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Health Sciences

Curriculum

Academic Curriculum

The DI Program is a 14-month (5 quarter) program that begins each summer quarter. The intern will complete 18 credits of course work during two summer sessions. During the fall, winter, and spring quarter, the student will complete 54 credits (1320 hr) of supervised practice experience.

*Summer:  One

NUTR 541: Applications in Dietetics (5)

*NUTR 543: Advanced Nutrition & Biochemistry (3)

*NUTR 545: Advanced Studies in Developmental Nutrition (4)

Fall: 

NUTR 492a: Dietetic Practicum (18)

Winter:

NUTR 492b: Dietetic Practicum (18)

Spring:

NUTR 492c: Dietetic Practicum (18)

*Summer: Two

*NUTR 598/596: Special Topics/Dietary Supplements & Natural Products (3)

*NUTR 547: Nutrition Update (3)

(*)Summer courses alternate each summer.  For example, NUTR 543 & 545 will be offered on odd years (2017) and NUTR 598 & 547 will be offered on even years (2018).  Order of (*) summer courses vary depending on your specific start date.  You will be notified of your summer offerings if you are matched to our program.

Supervised Practice Rotations

Dietetic Interns complete their supervised practice experiences in a variety of sites under the direction of internship preceptors. At the current time, interns are placed in three locations: - Yakima Valley, Wenatchee, and the Tri-Cities. In each of these areas, the internship utilizes various health care facilities including hospitals, community clinics, health departments, and school district child nutrition service programs. The Yakima Valley and Wenatchee are located in the midst of the Washington fruit and wine country. The Tri-Cities is located further southeast of Ellensburg near the Columbia River.

Every attempt is made to assign students to one of the three areas they prefer and completing supervised practice activities with a limited amount of commuting. However, commuting distances vary within the areas and it is not always possible for the intern to obtain the location they prefer. Additionally interns need to be prepared for commuting to include winter driving conditions.

Program Completion Requirements

• Maintain a GPA of 3.0 or higher (4.0 scale)
• Achieve a C or better in each didactic course
• Students must receive an S (satisfactory) grade in each of the Dietetic Practicum courses (NUTR 492a, 492b, 492c), in sequence.  To receive the S grade, interns must:
o Satisfactory completion of all assignments for each rotation in the assigned/designated length of time with an M (meets criteria). 
o Demonstrate entry-level knowledge and performance skills for competencies indicated for the rotation by receiving an M (meets criteria).
o Receive an S (satisfactory) score on each rotation evaluation that occurs within the Dietetic Practicum course period. 
o If any competencies on rotation evaluations are indicated as U (unsatisfactory) but the preceptor has determined the student to have an S score for the rotation, those U competencies must be improved and rated as S in the subsequent rotation.
o A student must arrange in advance, with the internship director, to correct or make up missed assignments or assignments which do not meet the completion criteria.
o Additional time in any rotation must be arranged in advance with the dietetic internship director.  Additional time will be allowed only for extenuating circumstances and when good progress has been made during the rotation.
• In the event a Dietetic Practicum course is not successfully completed, it may not be repeated.
• Students must successfully complete all didactic coursework and supervised practice rotations within 21 months of beginning the program (150% of normal program completion). 
6. The DI Program is a 14-month (5 quarter) program that begins each summer quarter. The intern will complete 18 credits of course work during two summer sessions. During the fall, winter, and spring quarter, the student will complete 54 total credits of supervised practice experience.

 

DI ROTATION DESCRIPTIONS: 
TOTAL Supervised Practice Hours Provided 1320

Medical Nutrition Therapy - 11 weeks
Over an eleven-week period, the dietetic intern will gradually assume the responsibilities of the clinical dietitian and will develop the competencies for an entry-level dietitian. Medical nutrition therapy is completed in smaller community hospitals as well as larger hospitals, so the dietetic intern obtains a well-rounded experience.
Renal Nutrition - 2 weeks
The dietetic intern will spend two weeks working with a registered dietitian in an outpatient renal dialysis unit. During this time, the intern will have an opportunity to work directly with patients undergoing dialysis and provide appropriate nutrition therapy.
Community Nutrition - 8 weeks
Over a seven-week period, the dietetic intern will actively participate and gradually assume the responsibilities of a dietitian in a community clinic. The intern will provide nutrition care to WIC clients and clients needing medical nutrition therapy education.
One additional week is spent in one or more of the following community settings to determine how nutritional services are provided - a diabetic clinic, an outpatient clinic for individuals with cancer, an infusion care program for individuals receiving home enteral & parenteral nutrition, and other home health care providers.
Foodservice Management- 9 weeks
Over a nine-week period, the dietetic intern will actively participate in the responsibilities of a dietitian or food service manager in a public school or other foodservice. During this rotation the intern will have an opportunity to develop his or her foodservice management skills including skills in menu planning, food production and service, food and equipment purchasing, and human resource management.
Hospital Foodservice Management- 3 weeks
During the time spent in the healthcare setting the dietetic interns will also spend 3 weeks in hospital foodservice. This experience will include food production and service, quality assurance, foodservice sanitation, menu planning, and budgeting. This also gives the intern an idea of hospital diets, regulations etc. that go along with them that will be useful when they start their clinical rotation at the hospital.
Long Term Care - 2 weeks
Two weeks will be spent working with a consulting dietitian or dietary manager in long-term care and providing nutrition care to patients in this setting.

Optional Master of Science Post DI Completion
Central Washington University's DI Program is affiliated with its graduate program in nutrition. The 18-credits earned in the DI Program can be applied toward an MS degree following admission and acceptance into graduate school, but is not required. This process can be completed during the spring of the Dietetic Internship. A minimum of 45 credits and completion of a thesis or project is required for completion of an MS degree. Graduate assistantships are available and require a separate application process. GRE scores are required for admission to the graduate program as well.

 

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