ABOUT ROTATIONS

CLINICAL

GENERAL DESCRIPTION:

The Intern will learn assessment, counseling, education and clinical leadership skills with a variety of patients/clients and disease states.  The Intern will be expected to perform with increasing competence and independence through the course of the rotation.

PREREQUISITE: Pre Supervised Practice Orientation

ROTATION LOCATION(S):

This rotation may be completed at one or more facilities which may include, but is not limited to, hospitals, extended care facilities, rehabilitation facilities, outpatient facilities, physician practices, and health centers.

PRECEPTOR(S): At least one preceptor in the Clinical Rotation must be a Registered Dietitian (RD /RDN)

CLINICAL HOURS: 320 hours (8 weeks)

COMMUNITY

GENERAL DESCRIPTION

Interns practice providing community-based nutrition services including community nutrition assessment, counseling, education, wellness promotion, and project related time management.  Interns also develop skills in evaluating and applying government program guidelines and policies.  

In addition, Interns will promote good health and wellness to school age children or adolescents through nutrition education. Interns will learn how to interact and appropriately educate this age group.  

PREREQUISITE: Pre Supervised Practice Orientation

ROTATION LOCATION(S):

This rotation may be completed at one or more facilities which may include, but is not limited to, outpatient facilities, physician practices, and health centers, community nutrition services that may be found in departments of public health, hospital and clinic outreach programs, social service agencies, community centers, or government-funded public health programs.  The setting must be a fixed location that provides ongoing services in order to provide interns with adequate experiences.  Although not required, it is recommended that interns practice in a facility that offers one or more government-funded health programs such as WIC, Head Start, Cooperative Extension, Expanded Food and Nutrition Program (EFNEP), or SNAP-ED.

Other potential locations would include a public elementary, middle, or high school or after school program.  Other types of locations are community centers or programs that have programs for school-aged children such as Boys and Girls Clubs, YMCA, YWCA, and religious organizations.

PRECEPTOR(S):

Credentialed or licensed care providers must supervise interns and serve as preceptors for this rotation. The preceptor must be working in the capacity of a community-based nutrition educator and provider, offering both individual and group presentations and follow-up counseling sessions.  Preceptors who work with government-funded nutrition programs as part or all of their responsibilities are preferred.   

For experiences involving child and adolescent nutrition, professionals experienced in teaching Child/Adolescent Nutrition Education and mentoring educators must supervise Interns. 

CLINICAL HOURS: 320 hours (8 weeks)

FOOD SERVICE

GENERAL DESCRIPTION The Food Service Rotation focuses on aspects of producing and delivering food and nutrition, within a variety of settings, which may include patients who have medical needs related to their diets including menu modifications, meal orders, tray preparation and delivery, meal promotion, food production, and patient satisfaction, as well as aspects of marketing, procurement, storage, preparation, delivery, service, and management of retail/institutional operations or school in food service.  Interns practice the care and operation of equipment, sanitation audits, HACCP Guidelines, menu planning, customer service, and management activities.  The activities in this rotation include practical hands-on practice, as well as, operations management to prepare for entry-level management responsibilities.

We strongly recommend that the rotation be split between health care and other food service operations, such as a public school system.

PREREQUISITE: Pre Supervised Practice Orientation

ROTATION LOCATION(S):

This rotation requires a facility or facilities with a large retail/institutional cafeteria or food service operation whose activities include marketing and procurement through delivery and service functions.  These kinds of settings can usually be found in hospitals, universities, public school systems, long-term care, or residential facilities.  

It is important that the intern has facilities that can support all the required activities.  

PRECEPTOR(S): Preceptor Requirements

Individual(s) experienced and credentialed in planning and overseeing institutional, school, and/or patient food services must supervise the intern and serve as preceptor for this rotation.  This would include the food service director, manager, and might be a certified chef.

CLINICAL HOURS: 320 hours (8 weeks)

ELECTIVE (Includes CONCENTRATION)

GENERAL DESCRIPTION:

In this rotation the Intern may choose from a previous site or arrange a new site with approval from the Program Director, which will be suitable to achieve the competencies associated with the Intern’s chosen Concentration area of either:

  • THE BUSINESS of NUTRITION 
  • The MANAGEMENT of FOOD and NUTRITION SERVICES 

The Business of Nutrition involves the practice of making one's living by engaging in any aspect of providing goods or services to individuals, groups, or other businesses, which goods or services have their roots in nutrition and food. There are activities incorporated throughout the Internship,but primarily in the elective rotation, which are beyond entry level, which strengthen the Intern’s ultimate ability to enter into such a business.

The Management of Food and Nutrition Services involves the process of dealing with or controlling functions or people as part of a system in which these services are provided as the end product within an institution.  The institution may be, but is not limited to hospitals, other health care facilities, schools of any level, restaurants, or companies. There are activities incorporated throughout the Internship, but primarily in the elective rotation, which are beyond entry level, which strengthen the Intern’s ability to enter into a management role within the areas of food and nutrition.

PREREQUISITE: Clinical, Community and Food Service Rotations

ROTATION LOCATION(S):

This rotation may be completed at one or more facilities which the Intern has previously worked at or at a completely new site.

PRECEPTOR(S): The Preceptor will be determined based on the nature of the Rotation.

CLINICAL HOURS: 240 hours (6 weeks)