Following orientation, interns begin their full-time supervised practice rotations. There are three major rotation areas:
- Food Service Management rotation:5-6 weeks (minimum of 150 hours)
- Medical Nutrition Therapy rotation:10-12 weeks (minimum of 350 hours)
- Community Nutrition and Public Health rotation:16-18 weeks at minimum of 2 rotation sites (minimum of 500 hours)
The number of hours of full-time supervised practice per week varies from site to site, depending on the schedule(s) of the site. Although dietetic interns must complete a minimum of 1,000 hours, they may choose to complete additional weeks/hours at assigned or additional rotation sites if time allows within the DI timeframe.
During rotations, interns begin by observing and assisting staff members and progress through increasingly more responsible activities.
Experiences are sequenced to allow for the development of competencies and interns are expected to demonstrate near entry-level competency at the end of each rotation.
During the supervised practice hours, dietetic interns also participate in departmental in-service programs, rounds, staff meetings, case study presentations, journal clubs, and professional development workshops.
Constructive performance appraisals during supervised practice rotations encourage self-improvement.
Preceptors provide informal and formal feedback during each rotation, as well as at the rotation’s conclusion.
In addition, the Internship Director periodically meets with each intern to discuss his or her overall progress in the program.