CURRICULUM
 

This program has a general emphasis and the curriculum is divided as follows:

2 Weeks Orientation

Gives the interns the opportunity to interact and team build with each other.  Skills such as chart reading, counseling skills and medical terminology are learned to prepare the interns for their clinical rotations

 

20 Weeks Clinical Nutrition

Basic Clinical (4 weeks):  Covers areas of cardiac, diabetes and food allergies.  Encourages experiences with Certified Diabetes Educators.

Intermediate Clinical (7 weeks):  Includes area of oncology, HIV, pulmonary, gastrointestinal nutrition and Long Term Care.  The intern experiences more complicated nutritional cases and interventions.

Advanced Clinical (9 weeks):  During this time, the intern will rotate to specialty hospitals and centers to obtain experiences in pediatrics, renal, nutrition support and staff relief.  The cases become more complex and the intern learns how to function as a dietitian more independently.

12 Weeks Food Service Management

The intern will learn management philosophies and techniques necessary to manage employees in dietetics and food service.  This rotation uses the tools of case studies and hands-on experience to learn production, retail and patient services skills.

 

3 Weeks Community Nutrition

This rotation could include experiences in wellness, sports nutrition, out-patient clinics, feeding programs, and maternal-child nutrition.  The rotation takes the interns out of the in-patient setting and exposes them to opportunities in the out-patient setting.

 

3 Weeks Professional Development

The intern plans this part of the internship on an individual basis.  The goal is to obtain experience in either non-traditional roles for RD's such as eating disorders or entrepreneurship or to revisit an area that is interesting to the intern.

What are our graduates doing?

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