{"id":402,"date":"2021-08-23T13:57:13","date_gmt":"2021-08-23T13:57:13","guid":{"rendered":"http:\/\/www.montclair.edu\/nutrition-and-food-studies\/?page_id=402"},"modified":"2025-11-19T20:11:04","modified_gmt":"2025-11-19T20:11:04","slug":"goals-and-objectives","status":"publish","type":"page","link":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/dietetic-internship\/goals-and-objectives\/","title":{"rendered":"Goals and Objectives"},"content":{"rendered":"<p><strong>Goal #1:<\/strong> Program graduates will be competent entry-level dietitian nutritionists, displaying professional attitudes and behaviors consistent with ethical and professional practice.<\/p>\n<p><strong>Objectives:<\/strong><\/p>\n<ul>\n<li>At least 80% of interns complete program requirements within 1.2 years (150% of the program length).<\/li>\n<li>The program\u2019s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.<\/li>\n<li>90% of program graduates will take the CDR dietitian credentialing exam within 12 months of program completion.<\/li>\n<li>Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within twelve months of graduation.<\/li>\n<li>100% of all work supervisors who respond to a survey on program graduates in their first year of employment provide an overall rating of \u201cadequately prepared\u201d or higher regarding graduate knowledge and skill preparation for entry-level practice.<\/li>\n<li>100% of all work supervisors who respond to a survey on program graduates in their first year of employment provide an overall rating of \u201cadequately prepared\u201d or higher regarding ethical practice.<\/li>\n<li>100% of all work supervisors who respond to a survey on program graduates in their first year of employment provide an overall rating of \u201cadequately prepared\u201d or higher regarding professionalism.<\/li>\n<li>100% of program graduates who respond to a survey one year after program completion report an overall rating of \u201cadequately prepared\u201d or higher regarding their practice abilities.<\/li>\n<\/ul>\n<p><strong>Goal #2:<\/strong>\u00a0Program graduates will become active members and leaders of the dietetics community.<\/p>\n<p>Objectives:<\/p>\n<ul>\n<li>At least 30% of program graduates who respond to a survey one year after program completion are active members of professional dietetics, food, and \/ or health organizations.<\/li>\n<li>At least 90% of program graduates who respond to a survey one year after program completion report adequate training in leadership<\/li>\n<\/ul>\n<p>Outcomes data are available upon request.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Goal #1: Program graduates will be competent entry-level dietitian nutritionists, displaying professional attitudes and behaviors consistent with ethical and professional practice. Objectives: At least 80% of interns complete program requirements within 1.2 years (150% of the program length). The program\u2019s one-year pass rate (graduates who pass the registration exam within one year of first attempt) [&hellip;]<\/p>\n","protected":false},"author":268,"featured_media":160,"parent":76,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-402","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages\/402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/users\/268"}],"replies":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/comments?post=402"}],"version-history":[{"count":4,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages\/402\/revisions"}],"predecessor-version":[{"id":612,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages\/402\/revisions\/612"}],"up":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/pages\/76"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/media\/160"}],"wp:attachment":[{"href":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/wp-json\/wp\/v2\/media?parent=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}