Preceptor Evaluation of DI

Please complete this evaluation of the BC Dietetic Internship. Your comments and suggestions are very valuable to us.

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* 1. Please complete the following:

Preceptor name:

Facility:

Rotation:

Email Address:

Phone Number:

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* 2. Overall program

	STRONGLY AGREE	AGREE	NEUTRAL	DISAGREE	STRONGLY DISAGREE
1. Interns were adequately prepared for their rotation	1. Interns were adequately prepared for their rotation STRONGLY AGREE	1. Interns were adequately prepared for their rotation AGREE	1. Interns were adequately prepared for their rotation NEUTRAL	1. Interns were adequately prepared for their rotation DISAGREE	1. Interns were adequately prepared for their rotation STRONGLY DISAGREE
2. Assignments were appropriate for each rotation	2. Assignments were appropriate for each rotation STRONGLY AGREE	2. Assignments were appropriate for each rotation AGREE	2. Assignments were appropriate for each rotation NEUTRAL	2. Assignments were appropriate for each rotation DISAGREE	2. Assignments were appropriate for each rotation STRONGLY DISAGREE
3. The variety of experiences in the rotation was adequate to meet competencies on assignment checklists	3. The variety of experiences in the rotation was adequate to meet competencies on assignment checklists STRONGLY AGREE	3. The variety of experiences in the rotation was adequate to meet competencies on assignment checklists AGREE	3. The variety of experiences in the rotation was adequate to meet competencies on assignment checklists NEUTRAL	3. The variety of experiences in the rotation was adequate to meet competencies on assignment checklists DISAGREE	3. The variety of experiences in the rotation was adequate to meet competencies on assignment checklists STRONGLY DISAGREE
4. Evaluation strategies were fair, constructive and aided in professional development	4. Evaluation strategies were fair, constructive and aided in professional development STRONGLY AGREE	4. Evaluation strategies were fair, constructive and aided in professional development AGREE	4. Evaluation strategies were fair, constructive and aided in professional development NEUTRAL	4. Evaluation strategies were fair, constructive and aided in professional development DISAGREE	4. Evaluation strategies were fair, constructive and aided in professional development STRONGLY DISAGREE
5. The number of weeks allotted for the rotation was adequate	5. The number of weeks allotted for the rotation was adequate STRONGLY AGREE	5. The number of weeks allotted for the rotation was adequate AGREE	5. The number of weeks allotted for the rotation was adequate NEUTRAL	5. The number of weeks allotted for the rotation was adequate DISAGREE	5. The number of weeks allotted for the rotation was adequate STRONGLY DISAGREE
6. Serving as a preceptor to a dietetic intern provided valuable experience	6. Serving as a preceptor to a dietetic intern provided valuable experience STRONGLY AGREE	6. Serving as a preceptor to a dietetic intern provided valuable experience AGREE	6. Serving as a preceptor to a dietetic intern provided valuable experience NEUTRAL	6. Serving as a preceptor to a dietetic intern provided valuable experience DISAGREE	6. Serving as a preceptor to a dietetic intern provided valuable experience STRONGLY DISAGREE
7. Program length was appropriate	7. Program length was appropriate STRONGLY AGREE	7. Program length was appropriate AGREE	7. Program length was appropriate NEUTRAL	7. Program length was appropriate DISAGREE	7. Program length was appropriate STRONGLY DISAGREE

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* 3. Please rate our program on how well the intern met expectations on the following:

	STRONGLY AGREE	AGREE	NEUTRAL	DISAGREE	STRONGLY DISAGREE
1. The interns were adequately prepared to work as entry-level dietitians	1. The interns were adequately prepared to work as entry-level dietitians STRONGLY AGREE	1. The interns were adequately prepared to work as entry-level dietitians AGREE	1. The interns were adequately prepared to work as entry-level dietitians NEUTRAL	1. The interns were adequately prepared to work as entry-level dietitians DISAGREE	1. The interns were adequately prepared to work as entry-level dietitians STRONGLY DISAGREE
2. The interns communicated effectively with other professionals	2. The interns communicated effectively with other professionals STRONGLY AGREE	2. The interns communicated effectively with other professionals AGREE	2. The interns communicated effectively with other professionals NEUTRAL	2. The interns communicated effectively with other professionals DISAGREE	2. The interns communicated effectively with other professionals STRONGLY DISAGREE
3. The interns communicated effectively with patients and clients	3. The interns communicated effectively with patients and clients STRONGLY AGREE	3. The interns communicated effectively with patients and clients AGREE	3. The interns communicated effectively with patients and clients NEUTRAL	3. The interns communicated effectively with patients and clients DISAGREE	3. The interns communicated effectively with patients and clients STRONGLY DISAGREE
4. The interns used computer technology in all aspects of nutritional practice(word processing, nutritional software, Internet resources, etc)	4. The interns used computer technology in all aspects of nutritional practice(word processing, nutritional software, Internet resources, etc) STRONGLY AGREE	4. The interns used computer technology in all aspects of nutritional practice(word processing, nutritional software, Internet resources, etc) AGREE	4. The interns used computer technology in all aspects of nutritional practice(word processing, nutritional software, Internet resources, etc) NEUTRAL	4. The interns used computer technology in all aspects of nutritional practice(word processing, nutritional software, Internet resources, etc) DISAGREE	4. The interns used computer technology in all aspects of nutritional practice(word processing, nutritional software, Internet resources, etc) STRONGLY DISAGREE
5. The interns had access to materials to support their progress through the program	5. The interns had access to materials to support their progress through the program STRONGLY AGREE	5. The interns had access to materials to support their progress through the program AGREE	5. The interns had access to materials to support their progress through the program NEUTRAL	5. The interns had access to materials to support their progress through the program DISAGREE	5. The interns had access to materials to support their progress through the program STRONGLY DISAGREE
6. The interns had access to counseling to support their progress through the program	6. The interns had access to counseling to support their progress through the program STRONGLY AGREE	6. The interns had access to counseling to support their progress through the program AGREE	6. The interns had access to counseling to support their progress through the program NEUTRAL	6. The interns had access to counseling to support their progress through the program DISAGREE	6. The interns had access to counseling to support their progress through the program STRONGLY DISAGREE
7. The interns used resources that fostered professional development	7. The interns used resources that fostered professional development STRONGLY AGREE	7. The interns used resources that fostered professional development AGREE	7. The interns used resources that fostered professional development NEUTRAL	7. The interns used resources that fostered professional development DISAGREE	7. The interns used resources that fostered professional development STRONGLY DISAGREE
8. The interns participated in activities that fostered knowledge of cultural diversity	8. The interns participated in activities that fostered knowledge of cultural diversity STRONGLY AGREE	8. The interns participated in activities that fostered knowledge of cultural diversity AGREE	8. The interns participated in activities that fostered knowledge of cultural diversity NEUTRAL	8. The interns participated in activities that fostered knowledge of cultural diversity DISAGREE	8. The interns participated in activities that fostered knowledge of cultural diversity STRONGLY DISAGREE
9. The interns interacted with culturally diverse clients and professionals	9. The interns interacted with culturally diverse clients and professionals STRONGLY AGREE	9. The interns interacted with culturally diverse clients and professionals AGREE	9. The interns interacted with culturally diverse clients and professionals NEUTRAL	9. The interns interacted with culturally diverse clients and professionals DISAGREE	9. The interns interacted with culturally diverse clients and professionals STRONGLY DISAGREE
10. The interns are adequately prepared to contribute as nutrition & dietetic professionals in culturally diverse communities	10. The interns are adequately prepared to contribute as nutrition & dietetic professionals in culturally diverse communities STRONGLY AGREE	10. The interns are adequately prepared to contribute as nutrition & dietetic professionals in culturally diverse communities AGREE	10. The interns are adequately prepared to contribute as nutrition & dietetic professionals in culturally diverse communities NEUTRAL	10. The interns are adequately prepared to contribute as nutrition & dietetic professionals in culturally diverse communities DISAGREE	10. The interns are adequately prepared to contribute as nutrition & dietetic professionals in culturally diverse communities STRONGLY DISAGREE

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* 4. Please provide specific feedback regarding the DI program including the supervised practice, assignments and evaluation procedures. Include strengths and weaknesses, choose one or more aspects of the program that should be improved and make suggestions for improvement.

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* 5. Which assignments were most beneficial?

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* 6. Which assignments were least beneficial?

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* 7. Please check your overall rating for the Brooklyn College Dietetic Internship:

Excellent

Above average

Average

Below Average

Poor