Program Goals

The mission of the Bluffton University Dietetics Individualized Supervised Practice Pathway internship is to prepare qualified, knowledgeable, responsible entry-level dietitians through varied educational supervised practice and professional development experiences. Bluffton University seeks to align its internship, which emphasizes community and public health nutrition, with the overall University's mission and core values of Discovery, Community, Respect and Service.

Goals that support our mission statement:

  • To provide supervised practice experiences that prepare our graduates to be competent entry-level dietitians in a variety of settings.
    • Objectives
    • 90 percent of interns will complete supervised practice rotations in no less than nine different setting locations in a maximum of 15 months and receive competency ratings of 4-5 in all ACEND CRD competency areas in their end-of-rotation ACEND competency evaluations.
    • 80 percent of internship graduates will pass the Registered Dietitian exam during their first attempt with 95 percent passing within one year of graduation.
    • 80 percent of internship graduates will be employed on a full-time or part time basis in one of the following areas of dietetics: inpatient or outpatient clinical, food service or patient meal service administration or community nutrition within six months of graduation.
  • To provide opportunities for our interns to develop leadership skills in ways that promote wellness and good nutrition within the surrounding communities and that foster a sense of respect for and service to humankind (or "all peoples") among our interns.
    • Objectives
    • All interns will take on a leadership role in working with one or more community organizations, coalitions or staff members outside of the internship to plan and carry out a program that promotes healthy food, nutrition or wellness during their internship program year.
    • 80 percent of interns will serve with Mennonite Disaster Services at a disaster relief site to provide nutritious foods for volunteer groups during their internship program year.
    • 60 percent of graduates will be actively involved in community coalitions addressing public health or community nutrition issues or in local dietetics organizations within one year after graduation from the internship.


    Program outcomes data are available upon request.