Department of Nutrition & Dietetics
Dietetic Technician Program
NUTR 270
Supervised Field Experience III
Preceptor Training Program
2015-2016
Agenda
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Morrisville State College
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Site Coordinator Expectations
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Dietetic Technician Program (DTP)
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SUNY Affiliation Agreements
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ACEND Accreditation Standards
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Injury Reporting
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CDR Preceptor Training
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Questions
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Foundation Knowledge & Competencies of the
DTP
NUTR 270 – Supervised Field Experience III
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Morrisville State College
A College that Works in a System that Excels
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A unit of the State University of New York (SUNY).
Main campus located in Morrisville, NY.
Certificate, Associates, & Bachelor degrees offered.
Vision
Morrisville State College aspires to be a recognized leader in innovative applied
education.
Mission
Morrisville State College works to offer diverse learning experiences so that graduates
may pursue rewarding lives and careers, become engaged citizens, and contribute to
our collective future.
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Morrisville Works to:
Inspire Learning through Experience
Goal 1: To offer career-focused, experiential learning
Goal 2: To promote inquiry and scholarship at all levels
Goal 3: To enhance cultural competency and promote equity and inclusion
Build Community
Goal 4: To create a vibrant campus community for personal interaction and
growth
Goal 5: To engage the local community in civic and cultural affairs
Goal 6: To promote regional, state-wide and international partnerships
Achieve a Sustainable Future
Goal 7: To develop campus resources and operations with minimum resource
footprint
Goal 8: To achieve effective and sustainable levels of required resources
Goal 9: To assess and document success in achieving the College’s mission
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School of Science, Technology, &
Health Studies
Dean: Joseph Bularzik, PhD
Galbreath Hall
315-684-6079
Department of Nutrition & Dietetics
Joan A. Nicholson, MA, CAS, RD, CDN, CHES, FAND
Department Chairperson
Dietetic Technician Program Director
Crawford Hall #323
315-684-6213
nicholj@morrisville.edu
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Faculty
Joan A. Nicholson, MA, CAS, RD, CDN, CHES, FAND
Associate Professor
Dietetic Technician Program Director
#323 Crawford Hall
Morrisville, NY 13408
nicholj@morrisville.edu
316-684-6213
Course Instructor for NUTR 270 – Supervised Field Experience III
Bonnie St. Hilaire, MA, RD, CDN
Associate Professor
#322 Crawford Hall
Morrisville, NY 13408
sthilab@morrisville.edu
316-684-6932
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Dietetic Technician Program
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Focus on the role of human nutrition in health & disease; application of nutrition
principles in wellness, fitness, and total health.
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Students gain practical experience along with the theoretical content presented in the classroom.
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DTP is accredited by the Accreditation Council for Education in Nutrition &
Dietetics (ACEND).
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Upon graduation, students meet the requirements to sit for the national dietetic
technician credentialing exam administered by the Commission on Dietetic
Registration (CDR).
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Dietetic Technician Program is a ThinkPad University curriculum
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laptop computers is integrated into courses
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MORRISVILLE STATE COLLEGE
DIETETIC TECHNICIAN (AAS) – CODE #573
64 credit hours
FIRST YEAR
FALL SEMESTER
FSAD 101 Quantity Food Preparation and Service
FSAD 102 Certification of Applied Food Service
NUTR 110 Nutrition 1
NUTR 115 Health Field
BIOL 150 Human Anatomy & Physiology I ( A & P)
BIOL 150 L A & P I Lab (science)
*Math as advised
GNED 100 as advised
CREDITS
SPRING SEMESTER
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1
3
2
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BSAD 116 Business Organization & Management
NUTR 160 Diet Therapy
NUTR 170 Supervised Field Experience I
BIOL 151 Human Anatomy & Physiology II (A & P)
BIOL 151L A & P II Lab (science)
NUTR 219 Orientation to Summer Field Experience
PSYCH 101 Introduction to Psychology
*Math as advised
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NUTR 220 Summer Supervised Field Experience – 150 Hours completed during Summer
SECOND YEAR
FALL SEMESTER
NUTR 220 Summer Supervised Field Experience
NUTR 210 Lifecycle Nutrition
NUTR 225 Educational Methods for the Food and Health Care Fields
NUTR 230 Supervised Field Experience II
FSAD 255 Food Purchasing and Cost Control
COMP 101 Composition and Research
CREDITS
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3
3
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SPRING SEMESTER
NUTR 260 Meal Management
NUTR 270 Supervised Field Experience III
FSAD 257 Senior Seminar
SOCI 101 Introduction to Sociology
COMP 102 Writing about Literature
*MATH 123 or 141
Math Requirements: *Demonstrated proficiency through MAGN 101 (Intermediate Algebra) and completion of MATH 123 or MATH 141 is required for graduation.
*This is a recommended sequence. Each student should consult with his/her academic advisor prior to registering.
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2012 Knowledge & Competencies for the DTR
1. Scientific and Evidence Base of Practice: general understanding of scientific information and
research related to the dietetic technician level of practice.
Knowledge
KDT 1.1 The curriculum must include a general understanding of the scientific basis of
dietetics, exposure to research literature and application to technical practice.
Competencies
Upon completion of the DTP, graduates are able to:
CDT 1.1 Access data, references, patient education materials, consumer and other
information from credible sources
CDT 1.2 Evaluate consumer information to determine if it is consistent with accepted scientific
evidence
CDT 1.3 Collect performance improvement, financial, productivity or outcomes data and
compare it to established criteria
CDT 1.4 Implement actions based on care plans, protocols or policies
NUTR 270 – Supervised Field Experience III
Course Description
• Last course in a series of 4 required field experiences courses
• Students spend 15 weeks at in a variety of community nutrition programs
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school food programs
WIC
food production businesses
children’s centers
dining services for a community
senior food programs
community food outreach
Students
• Second year students
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NUTR 270 – Supervised Field Experience III
Supervision
• Preceptor is responsible for supervision on site
• Coordinates with the facility site coordinator & staff
Course Structure
• Rotation sites assigned to each student
• Course sections are Wednesday or Thursday
• Maximum 7 students per section
• Class times = 8:00 am – 1:45 pm
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STUDENT COMPETENCIES
The MSC DTP Student Learning Assessment Plan
specifies the student to achieve the specified ACEND competencies.
The following learning outcomes are identified for NUTR 270 – Supervised Field Experience III
DTP Competency
Assessment Method Utilized
CDT 2.1: Adhere to current federal regulations and state statutes and rules, as applicable
and in accordance with accreditation standards and the Scope of Dietetics Practice
Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics
Faculty and/or Preceptor evaluation of student will rate
student performance as satisfactory.
CDT 2.6 Participate in professional and community organizations
Student enrolled in course will attend annual MRDA
Nutrition Conference
CDT 2.7: Establish collaborative relationships with other health care professionals and
support personnel to effectively deliver nutrition services.
Student will receive a letter grade of C or above
Community Nutrition Rotation Portfolios.
CDT 2.8: Demonstrate professional attributes with various organizational cultures.
Student will receive a letter grade of C or above
Community Nutrition Rotation Portfolios.
CDT 2.9: Perform self-assessment, develop goals and objectives and prepare a draft
portfolio for professional development as defined by the Commission on Dietetic
Registration
CDT 3.3: Provide nutrition and lifestyle education to well populations
Student will receive a letter grade of C or above on
rotation/journal assignments.
Student will receive a letter grade of C or above on the
Wellness Newsletter.
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Preceptor Task #1
 Complete 4 forms
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Preceptor Information form
Facility Information form
Memorandum of Understanding for the Preceptor form
New Field Experience Site Evaluation Form
• Purpose: the Department of Nutrition & Dietetics must document who the students work with
and where the students complete their supervised field experience.
• Pages 12-18 in Preceptor Manual
 Submit completed forms (including your resume) as soon as possible
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Preceptor Task #2
 SUNY Affiliation Agreement with MSC
 Legal contract between SUNY and facility
 Provides liability insurance for the student
 MSC Contract Officer will email contract to the preceptor.
 Preceptor forwards contract to administrator or legal department of the facility.
 Contract must be signed prior to the students’ first day of rotations.
 Return signed & notarized contract to MSC as soon as possible
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Preceptor Task #3
 Complete CDR online Dietetics Preceptor Training Program
 Required policy of MSC Department of Nutrition & Dietetics
 Estimated completion time = 8 hours
 Training can be accessed as often as you wish
• To access the course, visit http://www.cdrcampus.com/
 Submit Certificate of Completion as soon as possible
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Preceptor Manual
• Contains additional information that you may reference any time
• Access & print a copy of the Preceptor manual
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Student Injury Reporting
• If a student becomes injured while completing duties during the field
experience, a Report of Injury Form must be completed and returned to
the course instructor as soon as possible.
• A copy of this form is located on page 23 of the site coordinator manual.
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Preceptor Task #4
 Complete Preceptor Training Attendance Sheet
 Complete Preceptor Training Evaluation Form
 Submit forms as soon as possible
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In Summary
Submit:
1. Preceptor Information (including resume)
2. Facility Information
3. Memorandum of Understanding forms
4. New Field Experience Site Evaluation form
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Return SUNY Affiliation Agreement to MSC
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Submit Certificate of Completion for CDR online Dietetics Preceptor
Training Program
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Submit Attendance Sheet &Training Evaluation Form
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Thank You…
• I hope you enjoy your experience working with the dietetic
technician program students.
• Questions?
Joan A. Nicholson, CAS, MA, RD, CDN, CHES, FAND
Associate Professor
315.684.6213
nicholj@morrisville.edu
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