Authors: Meredith G. Wagner, PhD, RD, LRD, FAND and Shontarius D. Aikens, PhD
The ability to negotiate salary is a key skill needed to support nutrition and dietetics professionals as they seek out and obtain employment to ensure they are appropriately compensated for the value they add to the employer. Use of this toolkit is intended to help nutrition and dietetics students, interns, and educators prepare for and achieve successful salary negotiation. More specifically, this toolkit is designed to:
To help provide educators with examples of activities and assignments to use for alternate supervised practice experiences, NDEP has compiled a listing of resources organized into four categories: General, Clinical, Community and Foodservice. Please note: the first item listed in the General category is the link to the Google folder titled Alternative Hours for Dietetic Interns - COVID-19 Restrictions. This folder contains many additional resources and activities shared by our NDEP members, and is a location where members may actively continue to post items to share.
The Women's Health Dietetic Practice Group's Student Partners created this living resource list as a means to maybe make the journey a little less difficult. If you have a helpful resource to share - particularly resources that either aids in the work of diversity and inclusion and/or reduces barriers experienced by underserved groups - please feel free to email it to firstname.lastname@example.org.
This resource was created and is maintained by Victoria M. Getty, M.Ed, RDN, and is being made available through Nutrition and Dietetic Educators and Preceptors. These listings will provide you with information regarding open houses being hosted by accredited dietetic internships and coordinated programs to provide supervised opportunities and training for achievement of required competencies.
For more information about the Open House Listing, email Vicky Getty.
View the Journal of the Academy of Nutrition and Dietetics article titled "Academy of Nutrition and Dietetics: Revised 2018 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Education of Nutrition and Dietetics Practitioners."
Students who make the transition from their undergraduate education to participation in a supervised practice/experiential learning and/or graduate education will need guidance on professional behavior. There are numerous aspects of what constitutes professional behavior and this webinar will review these components along with strategies for educators to help their students develop these skills.
Presenters: Alessandra Sarcona, EdD, RDN, CSSD; and Becky Wojcik, MS, RDN, LDN
Health care consists of complex systems that work together in a nonlinear manner with inconsistent outcomes. Quality Improvement (QI) programs attempt to increase the likelihood that system outcomes are consistent with current professional goals. At Children’s Hospital Colorado and University of Colorado Hospital, the dietetic interns work with the clinical nutrition staff to identify QI projects and follow the PDSA frame work – Plan, Do, Study and Act – to implement the projects. Because of timing, the interns may only be involved in one of these steps but the experience allows them to learn the process and work on a project identified by staff members that ultimately benefits the hosting facility and patient care. Past projects included evaluation of a algorithm for nutrition assessment/intervention in lung transplant patients, updating formula mixing directions, and identifying patients with high alpha tocopherol levels on IV lipid solutions.
Presented by: Susan Gills, PhD RD
Active Learning and Flipped Classroom Techniques with Applications for Teaching Life Cycle Nutrition Webinar
When instructors use flipped classroom and active learning methods, students can engage in high level cognitive activity (e.g. application, evaluation) with the support of their peers and instructor during classroom time. The presenters will share how they have re-structured their courses using class preparation activities, case studies, primary research, assessments, and student feedback to improve student learning, engagement, and enjoyment.
Presenters: Cynthia Bartok, PhD, RDN, CD and Nadine Braunstein, PhD, RD, FAND
Competency-Based Supervised Practice Experiences in Agriculture and Food Systems Settings Webinar
This webinar will help make the case for providing supervised practice experiences in agricultural settings across the food system to dietetic interns and students using examples from the University of Arizona ISPP program. There is opportunity for many competencies/knowledge requirements to be met with these experiences. Next steps for integrating these experiences in your program will be provided, along with opportunities for questions and discussion.
Presenters: Ashlee Linares-Gaffer, MS, RDN, FAND and Kayle Skorupski, MS, RDN-AP, CSG, CNSC, FAND
A Strengths-Based Approach to Self-Awareness
People who are self-aware are happier, more effective, peaceful and confident. In this video, learn about the importance of self-awareness, with a focus on capitalizing on strengths, specifically using the CliftonStrengths assessment tool. Become the best version of you with the information shared about personal growth and success for both you and the students you are guiding.
Presented by: Janice Watt, SNS
Diversity and Inclusion in Dietetics: Educators as Allies and Advocates
Diversity and inclusion continue to be challenges facing the profession of dietetics. The Academy of Nutrition and Dietetics and its associated organization, the Accreditation Council for Education in Nutrition and Dietetics, have undertaken a number of initiatives designed to improve diversity and inclusion among dietetics students and interns, yet data regarding racial/ethnic diversity (the only diversity data currently collected) suggest little improvement. Educators of dietetics professionals are uniquely positioned to positively affect diversity and inclusion in dietetics given their interface with students and interns throughout the process to become credentialed professionals. In this presentation, the speakers informed educators about ways to strategically and thoughtfully improve diversity and inclusion in their programs, and provided educators with resources they can use to foster diversity and inclusion throughout the education continuum.
Presenters: Shelly DeBiasse, PhD, RDN and Katherine Burt, PhD, RDN
Eliminating the 'Top Ramen Years': How to Integrate your Nutrition and Dietetics Program with Your Campus Food Pantry
Food insecurity is a huge issue facing students on college campuses. This session describes the collaborative activities between a Nutrition and Dietetics program and campus food pantry. Specific opportunities for supervised practice and competency fulfillment, that can be integrated into your program, are discussed in detail. On-going challenges and opportunities for the future, including how the collaboration will continue during COVID-19 are included.
Presented by: Beth Blake, MPH, RDN
Incorporating Experiential Learning in the Classroom Setting with Simulation
The current generation of dietetic students are accustomed to the use of technology and interaction to maximize their learning. As educators, we are facing the challenges of incorporating interactive experiential learning activities in the classroom setting. Examples of how experiential learning activities are implemented in the didactic program will be used to highlight how to successfully implement more interactive/experiential types of activities in the classroom setting.
Presenter: Sandra Mayol-Kreiser, PhD, RDN, CNSC