FSHN 599 Project in Dietetics Internship

FSHN 599 Project in Dietetics Internship

Dietetics Internship

Department of Food Science and Human Nutrition

Iowa State University

Course Description: (FSHN 599:0-39; Cr. Var. S SS F) For students enrolled in the Dietetics Internship program only. Completion of capstone project in the field of nutrition and dietetics.

Instructors: Jean Anderson, 1104 HNSB, 515-294-7316, ; Janet Johnson, 1104 HNSB,515-294-9798, ; Laurie Kruzich, 1104 HNSB, 515-294-8437, ;Erin Bergquist, 1104 HNSB, 515-294-5324, ; Alison St. Germain, 1104 HNSB, 515-294-4203, Tonya Krueger,515-418-7940, .

Text and resources:SeeBlackboard Learn for current list

Special Accommodations

Iowa State University is committed to assuring that all educational activities are free from discrimination and harassment based on disability status. All students requesting accommodations are required to meet with staff in Student Disability Resources (SDR) to establish eligibility. A Student Academic Accommodation Request (SAAR) form will be provided to eligible students. The provision of reasonable accommodations in this course will be arranged after timely delivery of the SAAR form to the instructor. Students are encouraged to deliver completed SAAR forms as early in the semester as possible. SDR, a unit in the Dean of Students Office, is located in room 1076, Student Services Building or online at Contact SDR by e-mail at or by phone at 515-294-7220 for additional information.

Course Outcomes:

Upon completion of FSHN 599 the intern will have met the FSHN department graduate student learning outcomes:

∙ Have an in-depth and accurate understanding of the knowledge within the field

∙ Understand central issues and current research important in the field

∙ Apply theoretical information to solve practical problems

∙ Prepare and communicate discipline-specific information in written and oral forms to scientific and lay audiences

∙ Design, conduct, and interpret research

Completion of FSHN 554, 555, 556 and 599 results in completion of all required 2012 ACEND Core Competencies for the RD for the Internship Program in Nutrition and Dietetics Programs:

1. Demonstrate scientific and evidence based practice by the integration of scientific information and research into all areas of practice including but not limited to health promotion and prevention of chronic disease.

2. Demonstrate professional practice expectations including beliefs, values, attitudes and behaviors found in the professional dietitian level of practice.

3. Provide clinical and customer service in the development and delivery of information, products, and services to individuals, groups and populations of differing ages and health status and in various settings using all components of the nutrition care process.

4. Practice management and use of resources by the strategic application of principles of management and systems in the provision of services to individuals and organizations.

Concentration area: Technology in Health Promotion: Fostering health promotion through the use of technology in diverse settings. Specific competencies:

1)Develop evidence-based intervention(s) to promote health using effective communication through current technology in diverse settings.

2)Deliver evidence-based intervention(s) to promote health using effective communication through current technology in diverse settings.

Course Policies:

The Accreditation Council for Education in Nutrition and Dietetics (ACEND)/Academy of Nutrition and Dietetics requires that dietetic interns demonstrate competency in a number of areas to be eligible to take the RD exam. Assignments and projects are planned to help interns meet the competencies. All components of the ACEND competency requirements meet the requirements for successful completion of the Graduate Certificate in Dietetics Internship and vice versa. Project completion descriptions are located in Blackboard Learn.

1)Assignments will be graded for mastery according to the following scale (corresponding letter grade in parenthesis):

1 (10)– Novice (C); 2 (20)– Beginner (B); 3 (30) – Competent (A); 4 (40) - Proficient (A)

Interns will be required to continue to work on any assignment as noted by the instructor until the intern is deemedto have reached the appropriate mastery score.Note: very few interns will receive “proficient” because that is typically achieved after 3-5 years of work experience.

2)Intern must maintain a minimum B average.

3)Intern shall:

Complete assigned readings and experiences.
Completeresearch projects as required.
Attend all scheduled didactic lectures, case studies, presentations, conferences, and webinars.
Contribute to class discussions and conferences in a manner which would indicate advanced preparation.

Course Requirements:

The FSHN department graduate student learning outcomes and selected 2012 ACEND Core Competencies for the RD for Internship Programs in Nutrition and Dietetics and ISU DI concentration area competencies are met by successfully completing the following:

Participation in specialty topic seminars led by FSHN graduate faculty
Each of the following capstone projects (2 projects are completed in Spring or Fall semesters and 1 project completed in Summer Session):
Completion of all components of Part 1-3 “Clinical Presentation: Evidenced Based Case Study”
Technology in Health Promotion Project
Leadership Challenge Project

Specific project instructions located in current BlackboardLearn course. (Attached below for ease of review)

All interns shall complete the “Independent Study Form” approved by FSHN. (Attached)

Grading:
Assignments will be graded for mastery according to the following scale (corresponding letter grade in parenthesis): 1 (10) – Novice (C); 2 (20) – Beginner (B); 3 (30) – Competent (A); 4 (40) - Proficient (A). Intern will be required to continue to work on any assignment as noted by instructor until internis deemed to have reached the appropriate mastery score.

Grading is dependent upon the intern’s demonstrated:

Skills related to review & interpreting research & problem solving and critical thinking
professional skills and abilities
attitudes and behaviors,
effective communication (oral and written, individual and team, formal and informal)
effective time management including the timely completion of all requirements

Assignments may vary depending on individual intern schedule, requirements, and precepting facility nuances.

FSHN 599Percentage:

Professional Practice Expectations*30%

Projects / Presentations70%

*See successful completion guidelines in the Dietetic Internship Handbook for additional information.

All weekly requirements are due the Saturday of week identified. Due dates for specific requirements are identified in the Master Internship Schedule located in Blackboard Learn. All required materials must be submitted through Blackboard Learn. Materials must be legible but do not need to be typed. Correct spelling and grammar is expected! You may need to provide additional materials via email, fax or U.S. mail. Note: use of BBL and email are preferred methods of turning in assignments.

Appointments
The instructor will schedule group or individual conference calls and “virtual” meetings.If you have questions/concerns, contact your instructor and additional calls can be scheduled.

INTERN RESPONSIBILITIES

Dress Code 1)Dress Code: Professional clothing as defined by preceptor including pantyhose/nylons/socks are required at all times with closed toe shoes, hair restraints, minimal jewelry in production and serving areas. If the intern’s attire is not considered professional, the preceptor and/or instructor may require the intern to leave; this time must be made up at the convenience of the preceptor.

Successful program completion requirements:

In order to successfully complete the dietetic internship and graduate certificate, the intern is simultaneously enrolled in courseworkrequired to meet all student learning outcomes and required competencies including: FSHN graduate student learning outcomes,2012 ACEND Core Competencies for the RD for Internship Programs in Nutrition and Dietetics and ISU DI concentration area competencies. Additionally the intern must:

Successfully complete 14 graduate credits: FSHN 554, 555, 556, 599
Demonstrate professional behavior competence in the areas of identifying and reviewing research, problem solving and critical thinking as well as communication and time management.
Exhibit satisfactory performance in accordance with the Professional Code of Ethics for the Profession of Nutrition and Dietetics at all times.
Comply with policies and procedures of the dietetics internship as specified in this manual as well as the policies and procedures established by all affiliating institutions.

Academic Dishonesty

The class will follow Iowa State University’s policy on academic dishonesty. Anyone suspected of academic dishonesty will be reported to the Dean of Students Office.

Special Accommodations

Iowa State University complies with the American with Disabilities Act and Section 504 of the Rehabilitation Act. If you have a documented disability and anticipate needing accommodations in this course, please make arrangements to meet with your instructor soon. Please request that a Disability Resources (Students Services Building, Room 1076, 515-294-6624) staff send a SAAR form verifying your disability and specifying the accommodation you will need.

Dead Week

This class follows the Iowa State University Dead Week policy as noted in section 10.6.4 of the Faculty Handbook .

Harassment and Discrimination

Iowa State University strives to maintain our campus as a place of work and study for faculty, staff, and students that is free of all forms of prohibited discrimination and harassment based upon race, ethnicity, sex (including sexual assault), pregnancy, color, religion, national origin, physical or mental disability, age, marital status, sexual orientation, gender identity, genetic information, or status as a U.S. veteran. Any student who has concerns about such behavior should contact his/her instructor, Student Assistance at 515-294-1020 or email , or the Office of Equal Opportunity and Compliance at 515-294-7612.

Religious Accommodation

If an academic or work requirement conflicts with your religious practices and/or observances, you may request reasonable accommodations. Your request must be in writing, and your instructor or supervisor will review the request. You or your instructor may also seek assistance from the Dean of Students Office or the Office of Equal Opportunity and Compliance.

Contact Information

If you are experiencing, or have experienced, a problem with any of the above issues, email .

Clinical Presentation: Evidence-Based Case Study

This assignment is completed in 3 separate parts: each part builds on the previous partand uses the same topic. The final version will be similar to Grand Rounds, which the intern may have the opportunity to observe in their facility. Typically, Grand Rounds involve presenting medical problems and treatment of a particular patient to an audience consisting of doctors, residents, and medical students.

Objectives: Upon completion of this assignment you will:

1. Develop a case study demonstrating your ability to determine appropriate nutritional care for a patient, with attention to interaction of factors related to pathophysiology and medical treatment.

2. Gain experience in presenting information in a professional manner to peers and other health professionals.

3. Demonstrate understanding of steps found in Nutrition Care Process.

4. Demonstrate ability toevaluate and apply emerging research for application in dietetics practice.

This project meets the following:

FSHN Learning Outcomes for Graduate Students
Have an in-depth and accurate understanding of the knowledge within the field
Understand central issues and current research important in the field
Apply theoretical information to solve practical problems
Prepare and communicate discipline-specific information in written and oral forms to scientific and lay audiences
Design, conduct, and interpret research

2012 Accreditation Council for Education in Nutrition and Dietetics (ACEND) competencies:

CRD 1.2 Apply evidence-based guidelines, systematic reviews and scientific literature in the nutrition care process and model and other areas of dietetics practice

CRD 1.4 Evaluate emerging research for application in dietetics practice

CRD 1.5 Conduct projects using appropriate research methods, ethical procedures and statistical analysis

CRD 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, and Code of Ethics for the Profession of Dietetics

CRD 2.2 Demonstrate professional writing skills in preparing professional communications

CRD 2.3 Design, implement and evaluate presentations to a target audience

CRD 3.1 a-e Perform the Nutrition Care Process (a through e below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings

CRD 3.2 Demonstrate effective communications skills for clinical and customer services in a variety of formats

CRD 4.5 Use current informatics technology to develop, store, retrieve and disseminate information and data

Part 1 is Clinical Presentation: 10 minute oral presentation of patient case study using outline below

Clinical Presentation: Evidence-Based Case Study Outline

Section / Information to Include
Introduction / Introduce the patient and the medical diagnosis
Include: Age, Gender, Medical Diagnosis and related treatments
Elaborate pertinent problems – presenting major problems for which patient sought medical attention and requires medical nutrition therapy. Include such information as admitting date, patient’s condition upon admission, and sequence of events leading to current illness.
Pathophysiology / Explain the disease, disorder or situation

Symptoms
Etiology

This section should have references cited at the end of your case study
NCP: Assessment / Organize the nutrition assessment data into the five categories listed in the Nutrition Care Process:
• Fod/Nutrition-Related History
o Food and nutrient intake
o Food and nutrient administration
o Medication and herbal supplement use

Discuss implications of polypharmacy
Discuss potential drug/nutrient interactions

o Knowledge/beliefs/attitudes
o Behavior
o Factors affecting access to food and food/nutrition related supplies
o Physical activity and function
o Nutrition-related patient/client-centered measures
• Anthropometric Measurements
o Height, weight, BMI, growth pattern indices/percentile ranks, weight history
• Biochemical Data, Medical Tests and Procedures
o Laboratory data and medical tests and procedures
• Nutrition-Focused Physical Findings
o Evaluation of body systems including muscle and subcutaneous fat wasting, oral health, ability to suck/swallow/breathe, appetite, affect
• Client History
o Personal history
o Patient/client/family medical/health history
o Social history
Use appropriate assessment/monitoring and evaluation terminology. Compare the patient/client value to the appropriate reference standard and cite a reference for the standard used
NCP: Diagnosis / Write one or two P-E-S statements. Use the correct format which is Problem (use the nutrition diagnosis terminology label) as related to Etiology (this is the root problem) as evidenced by Signs/Symptoms.
When formulating the P-E-S statement, remember the intake domain (NI) is preferred over the Clinical (NC) or Behavioral-Environmental (NB) domains.
NCP: Intervention / Explain how the nutrition intervention was aimed at the etiology named in the
P-E-S statement.
Write the Nutrition Prescription. This is the individualized recommended dietary intake and should be based on current reference standards and dietary guidelines, which depend on health condition and nutrition diagnosis.
Organize the intervention strategy used by one or more of the four categories:
• Food and/or Nutrient Delivery
• Nutrition Education
• Nutrition Counseling
• Coordination of Nutrition Care
NCP: Monitoring/
Evaluation / Report on the progress made. Were goals/expected outcomes met?
Remember the monitoring and evaluation terminology is the same as for the assessment and organize it into the applicable categories (do not include client history). These are:
• Food/Nutrition-Related History Outcomes
• Anthropometric Measurement Outcomes
• Biochemical Data, Medical Tests, and Procedure Outcomes
• Nutrition-Focused Physical Finding Outcomes
Practice Issues and Literature Review
(Part 3 only) / Review the Scope of Practice, Standards of Practice (SOP), Standards of Professional Performance (SOPP). Describe how this case relates to one or more of the 6 Standards.
Discuss any issues related to the Academy’s Code of Ethics for the Profession of Dietetics.
Discuss any issues related to reimbursement for RD services.
Lit review information from Part 2 incorporated throughout the presentation as appropriate.
Conclusions / Summarize your Clinical Presentation. Cite your references.

Adapted from: Landers P, Richardson S, Turner P. Outline for Writing a Nutrition Case Study Report. Dep-Line Newsletter. Fall 2010.

References:

1. International Dietetics & Nutrition Terminology Reference Manual - Fourth Edition. Chicago, IL: American Dietetic Association; 2013.

Part 2 is Literature Review:

. Using Part 1 as your foundation,develop a hypothesis.

Develop a hypothesis about the condition you focused on in Part 1. Your idea should have nutritional implications.
Hint: Formulate an idea that does not have enough evidence to support a consensus (e.g. "Timing of introduction of complementary foods in infants has an impact on Type 1 Diabetes risk. Or, low sodium diets for people with CHF does not impact fluid status.")

2. Choose a minimum of four articles thataddress the hypothesisyou have formulated; use at least one current original research article (within the past 5 years) when preparing your literature review.

Select peer-reviewed and esteemed journals. Look for articles that are relevant to application in a clinical setting.
Utilize on-line search strategies discussed during Pre-MNT week (see Navigating the ISU e-library presentation in Pre-MNT Workshop).
Some journals are not available online but you can use “Document Delivery” services from the library to have them mailed to you.

3. Fill out and submitone EvidenceAnalysis Library Worksheet and Quality Rating Checklist on primary research (see attachment). Mac users may not be able to use the drop-down function to answer the questions and can just document question answers in a different document.Instructions for completing the worksheet and checklist are located here:

View the EAL Orientation Module 2: The Evidence Analysis Process:

See attached Evidence Analysis Manual (2012 Evidence Analysis Manual, Academy of Nutrition and Dietetics), chapter 2 for assistance with type and class and chapter 3 for assistance with quality scoring and completing the worksheet.

4. Turn in abrief summary of your research in the form of a Literature Review.

Use the attached Literature Review Outline as a framework. This will be an organization of thoughts related to your topic.
Limit your review to 4 pages or less.
Incorporate this Lit Review into Clinical Presentation Part 3.See Clinical Presentation Outline attached in Part 1 for more details.

Part 3 is 30 minute presentation