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Hallum, Osborn receive Dietetic Internship precepting awards

Mar. 31, 2022, 9:21 AM

 

by Emily Stembridge

Madeleine Hallum, MSHS, RDN, CSG, LDN

Madeleine Hallum, MSHS, RDN, CSG, LDN, and Cindy Osborn, RDN, LDN, are the first recipients of Allied Health’s Dietetic Internship Excellence in Precepting Awards.

Hallum, an advanced level practitioner, was recognized for her role as a cardiology disease management preceptor. She works as a heart failure dietitian for the heart transplant and ventricular assist device teams.

Osborn, an advanced level practitioner, was acknowledged for her preceptor role in a health promotion rotation for outpatient cardiology/cardiac rehab and lipid clinics.

“Preceptors are master multi-taskers. This award recognizes individuals in our dietetic internship program who are committed to providing the time and support it takes to train the next generation of registered dietitian nutritionists while balancing their regular job responsibilities,” said Dianne Killebrew, MEd,

Cindy Osborn, RDN, LDN

RDN, LDN, program director of the Dietetic Internship.

Leadership faculty of the dietetic internship nominate preceptors who use innovative teaching techniques to facilitate skill development, exemplify the highest standards of professionalism and leadership and demonstrate continued engagement with the preceptorship for at least 12 months.

“Preceptors are crucial in preparing the next generation of allied health professionals. It is through sharing their knowledge and experience that our students can tackle health challenges that face them. We thank Madeleine and Cindy for their exceptional contributions,” said Peggy Valentine, EdD, Vice President of Allied Health Programs.

“Working alongside a preceptor, future dietitians see firsthand practitioners providing patient-family centered care, coordinating care plans with interprofessional teams and skillfully putting evidence-based research into practice,” Killebrew said.

“These award winners have gone above and beyond to help students find their voices as leaders in diverse practice settings where food and nutrition advocacy matter, and prepare them to meet society’s health care needs.”

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