MS in Nutrition & Dietetics - RD Track Preceptor Handbook

• NS 6123 – Health Care Delivery in the U.S. (3 hrs)
• NS 6303 – Nutrition and Dietetics Research (3 hrs)
• NS 6313 – Nutritional Epidemiology (3 hrs)
• NS 6033 – Data Analysis in the Health Professions (3 hrs)

Subtotal: 12 hours

• NURS 5113 – Leadership in Health Professions (3 hrs)
• NS 6243 – Metabolic Nutrition (3 hrs)
• NS 6253 – Nutrition in Critical Illness (3 hrs)
• NS 6263 – Advanced Medical Nutrition Therapy (3 hrs)
• NS 6843 – Ethics of Health Care (3 hrs)

Subtotal: 15 hours

• NS 6003 – Topics in Food Service (3 hrs)
• NS 6013 – Management of Nutrition Services (3 hrs)
• NS 6113 – Food and Nutrition Public Policy (3 hrs)

Subtotal: 9 hours

• NSP 6123 – Practicum 1 (3 hrs)
• NSP 6223 – Practicum 2 (3 hrs)
• NSP 6323 – Practicum 3 (3 hrs)
• NSP 6424 – Practicum 4 (4 hrs)
• NSP 6524 – Practicum 5 (4 hrs)

Subtotal: 17 hours

A selective admissions process is used to identify the most qualified students for the Coordinated Program. Students may apply throughout the year. To be considered, applicants must have completed:

• Undergraduate degree from an accredited institution, including courses in:
  • Lifecycle Nutrition
  • Nutritional Biochemistry
  • Nutrition Assessment
  • Food Science
  • Nutrition Counseling
  • Community Nutrition
  • Medical Nutrition Therapy
  • Applied Statistics (junior level or higher)
• ServSafe Certification
• Undergraduate GPA of 3.0 or higher (on a 4.0 scale)

Once accepted, students must complete the following before beginning supervised practice:

• CPR certification
• Certified background check
• Academy of Nutrition and Dietetics membership
• Required immunizations (including Hepatitis B and TB skin test)
• Personal health insurance
• Student professional liability insurance
• HIPAA training

• Insurance: Students must maintain health, automobile, and professional liability insurance and provide documentation before supervised practice begins.
• Drug Testing & Background Checks: Students are required to undergo a drug test and criminal background check if required by the supervised practice site. Students are responsible for any fees associated with these procedures.
• Travel: Students may be required to travel up to 75–90 miles to rotation sites. Reliable transportation and vehicle insurance are required. Travel time does not count toward supervised practice hours.
• Injury or Illness: Students who are injured or become ill during supervised practice will be sent to the Emergency Room or private physician as appropriate. Students are responsible for any expenses incurred.

Expectations for Student Conduct

• Initiate contact with your preceptor prior to the first day to confirm time, location, dress code, and parking.
• Prepare for and actively participate in all supervised practice activities, taking responsibility for your own learning.
• Follow all policies outlined in the Dietetics Student Handbook.
• Adhere to the policies and procedures of the assigned facility.
• Avoid personal calls, texts, and emails while at the facility.
• Communicate regularly with preceptors about expectations, progress, questions, and challenges.
• Plan and organize daily and weekly assignments, ensuring that learning objectives are met.
• Submit required paperwork and evaluations to preceptors well before deadlines to allow time for review and signatures.
• Be willing to step outside your comfort zone to grow and learn.
• Show respect for the knowledge and experience gained through professional practice.
• Recognize that preceptors volunteer their time without additional pay or tangible rewards, giving back to the profession.
• Accept both positive feedback and constructive suggestions with gratitude, recognizing their value to your growth.
• Manage personal health and responsibilities to ensure you can devote full focus and energy to supervised practice.

Policies During Supervised Practice

• Student Replacement of EmployeesEmployees:

  (Required elements 8.2e & 8.2f)

  Students do not replace employees for routine work responsibilities unless staff relief is planned as part of the CP supervised practice experience to meet specific competencies.

Preceptors
• Professional shouldDress adhereCode: Students must follow the dress code outlined in the handbook. Improper attire will result in dismissal to rotationchange schedulesclothes, and learningtime activitieslost providedis byconsidered theabsence programtime.
director/practicum
• Professional instructor.Behaviors: StudentsEthical doperformance, notpunctuality, receivecompletion paidof compensationassignments, forpositive supervisedrelationships, practicecompliance hourswith dress code, responsiveness to feedback.
• Cell Phones & Electronic Devices: Restricted to professional purposes or programemergencies. requirements.
  Unauthorized photography or storage of patient information is strictly prohibited under HIPAA.

• Provide a thorough orientation to the supervised practice setting.
• Meet regularly with the student you are precepting.
• Allow students to shadow and Complaintslearn from your professional practice.
• Foster a positive and supportive learning environment.
• Offer opportunities for students to apply what they have learned.
• Provide assistance and supervision as needed.
• Evaluate student progress through verbal and written feedback.
  • Notify the student and practicum instructor early in the rotation if expectations are not being met. Evaluation results should never come as a surprise at the end of a rotation.
• Complete required supervised practice documentation in a timely manner.
• Serve as a positive role model.
• Participate in preceptor training:
  • Read the preceptor handbook
  • Complete online training (Appendix B) and self‑assessment tool (Appendix C)
  • Attend university training sessions
  • Note: ACEND updated the online training in 2023. If you completed it prior to 2023, you may retake it to earn CEUs. The training provides 8 CPEUs at no cost.
• Protect student privacy by adhering to FERPA. Refer to the graduate bulletin for the complete policy.

• Communicate promptly any changes in procedures, curriculum, rotation descriptions, or competencies/learning outcomes to both preceptors and students.
• Monitor student progress using competency evaluation forms.
• Address concerns raised by preceptors or students in a timely and professional manner.
• Conduct regular site visits to engage with preceptors and students.
• Incorporate preceptor feedback into ongoing program assessment and improvement.
• Collaborate with preceptors to develop solutions and alternatives when challenges arise.

• ➡️ Practicum I (NSP 6123) – 3 credit hours
  School and long-term care food service 
  Onsite Hours: 180
• ➡️ Practicum II (NSP 6223) – 3 credit hours
  Hospital food service 
  Onsite Hours: 180
• ➡️ Practicum III (NSP 6323) – 3 credit hours
  Community nutrition practice 
  Onsite Hours: 180
• ➡️ Practicum IV (NSP 6424) – 4 credit hours
  Clinical practice in long-term care and hospital settings 
  Onsite Hours: 270
• ➡️ Practicum V (NSP 6524) – 4 credit hours
  Clinical practice in hospital and outpatient settings 
  Onsite Hours: 270

Total Supervised Practice: 17 credit hours (1,080 onsite hours)

Integration of scientific information and research into practice.

Knowledge

• KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based decisions.
• KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
• KRDN 1.3 Apply critical thinking skills.

Competencies

• CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.
• CRDN 1.2 Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
• CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.
• CRDN 1.4 Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies.
• CRDN 1.5 Incorporate critical-thinking skills in overall practice.

Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice.

Knowledge

Upon completion of the program, graduates will be able to:

• KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
• KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
• KRDN 2.3 Assess the impact of a public policy position on nutrition and dietetics practice.
• KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
• KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
• KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity, and inclusion.
• KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
• KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization.
• KRDN 2.9 Defend a position on issues impacting the nutrition and dietetics profession.

Competencies

Upon completion of the program, graduates will be able to:

• CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
• CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.
• CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings.
• CRDN 2.4 Function as a member of interprofessional teams.
• CRDN 2.5 Work collaboratively with NDTRs and/or support personnel in other disciplines.
• CRDN 2.6 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
• CRDN 2.7 Apply change management strategies to achieve desired outcomes.
• CRDN 2.8 Demonstrate negotiation skills.
• CRDN 2.9 Actively contribute to nutrition and dietetics professional and community organizations.
• CRDN 2.10 Demonstrate professional attributes in all areas of practice.
• CRDN 2.11 Show cultural humility in interactions with colleagues, staff, clients, patients and the public.
• CRDN 2.12 Implement culturally sensitive strategies to address cultural biases and differences.
• CRDN 2.13 Advocate for local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.

Development and delivery of information, products and services to individuals, groups, and populations.

Knowledge

Upon completion of the program, graduates will be able to:

• KRDN 3.1 Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions, and develop plans to monitor the effectiveness of these interventions.
• KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
• KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
• KRDN 3.4 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
• KRDN 3.5 Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health and disease.
• KRDN 3.6 Develop nutritionally sound meals, menus, and meal plans that promote health and disease management and meet client’s/patient’s needs.

Competencies

Upon completion of the program, graduates will be able to:

• CRDN 3.1 Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.
• CRDN 3.2 Conduct nutrition focused physical exams.
• CRDN 3.3 Perform routine health screening assessments including measuring blood pressure, conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol), recommending and/or initiating nutrition-related pharmacotherapy plans (such as modifications to bowel regimens, carbohydrate to insulin ratio, B12 or iron supplementation).
• CRDN 3.4 Provide instruction to clients/patients for self-monitoring blood glucose considering diabetes medication and medical nutrition therapy plan.
• CRDN 3.5 Explain the steps involved and observe the placement of nasogastric or nasoenteric feeding tubes; if available, assist in the process of placing nasogastric or nasoenteric feeding tubes.
• CRDN 3.6 Conduct a swallow screen and refer to the appropriate health care professional for full swallow evaluation when needed.
• CRDN 3.7 Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media.
• CRDN 3.8 Design, implement and evaluate presentations to a target audience.
• CRDN 3.9 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
• CRDN 3.10 Use effective education and counseling skills to facilitate behavior change.
• CRDN 3.11 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
• CRDN 3.12 Deliver respectful, science-based answers to client/patient questions concerning emerging trends.
• CRDN 3.13 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
• CRDN 3.14 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.

Strategic application of principles of management and systems in the provision of services to individuals and organizations.

Knowledge

Upon completion of the program, graduates will be able to:

• KRDN 4.1 Apply management theories to the development of programs or services.
• KRDN 4.2 Evaluate a budget/financial management plan and interpret financial data.
• KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers and how reimbursement may be obtained.
• KRDN 4.4 Apply the principles of human resource management to different situations.
• KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.
• KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.
• KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement.

Competencies

Upon completion of the program, graduates will be able to:

• CRDN 4.1 Participate in management functions of human resources (such as training and scheduling).
• CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, clients, patients, facilities and food.
• CRDN 4.3 Conduct clinical and client service quality management activities (such as quality improvement or quality assurance projects).
• CRDN 4.4 Apply current information technologies to develop, manage and disseminate nutrition information and data.
• CRDN 4.5 Analyze quality, financial and productivity data for use in planning.
• CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.
• CRDN 4.7 Conduct feasibility studies for products, programs, or services with consideration of costs and benefits.
• CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.
• CRDN 4.9 Explain the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.
• CRDN 4.10 Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan, or risk due to clinical liability or foodborne illness).

Skills, strengths, knowledge and experience relevant to leadership potential and professional growth for the nutrition and dietetics practitioner.

Knowledge

Upon completion of the program, graduates will be able to:

• KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
• KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.
• KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for support, presenting an elevator pitch).
• KRDN 5.4 Practice resolving differences or dealing with conflict.
• KRDN 5.5 Demonstrate the ability to resolve conflict.
• KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

Competencies

• CRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals of self-improvement.
• CRDN 5.2 Identify and articulate one’s skills, strengths, knowledge, and experiences relevant to the position desired and career goals.
• CRDN 5.3 Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
• CRDN 5.4 Advocate for opportunities in the professional settings (such as asking for additional responsibility, practicing negotiating a salary or wage or asking for a promotion).
• CRDN 5.5 Demonstrate the ability to resolve conflict.
• CRDN 5.6 Promote team involvement and recognize the skills of each member.
• CRDN 5.7 Mentor others.
• CRDN 5.8 Identify and articulate the value of precepting.

Use this checklist to guide student orientation on the first day of supervised practice. Initial each item as completed.

• Welcome & Introductions
  • Introduce student to staff and team members.
  • Provide tour of the facility (work areas, break rooms, restrooms, emergency exits).
• Administrative Details
  • Confirm student schedule (start/end times, rotation length).
  • Review dress code and professional appearance expectations.
  • Explain parking, building access, and security procedures.
• Policies & Procedures
  • Review facility policies (confidentiality, HIPAA/FERPA, safety, sanitation).
  • Discuss communication expectations (reporting absences, contacting preceptor).
  • Clarify use of phones, email, and personal devices during practice.
• Learning Objectives
  • Review rotation-specific learning objectives and competencies.
  • Explain evaluation methods and timelines (verbal feedback, written evaluations).
  • Discuss student responsibilities for assignments and paperwork.
• Work Environment
  • Explain daily workflow and expectations for participation.
  • Identify key resources (manuals, policies, reference materials).
  • Outline opportunities for observation, shadowing, and hands-on practice.
• Safety & Emergency Procedures
  • Review emergency exits, fire alarms, and evacuation routes.
  • Explain procedures for reporting accidents or incidents.
  • Discuss infection control and food safety protocols.
• Closing
  • Answer student questions.
  • Set expectations for the next day/week.
  • Confirm student understands orientation materials.

• Set the tone early
  • Welcome students warmly and provide a quick tour to reduce anxiety.
  • Share your own career path briefly to help students see the bigger picture.

1. Absence or Tardiness

• Students must notify the preceptor in advance and communicate the absence to the Practicum Instructor.
• All missed hours must be made up at the convenience of the preceptor.
• Absence and tardiness may result in corrective or disciplinary action.

2. Emergency Absence

• Students must contact both the preceptor and the Practicum Instructor prior to the scheduled start time.

3. Inappropriate Dress

• Preceptors may need to reinforce professional dress expectations directly.

4. Personal Phone Use

• Cell phones may only be used as professional resources or for emergencies.
• Seek preceptor permission if an emergency call is necessary.

5. Negative or Unprofessional Behavior

• Address inappropriate behavior promptly with clear expectations.
• Consult the Practicum Instructor if additional support is needed.

6. Excessive Knowledge Gaps

• Students must review and strengthen knowledge if gaps are identified.
• Preceptors are not expected to teach missing content; contact the Practicum Instructor for remediation support.

7. Personality Conflicts

• Discuss conflicts with the Practicum Instructor if they interfere with the learning environment.

• Confidentiality of Records: Student educational records are protected under FERPA. Do not share grades or evaluations outside authorized channels.
• Professional Communication: Discuss student performance only in appropriate professional settings.
• Electronic Privacy: Use university-approved systems for submitting evaluations and documentation.
• Access to Information: Only individuals with legitimate educational interest should have access to student records.
• Student Rights: Students have the right to discussreview complaintstheir orown grievanceseducational relatedrecords. toProvide academic,timely supervisedfeedback.
practice,
• Practical orReminders: programKeep issues.documentation Theysecure shouldand first consult with the course or practicum instructor, then with the Program Director. Grievances involving the Program Director should be discussed with the Deandispose of theprinted Collegematerials of Nursing and Health Professions. Procedures follow the university’s Student Handbook.

(Required elements 8.2g & 8.2h)

The Accreditation Council for Education in Nutrition and Dietetics (ACEND) reviews complaints related to compliance with accreditation standards. ACEND does not intervene on behalf of individuals or act as a court of appeal in matters of admission, appointment, promotion, or dismissal of faculty, staff, or students.

Students may submit written complaints to ACEND only after all other options with the program and university have been exhausted.

Contact:
Accreditation Council for Education in Nutrition and Dietetics
120 S. Riverside Plaza, Suite 2190
Chicago, IL 60606‑6995
Phone: 800‑877‑1600 X 5400

(Required element 8.2i)

Transfer of academic credit follows Arkansas State University policy. Refer to the Bulletin for more information.

The CP does not grant credit for prior work experience. However, learning experiences may be adjusted to a higher level if a student has significant experience in the area of practice covered in the supervised practice rotation. Students should meet with the program director to develop a personalized learning plan.

Evaluation occurs at pre‑determined times throughout academic and supervised practice components. Specific information is detailed in syllabi. Preceptors/instructors use prepared forms and review with students prior to signatures.

Students are responsible for being familiar with evaluation forms and criteria. Students also evaluate their rotation experiences, providing feedback for program improvement.

Faculty monitor student performance each semester to detect academic difficulty and provide counseling/remediation as needed.

Students are evaluated on academic performance and professional/ethical behaviors using the Professional Behaviors procedure noted in this handbook.

Formal evaluations: Written evaluations, rubrics, exams, scored assignments.
Informal evaluations: Daily feedback/discussions, clinical documentation, presentations, projects.

(Required element 8.1a)

Pack Support is a university resource for students needing campus resources, information, and guidance. It assists with academic performance, financial concerns, food/housing issues, illness/hospitalization, and harm to self or others.

Pack Support for Faculty is the software portion used to identify students at academic risk so they receive appropriate assistance.

(Required element 8.1b)

If student conduct results in unsatisfactory performance (academic, professional, or ethical), or health status is detrimental, a conference is held with the program director and representatives to determine corrective actions. See disciplinary/termination procedures and the Professional Behavior Evaluation Form in the appendix.

If remediation is not completed, the student will be dismissed and referred to advising and support resources (Health Professionals Advisor, Wilson Center for Academic Advising, Pack Support). Students are counseled into career paths appropriate to their abilities.

See the Bulletin for additional information on probation, retention, and readmission.

(Required element 8.2k)

All program courses, except practicums, are weighted, with exams weighted higher. If a student scores below 75 on any exam, project, or assignment, remediation occurs. Students must improve scores to meet competencies.

If a competency and course are failed, a meeting with the Program Director and instructor is required. Information regarding the Dietetics Program Remediation Policy is in the appendix.

Students who fail to complete a required course are counseled into appropriate career paths. Students who wish to continue in dietetics may reapply to the program one additional time.

A student may be asked to leave the program if any of the following conditions occur:

• Failure to meet acceptable academic standards (e.g., failing to maintain a GPA of 3.0).
• Attaining a “C” in two courses or receiving a combination of two “C” or “F” grades.

(Required element 8.2l)

Professional behaviors are expected at all times in the classroom, supervised practice settings, and dietetics‑related programs. A violation may be intentional or unintentional and requires intervention. A subsequent violation in the same area is considered an “at risk behavior” and constitutes grounds for dismissal.

Procedure:

• The incident is documented and the student notified.
• The faculty member may dismiss the student from class or supervised practice until final disposition.
• The case is evaluated within three school days by the faculty member and program director.
• Corrective actions may include remediation plan, conference with faculty, dismissal from supervised practice with loss of hours, dismissal from course/practicum with unsatisfactory grade, or other actions approved by the program director or CNHP dean.
• Copies of the Professional Behavior Evaluation Form are sent to the student, student file, faculty member, and program director.properly.