Preceptor Resources

This website provides background materials and resources to guide and support the Diploma in Dietetic Education and Practical Training Internship Programs’ Preceptors.


Planning and Evaluation Guide for Preceptors

 

Prior Relationship Declaration for Students and Preceptors

 

Pre-Placement Report

 

Orientation Checklist

 

Post-Placement Feedback Form

 


How to become a Preceptor?
We invite you to contribute to shaping the future of the dietetic profession by becoming a preceptor. We can’t produce the next generation of Registered Dietitians in Ontario without the help of dedicated practitioners willing to share their knowledge and skills. Please consider giving back to your profession by mentoring a student for a placement – all practice settings in all locations across Ontario are needed.
Benefits of being a Preceptor
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Honorarium to host organizations: Brescia provides an honorarium as a thank you for supporting our students. We hope these funds can be directed toward your own professional development or resources for your work.

Free Access to Brescia & Western University Online Libraries – to support your evidence-based practice, Brescia offers free electronic access to the university’s library system, which includes hundreds of journal databases, subscriptions to Practice Based Evidence in Nutrition (PEN) and Nutrition Terminology Reference Manual: Dietetics Language for Nutrition Care (eNCPT).

New ideas and fresh perspectives – students will ask questions that provoke thought and discussion and share information learned through coursework, research or other placements

Practice-based Projects – students can complete quality assurance/improvement projects or evaluations on site to demonstrate effectiveness or value from your programs and services

Network with new colleagues in other organizations, university faculty & researchers – through our preceptor discussion forums, by leading seminars at Brescia or collaborating on multi-site projects

Staff Relief – students can provide staff relief toward the end of their training and contribute significantly to the workload when organizations are short-staffed

Recruitment of future colleagues – consider the value of orienting and training a student during placements when seeking potential new staff recruits. Many of our students take entry-level positions in organizations where they completed placements and are ready to work from day one!

Please contact the Food and Nutritional Sciences Dietetic Education Coordinators for more information.

Practice-Based Research Proposal
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Research Project Proposal – PDF

Research Project Proposal – Word

Seeking Practice-Based Research Projects – Submit your idea today!
Are you looking for help in conducting practice-based research? We can help!
Brescia’s Post-Degree Dietetic Education and Practical Training Program is seeking research projects for our new group of students starting in spring 2020.

Some examples of previous practice-based research projects completed by Brescia practicum students:
• effect of malnutrition identification in hospitalized patients pre & post implementation of a validated screening tool
• analysis of the 2018 pressure injury prevalence and incidence findings at a hospital
• determining the food and nutrition learning needs of patients attending a hospital’s cardiac ambulatory clinics
• evaluating the workflow and standardized operating procedures of a newly implemented NICU milk lab
• planning and testing food insecurity messaging for the public
• measuring weight bias among local Registered Dietitians
• literature review of the effects of colonialism on the determinants of health for Aboriginal Canadians

Some facts about the research placement:
• 4 – 8 weeks long x 35 hours/week, must occur between June 2020 – April 2021
• no research experience required by field supervisors! we want to encourage more practice-based research!
• any area of dietetics/any setting: food service/management/industry, nutrition care/clinical/primary/acute care, population and public health
• involves the application of the following skills: creativity, problem-solving, leadership skills, planning and organization, communication and consultation skills
• supported by Brescia’s Dietetic Training Coordinator, and access to a variety of resources such as remote access to Western Library system, PEN, Resources to Support Preceptors
• Brescia practicum students complete a one-week course in research in May 2020, prior to starting the research placement (and research placement preceptors are welcome to join the course at no cost)
• host organizations are eligible for honorarium of $100/week/intern (up to $800)
• supports the practice of dietetics by sharing project outcomes with other members of the dietetic profession, academic partners and outside agencies – all students prepare a poster presentation for Brescia’s Annual Research Day in April 2021

If you have a project idea or any questions, I’d love to hear from you!
Please contact: Lesley Macaskill (lmacaski@uwo.ca) 519-432-8353 ext. 28065

Deadline for submission of interest:
November 30, 2019 – please complete the attach proposal form (pdf or Word)

Timelines: You will be contacted in December to discuss your submission in more detail. Students are admitted to the program in late March and will be matched to a project by April 30, 2020.

*Preference will be given to organizations who can offer an additional placement in another competency area (nutrition care, management or population health).

Evaluation Forms
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DDEPT Research Evaluation Form – Use to assess student progress in learning in all settings while completing a practice-based project.

Management Evaluation Form – Use to assess student progress in learning in foodservice management placements.

Nutrition Care Evaluation Form – Use to assess student progress in learning in patient care settings such as hispitals, diabetes education centres, long-term care homes, family health teams, community health centres, and clinics.

Population Health Evaluation Form – Use to assess student progress in learning in public health units, community health centres, provincial and federal government agencies, non-profit organizations, and the food industry.

Generic Competency Evaluation Form – Use to assess student performance based on their level of competence at the end of the placement.

Preceptor Recognition
Preceptor Award of Excellence
In recognition of distinction in preceptoring, a student-nominated Award of Excellence is presented to a Preceptor at the MScFN DDEPT Graduation each June.

The 2019 Preceptor Award of Excellence recipients are:
Ashley Wickens and Kelsey Russell, Clinical Dietitians at St. Thomas Elgin General Hospital

2018: Dennis Tsang, CareFirst Family Health Team
2017: Melissa Ferreira, Middlesex Hospital Alliance Diabetes Education Program

The Organization Leadership Award recognizes one organization that has demonstrated exceptional leadership and dedication to supporting Brescia dietetic practicum students and is presented at the MScFN DDEPT Graduation each June.

The 2019 Organization Leadership Award recipient is: St. Joseph Health Care, London

2018: Grey Bruce Regional Dietetic Internship Partnership
2017: Windsor Regional Hospital

St.Joesphs Organization Leadership Award 2019

Pictured: Cathy Parsons, professional practice consultant; May Harrison, Coordinator, Food and Nutrition Services (FNS); Deana D’Ambrosio, Coordinator FNS; Trina Smith, Director FNS; Colleen Collins, registered dietitian; Patti Hoddinott, registered dietitian; Kayla Glynn, Dietetic Education Coordinator – Brescia University College