The Dietetic Internship at Stephen F. Austin State University is currently granted Accreditation by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 S. Riverside Plaza Ste 2000, Chicago IL 60606-6995 (312)-899-5400. Next review of program 1/1/2017.
Stephen F. Austin State University is located approximately midway between Houston and Dallas in the beautiful pineywoods of deep East Texas. Since 1993, the supervised practice program has provided a positive impact on health delivery in this rural geographic region by increasing the number of eligible graduates to meet the wide variety of job opportunities for registered dietitians in East Texas.
The mission of the DI at Stephen F. Austin State University is to prepare competent entry-level practitioners to serve in emerging dietetics professions in the communities of East Texas and beyond.
Goal #1: Through high quality, educational offerings, the SFA DI will produce competent entry-level practitioners in the areas of clinical, community, and management services to serve the rural populations of the Ease Texas region.Objective 1: 80% of dietetic interns will score their perceived level of competence at the end of the internship using a rating of 3 (competent).
Objective 2: 80% of graduates, when completing the Graduate Survey will agree " the SFA dietetic internship prepared me for my first dietetics-related job."
Objective 3: Over a five-year period, the pass rate for DI graduates taking the registration examination for the first time will be 80%.
Objective 4: Over a five-year period, 50% of DI graduates will be employed in the dietetics field in the East Texas region.
Objective 5: Within twelve months of graduation, 70% or more of DI graduates who sought employment in dietetics will be employed.
Objective 6: Over a five-year period, 90% of employers completing the Employer Survey will rate DI graduates as having skills equivalent to those of an entry-level Registered Dietitian.
Goal #2: The program will attract and retain well-qualified interns.
- Objective 1: Over a five-year period, 90% of employers completing the Employer Survey will rate DI graduates taking the registration examination for the first time will be 80%.
- Objective 2: Over a five-year period, 90% of interns enrolled in the DI program will complete all program requirements within 15 months (150%) of the time planned for completion.
* Program outcome data is available upon request. Please contact Dr. Darla O'Dwyer, DI directory by email at email@example.com or by phone at 936-468-2439.
Program Concentration: Community
Concentration Area Competencies:
- Using the Nutrition Care Process (NCP), perform a community needs assessment on a target group or area of need.
- Develop a grant proposal for an assigned community need, program, or service.
For program information please see the Dietetic Internship Handbook.
For application information please see the Dietetic Internship Application Information Packet
Dr. O'Dwyer's research focused on the chemical properties of non-hydrogenated cottonseed oil as a deep-fat frying medium. She has published some of her work on the use of non-hydrogenated cottonseed oil as a means to reduce trans fatty acids in French fries. Prior to and while working on her doctorate, she practiced as a neonatal/pediatric dietitian for 6 years at the only level 1 trauma center in the West Texas area. She is currently working as an associate professor in the School of Human Sciences, where she teaches both introductory and advanced food science and nutrition courses. She is the Didactic Program Director in Dietetics and is involved in various university and departmental committees.
- Ph.D.Foods and Nutrition, Texas Tech University M.S.Food TechnologyTexas, Tech University B.S. Food, Nutrition and Dietetics, Sam Houston State University
- B.S. Food, Nutrition and Dietetics, Sam Houston State University
Area of Specialization
- Lifecycle Nutrition
- Food Sciences
- Clincial Nutrition
Area of Expertise
- Community Nutrition
- Medical Nutrition Therapy
- Survey research