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Prior Assessed Learning
Hunter College Dietetic Internship Policies on Prior Assessed Learning (PAL)
Policy:
The Hunter College Dietetic Internship participates in the Prior Assessed Learning program recognized by the American Dietetic Association’s Commission on Accreditation for Dietetics Education.
The Prior Assessed Learning (PAL) program is designed to grant varying degrees of internship credit in specific rotations of the internship based on the qualified applicant’s learning, as demonstrated through paid work or volunteer experiences. Experiences considered for PAL must meet competencies required by CADE that are equivalent to an entry-level dietitian. Dietetic internship credit is given for learning and gaining knowledge through the work experience of a professional career. The credit is not for work experience, but is given when an applicant demonstrates an increase in knowledge and learning. Typically, the individual qualifying for this credit is an older, “non-traditional” applicant.
PAL will not be granted as a replacement for any of the didactic portion of the dietetic internship.
Experiences submitted for PAL will have taken place after completion of all DPD courses.
PAL credit will not exceed 1/2 of the total hours of the Dietetic Internship (currently = 600 hours).
The tuition and fees for the Dietetic Internship will remain the same, regardless of the amount of PAL granted.
Submission of a request for PAL credit does not guarantee that such credit will be awarded, in full or in part as requested.
Decisions regarding the awarding of PAL credit are at the discretion of the DI Director.
Applicants are encouraged to discuss potential PAL experiences with the DI Director prior to preparing and submitting the application materials.
Application for PAL credit shall include the following:
Experiences submitted for PAL evaluation must be classified as: Community Nutrition, Food Service Management, or Medical Nutrition Therapy.
Projects, reports, presentations, and educational materials produced by the applicant which demonstrate advanced knowledge and skills will be evaluated for PAL credit. Job descriptions, performance evaluations, letters from clients, and so on, can be used as supporting documentation of knowledge and skills, as applicable.
These supporting materials shall be clearly labeled as to which experience(s) they are applicable. They must be neatly bound in a folder or portfolio cover.
All materials must be typewritten. Hand-written materials are not acceptable.
Applicants should indicate which of the 2008 CADE competencies have been met by each experience submitted for evaluation.
Application for PAL credit should be submitted to the DI Director at least 6 weeks prior to the start of the internship term. Applications will be evaluated in a timely manner, and applicants informed of credit awarded (if any) prior to the start of the internship term.
Additional documentation / clarification of activities must be provided to the DI Director upon request. Failure to do so in a timely manner may preclude obtaining PAL credit.
1. A Summary Page, (see example below)
2. A Narrative describing each experience, what was done, what was learned, and how these apply to the CADE learning objectives. (See example below.) If more than one experience is being described, a separate narrative is to describe each one. These are to be presented in the same order that the experiences are listed on the Summary Page.
and
3. Supporting Materials. Supporting materials include samples of projects, photos, reports, presentations, publications, newsletters, and educational materials produced by the applicant that demonstrate the competencies described. Supporting materials may be returned to the applicant if requested, after they have been evaluated. Original Summary Form and Narrative(s) will be maintained in the Dietetic Internship file for the Intern.
Summary Page Example:
|
Date(s) of experience(s) |
Position (s)/ Location(s) |
Activity - Documentation |
CADE Learning Objective(s) met |
Hours of Credit Requested |
|
1/5/1995 to 8/10/1997
10/14/1997 to 10/19/2005
9/1/2006 to 8/17/2007
|
Nutritionist at Cholesterol Countdown Program – Institute of Human Nutrition New York, N.Y.
Diabetes Program Assistant – Naomi Berrie Diabetes Center, New York, N.Y.
Food Service Manager – Golden Years SNF, Albany, N.Y. |
1. Job description 2. Newspaper Articles 3. Promotional Flyer for Heart Health Fair 4. Recipe Hand-outs with Nutrition Analysis 5. Report on analysis of program participation statistics
6. Job description
7. 2004-2005 Performance Appraisal by Supervisor
8. Spanish language “Glucose Control Tips” booklet
9. Diabetes Counseling worksheet developed for use with clients
10. Job Description
11. 2006 – 2007 Performance Appraisal by Supervisor
12. Quarterly Cycle Menu with Nutritional Analysis
13. Budget for Monthly food purchasing
|
170 hours
120 hours
90 hours
TOTAL = 380 hours |
Narrative example for the 1st item listed on the Summary Page
Type of Experience: Community Nutrition
Dates: January 5, 1995 to August 10, 1997; Hours: 35 hours/ week
Position: Nutritionist
Location: Cholesterol Countdown program, Institute of Human Nutrition
375 West 168th Street, New York, N.Y. 10027
Reporting to: Susan Wilt, DrPH, Program Director
Phone: (212)-574-8696 E-mail: swilt@columbia.edu
From January 5th 1995 to August 10th 1997 I was employed as a nutritionist in the Cholesterol Countdown project at the Institute of Human Nutrition. As can be seen in the attached job description (1), the duties of this position included; writing articles on heart healthy diet for a community newspaper read by a diverse population; preparing hand-outs for a multi-cultural client population, with modified recipes – including nutritional analysis; obtaining diet histories from and providing diet counseling to – participants at Heart Health Fairs conducted by the program, and collecting and analyzing statistics on Health Fair participants.
These activities are documented by the following Supporting Materials: examples of newspaper articles written by me during this program (2); a promotional flyer I created for the Heart Health Fairs (3); a complete set of my recipe hand-outs with nutritional analysis (4); and a report I compiled to present the statistics collected on program participation to the program’s sponsor agency (5).
Through these experiences I learned a great deal about the preparation of educational materials for a diverse client population, having participated in Heart Health Fairs in many different locations, including Columbia University, JWT Advertising Agency, and Long Island Lighting. I also developed skills in interviewing, evaluating, and counseling people from all walks of life.
At the conclusion of the program cycle, I acquired skills in statistical analysis and presentation of statistical results as part of preparing the program evaluation report sent to the program’s sponsor.
I am requesting 170 hours of Community Nutrition credit for these activities, by which I have met the following CADE Learning Objectives:
SP 1.3 Justify programs, products, services and care using appropriate evidence or data.
SP 1.5 Conduct research projects using appropriate research methods, ethical procedures and statistical analysis.
SP 2.2 Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, educational materials, policies and procedures).
SP 2.4 Use effective education and counseling skills to facilitate behavior change.
SP3.1a. Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered.
SP 3.2 Develop and demonstrate effective communications skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing.
SP 3.7 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.
