RENO, Nevada – University of Nevada students, Reno’s Dietetics Internship program kept the pandemic through by developing unique skills to provide virtual help to patients.
Traditionally, Department of Nutrition students, as well as other students in the United States, go through an online application process with the aim of being linked to a dietary internship. This is a necessary step in becoming a registered dietitian. The department’s program participates in this application and matching process, and every six months Karon Felten, director of the internship program, and Arezou Saeedi, assistant director of the internship program, evaluate applicants from across the country who are eligible for this online matching process should be selected.
Each cycle, seven to eight students will be matched with the program and placed in one of five hospitals in Northern Nevada or one of three training centers in Las Vegas to begin their seven month supervised learning experience under the guidance of experienced instructors who will guide the students through their internship accompany. The training is intensive but necessary to acquire the skills required to become a nutritionist.
During the pandemic, Felten had to adjust the program due to COVID-19 restrictions that were pushing interns from their schools while maintaining the quality and professionalism that students have come to expect. Every week, Felten and Saeedi met with students through Zoom and guided them through case studies that simulate hospital scenarios. Students presented educational projects based on their findings and participated in telemedical observations to help patients online.
“Although it was different from the usual program, these students were able to get intensive training and brush up on their nutritional therapy skills that they might not otherwise have acquired in the hospitals,” said Felten. “Understanding the benefits of telemedicine and online health care is particularly important in Nevada, where it enables rural areas to access these resources.”
It is through these challenges that the students who complete the internship program thrive in school and beyond. Upon completion of the program, students take a national exam before being recognized as a registered dietitian. While the goal for the first attempt is 80%, the students in the faculty’s degree program achieve a success rate of 90 to 95% on the first attempt. After passing the exam, the students make significant contributions in practice or continue their education in order to achieve a master’s or doctoral degree.
“I did part of my internship remotely, and that obviously has advantages and disadvantages,” said Sarah Barragan, a current student on the program. “We haven’t helped people in hospitals the way we normally would. Patients were out in the community and at times the reception or internet connection was poor and interfering with the appointment, but the patient comfort was amazing. It was great for us too because they could show us their pantry on their phone, which is information that we normally don’t have. “
Felten and Saeedi not only ensure that the students do their internships well, they also work to keep the program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
Jolyn Wirshing, an instructor who became director of the Dietetics Educational Program in January, worked with her to ensure the program meets requirements and graduates are eligible to become registered dietitians.
Wirshing works with the students to support them throughout the application process, and she makes sure that they meet all of the guidelines for the program and go through successfully all the way. Communication and support are an important part of the program, especially last year, and both Felten and Wirshing have always been available via Zoom or phone to help or answer questions.
“Although the past year has been challenging, our students have been adaptable and we have had a wonderful success rate,” said Wirshing. “If they had any questions, we could jump right on Zoom to tackle the problem together, and overall it became easier to get help and ask questions.”
The program, which is part of the College of Agriculture, Biotechnology & Natural Resources, differs from the typical program in that it is shorter but still follows an intensive curriculum that prepares students for the professional exam and the world of work. Although it takes seven months compared to the usual 15 months, students still get the hours and experience they need to be successful.
“I really enjoyed the program,” said Emily Spellman, a student who just graduated from the program. “I think I have had a lot of different experiences and it was great that the program was accelerated and I was still able to do a full-time internship. Even if part of the program was affected by health restrictions, I don’t think I missed anything. We also had weekly meetings and Karon always checked in to make sure we were okay, so I really felt supported by the whole program. “
