Thank you to all of our amazing preceptors! This page is designed to provide quick access to important updates, resources, and tools for preceptors involved with our dietetic internship program.
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Preceptor Roles & Responsibilities
As a preceptor, you are a valued MENTOR to our students. The supervised practice experience with you provides our students with the skills and insights they need to be entry-level practitioners. The preceptor’s role is critical in preparing students to function safely and effectively as dietitians and instilling the value of life-long learning. We entrust that their skills and passion for dietetics are strengthened under your mentorship. As a preceptor, your role includes:
- Orienting interns to your site and their role
- Facilitating the student’s socialization and culturalization into the work environment
- Serving as a resource and consultant for interns
- Providing and directing learning experiences
- Creating and maintaining a safe & positive learning atmosphere
- Demonstrating knowledge of objectives and materials
- Demonstrating knowledge of policies, procedures, rules, and regulations
- Assisting the student in setting long- and short-term goals for growth
- Planning assignments based on the learning needs of the student
- Communicating learning plans, evaluations, and concerns with interns and the program
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Benefits of Precepting
In these times of staffing shortages, fiscal constraints, and the nearly constant need to "do more with less," you may wonder how being a preceptor will benefit you or your facility. Our model is for interns to 'give back' to their preceptors and supervised practice facilities by:
- Developing and conducting in-services education programs or quality improvement activities which you may be having difficulty completing during your usual schedule
- Developing and conducting education programs for patients, clients, other professionals and the community
- Researching and presenting information on the latest care principles, medications, and/or studies to keep your staff updated on advances in the field
- Increasing your learning since they bring new knowledge and perspectives to your facility
- Bringing awareness to what you do. Their questions and your explanations often result in clearer ways of doing things and break the routine of day-to-day practice. They challenge the preceptor and the status quo!
- Developing & updating patient, client, and/or employee educational materials
- Gathering, analyzing, and reporting performance improvement data
- Developing and hosting National Nutrition Month 'health fairs' and other activities to promote nutrition, food safety, and wellness
- Completing a wide array of creative projects, audits, data gathering activities
- Providing staff relief
- Providing rewarding opportunities for staff who play a role in teaching students
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Preceptor Training
The links below will take you to our program's training presentation and place to document your completion of the training. Near the end, you will learn about specific training requirements and how to document completion of required training activities. Please contact the program director if you have issues accessing the presentation.
Training is required for all preceptors that spend 8 hours or more with our interns, specifically for:
- All new preceptors
- All preceptors, once per accreditation cycle or as requested by the DI program
***In preparation of our upcoming re-accreditation site visit, all preceptors must document training using the link below by 12/31/2025***
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Typhon Software
Use Typhon to:
- View Intern Information & Resumes
- Complete Intern Evaluations
- Review and Approve Time Logs
- Review and Approve Case Logs
- Access Preceptor Handbooks & Training Materials
- Update your Preceptor Profile: Contact Information, CV/Resume, Training Record
Access Typhon by typing the following URL into your browser: www.typhongroup.net/uga
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Supervised Practice Rotations
Supervised practice experiences are planned in advance according to a rotation schedule. Below is the general rotation schedule along with rotation descriptions and suggested activities for each rotation.
Year 1
Community Rotation (COMM)
Fall/spring
General Clinical Rotation (MNT1)
Summer
Foodservice Management Rotation (FSM)
Summer
Rotation Description – COMM
Suggested Activities – COMM
Rotation Description – MNT1
Suggested Activities – MNT1
Rotation Description – FSM
Suggested Activities – FSM
Year 2
Advanced Clinical Rotation (MNT2)
Fall/spring
Nutrition Support Rotation (NS)
Summer
Specialty Rotation (optional)
Summer
Rotation Description – MNT2
Suggested Activities – MNT2
Rotation Description – NS
Suggested Activities – NS
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Evaluating Interns & Rubrics
Required Competency Rating Tables to be completed by Preceptors:
- Clinical
- Foodservice Management
- Community
Suggested Rubrics for Evaluating Competencies:
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Current Topics & Updates
When there is a need for our Preceptors to be aware of certain topics or updates that impact our program, we will post that information here.
Change Management
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A new competency for dietetic interns! It involves recognizing challenges, proposing solutions, and effectively communicating changes to evolve our practices in order to improve outcomes. Below are some examples of change management strategies in action across different practice settings:
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Clinical Practice: Identifying that patients are not consistently following a prescribed diet due to confusion about meal options. By collaborating with the healthcare team, one may develop a simplified patient education tool or improve how diet modifications are communicated to ensure better adherence and patient outcomes.
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2022 Article: "Change Management In Health Care"
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Foodservice Management: Noticing inefficiencies in meal preparation or service times in a hospital or school foodservice setting. Once could analyze workflow patterns, suggest adjustments in staff assignments, or implement a new ordering system to streamline operations, reduce waste, and improve meal delivery.
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Community Nutrition: Recognizing a gap in culturally appropriate food options for clients. One could gather feedback from the community and advocate for targeted donations or alternative product sourcing to improve food accessibility and program participation.
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Check out this article to learn more: "5 Critical Steps in the Change Management Process"
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View Program Updates!
Stay informed with program updates and insights! Click here to access our latest newsletters.
Refer your Clients!
Refer clients for free nutrition education and discover more about TreatU services offered through our program. Click to learn more!
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