ISU Preceptor Orientation
We provide a free online preceptor orientation to help you prepare for your precepting experience. This orientation provides an overview of our program including various supervised experiential learning courses, suggested assignments, and precepting tips. You are welcome to share this training opportunity with other preceptors at your facility, which includes a few short videos to watch. Additionally, ACEND requires that preceptors receive training “on strategies to recognize and monitor biases in self and others and reduce instances of microaggressions and discrimination” (standard 5.3c). Consequently, we have provided you with resources below on Inclusion, Diversity, Equity, and Access.
ISU Precepting (up to 3 free CPEUs)
By serving as a preceptor, you are eligible for up to 3 CPEUs per year in the Leadership category (15 CPEUs per 5-year cycle). To receive credit for precepting ISU students, you must use this link to receive a signed form for your records:
ISU Precepting CPEU Form
Additional Training From ISU (1 free CPEU each)
Available Training From Other Sources
- If you are a new preceptor (or even a veteran preceptor), ACEND offers an Online Dietetic Preceptor Training Course (earn 8 free CPEUs). Topics Include:
- Preparing for your role as a preceptor
- Planning for student learning
- Facilitating student learning
- Assessing student learning
- Communicating effectively
- Managing your time
- Keeping current
- Discussion and preceptor advice on rotation activities
- Leadership Training *NEW*
- Competency-Based Education (CBE) for preceptors
- Sustainable Food Systems Primer for RDNs and NDTRs (3 CPEU)
- Free CPE resources from CDR
This primer was created to answer the question, “What should a nutrition and dietetics practitioner know about sustainable food systems?” This seven-module introductory resource is designed to provide foundational knowledge, vocabulary, and critical thinking skills so that learners can bring their nutrition expertise to the evolving dialogue on sustainable, resilient, and healthy food and water systems.