Garden To Table Nutrition
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            Garden To Table Nutrition Mission Statement:
Mission of Garden to Table Nutrition: Developing competent entry-level registered dietitians who serve the public through the promotion of healthful nutrition and who understand the food cycle from Farm-to-Table: the planting of crops, harvesting, storage, processing, preparation and consumption.
Garden to Table Nutrition will foster a mutually beneficial exchange between preceptors, interns and the communities in which they work.
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Program Goals for Dietetic Internship:
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Goal #1 Prepare entry-level registered dietitians to make a positive impact their communities through the promotion of healthful nutrition.
Goal #2 Graduates engage in Farm-to-Table activities by guiding individuals and communities in growing, harvesting, and preparing food

​Program Objectives for Dietetic Internship:

​1. Over a five-year period 80% of the dietetic internship, students will complete the program within 150% of the program length. Full-time students will complete the program within 13.5 months, part-time students will complete the program within 21 months.
2. Over a five-year period 80% of the dietetic internship graduates will attempt the CDR registration examination within 12 months of graduation.
3. Over a five-year period, 80% of the dietetic internship graduates will successfully complete the registration examination within one year of the first attempt.
4. Over a five-year period, 75% of the graduates who seek employment will be employed in dietetics-related positions within twelve months of completing the program.
5. Over a five-year period, employers will rate 75% of graduates as “Prepared” when in answer to the question “the employee has been well prepared to function as an entry-level dietitian/nutritionist.”
6. Over a five-year period, 40% of employer will indicate that this employee has implemented or strengthened a Farm-To-Table program in the company (i.e., composting, recycling, food preservation, locally-sourced foods, reduction in food waste, etc.), on the one-year post-graduation employer satisfaction surveys.
7. Over a five-year period, 70% of graduates responding to one-year post-graduation survey will have participated in Farm-To-Table Activities (composting, growing food, wildcrafting, preserving) since graduation.
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Wildcrafting

Do you recognize the wild-crafted material above?  What can be made from it? How can it promote health?
Learn More
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Teaching Skills

Leading Community Cooking Classes, having fun with vegetables
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Preserve The Harvest

How many ways do you know to preserve fresh foods for later use?  The kids call this Tomato Candy.  Ingredients: Tomato
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