team rounds or conferences, charting, nutritional assessments, case
studies, nutrition care planning, counseling, group and individual
education, professional education, discharge planning, educational
materials development, quality management, nutrition support, use of the
computer, consulting and home health care.
Clinical Specialties (3, 3-week rotations, 5 days/week)
Develop specialized skills in more advanced areas of dietetic practice.
Clinical Staff Responsibility (4 weeks, 5 days/week)
Work independently, assuming day to day responsibilities of a staff clinical dietitian.
Hospital Foodservice (5 weeks, 5 days/week)
planning, catering, inventory, food and supply procurement, cost
control, employee scheduling and supervision, employee education,
quality management, foodservice system layout and design, use of the
computer and equipment selection, use and maintenance.
Work independently assuming responsibilities of a dietitian in foodservice management.
Public Health (3 weeks, 5 days/weeks)
infant, and child nutrition, group and individual education,
professional education, nutrition promotion in the media, newsletter
writing, staff training.
Orientation (1 week, 5 days/week)
introductions, facility tours, intern presentations, program policies
and procedures, evaluation process, introductory skills in dietetic
Classes (2 evenings/month)
Varied topics: conferences, seminars, projects lectures, workshops, field trips, intern presentations.