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Rotation Descriptions

Clinical (64 days)

During the clinical rotation, interns progress from screening and assessing patients to providing medical nutrition therapy to patients with complex medical conditions. Interns function as members of the interdisciplinary health care team. The rotation culminates in staff relief, when the intern performs as an entry level dietitian. Major projects include the completion of two case studies and a clinical research project. The clinical rotation is completed in acute care hospitals or medical centers.

Food Service (44 days)

The foodservice rotation provides experience in all aspects of foodservice operations and management. The interns participate in all foodservice subsystems including: procurement, production, distribution, service, and sanitation. Interns function as members of the management team through their involvement in employee training programs, human resource functions, quality control and customer satisfaction. Major projects include the development and implementation of a marketing plan, development of a business plan, and completion of a research project.

Community (20 days)

The community rotation provides exposure to the role of the dietitian in providing nutrition education and medical nutrition therapy in non acute care settings. Interns work in long-term care facilities, Women, Infants and Children (WIC) clinics, outpatient or ambulatory care programs, home health and a variety of other community nutrition programs.