Curriculum

Supervised Experiential Learning Opportunities

Clinical nutrition experiential learning opportunities are designed to increase in nutritional complexity. 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.

The supervised experiential learning 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).

The program maintains comparable experiences for all students but there is greater emphasis in specific domains by concentration.

Students within the MNT concentration complete the following rotations:

  • Orientation (1 week; 40 hours)
  • Clinical Nutrition-Ambulatory Medical Nutrition Therapy (5 weeks; 32 hours per week)
    • Ambulatory Orientation (1 week)
    • Diabetes Care (2 weeks)
    • Free Choice (2 weeks). Choose from the following: Preventive Cardiology, Abdominal Transplant, Surgical Weight Management, Digestive Health, Employee Wellness, Nutrition Clinics (Eating Disorders, Weight Management)
  • Clinical Research Unit (1 week; 32 hours)
  • Community Public Health and School Nutrition (5 weeks; 32 hours per week)
    • County WIC program, Community health center, local school district, grocery stores
  • Food Systems Administration (6 weeks; 32 hours per week)
  • Clinical Nutrition-Medical Nutrition Therapy (18 weeks; 32 hours per week)
    • Clinical Skills (2 weeks)
    • MNT Chronic (2 weeks)
    • MNT Acute (4 weeks)
    • Surgery (2 weeks)
    • Renal (2 weeks)
    • Critical Care (2 weeks)
    • Extended Care/Geriatric Nutrition (2 weeks)
    • Management (2 weeks)
  • Clinical Nutrition-Pediatrics (3 weeks; 32 hours per week)

Students within the Public Health concentration complete the following rotations:

  • Orientation (1 week; 40 hours)
  • Public Health (22 weeks; 20 hours per week )
  • County WIC program, Community health center, local school district, DHS, DPI
  • Food Systems Administration (9 weeks; 20 hours per week )
  • Clinical Medical Nutrition Therapy (14 weeks; 32 hours per week )
  • MNT Chronic (2 weeks)
  • MNT Acute (2 weeks)
  • Surgery (2 weeks)
  • Pediatrics (2 weeks)
  • Critical Care (2 weeks)
  • Extended Care/Geriatric Nutrition (2 weeks)
  • Management (2 weeks)
  • Clinical Nutrition-Ambulatory Medical Nutrition Therapy (6 weeks; 20 hours per week)
    • Diabetes Care (3 weeks)
    • Renal/Hemodialysis (3 weeks)

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 earn ≥ 3.00 GPA on all course work attempted for the program.
    • 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.
  • Completion of program projects at a required level of satisfaction:
    • Case Study Presentation
    • Journal Club Presentation
    • Professional behavior self-assessment, reflection and statement
    • E-Portfolio
    • Oral examination

Supervised Experiential Learning

Clinical Nutrition Curriculum

  • 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

Experience include concentrate exposure to Ambulatory care, including time spent in diabetes care, hemodialysis centers and renal care and a free-choice experience where students spend time in an ambulatory clinic of their choosing. Opportunities exist in: general medicine, cardiology, renal disease and dialysis, gastrointestinal surgery, oncology, neurology, geriatric, critical care and organ transplant.

Medical Nutrition Therapy Curriculum

  • The Program has a medical nutrition therapy concentration. Clinical nutrition experiences make up 26 weeks of the 39-week internship. Experiences are designed to increase in nutritional complexity. 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

MNT experiences include six weeks in ambulatory care. Two weeks focus on diabetes care, two weeks in renal care and two weeks are chosen by the student as a free choice option. Other rotations include one week in clinical nutrition research, three weeks in pediatrics and the remaining weeks in a majority of inpatient rotations that emphasize the following areas: general medicine, cardiology, renal disease and dialysis, gastrointestinal surgery, oncology, neurology, geriatric, critical care and organ transplant. Clinical nutrition management is also included within the MNT competencies with consideration of the student’s preference.

Community and Public Health Curriculum

The Community and Public Health experience within the Program last a total of six weeks. Experiences 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 and area school districts. 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 rotations are naturally experienced in stages to give interns the opportunity to build on their skills and knowledge throughout the six-week 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.