Syracuse Sun

For Isabelle Haeberly, a graduate student in nutrition science, a seven-week period at a long-term care facility proved to be insightful. This rotation formed part of the "supervised experiential learning" (SEL) requirement necessary for her master's degree at the Falk College of Sport and Human Dynamics.

Haeberly reflected on the importance of applying knowledge across different settings. "This rotation emphasized learning agility–the ability to take knowledge from one setting and apply it to another," she explained. Despite the long-term care facility not being her preferred environment, Haeberly acknowledged the transferability of skills such as critical thinking and interdisciplinary collaboration.

Working in an SEL setting demands that students perform under the guidance of a preceptor, usually a registered dietitian. Haeberly expressed how deeply she was affected by the professionals at the facility, particularly how her preceptor and others instilled a universal passion for improving one's craft.

During her rotation, Haeberly gained a better understanding of geriatric nutrition and how social factors influence health. She noted, "I gained valuable insight into the complexities of geriatric nutrition. This experience brought to light the fact that health can decline rapidly." She further explained, "It highlighted how social isolation plays a major role in the health of residents and how family support makes a huge difference."

Through collaboration with her preceptor, Haeberly enhanced her skills in nutrition assessment and reading medical records, applying her medical nutrition therapy coursework in practice. She observed dietitians working like detectives, collaborating with various healthcare professionals to develop targeted interventions. She credited one nurse manager for setting a high standard in patient care, which emphasized the importance of learning across different professions.

Haeberly and fellow students Greta Smith and Cassidy Mosher received the Ann Selkowitz Litt Memorial Scholarship from the Academy of Nutrition and Dietetics Foundation. The scholarship was awarded in conjunction with the Ann Selkowitz Litt Distinguished Speaker Series held on April 1 at Falk College.

As of January 2024, a master's degree is a requirement for dietitians. Consequently, Falk College offers a two-year graduate program incorporating nutrition science education and SEL requirements. Students engage in various rotations, such as acute care and community education, to gain diverse experience.

Nicole Beckwith, the program's director, emphasized the essential support from preceptors, stating, "The importance of preceptors who are willing to welcome students into their workspace to provide mentorship is critical to our profession." Preceptors, many of whom are former Syracuse University and Falk College students, provide around 8,000 hours of mentorship each academic year.

After fulfilling their SEL requirements, master's students can sit for the credentialing exam to become registered dietitians or registered dietitian nutritionists.

Explore opportunities in the fields of nutrition science and dietetics by visiting the program's website.