Mission

Fox in The Kitchen founded 2010:
To 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:
To develop competent, entry-level registered dietitians who serve the public through the promotion of healthful nutrition. Dietitians who understand the food cycle from Farm-to-Table from the planting of crops, harvesting, storage, processing, storage, preparation and consumption. Graduates will act with integrity and respect the differences of individuals.

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
Graduates will be culturally sensitive entry-level registered dietitians who will make a positive impact on communities through the promotion of healthful nutrition.

Program 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 4 or greater on a 5 point scale (1 = disagree, 5= agree),
At least 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.
Of graduates who seek employment, 75% are employed in nutrition and dietetics or related positions within twelve months of graduation.
Eighty percent of program graduates take the CDR registration examination within 12 months of program completion and 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 nutritionist is at least 80%.
Over a five-year period, employers will rate 75% of interns as “Prepared” when in answer to the question “the employee has been well prepared to function as an entry-level dietitian/nutritionist.”

Goal #2
Graduates will promote sustainability where they work or volunteer.

Program Objectives for Goal #2

On the one year post graduation survey, 40% of employer 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.), on the one-year post-graduation employer satisfaction surveys.

Goal #3
Graduates will be active in supporting local food production and preparation personally.
Program 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.

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.