ABOUT ROTATIONS

1200 Hours Total

CLINICAL NUTRITION

DESCRIPTION:

The Intern will learn about the Nutrition Care Process and Medical Nutrition Therapy by working 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.

PREREQUISITES: Pre Supervised Practice Orientation

ROTATION LOCATION(S):

This rotation may be completed at one facility (for 8 weeks) or two facilities (for 4 weeks each) which may include, but are not limited to, hospitals, extended care facilities, rehabilitation facilities, outpatient facilities, private nutrition practices (with a full time RD/RDN) and health centers. The time frame may be adjusted with approval of the Program Director if the Intern has an opportunity to spend time  in a renal unit during this rotation. It is strongly preferred that part of the clinical rotation be completed at an inpatient facility.

PRECEPTOR(S): At least one preceptor in every Clinical Rotation site must be a Registered Dietitian (RD/RDN). Nutrition Care Process and MNT activities must be supervised by an RD/RDN.

SUPERVISED PRACTICE HOURS: 320 hours (8 weeks)

COMMUNITY

DESCRIPTION:

Interns practice providing community-based nutrition services which may include nutrition assessment, counseling, education, and project related time management. Interns also learn about government program guidelines and policies. Interns will promote good health and wellness through nutrition education.

PREREQUISITE: Pre Supervised Practice Orientation

ROTATION LOCATION(S):

This rotation may be completed at up to two sites which may include, but is not limited to, outpatient facilities, nutrition 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 public elementary, middle, high school, or after school programs. School programs must be in public schools. 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 (i.e. academic degree) or licensed health care or social service providers who meet state and federal regulations for the area(s) in which they are responsible must supervise interns and serve as preceptors for this rotation. Preceptors may include registered dietitians, nurses, physicians, pharmacists, other social service providers or  administrators. The preceptor must be working in the capacity of a community- based nutrition administrator, educator and/or provider. If activities involve teaching finger sticks or other medical practices, the preceptor must be an RD/RDN, RN, or other qualified professional. If activities involve the Nutrition Care Process or MNT, preceptor must be an RD/RDN.

SUPERVISED PRACTICE HOURS: 320 hours (8 weeks)

FOOD SERVICE

DESCRIPTION:

The Food Service Rotation focuses on aspects of producing and delivering nutrition and food, including procurement, storage, preparation, delivery and customer service. Interns complete activities involving sanitation audits, HACCP Guidelines, menu planning, customer service, and management activities.  The activities in  this rotation include practical hands-on practice to prepare for entry- level management responsibilities.          

PREREQUISITE: Pre Supervised Practice Orientation

ROTATION LOCATION(S):

This rotation may be spent at up to two sites and requires a facility or facilities with a retail/institutional cafeteria or food service operation whose activities include procurement through delivery and service functions. These kinds of settings can usually be found in hospitals, food service companies, long-term care, or residential facilities, colleges and universities, and public school systems. It is important that the intern has a combination of facilities planned that can support all of the required activities. While experience in a school food service is not required, it is beneficial.

PRECEPTOR(S):

Credentialed (academic degree) individual(s) experienced in planning, overseeing and managing institutional and/or patient food services must supervise the intern and serve as preceptor for this rotation at the level of Director or Food Service Manager.

SUPERVISED PRACTICE HOURS: 320 hours (8 weeks)

ELECTIVE (Includes time spent on CONCENTRATION activities and assignments)

DESCRIPTION:

In this rotation the Intern may choose to return to a previous site or the Intern may arrange a new site with approval from the Program Director.

During this rotation most assignments and projects related to the Intern’s chosen Concentration area; either The Business of Nutrition or The Management of Food and Nutrition Services will be completed. However, while these projects are completed during this time frame, they are not related to the location at which the Intern completes the Elective rotation.

PREREQUISITES: Clinical, Community and Food Service Rotations

CONCENTRATIONS:

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.

ROTATION LOCATION(S):

This rotation may be completed at one or two 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.

SUPERVISED PRACTICE HOURS: 240 hours (6 weeks)