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  1. 1. Dietetic Internship Certificate Program Department of Nutrition Science Sage Graduate School The Sage Colleges
  2. 2. The Mission of The Dietetic Internship Program <ul><li>… to provide the practical experiences which will enable graduates of ADA didactic programs to become competent, entry level dietetic practitioners prepared for the challenges of a changing society and to impress on interns the importance of life long education and self-improvement … </li></ul>
  3. 3. An Integrative Approach <ul><li>Over 1,000 hours of supervised practice in and around the Capital District of Upstate New York </li></ul><ul><li>A focus on Clinical Dietetics, Food Service Management, and Community Nutrition </li></ul><ul><li>Five Graduate Courses applicable to one of three Master’s Degree Programs </li></ul><ul><li>Full Time and Part Time options </li></ul><ul><li>Opportunities to network with nutrition professionals via on-campus programs and State and Local Dietetic Association Meetings </li></ul>
  4. 4. Location, Location, Location! <ul><li>Troy is in the heart of the Capital Region of New York </li></ul><ul><li>State, which allows Sage Dietetic Interns to be placed in a </li></ul><ul><li>variety of exceptional facilities such as: </li></ul><ul><li>( Clicking on a facility name will bring you to the facility’s website) </li></ul><ul><ul><ul><li>Albany Medical Center </li></ul></ul></ul><ul><ul><ul><li>Averill Park School District </li></ul></ul></ul><ul><ul><ul><li>Cornell Cooperative Extension </li></ul></ul></ul><ul><ul><ul><li>Ellis Hospital </li></ul></ul></ul><ul><ul><ul><li>Glens Falls Hospital </li></ul></ul></ul><ul><ul><ul><li>New York State Department of Health, Division of Nutrition and WIC Programs </li></ul></ul></ul><ul><ul><ul><li>Saratoga Springs School District </li></ul></ul></ul><ul><ul><ul><li>Northeast Health </li></ul></ul></ul>
  5. 5. The Internship Experience <ul><li>Clinical Dietetics (13 weeks) </li></ul><ul><ul><li>Interns spend 10 weeks conducting supervised medical nutrition therapy rotating among Cardiology, Diabetes, Geriatrics, AIDS/HIV, Oncology, Renal Dialysis, and 3 weeks of Nutrition Support </li></ul></ul><ul><ul><li>The final 3 weeks are Entry-Level Practice in which the Intern acts as a Generalist Dietitian responsible for an assigned unit or floor of the facility </li></ul></ul><ul><li>Food Service Management (13 weeks) </li></ul><ul><ul><li>Rotation topics include, Menu Planning; Supply & Food Procurement; Food Production & Service Systems; Sanitation; Safety; Recycling; Merchandising & Food Marketing; Management Tools, Functions, & Skills; Human Resource Management; Central Office & Project Management; and Clinical Nutrition Management </li></ul></ul><ul><li>Community Nutrition (7 weeks) </li></ul><ul><ul><li>1 week of Orientation & WIC training </li></ul></ul><ul><ul><li>2 weeks of supervised practice with a High Risk Maternity/Pre-Natal Nutrition Program (WIC) </li></ul></ul><ul><ul><li>4 weeks of supervised practice in a Community Nutrition Education Program </li></ul></ul>
  6. 6. A Combined Internship & Master’s Program <ul><li>Required Dietetic Internship Master’s Courses: </li></ul><ul><ul><li>NTR 530 Practicum in Clinical Nutrition </li></ul></ul><ul><ul><li>NTR 531 Practicum in Food Service Systems Management </li></ul></ul><ul><ul><li>NTR 548 Contemporary Topics in Dietetics </li></ul></ul><ul><ul><li>NTR 549 Nutrition and Disease Management for Pediatrics </li></ul></ul><ul><ul><li>NTR 532 Practicum in Community Nutrition I </li></ul></ul><ul><li>Internship Master’s Courses can be applied to the following Master’s Degree Programs: </li></ul><ul><li>( click to link to Degree Program) </li></ul><ul><ul><ul><li>Applied Nutrition </li></ul></ul></ul><ul><ul><ul><li>Health Education </li></ul></ul></ul><ul><ul><ul><li>Health Services Administration </li></ul></ul></ul>
  7. 7. <ul><li>Full Time </li></ul><ul><ul><li>Completed in 10 months </li></ul></ul><ul><ul><li>Supervised practice four days per week (minimum of 32 hours) </li></ul></ul><ul><ul><li>Two graduate courses during both Fall and Spring terms (classes generally held on Mondays) </li></ul></ul><ul><ul><li>One course taken during Summer Session III </li></ul></ul><ul><li>Part Time </li></ul><ul><ul><li>Must be completed within 2 years </li></ul></ul><ul><ul><li>Approximately 16 hours of supervised practice per week </li></ul></ul><ul><ul><li>One course is taken in the fall semester and continued in the spring semester of the first year </li></ul></ul><ul><ul><li>One course is taken in Summer Session III of the first year </li></ul></ul><ul><ul><li>Two courses are taken in the fall semester of the second year </li></ul></ul><ul><ul><li>One course is taken in the spring semester of the second year </li></ul></ul>
  8. 8. Financial Aid Eligibility <ul><li>To qualify for either Federal and State Aid or the Stafford Student </li></ul><ul><li>Loans, Interns must apply and be accepted into one of the Sage </li></ul><ul><li>Graduate School Master's degree programs. </li></ul><ul><li>Anyone accepted/matched to the Sage Graduate School Dietetic </li></ul><ul><li>Internship Program automatically meets the MS in Applied Nutrition </li></ul><ul><li>admission requirements. However, applicants must complete and </li></ul><ul><li>submit the first page of the Application for Admission, of the Sage </li></ul><ul><li>Graduate School Self-Managed Application with their DI Application packet. </li></ul><ul><li>To be considered for financial aid, the application for Federal </li></ul><ul><li>Student Aid (FAFSA) must be completed. Visit </li></ul><ul><li>for more details. </li></ul>
  9. 9. Credit for Prior Experience <ul><li>The ADA allows programs the flexibility to modify supervised </li></ul><ul><li>experiences for individuals with extensive learning and professional </li></ul><ul><li>competence acquired outside the academic setting. </li></ul><ul><li>A maximum of 6 credits may be waived for professional competency. </li></ul><ul><li>Waiver Process: (for more information click here ) </li></ul><ul><li>Submit Sage Graduate School Dietetic Internship Application and submit SGS DI Practicum Course Waiver Application with corresponding Professional Competency Portfolio(s) (one portfolio for each practicum course to be waived). </li></ul><ul><li>Oral presentation and interview, one session for each practicum course to be waived. </li></ul><ul><li>Pass the course specific examination(s) with a grade of 70% or better, one exam for each course to be waived. </li></ul><ul><li>Program Fee and Tuition are reduced based on number of credits waived. </li></ul>
  10. 10. Professional Opportunities & Networking <ul><li>New York State Dietetic Association Annual Meeting </li></ul><ul><li>Hudson Valley Dietetic Association Meetings </li></ul><ul><li>Sage Graduate School Research Symposium </li></ul><ul><li>Nutrition Department Programs: </li></ul><ul><ul><li>Fall Nutrition Seminar </li></ul></ul><ul><ul><li>Annual Nutrition Networking Night </li></ul></ul>
  11. 11. Where Do Our Graduates Work? <ul><li>Clinical Dietetics </li></ul><ul><li>Susan Indilicato has been a Registered Dietitian since September </li></ul><ul><li>2005. She completed her Dietetic Internship at Sage Graduate </li></ul><ul><li>School, and was awarded New York State Outstanding Dietetic </li></ul><ul><li>Intern Student of the Year for 2004-2005. Susan graduated in </li></ul><ul><li>August 2008 with her Master’s Degree in Applied Nutrition from </li></ul><ul><li>Sage Graduate School. She is currently employed as a Clinical </li></ul><ul><li>Dietitian at Albany Medical Center. Before becoming employed </li></ul><ul><li>at Albany Medical Center (AMC), she worked at St. Peter’s </li></ul><ul><li>hospital as a diet clerk and technician, assisting Dietitians. </li></ul><ul><li>Susan currently provides medical nutritional therapy (MNT) </li></ul><ul><li>to patients and participates in educating medical students & </li></ul><ul><li>residents at AMC. Ms. Indilicato is a hard working, highly </li></ul><ul><li>motivated personwho loves working with people and educating others about </li></ul><ul><li>nutrition. </li></ul>
  12. 12. Where Do Our Graduates Work? <ul><li>Community Dietetics </li></ul><ul><li>Danielle Quigley is a Registered Dietitian and </li></ul><ul><li>New York State Certified Dietitian Nutritionist. </li></ul><ul><li>She received a Bachelor of Science degree in </li></ul><ul><li>Nutrition from Russell Sage College in 2001, </li></ul><ul><li>graduating with Honors. She completed her dietetic internship in 2002 and was </li></ul><ul><li>awarded a Master of Science degree in Health Services Administration from </li></ul><ul><li>Sage Graduate School in 2003. Danielle has extensive experience with federal </li></ul><ul><li>nutrition programs, working previously as a WIC Nutritionist in Indiana and as a </li></ul><ul><li>Nutrition Consultant for the “Just Say Yes to Fruits and Vegetables” (JSY) </li></ul><ul><li>program where she educated thousands of food stamp recipients in the largest </li></ul><ul><li>geographic area of NY State. Danielle is currently employed as a Public Health </li></ul><ul><li>Nutritionist for the NYS Department of Health and serves as the Contract </li></ul><ul><li>Manager for a USDA Food Stamp Nutrition Education program. She oversees </li></ul><ul><li>the nutrition, fiscal and food safety areas of this multi-million dollar initiative. </li></ul>
  13. 14. Where Do Our Graduates Work? <ul><li>Community Dietetics </li></ul><ul><li>Ellie Wilson is a registered dietitian and Senior Nutritionist for Price </li></ul><ul><li>Chopper/Golub Corporation, located in Schenectady, NY. She holds a M.S. in </li></ul><ul><li>Community Health Education and is certified in weight management for </li></ul><ul><li>pediatrics, adolescents, and adults. Ms. Wilson attended </li></ul><ul><li>Russell Sage College, where she obtained her B.S. in Nutrition </li></ul><ul><li>Science. She then completed her Internship and Master’s degree at </li></ul><ul><li>Sage Graduate School. She has held clinical dietitian positions with </li></ul><ul><li>Seton Health Systems, Albany Clinical Nutrition, and Capital </li></ul><ul><li>Cardiology Associates; worked as a consultant for. NYS Education </li></ul><ul><li>Dept. with the School Meals Initiative; Outreach Director for the Oley </li></ul><ul><li>Foundation, a non-profit that serves individuals living on TPN or </li></ul><ul><li>tube feeding; and also had a private practice, Neighborhood </li></ul><ul><li>Nutrition, LLC, offering MNT and corporate wellness programs. As </li></ul><ul><li>Senior Nutritionist at Price Chopper, Ellie develops nutrition </li></ul><ul><li>resources for the chain’s 116 stores. She is active professionally </li></ul><ul><li>with the Hudson Valley and New York State Dietetic Associations. </li></ul>
  14. 15. What Our Graduates Have to Say <ul><li>“ The program was both intense and challenging. I enjoyed </li></ul><ul><li>it immensely and would highly recommend it to anyone </li></ul><ul><li>seeking the skills necessary to become a successful dietitian </li></ul><ul><li>and leader.” </li></ul><ul><li>“ Sage Graduate School was my first choice for the DI program because of the small class size, professors with professional nutrition experience and both an independent and team-based approach to learning.” </li></ul><ul><li>“ A degree from The Sage Colleges and completion of the </li></ul><ul><li>DI program opened many doors for me. Within 3 years at </li></ul><ul><li>my current place of employment, I was promoted to lead a </li></ul><ul><li>team of top nutrition professionals.” </li></ul>
  15. 16. Contact Information <ul><li>For any questions you may have concerning our dietetic internship or further details regarding the DI/MS option, please contact DI Director, Melodie Bell-Cavallino, MS, RD, CDN, FADA, at (518) 244-2075 or via e-mail at [email_address] . </li></ul><ul><li>The Sage Colleges Dietetic Internship Program participates in the ADA Computer Matching Process </li></ul>