Dietetic Internship: Evaluation of an Integrated Model

Area of Science:

• Dietetics Education
• Co-operative Education Programs
• Professional Competency Development

Background:

• Evaluating the effectiveness of dietetic education models is crucial for professional development.
• The Mount Saint Vincent University (MSVU) Co-operative Education (Co-op) Dietetics program sought to assess its outcomes.
• Defining acceptable alternate dietetic education requires facilitating entry-level competence.

Purpose of the Study:

• To evaluate graduate and employer perceptions of the MSVU Co-op Dietetics program outcomes.
• To determine if the integrated Co-op model is an acceptable alternative for dietetic education.
• To assess if the program facilitates the achievement of entry-level competence for dietetic practice.

Main Methods:

• A validated and piloted self-administered questionnaire collected qualitative and quantitative data.
• Surveys were distributed to MSVU Co-op Dietetics program graduates (1989-1993) and their employers.
• Quantitative data were analyzed using frequency distributions and Chi-square tests; qualitative data underwent thematic content analysis.

Main Results:

• All graduates secured employment within six months of graduation.
• The majority of graduates and employers rated competency development as average or above.
• Integrating practical experience with theoretical foundations was perceived as beneficial.

Conclusions:

• The MSVU Co-op Dietetics program demonstrates overall satisfaction among graduates and employers.
• The Co-op model is an acceptable and effective alternative method for dietetic education.
• The program fosters professional competency, readiness for practice, and a high standard of practice.