Dietetic Internship Rotations, Classes, and Projects

Routine Schedule

  • Interns will be scheduled based on a 32-35 hour supervised practice week in addition to an average of 6 credit hours of master’s classes per semester. Additional time will be required outside scheduled work time to complete projects, reading assignments, etc.
  • Classes are conducted through the University of Dayton. These classes are typically held on Mondays or evenings, but there may be exceptions.
  • Interns attend Dayton Dietetic Association meetings and the annual Ohio Academy of Nutrition and Dietetics meeting.

Internship Experiences

  • Simulations beginning in August in conjunction with master’s classes,
  • Orientations beginning in October specific to the internship, 1 day/week,
  • Orientation continuing in December as 5, 6 days with 1 preceptor,
  • Daily rotations beginning in January using the following in practice blocks:

Clinical – 13 weeks, Primarily 1-week rotations

  • Clinical Rotations: Interns will learn about the role of the Registered Dietitian and Dietetic Technician, Registered in a hospital setting. Interns complete the nutrition care process, including electronic medical record documentation and implementation of nutrition interventions.
    • Cardiology
    • Critical Care – adult and neonatal
    • Neurology or Trauma or Pulmonary
    • Medical/Surgical
    • Oncology
    • Advanced Care
    • Renal
  • Staff Responsibility, 3 weeks: The basic clinical rotations culminate in a staff responsibility experience in a clinical area of the intern's choice. This experience is designed to provide the intern with a work load that could be expected in an entry level position. This allows application of education and clinical decision-making while still providing the security of a mentor/preceptor. At the successful completion of the staff relief experience, the dietetic intern is ready for entry-level clinical practice.

Community – 8 weeks, typically 1 week eacH

  • Diabetes Center: In the Outpatient Diabetes Center interns will learn and assume (with supervision) the role of the diabetes nutrition educator in the area of diabetes self-management training.
  • Diabetic Camp: Experience a camp for youth with diabetes, interacting with other professionals while educating children on the management of their diabetes.
  • Outpatient Bariatrics: Interns will be involved in a pre and post-operative education as well as leading patients in a support group.
  • Outpatient MNT: These outpatient rotations give interns an opportunity to experience nutrition counseling and education for a variety of conditions including: diabetes, weight loss, cardiovascular disease, renal failure, foods allergies, and gastrointestinal disorders. Interns will have an opportunity to walk through the nutrition care process with interviewing patients, observing nutrition counseling, and assisting in meal planning.
  • Public Health: Interns spend a week with Public Health Dayton & Montgomery County, experiencing the role of the RDN in the community setting with various populations and diverse cultures. Experiences include WIC, Head Start, and Diabetes Education.
  • Private Practice: This experience highlights the creative approach within the outpatient counseling arena in a group of private practice dietitians.
  • Extended Care Facility: This rotation is designed to provide interns with an introduction to clinical practice in an extended care facility. Interns will have the opportunity to work with nutrition care professionals performing nutrition assessments and interventions and will be introduced to the regulatory guidelines for extended care. Interns will gain experience with the aging population and rehab.

Food Service Management – 10 weeks

  • This experience will expose interns to a large and varied foodservice operation. The Central Food Production Unit for the Premier Health System provides interns with experience in menu planning, purchasing, receiving, storage, delivery, production and management. Interns also complete rotations in patient foodservice and retail foodservice operations. Projects include a group meal event, employee education, financial analysis, performance improvement, as well as others.
  • Staff Responsibility, 3 weeks: This experience is designed for the intern to demonstrate the knowledge and skill of an entry level foodservice dietitian. Experience is gained in managing the integration of financial, human, physical and material resources; completing an operations analysis; and coordinating services inter- and intra-departmentally. This provides an additional opportunity for problem-solving and decision making. 

Advanced Experiences - 7 weeks

  • Research – The Master’s and Internship combine in working with you on your own research project from start to finish.
  • Professional In-Service – After the majority of your internship is complete, you will have the opportunity to provide a professional in-service to staff.
  • Clinical Quality Improvement – This rotation analyzes a component of clinical nutrition care to improve processes.
  • Individual Choice (3 weeks considered based on availability, ie Pediatrics, Sports Nutrition, Wellness, Critical Care, Integrated and Functional Medicine, Specialty Clinical Rotations, Eating Disorders, Dialysis Center, Maternal Fetal Medicine, etc)

Vacation - Vacation time includes two weeks during the December holiday season and approximately 2 weeks at variable times through the year. The internship vacations will not necessarily coincide with the Univeristy of Dayton academic vacations.

Holidays - Interns receive holidays off at Thanksgiving, Christmas, New Year's Day, Labor Day, Memorial Day.

Dietetic Internship Graduation Requirements

In order to graduate from the internship program and receive a Verification Statement, interns must satisfactorily complete all rotations, assignments, projects, and have earned a Master’s Degree in Dietetics and Nutrition from the University of Dayton.