Curriculum

Supervised experiential learning opportunities

Students complete a total of 34 graduate credits. The supervised experiential learning (SEL) within the Integrated Graduate program is offered within graduate courses NS 670 Nutrition and Dietetics Practicum I (3 credits, and NS) and NS 671 Nutrition and Dietetics Practicum II (3 credits). NS 670 is offered during the fall semester and NS 671 is offered during the spring semester. These courses may be offered during the summer term for students that enroll in a part-time option. Upon entry into the program, students are given an opportunity to share their patient population preferences (e.g. pediatrics, oncology, neurology, etc.). Preferences are used to help with the creation of the SEL schedule and will be accommodated based on preceptor availability. Students are not required to locate their own supervised experiential learning sites and/or preceptors; this task is completed by the program for all students. View the full 2024-2025 program curriculum (pdf)

The program maintains comparable experiences for all students but there is greater emphasis in specific domains by concentration. All concentrations are 38 weeks in length and include an orientation week and an independent study week.

Students within the MNT concentration complete the following rotations:

  • Clinical nutrition — Medical nutrition therapy (22-26 weeks; 32 hours per week). All rotations are 1-3 weeks, 32 hours per week.
    • Ambulatory counseling
    • Diabetes care
    • Renal care
    • Ambulatory free choice — Choose from the following: Preventive cardiology, abdominal transplant, surgical weight management, digestive health, nutrition clinics (Eating disorders, weight management), ketogenic therapy
    • Clinical skills
    • MNT chronic
    • MNT acute
    • Surgery
    • Critical care
    • Pediatrics
    • Management
    • Free choice — Choose from the following: Nutrition support team, metabolic/genetic disorders, oncology, neurology, abdominal transplant, burn/trauma, cardiothoracic surgery, gastrointestinal surgery, extended care, clinical research, Milk and Formula Lab, lactation and rehabilitation.
  • Community public health and school nutrition (4-6 weeks; 32 hours per week)
  • Food systems administration (4-6 weeks; 32 hours per week)
  • County WIC program, community health center, local school district, grocery stores, food pantry, aging resources

Students within the Public Health Concentration complete the following rotations:

  • Community public health and school nutrition (8-12 weeks; 32 hours per week)
    • County WIC program, community health center, local school district, grocery stores, food pantry, aging resources
  •  Food systems administration (4-6 weeks; 32 hours per week )
  • Clinical nutrition — Medical nutrition therapy (20-24 weeks; 32 hours per week)
  • MNT chronic
  • MNT acute
  • Surgery
  • Clinical skills
  • Pediatrics
  • Critical care
  • Management
  • Diabetes care
  • Free choice — Choose from the following: Nutrition Support Team, metabolic/genetic disorders, oncology, neurology, abdominal transplant, burn/trauma, cardiothoracic surgery, gastrointestinal surgery, extended care, clinical research, Milk and Formula Lab, lactation and rehabilitation.
  • Ambulatory free choice — Choose from the following: Preventive cardiology, abdominal transplant, surgical weight management, digestive health, nutrition clinics (eating disorders, weight management), ketogenic therapy

Students within the Food Systems concentration complete the following rotations:

  • Clinical nutrition — Medical nutrition therapy (18-22 weeks; 32 hours per week). All rotations are 1-3 weeks, 32 hours per week.
    • Ambulatory counseling
    • Diabetes care
    • Renal care
    • Ambulatory free choice — Choose from the following: Preventive cardiology, abdominal transplant, surgical weight management, digestive health, nutrition clinics (eating disorders, weight management), ketogenic therapy, extended care, clinical research, milk and formula lab, lactation and rehabilitation
    • Clinical skills
    • MNT chronic
    • MNT acute
    • Surgery
    • Critical care
    • Extended care/Geriatric nutrition
    • Pediatrics
    • Management
  • Community public health and school nutrition (4-6 weeks; 32 hours per week)
    • County WIC program, community health center, local school district, grocery stores, food pantry, aging resources
  • Food systems administration (8-12 weeks; 32 hours per week)

Requirements of program completion

  • Completion of all courses within the Integrated Graduate Program in Nutrition and Dietetics
  • Students must remain in good academic standing:
    • Students must maintain a graduate grade-point average (GPA) of 3.00 (on a 4.00 scale) for all graduate courses (excluding research) to receive a degree.
    • Students receiving an Incomplete (I) grade are allowed the subsequent semester of enrollment to complete the coursework.
  • Completion of all ACEND-accredited rotation competencies at a satisfactory level as aligned with the grading system (NS 670 and NS 671), consistent with the achievement of performance for entry-level dietitians.

Medical Nutrition Therapy Curriculum

The clinical nutrition experiences are designed to provide the student the opportunity to learn and apply MNT for a wide variety of populations while following the Nutrition Care Process. Students will provide nutrition care to patients across the life span in the inpatient and ambulatory settings.  Experiences include:

  • Screening patients for nutritional risk
  • Assessing nutritional status of patients with increasingly complex medical conditions
  • Applying the nutrition care process in real-life practice
  • Interpreting laboratory data and learning medical terminology
  • Developing knowledge nutritional intervention in disease states and procedures
  • Investigating nutritional implications of drug therapy
  • Developing and implementing enteral and parenteral nutrition care plans
  • Functioning as a member of intraprofessional health care team
  • Serving as a nutrition resource for health care professionals
  • Applying informatics knowledge and documenting in the electronic medical record
  • Counseling and educating patients, clients and other target audiences

Community and Public Health Curriculum

Experiences within the Community and Public Health SELs are designed to develop the students’ competencies in community nutrition assessment and intervention with consideration to public policy and application and compliance to federal guidelines. The student will provide nutrition education to meet the nutritional needs of culturally diverse populations.

Program partnerships include the Women, Infants and Children Program, area school districts, Department of Public Instruction, local food banks/pantries amongst others. Students review legislation, regulatory agencies, gain an understanding of the menu planning and food production and service, and prepare nutrition education activities. Other projects may include training food service staff, creating bulletin boards and contributing to newsletters.

Food Systems Administration Curriculum

Food Systems rotations may occur within the Culinary Services Department at or with community partners, for example, Agrace Hospice Care. Food Systems Administration Food Systems rotations may occur within the Culinary Services Department at UW Health or with community partners, for example, Agrace Hospice Care or University of Wisconsin Dining. Food Systems Administration rotations are naturally experienced in stages to give interns the opportunity to build on their skills and knowledge throughout the rotation. Experiences include exposure to purchasing, quantity foods, safety and sanitation, retail management, marketing, financial responsibility and client and patient services. Learning experiences include creating a business marketing plan, participating in management activities (including human resources), menu development, managing trends in sustainability, use of local or organic foods and waste management.