The DI program
is offered once a year on a full time basis. It begins in the first
week of September and continues through the last week in May. This
39-week program provides students with 35 weeks of supervised practice
and didactic experiences and 4 weeks of vacation. Students are required
to gain experience in all areas of dietetics: clinical, community,
and food service systems management.
The internship**
officially begins with a weeklong orientation to the program.
Then interns are scheduled for their rotations assigned by the Dietetic
Internship Director. During rotations interns observe and assist staff
members progressing through increasingly more responsible activities.
Direct experience is supplemented with informal discussions, classes,
assignments, group and individual projects, case studies, presentations,
and exams. Interns attend the local dietetic association meetings
and participate in activities that encourage professional development.
Constructive performance appraisals encourage self-improvement. Preceptors
provide this feedback during each rotation, as well as at the rotation's
conclusion. The internship director periodically meets with each intern
to discuss his or her overall progress in the program.
** Prior to the beginning of the internship students will receive a
reading list and assignments. Student should plan their time
accordingly. All assignments will be due the first day of
orientation.
Program Schedule
& Components