Dietetic Internship Program

Program Overview

Program Completion Requirements

Completion of DPD requirements prior to enrolling in Viterbo's internship and completion of supervised practice as part of the internship are required to be eligible to take the exam to become a registered dietitian (R.D.).

In order to complete the dietetic internship, successful completion of at least 1200 hours is required. All competencies must be completed and the intern must consistently abide by all policies and procedures including those related to HIPPA requirements. and the Academy's standards of professional responsibility.

Specific requirements for each course within the internship are as follows:

PHASE I Courses

Nutrition 367 Physical Assessment and Developmental Nutrition –2 credits*

Overview: This course assists the student in collection of appropriate subjective and objective data associated with obtaining a health and diet history. This course provides an introduction to physical and diagnostic assessment of health status. The emphasis is on knowing normal findings and normal variations in the healthy adult, well child, and the well elder person. Review of Medical Nutrition Therapy or Community Nutrition.

Completion Requirements:

  • Complete all work in supervised practice according to the Code of Ethics for the Profession of Dietetics.

PHASE II Courses

Nutrition 482: Dietetic Internship Rotation I, 14 Credits*

Overview:

During the program, learning experiences allow the intern to:

  • Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions
  • Establish collaborative relationships with patients, caregivers and health professionals
  • Use effective education and counseling skills to facilitate behavior change
  • Develop time management and critical-thinking skills
  • Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client
  • Develop and demonstrate professional characteristics expected of a dietitian
  • Develop, conduct, supervise and evaluate a community nutrition intervention project
  • Provide nutritional care for individuals and groups in community-based settings
  • Develop and provide food and nutrition services in a health care setting
  • Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food
  • Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods

Completion Requirements:

  • Complete either the MNT or Community Professionalism Evaluation after week 8 with all related competencies at least a developing level 3
  • Complete MNT or Community Professionalism Evaluation after week 16 with all related competencies at least a developing level 4
  • Complete Food Service Management Professionalism Evaluation after week 16 with all related competencies at least a developing level 4 if MNT is first rotation
  • Complete all work in supervised practice according the Code of Ethics for the Profession of Dietetics.


PHASE III Courses

Nutrition 483: Dietetic Internship Rotation 2, 3 Credits*

Overview:

During the program, learning experiences allow the intern to:

  • Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions
  • Establish collaborative relationships with patients, caregivers and health professionals
  • Use effective education and counseling skills to facilitate behavior change
  • Develop time management and critical-thinking skills
  • Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client
  • Develop and demonstrate professional characteristics expected of a dietitian
  • Develop, conduct, supervise and evaluate a community nutrition intervention project
  • Provide nutritional care for individuals and groups in community-based settings
  • Develop and provide food and nutrition services in a health care setting
  • Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food
  • Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods

Completion Requirements:

  • Complete either the MNT or Community Professionalism Evaluation after week 8 with all related competencies (see Appendix 1) at least a developing level 3
  • Complete MNT or Community Professionalism Evaluation after week 16 with all related competencies (see Appendix 1) at least a developing level 4
  • Complete Food Service Management Professionalism Evaluation after week 16 with all related competencies (see Appendix 1) at least a developing level 4 if MNT is first rotation
  • Complete all work in supervised practice according the Code of Ethics for the Profession of Dietetics.

 

Nutrition 484: Dietetic Internship Rotation  2 Credits*

Overview:

During the program, learning experiences allow the intern to:

  • Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions
  • Establish collaborative relationships with patients, caregivers and health professionals
  • Use effective education and counseling skills to facilitate behavior change
  • Develop time management and critical-thinking skills
  • Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client
  • Develop and demonstrate professional characteristics expected of a dietitian
  • Develop, conduct, supervise and evaluate a community nutrition intervention project
  • Provide nutritional care for individuals and groups in community-based settings
  • Develop and provide food and nutrition services in a health care setting
  • Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food
  • Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods

Completion Requirements:

  • Complete either the MNT or Community Professionalism Evaluation after week 8 with all related competencies (see Appendix 1) at least a developing level 3
  • Complete MNT or Community Professionalism Evaluation after week 16 with all related competencies (see Appendix 1) at least a developing level 4
  • Complete Food Service Management Professionalism Evaluation after week 16 with all related competencies (see Appendix 1) at least a developing level 4 if MNT is first rotation
  • Complete all work in supervised practice according the Code of Ethics for the Profession of Dietetics.

*Credits are not graduate credits nor are they tansferrable as graduate credits.