2018-2019 Academic Catalog

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Combined M.S. in Nutrition and Dietetic Internship Program (MS/DI)

The combined M.S. in Nutrition/Dietetic Internship Program (DI) is completed in 38 credits. Accepted students complete 20 hours of online M.S. in Nutrition coursework and 18 credits of Dietetic Internship Program specific coursework that includes a minimum of 1200 hours of supervised practice. Students who successfully complete the program receive a Masters in Nutrition and a Verification Statement of Program Completion. They are then eligible to take the National Examination to become a Registered Dietitian/Nutritionist (RD/RDN). The program offers a concentration in Entrepreneurial Nutrition Practice and one in Community and Public Health Nutrition.

Mission and Goals

The mission of the College of Saint Elizabeth Dietetic Internship Program is to provide dietetic interns with didactic and supervised practice experiences meeting the requirements of the Accreditation Council for Education in Nutrition and Dietetics (ACEND). With unique learning opportunities and strong faculty support, the program promotes the professional development of each dietetic intern within his or her concentration in Entrepreneurial Nutrition Practice or Community and Public Health Nutrition.

Rooted in the College's institutional mission, the College of Saint Elizabeth Dietetic Internship extends the college's long history of academic excellence and quality education with a concentration on leadership in dietetics, service to the community and ethical practice.

Program Goals

  • Prepare program graduates for ethical, evidence-based entry level positions in dietetics meeting the Core Competencies for the RD as established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) with an emphasis on acquisition of knowledge and practice skills specific to the Entrepreneurial Nutrition Practice Concentration or Community and Public Health Nutrition Concentration.
  • Provide an environment in which graduates develop leadership skills and a commitment to service through the exposure to community rotations, self-assessment of competence, initiation of draft continuing education plan and completion of capstone portfolio.

Supervised Practice

Supervised practice is divided into five areas: Clinical Dietetics, Departmental Management, Community Nutrition, Professional Development and the Entrepreneurial Nutrition Practice or Community and Public Health Nutrition Concentration. The schedule is planned on a rotational basis. Students will participate in an orientation and simulated practice experience prior to the clinical rotation.

Clinical dietetics includes 440 hours of intensive training in a variety of medical surgical specialties, nutrition support, critical care, outpatient and extended care environments. Seven weeks of clinical training will be completed at one of two major medical centers Morristown Medical Center, Morristown or St. Joseph's Regional Medical Center, Paterson. Additional hours will be completed at out-patient and extended care facilities. These facilities are located throughout the state.

Departmental Management is typically completed in healthcare setting. It also includes specific days on campus managing the College's Campus Kitchen, food recovery program. This rotation is 240 hours over six weeks.

The Community Nutrition rotation includes 80 hours completed in a self-directed project as part of FN677 Program Design and Management in the Community (during coursework). In addition, there is a team-led community service project, and several simulations in child nutrition/school food service, cultural competence and maternal health to round out the 140 hours.

The Professional Development rotation includes 64 hours of training and practice in motivational interviewing and professional and lay communications, such as social media. An evidence analysis investigation project, and participation in the New Jersey Dietetic Association's Annual Meeting and/or other professional activities, and an 80-hour culminating experience comprise the remaining hours of the Professional Development rotation.

The ENP Concentration includes 120 hours in Nutrition Education and Counseling at the College's Center for Nutrition or at other associated colleges and universities, and in Corporate Wellness. The Retail/Supermarket unit consists of 80 hours and rounds out the 200 hours in the concentration.

The CPHN Concentration is completed with 120 hours providing nutrition education and counseling in a variety of settings such as farmer's market, local rural and urban farms, clinics, and outreach programs. It also includes 80 hours that are completed in food and nutrition assistance and sustainability programs, including summer feeding (child nutrition).

A complete list of our practice hours and rotations can be found at the College's website on the Dietetic Internship page, www.cse.edu/di.

Schedule

The ENP concentration is completed in two academic years (fall, spring, summer, fall, spring). The first year, students take coursework online and do not need to relocate. During the second academic year, the practice hours are completed 40 hours a week in a rotational basis and students need to live in the vicinity and/or within commuting distance. One course is taken online the summer between academic years. One course during the master's coursework includes 80 hours of supervised practice in the community in your geographic location.

For the CPHN concentration, the program starts part-time in the fall semester taking one online course in the fall (December graduates can take this course in the following summer). Students complete full-time online courses in the spring and following fall semester. During the online courses, there is no need to relocate. One course during the coursework includes 80 hours of supervised practice in the community in your geographic location. Supervised practice starts in the spring after the coursework is completed. Supervised practice runs from early January through the end of August. (One class fall, spring, off summer, fall-finish courses, then spring, summer to complete supervised practice.)

See the sample calendar from the current year available at www.cse.edu/di for a better understanding of the calendar/schedule.

Practice Sites

Supervised practice will be scheduled on a rotational basis. Students are responsible for their own travel and communicating with sites for workplace details (time/place to report, ID badge needs, etc.). Site placements are based on location, availability and at two specific medical centers as described above. Faculty are responsible for securing all sites (except the community site associated with FN677).

General Admission Procedures

The Combined MS/DI program has three steps to the application process. Applicants must participate in the (1) Dietetic Internship Centralized Application Service (DICAS) and (2) D&D Digital processes, including meeting all DICAS and D&D Digital deadlines. Applicants are responsible for fees paid directly to DICAS and D&D as well as for the CSE MS/DI application fee. The third step (3) in the process is to complete the program's Applicant Interview Availability form and submit the Application Fee to the college available at www.cse.edu/diapp.

Applicants are not required to complete additional college application components. The Combined MS/DI application process is separate from other graduate program admissions. GREs are not required. Applicants are responsible for meeting all application deadlines. A selection committee that includes Foods and Nutrition Program faculty, supervised practice preceptors and alums completes the ranking process for this application option.

CSE FN students have the option to apply through a pre-select process. Details are outlined in the FN and MS/DI handbooks available from the Foods and Nutrition Department.

Students accepting pre-select or matched appointments to the program will be expected to complete a modified graduate application and provide original transcripts and an original DPD verification statement to the Director of Graduate Nutrition before beginning the program.

Bachelor's Degree and DPD Verification

All students matched to the MS/DI must have a minimum of a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and a Verification Statement from a Didactic Program in Dietetics (DPD), meeting requirements of the Accreditation Council for Education in Nutrition and Dietetics.

At the time of application, students who have not completed the educational requirements provide an Intent to Complete on DICAS through the DPD Director at their institutions. Applicants must successfully complete a bachelor's degree and DPD Verification prior to the program's start date. Applicants matched to the program must provide an official transcript with degree noted and DPD Verification Statement prior to the program's start date.

Medical and Background Clearance

Final acceptance into the Program requires the applicant to meet all admission criteria, health and medical requirements including proof of immunization including but not limited to MMR, varicella, Hep B., Proof proof of medical insurance and student healthcare background clearance are also required.

In addition, those matched to the program must complete acceptable background checks and medical clearances at the expense of the applicant. This is required as a condition of admission to the MS/DI program. Certain medical clearances must be obtained during a specified time period before the start of the supervised practice. Interns will be advised regarding the proper forms and time line to complete these requirements.

Course Sequence

M.S. in Nutrition Courses

Students take 20 credits and will be advised which semester to enroll in each course.

Community and Public Health Nutrition Concentration (20 credits)

FN620Child/Adolescent Nutrition

2

FN625Health Promotion & Aging

3

FN626Intro Public Health

3

FN630Interventions and Strategies for Weight Management

3

FN650Advanced Nutrition and Metabolism

3

FN655Research Methods for Health Profession

3

FN677Program Design & Management in Community Nutrition

3

Entrepreneurial Nutrition Practice Concentration (20 credits)

FN620Child/Adolescent Nutrition

2

FN625Health Promotion & Aging

3

FN630Interventions and Strategies for Weight Management

3

FN650Advanced Nutrition and Metabolism

3

FN655Research Methods for Health Profession

3

FN677Program Design & Management in Community Nutrition

3

 

FN624Integrative Nutrition & Health Therapies

3

or

FN671Sports Nutrition for Health & Performance

3

FN620 may be taken, summer, fall or spring semesters on a first come first serve basis but must be completed prior to supervised practice.

Dietetic Internship Specific Courses: Full-Time Interns

Dietetic Internship Core Courses (14 Credits)

FN602Advanced Experiential Learning in Clinical Nutrition Care

1

FN606Professional Communciations in Nutrition and Dietetics Practice

3

FN608Experiental Learning in Dietetic Management

3

FN612Simulated Practice & Experiental Learning in Clinical Nutrition Care

6

FN613Simulated and Experiental Learning in Community Nutrition

1

Dietetic Internship Concentration Courses (3 credits)

FN604Experiential Learning in Entrepreneurial Nutrition Practice

3

or

FN610Experiental Learning Public Health and Community Nutrition

3

Dietetic Internship Capstone Requirement (1 credit)

FN694Capstone Supervised Practice in Dietetics

1

Ten credits from FN 612 Simulated Practice and Experiential Learning in Clinical Nutrition Care (6), the concentration (3) as well as FN 694 (1) are accepted from the dietetic internship coursework to complete the M.S. in Nutrition during the second year.