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CFS 464: APPLIED INSTITUTION MANAGEMENT
DIETETIC PRACTICUM HANDBOOK
for Facility/Agency Supervisors and Students
Last Revised: SPRING 2008

Danita S. Kelley
Phone:  270-745-6356
E-mail: danita.kelley@wku.edu
Mailing Address:
Department of Consumer and Family Sciences
Western Kentucky University
1906 College Heights Blvd. #11037
Bowling Green, KY  42101-1037  
 
 

TABLE OF CONTENTS

  1. Introduction/General Information
  2. Course Desciption/General Course Objectives
  3. Learning Guidelines and Related Activities
  4. Student Prerequisites for CFS 464
  5. Facility/Supervisor Requirements
  6. Faculty Coordinator Responsibilities
  7. Policies and Guidelines (Site Selection; Hours; Expenses; Assignments Requiring Formal Written Reports; Evaluations; Course Grade; Due Dates)
  8. Appendix (In-Service Educational Program; Case Study; Special Project for Facility; Written Report of Facility/Agency Affiliation; Evaluation of In-Service Presentation; Facility Supervisor Evaluation of Student; Student Evaluation of CFS 464)

 I. INTRODUCTION/GENERAL INFORMATION

The focus of these three weeks is for the student to gain experience working with professionals and clients in institutional settings. The student is expected to work 37.5 hours a week. The student is expected to work a schedule similar to that of the dietitian(s) at the supervising facility.

The faculty coordinator may visit the student and clinical supervisor(s) during the course of the three weeks. The time of a visit will be pre-arranged with the consent of the site supervisor(s). During a visit the WKU instructor will review the progress of the student with the student and supervising dietitian(s).

The final grade for the experience will be given by the WKU instructor, with recommendations given by the supervising dietitian(s). Performance evaluation forms will be available to the supervising dietitians.

Please contact me at any time, if you have questions or problems.

(Danita Kelley, 270-745-6356 (W) or 270-796-3672 (H); e-mail: Danita.Kelley@wku.edu).

Important Dates

Unless otherwise arranged, the inclusive dates for CFS 464 are May 12 to May 30.  

Note: If the educational experience occurs during the week of Memorial Day or July 4, students may be given off the holiday.
 
 

II. COURSE DESCRIPTION/GENERAL COURSE OBJECTIVES

Course description: Application of methods in institutional management of foodservice operations and nutritional care. Course requires off-campus experiences for which students are responsible for transportation and related activities and expenses.

The overall objectives are as follows:

  1. To reinforce the learning experience of the profession of dietetics obtained through lectures and assignments.
  2. To enable the student to better understand the actual daily work of a dietitian.
  3. To provide the student with an opportunity to interact with professionals in the health care field.
  4. To develop effective communication skills through group discussions and presentations.

III. LEARNING GUIDELINES AND RELATED ACTIVITIES

(Activities marked by an asterisk "*" must be completed by the students and require a formal write-up.)

Leaning Guideline & Activities Performed to Achieve Leaning Guideline

_____________________________________________________________________________________

Uses time and resources effectively

_____________________________________________________________________________________

Familiarity with the organization of the

_____________________________________________________________________________________

Personnel policies of the organization as related to its policy and procedure manual

_____________________________________________________________________________________

Provides education and training to other professionals and/or supportive personnel

_____________________________________________________________________________________

Application of the basic principles of planning menus for individuals and groups.

_____________________________________________________________________________________

Interpretations of information in the medical records, including laboratory data and diagnostic procedures

_____________________________________________________________________________________

Develop interviewing skills to obtain the patient's/client's dietary, social and medical history.

_____________________________________________________________________________________

Ability to assess nutritional adequacy of patient's/client's intake

_____________________________________________________________________________________

Develop a diet/nutritional plan for the patient/client based on dietary prescription, individual's food patterns, feeding abilities and lifestyle.

_____________________________________________________________________________________

Instruct the client/patient (and family) in the application of the diet prescription.

_____________________________________________________________________________________

Documentation of nutritional care information in patient's medical records. Become familiar with problem-oriented medical record method of charting (for example, SOAP method).

_____________________________________________________________________________________

Participates in the management of Quality Improvement Program

_____________________________________________________________________________________

Utilizes computer and other technology in the practice of dietetics

_____________________________________________________________________________________

Coordinates nutrition care with foodservice system.

_____________________________________________________________________________________

Additional potential activities

_____________________________________________________________________________________
 
 

IV. STUDENT PREREQUISITES FOR CFS 464

·  Before participating in CFS 464, students must complete the following requirements:.

 

V. CLINICAL FACILITY/SUPERVISOR REQUIREMENTS

The clinical facility/supervisor must meet the following requirements prior to a student's affiliation:

  1. Must be accredited by the Joint Commission on Accreditation of Healthcare Organizations or by other agencies with comparable standards or must meet Medicare licensing regulations.
  2. Must have a registered dietitian to supervise nutrition services of the facility.
  3. Must receive orientation by the WKU Coordinator to the learning objectives and competencies to be achieved during the educational experience.

VI. FACULTY COORDINATOR RESPONSIBILITIES

The WKU Faculty Coordinator is responsible for the following:

  1. Make arrangements for affiliation in approved clinical facility.
  2. Provide clinical supervisors with information concerning the learning objectives and competencies to be achieved during the experience.
  3. Conduct a pre-affiliation meeting(s) for the students.

VII. POLICIES AND GUIDELINES

Site Selection

A student's site preference may be considered, but the final site selection and assignment will be make by the Faculty Coordinator. Students are not authorized to make their own affiliation arrangements.

Hours

The students should follow (in general) the hours and scheduled breaks observed by the affiliate registered dietitian. Students are expected to work a regular 37.5 hour week. If responsibilities of the dietitian require some evening/weekend duties, the student(s) may also be expected to participate.

If the student is unable to report to the clinical site, the student is responsible for calling the supervisor to whom they have been assigned before the time he/she is to report to work that day. Clinical time must be made up as soon as possible. A time for make-up will be determined by the Clinical Supervisor (and Faculty Coordinator, as deemed appropriate). The student is responsible for calling the university to inform the Faculty Coordinator of the reason for the missed day. If the Faculty Coordinator is not available, a message should be given to the secretary. Failure of a student to comply with this policy could result in a lowering of the course grade.

This practicum is a learning experience and not strictly a "work" experience. Students may not take the responsibility or the place of "qualified" staff. There will be no compensation from the facility paid to the student for this four week activity.

Expenses
The student is responsible for all expenses including liabilitly insurance ($15.00), TB skin test ($20), background check ($23.00+), transportation, lodging, meals, and miscellaneous expenses.  A limited stipend is paid to some students to help defray travel/living expenses.  The Faculty Coordinator provides details as needed.
 
 

Assignments Requiring Formal Written Reports by the Student

(See Appendix for a detailed description of the assignments)

  1. In-service educational program. (if applicable to student site)
  2. Case study.
  3. Project for facility.
  4. Report of clinical/agency affiliation.
  5. Daily journal of objectives/activities.

 ** NOTE: FOR ALL WRITTEN WORK

Evaluations

The Educational Supervisor will be responsible for evaluating the student in professional and behavioral characteristics and skill competencies (See Appendix). This evaluation may be shared with the student at the conclusion of the affiliation giving him/her a general idea of strengths and weaknesses. This evaluation should be sent to the WKU Faculty Coordinator within one week following the conclusion of the affiliation.

The student will be responsible for an evaluation of the affiliation (See Appendix). The evaluation is to be turned in to the WKU Faculty Coordinator.

Course Grade*

The final grade for this course will be determined in the following manner:

________________________________________________________________________

GRADING SCALE:

A: 90%-100%, B: 80%-89%, C: 70%-79%, D: 60%-9%, F: < 59%

Students must complete all assignments in order to pass the course.

Due Dates: Written reports for above assignments are due (postmarked) within one week of completing the clinical experience. Ten points for each day late will be taken off of any late reports. No assignments will be accepted one week after the due date.

** IF ANY CIRCUMSTANCE OCCURS WITHIN A FACILITY THAT THE DIETITIAN AND/OR ADMINISTRATOR FEELS IS DETRIMENTAL TO THE PATIENTS AND/OR EMPLOYEE RELATIONS OF THE FACILITY, THE STUDENT STATED AS BEING INVOLVED WILL BE DROPPED FROM THE PROGRAM IMMEDIATELY AND WILL RECEIVE A GRADE OF F.

 

VIII. APPENDIX

In-Service Educational Program  (another type of educational program may be conducted, if an in-service is not possible)
The required components of the written report for the in-service program are:

    1. Needs Assessment (based on time frame allowed; this may consist of discussions with site supervisor to identify an area of needed improvement)
    2. General Statement of Purpose/Objectives: These should be specific measurable objectives. (e.g., PURPOSE:  Employees will be able to identify two acceptable methods to cook meat for a low-fat, low-cholesterol diet)
        • OBJECTIVES: why do this in-service/what plan to accomplish
        • e.g., To increase employee awareness of the relationship between dietary fats and heart disease and to discuss specific methods to reduce the amount of total fat and cholesterol used in food preparation.
    3. Outline of Program
    4. Visuals/Handouts Used for In-service
    5. References for In-service Program
    6. Evaluation: how evaluate program's effectiveness (formal pre and/or post test; verbal pre/post-tests??)
    7. Any other items/areas the student wishes to include.

Case Study
Each student is to prepare a case study. The case study is to be on a patient of particular interest to the student. For the case study, the student should utilize reference material to substantiate and discuss the patient’s diagnosis, treatment and prognosis (both medically and nutritionally).  Remember that patient identifying information is CONFIDENTIAL.

The written report should include the following (as able to obtain information): general patient information (length of time in facilty-but do NOT provide date of admission), diagnosis (diagnoses), family/medical histories, diet history, laboratory data, clinical data, anthropometric data, etc., and REFERENCES used to substantiate/discuss patient’s diagnosis and treatment.  Do NOT include the name of the facility on the report.

General Outline for Case Study

I. General Information

A. Alias name/initials (do not use real name or initials), Age (not date of birth; if over 89 just refer to as elderly), Gender, Anthropometrics (height, weight)

B. Family/Sociocultural History: marital status, diagnosis, national origin, religion, family unit, occupation, education

II. Medical History

A. Review of past record

B. Present diagnosis(es)

C. Discussion of illness/diagnosis

D. Laboratory findings and indications

E. Medications/possible complications

F. Dietary treatment ordered by physician

III. Diet History

A. Diet before hospitalization (state and evaluate; problems identified)

B. Food habits

C. Attitudes toward food

D. Food allergies/intolerances

E. Conditions which might affect food intake

IV. Nutritional Therapy

A. Diet prescription and purpose:  should include how pathophyiological/biochemical aspects of the patient's condition are linked to diet recommendation

B. Dietary intake (one days analysis)

C. Patient attitude toward diet (if appropriate)

D. Patient/family counseling

E. Assessment of appropriateness of diet order

F. Assessment of patient’s expected compliance with diet order

G.  Completion of Nutrition Care Process Form (obtained from Dr. Kelley)

V. Brief summary of case
VI. Bibliography (References)


Special Project for Facilities

A project will be assigned to the student based on input and agreement by the Facility/Agency Supervisor and Faculty Coordinator. A project will be chosen that benefits the student’s learning experience and enhances the operations of the nutrition/food services department of the facility. The student may be given time for working on the project.

The written report of the project should contain sufficient information to identify the nature of the project. The typed report should include:

  1. General statement of purpose.
  2. Objectives to be accomplished.
  3. Methodology used to accomplish the objectives.
  4. Summary of results and any recommendations.
  5. Any other information the student thinks should be included.

 Examples of Potential Project (not meant to be all-inclusive):

Written Report of Clinical/Agency Affiliations
The written report will be used as one of the tools to evaluate the practicum experience. Items to be considered in the evaluation of the written report are outlined below.

I. Cover Page: name and title of course, name of student, names of facilities and facility supervisors, dates of affiliation, date of report preparation

II. Content of Report

      1. Brief description of sites (size, services, etc.)
      2. Description of nutrition/food services
      3. General impressions of the facility and site supervisors
      4. General impression of your learning experience

Daily Journal of Activities
Each student is to keep a daily log.  For each day, the log should contain information about: 1) planned objectives and 2) a summary of activities/objectives completed.  This log may be shared with site preceptors but does not have to be.  Activities are probably best logged in a spiral notebook.

EVALUATION OF IN-SERVICE PRESENTATION (completed by site preceptor)
Name of presenter:_________________________________
    

Did the student . . .

Yes

Often

At Times

Rarely

No

Comments

Explain purpose/need for information being presented?

 

 

 

 

 

 

Appear knowledgeable about subject?

 

 

 

 

 

 

Present material appropriate to educational level of employees?

 

 

 

 

 

 

Use effective visual aids?

 

 

 

 

 

 

Present accurate information?

 

 

 

 

 

 

Field questions accurately?

 

 

 

 

 

 

Present information in a well-organized manner?

 

 

 

 

 

 

Summarize information presented?

 

 

 

 

 

 

Appear neat and well-groomed for presentation?

 

 

 

 

 

 

Ask questions as a means of evaluation OR use any other tool of evaluation?

 

 

 

 

 

 

Additional comments:
 
 
 
 

SITE SUPERVISOR EVALUATION OF STUDENT
 

 

Good

Satisfactory

Needs improvement

Not applicable

Comments

ATTRIBUTES/MANNER

 

 

 

 

 

1. Appearance (professional)

 

 

 

 

 

2. Enthusiasm/Attitude

 

 

 

 

 

3. Punctuality

 

 

 

 

 

4. Responsibility/dependability

 

 

 

 

 

5. Self-confidence

 

 

 

 

 

6. Initiative

 

 

 

 

 

7. Leadership ability

 

 8. Empathy/sincerity

 

 

 

 

 9. Attitude receiving constructive comments

 

 

 

 

 10. Flexibility/adaptability

 

 

 

 

OTHER COMMENTS:

 
 

 

 

 

 


 

STUDENT EVALUATION OF CFS 464 (Mail in with completed assignments)

1. ________________________________ (facility) provided a sound learning environment.

Yes _____ No_____

Comments:

2. Did you receive sufficient answers/guidance to questions/problems?

  1. all of the time
  2. most of the time
  3. some of the time
  4. none of the time

Comments:

3. What was your most rewarding experience?
 
 

4. What was your least rewarding experience?
 
 

5. Which area did you most enjoy (e.g., diet teaching, charting, assessments, quality improvement, etc.)?
 
 
 
 

6. Did the program meet your expectations? Yes_____ No_____

Comments:


 
 

7. Do you have any suggestions/comments to aid the program?