Accreditation Council for Education in Nutrition and Dietetics
of the Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995 (312) 899-0040 ext.5400 http://www.eatrightpro.org/resources/acend Contacting ACEND:
Students or preceptors can also contact ACEND® if resolution cannot be found with Garden To Table Nutrition Internship. Please note that ACEND® confines itself only to issues that are relevant for program accreditation. ACEND® can be contacted at ACEND@eatright.org |
Program Overview
Garden to Table Nutrition offers a distance dietetic internship with 1,000 hours of supervised practice. Interns are responsible for finding their own preceptors, who will be screened by Garden to Table Nutrition. Applicants with a strong background in nutrition can apply for credit for prior learning, which, if granted would decrease the number of supervised practice hours needed. For more information, click here or Applicant Info tab above. The Mission of Garden to Table Nutrition is to develop culturally sensitive entry-level registered dietitians who serve the public through the promotion of healthful nutrition. Garden to Table Nutrition trains aspiring dietitians to understand the food cycle from farm-to-table, including the planting, harvesting, storage, processing, preparation and consumption of crops.
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Garden to Table Nutrition has been accepted for candidacy status with ACEND®, which is the first step to full accreditation. Candidacy for Accreditation is defined as a program not previously accredited that has had one site visit and is being implemented according to the ACEND® Accreditation Standards. Graduates of a program designated as having candidate status have the same rights and privileges as graduates of an accredited program, including sitting for the Registration Exam after they have successfully completed the dietetic internship program.
Program Goals and Objectives
Program Goal #1
Graduates will be entry-level registered dietitians who will make a positive impact on communities.
Objectives for Goal #1
Program Goal #2
Graduates will promote sustainability where they work or volunteer.
Objectives for Goal #2
Program Goal #3
Graduates will be personally active in supporting local food production and preparation.
Objectives for Goal #3
Program outcomes data are available upon request.
Program Goal #1
Graduates will be entry-level registered dietitians who will make a positive impact on communities.
Objectives for Goal #1
- On a survey of new graduates, when asked if they have “mastered the skills to make a positive impact on my community through the promotion of healthful nutrition,” the average score will 3 or greater on a 5-point scale (1 = disagree, 5= agree) averaged over five years.
- At least 80% of program interns complete program/degree requirements within 21 months (150% of the program length).
- Of graduates who seek employment, 75% are employed in nutrition and dietetics or related fields within twelve months of graduation.
- Eighty percent of program graduates take the CDR credentialing examination for dietitian nutritionists within 12 months of program completion.
- The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
- Over a five-year period, 75% of employers will rate graduates as “Prepared” or “Very well prepared” to the question “How prepared has this employee been in functioning as an entry-level dietitian/nutritionist?”
Program Goal #2
Graduates will promote sustainability where they work or volunteer.
Objectives for Goal #2
- Over a 5-year period, 40% of employers responding will indicate that this employee has implemented or strengthened a sustainability or farm-to-table program in the company (i.e., composting, recycling, food preservation, locally-sourced foods, reduction in food waste, etc.).
Program Goal #3
Graduates will be personally active in supporting local food production and preparation.
Objectives for Goal #3
- On a survey of new graduates, when asked if they have “gained the skills needed to engage in farm-to-table activities and to guide individuals and communities in growing, harvesting, and preparing food.” the average score will be 3 or greater on a 5-point scale (1 = disagree, 5= agree) averaged over five years.
- On the one-year post-graduation survey, 70% of graduates responding will have participated in farm-to-table activities (composting, growing food, wildcrafting, preserving) since graduation averaged over five years.
Program outcomes data are available upon request.
