sciences knowledge base. (Measured through program evaluations, graduate comprehensive exams, thesis defenses, dietetic intern portfolios, alumni surveys, employer satisfaction and job placement.)
Enhance the student's ability to work independently and collaboratively while developing professional competencies of a dietitian as identified by the American Dietetic Association. (Measured through program completion rate, dietetic intern portfolios, registered dietitian exam pass rate and program evaluations.)
Provide an environment that supports the program's unique Nutrition Education emphasis, including varied opportunites, experiences and instructional presentations for nutrition education throughout the MS and DI programs. (Measured through program evaluations, dietetic intern portfolios, course projects, and obtainment of Nutrition Education Specialist Certificate.)
Revised 2007
STUDENT LEARNING OUTCOMES FOR MS IN FCS: DIETETICS OPTION
Upon completion of the program, the graduate will
exhibit the professional competencies of a dietitian as identified by The American Dietetic Association in the Performance Requirements.
meet the criteria for a Nutrition Education Specialist as specified by the Society for Nutrition Education.
apply scientific principles related to nutrition needs and processes through the life cycle in health and disease.
demonstrate ability to function effectively within different health, education, and community organizational systems.
apply principles of education in the development of group and individual nutrition programs.
demonstrate critical thinking, problem solving and investigative skills.
COMPETENCY STATEMENTS FOR THE SUPERVISED PRACTICE COMPONENT (as published in the CADE Accreditation Manual )
Competency statements specify what every dietitian should be able to do at the beginning of his or her practice career. The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the performance level indicated. One or more of the emphasis areas should be added to the core competencies so that a supervised practice program can prepare graduates for identified market needs. Thus, all entry-level dietitians will have the core competencies and additional competencies according to the emphasis area(s) completed.
The minimum performance level for the competency is indicated by the action verb used at the beginning of the statement. The action verbs reflect four levels of performance. The higher level of performance assumes the ability to perform at the lower level:
assist – independently perform under supervision, or participate – take part in team activities;
perform – able to initiate activities without direct supervision, or conduct – independently perform activities;
consult – able to perform specialized functions that are discrete, delegated activities intended to improve the work of others, or supervise – able to oversee daily operation of a unit including personnel, resource utilization, and environmental issues; or able to coordinate and direct the activities of a team or project workgroup;
manage – able to plan, organize, and direct an organization unit through actual or simulated experiences, including knowing what questions to ask.
If the verb “manage” is used, it assumes that the student will progress from “supervise” or “perform/do” the activity while in the program. (Note: the perform level is indicated below, in parentheses, at the end of the statements to which it applies.) Students may demonstrate that they can manage or supervise through such activities as quality improvement audits, systems review, or directing an activity coordinating others.
CORE COMPETENCIES FOR DIETITIANS (CD)
Upon completion of the supervised practice component of dietitian education, all graduates will be able to do the following:
CD1.
Perform in accordance with the Code of Ethics for the Profession of Dietetics.
CD2.
Refer clients/patients to other dietetics professionals or disciplines when a situation is beyond one’s level or area of competence (perform).
CD3.
Participate in professional activities.
CD4.
Perform self-assessments, prepare a portfolio for professional development, and participate in lifelong learning activities.
CD5.
Participate in legislative and public policy processes as they affect food, food security, nutrition, and health care.
CD6.
Use current technologies for information and communication activities (perform).
CD7.
Supervise documentation of nutrition assessment and interventions.
CD8.
Provide dietetics education in supervised practice settings (perform).
CD9.
Supervise counseling, education, and/or other interventions in health promotion/ disease prevention for patient/clients needing medical nutrition therapy for uncomplicated instances of common conditions, e.g., hypertension, obesity, diabetes, and diverticular disease.
CD10.
Supervise education and training for target groups.
CD11.
Develop and review educational materials for target populations (perform).
CD12.
Participate in the use of mass media to promote food and nutrition.
CD13.
Interpret and incorporate new scientific knowledge into practice (perform).
CD14.
Supervise quality improvement, including systems and customer satisfaction, for dietetics service and/or practice.
CD15.
Develop and measure outcomes for food and nutrition services and practice (perform).
CD16.
Participate in organizational change and planning and in goal-setting processes.
CD17.
Participate in business or operating plan development.
CD18.
Supervise the collection and processing of financial data.
CD19.
Perform marketing functions.
CD20.
Participate in human resources functions.
CD21.
Participate in facility management, including equipment selection and design/redesign of work units.
CD22.
Supervise the integration of financial, human, physical, and material resources and services.
CD23.
Supervise production of food that meets nutrition guidelines, cost parameters, and consumer acceptance.
CD24.
Supervise development and/or modification of recipes/formulas.
CD25.
Supervise translation of nutrition into foods/menus for target populations.
CD26.
Supervise design of menus as indicated by the patient’s/client’s health status.
CD27.
Participate in applied sensory evaluation of food and nutrition products.
CD28.
Supervise procurement, distribution, and service within delivery systems.
CD29.
Manage safety and sanitation issues related to food and nutrition.
CD30.
Supervise nutrition screening of individual patients/clients.
CD31.
Supervise nutrition assessment of individual patients/clients with uncomplicated instances of common medical conditions, e.g., hypertension, obesity, diabetes, and diverticular disease.
CD32.
Assess nutritional status of individual patients/clients with complex medical condition, e.g., renal disease, multi-system disease, organ failure, and trauma.
CD33.
Design and implement nutrition care plans as indicated by the patient’s/client’s health status (perform).
CD34.
Manage monitoring of patients’/clients’ food and/or nutrient intake.
CD35.
Select, implement, and evaluate enteral and parenteral nutrition regimens, i.e., in a medically stable patient to meet nutritional requirements where recommendations/ adjustments involve primarily macronutrients (perform)
CD36.
Develop and implement transitional feeding plans—i.e., conversion from one form of nutrition support to another, e.g., total parenteral nutrition to tube feeding to oral diet (perform).
CD37.
Coordinate and modify nutrition care activities among caregivers (perform).
CD38.
Conduct nutrition care component of interdisciplinary team conferences to discuss patient/client treatment and discharge planning.
CD39.
Refer patients/clients to appropriate community services for general health and nutrition needs and to other primary care providers as appropriate (perform).
CD40.
Supervise screening of the nutritional status of population and/or community groups.
CD41.
Conduct assessment of nutritional status of the population and/or community groups.
CD42.
Provide nutrition care for people of diverse cultures and religions across the lifespan, i.e., infancy through geriatrics (perform).
CD43.
Conduct community-based health promotion/disease prevention programs.
CD44.
Participate in development and evaluation of a community-based food and nutrition program.
CD45.
Supervise community-based food and nutrition programs.
CD46.
Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.
NUTRITION EDUCATION EMPHASIS COMPETENCIES
The core competencies ensure that everyone enrolled in a CP program or a DI program has learning experiences reflecting the breadth of dietetics practice. The core provides the broad base of diverse experiences necessary for the future mobility illustrated in the model for dietetics practice.
All dietitian-education supervised practice programs must offer at least one emphasis area. The emphasis areas are not intended to prepare specialists or advanced level practitioners as defined for credentialing purposes. Competencies for each emphasis area build on the core competencies and are designed to begin to develop the depth necessary for future proficiency in that area of dietetics practice. More experience in at least one area provides a model for learning through one’s professional life.
Eastern Illinois University ’s emphasis area is Nutrition Education. Regardless which area of dietetics one chooses to practice nutrition education is involved. Following are the Nutrition Education Emphasis Competencies, which are intertwined in both the coursework and the dietetic internship. At the completion of the program requirements the students receive a certificate designating them a Nutrition Education Specialist as awarded by the Society for Nutrition Education
Use appropriate research and evaluation methodology to analyze and evaluate food and nutrition education research, issues, literature, materials, and programs
Design food and nutrition education programs and materials for diverse situations incorporating needs assessment; goals and outcome objectives; and appropriate theoretical frameworks, content, activities, materials; and evaluation
Implement food and nutrition education programs, effectively using oral and written communication, technology, the media, and marketing
Apply appropriate theories and techniques of education and the behavioral sciences to modify food behavior for individuals and groups.
Develop a health promotion/disease prevention intervention project
Manage nutrition screening/assessment and provide appropriate medical nutrition therapy or other nutrition care to individuals and groups in the community
Conduct activities to support legislative and public policy process related to food, nutrition and health related activities.
As with any graduate dietetic program there are additional expenses above and beyond fees and tuition. An estimated range of such expenses may include:
Housing: $300-$800+ per month, depending on geographical location (rural vs. city) and housing preferences.
Utilities: $50-$150+, depending on location and utility usage.
Gasoline: $50 - $200+ per month, depending on type of vehicle, gas mileage of the vehicle, cost of gasoline, and amount of miles driven.
Food: $100-$300+, depending on the student's preferences, the amounts of food eaten, and the geographical location where the food was purchased.
Medical tests: $90-$120+, depending on if the tests are completed at the EIU Health Services or by their personal MD.
Lab Coat: $30-$50, depending on brand of coat as well as geographic location of purchase.
Health and Accident Insurance: $101.95 per semester.
All such expenses are the responsibility of the student.
LIABILITY COVERAGE
Eastern Illinois University is a member of SURMA, which is an intergovernmental self-insurance pool, that provides its members with a program to fund liability exposures. The program covers civil liability for bodily injury, personal injury and property damage to tangible property resulting from occurrences in the conduct of university business, and damages arising out of certain professional services.
Employees, students in internships, and agents are "covered persons" under the self-insurance program and subject to its terms and conditions. The coverage is limited to occurrences of professional services which are within the scope of assigned duties and subject to the terms and conditions of the coverage document.
