The interests of students, dietetic professionals, and the public are well served by collaboration between the community and academic settings to provide opportunities for the integration of undergraduate and graduate didactic theoretical knowledge with the application and practice of normal and therapeutic nutrition management skills. The Internship faculty support the definitions and descriptions of requisite entry-level knowledge, skills, and values as set forth by the American Dietetic Association and seek to instill these attributes during the internship experience. An appreciation for heterogeneous and evolving values, nutrition beliefs and practices, sources of information, and priorities is encouraged, however the internship faculty deem, as important and desirable, adherence to the generally accepted standards of nutrition practice. Goals Facilitate the integration of knowledge, process, and performance skills to develop entry-level competence in a variety of dietetic practice settings and to allow for successful completion of the registration examination of the American Dietetic Association, Encourage the development of a professional perspective toward the practice of dietetics, Promote the appreciation for and utilization of research skills into practice settings. About The Internship Clinical, community, and food service management rotations comprise the majority of the internship experience.
Opportunities exist to emphasize specific learning needs or interests.
The public health assignment will be based on students' geographic preference, prior experiences, and site availability. Students will receive a rotation schedule at least 30 days prior to starting the Internship. Students are requested to convey personal vacation and research time needs to facilitate the development of a functional schedule and minimize schedular modifications during supervised experience.