THE UNIVERSITY OF SOUTHERN MISSISSIPPI - DIETETIC INTERNSHIP

EVALUATION OF DIETETIC INTERN

FOOD SERVICE MANAGEMENT/LONG TERM CARE/CHILD NUTRITION PROGRAMS
INTERN: _Molly Chaffin_______________________
ROTATION:_Managament ________________________

EVALUATOR(S): __Nieda Cummings RD__________________________________________

DATE OF EVALUATION: ___April 15, 2015________________________________________

Use the scale below to evaluate the intern. Check the appropriate response for each of the following criterion.
4 (Very Good)
3 (Good)
2 (Fair)
1 (Poor)
NA

= Consistently does well; often exceeds expectations

= Satisfactory; overall acceptable performance
= Performance adequate some of the time; somewhat inconsistent; improvement desired to reach expected performance
= Occasionally unacceptable; much improvement needed to meet minimum standards
= No rating possible; inadequate opportunity to observe, not able to judge, not applicable

CRITERIA

I. DECISION MAKING AND PROBLEM SOLVING

Able to assimilate appropriate information as part of problem solving and
decision making. Asks appropriate questions that demonstrate critical thinking.
Uses sound judgment in planning food and nutrition services.

II. WILLINGNESS AND INTEREST IN LEARNING

Demonstrates a genuine interest and enthusiasm for the practice of dietetics.
Accepts assignments and responsibility willingly. Demonstrates self-motivation
in the completion of projects and assignments.

III. ORGANIZATION AND PLANNING SKILLS

Uses time productively and efficiently. Demonstrates the ability to be flexible
and adaptable. Follows through on assigned duties and tasks. Able to plan and
implement an in-service or special project well. Demonstrates independence in
the completion of projects and assignments.

IV. PROFESSIONAL BEHAVIORS (dress, attendance, ethics,

and confidentiality)
Appears neat and professional. Reports to work in a timely manner. Respects
the rights and confidentiality of patients, employees and peers. Respects the
time constraints and the job responsibilities of the preceptor. Meets standards of
professional practice & professional code of ethics.

Revised August 2009, Updated July 2012, Reviewed 2013, Reviewed 2014

COMMENTS

Molly is a very organized person. She read VA and NFS

policies & procedures before taking on assignments. Her
planning and information gathering helped her to
understand foodservice operation and how to look for
areas to improve.
Molly enjoys working with people. She would discuss
with the preceptor what she wanted to accomplish with
her projects and was provided the venue to complete the
tasks. Molly exhibited excellent communication skills
when working with NFS and Canteen personnel.
From the beginning of the Mgt. rotation, Molly has been
self-motivated. She is organized person and would
prioritize her tasks and projects to complete the
assignments on time. She adapted well to changes with
schedule conflicts during the internship and was still able
to complete assignments. She managed her time well.
Molly always reported to work on time, appropriately
dressed and respected preceptors time.
Molly maintained confidentiality and a professional code
of ethics when working within the VA environment.

V. PROFESSIONAL AND PERSONAL DEVELOPMENT

Demonstrates ability to accept corrective feedback and suggestions for
improvement. Accepts responsibility and consequences for own actions and
decisions. Identifies areas of personal strengths, weakness and goals.

Revised August 2009, Updated July 2012, Reviewed 2013, Reviewed 2014

Molly challenged herself daily as to what she needed to

accomplish and how to best accomplish the objectives of
the internship. She sought the preceptor, cook or
supervisor out when needed and accepted responsibility
for her work. She asked for and accepted suggestions and
feedback in a professional manner. Molly presented to
the NFS professional staff, her CQI project, she did an
outstanding job..

CRITERIA

VI. INTERPERSONAL & COMMUNICATION SKILLS

Interacts positively with peers and staff. Demonstrates the ability to work well
with both individuals and groups. Communicates verbally in a clear,
understandable manner. Uses appropriate language when communicating with
professionals, clients, and the public. Writes in a neat, clear and concise
manner. Listens carefully to diverse points of view. Is patient & tolerant of
others. Fosters team work.

VII. SUPERVISES PRODUCTION OF FOOD THAT MEETS

NUTRITIONAL GUIDELINES,COST PARAMETERS AND
CONSUMER ACCEPTANCE
Understands and responds to consumer expectations. Applies standards of food
production that maximize nutritional quality. Considers budget when procuring
and producing food.

VIII. MANAGES SAFETY AND SANITATION ISSUES RELATED

TO FOOD AND NUTRITION
Plans and conducts inspections. Develops plans for prevention and
correction of safety and sanitation problems.

COMMENTS

Molly has demonstrated excellent communication skills.

She planned and conducted a class for Food Production
Cooks on how to pureed vegetable for consistent
consistencies to improve the appearance of the food which
in-turn would improve intake. She worked well with all
of the Cooks, Supervisors and Food service employees
when completing assignments. From the preceptor, her
executive summaries were clear and easy to understand.
She planned, prepared and served an outstanding theme
meal, Mexican Fiesta in the staff dining area which was
well received by Canteen patrons.
Molly did not independently supervise areas within NFS.
Molly did take ownership of her theme meal project and
with minimum direction from the preceptor she planned,
prepared and served a delicious meal to the patrons.
Menu was planned with consideration to food and labor
cost and was presented in an attractive manner.

Molly has participated in medical center inspections

and conducted a service level inspection providing
recommendations that can improve NFS services.

ADDITIONAL COMMENTS:
What did you feel were the interns greatest strengths? Molly is very organized and she prioritizes her tasks for completion. She readily engages in conversation and
asks for suggestions, guidance and/or help when needed. Molly understands that she has chosen a career field that is in constant motioand that there is something new to
be learn every day. She has the tools and the enthusiasm to be an asset in the field of Nutrition.
What suggestions or recommendations for improvement can you provide at this time? Molly is a doer and has the desire to learn about everything. Time and more
experience are all she needs to make her even better than she is.
Nieda Cummings RD

Revised August 2009, Updated July 2012, Reviewed 2013, Reviewed 2014