The Dietetic Graduate Internship Program is a full-time program that is designed to provide those wishing to sit for the Registered Dietitian exam with the knowledge and skills necessary to advance their careers within the profession. As a student, you will be prepared for a wide variety of employment settings, including
A program preparing you for wherever you may practice
The Dietetic Internship Graduate Certificate Program curriculum
The dietetic intern enrolls in the following graduate-level lecture courses at the same time that they complete the supervised practice component (NTRD N590 Dietetic Internship) of the Dietetic Internship Graduate Certificate Program. If the dietetic intern earns a B or better in these courses, they will transfer to our master degree program and to other master degree programs.
NTRD-N 544 Medical Nutrition Therapy (3 cr.)
P: Dietetic internship. Study of physiological and biochemical alterations that occur during disease states and their effect on nutritional requirements and methods of providing nutrients.
NTRD-N 563 Research Methods in Nutrition and Dietetics (3 cr.)
P: Graduate level statistics course or consent of instructor. Study of research methodology utilized in nutrition and dietetics.
Course includescritique of literature and preparation of a grant proposal.NTRD-N 567 Management Issues in Dietetics (1 cr.)
P: Dietetic intern. Advanced study in institutional and hospital dietetic management including personnel, financial, operational, and regulatory issues.
NTRD-N 591 Seminar in Nutrition and Dietetics (1 cr.)
Exploration of various topics and issues in nutrition. Includes preparation and presentation of a professional seminar.
The Dietetic Internship Graduate Certificate Program includes 1,264 clock hours of supervised practice at various hospitals, clinics, and community-based organizations. The supervised practice component of the dietetic internship is organized under the NTRD-N590 Dietetic Internship course. Each intern registers for 22 credits of N590. The supervised practice experiences are organized as rotations.
- Clinical Nutrition I (4 weeks/16 days) interns practice the basics of patient nutrition assessment, interview, and education skills, charting and provide medical nutrition therapy to patients including those requiring enteral feeding.
- Clinical Nutrition II (6 weeks/24 days) interns provide medical nutrition therapy to more complex patients including those requiring parenteral feeding.
- Diabetes Clinic Rotation (2 weeks/8 days) interns experience diabetes both as a caregiver and as a “patient”. Each intern develops a personal eating plan, monitors blood glucose levels and self-treats with saline (representing insulin) during this rotation.
- Pediatric Rotation (2 weeks/8 days) interns will be introduced to the unique nutritional requirements of hospitalized children in a tertiary care setting.
Food Systems Core Rotation (9 weeks/36 days) interns work with Nutrition and food service professionals in food production, purchasing, management, marketing and finance as applied to health care food systems management.
Extended Care Rotation (3 weeks/12 days) interns work in nursing homes, assisted living and rehabilitation programs. This is a blended rotation that includes a mix of food service and the provision of medical nutrition therapy to patients. This rotation includes special attention to patient hydration, drug side effectsand interactions.
School Food Service and Nutrition Education (2 weeks/8 days) Interns participate in the management of school feeding and in nutrition education activities in townships schools in Marion, Hamiltonand Johnson counties.
Extended Care Rotation (3 weeks/12 days) interns work in nursing homes, assisted living and rehabilitation programs. This is a blended rotation that includes a mix of food service and the provision of medical nutrition therapy to patients. This rotation includes special attention to patient hydration, drug side effects
School Food Service and Nutrition Education (2 weeks/8 days) Interns participate in the management of school feeding and in nutrition education activities in townships schools in Marion, Hamilton
These rotations are scheduled throughout the food systems management and clinical rotation blocks.
Women’s, Infants and Children (WIC) Program (1 week/4 days) Interns assess, interview and educate low-income mothers and their children on essentials of nutrition for themselves and their children.
Community Services Experience (1 week/4 days) Interns will be involved in short-term experiences including Central Indiana Coalition on Aging Congregate Feeding, Meals on Wheels programs, Marion County Food Borne Safety Inspections, Cathedral Kitchen a soup kitchen and food pantry and the IUPUI Faculty and Staff Health Fair
Lifestyle Medicine (1 week/4 days) Interns work with the employee wellness program at Eli Lilly Corporate Headquarters in Indianapolis. Interns provide education and health promotion activities for employees.
Gleaners of Indiana (1 week/4 days) Interns provide nutrition education and develop nutrition education materials for participants in Gleaners programs such as BakSacks Weekend Food for Kids Program, Commodities Supplemental Food Program “Senior Boxes” and Gleaners sponsored food pantries.
Women’s, Infants and Children (WIC) Program (1 week/4 days) Interns assess, interview and educate low-income mothers and their children on essentials of nutrition for themselves and their children.
Community Services Experience (1 week/4 days) Interns will be involved in short-term experiences including Central Indiana Coalition on Aging Congregate Feeding, Meals on Wheels programs, Marion County Food Borne Safety Inspections, Cathedral Kitchen a soup kitchen and food pantry and the IUPUI Faculty and Staff Health Fair
Lifestyle Medicine (1 week/4 days) Interns work with the employee wellness program at Eli Lilly Corporate Headquarters in Indianapolis. Interns provide education and health promotion activities for employees.
Gleaners of Indiana (1 week/4 days) Interns provide nutrition education and develop nutrition education materials for participants in Gleaners programs such as BakSacks Weekend Food for Kids Program, Commodities Supplemental Food Program “Senior Boxes” and Gleaners sponsored food pantries.
Clinical and Customer Service Capstone Rotation (5 weeks/25 days) Each intern develops an individualized experience developing their own learning goals and activities. Final capstone rotation plans may include any area of dietetics, must require entry-level competency and must be approved by internship faculty.