Program Rotations
|
| Rotation | 1462 Total Hours | Weeks |
| Orientation and Clinical Prep Week Activities | 60 hours | Week 1 and 2 |
| In-Patient Food Service | 160 hours/ 20 days | Week 2 - 6 |
| Food Service Management | 160 hours/ 20 days | Week 7 - 11 |
| Community Nutrition | 196 hours/ 25 days | Week 12 -17 |
| MNT 1 – Community Living Center | 64 hours/ 8 days | Week 18 -19 |
| MNT 1 – Clinical Outpatient | 150 hours/ 19 days | Week 20 -24 |
| MNT 1 – Outpatient Group Classes | 150 hours/ 19 days | Week 25 - 29 |
| MNT II – Home-based / Primary Care | 40 hours/ 5 days | Week 30 |
| MNT II Clinical / High Acuity / Med Surg /Acute Mental Health |
260 hours/ 32 days | Week 31 - 35 |
| Specialty Concentration Leadership / Research | 40 hours/ 5 days | Week 36-38 |
| Staff Relief | 80 hours / 10 days / Wrap up Evaluation Period |
Week 39 – 41 |
Our full-time dietetic internship consists of supervised practice and alternate supervised practice experiences that will provide interns with a verification statement upon completion. The total SEL hours is 1464, of which 664 hours are clinical; 320 hours food service; 196 hours community nutrition, 80 hours research/staff relief, with 164 hours dedicated to alternate practice experiences, i.e. orientation/elective courses/training. Program graduates will experience time with preceptors and leadership to observe, learn via hands-on training, put skills into action and receive feedback they can put into practice.
The DI internship experiences include patient care and foodservice production, introduction to nutrition and research electives, system redesign projects, and program management. This includes allocation of resources and tasks, creation, and implementation of various quality improvement and lean six sigma designs for food delivery system, patient-centered service, employee engagement, human resource / labor relations, leadership and project management, and research. Program graduates will be ready to function on an interdisciplinary healthcare team, have entry-level skills in adult nutrition care, nutrition support therapy, geriatric nutrition, whole health, food insecurity, health promotion, and disease prevention. Lastly, program graduates will qualify to take the national examination to obtain their professional credentials and will be prepared to become future leaders in dietetics. Total DI hours with holiday, sick leave, and annual leave equals 1680 hours.
Fall Rotation 2026/2027 Schedule
Interns will spend 32-40 hours in rotation for supervised practice hours, for a total of 42 weeks. There are didactic class days approximately once every other week, as well as paid time off and holidays. There is a one week break at either Christmas or New Year's, and 10 paid Federal Holidays off on Labor Day, Indigenous People's Day, Veterans Day, Thanksgiving Day, Christmas Day, New Year's Day, Birthday of MLK, Jr., Inauguration Day, Washington's Birthday, and Memorial Day. Additional time off is earned at the rate of 4 hours every 2 weeks for both sick time and vacation time. Interns are paid for all time off taken during the internship, as long as the vacation requested doesn't exceed vacation time earned. The program starts on Monday in the last week of August and ends on the Friday of the second week of June.
