MS in Nutrition & Dietetics - RD Track Preceptor Handbook

The faculty and staff of the Dietetics Program extend our sincere appreciation for the contributions you make to our students, our program, and the profession of dietetics. Without dedicated preceptors, dietetic education would not be possible.

We recognize that you take on this role in addition to your many professional responsibilities, without extra pay or tangible rewards. Serving as a preceptor requires significant time and commitment, and we deeply respect the dedication you bring to supporting the next generation of dietitians.

Please know that we are here to support you. If you have questions, needs, or concerns, we are only a phone call or email away. We also welcome your feedback and ideas for program improvement, as your perspective is essential to strengthening the learning experience for our students.

Dr. Tiffany Sterling, EdD, RD, LD, FAND
Director, Coordinated Program in Dietetics
College of Nursing and Health Professions

PO Box 910
State University, AR 72467

Office: 870-680-8598
Email: dietetics@astate.edu

The Dietetics Program at Arkansas State University is committed to meeting the need for registered dietitians in the Delta region and beyond. We provide high-quality, equitable, and inclusive education and supervised practice experiences that prepare all students for professional success in nutrition and dietetics.

The successful graduate of the Arkansas State University Coordinated Program in Dietetics will:

Outcomes data are available upon request.

*Accreditation Council for Education in Nutrition and Dietetics (ACEND) required objectives.

Arkansas State University’s Coordinated Program in Dietetics (CP) began in 2012 as the only program of its kind in Arkansas. Originally offered at the undergraduate level, it has since transitioned into a fully online graduate program, awarding the Master of Science in Nutrition and Dietetics (MSND).

A coordinated program integrates graduate-level coursework with 1,080 hours of supervised practice. Students complete both components simultaneously, allowing them to immediately apply classroom learning in professional settings. This highly structured approach ensures that supervised practice experiences reinforce academic content and prepare graduates for entry-level dietetics practice.

• NUTR 66143 – Health Care Delivery in the U.S. (3 hrs)
• HSRM 6413 – Research in HSRM (3 hrs)
• NUTR 66303 – Nutritional Epidemiology (3 hrs)
• NUTR 66043 – Data Analysis in the Health Professions (3 hrs)

Subtotal: 12 hours

• HSRM 6423 – Leadership in HSRM (3 hrs)
• NUTR 66243 – Metabolic Nutrition (3 hrs)
• NUTR 66253 – Nutrition in Critical Illness (3 hrs)
• NUTR 66263 – Advanced Medical Nutrition Therapy (3 hrs)
• NUTR 66843 – Ethics of Health Care (3 hrs)

Subtotal: 15 hours

• NUTR 66033 – Topics in Food Service (3 hrs)
• NUTR 66003 – Management of Nutrition Services (3 hrs)
• NUTR 66133 – 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 Employees: 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.
• Professional Dress Code: Students must follow the dress code outlined in the handbook. Improper attire will result in dismissal to change clothes, and time lost is considered absence time.
• Professional Behaviors: Ethical performance, punctuality, completion of assignments, positive relationships, compliance with dress code, responsiveness to feedback.
• Cell Phones & Electronic Devices: Restricted to professional purposes or emergencies. 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 learn 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 (handbook, online modules, university sessions).
• Protect student privacy by adhering to FERPA.

• Communicate curriculum/rotation updates promptly to 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.
• Incorporate preceptor feedback into ongoing program assessment and improvement.
• Collaborate with preceptors to develop solutions 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…
• KRDN 2.7 Describe contributing factors to health inequity…
• KRDN 2.8 Participate in a nutrition and dietetics professional organization…
• KRDN 2.9 Defend a position on issues impacting the profession.

Competencies

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

• CRDN 2.1 Practice in compliance with current federal regulations…
• CRDN 2.2 Demonstrate professional writing skills…
• CRDN 2.3 Demonstrate active participation, teamwork…
• CRDN 2.4 Function as a member of interprofessional teams.
• CRDN 2.5 Work collaboratively with NDTRs…
• CRDN 2.6 Refer clients and patients to other professionals…
• CRDN 2.7 Apply change management strategies…
• CRDN 2.8 Demonstrate negotiation skills.
• CRDN 2.9 Actively contribute to professional/community organizations.
• CRDN 2.10 Demonstrate professional attributes…
• CRDN 2.11 Show cultural humility…
• CRDN 2.12 Implement culturally sensitive strategies…
• CRDN 2.13 Advocate for legislative/regulatory issues…

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.