Academic Curriculum

Over 9 months, interns will complete 54 credits of supervised practice experience. 

Fall Quarter: Mid Sept - Orientation/rotations begin. NUTR 492a: Dietetic Practicum (18)

Winter Quarter: NUTR 492b: Dietetic Practicum (18)

Spring Quarter: NUTR 492c: Dietetic Practicum (18)

Supervised Practice Rotations

Dietetic interns complete their supervised practice experiences in a variety of sites under the direction of internship preceptors. Interns are primarily 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. Yakima Valley and Wenatchee are located in the midst of the Washington fruit and wine country. Tri-Cities is located further southeast of Ellensburg near the Columbia River. All three locations offer a variety of outdoor activities and natural, outdoor scenery and beauty. 

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 in winter driving conditions.

Program Completion Requirements

• Students must successfully complete all supervised practice rotations within 13.5 months of beginning the program (150% of normal program completion).
• 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:

1. Complete all assignments for each rotation in the assigned/designated length of time with an M (meets criteria). 
2. Demonstrate entry-level knowledge and performance skills for competencies indicated for the rotation by receiving an M (meets criteria).
3. Receive an S (satisfactory) score on each rotation evaluation that occurs within the Dietetic Practicum course period. 
4. 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.
5. 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.
6. 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.
7. In the event a dietetic practicum course is not successfully completed, it may not be repeated.

Internship Rotation Descriptions:

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.
Alternate Rotation  - 3 weeks
The dietetic intern will spend 3 weeks working with a registered dietitian in a setting of their choice which may include: renal dialysis, outpatient counseling, diabetes education, sports nutrition, cardiac rehab, wellness, long term care, oncology, home infusion, or eating disorders.
Community Nutrition - 8 weeks
Over an eight-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.
School Foodservice Management- 9 weeks
Over a nine-week period, the dietetic intern will actively participate in the responsibilities of a school nutrition director. 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.

NOTE - Actual schedule will vary each year.