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Dietetic Internship Certificate

Program Information

Program Director:  Diane Stadler, PhD, RD

Dietetic Internship Director: Tracy Ryan-Borchers, PhD, RD

Program length: 10 months

Admit by cohort: Yes

Authorized Award(s): Certificate of Completion

Minimum number graded credit hours: 36 units

Minimum acceptable GPA: 3.0 GPA

Program Purpose Statement

The Dietetic Internship Program prepares graduates to deliver evidence-based nutrition care and dietetics services to diverse populations to improve health and reduce the prevalence of acute and chronic disease across the lifespan.

Student Learning Outcomes

After successfully completing the Dietetic Internship Program, graduates are able to:

  1. Interpret and apply evidence-based guidelines pertaining to the nutrition care of individuals, community groups and/or populations.
  2. Evaluate and integrate emerging research to advance knowledge and skills in dietetics practice.
  3. Comply with current federal regulations and state statutes and rules, as applicable and in accordance with, accreditation standards, scope of dietetics practice framework, Standards of Professional Performance and Code of Ethics for the profession of dietetics.
  4. Apply interpersonal and communication skills to effectively care for diverse populations of patients, and to facilitate individual and organizational goals as an integral member of the healthcare team.
  5. Design, implement and evaluate nutrition services considering life experiences, cultural diversity and educational background of the target audience.
  6. Perform the Nutrition Care Process and apply the International Dietetics and Nutrition Terminology for individuals, groups and populations of differing ages and health status, in a variety of settings
  7. Apply principles of leadership and management to clinical nutrition services, food service operations, and other nutrition-related organizations/projects.
  8. Organize and analyze quality, financial or productivity data in dietetics practice.
  9. Evaluate the professional performance of self, peers and colleagues when indicated for quality improvement.

Clinical Dietetics MCD

Program Information

Program Director:  Diane Stadler, PhD, RD

Masters Program Director: Melanie Gillingham, PhD, RD

Program length: 2 years

Admit by cohort: Yes

Authorized Award(s): Master of Clinical Dietetics Degree

Minimum number graded credit hours:  45 units

Minimum acceptable GPA: 3.0 GPA

Program Purpose Statement

The Masters in Clinical Dietetics Program prepares students who have completed the OHSU Dietetic Internship and/or who are registered dietitians to use enhanced clinical dietetic practice skills to conduct advanced nutrition assessments to diagnose and monitor nutrition-related conditions, to reduce disease risk, and to promote health and wellness among clients/patients throughout the life-course.

Student Learning Outcomes

Graduates of the Masters in Clinical Dietetics are able to:

  1. Apply advanced clinical practice skills and expanded knowledge of nutrient metabolism to explain relationships between nutrient intake, indicators of nutritional status, and health and disease in new contexts and settings.
  2. Conduct a Nutrition Physical Examination to identify physical signs and symptoms of nutrition disease in hospitalized patients and communicate these findings using the Nutrition Care Process and International Dietetics and Nutrition Terminology to the healthcare team.
  3. Counsel clients/patients to set achievable and measureable goals and employ behavior change strategies to enhance dietary choices that reduce disease risk and optimize health and wellness.
  4. Perform thorough reviews of the nutrition-related scientific literature using library resources, evidence-based guidelines, systematic reviews and other peer-reviewed material and critically analyze this material for scientific merit. 
  5. Prepare and submit for publication a comprehensive written evaluation of the existing literature about a controversial nutrition topic: including outlining the controversy and the significance of the controversy, synthesizing and summarizing prior work, citing references, acknowledging contributors or conflicts of interest, and responding to reviewer comments.
  6. Prepare and present an oral presentation and/or a poster presentation of the evaluation of the controversial nutrition topic at a professional meeting or public forum and respond to audience questions and comments.
  7. Interact with clients, patients, peers, mentors, and collaborators in a professional and ethical manner that fosters a constructive and collaborative working environmental for all.

Clinical Nutrition M.S.

Program Information

Program/Department Chair: Diane Stadler, PhD, RD

Program length: 2+ years

Admit by cohort: Yes

Authorized Award(s): MS

Minimum number graded credit hours: 80 units

Minimum acceptable GPA: 3.0 GPA

Program Purpose Statement

The Masters in Clinical Nutrition Program prepares students who have completed or who are simultaneously completing the OHSU Dietetic Internship to apply advanced nutrition assessment techniques to diagnose and monitor nutrition-related conditions, to conduct nutrition-related research, to translate and integrate nutrition research findings in to practice, and to advance the field of nutrition in clinical, community, management, and research areas of practice.

Student Learning Outcomes

Graduates of the Masters in Clinical Nutrition Program are able to:

  1. Apply their advanced knowledge of nutrient metabolism to explain relationships between nutrient intake, indicators of nutritional status, and health and disease.
  2. Conduct a Nutrition Physical Examination to identify physical signs and symptoms of nutrition disease in hospitalized patients and communicate these findings using the Nutrition Care Process and International Dietetics and Nutrition Terminology to the healthcare team.
  3. Counsel patients/clients to set achievable and measureable goals and employ behavior change strategies to enhance dietary choices that optimize health and wellness.
  4. Perform a thorough review of the nutrition-related scientific literature using library resources, evidence-based guidelines, systematic reviews and other peer-reviewed material and critically analyze this material for scientific merit. 
  5. Formulate and prepare a proposal to answer a novel nutrition research question: including problem identification, assessment of background information, articulation of the hypotheses and study aims, and design of work plan.
  6. Execute a nutrition research work plan to acquire, manage, analyze and interpret data using data management and entry-level statistical analyses programs.
  7. Illustrate research findings using graphing software to create tables, graphs and figures.
  8. Disseminate research results or information about nutrition-related topics to scientists, health care professionals and members of the general public using poster, oral presentation, and written formats.
  9. Interact with clients, patients, peers, mentors, and collaborators in a professional and ethical manner that fosters a constructive and collaborative working environmental for all.