Mission

Fox in The Kitchen founded 2010:
Increase opportunities for individuals to become involved in growing and preparing the food they consume. To provide opportunities for individuals to improve their health and the health of their families and communities.

Garden To Table Nutrition Internship founded 2018:
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.

Goals & Objectives for Dietetic Internship

Goal #1

Goal #1 Prepare entry-level registered dietitians to make a positive impact their communities through the promotion of healthful nutrition.
Objectives:

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.

Goal #2

Graduates engage in Farm-to-Table activities by guiding individuals and communities in growing, harvesting, and preparing food.
Objective:
1. 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-year post-graduation employer satisfaction surveys.