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Utah State University DI Rotations & Curriculum

The USU DI provides supervised practice experience to qualified students that have completed their DPD requirements. Students that successfully complete an accredited DI and obtain a DI Verification Statement from their internship director, will then be eligible to sit for the CDR Registration Examination for Dietitians (national registration exam).

During twenty-seven (27) weeks, or approximately seven months, of supervised practice experience, interns will complete 1080 hours in clinical nutrition, school food service management and community nutrition rotations. The USU DI is a full time internship, thus interns are expected to complete a minimum of 36-40 practice hours per week. The USU DI curriculum consists of a combination of supervised experiential learning and didactic online courses. In addition to practice hours, interns will complete 26 credit hours of coursework by logging into an online learning management system which complements the supervised practice experience. 


Orientation  

Due to COVID-19, orientation will be conducted virtually for the 2021-2022 internship class. Interrns will be assigned to attend one of two, two-day sessions on June 7-8, 2021 or June 14-15, 2021. Applicants are instructed to keep both sets of days open to attend. Assignments will be made after the match and schedules have been received. All interns must attend this orientation regardless of when they begin their internship (Summer, Fall, Spring). It is an opportunity for the interns to meet the USU DI faculty, get to know one another, and prepare to start and function in their internship. During the course of the orientation, interns will participate in workshops and lectures to prepare for the internship. Further information will be provided to interns after acceptance to the internship. Orientation week does not count toward supervised practice hours. 


Pre-Orientation Lectures & Assignments:

Orientation Week workshops and lectures will prepare interns to function in their internship rotations appropriately. To ensure that the time spent at Orientation Week is meaningful, interns will complete some lectures and assignments before coming to Orientation.  

  • Mission, Goals & Outcome Measures
  • Policies & Procedures Review
  • Performance Requirements
  • OSHA & HIPAA Training
  • Pre-Orientation Ethics
  • Referencing Standards
  • Nutrition Support Basics
  • Malnutrition Simulation
  • Nutrition Care Process

Orientation Lectures, Assignments & Activities:

  • Rotation & Curriculum Overview
  • RD Exam Overview
  • Nutrition Support Basics Practice
  • Professional Attributes Team Project
  • Nutrition-Focused Physical Exams
  • Nutrition Care Process & Case Study
  • Online Program(s) Overview

Post-Orientation Assignments:

  • Orientation Quiz
  • Library Resources Quiz
  • Post-Orientation Survey
  • Orientation Week Worksheets

Clinical Nutrition Rotation — 520 practice hours (13 weeks)

The clinical nutrition rotation allows dietetic interns the opportunity to work with clinical dietitians who provide care for patients in a variety of settings and at all levels of nutrition risk. The final two weeks of the inpatient rotation will be reserved for the clinical staff relief experience which will allow the intern to function as an entry-level dietitian and perform the normal daily workload and tasks of a dietitian in that setting. The intern will work closely with his/her preceptor and participate in nutritional screening, assessment, education and implementation of nutrition care process care plans in acute inpatient and long-term care clinical facilities. The interns will also work with outpatient dietitians to provide nutrition education, counseling, and other interventions in health promotion/disease prevention for patients/clients needing medical nutrition therapy for common conditions. 

Clinical Nutrition Rotation Breakdown:

  • Inpatient Clinical (IPC) — 6 weeks
    • Clinical Staff Relief — 2 weeks 
  • Long-term Care (LTC) — 2 weeks
  • Outpatient Clinical (OPC)  — 3 weeks

The specific order or timing of the different clinical components is flexible (i.e. OPC can be completed prior to IPC, combined with IPC, or after IPC); the staff experience is generally completed at the facility the intern completes his/her IPC rotation and can be completed after the IPC is finished or after both, the IPC and OPC, are finished. The LTC component can be done in a number of types of facilities, see the Preceptor/Facility Option List, and may actually be at the same facility where you complete your IPC rotation.

Community Nutrition Rotation — 160 practice hours (4 weeks)

The community nutrition rotation (160 practice hours or 4 weeks) gives interns the opportunity to experience the role of the dietitian within a local community setting, typically a WIC clinic. The intern will develop and present a classroom lesson for WIC clientele or present an in-service for the clinic staff, and review the policies and procedures operating within a WIC clinic. The intern will learn about legislation as it affects public health nutrition programs. While the intern can also work with other community programs such as EFNEP, local food banks, and county extension agencies for part of this rotation, at least ONE week must be completed at a WIC clinic.

Community Nutrition Rotation Breakdown:

  • Public Health Nutrition — 4 weeks

The community rotation can be completed at one site or split between two sites. All interns are required to complete a minimum of one week in a WIC clinic. The remaining weeks can be completed at another community or public health organization. 

Food Service Systems Management (FSSM) and Child Nutrition Programs — 400 practice hours (10 weeks)

The food service systems management and child nutrition programs rotation will take place in a school district that participates in the National School Lunch Program. At the district level, the intern will rotate through purchasing and inventroy, foodservice in the elementary and secondary schools, food production, administration, and a foodservice management staff experience. In addition, interns will have the opportunity to observe and teach nutrition education classes to elementary and secondary school students. Prospective interns should make sure potential preceptors know that interns will need to be able to teach in the classroom. 

FSSM Rotation Breakdown:

  • Purchasing & Inventory 
  • Food Production 
  • Food Service
  • Administration 
  • Classroom Teaching
  • FSSM Leadership Experience — 2 weeks

 

Sample Schedules

The following schedules are examples of possible schedules. The samples below apply to all USU DI interns, regardless of their training location (inside Utah, Utah-hybrid, or outside of Utah). Schedules do not need to be arranged until after the match, but this gives an idea of the flexibility interns have in the USU DI. You can start your internship as early as the week immediately following Orientation in June, or wait to start later in the summer, in the fall, or in January. Please review the Scheduling, Vacations and Holidays, and Program Calendar policy for additional details. 

Summer (June-July): start any time after Orientation in June or July.

Fall (August-December)start any time in August through December.

Spring (January): must start in January.

 

USU interns at orientation