This approval will occur after Overview Rotation Schedules have been submitted and Preceptor Information forms have been received. ELECTIVE SITES will be approved after the start of the Internship.
ONE SITE IS ALLOWED FOR EACH ROTATION.
THE CLINICAL, FOOD SERVICE AND COMMUNITY ROTATIONS MAY BE COMPLETED IN ANY ORDER
PREREQUISITES FOR CLINICAL, FOODSERVICE AND COMMUNITY ROTATIONS
Completion of Internship Orientation
PREREQUISITE FOR ELECTIVE ROTATION
Completion of CLINICAL, FOODSERVICE AND COMMUNITY ROTATIONS or PAL CREDIT
SUPERVISED PRACTICE HOURS (effective with classes starting 2022)
Any Four 8 hour days per week (week runs from Sunday through Saturday) and lunch & breaks do not count toward the 8 hours
Eight hours per week at home office
CLINICAL : All Preceptors in the Clinical rotation must be Registered Dietitians (RD/RDN). Nutrition Care Process and MNT activities must be supervised by an RD/RDN and be the primary focus of activity at the site.
COMMUNITY : Credentialed (i.e. academic degree) or licensed health care or social service providers who meet professional requirements 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, pharmacists, other social service providers or administrators.
FOOD SERVICE : Credentialed 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, Food Service Manager or Certified Dietary Manager.
ELECTIVE : Any of the Above
CLINICAL : This rotation may be completed at one site, such as inpatient or outpatient facilities, hospitals, nursing homes, extended care or long term care facilities with onsite acute medical or surgical rehabilitation units, rehabilitation facilities (excluding substance abuse programs) or health centers which deliver MNT and utilize the Nutrition Care Process and renal dialysis units.
COMMUNITY : This rotation may be completed at one site which may include, but is not limited to, outpatient facilities, 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 outpatient dialysis units, public school systems, and sites that have programs for school-aged children such as Boys and Girls Clubs and YMCA which have a full time nutrition component. The setting must be a fixed location that provides ongoing services in order to provide interns with adequate experiences. Government-funded health programs such as WIC, Head Start, Cooperative Extension, Expanded Food and Nutrition Program (EFNEP), or SNAP-ED.
FOOD SERVICE : 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. This rotation may be spent at one site 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.
ELECTIVE : ROTATION SITES SHOULD BE CHOSEN AFTER THE START OF THE INTERNSHIP. In this rotation the Intern may choose to return to a previous site for more in depth experience or the Intern may arrange a new site with approval from the Program Director, which approval will be given after the second rotation.
Private Practices (RDNs or MDs)
Gym/Personal Training businesses
Sites which run their own Dietetic Internships