US Military Dietetic Internship and Graduate Program: Retrospective Analysis of Selection Criteria and Student Success

Publication date: Available online 7 February 2018
Source:Journal of the Academy of Nutrition and Dietetics
Author(s): Heidi L. Clark, Renee E. Cole, LesLee K. Funderburk
BackgroundThe US Military-Baylor Graduate Program in Nutrition (GPN) has a 10% 7-year attrition rate representing wasted military resources. Evidence-based selection criteria for dietetics masters of science (MS) programs do not exist, nor does descriptive information of successful students.ObjectiveIdentify GPN student characteristics predicting program success in the didactic and internship phases.DesignRetrospective study using demographic, academic, and nonacademic data extracted from existing files.Participants and settingThere were 72 GPN students enrolled from 2006 to 2013 in San Antonio, TX.Main outcome measuresCategorization by optimal performance (no course grade <3.0, no internship rotation delays, first attempt pass registered dietitian nutritionist examination) and GPN completion.ResultsThe average GPN student was female (65%), in the US Army (94%), and single (64%), with a mean age of 26 years. Mean Quantitative, Verbal Reasoning, and Analytical Writing Graduate Record Examination (GRE) scores were 149, 153, and 4.2 points, respectively. Odds of GPN failure increased 1.3 times with each year increase in age at GPN program start (95% CI=1.089 to 1.612; P=0.005). Odds of attaining optimal performance decreased 4.5 times with each additional year increase between GRE completion and GPN start (95% CI=1.623 to 16.236; P=0.005) and 0.157 times with each grade point average point decrease in Biochemistry (95% CI=0.49 to 0.430; P=0.002).ConclusionsModification of selection criteria based on time between GRE and GPN start and undergraduate Biochemistry grades could improve GPN success. However, identification and mitigation of potential student weaknesses is a more realistic approach to promote student success. Intentional development of students with optimal characteristics will strengthen the dietetics profession during the transition to an MS degree requirement.



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