Master of Science in Nutritional Sciences with Dietetic Internship
- The practice of dietetics encompasses the application of principles of food and the nutritional sciences to maintaining and achieving the health of both individuals and groups who would benefit from the management of disease through nutritional intervention.
- The dietitian whose training is focused on health promotion/disease prevention and food systems is capable of promoting health and nutrition, from farm to fork to health and nutrition outcomes.
- The emerging practitioner reflects dietetic professionalism through the adaptation and integration of the Foundation Practice Elements.
- The professional is capable of performing and supervising food production and service.
- The health promotion/disease prevention sustainable food system dietitian is also prepared to provide nutrition education and clinical care related to eating habits and food choices of healthy individuals and communities, as well as to design appropriate nutrition care for individuals who require dietary prevention strategies or management of existing disease.
- The dietetics practitioner is a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) who is formally recognized as having professional competence, and is able to apply Standards of Practice, Standards of Professional Performance and Scope of Practice Guidelines as provided in the 2017 revised guidelines. The practice of dietetics includes Standards of Practice and Performance, which define desirable and achievable levels of performance for entry level practice. These standards are not requirements; rather, they are broad statements describing the minimum expectations of dietetics professionals in providing nutrition services to the public. The Standards of Professional Practice characterize the competency levels of entry level dietitians and reflect the 2017 Standards http://www.eatrightpro.org/resources/practice/quality-management/standar...
Our Mission Statement
The mission of the MSDI is to recruit students who meet the program's admission criteria, and who, with training, will be able to function as capable, competent entry level dietitians in the field of nutrition, food service, health promotion, sustainable food systems, and disease prevention and intervention.
The didactic and practicum opportunities provide an opportunity for the development of competencies and skills through supervised practice consistent with the Accreditation Standards for Internship Programs in Nutrition and Dietetics as defined by Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics.
Entry level professionals who enroll in the MSDI will be familiar with professional practices guidelines as indicated by entry level mastery of competencies and an awareness of Scope of Dietetics Practice and their application in professional behavior.
Standards of Professional Practice
The practice of dietetics includes Standards of Professional Practice, which define desirable and achievable levels of performance for entry level practice. These standards are not requirements; rather, they are broad statements describing the minimum expectations of dietetics professionals in providing nutrition services to the public. The following Academy of Nutrition and Dietetics Foundation Practice Elements are consistent with all of the described practice roles included in entry-level dietetics training.
The entry level RD thus:
- Provides patient/client-centered care.
- Practices using evidence-based recommendations and professional judgment to challenge the status quo.
- Contributes to the body of knowledge by participating in operational analyses, business process improvement and other applied research by monitoring and evaluating the effectiveness of the nutrition care provided and reporting results.
- Analyzes, interprets and applies research.
- Adopts technology advancements.
- Utilizes informatics.
- Demonstrates leadership in multidisciplinary teams.
- Contributes to the advancement of food and nutrition policy through advocacy.
Goals for the UNH MSDI
Goal 1. To prepare well rounded dietitians who will be able to obtain entry-level positions in food service management, clinical nutrition, and community health promotion/disease prevention and nutrition services and who are professionals that integrate emerging food system and sustainability principles into these domains.
Goal 2. To prepare dietetic professionals who utilize current evidence based resources, critical thinking skills, research aptitude, planning expertise, and appropriate interpersonal and communication strategies in the design and delivery of health promotion/disease prevention/and food system sustainability principles and practices.
Lisa H. Corman, MS, RD, LD
UNH Dietetic Internship